■>%. 


,%. 


IMAGE  EVALUATION 
TEST  TARGET  (MT-3) 


1.0 


I.I 


;f  lio  |||||2jo 


1.8 


1.25      1.4 

1.6 

•4 6"     — 

► 

V] 


<^ 


/2 


m 


M 


V 


^ 


/^ 


Photographic 

Sciences 

Corporation 


23  WEST  MAIN  STREET 

WEBSTER,  N.Y.  14580 

(716)  872-4503 


4^   #^ 


CIHM/ICMH 
Microfiche 


CIHM/ICMH 
Collection  de 
microfiches. 


Canadian  Institute  for  Historical  Microreproductions  /  Institut  Canadian  de  microreproductions  historiques 


ii 


Technical  and  Bibliographic  Notes/Notes  techniques  et  bibliographiques 


The  Institute  has  attempted  to  obtain  the  best 
original  copy  available  for  filming.  Features  of  this 
copy  which  may  be  bibliographically  unique, 
which  may  alter  any  of  the  images  in  the 
reproduction,  or  which  may  significantly  change 
the  usual  method  of  filming,  are  checked  below. 


D 


D 


D 
D 
D 

D 


D 


Coloured  covers/ 
Couverture  de  couleur 


I      I    Covers  damaged/ 


Couverture  endommag6e 


Covers  restored  and/or  laminated/ 
Couverture  restaurde  c  ou  peEliculde 


I      I    Cover  title  missing/ 


Le  titre  de  couverture  manque 


I      I    Coloured  maps/ 


Cartes  g^ographiques  en  couleur 


Coloured  ink  (i.e.  other  than  blue  or  black)/ 
Encre  de  couleur  (i.e.  autre  que  bleue  ou  noire) 


Coloured  plates  and/or  illustrations/ 
Planches  et/ou  illustrations  en  couleur 


Bound  with  other  material/ 
Relid  avec  d'autres  documents 

Tigh.  binding  may  cause  shadows  or  distortion 
along  interior  margin/ 

Lareliure  serr^e  peut  causer  de  I'ombre  ou  de  la 
distortion  le  long  de  la  marge  intirieure 

Blank  leaves  added  during  restoration  may 
appear  within  the  text.  Whenever  possible,  these 
have  been  omitted  from  filming/ 
II  se  peut  que  certaines  pages  blanches  ajouties 
lors  d'une  restauration  apparaissent  dans  le  texte. 
mais,  lorsque  cela  6tait  possible,  ces  pages  n'ont 
pas  6t6  filmdes. 

Additional  comments:/ 
Commentaires  suppl^mentaires; 


L'Institut  a  microfilm^  le  meilleur  exemplaire 
qu'il  lui  a  6t6  possible  de  se  procurer.  Les  details 
de  cet  exemplaire  qui  sont  peut-dtre  uniques  du 
point  de  vue  bibliographique,  qui  peuvent  modifier 
une  image  reproduite,  ou  qui  peuvent  exiger  une 
modification  dans  la  mithode  normale  de  filmage 
sont  indiquds  ci-dessous. 


I      I    Coloured  pages/ 


0 


Pages  de  couleur 

Pages  damaged/ 
Pages  endommag^es 


□    Pages  restored  and/or  laminated/ 
Pages  restaurdes  et/ou  pellicul6es 

Q    Pages  discoloured,  stained  or  foxed/ 
Pages  ddcolordes,  tachet6es  ou  piqu^es 

□    Pages  detached/ 
Pages  ddtachdes 

0Showthrough/ 
Transparence 

a   Quality  of  print  varies/ 
Quality  indgale  de  I'impression 

□    Includes  supplementary  material/ 
Comprend  du  materiel  supplementaire 

□    Only  edition  available/ 
Seule  Edition  disponible 


D 


Pages  wholly  or  partialiy  obscured  by  errata 
slips,  tissues,  etc.,  have  been  refilmed  to 
ensure  the  best  possible  imag?/ 
Les  pages  totalement  ou  partiellement 
obscurcies  par  un  feuillet  d'errata,  une  pelure, 
etc.,  ont  6t<6  film6es  d  nouveau  de  facon  d 
obtenir  la  meilleure  image  possible. 


This  item  is  filmed  at  the  reduction  ratio  checked  below/ 

Ce  document  est  film6  au  taux  de  reduction  tndiqu6  ci-dessous. 


10X 

14X 

18X 

22X 

26X 

30X 

1 

7 

12X 

16X 

20X 

24X 

28X 

32X 

The  copy  filmed  here  has  been  repi^sduced  thanks 
to  the  generosity  of: 

IVIedical  Library 
IVicGill  University 
IVIontreal 

ThA  images  appearing  here  are  the  best  quality 
possible  considering  the  condition  and  legibility 
of  the  original  copy  and  in  keeping  with  the 
filming  contract  specifications. 


Original  copies  in  printed  paper  covers  are  filmed 
oeginning  with  the  front  cover  and  ending  on 
the  last  page  with  a  printed  or  illustrated  impres- 
sion, or  the  back  cover  when  appropriate.  All 
other  original  copies  are  filmed  beginning  on  the 
first  page  with  a  printed  or  illustrated  impres- 
sion, and  ending  on  the  last  page  with  a  printed 
or  illustrated  impression. 


The  last  recorded  frame  on  each  microfiche 
shall  contain  the  symbol  —^(meaning  "CON- 
TINUED"), or  the  symbol  V  (meaning  "END"), 
whichever  applies. 

Maps,  plates,  charts,  etc..  may  be  filmed  at 
different  reduction  ratios.  Those  too  large  to  be 
entirely  included  in  one  exposure  are  filmed 
beginning  in  the  upper  left  hand  corner,  left  to 
right  and  top  to  bottom,  as  many  frames  as 
required.  The  following  diagrams  illustrate  the 
method: 


L'exemplaire  filmi  fut  reproduet  grAce  i  la 
g^ndrositi  de: 

IVIedical  Library 
McGIII  University 
IVIontreal 

Les  images  suivantes  ont  6t6  reproduites  aver;  ie 
plus  grand  soin,  compte  tenu  de  la  condition  et 
de  ia  netteti  de  l'exemplaire  filmd,  et  en 
conformity  avec  les  conditions  du  controt  de 
fllmage. 

Les  exemplaires  origloaux  dont  la  couverture  en 
papier  est  imprimte  sont  fllmte  en  commenpant 
par  Ie  premier  plat  et  en  terminant  soit  par  la 
derhiire  page  qui  comporte  une  empreinte 
d'impression  ou  d'illustration,  soit  par  ie  second 
plat,  selon  ie  cas.  Tous  les  autres  exemplaires 
originaux  sont  filmte  en  commen^ant  par  la 
premiere  page  qui  comporte  une  empreinte 
d'impression  ou  d'illustration  et  en  terminant  par 
la  derniire  page  qui  comporte  une  telle 
empreinte. 

Un  des  symboles  suivants  apparaftra  sur  la 
derniire  image  de  cheque  microfiche,  selon  Ie 
cas:  Ie  symbols  -^  signifie  "A  SUIVRE".  Ie 
symbols  V  signifie  "FIN". 

Les  cartes,  planches,  tableaux,  etc.,  peuvent  dtre 
filmte  d  dss  taux  de  reduction  diff brents. 
Lorsqus  !e  document  est  trop  grand  pour  dtre 
reproduit  en  un  seul  cliche,  il  est  fiimi  A  partir 
de  I'angie  supirieur  gauche,  de  gauche  d  droite, 
et  de  haut  en  bas,  en  prenant  Ie  nombre 
d'images  ni^cessaire.  Les  diagrammes  suivants 
illustrent  la  mithode. 


1 

2 

3 

1 

2 

3 

4 

5 

6 

-  wfti  mmiiikif^iimrfmm 


^wiPHi  mm  nil  wmmpidiiiir' 


R«MMi)aM#l^nMp««««'T"*«wt*WN!f^'P-*tf-*«w'*<»<  -r— ».w.,.^-  ™ 


I  i 


':  / 


/     '. 


\\ 


^"MEMOf^lAL  £0|f|ON"= 


I 


DR.  CHASB'S 

•5- Third,  Last  and  Complete-^- 

I^ECEIPT  SOOK 


AND 


Household  Physician^ 


<» 


PRACTICAL  KNOWLEDGE  FOR  THE  PEOPLE, 


TBOK 


The  Life-Long  Observations  of  the  Author,  Embracing  the  Choicest,  Most  ValuabI* 

and  Entirely  New  Receipts  in  Every  Department  of  Medicine,  Mechanics, 

and  Household  Economy;  including  a  Treatise  on 

THE  DISEASES  OF  WOMEN  AND  CHILDREN, 

iNFAcrr, 

THK  BOOK  KOR  Thb  MILLION. 

With  Remarl:s  and  Explanations  which  adapt  it  to  the  Evory-Day  Wants 

of  the  People,  Arranged  in  Departments  and  most 

Copiously  Indexed. 


Sy  A.  ^.  Ghase,  V^,  3. 

AUTKOR  OP  "dr.  CHASE'S.  RECEIPTb;   OR  INFORMATION  FOR  EVERYBODY;"      ALSO  "oR.  OHAM** 
FAMILY  PHYSICIAN,  FARRIER,  BEE  KEEPER  AND  SECOND  RECEIPT  BOOK." 


"Why  Oonoeal  that  whioh  Believei  DlBtreas." 


PUBLISHED   BY 

■w.  IB.  3Dios:Eiieso3sr  «so  oo. 

Detroit,  Mich,  and  "WrnDSOR,  Ont. 
To  "whoni  all  correspondence  should  be  addresp*^ 

1889. 


.<^K 


■s;^ 


,i^. 


Copyright,  188... 
By  A.  W.  CHA.SB5. 


Copyright,  1887, 
By  K.  B.  DICKERSON. 


All  Rights  Reserved. 


M. 


(Vu> 


I '  ■  1 1 


1 1 


u 


DEDICATION. 


■ ;      THIS,  MY  THISD  AND  LAST  RECEIPT  BOOK, 

•  IS  MOST  BESPECTFULLY  DEDICATED 

To  the  Twelve  Hundred  Thousand  Families,  tlirougiiout  the 
United  States  and  Dominion  of  Canada, 

WHO  HAVE  PUKCHASED 

ONE  OR  BOTH  OF  MY  FORMER  BOOKS,  AND  TO  THEIR  CHILDREN 

WHO  HAVE  THUS  BECOME  FAMILIAR  WITH  THEM,  AND 

WOULD,     THEREFORE,      DESIRE     TO     BENEFIT 


THEMSELVES,  AND  PERPETUATE  THE  NAME  OF  THE  "OLD  DOCTOR, 
BY  HANDING  THIS,  THE  CROWNING  WORK  OF  MY  LIFE, 

'  TO  THEIR  CHILDEEN. 


A.  W.  CHASE,  M.  D. 


0 


iiUfai'M.  I  -TT. 


I 


I 


a 


I 


■•■(I 


THE  NURSE  AND  PATI.ENT. 


W 


■f  ! 


.  ^  -V;*'^' 


-*'l'. 


PUBLISHERS'  PREFACE. 


In  presenting  this  book  to  the  public,  we  make  no  apologiea 
There  never  was  but  one  Doctor  A.  W.  Chase.  The  immense  sale 
of  his  former  works  is  evidence  that  the  public  demand  all  that 
ever  came  from  his  pi-olific  and  philanthropic  pen.  There  is  no 
man  now  living,  and  none  dead,  whose  writings  have  been  so 
eagerly  sought  for,  and  no  man,  whose  whole  life  was  so 
devoted  to  the  good  of  others.  Through  reverses  in  business,  he 
left  no  pecuniary  benefits  to  his  family  except  the  manuscript  of 
this  book,  but  died  with  the  consciousness  that  his  work  had  been 
appreciated  and  that  he  had  been  a  benefactor  to  mankind.  Dr. 
Chase's  name  is  a  household  word  in  millions  of  homes ;  we  trust 
this  book  will  make  it  a  familiar  name  in  a  million  more,  and, 
although  this,  his  final  work,  is  by  him  dedicated  to  the  people 
whom  he  served  so  long  and  well,  we,  as  publishers,  think  it 
befitting  to  such  as  he  to  inscribe  it  "  The  Memorial  Edition  " 
and  dedicate  it  to  his  children. 

THE  PUBLISHERS. 


v^l^ 


■V*i 


AUTHOR'S  PREFACE. 


The  reason  for  the  publication  of  this  book  is,  that  having 
givep  over  fifty  years  of  my  life  to  the  careful  observation  and 
test  of  Practical  Receipes,  as  given  in  my  first  and  second  books, 
i.  e.,  "Dr.  Chase's  Receipts,  or  Infonnation  for  Everybody;"  and 
"  Dr.  Chase's  Family  Physician,  Bee  Keeper,  and  Second  Receipt 
Book,"  by  which  it  has  become  very  natural  for  me  to  make  notes 
of  and  preserve  for  future  reference,  items  and  receipts  discovered 
by  myself  and  those  seen  in  the  discourses  of  the  Scientific,  Med- 
102,1,  Agricultural,  Mechanical  and  Household  Publications  of  the 
day;  and  observing  that  aiL.  time  advanced,  every  branch  of  Science 
and  Art,  by  continued  experience,  became  more  and  more  perfect, 
practical  and  positive  in  its  development,  I  continually  selected 
and  preserved  the  very  choicest  items  until  enough  was  accumulated 
for  a  THIRD  BOOK.     And  fully  believing  that  it  would  be  appre- 
ciated by  the  people  who  had  purchased  over   twelve  hundred 
thousand  copies  of  my  former  publications,  within  the     thirty 
years  they  have  been  before  them,  I  cletermined  to  prepare  it 
before  I  could  willingly  and  conscientiously  lay  down  my  life 
work.    I  have,  theiofore,  labored  over  foar  years  faithfully  and 
diligently  in  experimenting,  compiling  and  arranging  this,  my 
third  and  last  book,  as  I  knew  it  would  do  good  in  every  home  it 
entered     I  am  now  willing  and  shall  forever  rest  from  this  char- 
acter of  labor,  that  I  may  partake,  a  little  at  least,  of  the  benefits 
and  pleasures  that  I  have  done  my  best  tp  prepare  for  others, 
feeling  more  than  satisfied  that  if  the  people  will  give  the  time 
and  earnestness  in  using  this  book  that  the  author  has  in  prepar- 
ing it,  the  benefits  and  pleasures  will  not  only  be  mutual,  but 
more  lasting  than  our  lives,  benefitting  even  our  children's  chil- 
dren. 

As  to  the  reliability  of  the  information  given  in  this  volume, 
the  unprecedentedly  large  sales  of  my  two  former  works  will 


vill 


AUTHOR'S  PREFACE 


testify.  It  is  only  necessary  to  say  that  the  longer  one  labors  in 
a  practice  or  profession,  or  in  the  mechanical  arts,  the  more 
mature  is  his  mind  and  judgment  and  the  better  qualified  he  is  to 
carry  on  his  work.  This  being  universally  conceded,  it  need  only 
be  said,  then,  that  one  who  has  lived  nearly  seventy  years,  doing 
all  the  good  possible  to  his  fellow  creatures,  as  I  have  done,  if 
judged  by  the  above  evidence,  would  certainly  make  his  last  the 
crowning  effort  of  his  life,  and  that  it  shall  be  so  found  I  feel 
assured.  This  work  is  the  result  of  nearly  thirty  years  practice 
and  experience  since  the  publication  of  my  first  book,  and  is  not 
a  "  revised  edition  "  of  the  former  ones,  but  is  made  up  wholly  of 
new  matter  and  new  discoveries.  I,  therefore,  believe  that  it  will 
prove  of  infinite  value  to  its  purchasers,  and  although  they  may 
have  both  the  former  ones  in  their  possession,  they  cannot,  if 
they  value  my  first  and  second  book,  afford  to  be  without  this, 
my  third  and  last  one.  My  mature  years,  numbering  nearly 
three  score  and  ten,  will  not  allow  me  to  ever  undertake  that 
great  labor  which,  in  this  case,  covers  a  period  of  nearly  five 
years. 

A  Eeceipt  Book,  not  being  calculated  for  general  reading,  can 
very  properly  be  set  in  closer  type  than  an  ordinary  book,  and 
a!s  it  is  my  aim  to  give  the  greatest  possible  amount  of  informa- 
tion for  the  money  invested,  I  have  instructed  the  type-setters 
to  use  the  smallest  type  that  can,  with  ease,  be  read ;  yet  the 
following  will  serve  to  illustrate  the  fact  that  even  a  receipt 
book  is,  by  some,  read  to  a  considerable  extent  As  I  was  once 
traveling  through  Illinois,  a  gentleman,  just  before  we  reached 
the  crossing  of  the  Mississippi  at  Burlington,  approached  me,  and 
said,  "Isn't  this  Di.  Chase,  the  author  of  Chase's  Receipt  Book?" 
(referring  to  my  first)  to  which  I  replied,  "  Yes,  sir,"  when  he 
remarked  :  "I  thought  I  recognized  you  from  the  frontispiece  in 
your  book ;"  and  added,  "  We  I'ead  it  more  than  the  Bible,"  etc 
To  which  I  remonstrated  and  begged  to  suggest  that  he  instruct 
his  family  from  that  time  forward  to  read  the  Bible  most,  inas- 
mucli  as  eternity  was  of  infinitely  more  importance  than  this  life. 
His  name  I  ha/e  forgotten,  but  I  take  the  liberty  of  giving  the 


mm 


A  UTU0R8  PRE  FA  OB.  iz 

name  and  address  of  a  lady  in  Wisconsin,  whose  letter  I  received 
while  preparing  this  last  work,  presumin>^  she  will  take  no  offense, 
as  I  give  her  name  and  letter  only  to  prove  to  the  public  in  what 
esteem  my  former  books  are  held  by  those  who  have  them.  The 
following  is  from  Mrs.  0.  N.  Alden,  and  dated  at  Neenah, 
Wisconsin:  i  *» 


*    f 


January  11,  1888. 


dk.  a.  w.  chase, 

Dbab  SiB: 

It  *3  not  the  author  or  compiler  of  every  iiOok  who 
himself  so  permeates  the  contents  that  the  reader  feels  in  the  author  a  per- 
aonal  acquaintance,  but  when  I  am  consulting  Dr.  Chase's  Books,  it  seems 
as  though  I  was  personally  consulting  him,  and  that  he  is  a  friend,  he  makes 
what  is  therein  so  individual.  But,  by  so  doing,  he  exposes  himself  to,  per- 
haps, annoyance,  aa  in  this  instance,  hy  being  personally  addressed.     *    «    * 

The  writer  closes  by  relating  her  own  condition  of  health, 
and  making  inquiry  as  to  the  character  of  goods  made  by  another 
gentleman.  I  mention  these  circumstances  among  hundreds  of 
others  only  to  illustrate  to  those  having  neither  of  my  former 
books  what  those  who  do  have  them  think  of  them,  hoping  thus 
to  convince  the  million  that  my  third  and  last  book  shall,  at  least, 
be  equally  valuable.  1  have,  however,  done  my  best  to  produce  a 
work  in  every  respect  superior  .  .  my  former  ones,  and  with  the 
aid  of  thirty  years'  expei-ience  since  my  first  book  was  published, 
during  which  time  mMx\y  new  theories  have  come  into  vogue  and 
many  valuable  discoveries  have  been  made,  I  am  confident  that 
I  have  succeeded,  and  can  only  hope  that  my  former  works  have 
opened  the  door  to  this,  my  Crowning  Life  Work,  and  that  it 
will  be  a  welcome  visitor  at  every  home,  where  either  or  both  the 
first  and  second  books  have  found  their  way  and  prove  to  be 
worth  many  times  more  than  the  sum  paid  for  it 

March  26,  1885.  THE  AUTHOR 

Just  two  months  sfter  completing  this  work,  and  writing  the  foregoing 

preface,  the  "Old  doctor"  passed  away  and  his  spirit  took  its  flight  to  Qod 

who  gave  it. 

.  PUBLISHERS. 


'■i^"' 


li!! 


THE  KEY  TO  A  HAPPY  HOME. 


Itx  W^cmaxmm. 


* 


Dr  Alvin"  "Wood  Chase,  physician,  and  author  of  the 
celebrated  Dr.  Chase's  Keceipt  Book,  was  bom  in  Cayuga 
County,  New  York,  in  1817.  He  was  a  son  of  Benjamin 
Chase,  a  native  of  the  State  of  Massachusetts.  When 
Alvin  was  eleven  years  of  age  his  parents  located  near 
Buffalo,  N.  Y.,  where  he  grew  to  manhood,  receiving  a 
very  limited  education,  in  a  log  school-house.  His  desire 
for  knowledge  was  so  strong,  coupled  with  an  ambition 
peculiar  to  his  naturally  energetic  disposition,  that  he 
far  outstripped  his  more  dilatory  companions  of  that 
humble  institute  of  learning.  When  seventeen  years  old 
he  left  New  York  and  found  employment  on  the  Maumetf 
Eiver,  in  the  meantime  devoting  his  spare  moments  to 
study.  In  1840  he  located  at  Dresden,  Ohio,  where  in 
the  spring  of  1841  he  married  Martha  Shutta,  daughter 
of  Henry  and  Martha  Shutts,  natives  of  New  York.  To 
this  noble  and  gifted  wife,  and  mother  of  his  children,  may 
be  justly  attributed  much  of  the  success  that  followed 
the  doctor  during  his  long  and  eventful  career.  From 
the  days  of  his  boyhood  he  entertained  a  wish  to  study 
medicine,  and  awaited  with  impatience  the  time  when  he 
might  become  a  member  of  the  fraternity.    After  many 


i- 


■«4« 


I 


wanderings  lie  settled  in  Ann  Arbor,  Mich.,  in  1856, 
where,  to  his  intense  delight,  he  was  enabled  vigorously 
to  prosecute  his  studies  in  what  was  to  be  his  future 
life-work. 

He  attended  lectures  in  the  medical  department  of 
the  State  University  during  1857  and  1858,  and  graduated 
from  the  Eclectic  Institute  of  Cincinnati,  Ohio,  in  the 
meantime.  Prior  to  1869  he  traveled  over  a  large  part 
of  the  United  States,  acquiring  valuable  knowledge,  only 
gained  by  practical  experience,  which  proved  a  good 
foundation  for  the  wonderful  book  which  afterward 
gained  such  great  celebrity.  The  first  edition  of  the  work, 
like  all  subsequent  ones,  proved  a  great  success,  and 
soon  placed  the  author  on  the  high  road  to  fortune. 
In  1864  he  built  the  first  part  of  that  magnificent  struct- 
ure that  still  bears  his  name.  It  stands  on  the  corner  of 
Main  Street  and  Miller  Avenue,  and  is  an  ornament 
to  our  city.  The  building  was  completed  in  1868. 
The  business  had  so  increased  that  at  this  time  fifty 
persons  found  constant  and  remunerative  employment 
within  the  walls  of  the  building;  and  the  hospitality 
and  liberality  of  the  Doctor  to  the  employes  of  the 
institution,  as  well  as  to  the  needy  ones  of  the  city, 
were  always  subjects  of  admiring  comment. 

In  1873  he  published  his  second  book,  of  which  many 
thousand  copies  were  sold,  and  it  is  safe  to  say  that  fully 
one  million  and  a  half  have  found  their  way  into  the 
homes    of  this  and  foreign  countries. 

A  few  years  only  have  elapsed  since  Br,  Chase  was 

considered    one  of  the   most   prosperous  and    well-to-do 

xil  •■•  1. 


citizens  of  Ann  Arbor;    losses  by  thousands  and  tens  of 

thousands   dollars  greatly  reduced  his  accumulations  so 

honestly  acquired.     It  is  seldom  the  case  that  so  much 

wef  ■  \  is  secured  in  so  short  a  time  by  honest  endeavor. 

He  entered  into  no  speculating  schemes,  but  industriously 

pursued    a    very    useful    calling,    bringing    large   profits 

without  detriment  to  any,  but,  on   the  contrary,  of  great 

value  to  all.     But,  notwithstanding  his  losses,  he  did  not 

lose   his   native   energy  and   manliness  of  purpose,  and 

stood  before  the   community  a  conspicuous  example   of 

what  energy,  perseverance,  and   an  indomitable  will  may 

accomplish.     He  was   long  connected  with  the  Methodist 

church  at  Ann  Arbor,  to  which,  from  time  to  time,  ho 

donated  large   suras  of  money.     His    liberality   in   this 

direction  was  remarkable,  considering  his  income,  though 

large.     Many  men,  whose  means  were   quadruple   those 

of  the  Doctor,  did  not  give  one  quarter  as  much  for  the 

advancement  of    this   and   other   benevolent    enterprises. 

He  was  once  nominated   for  mayor  of  the  city,  but 

his    business    compelled    him    to    decline    the    proffered 

honor.     But  the  storms  of  life  finally  overtook  him  and 

swept  with   almost  resistless   fury  around   the   now  aged 

physician,  and  a   few  of   the   prejudices  that  characterize 

the  human  family  found  a  resting   place  in  the  heart  of 

this     noble     man;     yet,    when   the     last    chapter    shall 

have  been  entered    in  the  book  of  life,  the  account  will 

probably  be   balanced.     The  last  earthly  rites  have  been 

performed,  and   the   aged   veteran   laid    peacefully   away 

beneath  the  shadow  of  the  silent  tomb.     It  may  truthfully 

be  said  that  he  lived  with  malice  toward  none  and  charity 

'      xiii 


I 


\  ■ 


ii 


^ 


to  all  A  beautiful  monument  marks  the  place  where 
his  earthly  remains  are  laid  away,  but  his  real  and  ever- 
enduring  monument  is  seen  in  his  life,  devotion  and 
^'isefulness  to  his  fellow  man. 

Rev.  L.  Davis,       * 
Secretary  of  the  Washtenaw  County 
Pioneer  JSodeiy,         a 
Ann  Abbob,  Nov.  28,  188a 


I 


xiv 


h' 


;! 


V 


/'•-. 


CONTENTS. 


Dedioatiow,  ... 

Publishers'  Preface, 

Atjthor's  Preface, 

"  In  Memoriam," 

Symptoms  op  Diseases,    - 

Medical  Receipts,      ... 

itursing  and  midwifert, 

Pood  for  the  Sick,     - 

Culinary  or  Cooking  Department, 

Miscellaneous  Department, 

Household  Memoranda, 

Toilet  Department, 

Dairy  Department. 

Domestic  Animals,    - 

Agricultural  Department,    - 

Mechanical  Department,    - 

BBE-KEEPma, 

Dictionary  of  Medical  Terms, 

Publishers'  Notice, 

Index  to  Medical  Department,     - 

General  Index,    - 


I 
V 

vn 

XI 

1 

88 

278 
809 
819 
616 
626 
688 
641 


778 
790 
808 
817 
883 
838 
844 


,.-/ 


MEDICAL  DEPARTMENT. 


STrns^iPTons^cs  oif  idise-a-ses. 


Remarks — In  preparing  "Symptoms"  I  have  carefully  giveu  all  diseases 
that  any  person  is  liable  not  to  be  familiar  with.  There  are  some  few  common 
compliiints,  that  "  tackle  "  us  without  giving  symptoms  or  warning,  that  I  have 
omitted  A  man  would  not  need  to  be  told  that  be  had  the  tootkacTie  or  earaJie, 
or  what  the  symptoms  are.  He  would  be  liable  to  find  it  out  very  suddenly 
without  consulting  any  book  or  doctor.  Some  such  simple  diseases  I  have 
omitted  in  "Symptomi." 

ABORTION  OB  MISCARRIAGE.— When  a  woman  in  the  family 
way  throws  off  the  contents  of  her  womb,  or  loses  her  child,  during  the  first 
six  raontlis,  the  accident  is  a  miscarriage,  or  abortion;  when  the  sagie  thing 
happens  during  the  last  three  mouths  of  her  term,  it  is  a  premature  labor. 

Symptoms. — If  abortion  recur  during  the  first  month  after  conception,  the 
symptoms  may  not  attract  much  attention,  or  may  be  regarded  only  as  an 
Irregularity  of  menstruation.  Occur 'ing  at  later  periods,  it  is  frequently  indi- 
cati'd  by  some  feverishness,  coldness  of  the  feet  and  legs,  a  ptiflfed-up  condition 
of  the  eye-lids  with  purplish  discolorations,  shooting  puins  in  the  breasts, 
wliich  become  soft,  pains  in  the  back,  bearing-down  pains  in  the  lower  part  of 
the  bowels,,  which  come  and  go,  and  at  length  take  the  character  of  real  labor 
pains.  As  these  pains  increase,  blood  begins  to  appear,  and,  sooner  or  later, 
the  bag  of  water  breaks,  and  the  fetus  is  thrown  off. 

Causes. — These  are  very  numerous.  Some  of  the  principal  are,  displace- 
ment of  the  womb;  ulceration  of  its  neck;  syphilitic  disease  of  the  fetus 
received  from  the  parent;  too  much  exercise;  heavy  lifting;  falls,  particularly 
when  the  woman  comes  down  upon  the  feet,  and  is  heavily  jarred;  emetics; 
powerful  purges;  and  too  much  nuptial  indulgence.  Remedy,  pages 
258,  259,  260,  261. 

AGUE.  —  The  popular  English  name  for  Intermittent  Fever.  Ague  is 
principally  applied  to  the  cold  stage.  The  whole  disease  Is  commonly  called 
'Soever  and  Agtie. 

Symptoms. — This  fever  consists  of  various  fits  or  paroxysms,  each  of  which 
is  made  up  of  three  stages  or  success..ms  or^inptoms.  These  stages  are  the 
cold,  the  hot,  and  the  sweating  stages.  Wljgji  the  sweating  stage  is  finished, 
the  patient  is  free  of  complaint,  or  the  dise  ..^  intermits  till  a  future  riod, 
when  the  same  stages  as  before  succeed  each  olher.  The  time  during  which 
the  patient  is  free  of  the  disease  varies  in  different  kinds  of  intermittent  fever, 
and  gives  its  name  and  character  to  the  disease.  If  the  stages  run  through 
their  coui*se  every  day.  it  is  called  a  quotidian  ague;  if  they  begin  again  every 

1  .  1      ' 


y., 


/,/ 


W 


DR.  CHA8ES  RECIPES. 


1 1 


third  day,  Including  thai  on  which  the  former  paroxyjm  occurreu,  It  is  called 
a  tertian;  If  every  fourth  day,  a  quartan.  Several  minuter  varieties  occur, 
■with  which  it  is  unnecessary  to  trouble  the  general  reader.  Remedy,  pages 
86,  87,  88,  80,  90,  01,  123. 

APOPLEXY.  — A  disease  in  which  the  patient  suddenly  falls  down, 
deprived  of  sense  and  motion;  and  which,  in  all  lan&:uages,  derives  its  name 
from  the  sudden  manner  of  its  attack,  as  if  the  patient  were  struck  down  by 
some  invisible  hand,  by  lightning,  or  some  other  agent  equally  sudden  and 
violent. 

Symptoma. — A  person  seized  with  apoplexy  in  its  most  perfect  form,  sud- 
denly falls  down,  deprived  of  sense  and  motion,  breathes  heavily,  and  with  a 
snoring  sound;  sometimes  convulsions  occur,  and  foam  issues  from  the  mouth. 
The  pulse  is  full  and  strong,  a  cold  clammy  sweat  breaks  out  over  all  the 
body;  and  the  accumulating  saliva,  the  bloated  countenance,  and  the  noisy 
laborious  breathing,  combine  to  form  a  distressing  spectacle.  The  disease  is 
onot  always  so  complete  and  violent,  but  varies  in  its  symptoms,  as  is  well 
described  by  Dr.  Abercrombie: — "Sometimes  the  disease  begius  with  a  sudden 
attack  of  violent  pain  in  the  head,  the  patient  becomes  pale,  sick  and  faint, 
generally  vomits;  and  frequently,  though  not  always,  falls  down  in  a  state 
resembling  fainting,  the  face  very  pale,  the  pulse  very  small.  This  is  some- 
times accompanied  by  slight  convulsion.  In  other  cases  he  does  not  fall  down, 
the  sudden  attack  of  pain  being  only  accompanied  by  slight  and  transient  loss  of 
lecollection.  In  both  cases  he  recovers  in  a  few  minutes,  is  quite  sensible,  and 
able  to  walk;  continues  to  complain  of  intense  headache;  after  a  considerable 
time,  perhaps  some  hours,  becomes  oppressed,  forgetful,  and  incoherent,  and 
thus  gradually  sinks  into  deep  sleep,  from  which  he  never  recovers.  In  some 
cases,  palsy  of  one  side  occurs,  but  in  others,  there  is  no  palsy.  There  is 
another  form  of  the  disease,  in  which  the  patient  is  suddenly  deprived  of  the 
power  of  one  side  of  the  body,  and  of  speech  without  stupor;  or  if  the  first 
attack  is  accompanied  with  stupor,  this  soon  goes  off;  he  appears  sensible  of 
his  situation,  and  endeavors  to  express  his  feelings  by  signs.  In  some  cases  the 
attack  passes  gradually  into  apoplexy,  perhaps  after  a  few  hours;  in  others, 
under  the  proper  treatment,  the  patient  recovers  perfectly  in  a  few  days.  In 
many  cases  the  recovery  is  gradual,  and  it  is  only  at  the  end  of  several  weeks 
or  months  that  the  complaint  is  removed." 

It  is  a  matter  of  very  great  difficulty  to  determine  what  is  the  particular 
etate  of  the  brain  which  gives  rise  to  the  symptoms  of  apoplexy.  Sometimes, 
after  a  fatal  case,  when  the  head  is  opened,  we  find  a  large  quantity  of  coagu- 
lated blood,  and  we  consider  the  pressure  of  this  effused  blood  as  completely 
explaining  what  has  happened.  But  in  other  cases  which  have  ended  fatally, 
there  is  only  a  small  quantity  of  fluid  in  some  part  of  the  brain;  and  in  others, 
even  after  very  marked  symptoms,  no  injury  whatever,  or  deviation  from  the 
healthy  appearance,  can  be  perceived  in  the  brain. 

There  are  certain  habits  of  body  that  seem  more  peculiarly  disposed  to 
this  disease.  Men  with  short,  thick  necks,  large  heads,  and  corpulent  bellies, 
esDcciallv  aftei  their  thirty-fifth  or  fortieth  year,  are  very  frequently  the  sub- 


\w  I?; 


SYMPTOMS  OF  DISEASES 


8    • 


is 
the 
first 

of 
the 
lers, 


agu- 
'tely 

Illy, 

lers, 

the 


jectfl  of  this  disease;  but  very  many  examples  occur  of  a  malce  directly  the 
reverse  of  this,  viz.,  tall  and  slender,  being  also  attacked  with  apoplexy. 
Remedy,  page  131. 

ASTHMA.— -S^mptoffw.— A  painful  diflBculty  of  breathing,  recurring  at 
intervals,  with  a  sense  of  tightness  across  the  breast;  a  wheezing  cough,  hard 
at  first,  but  towards  tlie  end  of  eacli  paroxysm  more  free,  and  followed  by  the 
discharge  of  a  little  mucus.  The  attacks  of  asthma  are  generally  in  the  night- 
time, though  they  sometimes  come  on  in  the  course  of  the  day;  and  at  what* 
ever  time  they  come  on,  it  is  for  the  most  part  suddenly,  with  a  sensv  f 
tightness  across  the  breast,  impeding  respiration.  Tlie  person,  if  in  bed,  is 
obliged  immediately  to  get  up,  and  he  requires  the  free  admission  of  air.  The 
difficulty  of  breathing  increases,  and  is  performed  slowly,  and  with  a  wheezing 
noise.  These  symptoms  sometimes  continue  for  hours  together;  and  a  remis- 
sion takes  place  by  degrees;  the  breathing  becomes  less  laborious,  and  the 
patient  speaks  and  coughs  more  easily;  and  if  tbere  is  something  expectorated, 
the  remission  is  greater,  and  sleep  comes  on.  In  the  morning,  and  through  the 
day,  though  the  breathing  is  better  than  during  the  fit,  it  is  not  yet  free  from 
difficulty;  a  degree  of  tightness  is  still  felt,  and  a  very  slight  motion  of  the 
body  is  apt  to  bring  back  the  paroxysm.  In  the  evening  the  breathing  \n 
worse,  and  about  the  same  hour  as  on  the  former  night,  generally  between 
midnight  and  two  o'clock,  the  same  train  of  symptoms  is  renewed.  After  the 
fits  liave  recurred  for  several  nights  in  this  manner,  they  suffer  more  consider- 
able remissions;  and,  for  some  time,  asthmatics  may  be  free  from  complaint; 
but  through  the  whole  of  life  the  paroxysms  are  ready  to  return,  though  in 
different  circumstances  in  different  patients. 

Asthma  seldom  appears  before  the  age  of  puberty,  and  seems  to  attack 
men  more  frequently  than  women;  and  in  persons  of  a  full  habit  whom  it 
continues  to  attack,  it  commonly  causes  a  great  degree  of  emaciation.  Though 
it  does  not  often  destroy  life  in  the  paroxysms,  it  may  become  fatal  by  passing 
into  other  diseases,  as  into  consumption  of  the  lungs,  or  by  occasioning 
dropsy;  and  many  cases,  which  have  appeared  a  common  spasmodic  asthma, 
have  been  found  at  lost  to  depend  on  organic  diseases  of  the  heart  and  great 
vessels. 

Causes.  —  Some  have  the  fits  of  spasmodic  asthma  brought  on  by  heat, 
whether  of  the  weather  or  of  warm  apartments;  and  frequently  by  warm 
bathing.  Some  are  hurt  by  cold  and  moist  air,  or  by  anything  worn  tight 
about  the  breast,  or  by  distension  of  the  stomach  from  a  full  meal,  or  windy 
diet;  or  from  exercise  hurrying  the  circulation  of  the  blood.  Sometimes  the 
disease  is  broupht  on  by  causes  affecting  the  nervous  system,  as  passions  of  the 
mind;  or  by  particular  smells,  or  irritations  of  the  lungs  from  smoke  or  dust. 
Re.hedt,  pases  201,  202. 

ATROPHY. — St/mptoms. — A  disease,  of  which  a  very  prominent  symp- 
tom is  wajiting  of  the  body,  from  deficiency  of  nourishment.  It  is  well  known 
to  the  nurses  in  Scotland  by  the  term  Thrininq.  It  is  very  common  in  children, 
«nd  proceeds  in  them  from  various  causes;  from  teething,  from  acidity  of  the 


;.\ 


I 


DR.  CffASSrS  liECIPES. 


stomach,  and  disorder  of  the  bowels;  from  rickets,  from  diseases  of  the  gUnda 
of  the  mesentery;  and  this  last  cause  is  by  far  the  most  common.  .The  patient 
is  at  first  languid  and  inactive;  has  a  bad  appetite,  a  disagreeable  breath,  a  palo 
complexion,  a  largo  belly;  the  bowels  are  not  regular,  sometimes  costive,  at 
other  times  loose;  Ihc  stools  smell  badly,  and  arc  of  a  whiter  color  than  natural. 
When  the  disease  has  continued  for  some  time,  the  body  becomes  greatly 
emaciated,  the  belly  still  more  swelled,  and  the  digestive  functions  more  dis- 
ordered.   REMEpy,  page  190,  ,  ,     . 

BABBERS'  ITCK.— Symptoms.— This  is  contagious  and  due  to  afungus 
growth  that  invades  tiie  hair  and  hair  follicles.  It  appears  chiefly  on  the  hairy 
parts  of  the  face — the  chin,  the  upper  lip,  the  region  of  the  whiskers,  the  eye- 
brows, and  the  nape  of  the  neck.  It  consists  in  little  conical  elevations,  which 
maturate  at  the  top,  and  have  the  shaft  of  a  hair  passing  through  them.  These 
pimples  are  of  a  palo  yellowish  color.    Remedy,  page  102. 

BLADDER — INFIjA'M.MA'FlO'N.—Si/mptoma.—The  bladder  is  also 
liable  to  inflammation  without  rupture.  The  symptoms  of  this  formidable 
complaint  are  a  burning  pain  at  the  lower  part  of  the  belly,  increaaed  by 
pressure;  constant  desire  to  pass  water,  which  is  done  in  very  small  quantities, 
and  with  intense  pain;  and  more  or  less  general  fever.  Remedy,  page  263. 
BLOODY  PLUX.— DYSENTERY.— iSywi^Jicwi*.— The  disease  comes 
on  with  loss  of  appetite,  costiveness,  lassitude,  shivering,  heat  of  skin,  and 
quick  pulse.  These  are  followed  by  griping  pain  in  the  bowels,  and  a  constant 
desire  to  pass  their  contents.  In  general  the  passages  are  small ,  composed  of 
mucus  mixed  with  blood.  These  passages  are  attended  and  followed  by  severe 
gripings  and  inclination  to  strain,  learnedly  called  tormina,  and  tenesmus.  They 
are  sometimes,  in  the  early  stages,  attended  by  nausea  and  vomiting.  The 
natural  feces,  which  do  not  pass  off  much,  are  small  in  quantity,  and  formed 
into  round,  compact  balls,  or  irregular,  hardened  lumps.  This  tenesmus,  or 
great  desire  to  strain,  will  continue,  perhaps  increase,  for  several  days, — the 
discharges  being  mostly  blood  in  some  cases,  and  chiefly  mucus  in  others. 
Having,  generally,  but  little  odor,  at  first,  these  discharges  become,  as  the  dis- 
ease advances,  exceedingly  oflfensive. 

Causes. — Dysentery  is  very  frequently  caused  by  sudden  changes  from  hot 
to  cold,  by  which  sweating  is  suddenly  checked,  and  the  blood  repelled  from 
the  surface.  Hot  climates,  and  dry,  hot  weather,  are  predisposing  causes. 
All  green,  unripe,  and  unwholesome  food;  and  all  indigestible  food  of  every 
sort,  may  induce  it.    Remedy,  pages  60,  130,  195,  234. 

BOIL. — Symptoms. — A  circumscribed  inflammation  in  the  external  parts, 
which  terminates  in  a  pointed  swelling,  sometimes  as  large  as  a  pigeon's  egg, 
attended  with  redness  and  pain,  and  sometimes  with  a  violent  burning  heat. 
These  inflammations  generally  suppurate,  but  they  do  so  very  slowly.  They 
break  at  first  on  the  upper  part,  and  some  drops  of  matter  ooze  out. 
What  is  commonly  called  the  core  is  next  seen;  it  is  a  purulent  substance,  but 
thick  and  tenacious,  almost  like  a  solid  body,  and  may  be  drawn  out  of  the 


ia. 


SYMPTOMS  OF  DlHEAHEa. 


abscess     Its  discharge  is  followed  by  a  flow  of  thin  nor  matter,  after  which  tho 
puin  ceases,  and  the  part  heals.    Rkmbdt,  pages  68,  60,  60,  97,  137. 

BOWELS,  INFLAMMATION  OF.—Symptom$.—'T\\\ti  disease  is 
cha.'acterized  by  the  symptoms  of  general  fever,  heat  of  skin,  thirst,  restless- 
ness, quicic  and  hard  small  pulse;  and  by  sharp  pain  in  the  belly,  increased  on 
pressure,  and  accompanied  by  vomitiug  and  costiveness. 

Causet. — Inflammation  of  the  bowels  is  occasioned  by  acrid  and  irritating 
substances  swallowed  by  the  mouth,  by  hardened  foeces,  by  vitiated  bile,  by 
long  continued  costiveness,  and  by  constriction  of  some  part  df  the  canal  in 
cases  of  rupture;  a  very  frequent  cause  of  it  is  cold,  especially  when  applied 
with  damp  to  the  feet. 

Diagnosis. — Inflammation  of  the  bowels  is  distinguished  from  colic  by  the 
absence  of  fever  in  this  last,  and  by  the  pain  in  colic  not  being  increased  on 
pressure,  and  In  every  case  of  severe  pain  of  the  bowels,  with  vomiting  and 
costiveness,  the  practitioner  should  make  very  strict  inquiries,  lest  a  rupture 
should  be  the  cause  of  them.     Remedy,  pages  137,  262. 

BRAIN  —  INFLAMMATION  —  CONCUSSION. -Acute  and  gen- 
eral inflammation  of  the  brain  and  its  membranes  has  two  stages. 

Symptoms. —  The  Stage  of  Excitement,  in  which  there  is  intense  and  deep- 
seated  pain  in  the  head,  extending  over  a  large  part  of  it,  a  feeling  of  tightness 
across  the  forehead,  throbbing  of  the  temporal  arteries,  a  flushed  face,  injected 
•yes,  looking  wild  and  brilliant,  contraction  of  the  pupils,  great  shrinking 
from  light  and  sound,  violent  delirium,  want  of  sleep,  general  convulsions,  a 
parched  and  dry  skin,  a  quick  and  hard  pulse,  a  white  tongue,  thirst,  nausea 
and  vomiting,  and  constipation  of  the  bowels. 

T/te  Stage  of  Collapse,  in  which  there  are  indistinct  mutterings,  dull  and 
perverted  hearing  and  vision,  double  vision,  the  pupil  from  being  contracted 
e:&.pand3  largely  and  becomes  motionless,  twitchings  of  the  muscles,  tremors 
and  palsy  of  some  of  the  limbs,  a  ghastly  and  cadaverous  countenance,  cold 
sweats,  profound  coma,  and  death 

The  disease  will  not  show  all  these  symptoms  in  any  one  case,  It  runs  a 
rapid  course,  causing  death,  sometimes,  in  twelve  or  twenty-four  hours;  or  it 
may  run  two  or  three  weeks.     Remedy,  pages  246,  247. 

BRONCHITIS.— ^ffiptoww.— This  disease  is  an  inflammation  of  the 
membrane  lining  the  air  passages,  or  bronchi,  is  a  very  common,  and  a  very 
serious  disease.  It  is  of  two  kinds,  the  acute  and  the  chronie  or  "  winter 
cough."  The  acute  form,  or  severe  cough,  begins  with  the  symptoms  of  com- 
mon cold,  or  catarrh  (see  Catarrh);  but  difficulty  of  breathing,  attended  with  a 
wheezing  sound,  and  pain  and  cough,  soon  come  on  with  great  sevjerity.  There 
is  also  a  degree  of  fever,  generally  much  increased  in  the  evening.  With  the 
cough,  there  is  a  tenacious  and  glary  expectoration,  sometimes  purulent,  and 
even  mixed  with  blood.    Remedy,  pages  123,  2F4,  255,  256. 

BRONCHOCELE.— >%mp«<m«.— The  goitre,  or  swelled  neck,  which  so 
/requently  o«curs  among  the  inhabitants  of  mountainous  regions.    It  is  a  com- 


.  f 


DR.  CHASE'S  liECTPES. 


mon  disorder  in  Dcrbysliiro,  and  among  tlic  inhabitants  of  the  Alps,  and  other 
hilly  countries  in  tlicir  neighborliood;  also  in  the  valleys  of  Bavoy,  ond  at 
Milan,  and  among  the  Pyrcnnes,  and  Ccvennes,  in  France.  The  swelling  la 
bronchocelo  is  at  first  without  pnin  or  any  evident  fluctuation,  and  tlie  skin 
retains  its  natural  appearance;  but  as  the  swelling  advances,  it  grows  hard  and 
Irregular;  the  skin  becomes  yellowish,  and  the  veins  of  the  ueck  put  on  a  dis- 
tended and  winding  appearance;  tlicn  the  patient  complains  of  frequent  flush- 
ing of  the  face  with  headache,  and  pains  darting  tlirough  the  tumor.  Rrhbdt, 
pages  44,  46. 

CAN CEB,.— Symptoms. —  By  occult  cancer  or  scirrhus,  is  meant  a  hard 
tumor,  for  the  most  part  accompanied  by  sharp  darting  pains,  which  recur 
more  or  less  frequently.  This  tumor,  in  course  of  time,  breaks  and  ulcerates; 
and  then  is  more  strictly  denominated  cancer.  Tlic  parts  of  the  body  subject 
to  cancer  are  the  following:  The  female  breast  and  uterus  (see  Womb  and  it» 
Diseases),  the  lips,  especially  the  lower  one,  the  tongue,  the  skin,  the  tonsils, 
the  lower  opening  of  the  stomacii,  and  some  other  parts  chicQy  glandular 
Chimney-sweepers  are  subject  to  a  cancerous  affection  of  the  scrotum.  Rem- 
EDT,  pages  33,  34,  36,  99,  271. 

CARBUNCL!^. — Symptoms.  -An  abscess  or  collection  of  matter  of  a 
peculiarly  gangrenous  looking  nature.  The  first  symptoms  are  great  heat  and 
violent  pain  in  some  part  of  the  body,  on  which  tliere  arises  a  pimple  with 
great  itching;  under  this,  there  is  a  circumscribed  tumor,  seeming  to  penetrate 
deep  into  the  parts  below.  Tiiis  tumor  soon  puts  on  a  dark  red  or  purple  color. 
A  little  blister  frequently  appears  on  the  top  of  the  tumor,  which  being  broken. 
a  dark-looking  matter  is  discharged,  and  a  slough  makes  its  appearance.  Some- 
times a  little  slough  of  a  black  color  is  seen  in  ilie  middle  of  the  tumor.  The 
progress  of  a  carbuncle  of  the  gangrenous  state  is  generally  rapid.  The  size 
of  carbuncles  is  various;  sometimes  they  are  eight  or  ten  inches  in  diameter. 
Considerable  hardness  and  pain  generally  attend  the  disease.  As  ii  advances, 
several  detached  openings  form  in  the  tumor;  and  through  these,  a  greenish, 
fetid,  and  irritating  matter  is  discharged.  Carbuncle  most  commonly  occurs 
in  constitutions  that  have  been  injured  by  luxurious  living;  and  from  this  cir- 
cumstance, and  from  its  occurring  not  unfrequcnlly  in  people  advanced  in  life, 
carbuncle  is  commonly  to  be  considered  as  accompanied  with  great  danger; 
and  this  danger  is  to  be  estimated  by  the  size  and  situations  of  the  swellings, 
whether  there  be  few  or  many  of  them,  and  by  considering  the  age  of  the 
the  patient,  and  the  state  of  his  constitution.    Remedy,  pages  58,  59. 

CATARRH.  —  Symptoms. — The  disease  commonly  called  a  Cold,  of 
which  the  following  are  the  ordinary  symptoms: — Tiie  patient  is  seized  with  a 
coldness  and  shivering;  and  shortlv  after,  there  is  a  de.pree  of  difHculty  in 
breathing  through  the  nose,  and  a  sensation  as  if  something  were  stopping  that 
passage;  a  symptom  well  known  under  the  term  of  a  stuffing  of  the  nose  or 
head.  There  is  a  dull  pain  and  heaviness  in  the  forehead,  and  the  motion  of 
the  eyes  is  stiff  and  obstructed.  There  soon  takes  place  from  the  nose,  a  plen- 
tiful discharge  of  thin  watery  matter,  so  sharp  as  to  inflame  and  excoriate  the 


SYMPTOMS  OF  DISEASES. 


J 


skin  of  the  nose  and  lips.  Tlicre  !h  a  sense  of  weariness  over  the  whole  bodj; 
und  the  patient  is  unuBimlly  sonHiblo  to  the  coldness  of  the  air;  and  the  pulse, 
cspecinliy  toward  evening,  is  more  frequent  than  ordinary.  These  symptonui 
are  very  soon  accompanied  v>'itli  hoarseness,  and  a  sense  of  roughness  and  sore- 
ness in  the  course  of  the  wind-i^ipe,  with  a  ditllculty  of  bruatliing,  and  tightness 
across  the  clicst,  and  a  cough,  seemingly  occasioned  by  sonietJiing  tickling  or 
irritating  the  upper  part  of  the  wind-pipe.  Tlio  cough  is  at  first  dry,  nod 
causes  a  good  deal  of  pain  in  the  chest,  and  about  the  head;  and  at  times  tliero 
are  other  pains  resembling  rheumatism,  in  various  parts  of  the  \nx\y.  Gradu- 
ally the  cough  becomes  looser;  that  is  to  say,  is  accompanied  by  the  discharge 
of  1  Mcus,  which  is  brouglit  up  with  more  ease.  The  discharge  from  the  noso 
beccies  more  mild,  and  also  thicker;  the  pain  of  tlie  head  diminishes,  but 
there  i^.  still  a  disagreeable  sense  of  fullness  about  tlio  nos(;,  witii  a  degree  of 
dcpfness,  ringing  in  the  cars,  and  a  whcczini^  sound  when  a  full  breath  is  drawn. 
There  is  a!8o  a  bad  taste  in  tlie  mouth,  with  a  foul  tongue,  ultiiough  thoappetito 
Is  good.     Rkmkut,  pages  67,  166,  164,  183. 

CHICKEN-POX..— Symptoms.-A  diseaseof  the  eruptiv^  kind,  in  varioua 
particulars  resembling  small-pox,  and  apt  to  be  confounded  with  it.  Chicken- 
pox  arises  from  a  peculiar  contagion,  und  attacks  persons  only  once  in  their 
lives.  It  is  preceded  by  chilliness,  by  sickness  or  vomiting,  headache,  thirst, 
restlessness  and  a  quickened  pulse.  After  these  feverish  symptoms,  which  are 
generallv  sliglit,  have  lasted  one  or  two  days,  pimples  appear  on  dilferent  parts 
of  the  sl  1,  in  the  form  of  small  red  eminences,  not  exactly  circular;  having  a 
surface  shining,  and  nearly  flat,  in  the  middle  of  which  a  small  clear  vesicle 
Boon  forms.  On  the  second  day,  this  is  filled  witii  a  whitish  lymph;  on  thj 
third  day.  the  fluid  is  straw-colored;  and  on  the  fourth  day,  the  vesicles  which 
have  not  broken  begin  to  subside.  Few  of  tliem  remain  entire  on  tlie  fifth  day; 
and  on  the  sixth,  small  bro^vn  scabs  appear  in  the  place  of  Ihe  vesicles.  On 
the  ninth  and  tenth  days,  they  fall  off,  without  leaving  any  pits.  Remedy, 
page  224. 

CHILBLAINS. — Symptoms,— A.  painful  inflammatory  swelling  on  the 
extreme  parts  of  the  body,  as  the  fingers,  toes,  and  heels,  occasioned  by  cold. 
A  very  common  way  of  getting  chilblains,  is  by  bringing  the  hand?  and  feet 
near  the  fire  in  cold  frosty  weather.  The  color  of  chilblains  is  a  deep  purple 
or  leaden  hue,  the  pain  is  pungent  and  shooting,  and  a  very  disagreeable  itching 
attends.  In  some  instances,  the  skin  remains  entire;  in  others  it  breaks,  and  n 
thin  fluid  is  discharged.  When  the  cold  has  been  great  or  long  continued,  the 
pints  affected  are  apt  to  mortify  and  slough  off,  leaving  a  foul  ulcer  behind. 
Remedy,  pages  142,  143. 

CHILLS  AND  FEVER.— See  Ague. 

CHLOROFORM. — The  formidable  symptoms  which  sometimes  arise 
from  an  overdose  of  chlorofonn  are  best  met  by  opening  the  patient's  mouth, 
and  forcibly  making  the  tongue  protrude,  allowing  the  free  access  of  air,  and 
applying  ammonia  to  the  nostrils.  Chloroform  should  be  administered  only  by 
a  medical  man.    Remedy,  page  96. 


8 


DB.  CHASE'S  RECIPES. 


CTIOliEBA.— This  disease  Is  of  ten  attended  by  vomiting  and  purging, 
'\vith  cramps  in  various  parts  of  tlie  body.  It  first  attracted  notice  as  a 
Tvide-spreading  and  fatal  epidemic,  in  the  year  1817,  wlien  it  appeared  at 
lit  Jcssore,  In  Bengal;  and  after  ravaging  the  Continent  and  Isles  of  Asia, 
iitid  spreading  to  China,  it  continued  its  destructive  course  westward  through 
<;Tt;rmany  and  the  Russian  Empire,  till  it  at  length  reached  the  British 
Islands  in  1831.  After  committing  frightful  ravages,  the  disease  disappeared 
from  England  in  the  end  of  1832;  but  It  reappeared  in  1849,  and  carried 
oil  15,000  people  in  London  alone,  and  al)out  80,000  in  the  whole  kingdom. 
In  1853  and  1854  the  disease  again  caused  a  terrible  mortality,  upwards  of  6,000 
<leaths  having  occurred  in  London  alone  during  the  first  ten  weeks  of  the  epi- 
demic which  occurred  In  the  latter  year. 

Symptoms. — The  attack  of  the  disease  Is  sometimes  qtiite  sudden;  at  other 
times,  there  are  precursory  symptoms,  of  which  the  duration  varies  from  a  few 
hours  to  three  or  four  days.  There  is  a  sense  of  general  uneasiness  and  oppres- 
sion, increased  sensibility,  not  unlike  a  delusive  feeling  of  high  health  and 
animation;  pains  about  the  navel;  sometimes  tremors  and  debility.  The  person 
is  affected  with  derangement  of  the  a..mentary  canal,  more  or  less  severe.  Indi- 
cated by  sickness  and  vomiting,  flatulent  noises  in  the  bowels,  and  frequent 
loose,  but  natural  stools;  these  symptoms  being  accompanied  or  succeeded  by 
thirst,  headache,  languors,  and  cramps  or  twitches  In  the  limbs,  breast,  and 
other  part'j  of  the  body.  Such  derangements  often  occur  after  some  irregu- 
larity to  which  the  patient  has  not  been  accustomed,  as  a  luxurious  meal,  an 
indulgence  In  wine,  spirits,  beer,  or  porter,  the  eating  of  pastry,  or  other  Indi- 
gestible food;  or  after  being  exposed  to  the  night-air,  or  to  cold  and  damp.  In 
ordinary  seasons,  these  ailments  might  be  left  to  nature,  or  carried  off  by  a 
gentle  laxative.  But  In  seasons  and  districts  where  cholera  prevails  or  is  ex- 
pected, no  person,  through  fear  of  being  thought  whimsical,  should  neglect 
even  very  slight  uneasiness;  if  the  alarm  be  a  false  one,  little  harm  Is  done; 
but  if  there  be  real  danger  to  follow,  it  is  of  unspeakable  consequence  to  have 
a  medical  man  on  the  watch,  to  apply  the  remedies  before  the  strength  fails, 
and  before  the  second  stage,  or  that  of  collapse,  comes  on.  Remedy,  pages 
60,  127,  128,  139,  141,  236. 

CHOLERA  INFANTUM.— See  Symptom,  page  226.  Remedy. 
page  226. 

CHOLERA  MOE-'dUS.— 3ee  Symptoms,  page  225.  Remedy,  page 
226. 

COIilC.—Symp'ams:—A  painful  sensation  spreading  over  the  belly,  and 
accompanied  by  a  feeling  of  twisting  or  wringing  at  the  navel.  It  Is  owing  to 
spasms  acting  on  the  intestines  themselves;  and  very  frequently  the  skin  and 
muscles  of  tlie  belly  are  also  drawn  inwards  and  spasmodically  contracted. 
These  pains  arc  very  violent,  unlike  the  transient  gripings  that  occur  in  other 
jiffectlons  of  the  bowels;  and  costiveness  is  a  general  attendant.  Vomiting  is 
nlso  present;  anything  taken  in  the  mouth  is  apt  to  be  rejected,  and  bile  is 
thrown  up. 


SYMPTOMS  OF  DISEASBS. 


9 


Causes. — ^The  causes  of  colic  are  various.  It  may  arise  from  cold,  from 
flatulence,  from  mechanical  obstruction,  from  acrid  matters  taken  into  the 
stomach,  from  accumulation  of  faeces  after  long  costiveness;  it  may  also  arise 
from  passions  of  the  mind.  It  is  distinguished  from  inflammation  of  the 
bowels  by  the  pain  at  times  disappearing,  by  the  absence  of  fever,  and  by  pres- 
sure relieving  the  pain.  Sometimes,  however,  lons^  continued  spa-sms  induce 
inflammation.     Remedy,  pages  41,  46,  127,  129,  197,  230,  277. 

CONSTIPATION  OR  COSTIVENESS.— The  usual  frequency  of 
evacuating  the  bowels  for  nersons  in  good  health  is  once  in  twenty-four  hours. 
The  constitutions  of  different  people  vary  in  this  respect;  some  having  two  or 

jree  motions  in  a  day  without  any  inconvenience  or  ill  health;  others  not  hav- 
ing above  one  or  two  in  a  week.  When  a  person  has  habitually  fewer  motions 
than  the  generality  of  heaUl)y  people,  he  is  said  to  be  of  a  costive  habit  or  con- 
stipated; and  when  he  has  at  any  time  fewer  than  his  ordinary  rate,  and  when 
the  faeces  are  hard,  dry,  and  voided  with  difficulty,  he  said  to  be  costive  or 
constipated. 

Causes. — Independently  of  medicine,  it  is  not  very  easy  to  specify  any  diet 
or  mode  of  living  that  universally  predisposes  to  costiveness.  Many  articles 
have  been  blamed,  and  yet  have  been  used  by  thousands  'ithout  producing 
that  effect.  Rice  in  various  modes  of  cookery;  the  finer  kinds  of  bread;  roast 
meat,  eaten  without  a  due  proportion  of  vegetables;  cheese;  port  and  other  dry 
■wines;  and  indolent  and  sedentary  life;  and  a  sea  voysige,  are  all  known  to 
occasion  costiveness  in  certain  individuals.  In  some  infants  this  state  is  consti- 
tutional; and  for  some  time,  at  least,  appears  to  do  them  little  harm.  It  is  very 
apt  to  occur  in  children,  as  their  volatility  and  playfulness  cause  them  often  to 
disregard  the  calls  of  nature,  till  a  great  and  dangerous  mass  of  feculent  matter 
is  accumulated  in  their  bowels.  The  iudolent  and  sedentary  lives  of  females 
predisposes  them  much  to  costiveness.  The  structure  of  their  pelvis  also 
allows  a  larger  mass  to  accumulate  without  inconvenience,  from  which  circum- 
stance the  faeces  are  deprived  of  almost  all  their  fluid  parts,  and  the  remainder 
becomes  dry,  hard,  '  i  difficult  to  be  voided.  Persons  ot  the  melancholic 
temperament;  also  those  w»»o  are  advanced  in  life,  and  those  who  take  little 
exercise,  are  liable  to  become  costive.    Remedy,  pages  46,  47,  135,  136, 

280. 

CONSUMPTION.— This  disease  is  probably  the  greatest  existing 
scourge  of  the  human  race,  at  least  in  the  northern  and  middle  latitudes.  It 
is  not  deviating  far  from  the  truth  to  say  that  it  causes  about  one-.sixth  or  one- 
seventh  of  all  the  deatfcT  north  of  the  tropics.  Tlie  duration  of  the  disease  is 
exceedingly  variable.  While  some  cases  run  their  course  to  a  fatal  termination 
in  less  than  a  month,  others  have  been  known  to  continue  thirty  or  forty  years. 
The  greater  number  of  cases,  as  a  rule,  terminate  in  from  one  to  two  vears.  It 
is  pre-eminently  a  hereditary  disease. 

Symptoms. — The  earliest  symptom  of  consumption  that  usually  manifests 
itself  is  a  .short,  drycougli,  exciting  no  pnriicnlar  attention,  being  attributed 
to  a  slight  cold.  It,  however,  continues,  and  after  a  time  increases  in  frequf  ncy. 
The  breathing  is  more  easily  hurried  by  bodily  motion,  and  tlie  pulse  becomes 


10 


DR.  CHASE'S  BEOJPEa. 


I 


more  'requent,  particularly  after  meals  and  towards  evening.    Towards  even- 
ing there  is  also  frequently  experienced  a  slight  degree  of  chilliness,  followed 
by  heat  and  nocturnal  perspirations.  The  patient  becomes  languid  and  indolent, 
and  gradually  loses  strength.    After  a  time  the  cough  becomes  more  frequent, 
and  is  particularly  troublesome  during  the  night,  accompanied  by  an  expector- 
Mtion  of  a  clear,  frothy  substance,  which  afterwards  becomes  more  copious, 
viscid,  and  opaque,  and  is  most  considerable  in  the  morning;  the  aputa  are 
often  tinged  with  blood;  or  haemoptysis  occurs  in  a  more  marked  form,  and  to 
a  greater  extent     As  the  disease  advances,  the  breathing  and  pulse  become 
more  hurned;  the  fever  is  greater,  and  the  perspirations  more  regular  and  pro- 
fuse.   The  emaciation  and  weakness  go  on  increasing;  a  pain  is  felt  in  some 
part  of  the  thorax,  which  is  increased  by  cougliin^r,  and  sometimes  becomes  so 
acute  as  to  prevent  the  patient  from  lying  on  the  affected  side     All  the  symp- 
toms increase  towards  evening;  the  face  is  flushed;  the  palms  of  the  hands  and 
the  soles  of  the  feet  are  affected  with  a  burning  heat;  the  feet  and  ankles  begin 
to  swell,  and  in  the  last  stage  of  consumption  there  is  nearly  always  profuse 
diarrhoea.    The  emaciation  is  extreme;  the  countenance  assumes  a  cadaverous 
appearance,  the  cheeks  are  prominent,  the  eyes  hollow  and  languid.     Usually 
the  appetite  remains  entire  to  the  end,  and  the  patient  flatters  liimstlf  with  the 
hope  of  a  speedy  recovery,  often  vainlj'  forming  distant  projects  of  interest  or 
amusement,  when  deatli  puts  a  period  to  liis  existence.    Tubercular  deposit* 
are  also  usually  found  in  other  organs  of  the  body;  the  liver  is  enlarged  and 
changes  in  appearance,  and  ulcerations  occur  in  the  intestines,  the  larynx,  and 
trachea.    These  are  so  frequent  and  uniform  as  to  lead  to  the  belief  that  they 
form  part  of  the  disease. 

Cavxes. — The  causes  of  this  disease  are  divided  into  remote  and  exciting. 
Of  the  former,  the  most  important  is  hereditary  predisposition.  It  is  not,  how- 
ever, an  actual  cause  of  the  disease;  and  hence  there  are  many  cases  :a  which 
the  children  of  consumptive  parents  do  not  fall  a  prey  to  this  disease;  but  it 
rendert  those  who  are  in  that  condition  much  more  liable  to  be  affected  by  the 
exciting  causes.  W.'iatever  weakens  the  strength  of  the  system,  or  interferes 
with  the  oxygenation'  of  the  blood,  tends  the  production  of  this  disease. 
Hence  living  in  bad  air,  insufllcient  and  unwholesome  food,  and  sedentary  pur- 
suits, tend  to  it.  Among  the  more  exciting  causes  are  exposure  to  cold  or 
damp,  especially  after  the  body  has  been  heated,  intemperance  of  any  kind, 
profuse  evacuations,  and  exposure  to  the  reception  of  dust  into  the  lungs,  as  in 
the  case  of  certain  artificers,  needle-pointers,  stonecutters,  and  the  like.  Rem- 
edy, pafffs  101,  109,  110,  112,  113,  117,  118,  125,  184. 

CONVULSION  PITS  OF  CHILDREN.— When  we  speak  of  con- 
vulsions, or  convulsion  fits,  we  most  commonly  mean  epilepsy;  and  principally 
that  species  of  it  which  occurs  in  very  young  children. 

Si/mpioms. — In  some  cases  convulsions  come  on  suddenly,  at  other  times 
the  attack  is  gradual,  and  the  first  symptoms  elude  the  observation  of  the 
attendants.  In  the  sudden  attack,  the  child,  previously  quite  well,  becomes 
livid  in  a  moment;   his  eyes  and  features  are  contorted,  and  the  limbs  and 


BTMPT0M8  OF  DISEASES. 


11 


•whole  body  are  violently  agitated.  These  symptoms  end  by  the  patient  falling 
into  a  state  of  insensibility,  which  in  some  cases  proves  fatal,  and  in  others 
goes  gradually  off;  In  those  cases  where  the  attack  is  milder  and  more  gradual, 
the  child  shows  some  degree  of  uneasiness;  he  suddenly  cha.:ge8  color,  his  lips 
quiver,  his  eyes  are  turned  upwards,  and  he  stretches  himself  otit,  or  his  hands 
become  clenched.  Sometimes  there  is  a  rapid  succession  of  flfs;  sometimes 
the  intervals  between  them  are  long.  Convulsions  vary  also  in  their  degree  of 
violence.  Befo''  '  ?  fatal  termination  of  many  of  the  diseases  of  infancy, 
convulsions  occ  ad  appear  to  be  the  cause  of  death.  Hence,  their  taking 
place  after  long  ^^  serious  illness,  may  be  considered  as  an  indication  of 
approaching  death.  But  a  single  fit  may  destroy  an  infant.  When  the  return 
of  the  convulsions  is  not  suspended  within  forty-eight  hours  after  active  treat- 
ment has  been  adopted,  there  is  reason  to  dread  either  a  sudden  fatal  termina- 
tion, or  a  long  protraction  of  the  disease.  In  this  latter  case,  if  the  infant  does 
not  become  emaciated,  there  is  a  probability  of  his  eventual  recovery,  even 
although  he  had  been  blind  and  insensible  for  days  or  weeks.  In  some  rare 
cases,  though  the  health  be  restored,  imbecility  of  mind  remains.  If  emacia- 
tion attend  the  protraction  of  fits,  the  living  powers  at  last  give  way. 

Causes.  —  Convulsions  arise  from  any  thing  capable  of  strongly  irritating 
the  nervous  system;  hence  infants  and  young  children,  wh :  se  nervous  system  is 
80  very  delicate,  and  who  are  exposed  to  so  many  causes  of  irritation,  are  by  far 
the  most  frequently  affected  with  convulsions.  These  may  arise  from  worms 
in  the  intestines,  from  certain  kinds  of  food  disagreeing  with  the  child,  from 
acidity,  from  wind;  and,  with  remarkable  frequency,  from  teething.  Another 
cause  of  convulsions  in  children  is  the  too  sudden  disappearance  or  going  in  of 
a  rash  or  eruptive  disorder.  Children  very  frequently  are  seized  with  convul- 
sions just  before  the  appearance  of  small-pox;  and  in  some  cases,  though  very 
rarely,  they  occur  before  the  appearance  of  measles.  The  general  irritation 
arising  from  want  of  cleanliness,  living  in  foul  air,  etc.,  may  give  rise  to  con- 
vulsions. Sometimes  they  are  only  the  symptoms  of  a  more  deep  and  violent 
disease,  as  of  water  in  the  head,  or  growth  of  bone  within  the  skull.  In  this 
case  GUI  attention  is  to  be  directed  to  the  oricinal  disease;  the  symptoms  and 
treatment  of  water  in  the  head  will  be  detailed  in  their  proper  place.  Rem- 
edy, page  232. 

CROUP. — Symptoms: — In  what  is  known  as  f(dse  croup  the  child  coughs 
for  two  or  three  days,  running  at  the  nose,  slight  cold  at  first;  or  these  symp- 
toms may  be  absent.  Between  10  and  13  o'clock  at  night  may  occur  a  sudden, 
loud,  barking  cough,  -whistling  breathing,  breathing  hard,  face  flushed,  great 
restlessness,  skin  hoi  and  dry,  pulse  fast,  lasts  from  1  to  3  hours;  patient 
generally  gets  well, — subject  to  return  ot  disease. 

In  true  croup  the  symptoms  are:  cold  in  head;  hoarse,  dry  cough;  voice 
hoarse,  spittle  frothy,  membrane  comes  off  when  child  vomits,  breathing  rapid, 
and  the  chest  is  quiet,  the  breathing  being  done  by  the  bowel  muscles;  nostrils 
dilated,  spasms  of  throat,  and  child  throws  itself  from  side  to  side;  eyes  wild; 
face  anxious,  fingers  and  lips  blue,  between  spasms  of  throat,  child  is  quiet; 


13 


DB,  CHASE'S  RECIPES. 


pulse,  110  to  190.  If  symptoms  lull,  do  not  think  child  is  better,  for  usually 
they  will  recommence.  Disease  lasts  from  2  to  14  days,  and  19  out  of  20  dia. 
Remedy,  pages  105,  106,  107,  210. 

DELIRIUM  TBEMENS.— %7rapto»n».— This  is  a  disease  consisting 
essentially  of  excessive  irritability  and  exhaustion  of  the  nervine  functions. 
Physicians  term  it  Delinum  Tremens,  from  the  abberation  of  mind  and  the 
universal  shaking  of  the  body  which  characterise  it.  It  is  generally  caused  by 
excessive  and  long  continued  abuse  of  ardent  spirits;  or  by  tlieir  sudden  with- 
drawal; but  it  may  arise  from  any  cause  which  exhausts  the  brain,  or  excites 
the  nervous  system  for  a  length  of  tima. 

Symptoms.  —The  attack  of  this  complaint  is  more  or  less  sudden  in  differ- 
ent instances.  For  a  few  days  at  its  commencement,  the  patient  is  merely 
incapable  of  his  ordinary  duties  and  exertion;  a  constant  restlessness,  debility, 
and  inappetency,  and  occasional  vomiting  take  place,  with  dullness  and  dejec- 
tion of  spirits,  and  headache.  Vague  suspicions  are  entertained  of  approaching 
danger,  and  he  is  haunted  by  visions  and  figures.  Delirium  generally  accom- 
panies these  hallucinations,  and  the  patient  is  always  looking  about,  apprehen 
sive  of  being  seized,  and  distrusting  every  one  who  approaches.  He  is  sensible 
for  a  moment  when  reasoned  with,  but  soon  reverts  to  his  delusions.  The 
pulse  is  quick,  but  soft,  the  skin  cool  or  perspiring,  and  the  pupil  dilated. 
Remedy,  page  190. 

DIABETES. — Symptoms.— Tian  name  of  a  disease  in  which  the  urine  Is 

exceedingly  increased  in  quantity.    The  normal  amount  of  urine  passed  every 

iwenty-four  hours  is  about  fifty  fluid  ounces,  while  in  diabetes  the  patient  will 

often  pass  from  three  to  five  gallons  of  pale  colored  urine  within  that  time,  and 

contains  a  great  portion  of  sugar.      There  is  great  thirst  and  a  voracious 

appetite,  with  wasting  of  the  body;  and  the  quantity  of  the  urine  far  exceeds  thr 

food  and  drink  taken  in.    Young  persons  are  rarely  attacked  with  this  disorder. 

The  most  frequent  subjects  of  it  are  those  in  middle  age  or  in  the  decline  of  life, 

or  who  have  made  a  free  use  of  wine  in  their  earlier  years.   It  happens  to  persons 

of  both  sexes,  and  it  is  not  easy  to  point  out  any  particular  constitution  that  is 

subject  to  it,  or  to  say  that  any  other  disease  is  a  forerunner  of  it.    Dissection 

throws  little  light  on  the  nature  of  this  complaint;  but  it  is  now  believed  to  be 

owing  to  a  distinct  lesion  of  the  nervous  system.   Diiibetes  comes  on  insidiously 

without  any  previous  disordoi';  it  may  continue  for  a  long  time  without  much 

emaciation,  and  it  is  commonly  the  great  thirst  and  voracious  appetite  that  first 

4^all  attention  to  the  disorder  that  is  going  on  in  the  system.     Severe  headache 

is  also  a  symptom  of  some  importance.    The  emaciation  is  probably  connected 

■witli  increased  metamorphosis,  as  indicated  by  the  increased  secretion  of  urea 

and  phosphates.     Sometimes,  in  the  progress  of  the  disease,  the  stomach  is 

considerably  deranged,  the  skin  becomes  dry,  parched  and  scaly,  and  there  is 

a  sense  of  weight  and  pain  in  the  urinary  passages.     When  the  disease  has 

continued  long,  there  is  extreme  emaciation,  del)ility,  and  the  usual  symptoms 

of  hectic  fever.    Remedy,  pages  176,  177,  184,  178-180. 


8TMPT0M8  OF  DIBEASES. 


18 


DIARRHCBA,  OB  LOOSENESS  OP  THE  BOWELS.— A  dis- 
bMse  consisting  of  more  frequent  and  liquid  evacuations  by  stool  than  usual, 
•witli  griping  and  occasional  vomiting.  It  is  dislinguislied  from  dysentery  by 
tne  absence  of  painful  and  ineffectual  straining,  and  by  the  stools  not  consist- 
ing of  blood  and  mucus. 

Causes. — The  causes  of  diarrhoea  are  many  and  various.  1.  Cold  applied 
to  the  wljole  body  is  not  an  unfrequent  cause,  and  cold  applied  to  the  feet 
alone,  in  very  many  cases,  produces  diarrhoea.  2.  Diseases  of  other  parts  of 
the  body  give  rise  to  diarrhoea,  as  happens  to  infants  while  teething,  and  to 
persons  who  have  a  paroxysm  of  gout.  8.  Certain  emotions  of  the  mind,  par- 
ticularly fear,  are  known  to  cause  diarrhoea.  4.  Certain  articles  of  food  taken 
into  the  stomach  produce  looseness.  5.  Certain  secretions  of  the  body  itself 
poured  into  the  intestines,  cause  a  laxity  of  them.  In  this  way,  heat  is  prob- 
ably a  cause  of  diarrhoea  by  first  stimulating  the  liver;  the  increased  secretion 
from  which  excites  that  from  the  small  intestines,  and  looseness  is  the  resuit. 

Looseness  should  not  be  rashly  checked.  From  the  great  variety  of  causes 
inducing  diarrhoea,  it  must  be  obvious  that  it  would  be  impossible  to  lay  down 
any  plan  of  cure  that  would  apply  to  all  cases,  and  it  is  often  a  matter  of  doubt 
whether  it  should  be  meddled  with  at  all;  thus,  when  from  a  surfeit,  either  in 
quantity,  or  from  taking  improper  articles  of  food,  a  diarrhoea  is  produced,  a 
wise  physician  will  consider  it  aa  a  salutary  effort  of  nature  to  get  rid  of  what 
would  be  noxious  if  retained;  and  he  will  allow  it  to  go  on  for  a  time,  taking 
care  to  watch  that  it  does  not  come  to  excess.  Bemibdt,  pages  60,  127, 
128,  138,  139,  277. 

DIFHTHEBIA. — The  disease  begins  in  the  form  of  a  whitish  spot  on  , 
one  or  both  tonsils,  unaccompanied  at  first  by  fever,  and  attended  with  only  a 
trifling  degree  of  uneasiness  in  swallowing.  By  and  by  this  spot  enlarges;  its 
edges  become  of  a  florid  color,  fever  steals  on.  and  the  act  of  swallowing 
becomes  painful.  A  slough  gradually  forms,  with  evident  ulceration  at  its 
edges;  the  fever  increases,  and  headache  and  restlessness  supervene.  The  partial 
separation  of  the  slough,  together  with  the  rosy  color  of  the  edges  of  the  ulcer, 
with  the  moderate  degree  of  fever  for  some  days,  promise  a  favorable  issue. 
But  very  unexpectedly,  slowness  of  'breathing,  without  either  dilBculty  or 
wheezing  takes  place,  with  excessive  and  sudden  sinking  of  the  living  powers; 
and  it  generally  happens  that  within  a  day  from  this  change  the  fatal  event 
occurs;  the  breathing  at  first  falls  to  eighteen  respirations  in  the  minute,  then 
to  sixteen,  to  twelve,  and  finally  to  ten  or  eight.  Two  other  symptoms  occa- 
.sionally  attend  the  disease;  the  one  is  a  most  offensive  smell  of  the  breath,  and 
the  other  is  the  sudden  appearance  of  croup.  The  disease  attacks  people  of 
various  ages.    Remedy,  pages  50,  51,  52,  53,  64,  55,  56,  107. 

DROESY.— -Symptoms. — A  disease,  of  which  a  very  conspicuous  symp- 
tom is  the  effusion  of  a  watery  fluid  in  certain  cavities  and  cells,  where  it  is 
not  perceptible  in  the  healthy  state.  Thus  water  may  be  accumulated  in  the 
ventricles  of  the  brain,  in  the  chest,  in  the  belly,  and  the  cellular  texture  gen- 
erally, giving  rise  to  a  train  of  symptoms,  different  in  each  particular  case,  and 
requiring  particular  modes  of  cure.     Water  effused  in  the  ventricles  of  the 


14 


J)B.  CHASE'S  RECIPES. 


t      ^ 


■  \\ 
brain  is  commonly  the  consequence  of  previous  inflammation;  and  gives  rise 
to  a  variety  *"  distressing  symptoms,  which  generally  prove  fatal.  Rbmedt, 
pages  45,  '  "1. 

DYSL  -^lY,  OB  BLOODY  FLUX.— This  is  an  inflammation  of 

the  mucous  or  .  ing  membrane  of  the  large  intestine,  of  which  the  symptoms 
are  frequent  calls  to  stool,  with  a  scanty  discharge  of  mucus,  alone  or  mixed 
with  blood.  The  stools  are  accompanied  with  copious  discharges  of  wind,  they 
generally  exhibit  a  frothy  appearance,  and  are  often  attended  with  a  sense  of 
scalding  about  the  anus;  the  patient,  after  each  evacuation,  feels  considerably 
relieved,  and  hopes,  but  in  vain,  to  enjoy  an  interval  of  ease.  Along  with  this 
affection  of  the  bowels,  there  is  great  dejection  of  spirits,  prostration  of  strength, 
thirst,  griping  pains,  and  loss  of  appetite,  with  fever  in  very  acute  cases.  The 
disease  varies  in  its  duration;  sometimes  the  patient  sinks  very  rapidly,  at  other 
times  lingers  on  for  a  long  period,  the  slimy  stools  continuing,  and  being  mixed 
with  purulent  and  bloody  matter  from  the  ulceration  of  the  bowels. 

Causes.  —  It  is  a  disease  very  common  in  warm  climates,  and  is  to  be 
ascribed  to  exposure  to  heat,  alternated  with  cold  and  moisture,  especially  in 
swampy  lociilities,  or  the  banks  of  rivers.  Whatever  tends  to  congestion  of 
the  liver,  such  as  intemperance,  exposure,  etc.,  in  hot  climates,  will  predispose 
to  dysentery,  by  obstructing  the  return  of  the  blood  from  the  large  intestines  to 
the  liver.  Sometimes  dysentery  attacks  soldiers  epidemically,  when  they  are 
encamped  on  marshy  ground,  with  a  burning  sun  over-head,  and  having  hard 
night  duty  to  perform;  and  the  disease  may  prevail  with  such  virulence  that 
there  is  good  reason  for  supposing  it  infectious  under  these  circumstances.  In 
»  ordinary  cases  it  is  not  so.  At  the  same  time,  every  precaution  should  be  taken 
to  promote  cleanliness,  to  remove  from  the  sick  every  thing  putrid  and  offens- 
ive, nnd  to  give  as  little  unnecessary  disturbance  as  possible.  Remedy,  pages 
60,  139,  196,  234. 

DYSPEPSIA  OE  INDIGESTION.— 5«/«?j9^owi8.— These  vary  very 
much  in  different  stages  of  the  disease,  and  in  different  persons.  In  general 
the  complaint  begins  with  a  sense  of  fullness,  tightness,  and  weight  in  the 
stomach,  sooner  or  later,  after  meals,  and  a  changeable,  diminished,  or  lost 
appetite.  Occasionally,  the  appetite  is  craving,  and  when,  in  obedience  to  its 
promptings,  a  large  meal  is  taken,  there  is  pain  in  the  stomach,  with  general 
distress  and  nervousness,  and  sometimes  vomiting.  Flatulency  and  acidity  are 
common,  with  sour  and  offensive  belching  of  wind;  and  very  often  there  is  a 
wiiter-brash,  or  vomiting  of  a  clear,  glairy  fluid  when  the  stomach  is  empty. 
Dizziness  is  a  prominent  symptom.  There  is  a  great  deal  of  what  patients  call 
an  "all-gone"  feeling  at  the  pit  of  the  stomach,— a  weakness  so  great  at  that 
piuticular  spot  that  it  is  very  hard  to  sit  up  straight.  There  is  a  bad  taste  in 
tlie  mouth;  the  tongue  is  covered  with  a  whitish  fur;  there  is  headache,  heart- 
burn, palpitation  at  times,  high-colored  urine,  and  tenderness,  now  and  then, 
at  the  pit  of  the  stomach.  The  bowels  are  generally  irregular,  sometimes  very 
costive,  at  other  times  loose,  when  portions  of  food  are  passed  off  undigested. 

Such  are  the  symptoms  in  a  case  of  simple  disorder  of  the  stomach,  when 


f  I 
II 


SYMPTOMS  OF  DISEASES 


16 


no  other  part  of  the  system  Is  materially  iuTolved.  This  is  tnOtgesUon,  welL 
marked,  and  distresaing  enough;  but  it  is  only  a  part  of  what  is  understood  by 
a  case  of  modern  dyspepsia.  In  thia,  either  the  indigestion,  in  its  course,  dis* 
turbs  and  involves  the  nervous  system,  or  the  nei'ves  become  themselves  dis- 
ordered, and  produce  the  indigestion.  Sometimes  one  happens,  sometimes  the 
other,  it  matters  not  which;  both  are  present, — the  affection  of  the  stomach  and 
of  the  nerves,  in  a  case  of  thorough  dyspepsia.  To  make  out  a  full -case,  in  its 
tormenting  completeness,  we  must  add  to  the  above  symptoms,  great  depression 
of  spirits,  amounting  at  times  to  complete  hopelessness  and  despondency;  a 
dread  and  fear  of  some  impending  evil;  a  lack  of  interest  in  passing  events; 
unwillingness  to  see  company  or  to  move  about;  an  irritable  and  fretful  temper; 
a  desire  to  talk  of  one's  troubles,  and  nothing  else;  a  sallow,  haggard,  sunken, 
and  sometimes  wild  expression  of  countenance;  a  dry,  wrinkled,  and  harsh 
skin,  with  unrefreshing  sleep,  disturbed  by  all  sorts  of  annoyances  and  diffi- 
culties, such  as  shipwrecks,  falls  down  precipices,  and  nightmare. 

The  man  who  has  all  these  symptoms,  or  any  considerable  portion  of  them, 
has  dyspepsia,  and  is  about  as  miserable  as  if  all  the  sorrows  of  life  were 
electrical  currents,  and  were  running  through  him  continually. 

Causes. — Accidental  fits  of  indigestion  are  of  frequent  occurrence,  and 
arise  for  the  most  part  from  overloading  the  stomach  with  food,  and  indulging 
freely  in  wines,  spirits,  or  other  intoxicating  liquors.  Confirmed  or  chronic 
indigestion  may  depend  on  debility  or  want  of  tone  of  the  stomach,  or  it  may 
be  caused  by  the  lining  or  mucous  membrane  of  this  organ  being  in  a  state  of 
Irritation  or  chronic  inflammation.  Drinking  large  quantities  of  cold  water 
while  eating  is  a  prevalent  cause.  Over  indulgence  of  the  sexual  act  is  a 
predisposing  cause.  One  of  the  most  frequent  causes  of  indigestion 
is  not  masticating  the  food  we  eat  properly,  by  which  such  food  is 
bolted,  instead  of  being  reduced  to  a  natural  pulp,  therebj'  presenting  to  the 
digestive  organs  a  hardened  mass,  which  it  has  the  greatest  difficulty  to  oper- 
ate upon.  Another  cause  is  habitual  inattention  to  diet,  both  as  regards 
the  quality  and  quantity  of  food,  irregularity  in  the  times  of  eating,  drinking 
large  quantities  of  warm,  relaxing  fluids,  and  using  malt  liquors  too  freely. 
A  third  cause  is  insufficient  exercise;  a  fourth  cause,  impure  air;  and,  beside 
tliese,  tliere  are  numberless  other  causes,  which  in  a  greater  or  less  degree 
exercise  their  baneful  influonce  upon  this  vital  and  all-important  function  of 
our  natures.    Remedy,  pages  59,  61,  135,  147,  148,  149. 

ECZEMA,  OR  HUMID  TETTER.  — This  is  a  cutaneous  disease, 
which  is  characterized  by  an  eruption  of  small  vesicles  on  various  parts  of  the 
skin.  These  arise  principally  from  some  irritation,  as  from  the  heat  of  the  sun 
or  air  in  tlie  summer  season  and  in  warm  climates,  as  we  see  on  the  back  of  the 
liands  and  on  the  face;  also  on  the  neck  and  forearms  in  women.  The  eruption 
continues  for  two  or  three  weeks,  and  there  is  not  much  internal  disorder. 
Little  can  be  done  by  medicine;  much  washing  and  rubbing  is  hurtful,  and 
ointments  and  stimulants  are  to  be  avoided.  Simple  wasliing  with  tepid  water 
relieves  the  smarting  and  tingling.  Some  persons  have  an  eruption  of  this  kind 
and  even  more  severe,  by  the  Application  of  acrid  substances;  thus  it  occurs 
sometimes  in  grocers  from  handling  sugar,  and  is  then  called  the  grocers'  itch ; 


16 


DR   CHASE'S  RECIPES. 


and  masous  and  brlcklayera  may  have  it  from  the  touching  of  lime.  Similar 
eruptions  are  also  produced  by  tlie  irritation  of  blistering  ointment,  not  only 
•where  the  blister  has  been  applied,  but  at  some  distance  from  it,  and  the  erup- 
tion has  a  number  of  hard  swellings  and  boils  intermixed  with  It.  The 
irritating  cause  must  be  removed,  and  emollient  poultices  applied  to  diminish 
the  heat  and  uneasiness,  and  to  bring  the  boils  to  a  suppuration.  Even  a  com- 
mon bread  and  milk  poultice  often  or  long  applied  to  a  place,  has  sometimes  a 
similar  effect.  In  this  case,  the  poultice  must  be  left  off,  and  simple  dressing 
applied.  A  course  of  alteratives  and  gentle  laxatives  will  do  much  good,  and 
the  diet  should  generally  be  good  and  nourishing.      Remedy,  pages  97,  227. 

EPILEPSY,  CONVULSIONS,  OR  FALLING  SICKNESS.— 

A  disease  of  frequent  occurrence,  and  arising  from  many  various  causes,  con- 
sisting of  convulsions  of  more  or  fewer  of  the  muscle    of  voluntary  motion, 
accompanied  with  a  loss  of  sense,  and  ending  in  a  state  .eaembling  deep  sleep. 
Epilepsy  suddenly  attacks  persons  seemingly  in  perfect  ue<tii.h;  and  going  off 
after  a  certain  time,  tlie  patients  are  left  in  their  usual  state.    In  some  patients 
there  is  a  very  curious  warning  of  the  approach  of  an  epileptic  fit.     From  some 
point  on  the  surface  of  the  body,  perhaps  one  of  the  fingers  or  toes,  a  sensation 
begins,  as  of  a  cold  wind,  or  the  creeping  of  an  Insect;  which  appears  to  pro- 
ceed to  the  head,  and  when  it  reaches  that  part,  the  patient  Is  convulsed.    This 
is  called  the  aura  epUepUca.    In  other  cases,  the  patient  fancies  he  sees  a  spectre 
approaching  him,  and  the  contact  of  this  figure  is  the  commencement  of  the 
convulsions.    Whether  there  be  any  warning  or  not,  a  person  thus  attacked 
loses  all  power  of  sense  and  motion,  and  either  falls  or  is  thrown  with  convul- 
sions to  the  ground.     In  that  situation,  violent  convulsions  variously  move  the 
limbs  and  the  trunk  of  the  body,  and  frequently  with  more  violence  on  ono 
side  than  the  other.     In  almost  ull  cases,  the  muscles  of  the  face  and  eyes  are 
much  affected,  giving  a  very  distressing  and  alarming  distortion  to  the  counte- 
nance.   The  tongue  Is  "ften  affected,  and  thrust  out  of  the  mouth;  and  by  the 
convulsive  action  of  to  muscles  which  shut  the  jaw,  the  tongue  is  not  unfre- 
quently  severely  wounded,  and  has  been  known  to  be  almost  bitten  through. 
During  the  continuance  of  the  convulsions,  as  the  patient  has  not  the  power  of 
swallowing,  the  spittle  issues  from  the  mouth,  worked  into  a  frothy  state  by  the 
action  of  respiration.     This  Is  always  an  unseemly  appearance,  though  by  itself 
it  is  not  to  be  greatly  regarded.     The  convulsions  remit  for  a  few  minutes,  and 
are  then  renewed,  perhaps  with  Increased  violence.    In  a  little  time,  the  con- 
vulsions cease  altogether,  and  the  person  is  In  a  state  of  complete  insensibility, 
which  remains  for  a  considerable  time.    Gradually  he  recovers  his  senses,  but 
has  no  distinct  remembrance  of  what  has  passed  from  the  first  attack  of  the 
paroxysm.    The  pulse  and  breathing  are  somewhat  irregular  and  hurried  dur- 
ing the  fit,  but  soon  return  to  their  natural  state. 

Causes.— In  this,  as  In  all  nervous  diseases,  the  explanation  of  causes  Is 
very  difficult.  The  opposite  causes  of  over-excitement  and  of  debility  are  both 
known  to  produce  epilepsy.  Every  thing  that  irritates  the  brain,  or  the  mental 
faculties,  which  we,  in  our  imperfect  knowledge,  believe  to  be  dependent  on 


SYMPTOMS  OF  DISEASES. 


17 


the  actions  of  the  brain,  has  been  known  to  produce  epilepsy;  thus  an  injury 
done  to  the  sliull,  the  growth  of  tumors  in  the  internal  parts  of  that  cavity, 
splinters  of  bone  scaling  oil  in  consequence  of  disease,  and  various  alterations 
of  structure  whicli  have  been  discovered  after  deatii  in  patients  afflicted  "with 
epilepsy,  give  us  just  i^ouuds  for  reckoning  mechanical  irritation  among  the 
causes  of  epilepsy. 

Remarks  —Persons  subject  to  epileptic  fits  should  be  very  careful  to  avoid 
excitement.    Remedy,  pages  165,  212. 

ERYSIPELAS,   ROSE,   OR   ST.   ANTHONY'S   FIRE.— An 

inflammation  of  the  skin,  often  spreading  rapidly,  and  extending  to  the  cellular 
tissue  below  the  skin.  The  disease  comes  on  with  sliivering,  thirst,  and  other 
feverish  symptoms,  and  soon  affects  some  part  of  the  skin  with  swelling,  and 
redness  of  an  uncertain  extent,  on  which  blisters  very  commonly  rise.  It 
attacks  various  parts  of  the  body,  and  very  frequently  the  face.  At  the  begin- 
ning of  the  disease,  there  is  confusion  of  head,  and  some  degree  of  delirium; 
and  there  is  not  unfrequently  considerable  drowsiness.  About  the  second  or 
third  day,  a  slight  redness  appears,  which  gradually  spreads  till  it  has  occupied 
the  whole  of  the  face,  and  from  the  face  it  extends  to  the  scalp,  and  down  the 
neck.  The  redness  does  not  continue  equally  bright  on  all  the  parts  affected, 
but  fades  a  little  on  those  where  it  began.  The  swelling  is  considerable,  and 
sometimes  co  great  as  to  disfigure  the  countenance,  and  to  shut  up  the  eyes. 
Blisters  of  various  sizes,  containing  a  thin  yellowish  liquor,  rise  on  several 
parts  of  the  face.  Where  blisters  do  not  rise,  the  skin  scales  off  at  the  con- 
clusion of  the  disease.  The  fever  and  inflammation  usually  continue  from 
eight  to  ten  days.  The  severity  and  danger  of  the  disease  is  to  be  judged  from 
Its  effects  on  the  brain.  If  there  is  much  delirium  and  drowsiness,  it  portends 
great  danger,  especially  when  they  appear  early  in  the  disease;  but  the  absence 
of  these  symptoms  is  to  be  accounted  favorable.  Rbhedy,  pages  58,  176» 
176,  183. 

FELON.— This  is  an  abscess  of  the  fingers,  of  which  there  are  three 
kinds, — the  first  situated  upon  the  surface  of  the  skin,  the  second  under  the 
skin,  the  third  within  the  sheath  which  contains  the  tendons  of  the  fingers,  and 
sometimes  involving  the  covering  of  the  bone. 

The  latter  form  of  the  disease  is  the  most  terrible,  and  begins  with  redness, 
swelling,  and  a  deep-seated  and  throbbing  pain,  which  gradually  becomes  so 
excruciating  as  to  banish  all  sleep,  and  nearly  drive  the  patient  to  distraction. 
Finally,  matter  forms  and  burrows  in  the  deeper  parts  of  the  finger,  and  at 
length  finds  an  opening  which  brings  relief.    Remedy,  pages  130,  164. 

G-ALL-STONES.- Concretions  which  form  in  the  gall-bladder,  and  by 
their  obstructing  the  passage  leading  from  it  to  the  intestines,  prevent  the  bile 
from  getting  into  them;  hence  jaundice  is  frequently  produced.  These  gall- 
stones, when  the  obstruction  is  overcome,  get  down  into  the  bowels,  and  are 
discharged  by  stool;  then  the  disease  abates,  provided  there  Is  no  other  cause 
for  it  The  pain  which  gall-stones  cause  during  their  passage  through  the  gall- 
duct  into  the  bowels  Is  very  intense,  and  is  felt  in  the  region  of  the  liver,  some- 


18 


DR  CHASE'S  HECIPES. 


•  J 


times  also  extending  to  the  riglit  shoulder,  Tlie  pain  is  generally  sharp,  but  it 
may  be  dull  and  aching;  it  comes  on  in  paroxysms,  is  relieved  by  pressuro,  and 
is  unaccompanied  by  fever.  There  is  often  vomiting  of  sour  ninttei,  and  if 
the  flow  of  bile  is  completely  obstruct';d  by  the  stone,  jaundice  comes  on,  and 
the  urine  becomes  very  highly-colored.  The  best  way  » o  relieve  tliese  symptoms, 
which  often  appear  very  suddenly,  is  to  apply  hot  bran  poultices  assiduously, 
and  to  give  a  pill  containing  a  grain  of  opium  and  J^  of  a  grain  of  tartar  emetic, 
every  8  hours  until  relief  is  obtained.  If  there  is  much  i etching  or  vomitings 
the  tartar  emetic  may  be  omitted.    Remedy,  page  191. 

GANGRENE  (Mortification.)— Gangrene  is  the  first  stage  of  morti- 
fication, so-called  from  its  eating  away  the  flesh.  Gangrene  may  be  considered 
as  a  partial  death — the  death  of  one  part  of  the  body  while  the  other  parts  are 
alive. 

Causes. — The  causes  are  excessive  inflammation,  sometimes  from  hurts  or 
injuries. 

Symptoms. — All  pain  and  sensation  ceases  in  the  part;  and,  if  extensive,  it 
turns  fn  m  red  to  purple,  livid,  or  black,  with  a  quick  low  pulse  and  clammy 
sweats.  If  Internal,  there  ia  a  cessation  of  pain,  but  the  body  sinks  and 
changes  to  a  livid  color,  and  often  hiccoughs  and  other  distressing  symptoms 
attend.  The  face  is  pinched  with  cold,  and  the  tongue  brown.  Remedy, 
page  234. 

GOITRE,  OR  BIG  NUCK.-Symptoms,- A  prominent,  soft,  elastic  tum- 
or, occupying  the  front  of  the  throat,  in  the  situation  of  the  thyroid  gland,  and 
like  it  in  shape.  It  is  not  tender,  and  the  skin  is  not  discolored.  In  old  cases, 
the  tumor  becomes  hard.  In  some  instances  the  tumor  is  so  large  as  to  push  the 
gullet  to  one  side.    Remedy,  pages  44,  45. 

GONORRHCEA.— See  Gleet. 

GOUT. — Symptoms. — The  symptoms  considered  as  characterizing  gout 
are  the  following:  The  patient  has  a  peculiar  uneasiness  about  the  stomach; 
there  is  a  degree  of  fever;  pain  and  inflammation  attack  the  joints  of  the  hands 
and  feet,  and  principally  the  ball  of  the  great  toe;  the  feverish  symptoms  alj^ate 
after  some  days;  and  at  distant  and  uncertain  intervals,  the  same  series  of  symp- 
toms afjdin  occur.  The  paroxysms  of  gout  generally  come  on  in  spring,  when  the 
vernal  heat  succeeds  to  the  winter's  cold;  and  according  as  this  takes  place 
sooner  or  later,  and  according  as  the  patient  is  exposed  to  the  changes  of 
temperature,  so  the  period  of  attack  will  vary.  The  pajient  is  affected  with  a 
degree  of  b^guor  or  heaviness,  the  functions  of  the  stomach  are  disturbed-, 
there  is  losa  of  appetite,  flatulence  or  indigestion;  the  bowels  are  costive,  the 
tongue  loaded,  and  the  urine  high-colored  and  turbid.    Remedy,  page  136. 

GLEET,  GONORRHOEA.— %m;)<oms.— A  continued  running  or  dis- 
charge, after  the  inflammatory  symptoms  of  a  clap  have  ceased.  The  discharge 
is  commonly  thin  and  clear,  and  is  not  accompanied  with  pain  or  scalding  'n 
making  water.  It  proceeds  from  relaxation  or  debility  of  the  parts,  and  is  best 
cured  by  some  astringent  or  stimulant  application  to  them;  and  at  the  same 


SYMPIOMS  OF  DISEASES. 


19 


•time,  the  general  health  Is  to  Imj  promoted  by  the  iise  of  bark,  Iron,  and  cold 
bathing     The  best  local  applications  are  those  made  of  the  sulphate  of  zinc  in 
tl»o  proportion  of  3  grs    to  the  oz  ,  or  1  gr.  of  corrosive  siiblinnito  to  0  ozs.  of 
•water,  and  tliey  require  to  be  pretty  frequently  thrown  up,   'J'hey  ought  to  excite 
a  little  pain  on  first  being  used.     If  we  do  not  succeed  by  astringent  injections, 
•we  may  be  obliged  to  use  bougies,  either  clean,  or  lightly  touched  with  a  little 
basilicon  ointment.     Balsam  of  Copaiba  in  the  dose  of  1  dr.  8  or  4  times  a-day, 
or  the  tincture  of  cantharides,  10  drops  as  oft<m,  may  be  given  internally,  or 
the  following  combination  may  be  used:  Take  of  citrate  of  iron  and  quinine,  1 
scruple;  tincture  of  cantharides,  1  dr.;  water,  3  ozs.    Mix.     A  dessert-spoonful 
8  times  a  day  in  a  wine-glass  of  water     If  we  find  no  benefit  from  the  above 
recommendation,  we  judge  that  the  gleet  does  not  arise  from  mere  relaxation  of 
the  parts  or  from  habit,  but  from  unhealthy  action  of  the  glands  in  the  urinary 
passage,  and  we  attempt  tlie  cure  of  this  by  bougies,  and  by  blisters  to  the  per- 
ineum.    If  the  constitution  is  scrofulous,  the  remedies  for  that  disease  must  be 
conjoined  with  our  local  applications.  Another  cause  of  gleet  is  strictures  in  the 
urethra.     In  such  cases  our  attention  is  to  be  directed  to  the  cure  of  the  strict- 
ures, for  which  we  refer  to  that  article.     Sometimes  a  gleet  is  complicated  with 
discharges  of  the  seminal  fluid;  where  this  occurs  in  an  originally  bad  consti- 
tution, which  has  been  weakened  by  excesses,  the  sexual  powers  of  the  patient 
are  much  impaired,  and  may  even  be  altogether  destroyed.    Remedy,  pages 
205,  208,  207,  208,  209. 

GRAVEL,  OR  STONE  are  the  names  applied  to  the  diseases  which  are 
occasioned  by  concretions  in  the  urinary  passages.    Gravel  signifies  small  stones 
that  pass  from  the  kidneys  through  the  urethra  into  the  bladder  causing  severe 
pain,  hence  the  disorder  induced  in  such  cases  is  called  a^^of  gravel.    Stone  is  a 
calculous  concretion  in  the  kidneys  or  in  the  urinary  bladder,  which  is  too  large  to 
pass,  or  at  least  without  great  lifflculty.     The  symp'.ims  to  which  such  concre- 
tions give  rise  are  of  the  n^ost  painful  kind,  and  occur  so  frequently,  as  to 
become  objects  of  very  considerable  interest.     There  are  so  many  different; 
salts  contained  in  the  urme,  that  it  does  not  appear  wonderful  that  occasionally 
they  should  fail  to  be  kept  in  complete  solution     When  this  is  the  case,  and 
when  a  nucleus  is  formed,  they  concrete  around  it,  and  by  their  getting  into 
narrow  passages,  or  pressing  upon  delicate  organs,  they  occasion  the  severe 
symptoms  of  stone  or  gravel     A  Fit  of  the  Oravel  is  accompanied  by  a  fixed 
pain  in  the  loins,  a  numbness  of  the  thigh  on  the  side  affected,  sickness  and 
vomiting,  and  sometimes  slight  diminution  of  the  quantity  of  urine.     Some, 
times  the  acuteness  of  the  pain  occasions  faintings  and  convulsion  fits.     These 
violent  and  painful  affections  are  generally  terminated  by  the  passage  of  small 
stones  through  the  urethra;  and  the  patient  is  for  the  time  easy.     In  those  who 
are  much  disposed  to  gravel,  these  attacks  may  be  expected  again,  at  uncertain 
intervals. 

When  there  is  Stone  in  the  Bladder,  the  symptoms  are,  a  frequent  inclina- 
tion to  make  water,  which  flows  in  small  quantity,  and  is  often  interrupted; 
and  there  is  generally  pain  at  the  extremity  of  the  passage,  especially  as  the 
last  drop    are  expelled,  and  for  some  time  afterwards.     Remedy,  page  43' 


20 


DR  OnASE^a  RECIPES 


HAY-PEVER. — Hny-asthma,  and  summer  bronchitis,  Is  a  disease  which 
occurs  about  tins  tiuio  of  tho  hay  harvest,  and  appears  to  be  caused  by  tlie  pol 
len  of  some  wild  plants  getting  into  and  inflaming  the  bronchial  passages 
This  theory  Is  supported  by  the  fact  that  those  who  live  In  situations  where 
there  is  little  or  no  vegetation  do  not  Huifcr  from  It. 

Symptoma.— A.  AifRcuMy  of  breathing,  and  a  burning  sensation  Ir  the  throat, 
are  the  chief  characteristics  of  this  ailcction.*   Remedt,  page  235. 

HEADACHE.— Pain,  heaviness,  or  oppression  about  the  head  Is  a  very 
frequent  occurrence,  and  arises  from  a  great  variety  of  causes.  It  is  symp- 
tomatic of  disorders  of  the  stomach  and  bowels;  and  in  such  cases  It  often 
proceeds  to  a  very  distressing  height.  'We  judge  headache  to  arise  f,rom  dis- 
orders of  tho  stomach  when  the  tongue  Is  whitish,  and  slightly  coated,  with  the 
edges  of  a  pale  red  color.  The  patient  has  a  dimness  and  Indistinctness  of' 
sight,  he  has  a  dull  pain  or  weight  in  the  head,  with  some  confusion,  and  he  Is 
somewhat  giddy.  Tlie  pulse  is  languid  and  feeble,  but  not  very  frequent. 
There  Is  a  degree  of  sickness  and  irritation  about  the  stomach.  There  is  a 
coldness  and  numbness  about  the  fingers;  and  the  ^atient  becomes,  what,  in 
common  language,  is  calleil  iierwus.  This  kind  of  headache  commonly  occur? 
In  the  early  stages  cf  digestion.  It  Is  best  relieved  by  an  emetic,  but  this  Is  a 
remedy  which  should  not  be  employed  very  often.  Remedy,  pages  44,  74, 
107,  108,  139,  183. 

HEABTBUBN. — Symptoma. — A  dls»greeable  sensation  proceeding  from 
acidity  In  the  stomach,  from  wliich  there  are  frequent  belchings  of  sour  flatu- 
lence, or  disciiarges  of  water  with  a  burning  heat  at  tue  pit  of  the  stomach. 
It  is  a  very  pertinacious  symptom,  and  Is  not  easily  removed;  it  has  its  chance 
of  abatement  or  cure  like  the  other  symptoms  of  indigestion,  by  air,  exercise, 
and  proper  diet;  but  it  is  also  to  be  palliated  by  giving  such  substances  as  will 
combine  with  an  acid  in  the  stomach,  and  form  a  tasteless  and  innoxious  salt. 
Remedy,  pages  108,  244. 

HEABT  DISEASE.— i%wi;)<<wi«.— Of  all  the  diseases  of  the  heart  the 
general  symptoms  are  nearly  the  same.  Respiration  habitually  short  and  con- 
strained; palpitations  and  stiflings  invariably  produced  by  the  motion  of  ascent, 
by  rapid  walking,  by  mental  emotions,  and  returning  even  without  known 
cause;  frightful  dreams,  and  interruption  of  the  sleep  by  sudden  startings; 
occasionally  the  symptoms  described  under  the  name  of  angina  pectoris;  and, 
lastly,  a  cachectic  paleness,  with  tendency  to  leucophlegmatic  effusion,  which 
eventually  appears,  are  all  symptoms  which,  to  a  greater  or  less  extent,  occur 
In  persons  affected  with  disease  of  the  heart.    Remedy,  pages  85,  108,  244. 

HEMOBRHAGE.— Hemorrhage  from  the  lungs  may  easily  be  dis- 
tinguished from  that  of  the  stomach,  as  In  the  latter  case  the  blood  is  vomiv-^d 
up,  usually  in  large  quantities,  of  a  much  darker  color  and  more  or  less  mixed 
■with  the  contents  of  the  stomach,  whereas  the  blood  from  the  lungs  is  of  a  florid 
color,  is  thrown  up  in  small  quantities,  by  coughing  or  hawking,  and  is  more 
or  'ess  mixed  with  a  frothy  mucus.  If  bleeding  from  the  stomach  be  but  slight, 
a  few  drops  of  common  table  salt  and  vinegar  may  be  sufllcient  to  suppress  it;, 


BTMPTOMb  OF  DISEASES. 


fil 


alum  water  may  also  be  given.  If  these  fail  give  a  strong  tea  of  the  bcth  root 
Tlie  bugle  weed  is  also  good  —  a  strong  tea,  made  from  its  leaves,  to  be  taken 
cold  during  the  day.  Rrubdies — Hemorrhage  of  lungs,  pages  48,  80, 
188,  189;  nose,  pages  84,  85,  188,  189;  uterus,  pages  48,  179,  281. 

HERNIA,  OB  RUPTURE.— This  signifies  the  displacement  of  any 
of  the  internal  organs  from  their  natural  situation;  but  it  is  more  commonly 
applied  to  that  disease  which  arises  from  the  bowels  gettincr  through  some  of 
the  apertures  designed  for  the  transmission  of  other  organs  When  the  parts 
of  the  bowels  or  omentum  which  have  protruded  can  be  replaced  by  change  of 
posture  or  by  the  hand,  the  hernia  is  said  to  be  reducible;  when  it  is  not,  it  is 
called  irreducible  hernia;  and  when  dangerous  or  painful  symptoms  are  brought 
on  by  its  being  constricted,  it  is  said  to  be  strangulated. 

Ruptures  are  inconvenient  and  dangerous  in  proportion  to  their  bulk,  to 
the  place  where  they  occur,  and  to  the  stricture  or  pressure  they  undergo. 
Rbmbdt,  pages  197,  234. 

HYDROPHOBIA.  —  Symptoms  —  The  symptoms  of  hydrophobia  are 
the  following:  The  bitten  part  begins  to  be  painful,  i}ien  there  ensue  uneasi- 
ness, restlessness,  heaviness,  a  desire  to  be  alone,  sudden  starting,  pain,  spasms, 
disturbed  sleep,  and  frightful  dreams.     These  symptoms  increase,  pains  dart 
from  the  wounded  place  to  the  throat,  with  a  sensation  of  choking,  and  dread  -^ 
at  the  sight  of  liquids.     The  person  can  swallow  solids,  but  anything  in  a  fluid 
form  causes  him  to  start  back  with  horror;  and  the  most  painful  convulsions 
are  excited  by  any  application  of  it  to  *^i8  throat  or  lips.     In  the  course  of  the 
disease,  vomiting  comes  on,  with  great  thirst,  dryness  and  .oughness  of  the 
tongue,  hoarseness,  and  a  continual  discharge  of  nnliva.     This  saliva  is  very 
thick  and  viscid,  and  the  constant  elTorts  to  get  rid  of  it  are  very  distressing. 
Tliere  is  great  watchfulness,  a  dislike  of  light  and  air,  difficult  breathing;  in 
some  cases,  delirium  occurs,  but  in  others  the  judgment  is  unimpaired.    The 
pulse  becomes  tremulous  and  irregular,  convulsions  arise,  and  the  patient  sinks 
exhausted,  about  the  third  or  fourth  day  from  the  first  appearance  of  the 
symptoms.    Remedy,  page  243. 

HYSTERIA,  HYSTERICS,  OR  PITS.  — A  disease  presenting 
many  alarming  appearances,  though  the  danger  to  iife  is  by  no  means  in  pro- 
portion to  the  violence  of  the  symptoms.  It  is  chiefly  confined  to  the  female 
sex;  and  of  them  it  principally  attacks  the  high  fed,  the  luxurious  and  the 
idle;  also  those  who  are  addicted  to  the  use  cf  malt  liquor  or  distilled  spirits.  It 
cliiefly  occurs  between  the  age  of  15  and  40;  though  in  those  who  are  peculiarly 
disposed  to  it,  it  may  continue  beyond  the  latter  period.  Hysteria  is  far  more 
frequent  at  the  monthly  period  than  at  other  seasons.  In  those  wlio  are  sul)- 
jected  to  hysteria,  it  is  very  readily  brought  on  by  emotions  of  the  mind,  and 
especially  by  any  surprise;  and  by  long  continuance  of  the  disease,  persons  are 
brought  to  so  morbid  a  state  of  sensibility,  that  the  sliglitest  noise  or  external 
imi^ression  agitates  and  alarms  them.    Remedy,  page  233. 

IMPOTENCY.  —  Impotency  means  incapacity  in  the  male  to  perform 
sexual  intercourse.    This  may  arise  from  physical  or  moral  causes,  some  of 


22 


DB   CHASE'S  RECIPES. 


'f,  \l 


•which  are  remediable,  while  others  are  not  so.  The  loss  of  both  testicles,  or 
organic  disease  in  tliem  to  a  great  extent,  will  render  a  man  impotent  for  life; 
fear,  weakening  diseases,  excessive  drinking  and  smoking,  may  again  make 
him  temporarily  incompetent.  A  skillful  and  kind  physician  should  always  be 
consulted  where  real  or  fancied  incapacity  exists,  and  under  no  circumstances 
whatever  should  advice  be  sought  from  advertisers  of  cordials,  balms,  restora- 
tives, etc.     Kemedv,  pages  180-183. 

INFANTILE  ERYSIPELAS.— See  Erysipelas. 

JAUNDICE. — This  is  a  symptom  of  a  disease,  and  not  a  disease,  and 
depends  upon  the  absorption  of  bile  into  the  system  from  various  causes.  It  is 
characterised  by  auniversal  yellowness  of  the  skin,  and  of  the  white  of  tlie  eyes; 
Itching  of  the  surface  of  the  body,  a  white  or  chiylike  appearance  of  the  stools; 
while  theurint!  tinges  linen  of  a  yellow  color.  The  disease  is  attended  by  a  sense  of 
weariness  and  languor,  a  feeling  of  pain  or  uneasiness  about  the  pit  of  the  stomach, 
and  there  is  sometimes  a  slight  difhculty  of  breathing.  There  is  also  sickness, 
vomiting,  sourness  of  stomach,  and  various  other  symptoms  of  indigestion. 
There  is  sometimes  an  acute  pain  on  the  right  side,  below  the  margins  of  the  ribs. 
There  isnot,  in  general,  muchfever.  Itisa  .ulg..r  error  to  believe  that  patients  in 
jaundice  see  objects  of  a  yellow  color.   Remedy,  pages  161,  201,  202,  203. 

KIDNEYS,  INFLAMMATION  OF,— Symptoms.— A  weakness  in 
the  small  of  the  back,  and  a  dull,  heavy  pain  in  the  kidneys.  The  urine  i» 
passed  often,  and  in  small  quantities.  It  is  alkaline, —  sometimes  white  and 
milky,  —  and  has  in  it  deposits  of  phosphate  of  lime,  and  triple  phosphates. 
REMEDY,  page  252. 

LIVER,  INFLAMMATION  OP.— -%»«p/»ms. -These  are  sympathetic 
fever,  with  pain,  and  a  sense  of  tension  in  the  right  side,  inability  to  lie  on  the 
^ft  side,  difficulty  of  breiithing,  a  dry  cough,  vomiting,  and  hiccough. 

The  pain  is  acute  and  lancinating  generally,  though  sometimes  dull  and 
tensive.  When  sharp,  it  is  like  the  stitch  of  pleurisy,  and  it  indicates  that  the 
peritoneum  which  covers  the  liver  is  inflamed.  When  dull,  it  is  the  body  of 
the  organ  which  is  suffering.  When  the  convex  surface  of  the  liver  is  the  seat 
of  the  disease,  the  pain  is  apt  to  run  up  to  the  right  collar-bone,  and  to  the  top 
of  the  right  shoulder.  Breathing,  coughing,  and  lying  on  the  left  side,  increase 
the  pain.  A  soreness  is  felt  by  pressing  over  the  liver.  The  pulse  is  full,  hard, 
and  strong,  the  bowels  are  costive,  and  the  stools  are  clay  colored,  owing  to  not 
being  tinged  with  bile, — this  having  stopped  flowing.  The  tongue  is  covered' 
■with  a  yellow,  dark  hi  own,  or  even  black  coat,  and  there  is  a  bitter  taste  in  the- 
mouth.    Remedy,  page  246. 

LUNGS,  INFLAMMATION  OP.— When  the  substance  of  the  lung, 
Itself  is  inflamed,  the  disease  is  termed  pneumonia;  and  the  word  pleurisy  or 
pleuritis  is  restricted  to  inflammation  of  the  pleura,  i.  e.,  the  membrane  which 
envelopes  the  lungs,  ind  lines  the  inner  surface  of  the  ribs.  Sometimes  both 
parts  are  affected,  and  then  the  term  pleuro-pneumania  is  used.  For  all  prac- 
tical purposes,  the  inflammation  of  these  various  parts  may  be  included  under: 
t>ne  common  name. 


'/  : 


87MPT0M8  OF  DISEASES. 


23 


symptoms. — Tho  disease  comes  on  with  coldness  and  shivering,  and  other 
symptoms  of  beginning  fever,  then  the  lieat  of  tlie  body  is  increased,  the  pulso 
becomes  more  frequeat,  full,  and  strong,  and  there  is  very  marked  difficulty  of 
breathing,  especially  Wiien  tho  patient  attempts  to  draw  in  a  full  breath.  TliQ 
pain  is  genenilly  greater  when  the  patient  lies  on  the  side  affected,  but  some- 
times the  contrary  is  the  case.  The  pain  is  felt  most  commonly  on  one  side, 
and  some  have  supposed  that  the  left  side  is  more  frequently  attacked  than  tho 
right,  but  this  does  not  appear  to  be  correct.  Sometimes  the  pain  is  felt  at  the 
lower  part  of  the  breast,  sometimes  in  the  back,  between  the  shoulders;  the 
pain  is  commonly  fixed  in  one  spot,  but  sometimes  shoots  from  the  side  to  tho 
shoulder,  back,  or  breast,  and  such  shooting  pains  are  called  in  common  lan- 
guage stitches.  The  disease  is  always  accompanied  by  cough;  and  this  cough, 
m  every  case,  is  attended  with  very  considerable  pain  at  the  beginnmg  of  tho 
disease,  it  is  dry,  bvit  soon  becomes  somewhat  moist,  and  the  matter  spit  up  is 
streaked  with  a  little  blood.     Remedy,  pages  249,  250. 

MEASLES.— See  Symptoms,  pages  219,  220;  Remedy,  pages  220, 
221,  22^.    Malignant  Measles,  page  221. 

MUMPS.— See  Symptoms,  page  223  ;  Remedy,  page  223. 

NEURALGIA. — (Neuralgia,  nervous  headache  sometimes  called),  means 
pam  in  a  nerve,  and  is  generally  of  an  excruciating,  darting  kind,  but  without  • 
any  heat  or  swelling  in  the  part.    Neuralgic  pains  alfect  various  parts  of  the 
body,  but  are  most  co.iimon  in  the  head.    Remedy,  pages  73,  74,  75,  76. 

PAINTERS'  COLIC. -See  page  230. 

PALSY. — PARALYSIS. — Symptoms.—  Sometimes  there  are  no  pre. 
monitory  symptoms;  but  often  before  the  attack  there  are  flushed  face,  swelling 
of  the  veins  about  the  head  and  neck,  vertigo,  a  sense  of  fullness,  weight,  and 
sometimes  pain  in  the  head,  ringing  in  the  ears,  drowsiness,  indistinct  articula- 
tion of  words,  or  even  loss  of  speech,  confusion  of  mind,  loss  of  memory,  and 
change  of  disposition, —  amiable  persons  being  made  sullen  and  peevish,  and 
irritable  ones  mild  and  simpering.  After  the  attack  the  countenance  acquires  a 
vague  expression;  the  mouth  is  drawn  to  one  side;  the  lower  lip  on  the  palsied 
side  hangs  down,  and  the  spittle  dribbles  away.  The  speech  is  altered,  and  tho 
mind  is  generally  impaired. 

In  some  instances  the  patient  recovers  in  a  longer  or  shorter  time;  in  others 
little  or  no  improvement  takes  place,  and  the  patient,  after  remaining  helpless, 
often  for  a  long  time,  dies  either  from  gradual  exhaustion,  or  suddenly  from 
apoplexy.    Remedy,  pages  130,  239, 

PILES. — Painfnl  tumors  in  the  neighborhood  of  the  anus.  Sometimes 
they  are  situated  externally,  and  are  found  in  clusters,  hard,  painful,  and  giving 
great  inconvenience  by  their  preventing  the  person  from  sitting;  at  other  times 
they  are  within  the  gut,  and  are  forced  outwards  with  great  pain  when  the 
patient  goes  to  stool.  Sometimes  they  are  situated  so  far  up,  that  they  do  not 
appear  externally  at  all,  but  indicate  their  presence  by  very  great  pain,  or  by 
the  discharge  of  blood.    Sometimes  the  pain  attending  piles  is  less,  and  the 


94 


t>B.  CHA8W a  RECIPES. 


principal  Inconvenience  attending  them  is  the  discbarge  of  blood,  either  pretty 
constant,  or  when  a  person  goes  to  stool.  In  some  cases  very  large  quantities 
of  blood  are  lost  in  this  way.  Sometimes,  instead  of  blood,  a  whitish  fluid  is 
dischai'ged. 

Catiaea. — Few  persons  who  have  attained  middle  age  are  totally  free  from 
piles,  but  in  some  they  are  more  troublesome,  and  require  more  attention  than 
In  others.  Those  who  are  frequently  in  a  standing  posture,  who  are  subject  to 
costiveness,  and  those  who  are  much  in  the  habit  of  taking  purgative  medi- 
cines, especially  of  aloes,  are  very  liable  to  have  piles.  Pregnant  women  are 
very  often  troubled  with  piles.  Whatever  tends  to  prevent  the  blood  from  cir- 
culating freely  through  the  veins  of  the  intestines  will  produce  piles;  hence 
affections  of  the  liver  are  a  common  cause  of  the  complaint,  especially  in  hot 
couniries  where  that  organ  is  apt  to  be  congested.  Remedy,  pages  141,  161, 
186,  186,  187,  188. 

PLEURISY. — Symptoms.  —This  disease  is  most  frequently  introduced  by 
shiverings,  which  are  soon  succeeded  by  high  fever,  with  a  peculiarly  hard, 
resisting  pulse;  sharp,  stabbing  pain  in  the  side, — generally  just  below  tlie  nipple, 
but  sometimes  extending  to  the  shoulder,  arm-pit,  and  back;  hurried  and  inter- 
rupted breathing;  and  a  short,  dry  cough. 

The  pain  is  greatly  aggravated  by  motion,  coughing,  or  an  attempt  to 
take  a  long  breath.  It  holds  the  patient  under  constant  and  powerful 
restraint.  We  find  him  lying  upon  liis  back,  or  his  well  side;  his  countenance 
full  of  anxiety, — fearing  to  move,  cough,  or  even  breathe  needlessly;  and  often 
crying  out  from  the  keen  torture  these  necessary  acts  inflict  in  spite  of  all  his 
caution, 

At  a  more  advanced  stage,  when  the  tenderness  has  somewhat  abated,  he 
will  prefer  to  lie  on  the  diseased  side,  as  this  leaves  the  healthy  lung  more  at 
liberty.    Remedy,  page  191. 

POISONING  ACCIDENTS.— Accidents  from  poisons  are  of  such 
common  occurrence,  that  every  person  should  know  the  proper  remedies,  and 
not  be  obliged  to  wait  the  arrival  of  a  physician  before  the  proper  corrective  is 
applied.  The  symptoms  are  different  in  different  poisons,  but  as  prompt  action 
and  not  symptoms,  are  necessary,  we  give  the  most  common  remedies,  with  the 
methods  of  applying  them,  under  the  proper  heads.  Remedy,  pages  47,  62, 
93,  94,  216. 

QUINSY.— INFLAMMATION  OP  THE  THROAT.— This  kind 
of  inflammatory  sore  throat  generally  commences  with  cold  chills,  and  other 
febrile  symptoms.  There  is  fullness,  heat,  and  dryness  of  the  throat,  witli  a 
hoarse  voice,  difficulty  of  swallowing,  and  shooting  pains  towards  the  ear. 
When  examined,  tlie  throat  is  found  to  be  of  a  florid  red  color,  deeper  over  the 
tonsils,  which  are  swollen  and  covered  with  mucus.  As  the  disease  progresses 
the  tonsils  become  more  and  more  swollen,  the  swallowing  becomes  more  pain- 
ful and  difficult,  until  liquids  return  through  the  nose,  and  the  viscid  saliva  is 
discharged  from  the  mouth.  Very  commonly  the  fever  increases  also,  and 
there  is  acute  pain  of  the  back  and  limbs. 

C'aMses.— Exposure  to  cold,  wearing  damp  clothes,  sitting  in  wet  rooms, 
golJ'uff  wet  feet,  coming  out  suddenly  of  p  crowded  and  heated  room  into  the 


N 


STMPTOMa  OF  DISEASES. 


26 


open  and  cold  air.    It  may  also  be  brought  on  by  violent  exertion  of  the  voice, 
And  by  suppressed  evacuations.    Kbmbdt,  pages  99,  164. 

RHEUMATISM. — Symptoms. — A  painful  affection  of  fibrous  and  mus> 
cular  tissues,  affecting  principally  the  larger  joints,  and  places  covered  by 
muscles;  thus  it  affects  the  wrists,  the  elbows,  the  knees  and  hip- joint,  and  the 
l)ack  and  loins.  The  internal  parts  also,  as  the  heart  and  diaphragm,  are  con- 
sidered to  be  capable  of  being  affected  by  rheumatism.  When  the  joints  about 
the  back  and  loins  are  affected,  the  complaint  is  called  lumbago;  when  the  pain 
is  in  the  hip  joint,  it  is  called  sciatica;  and  pleurodyne,  or  pain  in  the  side, 
when  the  muscles  of  the  chest  are  affected.  Bheumatism  may  occur  either 
with  fever  or  without  it;  in  the  first  case  it  is  termed  acute,  and  in  the  second 
<ihronic  rheumatism. 

Not  long  after  the  application  of  the  exciting  cause,  the  patient  feels  pain 
and  stiffness  in  one  or  more  joints  when  he  attempts  to  move  them;  this  quickly 
increases,  till  motion  becomes  almost  impossible,  from  the  excessive  pain 
attending  it.  Along  with  this  local,  and  often  very  general  .pain,  there  occura 
very  strong  fever,  much  thirst,heat,  and  dryness  of  skin,  strength,  fullness,  and 
hardness  of  pulse.  The  tongue  has  a  white  coating,  but  is  red  at  the  tip  and 
the  sides,  and  there  is  often  profuse  perspiration  with  a  very  sour  smell.  The 
appetite  is  deficient,  but  the  bowels  are  often  in  their  natural  condition.  The 
feverish  symptoms  are  somewhat  increased  towards  evening;  and  when  the 
patient  gets  warm  in  bed,  the  pains  are  more  severe.  In  a  short  time  some  of 
the  joints  swell,  and  the  pain  is  a  little  relieved,  but  by  no  means  removed.  The 
pain  is  apt  to  shift  from  one  joint  to  another,  or  at  least  several  joints  in  suc- 
cession are  attacked;  and  when  the  pain  seemed  to  be  going  off,  it  sometimes 
unexpectedly  recurs. 

Causes. — Rheumatism  is  a  disease  of  the  constitution,  and  depends  on  a 
morbid  state  of  the  blood,  or,  to  speak  morcaccurately,  it  is  caused  by  a  poison 
which  circulates  in  the  blood,  and  is  probably  carried  from  one  joint  to  another. 
The  tendency  to  rheumatism  is  hereditary,  and  in  some  families  this  predis- 
position is  very  marked,  and  the  (^'sease  is  excited  by  the  most  trifling  causes. 
Cold  and  damp  are  the  most  common  causes  of  this  disease,  and  hence  the  poor 
suffer  much  from  it.  Thus,  too,  it  is  not  an  unfrequent  disease  with  sportsmen, 
who,  when  hot  and  perspiring,  are  to  apt  to  throw  themselves  down  on  the  wet 
grass;  and  with  travellers  who  sleep  in  damp  and  ill-dried  sheets.  Persons  who  get 
their  clothes  wet,  and  neglect  to«hange  them,  are  often  seized  with  rheumatism, 
Acute  rheumatism  is  most  common  between  the  ages  of  fifteen  and  forty.  It 
is  not  a  dangerous  disease  as  long  as  it  is  confined  to  the  joints,  but  there  is 
always  the  risk  of  the  heart  being  attacked;  a  most  dangerous  complication, 
and  most  to  be  dreaded  when  the  disease  has  long  existed,  and  when  there  is  a 
strong  hereditary  predisposition  to  it.  Rembdt,  pages  33,  36,  37,  38,  39, 
41,  42,  141. 

BICKETS. — Symptoms. — This  disease  is  an  affection  peculiar  to  child- 
hood, and  supposed  to  depend  upon  the  action  of  the  causes  which  favor  the 
•development  of  scrofula.  The  signs  of  rickets  are,  a  softened  gristly  state  of 
ithe  bones,  large  joints,  large  head,  prominent  forehead,  straightness  of  the  ribs 


26 


DR.  CHASE'S  RECIPES. 


and  flatness  of  the  sides  of  the  chest,  prominent  breast  bone,  looseness  of  text- 
ure in  the  bones,  crooked  legs  and  distorted  spine;  many  other  symptoms  of 
scrofula  are  sometimes  also  present.  This,  like  scrofula,  disposes  the  system  to 
other  diseases;  the  treatment  of  rickets  is  nearly  the  same  as  that  of  scrofula, 
(which  you  will  find  in  its  proper  place  in  another  part  of  this  work,) — rickets, 
however,  is  v  lore  curable  disease,  and  less  apt  to  continue  after  adult  age. 
Eemedy,  page  192. 

BINaWORM  OR  TETTER.— /Ssf?raj9<<wis.— This  disea.se  consists  of 
minute  wiiter  blisters,  arranged  somewhat  in  rings;  it  begins  with  slight  redness 
— small  blisters  form  and  are  attended  with  a  colorless  fluid — these  break  in 
four  or  five  days,  and  are  covered  with  a  thin  brownish  scab,  which  falls  off 
about  the  eighth  or  ninth  day,  leaving  a  red  surface,  which  gradually  disappears. 
The  eruption  seldom  lasts  more  than  ten  days,  but  it  sometimes  appears  a  second 
time,  and  continues  for  several  weeks;  it  is  always  attended  with  itching 
smarting,  and  burning.  It  often  appears  on  the  face,  neck  and  arms  of  children 
— and  may  be  communicated  by  contact.    Remedy,  pages  163,  229. 

RUPTURE.  —  Symptoms  (when  it  is  reducible  and  not  strangulated. 
A  swelling  in  some  part  of  the  belly;  this  diminishes  a  little  on  pressure,  but 
returns  when  the  pressure  is  withdrawn;  it  goes  off  when  the  patient  lies  down, 
and  is  increased  oy  coughing.  Patients  with  rupture  are  sometimes  troubled 
with  indigestion;  but  frequently,  all  the  functions  of  the  alimentary  canal  are 
quite  regular.  When  we  succeed  in  getting  up  the  bowels,  there  is  commonly 
what  is  called  a  guggling  noise. 

Causes. — There  are  some  persons  in  whom  rupture  takes  place  more  easily 
than  in  others,  and  in  whom  it  is  constant.  The  reason  seems  to  be,  that  llie 
parietes  of  the  abdomen,  or  the  neighborhood  of  the  openings  in  it,  are  more 
lax  and  yielding  in  them  than  in  others.  It  is  common  in  warm  climates,  in 
old  people  after  long  illnesses  or  debilitating  fevers,  and  in  the  poor  who  have 
labored  hard  and  been  ill  fed.  The  circumstance  which  immediately  occasions 
ruptures,  is  generally  some  violent  exertion,  requiring  a  strong  action  of  many 
muscles,  especially  those  of  respiration;  hence  ruptures  are  brought  on  by 
lifting  or  carrying  heavy  weights,  jumping,  running,  vomiting,  straining  at 
fltool,  the  efforts  of  women  in  childbed;  or  by  coughing,  sneezing,  crying, 
laughing.     Remedy,  pages  197,  234, 

SALT  RHEUM.— »ee  Eczema. 

SCARLET  FEVER.— SCARLATINA.— Symptoms. —Either  mild, 
or  malignant  with  putrid  sore  throat,  exhibits  different  forms  of  a  disease  which 
Is  propagated  by  a  specific  contagion,  like  small-pox  or  measles,  and  like  them  is 
believed  by  the  best  observers  to  attack  a  person  only  once  during  life;  though 
the  apparent  exceptions  to  this  remark  are  more  numerous  in  scarlet  fever,  than 
in  the  other  diseases  above  mentioned.  On  the  third  or  fourth  day  after  expos- 
ure to  the  contagion  of  scarlet  fever,  a  feverish  attack  occurs,  and  about  the 
second  day  of  this  fever,  a  bright  scarlet  rash  appears  on  the  surface  of  the 
body,  and  within  the  mouth  and  about  the  fauces.  The  scarlet  fever  varies 
much  in  its  degree  of  malignity  and  danger,  even  during  the  same  epidemic;  In 


SYMPTOMS  OF  DISEASES. 


27 


Bomo  cases  being  so  slight  as  to  go  off  without  the  aid  of  medicine;  In  c*hers; 
being  accompanied  with  symptoms  of  groat  and  fatal  putrcscency.  It  will  be 
proper  to  notice  separately,  the  mild  and  fatal  scarlet  fever,  and  to  describe 
some  cases,  in  which  the  symjitoms  are  irregularly  combined,  it  being  always 
remembered  that  "the  ninli^iiiint  sore-throat  maybe  caught  from  a  patient 
who  has  mild  scarlet  fever;  and  mild  scarlet  fevrer  may,  in  like  manner  be 
contracted  from  one  who  Is  laboring  under  malignant  sore-throat.  These  forms 
graduate  Insensibly  towards  each  other  "  Remedy  pages  52,  64,  256,  257, 
258. 

Mild  Scarlet  Fever. — The  milder  form  of  scarlet  fever  is  distinguished 
by  the  rash,  with  a  moderate  degree  of  fever,  and  with  very  little  affection  of 
the'  throat.  The  rash  first  appears  in  innumerable  red  points  about  the  neck 
and  face,  and  by  the  next  day  they  are  seen  over  the  whole  surface  of  the  body. 
The  skin  is  rough  to  the  touch,  and  sometimes  there  are  small  vesicles.  About 
the  fourth  day  the  eruption  is  at  its  height,  and  on  the  fifth  it  begins  to  decline. 
The  surface  of  the  mouth  and  fauces  appears  red,  and  little  red  points  appear 
on  the  tongue  rising  up  through  the  white  crust  which  covers  it,  and  when  this 
crust  comes  off,  the  whole  is  red  and  sore,  and  the  points  are  still  prominent, 
giving  an  appearance  like  a  strawberry.  There  is  sometimes  considerable 
swelling  of  the  face  and  of  the  throat.    Remedy,  same  as  above. 

SCROFULA. — Symptoms.— Scrotala,  and  King's  Evil,  are  names  for  a 
tedious  and  multiform  disease,  of  which  one  of  the  most  characteristic  marks 
Is  a  tendency  to  a  swelling  of  glandular  parts,  which,  when  they  come  on  to 
inflammation  and  suppuration,  discharge  an  unhealthy,  curdy,  mixed  matter, 
and  form  ulcers  very  difficult  to  heal.     Remedy,  pages  141,  142. 

SHINGLES. — Symptoms. — A  disease  characterized  by  a  number  of  vesi- 
cles, most  commonly  round  the  waist,  like  half  a  sash;  but  sometimes  like  a. 
sVFord-belt  across  the  shoulder.  It  very  rarely  surrounds  the  body  completely; 
hence,  a  popular,  but  groundless  apprehension,  that  if  the  disease  goes  round, 
it  will  be  fatal.  The  disease  is  usually  preceded,  for  two  or  three  days,  b7 
]anguor  and  loss  of  appetite,  rigors,  headache,  sickness,  and  a  frequent  pulse{ 
with  a  heat  and  tingling  in  the  skin,  and  shooting  pains  through  the  chest,  and 
at  the  pit  of  the  stomach.  After  these  symptoms,  more  or  less  severe,  there 
appear,  on  some  part  of  the  trunk,  red  patches  of  an  irregular  form,  at  a  little 
distance  from  each  other;  upon  each  of  which  numerous  small  elevations 
appear,  clustered  together.  In  the  course  of  twenty-four  hours,  they  enlarge 
to  the  size  of  small  pearls,  and  are  filled  with  a  limpid  fluid.  The  clusters  are 
surrounded  by  a  narrow  red  margin.  During  three  or  four  days,  other  qlusters 
continue  to  rise  in  succession,  and  with  considerable  regularity.  About  the 
fourth  day,  the  vesicles  acquire  a  milky  or  yellowish  hue,  which  is  soon  fol- 
lowed by  a  bluish  or  livid  color  of  the  bases  of  the  vesicles,  and  of  the  con- 
tained fluid.  Several  of  them  run  together;  and  those  which  are  broken  dis- 
charge a  small  quantity  of  a  serous  fluid  for  three  or  four  days;  this  concretes 
Into  thin  dark  scabs,  which  soon  become  hard,  and  fall  off  about  the  twelfth 
or  fourteenth  day.  Where  there  has  been  considerable  discharge,  numerous 
pits  are  left.    The  feverish  symptoms  commonly  subside  when  the  eruption  i» 


»{^^ 


t33 


LR.  CHASE'S  RECIPES. 


I    I 


completed;  but  sometimes  continue  much  longer,  probably  from  the  itching 
and  smarting  of  the  vesicles.  Though  resembling  some  other  eruptive  diseases 
In  its  rise  and  decline,  it  is  not  contagious,  and  persona  may  have  it  more  than 
■onx.  The  disease,  in  general,  is  alight  and  free  from  danger.  Remedy,  page 
192. 

STVr  A  J  J '-VOiK.— Symptoms. — The  patient  is  seized  with  coldness  and 
shiverings,  which  soon  abate,  and  are  then  followed  by  a  hot  stage,  lasting  for  two 
or  three  days;  during  which,  children  are  liable  to  sickness  and  vomiting,  to 
starting  in  their  sleep,  or  to  epileptic  fits;  and  adults  are  disposed  to  sweating. 
Towards  the  end  of  the  third  day,  the  eruption  appears,  and  increases  during 
the  fourth  day.  It  commonly  appears  first  on  the  face,  then  on  the  lower  parts, 
and  is  completed  over  the  whole  body  on  the  fifth  day.  The  fever  generally 
abates  about  the  coming  out  of  the  eruption;  the  sickness,  vomiting,  fits,  and 
other  oppressive  symptoms  go  off;  and  the  patient  is,  for  the  time,  free  from 
tmeasiness.  The  eruption  appears  in  small  red  spots,  hardly  rising  above  the 
skin,  but  which  by  degrees  form  pimples.  On  the  fifth  or  sixth  day  a  small 
Tesicle,  containing  a  colorless  fluid,  appears  on  top  of  each  pimple  These  get 
broader  on  the  seventh  day ;  and  about  the  eighth  are  raised  into  round  pustules. 
These  pustules  are  surrounded  with  a  circular  inflamed  border;  and  as  they 
increase  in  size,  about  the  eighth  day  the  face  is  considerably  swelled,  and  the 
eye-lids  are  sometimes  completely  closed.  The  matter  in  the  pustules  now 
becomes  thick  and  white,  or  yellowish,  exactly  resembling  the  matter  of  an 
abscess.  On  the  11th  day  the  swelling  of  the  face  subsides,  and  the  pustules 
appear  quite  full.    Remedy,  pages  64,  68,  70,  71,  72. 

STOMACH,  INFLAMMATION  OF.—^mpUms.—The  symptoms 
of  inflammation  of  the  stomach  are,  acute  pain,  heat,  and  tensisn  in  the  region 
of  that  organ,  great  increase  of  pain  when  anything  is  swallowed,  vomiting,  great 
and  sudden  depression  of  strength,  a  small  pulse,  thirst,  restlessness  and  anxiety. 
Remedy,  page.  251. 

ST.  VITUS'  HA-TSCR.— Symptoms.— This  disease  is  chiefly  confined 
to  children  and  youth  between  the  ages  of  eight  and  fourteen.  But  few  cases 
occur  after  puberty.  The  complaint  affects  both  the  muscles  and  the  limbs. 
It  excites  curious  antics.  A  few  of  the  muscles  of  the  face  or  limbs 
begin  their  mischievous  pranks  by  slight  twitches,  which,  by  degrees, 
become  more  energetic,  and  spread  to  other  parts.  The  face  is  twisted  into  all 
kinds  of  ridiculous  contortions,  as  if  the  patient  were  making  mouths  at  some- 
body. The  hands  and  arms  do  not  remain  in  one  position  for  a  moment.  In 
attempting  j  carry  food  to  the  mouth,  the  hand  gets  part  way,  and  is  jerked 
"back,  starts  again,  and  darts  to  one  side,  then  to  the  other,  then  mouthward 
again;  and  each  movement  is  so  quick,  and  nervous  and  darting,  and  diddling, 
that  ten  to  one  the  food  drops  into  the  lap.  If  the  attempt  be  made  to  run  out 
the  tongue,  it  is  snatched  back  with  the  quickness  of  a  serpent's,  and  the  jaws 
snap  together  like  a  fly  trap.  The  lower  limbs  are  in  a  state  of  perpetual  did- 
dle; the  feet  shuffle  with  wonderful  diligence  upon  the  floor,  as  if  inspired  with 
&  ceaseless  desire  to  dance.    Remedy,  page  130. 


11 


y 


87MPT0M3  OF  DISEASES.       f 


8d> 


SUN  STROKE.— %TOp«<wi«.— This  begins  by  thirst,  dizziness,  headache- 
and  sometimes  there  is  vomiting  or  difficult  breathing.  The  symptoms,  in  fact 
are  pretty  much  the  same  as  apoplexy;  the  patient;  should  at  once  be  taken  into 
a  cool  shady  place,  and  the  first  thing  have  a  bucl.et  of  cold  water  poured  slov  \j 
over  his  head,  and,  in  all  respects  treat  the  casr  the  same  as  a  case  of  apoplexy. 
Rembdy,  page  131. 

SYPHILIS.— /Symptoms. — This  disease  is  owing  to  a  poisonous  matter 
Introduced  into  the  system  by  absorption,  thus  producing  more  poisonous  matter 
which  in  time  corrupts  all  the  fluids,  and  occasions  many  disorders  in  various 
parts  of  the  body,  and  is  generally  the  consequence  of  impure  sexual  inter- 
course.   Rebcedt,  page  202,  204. 

TSBJJhU.— Symptoms: — Comes  on  in  the  mouth,  may  extend  down  the 
throat,  never  a'<  tacks  the  nose  or  lungs,  child  becomes  fretful,  mouth  and  throat 
red,  inflamed  and  tender,  vomiting  and  diarrhoea.  The  thrush  consists  of 
white  points  at  first,  which  soon  run  together  and  become  patches,  they  are 
slightly  elevated,  and  look  like  white  mould,  or  curdled  milk,  after  the  disease 
has  run  on  for  a  short  time  the  patches  have  a  yellowish  color,  it  comes  on  in 
young  children  and  is  very  dangerous  unless  properly  treated.  If  the  previous  • 
health  of  the  child  is  good  the  case  should  be  cured  !n  threo  to  six  days. 
Remedt,  pages  228,  296. 

TONSILITES  —  INPLAMMATION  OP   THE   TONSILS.— 

Symptomi. — There  is  more  or  less  thickness  of  speech,  caused  by  enlarged  tonsils 
and  liability  to  sore  throat,  or  quinsy.  The  only  symptoms  are  inflamed  and 
enlarged  tonsils.    Remedt,  pages  53,  140. 

TUMORS  — SWELLINGS.  — Are  of  various  kinds,  either  of  the 
whole  body,  or  of  particular  members,  or  local  and  circumscribed.  Watery 
swellings  of  the  whole  body  are  seen  in  general  dropsy;  and  the  same  disease 
in  its  commencement  occasions  partial  swellings,  as  of  the  lower  extremities, 
or  of  the  arms  or  face,  according  to  the  position  of  the  body.  Circumscribed 
swellings  occur  in  various  glands,  as  those  of  the  neck,  armpit,  or  groins, 
chiefly  in  scrofulous  constitutions;  or  they  may  arise  from  inflammation,  the 
consequence  of  cold.  The  tonsils  swell  in  sore  throat,  and  occasion  a  fullness 
of  the  external  parts  of  the  throat;  gum-boils  form  during  toothache,  and 
swell  the  cheeks;  and  the  bronchocele,  or  goitre,  is  an  instance  of  a  still  more 
permanent  swelling.  The  face,  head,  and  limbs  often  swell  exceedingly  from 
various  causes. 

Wen  is  the  common  popular  name  for  an  excrescence  or  tumor  growing 
on  any  part  of  the  body,  and  frequently  applied  to  tumors  about  the  throat  and 
neck.  Tumors  are  distinguished  by  surgeons  according  to  the  nature  of  their 
contents;  and  they  require  treatment  varied  according  to  circumstances. 
Remedt,  pages  33,  06,  140,  210,  270,  296. 

TYPHOID,  OR  TYPHUS.— i%mp(<wi«.— The  disease  often  has  cau- 
tionary symptoms.    For  several  days  before  its  actual  beginning,  the  patient 
droops.     He  may  attend  to  his  various  duties,  but  does  not  seem  well ;  he  ia- 
low-spirited  and  langiiid;  is  indisposed  to  any  exertion  of  body  or  mind;  has* 


\^ , 


80 


DR.  CHASE' k  BECIPEb. 


pains  in  the  head,  back  and  extremities;  loses  his  appetite;  and  although  dull 
and  perhaps  drowsy  in  the  day  time,  his  sleep  is  interrupted  and  unrefreshing 
at  night.  The  immediate  harbinger  of  the  fever  is  a  chill  often  so  marked  as  to 
cause  violent  shivering. 

The  history  of  the  first  week  shows  Increased  heat  of  the  surface;  frequent 
pulse,  ranging  from  eighty  to  one  hundred  and  twenty;  furred  tongue;  rest- 
lessuess  and  sleeplessness;  headache  and  pain  in  the  back;  sometimes  diarrhcea 
and  swelling  of  the  belly;  and  sometimes  nausea  and  vomiting. 

The  second  week  is  frequently  distinguished  by  an  eruption  of  small,  rose- 
colored  spots  upon  the  belly,  and  by  a  crop  of  little  watery  pimples  upon  the 
Deck  ana  chest,  having  an  appearance  of  minute  drops  of  sweat  standing  on  the 
skin,  and  hence  called  mdamina,  or  sweat  drops;  the  tongue  is  dry  and  black, 
or  red  and  sore;  the  teeth  are  foul;  there  may  be  delirium  and  dullness  of  hear- 
ing;  and  the  symptoms  generally  are  more  serious  than  during  the  first  week 
Occasionally,  at  this  period,  the  bowels  are  perforated  or  ate  through  by  ulcer 
atlon,  and* the  patient  suddenly  sinks. 

If  the  disease  proceeds  unfavorably  Into  the  third  week,  there  is  low  muV 
tering  and  delirium;  great  exhaustion;  sliding  down  of  the  patient  towards  tbi 
foot  of  the  bed;  twitching  of  the  muscles;  bleeding  from  the  bowels;  and  red 
or  purple  spots  upon  the  skin. 

If,  on  the  other  hand,  recovery  takes  place,  the  countenance  brightens;  the 
pulse  moderates;  the  tongue  cleans,  and  the  discharges  assume  the  appearance 
they  have  in  health.     Remedy,  pages  61,  62,  63,64,165,  66,  67,  193. 

TYPHOID  PNEUMONIA,  OB  TYPHOID  LUNG-  FEVER. 

—This  is  an  inflammation  of  the  lungs,  differing  from  the  preceding  only  in  the 
character  of  the  fever  attending  it,  which  is  of  a  low  typhoid  character.  Th« 
disease,  like  typhoid  fever,  is  characterized  by  great  debility  and  prostration. 
There  are  a  combination  of  the  symptoms  of  pneumonia  and  of  typhoid  fever. 
The  disease  begins  with  great  weariness,  lassitude,  dizziness,  pain  in  the  head 
back,  and  limbs.  Soon  there  is  much  difficulty  of  breathing,  tightnesa 
across  the  chest,  with  a  dry,  short,  hacking  cough. 

As  the  disease  advances,  the  active  symptoms  pass  away;  there  is  a  dull 
pain  across  the  chest;  drowsiness  is  very  apt  to  come  on,  with  the  various 
symptoms  of  sinking  peculiar  to  typhoid  fever.  The  skin  is  harsh  and  dry, 
the  temperature  uneven,  the  tip  and  edge  of  the  tongue  red,  and  the  middle 
covered  with  a  yellow  or  brown  fur.  The  bowels  are  tender,  swollen,  and 
drum-head-like;  while  there  is  often  a  diarrhoea, — the  discharges  having  a  dirty^ 
yellow  color.    Remedy,  p--      193. 

ULCEB — PE  VE.  dORE.— When  the  nutrition  entirely  ceases  in  any 
portion  of  the  body,  the  absorbents  devour  all  the  skin,  flesh  and  vessels  of  the 
part— leaving  an  open  cavity,  the  process  of  taking  away  the  flesh,  «&c.,  is 
ulceration-,  the  cavity  left  is  an  ulcer.  Remedy,  pages  99,  101,  236,  237, 
238. 

VARICOSE,  ENLARGED  OR  KNOTTED  VEINS.— In  differ 
-ent  parts,  especially  of  the  lower  extremities,  there  are  sometimes  seen  a  num 
ber  of  unequal  knotty  swellmgs,  of  a  deep  blue  color,  occasioned  by  portions 


>' >i 


SYMPTOMS  OF  DISEASES 


I 


81 


of  the  veins  being  dilated.  The  cause  of  these  swellings  is  the  obstruction  to 
the  free  passage  of  the  blood  through  the  veins;  hence  tumors  in  the  groin  may 
cause  varicose  veins  of  the  legs;  mul  the  appearance  of  such  veins  is  frequent 
in  pregnant  women,  from  the  enlarged  uterus  and  its  contents  pressing  on  the 
large  trunks  of  the  veins.  Sometimes  the  complaint  arises  from  general 
debility,  and  from  a  sedentary  life.  When  the  distention  is  great,  there  is  con- 
siderable pain;  and  the  veins  may  be  eroded,  and  cause  a  great  discharge  of 
blood;  or  troublesome  and  obstinate  ulcers  may  be  produced.  The  pain  and 
inconvenience  of  varicose  veins  are  not  great  at  first,  and  hence  they  are  too 
often  neglected  till  they  become  very  difficult  to  cure. 

The  varicose  veins  of  pregnant  women  go  off  when  they  are  delivered, 
und  require  very  little  treatment,  except  attention  to  posture.  In  other  canes  a 
moderate  pressure  by  bandages  is  requisite.  An  elastic  stocking  makes  a  good 
and  equal  pressure.    Remedy,  pages  235,  279. 

WATER-BRASH.— 5^mp<om«.— This  disease  signifies  the  discharge  of 
a  thin  watery  fluid  from  the  stomach,  with  belchings,  and  a  sense  of  heat  at  the 
region  of  the  stomach.  It  is  not  unf  requently  one  of  the  symptoms  attending 
indigestion  or  stomach  complaints,  but  it  sometimes  occurs  as  an  original  disease. 
It  comes  on  in  paroxysms,  usually  when  the  stomach  is  empty.  The  patient  per- 
ceives a  pain  at  the  pit  of  the  stomach,  with  a  sense  of  tightness,  and  is  increased 
by  the  erect  posture.  When  the  pain  has  continued  for  some  time,  it  is  succeeded 
by  belchings,  and  the  discharge  of  a  thin  watery  fluid,  sometimes  acid,  but  gener- 
ally tasteless.  The  belchings  are  repeated  for  a  time,  and  then  the  fit  goes  off. 
When  the  disease  has  once  happened,  it  is  apt  to  recur  frequently  for  a  long 
time  afterwards.  It  is  most  incident  to  persons  of  middle  age;  and  to  females, 
sometimes  during  pregnancy,  sometimes  when  they  are  afflicted  with  the 
whites.  It  is  not  always  connected  with  any  particular  diet;  but  is  excited 
often  by  cold  applied  to  the  feet,  and  by  emotions  of  the  mind.  Remedy, 
page  229. 

"WHOOPING,  OR  HOOPING  QOTJQtR.—Symptoim.—K.  catching 
or  contagious  disease,  generally  caught  in  childhood,  between  the  ages  of  one 
and  two  years ;  has  three  stages:  first  stage,  sneezing,  cough  and  mild  bron- 
chitis, eyes  slightly  red,  no  spittle;  this  stage  may  last  from  three  days  to  six 
weeks.  The  second  stage  then  sets  In,  child  feels  a  tickling  in  throat,  which 
brings  on  a  spasm  of  coughing,  with  tight  feeling  across  the  chest;  child  will 
put  its  head  on  its  mother's  knees  or  take  hold  of  some  fixed  thing  to  help  it 
during  the  coughing;  pulse  and  breathing  during  the  spasm  are  slightly  faster; 
the  sound  during  the  spasm  of  coughing  is  called  the  "hoop"  or  "whoop." 
The  face  becomes  flushed  during  this  period;  as  soon  as  the  coughing  is  over 
the  child's  face,  pulse  and  breathing  become  natural  again;  the  child  will  spit 
out  a  little  frothy  mucus;  anger,  fright,  or  exertion  will  bring  on  the  cough. 
This  stage  lasts  until  the  thirty-fifth  day  of  the  disease,  when  the  third  stage 
sets  in.  Spittle  turns  yellow  and  is  thicker,  cough  becomes  less  and  is  neither 
so  frequent  nor  severe.    Remedy,  pages  125,  126, 

WORMS.— %mptoms. — When  a  child  is  afflicted  with  round  worms,  the 
face  will  become  flushed  and  then  pale,  at  irregular  intervals;  color  leaden  or 


T 


I    I* 


1! .  P 


82 


J)R  CHASE'S  RECIPES. 


bluish,  lower  eyelids  swollen,  and  blue  circle  around  them ;  thirst,  sick  stomitcu, 
vomiting,  appetite  variable,  breath  foul,  tongue  red  and  covered  with  poiiits, 
pulse  fast  and  irregular,  may  have  spasms,  twitching  of  muscles,  dlstur'oed 
sleep,  nightmare,  headache,  eyes  dilated,  cross  eye,  colic,  grinding  teeth  in 
sleep,  generally  diarrhoea.  The  symptoms  of  thread  worm  are  not  so  pro- 
nounced; there  is  less  fever,  colic  and  nervous  symptoms;  the  itching  of  the 
rectum  is  the  most  marked  and  prominent  symptoms;  the  thread  worm  does 
not  kill  the  patient,  the  round  worm  may.  Never  give  worm  medicine  till 
the  child  has  passed  worms,  and  you  have  seen  them.  Remedy,  pages  134» 
143,  144,  145,  146,  147. 

Bemarks.— There  are  21  kinds  of  worms.  We  shall  take  up  two  only,  as 
they  are  the  oneb  usually  found,  The  flrst,  or  round  worm,  is  reddish  or 
.  reddish-yellow  in  color,  tapers  at  both  ends,  and  looks  like  the  common  earth 
or  "angle"  worm;  they  are  prone  to  move  from  one  place  to  another  in  the 
intestines,  and  may  be  found  in  the  stomach.  Each  female  worm  lays  about 
60  million  eggs.  The  thread,  maw,  or  pin  worm  is  white,  and  looks  like  a 
piece  of  white  sewing  thread;  they  are  found  in  the  large  intestine  and  the 
rectum,  where  they  create  intolerable  itching.  Tape  worms  inhabit  the  small 
intestines,  and  will  not  be  treated  of  more  fully,  as  no  one  should  try  to  doctor 
themselves  for  their  removal,  but  should  go  at  once  to  their  physician. 

YELLOW  PEVEB.— A  dangerous  fever,  of  the  remittent  and  typhoid 
kind,  common  in  the  West  Indies  and  America;  and,  with  some  little  variety, 
occurring,  too,  often  in  Spain  and  Gibraltar.    The  yellow  fever,  like  many 
others,  attacks  with  lassitude  and  chilly  fits,  faintness,  giddiness,  and  flushing 
of  the  face,  thirst,  pain  in  the  eye-balls  or  forehead,  pain  in  the  back,  scanty 
and  high-colored  turbid  urine;   irregular  and  diminished  perspiration;   the 
tongue  is  covered  with  a  dark  fur;  the  bile  is  secreted  in  unusual  quantity,  and 
being  forced  up  into  the  stomach,  is  vomited;  the  skin  is  hot  and  dry.    As  the 
disease  advances,  the  eyes  become  of  a  deep  yellow,  and  the  face  and  breast 
are  of  the  same  color;  there  is  an  incessant  vomiting  of  frothy  bile;  great 
costiveness  prevails,  and  delirium  comes  on.    The  fever  sometimes  remits  bo 
much  about  the  end  of  thirty-six  hours,  that  the  patient  thinks  himself  com- 
paratively well;  but  the  symptoms  soon  return  with  great  aggravation,  and 
extreme  debility.    In  the  last  stage  of  the  disease  the  debility  is  very  great,  and 
symptoms  of  universal  putrescency  occur;  large  livid  patches  are  observed,  the 
tongue  becomes  dry  and  black,  the  teeth  are  incrusted  with  dark  fur,  the  body 
exhibits  a  livid  yellow,  blood  flows  from  the  mftuth,  ears,  and  nostrils,  dark 
and  fetid  stools  are  discharged,  hiccoughs  come  on,  the  pulse  sinks,  and  death 
soon  follows.    The  order  and  severity  of  the  symptoms  vary  in  different  cases; 
some  are  seized  very  suddenly,  and  fall  down  insensible;  others,  for  a  few 
days,  have  the  warning  signs  of  costiveness,  defect  of  appetite,  pain  in  the 
head,  yellowness  of  the  eyes,  hoarseness  and  sore  throat,  lowness  of  spirits. 
In  the  great  majority  of  casc^  there  are  evident  remissions  or  intermissions. 
All  kinds  of  persons  are  affected  by  it,  but  those  principally  who  are  in  the 
prime  of  life;  men  more  frequently  than  women.    People  of  color  have  t  h. 
disease  milder  than  others.    Rbmsdt,  page  224. 


l^:EilDTCD^AJJL,   IlEOII^ES. 


SWELLINGS  TO  REDUCE  —  Liniment  for.  — Rum,  epirite  of 
camphor  aiid  laudanum,  each  1  oz. ;  mix,  shake  well  and  keep  corked.  DiUKC- 
TION8 — Heat  the  mixture  hot  (when  using)  and  bathe  the  swelling  thoroughly, 
ftt  least  3  times  daily,  by  pouring  into  the  hand  and  thorough  rubbing  in.  F->r 
a  pin-scratch,  or  small  pimple,  a  finger  application  will  be  sufUcient. 

Jiemark. — This  is  claimed  to  reduce  the  worst  swelling  in  a  short  time. 

RHEUMATISM,  SPINAL  AFFECTIONS,  CANCERS,  ETC. 

1.  Dr.  White's  Remedy,  or  Liniment  for.  —  Strongest  alcohol 
and  spirits  of  turpentine,  each  1  pt. ;  camphor  gum  and  saltpeter,  each  1  oz. ; 
beef's  brine,  2  qts.  Dissolve  the  camphor  gum  and  saltpeter  in  the  alcohol;  then 
add  tlie  turpentine.  Scald  and  skim  tlie  beef's  brine,  and  when  cold,  add  it. 
To  be  shaken  when  used. 

Remarks. — Dr.  White,  from  whom  this  receipt  was  obtained,  used  it  ex- 
tensively, and  with  success,  in  weak  backs  and  all  other  spinal  affections, 
rheumatism,  etc.,  and  also  claimed  to  have  cured  several  cancers  with  it.  I 
have  no  doubt  of  its  value  for  general  purposes,  nor  have  I  a  doubt  that,  if  taken 
or  commenced  early  in  the  appeacance  of  a  cancerous  growth,  it  may  scatter  it, 
and  with  an  occasional  active  cathartic  and  the  continued  use  of  a  good  altera- 
tive, they  may  be  cured. 

2.  Kerosene,  %  pt.,  and  camphor-gum,  1  oz.,  cured  a  friend  of  mine,  with 
whom  I  was  acquainted  for  forty  years;  his  fingers  and  hands  were  set  nearly 
shut.  Bathing  his  hands  3  or  4  times  daily  for  3  or  4  days  made  decided  im- 
provements, and  finally  cured  them. 

CANCER— SUCCESSFUL  REMEDIES.— Persons  suffering  with 
cancers  may  expect  to  find  the  following  beneficial: 

1.  Take  a  qt.  bowl  and  fill  half  to  two- thirds  full  of  green  sheep  sorrel, 
then  fill  with  water;  let  it  stand  one  hour,  then  mash  to  get  the  strength;  to  be 
drank  daily.    Use  dry  sorrel  same  as  green,  only  steep  in  hot  water. 

For  the  tJore. — Use  a  poultice,  made  by  soaking  the  sorrel  in  warm  water 
till  soft:  change  often. 

Ih  Make  the  Salve. — Take  a  porcelain  kettle  holding  a  gallon;  fill  two- 
thirds  fall  of  tlie  sorrel;  then  fill  with  water,  and  boil  down  to  a  strong  ooze; 
take  out  the  sorrel  (pressing  or  straining,  if  necessary),  and  put  in  freshly  mado 
unsalted  butter  or  lard;  then  let  it  simmer  over  a  slow  fire — do  not  burn  it— and 
put  in  a  lump  of  rosin  the  size  of  a  hen's  egg;  when  the  water  is  simmered  out, 
■drain  out  the  salve.  Salve  prepared  in  this  way,  will  cure  scrofula  as  well  as 
ic&ncers.    I  know  whereof  I  affirm,  aa  I  have  seen  it  tried  successfully.    It  takes 

3  83 


84 


DR.  CHASES'  RECIPES. 


perscvoranco,  however,  as  it  is  in  tlie  l)lood;  better  that,  than  to  be  eaten  up  with 
cither  cancer  or  scrofula. 

2.  Toko  equal  parts  of  sweet  fern  and  the  bark  ofiP  the  north  side  of  a 
black  ash  tree;  burn  both  to  ashes;  leach  and  boil  down  thick;  put  a  piece  of 
nhoct-lead  upon  the  cancer,  with  a  hole  in  it  as  largo  as  the  cancer,  wet  lint  in 
the  mixture;  put  on  and  place  another  piece  of  sheet-lead  over  tliat.  Let  it 
remain  till  it  ceases  to  pain,  when  the  cancer  will  bo  dead;  then  make  a  plas- 
ter of  the  white  of  an  egg  and  white  pine  pitch;  put  on  and  cover  with  a 
warm  Indian  meal  poultice;  keep  on  till  it  comes  out.  In  the  case  of  the 
man  from  whom  this  receipt  was  obtained,  the  cancer  came  out  in  nine  days. 
The  poultice  must  bo  renewed  when  cold. 

Jiernarks.— The  idea  of  the  piece  of  sheet-lead,  with  a  hole  in  it  the  size  of 
cancer,  is  to  protect  the  sound  Hesh  or  skin  from  contact  with  the  cancer  salve. 
The  sorrel  water,  as  in  No.  1,  or  some  other  good  alterative,  should  be  taken 
a  reasonable  length  of  time,  in  the  treatment  of  any  cancer,  for  the  purpose  of 
purifying  the  blood. 

3.  Cancer  — A  New  Remedy  which  Carbonizes  the  Cancer- 
ous Tumor  with  but  Little  or  No  Fain,  and  Not  Poioonous.— 
DinECTioNS — Apply  to  the  surface  of  the  sore  tlie  chloride  of  chromium  (a  new 
salt  of  this  rare  metal),  incorporated  into  stramonium  ointment.  This  prepara- 
tion, in  a  few  hours,  converts  the  tumor  into  perfect  carbon,  and  it  crumbles 
away.  Specimens  of  cancers  thus  carbonized  were  in.spected  by  a  number  of 
physicians  at  a  recent  meeting  held  at  the  N.  Y.  Medical  University,  where  a 
I)iiper  was  read  on  this  new  method  of  treating  cancer,  which  had  the  appear- 
ance of  cliarcoal,  and  were  easily  pulverized. between  the  fingers.  The  remedy 
causes  little  or  no  pain,  and  is  not  poisonous. 

Remarks. — In  small  places  where  this  chloride-chromium  is  not  obtainable, 
call  in  the  assistance  of  a  physician,  and  he  will  know  where  to  get  it;  and  an 
nothing  is  said  as  to  how  much  of  the  chloride  of  chromium  should  be  used,  I 
would  use  1  dr.  to  1  oz.  of  the  stramonium  ointment,  unless  it  was  found  bj 
inquiry,  when  obtaining  it,  to  need  more  or  less  —  watch  results.  Poultic- 
ing, to  remove  the  tumor,  after  it  is  carbonized,  would  be  the  proper  way  to  do, 
then  use  any  of  the  best  healing  salve. 

4.  Cancer—'  ' 'ch's  or  G-erman  Treatment.— I.  Fowler's 
solution,  1  drop,  P  iily,  for  three  days,  then  increase  the  dose  1  drop 
every  three  df>  /lerance  of  the  remedy  follows.  Apply  the  following 
locally,  i.  e.,               e  open  sore: 

//.  Pou.  .0  Sprinkle  Upon  the  Open  Sore. — Arsenlous  acid  and  muriate  of 
morphia,  of  each  1  gr. ;  calomel,  1  dr. ;  powdered  gum  arable.  %  oz. ;  mix.  A*, 
first  sprinkle  only  a  little  pow  der  upon  the  open  sore,  gradually  increasing  the 
quantity  to  1  teaspoonful.  This  overcomes  the  odor,  and  causes  a  hard  eschar, 
or  scab,  to  form,  and  healthy  granulation  takes  place. 

Remarks. — It  will  be  understood  that  Fowler's  solution  contains  arsenic,  aa 
well  as  the  powder,  and  as  injury  might  arise  by  their  use,  unless  the  symptoms 
from  poisoning  by  arsenic  ar       M  understood,  it  would  be  well,  when  it  is 


TREATMENT  OF  DISEASES.  '     U 

used,  to  have  It  done  bj'  or  under  the  care  of  u  pliysician,  so  as  to  prevent  any 
possible  injury;  althoupli,  if  properly  used,  there  is  everything  to  encourage 
the  hoiw  of  great  benefit,  rather  than  injury;  but  it  is  best,  always,  to  be  on  the 
safe  side,  hence  this  caution. 

6.  Canoer,  Reli  if  of  Fain  in.— Dr.  Brandini,  of  Florence,  Italy,  haa 
recently  discovered  that  citric  acid  will  assuage  (relieve)  the  violent  pain  of 
cancer.  He  applies  to  the  part  pledgets  of  lint  soaked  in  a  solution  of  citric 
acid,  4  grs. ;  dis-solved  in  soft  water,  850  grs.  (about  %  oz.),  with  ihe  result  of 
affording  instantaneous  relief  in  the  most  aggravated  cases. 

6.  Canoer,  Chromio  Aoid  Found  Valuable  in.— Prof.  John 
King,  in  his  American  Dispensatory,  more  than  a  dozen  years  ago,  sjjoke  of 
chromic  acid  being  found  advantageous  in  cancers,  malignant  tumors,  ulcers, 

etc. 

Remarks. — The  word  "malignant,"  as  applied  to  tumors,  is  generally 
understood  to  refer  to  those  of  a  cancerous  character,  "tending,"  as  Webster 
l)uts  it,  "to  produce  death,  threatening  a  fatal  issue,"  etc.,  and  this  fact  gives 
me  hopes,  especially,  that  the  chloride  of  chromium.  No.  3,  above,  which  is 
<inly  another  form  of  the  chromium,  will  do  what  is  there  claimed  for  it,  com- 
bined with  the  stramonium  ointment.  The  acid,  however,  is  being  used  more, 
of  late,  than  formerly,  as  the  following  will  show. 

7.  Cancer,  or  Fungous  Growth  in  the  Ear— Removed  Safely 
with  Chromio  Aoid. — Dr.  Tangeman,  Professor  in  the  Medical  College  of 
Ohio,  at  Cincinnati,  in  Parke,  Davis  &  Co. 'a  Therapeutic  Gazette,  reports  the 
case  of  a  young  man  of  18,  with  a  running  ear.  The  meatus,  or  opening  into 
t'^e  ear,  at  the  bottom  vas  full  of  pus,  or  matter;  the  tympanum,  or  drum,  of 
the  ear  wholly  destroyed,  and  the  inner  ear  filled  with  a  fungus,  or  cancerlike 
growth;  the  boy  wholly  deaf  on  that  side,  the  result  of  scarlet  fever.  The  ear 
was  packed  with  powdered  boracic  acid,  which  dissolved  in  24  hours,  and 
■was  repacked  with  the  same,  and  repeated  4  weeks,  but  the  fungus,  or  lacerous 
growth,  had  to  be  removed  by  a  few  applications  of  chromic  acid,  and  the 
opening  enlarged  by  it  so  they  could  get  to  the  bones  of  the  ear,  which  were 
necrosed  (destroyed),  it  being  the  cause  of  the  discharge.     The  case  was  cured. 

Nitrate  of  silver  was  formerly  used  in  such  cases,  but  Dr.  Tangeman 
thinks  its  use  in  ear  cases  is  among  the  past,  and  that  chromic  acid  will  take  its 
place;  but,  from  its  activity,  must  be  used  with  care.  It  should  not  be  put  on 
too  freely  in  any  case,  as  to  endanger,  or  extend  to  other  parts. 

Yet  chromic  acid  will  not  continue,  like  other  acids,  to  eat  on  indefinitely, 
but  as  a  particle  of  it  destroys  a  particle  of  flesh,  or  fungus,  it  is  itself  de- 
stroyed. This  peculiarity  shows  its  great  vahie  over  all  other  caustics  or  destroy- 
ers known.  See  its  value  for  warts,  under  that  head.  Best  to  be  used  under 
the  care  of  a  competent  physician,  or  one  accustomed  to  its  use,  especially  in 
cancers  where  considerable  tissue,  or  fleshy  tumors,  arc  to  be  destroyed. 

8.  M.  Czartoryski.M.  D.,  of  Stockton,  Cal.,  says  in  the  Medical  Brief,  of 

June,  1884,  under  the  head  of  "Cancer — California  Cure": 

"  I  accidentally  discovered  the  secret  process,  by  which  an  old  man,  living 
in  this  vicinity,  has  bad  remarkable  success  in  removing  cancers.     He  lakes 


1»4   .-Cl 


86 


DR.  CUASE'S  RECIPES. 


1 

■  i  ■ 


■wilcl  parsnip  roots  (tlic  wild  parsnip  resembles  our  table  vegetable,  but  the  roots 
are  poisonous),  allowing  them  to  simmer  on  the  stove  until  they  asstimc  the 
tiie  consistency  of  paste;  then  spread  on  chamois  skin,  and  apply  to  the  cancer. 
At  the  beginning  it  will  cause  severe  pain,  and  the  cancer  will  contract  and 
loosen,  until  it  may  easily  be  extracted  with  its  roots.  The  resulting  opening 
can  bo' healed  under  any  liniment  or  unguent  (ointment)." 

The  best  unguent,  he  thinks,  is  balsam  of  Peru. 

Remarks.— The  author  rejoices  in  the  hope  that,  with  one  or  the  other  of 
these  receipts,  all  ''  'oer  sufferers  shall  be  materially  benefited,  if  not  abso- 
lutely cured,  ad  "'nj  m  ny  years  to  their  lives. 

I.  SCIA'xIJ  ^'ilEITMATISM.— Successful  Remedies.— I.  In- 
ternal aiul  AUeraHve.  Fl.  ex.  of  pokeroot,  1  oz. ;  fl.  ex.  of  gels'.^ium,  1  dr.; 
m?x.    Dose. — Taki       drops,  morning  and  evening,  in  a  little  water. 

II.  Fl.  ex.  of  blue  flag,  1  oz.  DosK. — Take  15  drops,  at  noon  and  bed 
time,  in  a  little  Avater. 

III.  Apply  externally,  along  the  back  part  of  the  thigh,  as  a  liniment, 
tiuct.  of  iodine  and  aqua  ammonia,  each  1  oz. ;  mix,  and  rub  on  thoroughly  , 
8  times  dail}'. 

I  cured  a  very  bad  case,  with  this  treatment,  for  a  fat,  fleshy  woman,  in 
about  a  week's  tiuie,  who  could  scarcely  move  when  I  took  the  case  in  hand. 

2.  Sciatica  Cured  with  Electricity.— A  very  Cheap,  Simple 
Battery.— How  to  Make  and  Use.— The  following  case  of  this  disease 
—a  bad  case— was  published  in  the  Physician  and  Surgeon,  of  Aim  Arbor, 
Mich.,  by  Charles  F^rhune.  M.  D.,  of  that  city,  for  Oct.,  1880. 

"An  electric  battery  was  constructed,  consisting  of  a  zinc  and  silver  plate 
about  two  inches  in  diameter,  connected  by  a  coil  of  insulated  copper  wire 
long  enough  to  allow  the  silver  plate  to  rest  on  the  front  portion  of  the  thigh, 
the  zinc  resting  over  the  sciatic  nerve,  on  the  back  part  of  the  thigh. 

"A  thin  slice  of  sponge  was  placed  between  the  plates  and  the  skin,  and 
these  were  kept  wet  with  a  strong  solution  of  salt  in  water.  This  apparatus 
was  retained  in  its  position  by  means  of  adhesive  straps  and  rubber  bandage. 
It  was  necessary  to  change  its  location  every  other  day  on  account  of  the 
irritation  caused  by  the  formation  of  chloride  of  zinc  and  electric  current. 

"  In  a  week's  time  the  patient  was  so  much  better  that  a  battery  was 
placed  on  the  left  leg  also,  and  these  were  kept  on  constantly,  except  when  it 
was  necessary  to  replace  the  zinc  as  it  would  become  corroded.  September  1st 
the  battery  was  taken  off  from  the  right  leg,  as  there  was  no  more  pain  and 
felt  perfectly  natural.  The  battery  is  still  kept  on  the  left  leg,  which  was 
always  the  worst,  simply  on  account  of  a  little  numbness  of  the  toes;  other- 
wise this  leg  also  is  free  from  any  unnatural  .sensation. 

"Whenever  convenient,  I  applied  the  following  preparation  the  whole 
length  of  nerve* 

"Menthol,  12  grs. ;  alcohol,  to  dissolve  the  menthol,  7  minims  (drops); 
oil  of  cloves.  1  oz. ;  mix.  [Menthol  is  one  of  the  newer  remedies,  sometimes 
also  called  Japanese  camphor.  It  is  made  from  a  species  of  mint  growing  in 
Asia,  Japan,  and  I  think  in  China  also.  It  is  in  the  form  of  crystals,  and 
smells  much  lik<i  peppermint.] 

"This  mixture  I  have  known  to  be  of  almost  immediate  benefit  in  neu- 
ralgic affections. 

"Considermg  the  lon^  standing  of  the  disease,  that  it  was  located  in  boih 
legs,  and  the  patient's  habits  (addicted  to  drink),  and  the  great  obatinacy  and 


TREATMENT  OF  DISEASES. 


87 


severity  of  Sciatica  even  under  the  most  favorable  circumstances,  I  feel  it  my 
duty  to  report  a  treatment  so  simple  and  easy  and  which  has  been  of  such 
signal  service." 

Bemarks. — Having  inquired  into  this  case,  and  being  well  satisfied  of  the 
value  of  this  treatment;  also  well  acquainted  with  Dr.  Ferhune,  and  as  he 
speaks  so  favorably  of  the  mixture,  or  liniment,  for  neuralgia,  it  would  be 
well  to  try  it  for  that  purpose  as  well  as  in  sciatica. 

When  Menthol  is  not  kept  by  druggists,  use  one  of  the  liniments  given 
below. 

Dr.  Chase's  Golden  Oil  (see  recipe  below),  or  strong  Camphor  Liniment, 
or  some  otlier  — as  preferred.  The  Golden  Oil,  however,  made  with  capsicum, 
is  very  strong,  and  causes  a  glow  of  heat  wherever  it  is  freely  applied. 

3.  The  Author  has  several  times  cured  Sciatica  by  the  use  of  the  simple 
Paradic  current  of  the  common  Faradic  "Family  Battery,"  applying  the 
positive  pole  along  the  sciatic  nerve  in  the  back  part  of  the  thigh,  the  negative 
pole  at  the  feet,  by  means  of  a  foot  plate,  with  very  great  satisfaction.  Never 
use  the  current  so  strong  as  to  cause  additional  pain,  but  simply  to  relieve  it. 
Five  to  ten  minutes  to  each  limb,  once  or  twice  daily. 

4.  External  Remedy,  or  Liniment  for  Sciatica,  Lumbago, 
Stiff  Joints,  Contracted  Cords,  Bheumatism,  Etc.— Very  Suo- 
cessfal.— For  External  Use  Only.— Fl.  ex.  of  aconite  root  (never  of 
the  leaf ,  for  these  purposes),  12  oz;  oil  of  hemlock,  3  oz. ;  sulphate  of  zinc, 
1  oz. ;  strongest  alcohol,  1  qt. ;  soft  or  distilled  water,  1  qt.  Diuections.— 
Take  at  least  a  3  qt.  bottle  atid  put  in  the  alcohol,  oil  of  hemlock,  and  extract 
of  aconite  root  together;  dissolve  the  sulphate  of  zinc  in  a  little  water  and  add 
lastly  the  water  also,  shake,  always,  before  pouring  out  into  a  smaller  bottle  for 
use,  and  always  shake  before  pouring  out  upon  the  parts,  or  into  the  hand  for 
application.  I  have  given  it  in  these  large  quantities,  because  it  is  to  be  applied 
freely,  at  lea3t  twice  daily,  in  any  case,  in  very  painful  cases  three  times  a  day, 
pouring  upon  the  parts  and  rubbing  in  several  times  at  each  application.  Do 
not  get  into  the  eyes,  nor  is  it  ever  to  be  taken  internally  in  any  case. 

Bemarks. — This  is  claimed  by  the  person  from  whom  I  obtained  the  recipe 
to  have  cured  stiff  joints,  as  well  as  the  other  diseases  named.  For  stiff  joints 
I  have  had  no  opportunity  of  testing  it,  but  in  sciatica  and  rheumatism  I  have 
found  it  as  valuable  as  he  claimed. 

3.  Rheumatism— Remedy  for  External  Application. —  Cay- 
enne pepper,  2  teas,j>^onfuls,  steepe  In  1  teacup  of  good  vinegar,  and  the  parts 
affected  to  be  bathed  with  it,  is  claimed  to  be  excellent.  After  steeping  (not  to 
boil),  strain  and  bottle  for  use.  It  will  cause  co  siderable  heat  of  the  surface, 
and  would,  even,  if  a  pint  of  vinegar  were  used.  Apply  2  or  3  times  daily, 
and  if  limb  is  very  painful,  wet  cloths  in  the  mixture  and  wrap  around  it,  as 
long  as  it  can  be  borne. 

4.  Rheumatism— Golden  Oil  For.— Linseed  oil  and  spirits  of  tur- 
pentine, of  each  8  ozs.;  tinct.  of  iodine  and  aqua  ammonia,  of  each  4  0Z8.v 
mix,  shake,  and  apply  as  often  and  as  freely  as  needed. 


DB.  CHASE'S  RECIPES. 


5.  Inflammatory  Kheumatism  Remedy.— A  mixture  of  pulver- 
ized saltpeter,  %  oz.;  and  sweet  oil,  %  pt.,  is  a  certain  cure  for  inflammatory 
rheumatism.  This  mixture  must  be  applied  externally,  to  the  part  affected, 
and  as  it  can  do  no  harm  and  costs  so  little,  we  advise  those  aflQicted  with  in- 
flammatory rheumatism  to  try  it. 

6.  Rheumatic  Alterative. — Colchicum  seed,  anise  seed,  black  coUosh 
root,  poke  root,  blue  flag  root,  bitter  root,  gum  guaiac,  prickly  ash  bark  and 
juniper  berries,  of  each  %  oz. ;  mandrake  root,  1  dr. ;  wintergreen  leaves,  spear- 
mint leaves,  of  each  1  oz. ;  iodide  of  potash,  3  drs. ;  good  gin,  1  pt.  Direc- 
tions.— Bruise  or  grind  coarsely  all  except  the  iodide,  and  put  into  the  gin; 
keep  corked,  and  shake  daily  for  10  or  12  days,  strain  and  press  out,  put  in  the 
iodide,  or  if  in  a  hurry,  let  it  stand  3  or  4  days,  then  have  a  druggist  to  perco- 
late it  (straining  it  drop  by  drop  through  a  sponge  pressed  into  the  small  end  of 
a  funnel-shaped  percolator),  adding  sufficient  gin  to  obtain  1  pt  of  the  fluid. 
Gk)od  whiske}-  will  do,  but  it  is  not  so  good,  as  gin  is  more  diuretic;  add  the 
iodide  of  potash  last,  dissolved  in  a  little  of  tlie  liquor.  Dose — For  a  medium 
sized  adult,  1  tea-spoonful  8  or  4  times  daily  in  a  little  syrup,  or  molasses,  with 
a  small  amount  of  water.  While  taking  the  above  use  a  good  liniment  exter- 
nally, and  the  improvement  will  be  more  quickly  realized. 

7.  Rheumatism,  Successful  Alterative  For— The  Crutches 
Thrown  Away  by  the  Use  of  Half  a  Bottle.— Tincts.  of  sarsapa- 
rilla  and  quassia,  of  each  3  ozs. ;  iodide  of  potash,  1  oz.;  quinine,  20  grs.; 
water,  1  pt.  DiUECTroNS— Put  all  into  a  quart  bottle,  and  shake  when  taken. 
Dose— 1  table-spoonful  just  before  each  meal. 

Remarks. — The  person  communicating  this  recipe,  "W.  W.,"  of  Inde- 
pendence, Ohio,  says:  "  I  was  3  months  on  crutches,  before  I  took  half  of  it  I 
threw  the  crutches  away."  It  is  probable  that  this  amount  of  the  iodide  of 
potash  may  be  more  than  some  persons  can  take,  as  there  are  those  who  can 
not  take  it  in  large  doses — this  will  be  known  by  a  stiffness  of  tlie  nose,  throat, 
etc.,  as  though  they  had  taken  a  bad  cold.  In  such  cases  lessen  the  dose  to  a 
teaspoonful,  and  next  time  double  the  amount  of  tinctures,  else  use  half  the 
amount  of  the  iodide. 

8.  Rheumatism,  an  Alterative  Tincture  For.- Tlnct.  of  black 
cohosh,  2  parts;  and  tinct.  of  colchicum,  1  part  (say  the  cohosh  %  oz. ;  colchi- 
cum. }4:  oz.)  Dose— Take  20  to  40  drops  three  times  a  day  in  a  little  syrup. — 
Mrs.  E.  L.  Mills,  of  Romeo,  Mich.,  in  Detroit  Tribune. 

Remarks.— Twenty  drops  for  a  weak  and  feeble  woman  is  plenty;  40  for  a 
robust  man,  or  even  a  tea-spoonful  would  be  safe  for  him  to  take  for  a  dose. 
While  using  this  alterative  internally,  apply  also  any  good  liniment  externally. 

9.  Acute  or  Inflammatory  Rheumatism— A  New  and  Suc- 
cessful Remedy. — After  a  fair  trial  of  the  salicylate  of  soda,  in  acute  . 
rheumatism,  i.  e.,  in  a  rheumatism  with  pain  and  often  swelling  of  joints,  etc., 
from  having  taken  a  cold,  the  profession  and  doctors  have  come  to  a  very 
favorable  opinion  of  its  use  for  rheumatism,  as  well  as  in  tonsilitis  and  sick 
headaches,  which  see. 


TREATMENT  OF  DISEASES. 


89 


Dr.  Clouston,  in  the  June  number  of  the  Practitioner,  thinks  the  action  of 
the  salicylate  of  soda  on  acute  rheumatism  is  most  marked,  as  in  63  per  cent. — 
63  in  100 — the  acute  stage  lasted  only  three  days;  the  pain  being  relieved  in  a 
few  hours,  and  the  remainder  of  the  disease  having  no  serious  symptoms;  he 
thinks,  however,  its  use  should  be  commenced  early  in  the  disease,  if  benefit  to 
any  extent  is  to  be  experienced,  and  in  doses  not  less  than  10  grs.  every  hour, 
until  the  pain  and  severe  symptoms  are  relieved,  then  less  often,  2,  3,  or  4 
hours,  and  finally  less  amount.  Dr.  Clouston's  recipe  is  as  follows:  Salicylic 
acid,  3  drs.;  carbonate  of  soda,  13^  drs. ;  syrup  of  lemon,  1  oz.;  cinnamon 
water  to  make  8  ozs. ;  mix.  Dose — A  table-spoonful  every  two  hours. — Medical 
Digest. 

Remarks. — The  Medical  Summary,  of  New  York,  says:  "  The  salicylate  of 
potash  has  also  been  used  with  success:  Salicylic  acid,  3  drs. ;  bicarbonate  of 
potash,  3  drs. ;  water,  3  ozs. ;  mix.     DosK — A  tea-spoonful  every  8  or  3  hours." 

10.  Conflxmatory  of  the  use  of  salicylic  acid;  and  also  of  the  u.se  of 
flannels,  in  inflammatory  rheumatism,  I  will  add  Dr.  Bell,  of  Canandaigua, 
N.  Y.,  whom  I  met  while  at  Eaton  Rapids,  Mich.,  in  1883,  said,  in  speaking  of 
inflammatory  rheumatism,  that  his  treatment,  which  had  proved  successful, 
■was  to  put  on  flannel  shirts  and  sheets  and  give  salicylic  acid,  120  grs. ;  acetate 
of  potash,  320  grs. ;  simple  elixir,  or  simple  syrup,  and  glycerine,  each  2  ozs. ; 
well  mixed  and  dissolved.  Dose — Take  1  tea  spoonful  every  3  hours  till  relief 
is  manifested,  then  3  or  4  hours  apart.  John  K.  Owen,  M.  D.,  of  Harris\'il)c, 
Ind.,  confirms  the  above  in  the  February  number  of  the  Medical  Brief  of  1883. 
but  adds  IJ^  ozs.  of  sweet  spirits  of  nitre  to  the  mixture,  using  the  same  dose. 

11.  Rheumatism  Internal. — Try  the  following: 

I.  Salicylic  acid,  3  drs. ;  acetate  of  potassa,  3  drs. ;  fl.  ex.  cimicifuga  (black 
cohosh),4  drs.;  wine  of  colchicum  seed,  4  drs.;  elixir  of  ginger,  or  simple 
syrup,  to  make  4  ozs. ;  mix.  Dose — Take  1  tea-spoonful  in  a  swallow  of  water, 
every  3  hours,  until  better,  then  3  times  a  day  till  well. 

II.  External. — Alcohol,  95  per  cent,  (the  best),  3  ozs. ;  gum  camphor, 
2  drs. ;  mix,  and  when  the  gum  is  dissolved  add:  oils  of  origanum  and  cajeput, 
tinct.  of  capsicum  and  tinct.  of  aconite  root,  each  2  d  .d. ;  mix  and  apply  freely 
to  the  affected  parts. — B.  Frank  Humphreys. 

Remarks. — Here  we  have  an  excellent  combination  of  the  latest  and  best 
articles  for  internal  use,  and  one  for  external,  without  going  to  different  parts 
of  the  book  for  them.  Remember,  however,  that  in  inflammatory  rheumatism 
the  flannel  shirts  and  sheets  are  exceedingly  valuable,  and  for  wetting  the 
blankets  Miss  McArthnr's  liniment  next  following  is  cheap  and  good. 

12.  Liniment  for  Inflammatory  Rheumatism.— Miss  Bell  Mo- 
Arthur's  recipe  is  as  follows:  Spirits  of  camphor  and  strong  cider  vinegar, 
each  ^  pt. ;   muriate  of  ammonia,  ^  oz. ;  soft  water,  1  pt. ;  mix. 

The  gentleman,  of  whom  Miss  McArthur  got  the  above  receipt,  said  he  \iad 
known  it  to  cure  one  of  the  worst  cases  of  inflammatory  rheumatism  he  hart 
ever  seen,  in  a  few  days,  the  patient  being  wrapped  in  sheets  kept  wet  with  lini- 
ment   (The  expense  of  this  liniment  is  so  trifling,  it  can  be  used  freely.)    Miss 


46 


DR.  CHASE'S  RECIPE8. 


If c Arthur's  experience  with  it  came  in  tliis  way:  she  burnt  her  hand  by  acci- 
dentally putting  it  in  a  pail  of  boiling  sugar,  and  it  became  very  painful.  She 
thought  of  this  liniment,  and  as  soon  as  it  was  applied  the  pain  ceased.  She 
tried  it  in  many  ways,  and  found  it  equally  successful.  It  it  is  said  to  be  a  per- 
fect preventive  of  sore  breasts.  Apply  warm.  Avoid  using  too  near  a  flame. 
Remarks.— This  is  undoubtedly  an  excellent  liniment,  especially  where 
persons  have  to  be  wrapped  in  sheets  wet  with  it,  as  it  is  inexpensive  and  will 
not  cause  smarting  like  the  stronger  alcohol  liniments. 

1.  LINIMENT— Mrs.  Chase's— For  Ladies.— Best  alcohol,  1  qt.; 
camphor  gum,  chloroform,  laudanum,  sulphuric  ether,  tinctures  of  myrrh  and 
capsicum,  and  oil  of  red  cedar,  each  1  oz. ;  oil  of  peppermint,  clovea,  cajeput, 
and  wormwood,  each  }4^  oz. ;  mix,  and  keep  corked  for  use. 

Remarks. — Mrs.  Chase,  daring  the  latter  years  of  her  life,  had  occasion  to 
use  a  liniment  for  rheumatism  of  the  shoulder,  and  not  liking  the  burning  heat 
«pon  the  surface,  as  experienced  when  using  the  stronger  liniments  containing 
capsicum,  nor  liking  the  oiliness  of  those  known  as  "volatile,"  made  with 
sweet  oil,  hartshorn,  etc.,  asked  me  to  get  up  something  for  her  especially, 
avoiding  both  of  these  objections.  This  liniment  is  the  result,  and  a  very  satis- 
factory one  it  proved,  not  only  to  her,  but  her  sister  who  was  visiting  us,  and 
who  was  afflicted  in  a  similar  manner.  It  has  also  given  very  great  satisfaction 
in  hundreds  of  cases  since  its  origination.  It  has  been  used  for  all  purposes  for 
.  which  liniments  are  applicable,  and  found  very  useful.  It  is  applied  night  and 
morning  for  cold  feet  and  limbs.  For  the  severer  cases  of  rheumatism  in  men, 
liniment  for  stock,  etc.,  see  next  receipt. 

2.    Dr.  Chase's  Golden  Oil,  or  Strong  Camphor  Liniment.— 

I.  Gum  camphor,  2  ozs. ;  oil  of  origanum,  hemlock,  sas.safras,  and  tincture  of 
cayenne,  each  1  oz. ;  oil  of  cajeput,  spirits  of  turpentine,  chloroform,  and  sul- 
phuric ether,  each  i^  oz.;  best  alcohol,  1  pt.;  mix,  and  keep  corked  —  as  all 
liniments  should  be  when  not  being  used. 

Remarks. — This  I  consider  the  best  liniment  for  general  purposes  ever 
made,  and  it  is  a  very  strong  one.  This,  witli  No.  1  (Mrs.  Chase's)  for  the 
use  of  ladies  to  avoid  the  warmth  or  burning  sensation  of  the  skin  as  men- 
tioned, I  honestly  think  would  fill  the  bill  in  all  cases  where  liniments  are 
needed.  Still,  I  shall  give  ^  few  others  for  special  purposes,  and  some  because 
cheaper  than  these;  and  I  will  further  say,  this  liniment  (the  main  features  of 
it)  I  took  from  Dr.  King's  A^n.  Dinpensatwy,  which  I  will  give,  as  it  is  male 
with  the  capsicum  itself  in  place  of  the  tincture.  I  have  found  that  for  9-ei:eral 
purposes,  on  the  flesh  of  persons,  this  is  the  best  plan.  I  have  also  at.'.'rfi  the 
chloroform  and  ether,  which  materially  help  toalbiypain  externally  a.  -v!!*  fia 
internally.  These  changes  make  it  the  best  thing  I  know  of  as  a  "  pain-killer" 
for  internal  as  well  as  external  use. 

Dose— The  dose  may  be  from  15  drops  to  a  tea-spoonful,  according  to  the 
severity  of  the  case,  in  sugar  or  in  a  little  sweetened  water  or  milk :  to  be 
repeated  in  15  to  30  minutes,  also  according  to  the  severity  of  pain,  griping  of 
bowels,  etc. 

■*^"i'iiH->fAi,Ly--For  rheumatism,  severe  pains,  etc.,  it  should  be  poured 


TREATMENT  OF  DISEASES. 


41 


«pon  the  spot,  or  into  the  hand  and  applied,  mbblng  in  well  3  or  4  times  at  each 
application;  and,  if  the  place  allows  it,  hol'^  ''  "  '^and  upon  it  till  the  heat  and 
smarting  subsides.  Do  this  night  and  morning,  and,  if  a  severe  case,  at  noon 
also.  For  exceedingly  severe  cases  of  painful  rheumatism  in  men  and  for  stock, 
make  it  as  Dr.  King  did,  by  using  the  capsicum  powder  as  follows: 

II,  Best  alcohol,  1  qt. ;  camphor  gum,  4  ozs. ;  oil  of  origanum  and  hem- 
lock, each  3  ozs.;  oils  of  sassafras  and  cajeput,  each  ^  oz.;  capsicum  ia 
powder,  1  oz. ;  spirits  of  turpentine,  3^  oz. ;  mix,  and  let  stand,  shaking  daily 
for  two  weeks,  when  it  is  ready  for  use.  Keep  it  in  the  stable  always,  and 
apply  for  all  bruises,  swellings,  lameness,  etc.  I  have  called  this  Dr.  Chase's 
Golden  Oil,  to  distinguish  it  from  one  or  two  other  golden  oils,  which  are  not 
so  strong,  and  consequently  much  cheaper.  '  '  - 

3.  Liniment — Dr.  A.  B.  Mason's— For  Mnn  or  Beast.— Best 

alcohol  and  sweet  oil,  of  each  2  ozs.;  aqua  ammonia,  spirits  of  turpentine,  oils 
of  origanum,  spike  and  gum  camphor,  each  1  oz. ;  mix  and  keep  corked  for  use. 
Remarkn. — Dr.  Mason  is  a  cousin  of  mine,  and  hasnised  this  liniment  for 
20  years,  and  knows  its  value  for  veterinary  and  general  purposes. 

4.  Liniment— Robinson's— For  Sick  Headache,  Bheumatism, 
Colic,  etc. — Take  a  2  quart  bottle  and  put  into  it  oil  of  origanum,  2  ozs. ; 
chloroform  and  sulphuric  ether,  each  1  oz. ;  oils  of  sassafras,  hemlock,  winter- 
green,  anise,  spirits  of  turpentine,  and  aqua  ammonia,  each  J^  oz. ;  then  add 
best  alcohol,  1  qt.     Keep  well  corked. 

Remarks. — Mr.  L.  S.  Robinson,  of  Jackson,  Mich.,  formerly  of  "Western 
New  York,  where,  for  many  years,  he  made  and  sold  this  liniment,  and  vari- 
ous other  medicines,  cured  several  cases  of  sick  headache  with  it,  in  Ann  Arbor, 
Mich.  He  assured  me  that  the  person  from  whom  he  obtained  the  recipe 
offered  to  pay  $50  for  any  case  of  rheumatism  which  he  could  not  cure  with  it 
in  48  hours.  It  is  also  valuable  for  sore  throat,  to  take  a  little  on  sugar,  and 
apply  freely  upon  the  throat  and  holding  the  hand  upon  it  while  still  wet  with 
the  liniment,  till  the  heat  and  smarting  subsides,  or  else  wetting  flannel  in  it, 
and  laying  upon  the  throat  til'  quite  red,  and  this  mode  of  application  should 
be  adapted  wherever  necessaij  to  use  it.  It  is  good  for  pains  and  aches  of 
every  description.  Dose — From  15  drops  to  a  teaspoonful,  with  sugar,  accord- 
ing to  age  and  the  severity  of  the  colic,  or  other  pain.  It  has  a  pleasant  flavor, 
is  clear  and  does  not  soil  the  clothing.  But  bear  this  in  mind,  that  to  be  suc- 
cessful with  any  liniment,  it  must  be  used  or  taken  freely  to  get  quick  returns. 
In  nervous  headaches  it  must  be  applied  to  the  back  of  the  head  and  neck,  as 
well  as  to  the  fore  part,  where  the  pain  is  located;  sQuff  the  fumes  from  the 
bottle  also  freely.  A  few  drops  put  upon  a  pin  scratch,  small  pimple,  or  slight 
burn  frequently,  will  do  very  well.     He  recommended  its  use  3  to  5  times  daily. 

5.  Liniment,  Nerve  and  Bone,  Very  Strong.— Oil  of  spike,  6 
ozs.;  spirits  of  camphor,  hartshorn,  tincts,  of  anise  and  capsicum,  oil  of  cedar 
and  origanum,  of  each  2  ozs.;  best  alcohol,  8  ozs.;  mix.  Directions — Shake 
well  while  using.  Bathe  the  parts  affected  2  or  3  times  daily,  and  rub  briskly 
vrith  the  hand  3  to  5  minutes  at  each  application. 


42 


DR.  CHASE'S  RECIPES. 


Remarks. — This  recipe  was  ol)tained  from  Mr.  Colman.  It  is  recommended 
for  deep  diflaculties,  strains,  sprains,  sweeney,  etc.,  as  it  is  strong  and  pene- 
trating. '-     ■•■■■'''■    '■'■■''-  •••'  '  ,      V'    "■ 

e.  Liniment,  Mustang. — Crude  petroleum,  or  Seneca  oil  (so  called 
because  first  gathered  and  sold  by  the  Seneca  Indians),  1  pt, ;  olive  oil,  or  lard 
oil  and  spirits  of  hartshorn,  each  4  ozs. ;  oil  of  origanum,  2  ozs.  DiRECTiONa 
—Mix  the  olive  oil  with  the  hartshorn,  then  add  the  others.  v 

7.  Oriental  Balm,  or  Golden  Oil  Liniment.— Linseed  oil  (raw, 
not  boiled),  1  gal. ;  gum  camphor,  4  ozs. ;  oils  of  thy.  e  and  cajeput,  each  1  oz. ; 
oils  of  wintergreen  and  anise,  each  )^  oz.  Dose  and  Directions— For  an 
adult  1  tea-spoonful  in  2  or  3  times  as  much  water,  and  repeat  as  often  as. 
required.  Use  externally  3  or  4  times  daily;  put  on  frequently  and  as  soon  as 
possible  after  bee-stings. 

Remarks. — This  has  been  sold  largely  in  South  Western  Michigan  and 
Northern  Indiana,  and  is  liked  very  much. 

8.  Another  Golden  Oil  Liniment. — Linseed  oil  (raw),  1  gal. ;  cam 
phor  gum,  4  ozs.;  oils  of  sassafras,  hemlock,  origanum,  and  cedar,  each  2  ozs. 
Directions,  Dose,  etc. — Mix  all  except  the  linseed  oil,  and  when  the  guna. 
camphor  is  dissolved,  put  in  the  liaseed  oil,  shake  well  and  bottle;  if  to  be  put 
up  in  small  bottles,  keep  it  well  shaken  while  filling.  It  will  be  seen  that  this 
is  the  strongest  liniment,  as  it  contains  more  of  the  essential  oils,  still  it  may  be 
taken  in  3^  to  1  tea-spoonful  doses,  with  perfect  safety.  It  has  been  extensively 
sold  in  the  neighborhood  of  Marshall  and  Battle  Creek,  Mich. ,  sometimes  there 
called  "  Oil  of  Gladness.'    It  will  be  found  good,  for  a  cheap  liniment. 

9.  Bheumatic  Liniment,  and  for  Fain  in  the  Stomach,  etc. 
— Donohue's. — Oils  of  origanum,  sassafras,  cloves,  and  gum  camphor,  each 
1^  oz. ;  chloroform,  J4'  oz.  Directions — Put  all  into  a  3  oz.  vial,  and  fill  with 
alcohol;  rub  on  the  painful  parts  freely;  take,  for  pain  in  the  stomach,  5  to  20 
drops  on  sugar,  repeating  in  15  to  30  minutes,  if  needed.  This  gentleman  is  an 
old  friend  of  mine,  living  in  Coshocton,  O.,  where,  he  tells  me,  he  has  cured, 
or  materially  benefited  50  or  60  cases  of  common  rheumatism.  He  thinks  tliere 
is  nothing  equal  to  it. 

10.  Liniments,  Patent  or  Proprietary— Perry  Davis'  Pain- 
Killer. —  Some  analysis  recently  made  in  the  East,  and  published  in  the 
Druggists'  Ctrcuiar,  gives  the  following  as  tlie  articles  composing  the  medicines 
named:  Spirits  of  camphor,  2  ozs.;  tinct.  of  capsicum,  1  oz.;  gum  myrrh,  J^ 
oz.;  gum  guaiac,  %  oz.;  alcohol,  3  ozs. 

11.  B.  E.  B.  (Radway's  Ready  Relief).— Soap  liniment,  IJ^  ozs  ;  tinct. 
of  capsicum  %  oz. ;  water  of  ammonia,  %  oz.;  alcohol,  }^  oz.  This  for  a  50c. 
bottle. 

12.  Hamlin's  Wizard  Oil. —  Spirits  of  camphor,  J^oz.;  aqua  am 
monia,  \^  oz. ;  oil  of  sassafraa,  ^  oz.;  oil  of  cloves,  1  dr.;  chloroform,  2drs.; 
spirits  of  turpentine,  8  drs.;  dilute  alcohol,  3  drs. 

13.  Giles*  Liniment  of  Iodide  of  Ammonia.  —  Iodine,  15  grs,; 


TREATMENT  OF  DISEASES. 


48 


camphor  gum,  J^  oz. ;  oils  of  lavender  and  rosemary,  each  1  dr. ;  alcohol,  %  pt.  t 
strong  aqua  ammonia,  I  oz. 

Remarks. — Any  of  these  liniments,  which  have  no  directions  accompanying 
ihem,  would  be  used  the  same  as  the  general  run  of  liniments. 

14.  Cure-Ail  Liniment.— Gum  camphor,  gum  myrrh,  opium,  pulver- 
ized cayenne,  and  oil  of  sassafras,  each  1  oz. ;  oils  of  hemlock,  red  cedar,  worm- 
wood, spirits  of  turpentine,  and  hartshorn,  each  %  oz. ;  best  alcohol,  1  qt. 
Directions — Cut  the  opium  finely;  mix,  and  iiliake  daily  for  a  week  or  10 
days;  then  strain  or  filter. 

Remarks. — It  will  be  found  a  valuable  liniment  for  all  puri)oses  for  which 
liniments  are  used. 

15.  Lightning  Liniment.— Chloroform  and  ether,  each  1  oz.;  lauda« 
num,  2  oz. ;  spirits  of  turpentine,  4  ozs. ;  mix. 

Remarks. — Mr.  Johnson,  of  Grand  Rapi(]s,  Mich.,  says:  "  Bathe  legs,  back, 
or  any  part  of  the  body  with  it,  and  it  will  give  immediate  relief.  Good  for 
nervous  affections,  rheumatism,  etc. 

16.  Opodeldoc  Liniment.  —  Alcohol,  J^pt.;  camphor  gum,  ^oz.; 
almond  or  other  good  soap,  and  oil  of  cajeput,  each  1  oz.  Directions — Shavo 
the  soap  finely,  and  put  it  with  the  camphor  gum  into  the  alcohol  and  dissolve 
by  gentle  heat;  when  cool,  add  the  cajeput  oil,  shake  thoroughly  before  it  sets, 
and  pour  into  large-mouthed  bottles,  to  allow  the  finger  to  reach  it  for  applica- 
tion, else  it  has  to  be  warmed,  to  pour  into  the  hand  for  application. 

Remarks — Some  people  prefer  the  Opodeldoc  Liniment  to  others,  especi- 
ally for  paralysis,  enlarged  joints,  indolent  tumors,  rheumatism,  lumbago,  chil- 
blains, etc.,  for  which  this  is  recommended,  both  to  arouse  the  absorbents  and 
to  stimulate  the  nerves  to  action,  by  which  a  cure  is  effected  when  accomplished 
at  all. 

17.  Liniment— White's  Nerve  and  Bone. --Gum  camphor,  oils 
of  sassafras,  cedar,  and  origanum,  each  2  ozs.;  oil  of  cajeput,  1  oz.;  aqua 
ammonia;  1  oz.;  oil  of  tar,  2  drs.:  sulphuric  ether,  4  ozs.;  best  alcohol,  3  qts.; 
solution  of  analine  (red),  10  or  15  drops — to  improve  the  color;  mix,  and  keep 
closely  corked. 

Remarks. — Mr.  White  is  a  druggist  in  Eaton  Rapids,  Mich.,  from  whom  I 
obtained  this  receipt.  He  kept  this  liniment  on  sale  for  a  number  of  years. 
This  is  the  liniment  I  refer  to  under  the  head  of  "Carbuncles."  He  speaks  of 
it  as  a  mild  linimenl.  and  the  boys  using  it  on  their  hands  while  playing  ball,  to 
prevent  blistering,  called  it  "  Base  Ball  Liniment." 

18.  Chloroform  Liniment,  Especially  for  Strains,  Sprains, 
etc. — Chloroform,  1  fluid  oz. ;  camphor  gum,  5^  oz. ;  shake  together  till  dis- 
solved, then  add  olive  oil,  1  oz. ;  tinct.  cantharides,  1  dr. ;  keep  well  corked,  as 
chloroform  is  very  evaporative. 

Remarks. — A  nephew  of  mine,  from  whom  I  received  this  recipe,  found 
more  benefit  from  it  on  a  strained  knee,  with  which  he  suffered  for  two  years, 
than  any  other  liniment.  Let  it  be  used  freely,  when  used  at  all,  and  it  must 
4.0  good  from  the  known  nature  of  the  ingredients. 


44 


DR.  CHASE'S  ItECIPES. 


19.  "  The  Best  Liniment,"  for  Strains,  Sruises,  Pains,  Colio, 
Headache,  Backache,  and  All  Other  Aches— Externally.— A. 
Parsons,  M.  D.,  of  Scottvillc,  Ark.,  sends  the  following  under  the  above  title, 
to  Medical  Brief,  pa^^o  508,  of  1882.  Chloroform,  alcohol,  aqua  ammonia, 
spirits  of  camphor  and  tinct.  of  aconite  root,  each  2  ozs. ;  spirits  of  nitric 
ether,  6  ozs. ;  mix,  keep  corked.  This  is  Thompson's  chloroform  liniment,  im- 
proved, and  is  the  best  stimulating  liniment  that  I  ever  met  with.  Any  kind  of 
ordinary  colic  may  be  relieved  by  saturating  the  bowels  with  it.  Its  applica- 
tion is  very  beneficial  in  all  the  above  aches,  and  in  nearly  all  cases  removes 
them  permanently. 

Remarks. — I  need  only  say  from  the  nature  of  the  articles  composing  it 
that  it  will  prove  an  excellent  liniment  for  external  use;  but  do  not  take  it  in- 
ternally, on  account  of  the  aconite  it  contains. 

Winter  Itch— Certain  Remedy.— B.  I.  A.  Cull,  M.  D,,  of  Gamilla, 
Ga.,  page  330  of  Medical  Brief  ior  1880,  underjthe hea' '  of  "Eureka"  (a  Greek 
word,  signifying  I  have  found  it),  says:  "After  a  fair  trial,  in  several  cases,  to 
act  as  a  specific  (certain  cure),  in  that  disease.  Blood  root,  pulverized  and 
steeped  in  strong  apple  vinegar,  to  make  as  strong  as  can  be  made,  applied  3  or 
4  tiaios  a  day,  cures  the  disease." 

1 .  BBONCHOCELE— Goitre,  or  Swelled  If  ock,  to  Cure  With- 
out Coloring  the  Skin  or  Clothing.— Compound  tinct.  of  iodine,  4  ozs, ; 
pure  liquid  carbolic  acid,  J^  dr. ;  glycerine,  %  oz. ;  mix.  Dikections — Have 
these  articles  put  into  a  quinine  bottle,  having  a  good  cork;  put  a  small  stick 
into  the  cork,  suitable  to  tie  a  cloth  swab  upon  it,  with  which  to  apply  once  or 
twice  daily,  as  can  be  borne. 

Remarks. — The  carbolic  acid  prevents  the  iodine  from  coloring  (aqua  am- 
monia does  the  same  thing),  glycerine  prevents  speedy  evaporation,  and  also 
keeps  the  skin  soft  and  smooth.  Constitutional,  or  alterative  treatment,  should 
also  be  made  use  of  in  connection  with  this  local  application.  Electro-magnet- 
ism has  also  been  found  of  great  value,  by  hastening  tiie  reduction  of  the 
tumor.     Dr.  King,  of  Cincinnati,  O.,  makes  use  of  the  following  alterative  pill. 

2.  Bronchocple,  or  Swelled  Week,  Alterative  Pill  for— also 
Valuable  in  All  Cases  Needing  an  Alterative.  —  Oleoresin  of  blue 
flag  (irisin)  1  scru. ;  baptisin,  5  grs. ;  citrate  of  iron  and  strychnia,  80  grs. ;  alco- 
holic ex.  of  aletris  farinosa,  80  grs.  Directions — Mix  all  thoroughly  together 
and  dinde  into  80  pills.  Dose — 1  pill  1  hour  after  breakfast,  dinner  and  at 
bed  time. 

Remarks. — If  the  treatment  is  begun  soon  after  the  comtriencement  of  the 
swelling,  a  cure  may  be  expected  quickly,  but  if  of  long  standing  and  some 
hardening  of  the  tumors  already  commenced,  it  will  require  a  perseverance, 
perhaps,  of  several  months,  to  effect  a  cure.  The  above  tincture  will  be  found 
valuable  to  apply  to  any  node,  or  knotty  tumors,  from  bruises  or  otherwise, 
upon  man  or  beast. 

3.  Goitre,BronchoGele,  or  Swelled  Neck— Dr.  Mason's  Ir  *er- 
nal  and  External  Remedy.— I.  Inteknal— Iodide  of  potash,  1  oz  ,  fl. 


TREATMENT  OF  DISEASES. 


45 


ex.  of  sarsapnrilla,  6  oza. ;  fl.  ex.  of  dandelion,  4  oz8. ;  diasolvo  the  iodide  In  a 
tea-cup  of  soft  water,  then  add  to  the  extracts,  in  a  bottle  sufWcieritly  largo,  1 
pint  of  simple  syrup.    Dose— 1  tea-spoonful  ^^  hour  before  each  meal. 

liemarks. — If  in  any  case  this  causes  a  stuffing  up  of  the  nose,  as  is  often 
said  on  taking  cold,  the  dose  must  be  lessened  about  one-half,  or  else  as  much 
more  of  the  extracts  and  syrup  must  be  added — with  some  people  the  iodide  of 
potasli  causes  this  condition.  Occasionally  one  cannot  take  it  at  all ;  the  extracts, 
then,  must  be  taken  without  it,  but  the  cure  will  not  be  as  rapid. 

II.  External — Take  tinct.  of  iodine,  2  ozs. ;  soft  water,  %  oz. ;  sulphite 
of  soda,  sufficient  to  remove  the  color  of  the  iodine  from  the  tincture  before 
adding  the  water,  which  prevents  the  coloring  of  the  skin  or  clothing.  With  a 
small  brush,  or  swab,  paint  this  tincture,  once  daily,  upon^the  swelling,  and  so 
continue  until  cured. 

Remarks. — The  doctor  says:  "This  remedy  needs  no  recommendation,  as 
it  has  been  used  by  quite  a  number,  and  with  good  results.  It  was  sent  to  my 
wife  by  a  Mrs.  P.  M.  Avery,  of  Pennsylvania,  but  the  idea  of  discoloration," 
he  says,  "  I  got  from  the  Boston  Medical  and  Surgical  Journal." 

4.  Goitre  Alteratiro  Syrup,  and  for  All  Purposes  Requir- 
ing an  Alterative. — FI.  3xs.  of  sarsaparilla  and  gentian,  each  1  lb.;  iodide 
of  potash,  %  oz. ;  corrosive  sublimate,  5  grs.  Directions — Rub  the  corrosive 
subUinate  in  a  mortar,  with  a  little  of  one  of  the  fluid  extracts  to  dissolve  it, 
then  mix  all  together.  Shake  occasionally,  a  day  or  so,  to  dissolve,  and  pro- 
perly mix  the  iodide  and  sublimate.  Dose — 1  to  2  tea-spoonfuls,  according  to 
the  age  and  robustness  of  the  adult,  in  a  little  water,  sweetened.  To  be  taken 
4  times  daily,  a  little  before  each  meal  and  at  bed-time. 

Remarks. — This  alterative  has  no  superior  for  any  general  purpose.  Some 
people,  however,  object  to  the  corrosive  sublimate,  because  it  is  a  poison;  but 
in  the  minute  division  of  it  into  so  many  doses,  it  is  a  very  valuable  article,  as 
an  alterative,  notwithstanding  the  objections.  It  can  be  left  out  if  you  wish, 
and  still  have  a  splendid  alterative;  but  it  will  be  better  if  put  in.  Having 
used  it,  and  directed  it  for  others,  I  know  whereof  I  speak. 

1.  DROPSY— Syrup  For.— Butternut  bark,  dwarf  elder  (bark  of  the 
root),  and  endives  (chicory,  also  called  succory;,  each  1  lb. ;  Indian  hemp,  J^ 
lb  ;  black  root  and  dandelion  root,  juniper  .ries,  yellow  dock  and  burdock 
roots,  each  \i  lb. ;  prickly  ash  berries,  2  ozs. ;  loaf  sugar,  2  lbs. ;  pure  whiskey, 
3  pts.  Directions — The  recently  dried  roots  and  barks  are  intended,  and 
should  be  coarsely  ground  by  the  druggist;  place  all  (except  sugar  and  whiskey) 
m  a  four  gallon  jar  and  pour  on  sufficient  boiling  water  to  well  cover  the 
wiiole.  Set  the  jar  on  the  back  part  of  the  stove,  cover  with  a  cloth  and  plate, 
to  keep  in  the  heat,  and  let  it  stand  3  or  4  days,  to  sour;  it  is  not  to  boi'. 
When  a  little  sour  strain  and  simmer  to  one  gallon,  when  the  sugar  is  to  bo 
added,  and  when  cool,  the  spirits;  then  bottle  for  use.  Dose — A  wine  glass  a 
little  before  meals. 

Re.marka.—'YYAB  recipe  was  obtained  from  a  Mr.  Coleman,  who  spoke  very 
highly  of  its  success.    It  is  diuretic,  ionic  and  alterative,  besides  its  action  upon 


46 


DR.  CHASE'S  BECIPES. 


the  Hvor  by  the  black  root  (this  Is  the  leptandra  virginica,  from  which  the  lep- 
tandrin  Js  made),  altlioiigh  it  is  not  specially  cathartic  in  its  action,  and  must  be 
found  valuable.  An  ounce  of  essence  of  wintergreen  would  make  it  very 
pleasant  to  the  taste. 

2.  Propsy  and  Anti-fat  Medicine.— M.  Milton,  M.  D.,  of  DuBois, 
Penn,,  in  a  report  through  the  Brief,  page  439,  1883,  says: 

"lie  cured  a  lady  patient,  having  a  dropsical  tendency,  of  that  difHculty, 
also  reducing  her  weight  from  247  to  198  lbs.  in  15  days,  by  the  following  treat- 
ment: He  obtained  the  juice  of  poke-berries,  and  evaporated  it  by  means  of 
sand-bath  to  the  consistency  of  pill-maas,  forming  '.^Lo  4-gr.  pills,  with  a  little 
powdered  licorice-root." 

Dose — Two  pills  lialf  hour  after  each  meal.  la  connection  with  these 
pills  he  gave  %  gr.  of  elaterium  in  solution  at  night.  (If  its  action  on  the 
bowels  should  be  so  severe  as  to  cause  distress,  skip  a  night  or  two.)  By  the 
continued  use  of  these  pills  alone,  for  a  few  weels,  her  flesh  was  reduced  to  175 
pounds,  and  she  remained  well  up  to  the  time  of  fL'is  report,  8  years  after.  See 
also  "  Fat  People — Food  to  Reduce  their  Fleshiness." 

1.  COLIC,  OR  OTHER  INTERNAL  PAIN— German  Rem- 
edy or  Liniment  for. — Alcohol,  1  qt. ;  oil  of  sassafras  and  hartshorn,  each 
2  ozs. ;  spirits  of  camphor  and  laudanum,  each  1  oz. ;  spirits  of  turpentine,  J^ 
oz. ;  tinct.  of  kino,  %  oz. ;  mix.  Dose — For  colic,  or  any  severe  internal  pain, 
from  1^  to  1  tea-spoonful  may  be  taken  for  a  dose;  to  be  repeated  in  3^  to  1  hr., 
according  to  the  severity  of  the  case. 

Remarks.— This  recipe  wu.^  sent  me  by  Mr.  Frank  Spurlock  (a  German),  of 
Sedan,  Kan.  It  certainly  makes  a  good  liniment  for  general  use,  and  I  give 
it  a  place,  to  meet  the  desire  of  my  Qerman  readers;  for  they,  like  Americans, 
think  their  own  prescriptions  are  the  best. 

2.  Colic— Cure  by  Qtiinine.— Dr.  N.  R.  Derby,  of  Bergen  Point, 
N.  J.,  says,  in  the  Medical  Recorder,  that  by  accident  he  discovered  that  a  dose 
of  8  or  10  grs.  of  sulphate  of  quinine  will  speedily  put  an  end  to  an  attack  of 
colic.  He  had  had  such  attacks  from  childhood,  but  cured  himself  and  several 
others  in  this  way.  This  dose  is  for  an  adult.  I  should  try  it  if  I  had  occa- 
sion to  do  so, 

I.  CONSTIPATION  OR  COSTIVENESS  —  Valuable  Pills 
for. — I.  Solid  extracts  of  nux  vomica  and  hyoscyamus,  and  pulverized  capsi- 
cum, each  25  grs. ;  podophyllin,  and  ext.  of  belladonna,  each  10  grs. ;  mix 
thoroughly  and  make  into  IOC  pills.  Dose — If  very  constipated  when  you  com- 
mence taking  them,  take  2  each  night  for  1  or  2  nights,  or  until  the  bowels 
become  easy;  then  1  only  at  night  till  cured. 

II.  Constipation  —  Hot  Water  as  a  Cure. — A  cup  of  hot  water,  a  writer 
says,  is  a  grand  tonic  and  stomach  cleanser,  and  a  sure  cure  for  constipation. 
It  should  be  taken  night  and  morning,  just  before  retiring  and  after  rising. 

Remarks. — I  have  seen  hot  water  recommended  for  this  difficulty  before, 
and  think  it  worthy  of  trial.     It  is  also  recommended  for  dyspepsia,  whick 


TREATMENT  OF  DISEASES. 


47 


often  causes  constipation.    For  the  degree  of  heat  and  manner  of  taking,  see 
• '  Hot  Water  for  Dyspepsia. " 

2.  Constipation  or  Costiveness— Newer  Bemedies.— For  a  few 
years  past  the  fl.  ex.  of  cascara  sagrada  has  been  much  extolled,  and  also  found 
quite  patisfactory  in  relieving  the  difficulty,  and  if  properly  combined  with  other 
remedies,  has  cured  very  many  cases,  I  have  been  very  successful  with  the  fol- 
lowing combination: 

I.  Fl.  ex.  cuscara  sagrada,  1  oz. ;  tincta.  nux  vomica  and  belladonna,  each 
2  drs. ;  witli  syrup  of  Tolu,  or  syrup  of  wild  cherry,  2}4  ozs.;  mix.  DosB — A 
tea-spoonful  B  times  a  day  till  the  bowels  become  easy;  then  only  at  bed-time, 
till  cured. 

RemarkB.  —I  have  succeeded  with  this  when  other  things,  by  other  physi- 
cians, have  failed. 

II.  I  see  that  some  physicians  prefer  the  following  prescription  for  consti- 
pation: Fl.  ex.  cascara  sagrada,  fl.  ex.  berberis  aquifolium  and  simple  syrup, 
each  1  oz. ;  tinct.  nux  vomica,  25  drops,  and  tinct.  digitalis,  1  dr.  Dose — A 
tea-spoonful  3  times  daily,  till  the  bowels  become  easy,  then  drop  off  morning, 
then  noon  dose,  and  finally  all,  using  only  occasionally,  for  awhile,  till  a  healthy 
daily  action  is  established.  This  would  be  the  most  valuable  in  female  cases, 
as  the  berberis  is  claimed  to  be  a  "female  regulator,"  uterine  tonic,  etc.  But 
supposing  there  is  no  constipation,  although  the  liver  may  be  inactive  in  the 
secretion  of  bile,  the  stools,  or  passages,  being  light,  or  clay-colored,  Ihen  I 
would  use: 

III.  Fl.  ex.  of  fringe  tree,  1  oz. ;  fl.  ex,  of  berberis,  1  oz. ;  addinf:  also,, 
as  a  stomach  tonic,  fl.  ex.  wahoo,  J^  oz. ;  syrup  of  wild  cherry,  or  Tolu,  1  oz.; 
and  the  tincts.  of  nux  vomica  and  belladonna,  each  2  drs.,  as  in  No.  1,  above. 
Dose  and  management  the  same  as  in  No.  1,  till  the  stools  assume  their  healthy 
color  again. 

3.  Constipation,  More  Becent.  Bemedy.— My  attention  wus  re- 
cently called  to  the  following,  and  having  a  case  of  constipation  on  hand,  and 
in  which  the  liver  did  not  give  the  usual  amoun'u  of  bile,  giving  a  tendency  to 
jaundice,  I  at  once  tried  it  with  the  happiest  results— entire  relief  in  both  diffi- 
culties. The  remedy  was;  Tinct.  nux  vomica,  1  oz.;  podophylliu,  1  gr. ;  the 
podophyllin  to  be  rubbed  in  a  little  of  the  tincture,  to  insure  it  thorough  mix- 
ing. Dose — Take  5  drops  only,  before  each  meal,  till  the  bowels  become  easy, 
then  only  3  drops,  or  even  2,  as  required  to  keep  them  easy,  for  a  few  days; 
after  which  take  occasionally,  if  needed,  by  the  reappearance  of  the  clay -col- 
ored stools. 

Remarks. — The  tincture  of  nux  vomica,  in  the  small  doses  above  given,  isi 
not  only  safe  but  a  very  valuable  medicine,  still  if  left  where  children  can  get 
liold  of  it,  and  drink  the  whole  bottle,  or  considerable  of  it,  it  is  poisonous; 
and  hence  I  give  in  the  next  item  the  treatment  for  such  a  mishap,  as  follows: 

Poisoning  by  Nux  Vomica  or  Strychnine— Bemedy.— Should 
ever  ooisoning  occur  by  the  careless  taking  of  over-doses  of  tincture  of  nux,  or 


48 


mi.  ClIAHE'S  ItKClFEa. 


u 


utrychnlno  (which  la  made  from  It),  twitching  of  the  mu8tl(»<  wHl  Ikj  the  first 
sign,  tlien  convulsions,  no  time  slioulil  be  lost  in  getting  down  oils  of  any  char- 
acter, sweet  oil  is  considered  best,  but  lurd  oil,  or  melted  lard,  in  doses  of  from 
1  cup  to  %  pint  for  an  adult  answers  \rery  well,  and  strong  coffee,  and  then 
producing  vomiting  In  the  quickest  way,  by  mustard,  or  thrusting  the  finger 
down  the  throat  after  the  oils  or  coffee  has  been  given.  A  pint  of  strong  coffee 
saved  a  dog,  after  it  appeared  ho  was  nearly  dead;  four  grains  of  camphor 
gum  has  done  the  same  thing — then  they  are  good  for  persons.  It  Is  better, 
however,  to  put  such  things  out  of  the  reach  of  children.  See,  also,  ' '  Poi> 
sons.  Quick  Emetics,  Antidotes,  etc."  ." 

1.  G-RAVEL  — Remedy.— A  strong  decoction,  made  with  a  handful 
of  smart-weed  in  %  pt.  of  water,  taken  with  a  gill  of  gin,  is  said  to  have  dis- 
charged a  toble-spoonful  of  gravel  at  a  time  In  12  hours  from  the  time  it  was 
taken.    Keep  on  taking  it  daily  as  long  as  any  gravel  is  discharged. 

1.  HEMORRHAGE  OR  BLEEDING  PROM  THE  LUNGS, 
WOMB,  RECTUM,  ETC.  —  Witohhazel  and  Other  Specifics,  or 
Positive  Remedies  for. — Hemorrhage,  or  bleeding  from  the  uterus  (womb) 
after  child-birth,  from  the  lungs  and  from  the  rectum,  in  some  cases  of  piles, 
are  of  such  frequent  occurrence  that  I  deem  It  of  great  importance  to  give  the 
latest  and  most  successful  prescriptions  for  hemorrage  in  these  cases. 

Of  late  the  homeopathists  claim  that  the  valuable  properties  of  the  witch- 
hazel  is  a  discovery  of  theirs,  and  they  make  ado  over  it  In  the  form  of  "  Pond's 
Extract  of  Hamamelis."  If  this  is  used,  give  it  in  doses  of  10  to  15  drops, 
repeated  every  8  or  4  hours. 

Among  eclectics,  for  many  years  past,  the  common  witchhazel  (hamamelis) 
has  been  considered  a  very  valuable  remedy  for  hemorrhages  or  bleeding  from 
the  internal  organs.  Prominent  among  these  are  Professors  John  M.  Scudder 
and  A.  S.  Howe,  of  the  Eclectic  Medical  Institute  of  Cincinnati,  who  consider 
it  a  specific  (positive  cure)  in  all  cases  of  debility  of  the  nervous  system — a  weak 
and  flabby  condition  that  allows  the  blood  to  ooze  through  the  membrane. 

Prof.  Howe  has  used  this  about  80  years,  or  long  before  homeopathy  had 
become  at  all  prominent  in  the  United  States. 

Prof.  John  King,  of  the  same  institute  named  above,  and  also  an  extensive 
medical  writer,  thinks  that  in  hemorrhages  immediately  following  "  delivery  at 
full  term  "  hamamelis  is  not  equal  to  ergot,  but  in  cases  arising  from  debility, 
he  agrees  with  the  remarks  above — that  witchhazel  is  vastly  superior. 

A  decoction  or  tea,  made  from  the  bark  or  from  the  dried  leaves,  will  be  as 
effectual  as  "  Pond's  Extract,"  which  is  kept  by  druggists. 

The  strength  of  a  decoction  will  be  1  oz.  of  dried  bark  or  leaves  to  1  pt.  of 
water.    Dose— A  wine-glassful  8  or  4  times  daily 

2.  Uterine  Hemorrhage  —  Specifics  in.  — C.  J.  Pitzer,  M.  D.,  of 
Detroit,  111.,  a  practitioner  of  over  16  years  experience,  in  a  communication  to 
the  Eclectic  Medical  Journal,  asks  for  practical  items  from  the  experience  of 
other  physicians,  and  in  giving  his  own,  says;  "Cinnamon  and  erigeron 
Me  spceiflcs  (positive  cure)  In  uterine  hemorrhage;    I  know  it  by  actual 


TREATMENT  OF  DISEASES. 


experience.  I  don't  tell  you  anything  new,  but  recall  your  attention  to  the 
fact  and  confirm,  as  far  as  my  evidence  goes,  what  ha«  been  said  of  these 
articles  by  others.  Let  ma  say,  while  speaking  of  these  Invaluable  remedies, 
that  in  uterine  hemorrhage  you  can't  have  too  much  confidence  In  them. 
They  are  just  what  you  want.  Don't  resort  to  ergot.  Give  oil  of  erigeroa, 
10  drop',  every  hour,  and  oftener,  if  needs  be;  and  between  each  doze  give 
15  drops  tinct.  oil  of  cinnamon,  made  by  adding  oil  of  cinnamon,  1  fl.  dr.,  to 
best  alcohol,  05  ^  1  fl.  oz.  I  use  both  remedies  in  every  case,  alternating. 
Don't  know  which  does  the  most  good;  neither  do  I  care  mucli,  so  I  save  my 
patient.  Just  had  a  bad  case  last  week,  caused  by  retained  memb'anes.  The  case 
had  been  managed  by  other  physicians,  and  4  or  5  days  after  the  delivery,  the 
hemorrhage  was  very  excessive  and  threatened  the  life  of  the  patient  in  a  short 
time.  The  d'^^tor  who  sent  for  me  had  used  ergot,  opiur",  lead  and  tannin,  and 
had  resorted  to  the  tampon.  I  suggested  the  above  named  remedies,  and  com- 
menced the  use  of  them  at  once.  The  hemorrhage  ceased  almost  entirely  in  4 
hours,  and  we  had  no  trouble  in  controlling  it  afterwards." 

Remarks. — It  is  facts  like  these  which  have  now  well  established  the  belief 
In  the  specific,  or  positive  action,  of  medicines,  and  I  trust  that  others  may 
have  sufficient  confidence  in  them  to  use  them  when  needed.  This  is  one  of 
the  objects  in  writing  this  book,  that  these  well  established  facts  may  reach  the 
thousands,  or  hundreds  of  thousands,  of  the  people,  rather  than  stop  with  only 
a  few  physicians.     ^ 

8.  Hemorrhage  from  the  Womb,  With  High  Pulse  and 
Fever. — Being  called  to  a  case  where  an  nbortiou  had  been  performed,  in  aa 
early  stage  of  pregnancy  (not  knowing  for  some  time  after,  of  the  cause),  find- 
ing the  wasting,  or  hemorrhage,  considerable,  I  gave: 

I.  Fl.  ex.  of  ergot,  ^  oz. ;  gallic  acid,  40  grs. ;  mixed.  Dose— *^  tea- 
spoonful  every  2  hours,  until  pain  and  contraction  of  the  womb  was  produced, 
then  once  in  4  or  5  hours  only,  until  the  wasting  ceased. 

II.  For  the  High  Pulse — I  gave  tinct.  veratrum  viride,  6  drops,  with  tinct 
aconite,  3  drops,  every  2  hours,  alternating  with  the  first,  giving  the  second  1 
hour  after  the  ergot  mixture  had  been  given,  dropping  each  into  a  tumbler,  so 
as  to  get  tills  number  of  drops,  of  each,  in  a  tea-spoonful  of  water,  when  given. 
For  instance,  36  drops  of  the  veratrum  and  18  drops  of  aconite,  with  6  tea^ 
spoonfuls  of  water,  gave  the  right  dose  each  time. 

Remarks. — Remember,  however,  that  the  veratrum  and  aconite  mixture  is 
only  to  reduce  the  pulse,  which  was  about  120;  when  this  comes  down  to  80, 
then  give  this  only  once  in  4  or  6  hours,  to  keep  the  pulse  at  about  this  grade; 
if  continued  too  long,  it  will  reduce  too  much,  and  also  distress  and  nauseate 
the  stomach,  which  is  not  necessary,  and  should  always  be  avoided  if  possible. 
The  strength  must  be  helped  up  with  2  or  3  grain  doses  of  quinine,  or  "  Dex- 
tro  "  quinine,  in  same  doses  three  times  daily. 

The  urine  in  such  cases  may  need  some  attention,  and  call  for  acetate, 
«r  idtrate,  of  potash  (I  like  the  acetate  best,  some  others  prefer  the  nitrate-niter^ 


so 


DR.  CHASE'S  BECIPEa. 


I 


or  the  sweet  spirits  of  nitre),  to  correct  any  disturbance  of  these  organs,  for 
wliich  purpose.    See  ' '  Diuretics  "  for  directions. 

4  Hemorrhage,  Slight,  of  the  Lungs,  with  Cough— Regu- 
lator or  Allopathic  Treatment  For.— I.  Give  fl.  ex.  of  ergot,  15  dropa 
in  a  little  water,  putting  in  a  little  essence  of  wintergrccn  to  lessen  its  bitter 
taste.  (The  author  would  say,  in  such  a  case,  a  few  drops  of  essence  of  cinna- 
mon, which  will  cover  the  bitter  taste  as  well  as  the  winlergreen,  is  of  itself 
good  for  the  hemorrhage.)    Give  the  above  every  six  hours. 

II.  Between  tliese  doses  also  give  gallic  acid,  4  grs  ,  in  a  little  syrup  of 
lemon.  This  alternation  brings  the  doses  ODiy  three  hours  apart.  A  few  doseft 
•of  each  will  generally  allay  any  slight  hemorrhage.  If  the  cough  is  pretty  per- 
sistant, »'.  e.,  continuous  and  irritating,  give  laudanum,  15  drops,  once  in  4  or  5 
hours,  and  25  drops  at  bed-time,  to  allay  the  cough  and  help  in  procuring  sleep. 
<3ive  also  laxatives,  if  needed,  to  prevent  costiveness. 

Eemarka. — I  know  this  treatment  to  have  proved  eminently  satisfactory 
when  the  hemorrhage  was  not  very  extensive. 

6.  Hemorrhage,  or  Eleeding  From  Slight  Cuts,  etc.— Simple 
Bemedy. — To  stop  the  flow  of  blood  bind  the  cut  with  cobwebs  and  brown 
sugar,  pressed  on  like  lint.  Wheat  flour  and  salt,  in  equal  parts,  bound  on  with 
a  cloth,  for  man  or  beast;  mix  well,  without  wetting,  the  blood  will  wet  them 
«nough. 

Treatment  for  Hemorrhage.— Soon  after  the  above  was  written  we 
had  the  value  of  the  cobweb  treatment  confirmed,  by  the  Toledo  Post,  in  a  case 
of  a  lady  of  that  city,  who  had  a  tooth  drawn;  hemorrhage  from  the  cavity  set 
in  and  continued,  in  spite  of  all  common  remedies,  from  Saturday  noon  until  3 
o'clock  Sunday  morning,  when  the  cobweb  was  procured  and  applied  and  the 
bleeding  stopped  by  this  move,  leaving  her  very  weak. 

7.  Hemorrhage  from  Wounds—Styptic  Colloid,  to  Prevent 
and  Cure.  —  The  following  will  instantly  coagulate  blood,  forming  a  con- 
sistent clot,  under  which  wounds  will  readily  heal:  Collodion,  100  parts  (grs  ); 
carbolic  acid,  iO  parts;  tannic  and  benzoic  acids,  of  each  5  parts;  mix  the 
ingredients  in  the  above  order. 

Remarkn.—li  the  wound  is  so  large  that  a  slight  application  does  not  stop 
the  hemorrhage  or  bleeding,  wet  lint  witli  it  and  bind  on  if  nectias'-y,  ana  leave 
on  until  the  heeling  process  is  accomplished. 

1.  DIPHTHERIA  — Successful  Remedies. —  My  first  remedy, 
although  simple  and  easily  obtained,  is  from  a  paper  presented  to  ttie  t  rench 
Academy  of  Medicine  by  Dr.  Revillout,  who  asserts  from  an  experience  of  18 
years,  that: 

I.  Lemon  juice  is  one  of  the  most  efficacious  medicines  that.can  he  applied 
in  Diphtheria,  and  relates  that  when  he  was  a  dresser  in  the  hospital,  his  own 
life  was  saved  by  thi.i  timely  application.  He  got  a  quantity  of  lemons  and 
gargled  his  throat  wltli  the  juice,  swallowing  a  little  at  a  time  in  order  to  act  on 
the  more  deep-seated  parts. 


TREATMENT  OF  DISEASES. 


61 


It  is  also  recommended  for  any  inflammatory  or  irritable  condition  of  the 
thro^'.t  in  their  commencement. 

II.  Lemon  juice  in  Diphtheria  is  endorsed  by  American  physicians,  as  the 
following  will  show.     Let  it  be  tried  by  all  means. 

Dr.  J.  R.  Page,  of  Baltimore,  in  the  New  York  Medical  Record,  invites  the 
attention  of  the  profession  to  a  topical  use  of  fresh  lemon  juice  as  a  most  efflci* 
ent  means  for  the  removal  of  the  membrane  from  the  throat  tonsils,  etc.,  in 
diphtheria.  In  his  hands  (he  has  heard  several  of  his  profes'  '^1  brethren  say 
the  same)  it  has  proved  by  far  the  best  agent  he  has  yet  tried  for  the  purpose. 
He  applied  the  juice  of  the  lemon,  by  means  of  a  camel's  hair  prob&ng  (a  piece 
■of  cloth  on  a  stick  will  do  as  well),  to  the  affected  parts  every  2  or  3  hours,  and 
in  eighteen  cases  on  which  he  has  used  it  the  effect  has  been  all  he  could  wish. 
A  little  remarkable — one  has  18  years  successful  experience,  the  other  18  cases; 
cither  is  enough. 

2.  Diphtheria  — loe  a  Successful  Hemedy  for.  — The  French 
have  also  been  very  successful  in  the  use  of  ice  as  a  remedy  in  Diphtheria, 
which  was  introduced  into  this  country  by  a  Dr.  Chapman,  reported  through 
the  New  York  Tribune,  by  which  means  it  was  brought  to  the  notice  of  the 
Oneida  community  in  that  slate,  where  the  disease  was  prevailing,  and  was  suc- 
cessful in  60  cases.  They  aroused  the  mind  of  the  patients,  old  enough  to 
understand  the  necessity,  to  the  greatest  possible  resistance  to  the  advance  of 
the  disease.  This  determination  of  resistance  is  valuable  against  the  advance  of 
any  disease.  Directions — The  ice  is  broken  into  small  pieces  and  given  to  the 
patient  every  ten  minutes,  night  and  day. 

3.  Diphtheria,  Cure  For.— A  Mrs.  R.  S.  K.,  of  Toledo,  Ohio.,  gives 
the  following  cure  for  diphtheria  to  the  'Blade  Household:  I.  Syrup  of  squills, 
I  oz.;  gum  camphor,  J^  oz.;  laudanum,  J^  dr. ;  cayenne  pepper,  %  tea-spoonful; 
good  whiskey,  %  pt.  Dikections — Camphor  to  be  dissolved  in  as  small  a 
quantity  of  alcohol  as  possible.  Four  large  onions  are  to  be  cut  in  slices,  put 
into  a  deep  earthen  plate  (that  will  stand  heat),  sprinkle  thickly  with  loaf  sugar, 
cover  with  another  plate,  place  a  heated  flat  iron  on  the  upper  plate,  leaving  it 
set  on  tlie  back  of  the  stove.  Heat  and  pressure  will  extract  all  the  juices 
without  losing  any  of  its  medical  properties.  All  the  juices  thus  extracted  are 
to  be  mixed  with  the  other  ingredients;  when  all  are  mixed  together  and  the 
<'!implior  added,  it  will  curdle;  but  when  it  stands  awhile,  it  will  become  clear. 
Do^e — For  an  adult,  1  tea-spoonful  every  J^  hour;  for  a  child,  %  tea-spoonful 
every  J^  hour;  to  be  diluted  for  a  child,  as  it  is  pretty  strong. 

II.  Apply  also  the  following:  Salt  pork,  J^  lb.;  and  2  large  onions;  chop 
i\\\  together  finely  and  put  some  upon  the  throat.  For  an  infant  place  a  thin 
piece  of  muslin  on  the  poultice  next  tlie  skin;  change  every  15  or  20  minutes. 

Remarks.— A.  poultice  of  mashed  onions  to  the  armpits,  stomach,  soles  of 
the  feet  and  palms  of  the  1'  ;,  in  bad  cases  of  fevers,  hae  worked  wonders. 
Why  not  good  then  for  diphtheria? 

4.  Diphtheria,  Sulphur  Treatment.— Our  attention  was  first  called 
to  tlie  iise  of  sulphur,  in  this  disease,  by  a  report  from  Dr.  Fields,  in  England. 


tm 


DR.  CHASE'S  RECIPES. 


He  found  an  advantage  in  its  use,  in  some  bad  cases  "within  ten  minutes  of  !ta 
commencement.  His  manner  of  using  it  with  those  old  enough,  was  in  the 
form  of  a  gargle,  a  tea-spoonful  of  the  powder,  or  flour  of  sulphur,  in  a  wine 
glass  of  water,  gargling  frequently.  If  the  patient  was  unable  to  gargle,  oi 
too  young,  blow  some  of  the  dry  sulphur  through  a  quill  upon  the  diseased 
parts  of  the  tliroat,  or  burn  some  of  the  sulphur  upon  live  coals  near  the  pa- 
tient, so  that  he  Avill  inhale  the  fumes.  The  patient  should  always  be  kept 
warm  and  the  bowels  open.  In  extreme  cases,  when  Dr.  Field  was  called,  just 
in  the  nick  of  time,  when  the  fungus  was  so  near  filling  the  throat,  as  not  to 
allow  the  gargling,  he  first  blew  the  sulphur  through  the  quill  into  the  throat, 
and  after  the  fungus  had  shrunk  to  allow  of  it,  then  the  frequent  gargling.  He 
never  lost  a  patient  from  diphtheria  under  this  treatment.  He  recommends 
after  gargling  a  couple  of  times,  to  cleanse  the  throat,  to  swallow  some  of  the 
sulphur  water  occasionally,  so  as  to  reach  the  fungus  deeper  in  the  throat,  which 
also  has  a  tendency  to  keep  the  bowels  open,  which  is  recommended  a  very  im- 
portant point  to  accomplish.  This  fungus  is  believed  to  be  a  living  parasite,  of 
plant-like  gi'OAvth,  and  that  sulphur  is  absolutely  destructive  to  them,  as  has 
Ijeen  proved  by  its  use,  by  applying  upon  the  parasites  of  the  grape  vine.  It 
has  been  proved  that  sulphur  kills  every  fungus  or  parasite  on  man,  beast,  or 
plant  One  Dr.  Langautiers  also  found  that  one  tea-spoonful  doses  every  hour, 
of  a  mixture  of  sulphur,  in  4  ozs.  of  water,  taken  every  hour,  is  very  beneficial 
in  the  treatment  of  croup. 

5.  Diphtheria,  Spociflo  for— Also  Scarlet  Fever,  and  Preven- 
tive in  Both.— The  best  physicians  of  New  York  city,  Brooklyn  and  Phila- 
delphia are  equjdly  in  favor  of  the  sulpho-carbolate  of  soda. 

[The  sulpho-carbolate  of  soda  is  composed  of  soda  combined  with  sulphur 
and  carbolic  acid,  either  of  which  alone  is  good  in  diphtheria,  scarlet  fever  and 
any  other  inflammatory  condition  of  the  throat;  and  the  combination  is  more 
decidedly  beneficial  than  either  would  be  alone;  at  least  it  seems  so  to  me  from 
my  knowledge  of  their  properties.] 

Dr.  May,  of  New  York  city,  says  the  sulpho-carbolate  of  soda  is  a  specific 
(positive  cure)  in  diphtheria,  also  in  scarlet  fever,  and  claims  that  this  article  is 
a  preventive  to  the  development,  even  after  exposure,  a?  well  as  a  cure  for  Ijoth 
these  diseases.  The  vrriter  of  this  report  is  very  much  impressed  in  favor  of 
this  article.    He  says: 

"The  use  of  sulpho-carbolate  of  soda  in  diphthen?.  La«<  bccrme  i?  settled 
fact  by  the  best  physicians,  as  above  named,  to  be  the  only  ceiti:""  .'specific  (pos- 
itive cure),  for  that  dreaded  disease  which  has  taken  off  so  many  children  in  the 
United  States  during  the  past  8  years.  He  also  says  it  is  certain  to  destroy  the 
parasitic  fungus  in  ihe  throat  and  glands  in  two  hours. 

"  Ten  grs.  dissolved  in  a  tumbler  half  full  of  cold  water,  and  take  from  J^ 
to  1  tea-spoonful  eveiy  hour,  until  the  parasite  is  destroyed;  tlien  take  1  tea- 
spoonftd  evciy  3  or  3  hours,  according  to  the  circumstances  of  the  case.  There 
Is  no  use  in  physicians  fighting  against  this  remedy,  for  they  will  have  to  ise  it 
if  they  have  success  in  the  treatment  of  scarlet  fever  and  diphtheria.  It  is  a 
specific  in  both  diseases,  as  they  are  both  zymotic  (acting  like  a  ferment, 
spreading  quickly  through  the  system)  in  their  nature,  and  are  produced  by  the 
parasite  m  the  system.  It  will  prevent  both  diseases,  if  given  before  an  attack, 
«8  well  as  a  remedy.    This  remedy  has  been  used  for  scarlet  fever  and  diphtheria 


TBEATME2iT  OF  DISEASES. 


63 


for  >ver  8  years,  and  if  given  before  gangrene  (mortification)  sets  in,  will  work 
wonders  in  every  case.  It  was  discovered  by  an  English  physician,  and  has 
grown  into  favor  as  a  specific  ever  since,  particularly  with  chilaren.  ^ 

"  The  trichina  parasite  of  pork,  as  soon  as  it  enters  the  stomach,  is  absorbed 
by  the  blood,  then  into  the  muscles  of  the  body.  It  is  not  so  with  the  diphtheria 
parasite;  it  is  generated  in  the  stomach,  and  when  it  spreads  up  the  oesophagus 
(comes  from  Greek  words,  signifying  to  bear,  to  carry  and  to  eat;  being  the 
passage  way  of  the  food  and  drink  to  the  stomach,  comi..ioaly  called  the  gullet), 
it  produces  such  a  high  state  of  inflammation  that  gangrene  sets  in,  which  dis- 
solves the  parasite,  and  carries  it  all  through  the  Ijlocd,  which  is  always  fatal. 
Gangrene  always  dissolves  the  parasite,  but  before  that  takes  place  the  use  of 
the  aulplio-carbolate  of  soda  will  save  every  case.  I  have  written  these  lines  by 
special  request  of  very  many  citizens  and  friends  who  desire  it  made  public  for 
the  benefit  of  all." 

Remarks. — I  am  only  sorry  that  I  have  not  had  an  opportunity  to  test  this 
myself;  but,  as  I  have  not,  I  can  only  say  to  physicians,  and  heads  of  families, 
try  it,  by  all  means.  Whenever  either  of  these  diseases  gives  you  an  opportunity, 
have  it  on  hand  and  lose  no  time  in  beginning  its  use. 

6.  Diphtheria— Chlorine  Water  a  Speciflo  for. — At  a  recent 
breaking  out  of  Diphtheria  in  a  considerable  number  of  places,  which  was  also 
alarming  in  its  fatality,  the  Springfield  Republican,  in  commenting  upon  the 
fact,  called  attention  to  some  remedies  which  have  entirely  divested  tliis  fearful 
disease  of  its  terrors,  if  applied  in  the  early  stages.  Among  these  it  claimed 
the  most  simple  and  effpptive  to  be  chlorine  water,  diluted  by  adding 
53  to  4  times  the  amount  of  water.  A  well  known  physician  of  that  city,  the 
Republican  asserts,  has  used  this  specific  conclusively  for  fifteen  years  with 
complete  success,  previous  to  its  use  having  lost  about  half  his  cases.  Ho 
repeatedly,  by  its  use,  eradicated  the  disease  in  different  places,  when  all  other 
remedies  failed.  Another  medical  writer  claims  that  the  chlorine  water  and 
sulphur  treatments,  as  given  above,  are  the  only  positive  cures.  Dose — 1  to  3 
tea-spoonfuls,  largely  diluted  with  water,  2  or  3  times  daily;  also  as  a  gargle 
in  sore  throat,  even  of  a  putrid  character. 

Remarks. — To  give  confidence  to  those  who  are  not  acquainted  with  the 
uses  of  chlorine  water,  I  will  say  it  is  powerfully  antiseptic  (overcoming  putre. 
faction),  quickly  destroying  all  bad  odors  arising  from  decay.  It  has  been  suc- 
cessfully used  internally  in  chronic  inflammation  of  the  liver,  typhus  fever, 
malignant  sore  throat,  scarlet  fever,  etc. 

7.  Diphtheria  — Successful  Remedy  In  Porty  Cases  — Also 
I*reventive. — Dr.  MacLean,  of  Norwalk,  Ct.,  recommends  the  following  as 
a  preventive  of  diphtheria,  remarking: 

"  During  the  past  4  years  I  have  used  it,  and  in  40  well  marked  cases  of 
diphtheria,  where  140  persons  were  exposed  to  a  contagion,  not  a  single  case 
has  been  reported  to  me.  I  use  1  dr.  of  Monsel's  salt  in  8  ozs.  cold  water,  add- 
ing plenty  of  sugar  to  overcome  the  taste  of  the  iron.  Dose — 2  to  8  tea-spooa- 
fuTs  each  day,  according  to  the  violence  of  the  disease." 

Remarks. — The  dose  would  be  1  tea-spoonful,  2,  3  or  4  hours  apart,  as  the 
case  may  n^quire. 

8.  Diphtheria,  Sore  Throat,  Swollen  Tonsils,  Etc.— Home- 
opathic Homedy. — Bin -iodide  of  mercury,  10  gnj. ;  3Ui:jar  of  luilk.  100  grs.; 


64 


DR.  CHASE'S  RECIPES. 


triturate  (rub)  together  30  minutes  in  a  -wcdgewood  mortar.  Then  taire  10  grs* 
of  this  triturated  article  and  100  grs.  more  of  sugar  of  milk,  and  triturate  again 
as  before.  Dose— Give  1  gr.  of  this  second  trituration  every  hour  in  ordinary 
cases;  if  a  bad  case,  give  the  same  amount  every  15  to  30  minutes,  until  relievedv 
then  every  hour  or  two,  as  needed.    A  few  doses  makes  the  cure. 

Remarks. — Dr.  Mason  used  this  a  number  of  years,  and  very  successfully, 
on  some  very  bad  cases.  The  above  is  the  liomeopathic  treatment,  except 
some  of  them  use  in  addition  to  this  a  gargle,  every  hour,  of  %  alcohol  and 
J^  water. 

C.  Diphtheria,  Dr.  Scott's  Treatment  for.— After  the  foregoing 
recipes  had  been  prepared  I  noticed  Dr.  W.  A.  Scott,  of  Sandyville,  Iowa, 
reported  through  the  Chicago  Inter-  Ocean  his  success  with  the  following  treat- 
ment: 

I.  Dissolve  20  grs.  of  pure  permanganate  of  potassa  (permanganate  of 
potassa  is  a  powerful  d'^^infcctant,  also  a  great  purifier  of  sick  rooms,  clothing, 
etc.)  in  1  oz.  of  water,  and  apply  it  to  the  affected  parts  with  a  swab,  gently, 
but  thoroughly,  every  3  hours,  until  better;  then  not  so  often.  (Better  get  80 
grs.  in  a  4  oz.  vial  of  water.)  After  the  patient  gets  better  weaken  the  solutioi» 
by  adding  an  equal  quantity  of  water.  This  solution  does  not  give  any  pain, 
nor  is  there  any  danger  in  its  use,  but  it  has  a  nasty  taste,  which  is  its  only  ob- 
jection.   (Its  staining  clothing  is  another  objection.) 

Prof.  King,  in  his  American  Dispci-satory,  says: 

" One  dr.  of  permanganate  dissolved  in  %  ^'^-  "^  '^'ter,  in  a  saucer,  and 
'placed  under  the  table,  bed  or  other  convenvient  jilace  destroys  all  odors.  An- 
other writer  in  speaking  ot  permanganate  of  potash  to  purify  the  air  of  sick 
rooms  says:  J^  oz.  of  it,  in  water,  1  qt.,  and  cloths  wet  in  it  and  hung  up,  is  a 
quick  and  certain  disinfectant.  Foi  disinfecting  or  cleansing  clothing  of  diph- 
theritic, scarlet  fever  or  small  pox  patients,  bedding,  etc.,  1  oz.  of  the  perman- 
ganate to  2  gals,  of  water  is  sufficient  to  soak  them  in,  an  hour  or  two,  before 
the  boiling  and  washing  in  the  regular  way. 

II.  "  Apply  a  good  liniment  to  the  throat  outside,  3  or  4  times  a  day.  (Dr. 
Chase'sgolden  oil  or  liniment,  or  Mrs.  Cha.se 's,  will  be  tduiid  good  for  this  pur- 
pose.) Keep  a  cotton  cloth,  not  woolen,  around  the  throat  till  well.  The  above 
IS  all  I  use  in  simple  cases,  and  all  that  is  needed. 

Ill,     "If  there  is  much  fever  I  mix  5  drops  of  fl.  ex.  of  aconite  root 
with  4  ozs.  of  water,  and  give  to  a  small  child  %  tea-spoonful;  a  child  5  to  10 

?'ear8,  J<j  tea-spoonful;  10 "to  15  years,  1  tea-spoonful;  over  that  age,  2  tea-spoon- 
uls.     Give  every  1  or  2  hours,  as  may  seem  needed,  to  lessen  the  fever. 

IV.  "  If  there  is  blood  poisoning,  which  may  be  known  by  the  bad  smell- 
ing breath  and  quick  beating  of  the  heart,  give:  Chloroform,  1  fl.  dr.;  comp. 
Bpts.  lav.,  1  dr.;  alcohol,  1  oz. ;  mix.  Dose — Five  to  20 drops,  according  to  the 
age,  mixed  in  cold  water,  every  }4  to  2  hours,  as  may  seem  necissary.  This 
"Will  quickly  quiet  the  heart's  tumultuous  action  and'  aid  it  to  throw  off  the 
poison. 

V  "  Do  not  give  harsh  physics.  If  needed,  give  castor  oil  or  purgative 
magnesia.  Keep  the  patient  from  exposure  to  chilly  air  or  cold  baths.  This 
treatment,  which  I  have  published  in  several  medical  journals,  will  rob  thi» 
disease  of  its  terror  and  save  from  the  grave  many  a  loved  one. " 

Remarks. — Let  the  medicine  be  obtained  where  there  are  families  of  chil- 
dren, so  as  to  have  it  in  the  house  as  soon  as  needed,  on  the  approach  of  the  dis- 
ease into  a  neighborhood.  Then  when  it  begins,  lose  no  time  in  applying  the 
lemedy,  and  tiie  different  aids  he  recommends,  if  needed. 


TREATMENT  OF  DISEASES. 


6» 


5  to  10 


smell- 

CODip. 

g  to  the 
This 
off  the 


10.  Diphtheria— Latest  Allopathic  Treatment  For.— In  a  rd- 

eent  conversation  with  Dr.  Haney,  of  Toledo,  Ohio,  he  claimed  to  cure  every 
case  of  diphtheria,  even  in  small  children,  by  swabbing  the  throat  with  cal- 
omel ;  for  quite  a  young  child  he  gets  10  grs.  into  the  throat,  by  a  swab,  and 
a  child  5  to  8  years,  20  to  30  grs.,  so  it  will  be  swallowed.  He  says  it  stops 
the  change  in  the  blood,  by  which  the  fibrinous  portions  form  the  membrane 
in  the  throat.  He  follows  3  or  4  hours  after  with  the  liquid  physic  (see  "  Liquid 
Physic"),  to  help  carry  off  the  accumulation  of  the  intestines;  and  then  supports 
the  strength  with  liquid  food  of  a  nourishing  character.  He  is  a  successful 
physician,  and  claims  not  to  have  lost  an  average  of  one  child  a  year  for 
the  eleven  years,  practice  there;  and  I  know  he  has  a  good  share  of  practice 
among  the  children.  I  have  also  seen  accounts  in  a  recent  medical  journal, 
by  some  allopathic  physicians,  that  they  have  been  using  calomel  very  simi- 
lar to  Dr.  Haney,  in  this  disease.  Tlierefore  1  have  not  dared  to  pass  it  by 
•without  mention,  as  it  may  save  many  lives  for  future  usefulness.  , 

11.  Diphtheria— Remedy  by  the  French  Academy  of  Medi- 
cine.— ' '  The  vapor  from  the  burning  of  a  mixture  of  tar  and  spirits  of  turpen- 
tine, near  the  bed,  it  is  said,  will  dissolve  the  false  membrane  which  is  so  often 
fatal  in  this  dreadful  disease.  If  this  simple  remedy  is  complete,  as  the  French 
Academy  of  Medicine  is  said  to  have  declared,  it  should  be  widely  published." 
American  Messenger,  October,  I884. 

ifemarfo*.— Notwithstanding  there  are  two  "is  saids"  in  this,  yet,  as  it  is 
simple,  and  would  not  interfere  with  any  other  treatment,  and  obtaining  it  from 
a  purely  religious  paper,  which  seldom  touches  anything  of  this  kind,  I  have 
felt,  from  the  knowledge  of  love  of  the  effects  of  these  articles,  it  should 
have  my  help  on  its  waiy  to  a  wider  publication.  Equal  parts  should  be  used, 
although  they  do  not  so  state,  thoroughly  mixed,  and  pour  a  few  drops  from  a 
tea-spoon  upon  hot  coals,  to  keep  up  the  fumes,  is  all  tliat  is  needed. 

Blistering  in  Diphtheria— History  of  a  Case  at  Black  Rock, 
N.  Y.,  Saved  by  It. — In  the  December  number,  1884,  of  the  Therapeutic 
Gazette,  of  Detroit,  Mich.,  F.  W.  Bartlett,  M.  D.,  of  Buffalo,  reports  the  case  of 
a  man  about  45  years  old,  to  whom  he  was  called,  and  wiio  was  very  sick  at  the 
time,  and  continued  to  get  worse  for  four  days,  when  he  considered  it  hope- 
less from  the  condition  of  the  throat,  and  so  informed  his  patient,  who  took 
it  calmly,  but  asked  to  have  something  done  to  relieve  the  suffering  of  the 
stomach,  for  which  he  directed  his  wife  to  dip  cloths  in  hot  water,  and 
■wring  out,  then  put  on  a  few  drops  of  turpentine,  to  be  applied  over  the 
bowels;  but  in  the  confusion  of  such  a  case,  expecting  to  lose  her  husband, 
she  heated  the  turpentine,  and  saturated  flannel  with  it,  and  laid  it  on,  which  ho 
bore  as  long  as  he  could,  then  violently  flung  it  across  the  room,  saying  he 
"would  rather  die  than  suffer  such  agony."  And  when  the  wife  saw  what 
an  inflammation  she  had  caused,  covered  it  with  fresh  lard,  and  waited  the 
doctor's  morning  call;  who  found  a  blister  {vesication,  as  M.  D's  most  call  it)  a 
foot  square,  covered  with  a  diphtheritic  exudation,  the  throat  better,  and  the 
patient  saved.    All  I  have  to  say  further  is,  let  others  make  similar  mistakes 


66 


DB.  CHASE'S  RECIPES. 


tn  bad  cases,  and  save  their  patients  too.  In  other  words,  draw  a  blister  In  the 
regular  way,  in  time,  not  to  let  the  throat  get  beyond  control.  I  would  put  a 
blister  on  both  arms,  breast  and  bowels  too,  if  I  thought  it  necessary  to  save 
my  patient's  life. 

12.  Diphtheria,  to  Avoid  by  Diet  — Pork  Believed  to  bo 
the  Exoiting  Cause. — With  an  explanation  as  to  this  exciting  cause  of 
diphtheria,  I  will  close  the  subject,  having  given  a  large  number  of  the  most 
popularly  known  remedies,  although  there  are  many  writers  who  think  that  the 
abundant  use  of  pork  in  our  diet  is  a  very  fruitful  source  of  this  disease,  I  shall 
only  quote  from  one.  A  recent  medical  correspondent  of  the  Lancaster  New 
Era  argues  at  considerable  length:  "  That  eating  of  pork  is  an  inciting  (arousing, 
stirring  up,)  cause  of  this  terrible  disease."  His  idea  is  that  an  unhealthy 
appetite  is  created  by  the  use  of  so  much  pork,  in  the  every-day  diet  of  the 
country,  until  the  specific  pork  poison  is  manifested  in  the  exudatious  depos- 
its from  the  blood  into  the  throat,  which  is  the  characteristic  symptom  in  this 
disease.  He  especially  advises  parents  not  to  allow  their  children  to  diet  oa 
pork,  nor  sausage,  but  fruit  and  vegetables  in  greater  abundance. 

Remarks. — Although  beef,  veal,  lamb,  chicken,  etc.,  may  be  allowed  to 
children  generally,  yet  it  would  be  well  for  parents  during  the  prevalence  of 
diphtheria  in  a  neighborhood,  to  put  their  children  upon  a  bread  and  milk  and 
vegetable  diet  exclusively,  lest  their  loss  might  bo  charged  home  to  their  neg- 
kct,  which  would  not  be  a  pleasant  thought  for  after-consideration. 

13.  Diphtheria— Closing  Kemarks  Upon.— The  author  leaves  the 
subject  with  his  readers,  believing  that  he  has  presented  a  larger  number  and 
more  reliable  remedies  or  recipes  for  the  cure  and  prevention  of  diphtheria 
than  are  to  be  found  in  any  other  publication  whatever;  he  also  believes  that  if 
these  recipes  are  well  studied,  and  one  or  more  of  them  adopted  by  the  heads 
of  houscliolds  containing  young  children,  and  the  articles  obtained  and  kept  on 
hand  ready  for  use,  night  or  day,  nothing  like  the  fatality  will  hereafter 
take  place  from  diphtheria,  as  has  heretofore  been  the  case.  I  feel  certaia' 
that  there  can  be  no  drug  store  where  some  of  the  articles  mentioned  may 
not  be  obtained.  Then  the  responsibility  rests  with  each  one  who  shall 
have  this  knowledge,  and  yet  neglect  to  use  it.  The  author  has  done  his  duty, 
which  is  a  great  consolation  to  him.  The  same  will  also  li,old  good  upon  many 
other  subjects  in  this  work.  See  '*  Disinfectants,"  to  prevent  this  disease  frona 
spreading. 

1.  SOEE  THROAT— The  Good  Old  Grandmother's  Gargle 
for. — Steep  1  medium-sized  red  pepper  in  J^  pt.  of  water,  strain,  and  add  \i  pt. 
of  good  vinegar,  and  a  heaping  tea-spoonful,  each,  of  salt  and  pulverized  alum, 
and  gargle  with  it  as  often  as  needed. 

2.  Sore  Throat,  New  Gargle  for.— In  all  recent  inflammations,  or 
colds,  affecting  the  throat,a  gargle  made  by  putting  a  heaping  tea-spoonful  of 
tlie  bi-carbonate  of  soda  (common  baking  soda)  into  a  glass  of  water,  and  gar- 
gling with  it  frequently,  will  be  found  exceedingly  valuable.  A  tea-spoonful,  or 
a  little  more,  of  it  swallowed,  will  quickly  relieve  a  tickling  cough;  also  neu- 


TREATMENT  OF  DISEASES. 


m 


or 
of 

,or 
eu- 


tralize  tlie  acidity  of  the  stomach  often  arising  after  meals,  water-brash,  etc 
But  if  it  should  irritate,  weaken  one-half  or  more. 

3.  Soro  Throat— Heat  Strong  Tea  aa  a  Gargle  for  Speedy 
Belief  in. — It  is  well  to  know  that  sore  throat  can  be  speedily  relieved*  by 
using  strong,  hot  tea  as  a  gargle.  It  is  a  convenient  remedy  and  rather  a 
pleasant  one. , 

Remarl^. — Hot  water  has  proved  valuable  'v.\  mnny  diseases  of  late,  as  dys- 
pepsia, consumption,  etc.,  taken  internally  beiore  meals,  which  see,  for  tlicso 
diseases. 

4.  Sore  Throat  and  Catarrh— Gargle  for.— Comp.  spirits  of 
lavender,  y^  oz.,  into  a  4  oz.  vial;  put  iu  also  the  carbonate  of  ammonia,  20 
grs.;  fill  with  distilled,  or  rain  water. 

Directions. — Put  1  teaspoonful  of  this  to  )4  ^^V  of  warm,  soft  water  and 
gargle  with  it  two  or  three  times  daily ;  and  if  any  catarrh,  or  nasal  inflamma- 
tion, put  into  the  hand,  what  it  will  hold,  and  snuff  into  the  nostrils  at  each 
time.  After  the  gargling  and  snuflBng,  a  little  vaseline,  or  cosmoline,  muttoa 
tallow,  or  some  sweet  oil,  or  sweet  almond  oil,  should  be  introduced  into  each 
nostril  with  the  finger. 

Remarks. — Follow  this  course  faithfully,  and  for  a  considerable  time,  in 
catarrh,  if  any  good  is  expected  to  result;  also  use  occasionally  some  good 
cathartic  to  act  freely,  together  with  an  alterative  and  tonic  course  of  medicine. 

5.  Sore  Throat,  Common  Gargle  for. — For  common  case  of  sore 
throat,  a  valuable  gargle  can  generally  be  made  at  almost  any  dinner  table. 

Directions. — Take  J^  pt.  tumbler,  or  common  goblet,  and  put  into  it  a 
small  salt  cellar  of  salt  (about  2  tea-spoonfuls),  J^  tea-spoonful  of  black  pepper, 
and  a  little  cayenne  (3  or  4  little  taps  on  the  bottom  of  the  cruet,  or  pepper-box 
containing  it.  will  be  sufficient;  a  tea  spoonful  or  two  of  pepper-sauce,  if  C"  the 
table,  is  better  than  the  cayenne  powder),  then  fill  the  tumbler  with  cider  vine- 
gar and  water,  equal  parts,  stir  well,  a  few  times,  and  gargle  with  it  often. 

Remarks. — If  you  have  alum  and  borax  in  the  house,  about  3^  tea-spoon- 
ful of  each,  pulverized,  may  be  put  in,  or  if  u.ily  one  of  them,  %  tei  oonful 
will  improve  the  gargle.    (Other  gargles  will  be  found  in  connectio<  'he 

subject  of  diphtheria.) 

e.  Sore  Throat,  Several  Simple  Bemedies  for.  —  The  follow- 
ing are  some  of  the  most  common,  or  simple,  remedies  for  sore  throat,  easily 
obtained  and  often  effectual: 

I.  Salt  and  water  is  used  bj'  many  as  a  gargle;  but  a  little  alum  and  honey 
dissolved  in  sage  tea  is  better. 

II.  Others,  a  few  drops  of  camphor  on  loaf  sugar,  which  very  often 
affords  immediate  relief. 

III.  An  application  of  cloths  wrung  out  of  hot  water  and  applied  to  the 
neck,  changed  as  often  as  it  begins  to  cool,  has  great  potency  in  removing  in- 
flammation in  recent  cases. 

IV.  Borax  the  size  of  a  pea  in  the  mouth  relieves  hoarseness  quickly, 
<See  also  hoarseness,  bronchitis,  etc.,  for  other  remedies.) 


68 


DB.  OffASETS  RECIPES. 


i 


■r     • 


1 

(1 


SOBE  ITOSB  — Akin  to  Erysipelas  —  Certain  Cure.— I  had  a 
case  of  sore  nose,  a  very  bad  case,  which  nothin/?  in  the  ordinary  line  of  treat- 
ment  would  benefit  at  all,  except  for  a  very  short  time.     The  sufferer  would 
cry  out:    "  Cannot  something  be  done  to  relieve  this  intolerable  suffering," 
etc.    Directions — I  prepared  a  little  stick,  8  or  4  inches  in  length,  and  wound 
it  with  3  or  4  thicknesses  of  cotton  cloth,  wrapped  with  thread,  and  dipped  this 
into  the  full  strength  muriated  tincture  of  iion.  and  held  it  firmly,  for  ^  min- 
ute, or  so,  to  each  spot,  and  over  the     inflamed    nose,  and  to  the  inner  edges, 
where  it  was  sorest.     The  first  moment  or  two  it  smarted  like  fire,  but  I  held 
it  the  more  firmly  and  said  never  mind  that,  it  won't  be  so  bad  next  time. 
So  night  and  morning,  for  3  or  4  days,  then  once  daily  as  much  longer,  made 
a  perfect  cure— now  over  6  months,  without  the  least  return  and  no  sign  of 
soreness  remaining.     I  should  continue  to  apply  for  a  month  or  more,  if  no- 
cssary,  or  until  cured.     I  gave  him  also  internally  5  drops  of  the  same  tinc- 
tifre  3  times  daily  in  a  little  water.     Of  course  he  liad  an  iron-colored  nose,  but 
a  piece  of  lemon  rubbed  on  a  few  times  soon  removed  that  ornamental  shada 
and  left  him  all  right  again,  the  same  as  it  will  remove  recent  iron  nist  spot* 
from  clothing. 

Sore  Fiijgers  of  Printers,  etc.,  to  Cure  and  Blood  Blisters 
to  Prevent.— I.  Generally  a  compositor's  (type-seUer's)  sore  fingers  result 
from  lye,  low  cases,  splinters,  scratches  in  handling  brass  rale,  paper  cuts,  type 
poison,  etc.,  and  often  occasion  loss  of  time,  expensive  doctoring  and  great 
pain.  For  these  sores  a  correspondent  writes:  "  I  ha^c  never  lost  an  hour  from 
business,  nor  been  put  to  more  than  a  trifling  expense.  Plentiful  and  frequent 
application  of  laudanum  has  been  my  panacea  (cure  all).  It  also  cleanses,  re- 
moves the  soreness  and  rapidly  heals  old  sores." 

II  Blood  blisters  may  be  •  prevented  from  forming  by  immediately  rub- 
bing the  bruise  briskly  with  any  non-poisonous  hard  substance. — London  Plio- 
netio  Journal. 

Btmarks. — The  fact  here  given  as  to  the  curative  acfion  of  laudanum  upou 
sore  fingers,  and  old  sores,  is  that  laudanum  alone  would  be  valuable  upon  all 
ordinary  chaps,  or  cracks  upon  the  hands,  lips,  etc.,  no  matter  from  what  causa 
they  may  have  arisen,  as  the  opium  relieves  the  pain,  and  the  alcohol  in  it  stim- 
ulates the  parts  to  heal. 

CARBUNCLE— Treatment  Which  Saves  Pain  and  Soreness 

— Also  Applicable  to  Boils. — Having  just  passed  through  a  three  weeks, 

siege  with  a  six  hole  carbuncle,  I  feel  competent  to  tell  others  how  I  saved 

myself  much  pain,  soreness  and  suffering,  although  it  is  bad  enough  when  all 

.  has  been  done  that  can  be  done  for  relief. 

What  it  might  have  proved  without  my  mitigating  treatment,  I  do  not 
know;  it  was  the  agony  thatcompi  "^d  me  to  adopt  some  plan  of  relief;  hence 
I  took: 

I.  A  mild  liniment,  Mrs.  Chase's,  given  in  this  book  (any  mild  liniment 
■will  do),  2  ozs  ;  chloroform,  1  oz. ;  laudanum,  1  oz. ;  mixed.  Shaken,  when 
used,  and  applied  every  hour  or  two,  night  and  day.    There  were  only  short 


TREATMENT  OF  DISEASES. 


ti9 


catches  of  sleep  for  about  two  weeks;   after  which,  an  hour  or  two  was  occa- 
sionally obtaiDed. 

After  applying  the  above  mixture  freely  at  each  time,  I  then  applied  the 
following  anodyne,  emollient,  or  softening  mixture: 

IL  Sweet  oil,  7  drs. ;  laudanum,  1  dr. ;  mix.  The  application  of  the  fore- 
going mixtures  would  relieve  very  much  of  the  agonizing  pain,  even  before  I 
would  be  done  applying  the  first;  and  the  second  kept  the  surface  soft,  as  well 
as  to  help  keep  down  the  pain.  (The  same  tiling  will  be  just  as  effectual  for 
boils,  I  have  not  a  doubt.)  The  situation  was  such  that  no  poulticing  could 
have  been  done,  if  desired,  to  hasten  it;  and  even  if  it  could,  I  have  never 
known  one  under  the  poulticing  process  to  subside  in  less  than  5  or  6  weeks, 
while  by  the  above  process  nearly  all  the  pain  and  soreness  subsided  in  3  weeks. 

At  one  time  I  thought  it  was  going  to  repeat  itself:  but  by  the  application 
of  the  permanganate  of  potash,  1  dr.  to  1  oz.  of  water,  applied  by  rolling  up  a 
strip  of  cotton  cloth,  and  tieing  a  bit  of  cord  around  it  in  the  centre,  the  size  of 
the  roll  being  just  to  fill  the  mouth  of  the  vial,  by  which  means  I  could  wet 
one  end  of  the  roll  of  cloth  without  spilling  it  upon  tlie  clothing  (permanganate 
colors  the  clothes),  and  apply  to  the  swelling,  it  was  driven  back,  or  scattered, 
and  by  taking  an  active  cathartic  dose  of  crab-orchard  salts  (any  active  cathartic 
vill  do  the  same)  it  was  carried  out  of  the  system. 

2.  Carbuncle,  Specific  for.— R  H.  Johnson,  in  the  Medical  Revmo, 
says,  he  has  found  tannin  a  specific  for  carbuncle.  He  sprinkles  the  tannin 
upon  the  openings  as  long  as  it  will  dissolve;  and  24  hours  after  washes  off  with 
Castile  soap,  and  sprinkles  it  again.  He  claims  it  to  soon  heal  up  with  but  little 
pain.     It  is  worthy  of  trial,  as  it  can  do  no  harm. 

BOILS.— Remedy  Against  their  Continuance.— Prof.  Scud- 
der,  in  his  work  on  Specific  Medication,  speaking  of  lime,  says:  Its  specific 
use  is  in  cases  of  funinculus  (boil),  and  other  inflammation':  of  the  cellular 
tissue  (the  cell-like  tissue  immediately  under  the  sliin)  terminating  in  suppura- 
tion. Why  it  has  this  specific  influence  I  do  not  propose  to  say,  but  I  have 
proven  it  in  scores  of  cases.  Taken  in  a  case  in  which  boils  are  continually 
developed,  the  use  of  lime  water  will  effect  a  radical  cure.  [The  proper 
strength  for  lime  water  to  be  used  in  these  cases,  in  fact,  in  all  cases,  is:  stone 
lime,  4  ozs.;  distilled  water,  1  gal.,  or  in  these  proportions.  Slack  the  lime 
with  a  little  of  the  water,  then  pour  the  rest  of  the  water  over  it  and  stir;  cover 
the  bowl  and  set  aside  for  three  hours;  then  bottle  and  keep  the  liquor  upon  the 
lime,  well  corked,  and  use  only  the  clear  liquid  as  wanted.]  See  "  Milk  Diet  for 
Infants  and  Adults.".  Dose— It  is  given  in  doses  of  a  wine-gtassful.  3  or  4  times 
a  day.    If  too  alkaline  use  additional  water. 

This  lime  water  is  often  very  properly  used  with  the  milk  fed  to  infants 
which  have  to  be  raised  upon  the  bottle;  a  tea-spoonful  to  a  bottle  of  milk,  or  suf- 
ficient to  prevent  acidity  of  the  stomach;  and  it  is  also  valuable  in  Dyspepsia  in 
adults  when  there  are  acid  eructations  of  gas,  or,  as  commonly  called,  belching  or 
rifting  of  wind  from  the  stomach,  after  eating.  Dose- For  adults  in  these 
dyspepsia  cases,  3  or  4  table-spoonfuls  to  a  bowl  of  milk;  sufficient  only  is 


«0 


DR.  CHASE'S  RECIPES. 


needed  to  keep  down  the  acidity.  See  "  Dyspepsia,  Milk  and  idme  Water, 
Cure  for."  Lime  water  can  often  bo  borne  by  patients  who  cannot  take  thci 
salts  of  soda,  or  potash.  This  also  proves  its  value  and  adaptation  to  the  hunuua 
flystem.  '  ; 

2.  Boils— To  Believe  the  Pain  of  and  to  Scatter.— The  pain  of 
boils,  it  is  said,  can  be  relieved  very  much  by  frequently  applying  castor-oil  on 
the  parts. 

Painting  a  boil  with  tincture  of  iodine,  it  is  also  claimed,  scatters  them; 
but  I  prefer  to  scatter  them  by  frequently  applying  a  strong  liniment.  I  hav« 
recently  scattered  two  from  my  own  neck  in  this  way,  I  used  Pr.  Chase's 
golden  oil,  or  strong  camphor  liniment;  I  think  I  applied  it  at  least  fifteen  differ- 
ent times  in  the  day,  rubbing  over  the  boil  hard  and  long  at  each  application, 
which  scattered  it,  and  is  doing  so  again,  at  this  writing,  so  that  I  see  they  are 
in  the  system,  and  I  have  therefore  made  1  qt.  of  the  lime  water  (1  oz.  stone 
lime  to  1  qt.),  and  am  going  to  use  it,  expecting  I  shall  thus  cleanse  the  blood 
and  eradicate  them — the  boils  from  the  system  or  blood.  It  did  do  it,  as  I  have 
not  had  any  more,  or  any  indications  of  them,  now  over  four  months,  after 
writing  the  above. 

3.  Boils,  Alterative  Syrup  for. — Blue  flag  and  black  cohosh  root, 
€ach  1  oz. ;  yellow  dock  root  and  the  bark  of  the  root  of  bitter-sweet,  Peruvian 
bark,  the  bark  of  the  root  of  sassafras  and  prickly  ash  berries,  each  J^  oz, ; 
pyrophosphate  of  iron,  gj^drs.;  whiskey,  J^  pt.;  glycerine,  6  ozs.;  water,  13 
ozs.  Directions. — The  barks,  roots  and  berries  are  to  be  coarsely  ground,  or 
bruised,  then  steeped  in  water  in  a  covered  dish,  to  leave,  when  strained,  1  pt.; 
then  add  the  glycerine,  whiskey  and  pyrophosphate  of  iron.  Dose — A  tea- 
spoonful  4  times  daily,  at  meals  and  at  bed-time. 

Rcmarlcs, — This  is  not  only  a  valuable  alterative  in  boils,  but  to  follow  the 
treatment  of  inflammations,  after  the  acute  stages  have  been  overcome  by  cool- 
ing purgatives,  such  as  salts,  seidlitz  powder  or  cream  of  tartar,  attention  to  the 
skin,  etc.,  especially  so  if  there  is  a  scrofulous  tendency,  or  considerable  debil- 
ity, shown  by  the  loss  of  strength,  flesh,  etc. 

1.  MILK  IN  DIARRHEA.,  DYSENTERY,  INCIPIENT 
CHOliERA,  TYPHOID  FEVER,  ETC.— Considerable  has  lately  been 
said  in  medical  journals  concerning  the  value  of  milk  as  a  remedial  agent  la 
certain  diseases.  An  interesting  artic.'?  upon  this  subject  lately  appeared  in  the 
London  Milk  Jimrnal,  in  which  it  is  stated,  on  the  authority  of  Dr.  Benjamin 
Clark,  that  in  the  East  Indies  warm  milk  is  used  to  a  great  extent  as  a  specific 
for  Diarrhea. 

I.  For  Diarrhea. — A  pint  every  4  hours  will  check  the  most  violent  di- 
arrhea, stomach-ache,  incipient  cholera  and  dysentery.  The  milk  should  never 
be  boiled,  but  only  healed  sufficient  to  be  agreeably  warm,  not  too  hot  to  drink. 
{The  author  would  say  140"'  Fah.  is  as  hot  as  one  can  take  it  comfortably  with 
a  tea-spoon.]  Milk  which  has  been  boiled  is  unfit  for  use.  He  continues:  It 
has  never  failed  in  curing  in  from  6  to  12  hours,  and  I  have  tried  it,  I  should 
think,  fifty  times.    I  have  also  given  it  to  a  dying  man  who  had  been  subjo*!* 


TREATMENT  OF  DlSEABSa. 


•1 


out 


to  dysentery  8  months,  latterly  accompanied  by  one  continual  diarrhea,  and  it 
acted  on  him  lilie  a  charm.  In  2  days  his  diarrliea  was  gone,  in  3  weelis  lie  be- 
came a  Iialc,  fat  man,  and  now  notliiug  that  may  hereafter  occur  will  ever  shake 
his  faith  in  hot  mill^. 

II.  For  Typhoid  Fever. — A  iOtlier  writer  also  communicates  to  the  MeA- 
ical  Times  and  Qazette  a  statement  of  the  value  of  milli  in  20  cases  of  typlioid 
fever,  in  every  one  of  which  its  great  value  was  apparent,  checliing  diarrliea, 
nourishing  ad  cooling  the  body. 

III.  Foi  Debilitating  Diseaites. — People  suITering  from  disease  require 
food  quite  as  much  as  those  in  health,  and  much  more  so  in  certain  diseases, 
where  tliere  is  rapid  waste  of  the  system.  Frequently  all  ordinary  for  \  in 
some  diseases,  is  rejected  by  the  stomach,  and  even  loathed  by  tlie  patient;  but 
I'Mture,  even  in  all  disease,  is  beneflcient,  and  has  furnished  a  ft  >d  that  is  bcne- 
licial— in  some,  directly  curative.  Such  a  food  is  milk.  The  writer.  Dr.  Alex- 
ander Yale,  after  giving  particular  observations  upon  the  points  above  men- 
tioned, viz.:  Its  action  in  checking  diarrhea,  its  nourishing  properties  and  ita 
action  in  cooling  the  body  says:  "  We  believe  that  milk  nourishes  in  fever,  pro- 
motes sleep,  wards  off  delirium,  soothes  the  intestines,  and  in  fine  is  the  sine 
qua  non  (an  indispensable — just  the  thing)  in  typhoid  fever." 

IV.  Foj'  Scarlet  Fever. — The  writer  goes  on  to  say  he  has  lately  tested  tho 
value  of  milk  in  scarlet  fever,  and  learns  that  it  is  now  recommended  by  the 
medical  faculty  in  all  cases  of  this  often  very  distressing  disease  of  children. 
He  says: 

Give  all  the  milk  the  patient  will  take,  even  during  the  period  of  greatest 
fever;  it  keeps  up  the  strength  of  the  patient,  acts  well  upon  the  stomach,  and 
is  in  every  way  a  blessed  thing  in  this  sickness.  Parents,  remember  it,  and  do 
not  fear  to  give  it  if  your  dear  ones  are  aiilicted  with  this  disease. 

2.  Milk  as  a  Medicine.— Under  the  head  of  "  Milk  as  a  Medicine," 
the  Amencaii  Journal  of  Medicine,  of  St.  Louis,  says  that  this  article,  once 
looked  upon  with  distrust,  has  now  become  a  valuable  agent  in  treatment  of 
disease,  and  is,  on  all  hands,  recommended  by  practitioners  of  medicine  as 
being  a  safe  and  reliable  article  in  the  list  of  curables.  Given  warm  it  is 
declared  to  be  almost  a  specific  (positive  cure)  in  diarrhea,  stomach-ache,  incipi- 
ent cholera  and  dysentery.  It  is  also  pronounced  invaluable  in  typhoid 
fever. 

II.  The  Journal  then  quotes  the  sentence  of  Dr.  Yale,  given  in  III  abovC; 
and  closes  by  saying  that  he  also  agrees  with  the  opinion  of  Dr.  Benjamin 
ri—k,  in  the  London  Milk  Journal,  given  in  I. 

RemarkH. — I  understand  that  the  milk  is  not  to  be  boiled,  that  it  is  to  be 
heated  only  to  allow  its  being  drank  without  scalding  the  mouth  or  throat. 
There  can  be  no  doubt  of  its  efficacy  with  such  an  amount  of  testimony  from 
the  medical  profession  in  India,  England  and  America.  See  also  "  Treatment 
of  Scarlet  Fever  with  Sulphur,"  wherein  I  have  recommended  the  milk  to  be 
also  used. 

3.  Milk  Diet,  with  Lime  Water— For  Infants  and  Adults 
wlio  have  Weak  Digestive  Powers.— Dr.  H.  N.  Chapman  says  that 


«9 


DR.  CHASE'S  RECIPES. 


milk  and  Hmc  water  Is  not  only  food  and  medicine  at  an  early  period  of  life, 
but  also  later,  when,  as  in  tlic  case  of  infants,  the  functions  of  digcstioa 
and  assimilation  liuve  been  seriously  impaired,  A  stomach  taxed  by  gluttony, 
irritated  by  Improper  food,  inflamed  by  alcohol,  enfeebled  b}'  disease,  or  other- 
•wise  unfitted  for  its  duties,  as  is  shown  by  the  various  symptoms  attendant  upon 
Indigestion,  dyspepsia,  diarrhea,  dysentery  and  fever,  will  resume  Its  work,  and 
do  it  energetically,  on  an  exclusive  diet  of  lime  water  and  milk.  A  goblet  of 
cow's  milk  to  which  4  table-spoonfuls  of  lime  water  has  been  added,  will  agree 
with  any  person,  however  objectionable  the  plain  article  may  be,  will  be  friendly 
to  tlie  stomacii  when  other  food  is  apprehensive,  and  will  be  digested  when  all 
else  fails  to  a/Tord  nourishment.  Of  this  statement  I  have  had  positive  proof  in 
very  many  cases.  The  blood  being  thin,  the  nerves  weak,  the  nutrition  poor, 
the  secretions  defective,  the  excretions  insufficient,  the  physician  has  at  hand  a 
remedy  as  common  jis  the  air,  and  as  common,  almost  as  water.  In  it  all  the 
elements  of  nutrition  are  so  prepared  by  nature  as  to  be  readily  adapted  to  the 
infant  or  the  adult  stomach,  and  so  freighted  with  healing  virtues  as  to  work  a 
■cure  where  drugs  arc  worse  than  useless. 

liemarkn. — It  certainly  needs  no  further  remarks  to  show  the  estimation 
that  milk  is  now  held  in.  Let  it  be  used  accordingly,  with  the  lime  water,  and 
you  will  also  be  satisfied. 

4.    Milk  an  Antidote  and  Preventive  to  Lead  Poison.— The 

Journal  de  Medicine  states,  upon  authority,  that  milk  has  been  found  lo  be  an 
antidote  and  preventive  to  lead  poisoning  by  those  working  in  its  manufacture. 
(Why  not,  then,  for  painters?) 

A  quart  a  day  was  furnished  to  each  man,  after  which  no  colic  nor  other 
barm  to  health  occurred. 

The  remedy  is  simple,  easily  obtained,  and  no  doubt  effectual.  Used  as  a 
drink  during  the  day  would  be  the  manner  of  taking  it.  See  also  its  use  in 
"Accidental  Poisoning." 

6.  Milk  as  an  Aliment  or  Food.  —  So  much  has  been  said  on  the 
ase  of  milk  as  a  medicine  in  diseased  conditions  of  the  system,  it  is  but  proper 
to  say  it  ought  to  enter  into  our  daily  food  to  a  very  much  greater  extent  than 
it  does.  It  is  believed  to  be  good  for  children;  but  I  beg  leave  to  say  it  is  as 
good  for  adults  as  it  is  for  cliildren  ;  and  if  every  family  would  adopt  the  old 
plan  of  corn -meal  mush  and  milk  for  supper  for  everyone  in  the  family,  as  we 
used  to  do  in  an  earlier  day,  the  general  health  of  the  people  would  be  better 
than  it  is.  If  it  produces  costiveness,  in  any  case,  put  in  a  little  lime  water,  or 
a,  little  baking  soda;  but  with  the  mush  there  is  no  danger  of  this. 

6.  Milk,  Hot,  as  a  Restorative  after  Fatigue.  —  A  glass  of  hot 
milk,  when  one  is  fatigued,  is  so  refreshing  and  strengthening  it  will  astonish 
the  one  who  takes  it.  A  supper,  made  with  a  couple  slices  of  toasted  bread  in 
a  bowl  of  hot  milk,  is  very  satisfactory  in  the  absence  of  the  mush  mentioned 
above. 

1.  SCARLET  FEVER— Suooessftil  Treatment  of.— Dr.  Henry 
J:*igeon  writes  to  the  London  Lancet  as  follows; 


TREATMBNT  CF  DISEASEa, 


"The  tnarvellouB  success  which  has  attended  my  treatment  of  scarlet  fever 
hj  sulphur  induces  me  to  let  my  medical  brethren  know  of  my  plan,  so  that 
they  may  bo  able  to  supply  the  same  remedy  without  delay.  All  tlie  cases  in 
which  I  used  it,  were  very  marlted,  and  the  epidermis  (outer  or  scurfHliin)  on  the 
arms,  in  each  case,  came  away  liicc  tlie  slLin  of  a  snalcc.  Tlie  following  was 
the  exact  treatment  followed  in  eacli  case: 

"  The  patients  were  thoroughly  anointed  twice  daily  with  sulphur  ointment 
[the  sulphur  ointment  used  was  made  by  the  London  Pharmacopoeia  as  follows: 
sulphur,  4  ozs. ;  lard,  J^  lb. ;  oil  of  bergamot,  20  minims  (drops);  mixed];  ^ving 
6  to  10  grains  of  sulphur  in  a  little  jam,  or  jelly,  8  times  a  day,  accordmg  to 
the  age  of  the  child  and  severity  of  the  case.  Sufficient  sulphur  was  also 
burned,  twice  daily  (on  coals  on  a  shovel),  to  fill  the  room  with  tlie  fumes,  and, 
of  course,  was  thoroughly  inhaled  by  tlio  patient. 

"  Under  this  mode  of  treatment  eacli  case  improved  immediately,  and  none 
was  over  8  days  in  making  a  complete  recovery;  and  I  firmly  believe  in  each; 
it  was  prevented  from  spreading  by  the  treatment  adopted.  Having  b"i  alarge 
<5xperience  in  scarlet  fever  last  year  and  this,  I  feel  some  confidence  in  my  own 
judgment,  and  I  am  of  the  opinion  that  the  very  mildest  cases  I  ever  saw  do 
not  do  lialf  as  well  as  bud  cases  do  by  the  sulphur  treatment,  and  as  far  as  I 
can  judge  sulphur  is  as  near  a  specific  (positive  cure)  for  scarlet  fever  as  pos- 
sible." 

Remarks. — I  can  see  no  reason  why  the  milk,  as  Indicated  under  the  head 
■of  milk  in  diarrhea,  dysentery,  etc.,  may  not  be  given  with  the  sulphur  treat* 
mcnt;  I  believe  both  to  be  good;  and  as  I  see  the  medical  journals  speak  with 
Buch  confidence  of  Dr.  Pigeon's  sulphur  treatment,  I  place  also  great  confl- 
>dence  in  it,  and  recommend  it  most  heartily. 

2.    Scarlet  Fever,  Sulphurous  Acid  Treatment  of.— Dr.  L. 

Waterman,  of  Indianapolis,  Ind.,  in  an  epidemic  there,  in  1876,  gives  his  expe- 
rience in  the  use  of  sulphurous  acid.     He  says: 

"  I  early  adopted  an  anti-zymotic  (anti-poisoning)  principle,  the  administra- 
tion of  10  to  30  arops,  every  2,  3,  or  4  hours,  of  sulphurous  acid,  diluted, 
in  a  little  water.  I  treated  eleven  severe  cases.  The  ten  treated  after  its  adop- 
tion recovered." 

8.    Scarlet  Fever,  Simple  Remedy,  or  Warm  Lemonade  for. 

—An  eminent  physician  says  he  cures  99  out  of  every  100  cases  of  scarlet  fever 
by  giving  the  patient  warm  lemonade  with  gum  arabic  dissolved  in  it.  A  cloth 
wrung  out  in  hot  water  and  laid  upon  the  stomach  should  be  removed  as  rapidly 
fis  it  becomes  cool. 

liemarku,  A  writer  in  Oood  Health  gives  the  philosophy  of  the  above 
treatment,  with  the  warm  lemonade,  with  an  addition  (which  I  know  to  be  val- 
uable), the  wet  hot  sheet,  or  pack,  over  or  around  the  whole  body,  guaranteeing 
that  not  one  in  one  Imndred  will  die  of  scarlet  fever,  if  this  treatment  is  pro- 
perly carried  out.     He  says: 

4.  Scarlet  Fever,  Unnecessary  for  a  Child  to  die  with  it.— 
"  It  is  as  unnecessary  for  a  child  to  die  of  scarlet  fever,  as  it  is  that  it  shoiild  be 
blind  with  cataract.  Let  us  see:  At  any  time  before  tlie  body  has  finished  its 
ineffectual  struggle  we  are  able  to  help  it,  not  by  wonderful  medicines,  but  by 
tlie  knowledge  of  anatomy,  and  the  application  of  common  sense.  *  *  *  • 
Undress  the  child  and  place  it  in  bed  at  the  very  first  sign  of  sickness.  Give  it, 
if  it  has  already  fever,  sourish  warm  lemonade,  with  some  gum  arabic  in  it 


M 


DIl.  CHASE'S  RECIPES. 


M 


:|,:  '";':) 


Then  cover  its  abdomen  with  some  dry  flannel.  Take  a  well  folded  bed  sheet 
and  put  it  in  boiling  water;  wring  it  out  and  put  this  over  the  whole  body  and 
wait.  The  hot  cloth  will  perhaps  require  repeated  heating;  according  to  the 
severity  of  the  case  and  its  stage  of  progress.  Perspiration  will  commence  in  the 
child  in  from  10  minutes  to  2  hours.  The  child  then  is  saved;  it  soon  falls 
asleep.  The  hot,  wet  sheet  must  be  continued,  however,  till  perspiration  takes 
place.  Soon  after  the  child  awakes  it  shows  slight  symptoms  of  retui-ning  in- 
clinations for  food;  help  its  bowels,  if  necessary,  with  injections  of  oil,  soap 
and  water,  and  its  recovery  will  be  as  steady  as  the  growth  of  a  green-house 
plant,  if  well  treated.  Of  course  if  the  child  is  already  dying  nothing  can 
save  it.  With  this  treatment  I  will  guarantee  that  not  one  in  a  hundred  chil- 
dren with  scarlet  fp:er  will  die." 

Uemarks. — I  once  succeeded  in  curing  scarlet  fever  in  one  of  my  own  chil- 
dren, before  1  had  read  medicine,  by  the  cold  pack,  or  sheet,  but  I  should  not 
try  it  again — I  khow  the  hot  is  better — the  strain  or  straggle  of  the  sj'stem 
being  much  less,  and  consequently  the  most  safe  and  satisfactory.  There  is  no 
doubt  cc  the  value  of  the  foregoing  treatment,  but  any  of  the  others  may  be 
tried,  according  to  the  conveniences  to  be  obtained  in  different  places. 

5.  Scarlet  Fever  and  Small  Pox— Suooessfal  Treatment.— 

Dr.  W.  Fields,  of  Wilmington,  Delaware,  says  to  one  of  the  medical  journals: 

"  Having  had  much  experience  in  the  cure  of  scarlet  fever  and  small  pox 
of  the  most  malignant  type,  I  would  thank  you,  for  the  sake  of  humanity,  to 
publish  a  recipe,  which,  if  faithfully  carried  out,  will  cure  45  cases  out  of  every 
60,  without  calling  on  a  physician. 

I.  Scarlet  Fever. — "  For  adults  give  1  table-spoonful  of  brewers' yeast  in 
8  table-spoonfuls  of  water,  3  times  a  day;  and  if  the  throat  is  much  swollen  gar- 
gle with  the  yeast,  and  apply  the  yeast  to  the  throat  as  a  poultice;  mix  with 
Indian  mea'  Use  plenty  oi  catnip  tea  to  keep  the  eruption  out  on  the  skin  for 
several  davs. 

II.  Small  Pox. — "  Use  the  above  doses  of  yeast  3  times  a  day,  and  milk 
diet  throughout  the  disease,  i^early  every  case  can  be  cu/ed  without  leaving  a 
pock  mark." 

Bcnarks.—  I  have  had  this  used,  in  scarlet  fever,  with  very  great  satisfaction, 

e.    C^arlet  Fever -ZHiength  of  Time  Dangerous  to  Others.— 

In  this  disease  the  parent  and  the  school  teacher  are  often  concerned  to  know 
how  long  a  ,ime  must  elapse  before  it  is  safe  to  admit  those  who  have  had  the 
disease  to  r  angle  with  other  children,  or  with  the  family,  and  go  to  school. 

For  a  month,  at  least,  the  body  of  a  scarlet  fever  patient  is  casting  off 
scales,  or  partic'es,  from  the  skin.  The  nose,  throat,  bowels  and  kidneys  are 
also  throwing  off  poisonous  matter  for  this  length  of  time,  which  will  commu- 
nicate the  disease  to  others.  The  chief  danger,  however,  is  from  the  skin,  as 
this  is  the  main  outlet  for  the  biood  poison  1 1  escape,  and  every  scale  or  parti- 
cle of  dry  dust  from  the  skin  carries  the  infection. 

Therefore  greasing  the  patient,  by  rubbing  a  bacon  rind  over  them,  which, 
by  srniR,  has  been  recommended  as  beneficial  to  the  patient,  f /ill  certainty  do 
this  gcjj,  i.  e.  it  will  keep  these  minute  scales  from  rising  into  the  air,  and  thus 
prevent  th  i  communication  of  the  disease  to  others  from  this  source.  But  a 
Dr.  Chapiu,  in  a  communication  to  the  £}ief,  of  St.  Louis,  informs  its  readers 


TREATMENT  OF  DISEASES. 


illtS-. 


action. 

ers.— 
know 

lad  the 
)1. 

|ng  off 

feys  are 

imrau- 

dn,  as 

parti- 

rhich. 

^tydo 

thus 

iut   Jk 

lers 


that  he  has  used  the  ham  fat  (as  he  calls  the  bacon  rind)  in  every  case  for  30 
3'ears,  and  has  lost  but  few  patients  since  using  it,  and  must  have  treated  somo 
hundreds,  and  gives  the  following  as  his  plan;  "As  soon  as  I  diagnose  {i.  e., 
determine  it  w  be)  a  case  of  scarlet  fever,  I  have  the  patient  put  on  Canton  flan- 
nel, or  better,  if  in  winter,  fine  all  wool  underclothing;  then  cut  a  piece  of  rind 
from  a  pretty  fat,  fresh  smoked  ham,  with  a  half  inch  of  the  fat  upon  it;  then 
warm  the  hand,  also  the  slice  of  ham,  rub  the  hand  on  the  fat,  and  then  on  tho 
patient,  till  they  are  well  covered,  except  the  face.  (The  author  cannot  see  why 
tlie  fat  may  not  be  rubbed  direcay  upon  the  surface,  rather  think  it  is  the  best 
T^lan,  then  nib  it  in  with  the  hand.)  Do  this  night  and  morning  as  long  as  tho 
eruptions  and  fever  continue;  put  them  in  bed,  cover  up  .warm  and  give  am 
much  cold  water  as  they  like.  (I  prefer  the  warm  lemonade  if  agreeable  to  the 
child,  as  named  above  in  No.  3.)  The  greasing  is  very  satisfactory,  allaying 
the  burning  and  itching,  which  are  so  annoying."  (See  also  the  sulphur  oint- 
ment in  No.  1  of  scarlet  fever;  note  for  making  it.) 

^  7.  Scarlet  Fever— To  Prevent  ita  Spread.— Scarlet  feve/  has  been 
so  prevalent  and  so  fatal,  for  several  years  past,  it  has  become  of  the  utmost 
importancv:  to  prevent  its  spreading  in  schools  as  well  as  in  families,  and  tho 
above  thoughts  and  statements  being  so  fully  corroborated  by  the  following  cir- 
cular, prepared  by  the  Boston  Board  of  Health,  and  sent  to  every  house  in  that 
city,  I  have  deemed  it  best  to  give  it  in  full.     It  says: 

I.  "  Scarlet  fever  is  like  small  i^ox  in  its  power  to  spread  rapidly  from 
person  to  person.  It  is  highly  contagious  (catching).  The  disease  shows  its 
first  signs  in  about  one  week  after  exposure,  as  a  general  rule,  and  persons  who 
escape  the  illuess  uring  a  fortnight  after  exposure  may  feel  themselves  safe 
from  attack.  Scarlet  fever,  scarlatina,  canker,  rash  and  rash  fever,  are  names 
of  one  and  the  tsame  dangerous  disease. 

II.  "  When  a  case  of  scarlet  fever  occurs  in  any  family,  the  sick  person 
should  be  placed  in  a  room  apart  from  the  other  inmates  of  the  house  (an  upper 
room  is  best),  and  should  be  nursed  as  far  as  possible  by  one  person  only.  The 
eick  chamber  should  be  well  ventilated  and  well  warmed;  its  furniture  .should 
be  such  as  will  permit  of  cleansing  without  injury,  and  all  extra  articles,  such 
as  window  drapery  and  woolen  carpets,  should  be  removed  from  the  room. 
The  family  should  not  mingle  with  other  people.  Visitors  to  an  infected  house 
slwuld  be  warned  of  the  presence  of  a  dangerous  disease  therein,  and  children 
especially  should  not  be  admitted. 

III.  "  On  recovci^  the  sick  person  should  not  mingle  with  th»  3!1  until 
the  roughness  of  the  skin,  due  t'^  the  disease,  sliall  have  disappeared.  A  month 
is  considered  an  average  periof  .  Ing  which  isolation  is  needed.  The  clothing 
before  being  worn  or  used  by  the  patient  or  the  nurse,  should  be  cleansed  by 
boiling  for  at  least  one  hour,  or  if  that  cannot  be  done,  by  free  and  prolonged 
exposure  to  out  door  air  and  sunlight.  The  walls  of  the  room  should  be  dry- 
rubbed,  and  the  cloths  used  for  that  purpose  should  be  burned  without  previ- 
ous shaking.  The  ceiling  should  be  scraped  and  whitewashed,  the  floor  g!iould 
be  washed  with  soap  and  water,  and  carbolic  acid  may  be  a^'ded  to  the  water, 
1  pt.  to  3  or  4  gals.     The  infected  clothing  should  be  cleansed  by  itself,  and  not 

'  Bent  to  the  laundry. 

IV.  "In  cases  of  "?aui  from  scarlet  fever,  the  funeral  services  should  bo 
strictly  private,  anr"  the  corpse  should  not  be  exposed  to  view.  Because  chil- 
dren are  espec'**!      iable  to  take  and  to  opread  scarlet  fever,  and  because 

6 


'.-hi 


66 


DK  CHASE'S  RECIPES. 


schools  afford  a  free  opportunity  for  this,  the  Board  of  Health  has  excluded 
from  school  every  child  from  any  family  in  which  a  case  of  the  disease  has 
occurred,  and  has  decreed  that  the  absence  shall  continue  four  weeks  from  the 
beginning  of  the  attiick,  except  in  cases  subject  to  the  discretion  of  the  Board, 
and  that  the  scholar  to  be  re-admitted  to  his" school-room  must  ha. e  the  certifi- 
cate of  a  physician  that  the  required  time  has  passed." 

Remarks. — I  think  the  above  directions  are  so  plainly  given  that  they  will 
be  readily  understood,  and  if  properly  followed  out,  the  spread  of  this  disease 
will  be  almost,  if  not  wholly  prevented.  I  will  say,  however,  that  the  use  of 
the  carbolic  acid  is  not  as  much  used  as  a  disinfectant  as  formerly.  See  "  Cop- 
peras Solution  of  the  National  Board."  This  and  zinc  solution  will  answer  for 
ill  purposes,  and  are  not  only  cheap,  but  absolutely  reliable. 

1.  TYPHOID  PEVEB,  —  Treatment  in  Its  More  Malignant 
Character. — The  malignant  character  of  this  disease  not  being  as  prevalent  la 
the  North  as  in  the  South,  I  will  first  give  the  treatment  used  by  Dr.  J.  J.  Jones, 
of  Conway  Station,  Ark.,  reported  through  the  Medical  Brief,  of  St.  Louis,  who 
has  treated  this  disease  in  all  its  grades  for  over  25  years.  When  it  takes  on  its 
malignant  character  of  dysentery  or  pneumonia,  which  are  inflammatory  and 
dangerous  if  r'- '  properly  met  or  treated  in  their  commencement,  he  said  that 
after  testing  vai     's  modes  of  treatment,  he  adopted  the  following: 

I.  First  cle_ase  the  alimentary  canal  with  syrup  of  rhubarb  and  bi-carbou- 
ate  of  soda. 

II.  Follow  this  with  spirits  of  turpentine,  30  drops;  oil  of  sassafras,  ft 
drops;  tinct.  opium  (laudanum)  25  drops;  mix  into  well  beaten  whites  of  two 
eggs  well  sweetened  with  loaf  sugar.    Dose — Give  an  adult  1  table-spoonful  of 
tliis  emulsion  every  3  hours. 

III.  If  the  pulse  is  full  and  firm,  and  over  100  per  minute,  give  the  fol- 
lowing: Tincture  of  gelseminum,  1  oz. ;  fluid  extract  of  aconite  (of  the  root 
is  best),  }4  ^^- ;  spirits  of  niter,  2%  drs. ;  mix.  Dose— Give  10  to  15  drops,  for  an 
adult,  every  3  hours,  until  the  pulse  drops  below  100.  [The  author  would  say, 
keep  the  pulse  under  100,  giving  this  alternately  with  the  emulsion — first  one, 
then,  1^4.  hours  after,  the  other;  but  these  drops  must  not  be  continued  to 
reduce  the  pulse  much  below  100  at  in '.  first.  If  it  does  this,  lessen  the  dose,  or 
make  it  4  or  5  hours  apart.] 

IV.  To  control  the  temperature  (heat  of  the  surface),  if  it  runs  very  high, 
which  it  frequently  does,  we  resort  to  the  wet  sheet  pack,  as  it  is  an  important 
agent  in  the  successful  treatment  of  typhus  and  typhoid  fevers.  Use  vinegar 
and  spirits  of  camphor  in  place  of  wp.ter  to  wet  the  sheet,  as  it  is  much  more 
sedative  (calming,  allaying  irritation  and  pain),  and  less  dangerous  than  water. 
After  the  pulse  and  temperature  is  brought  below  100.  we  give  large  doses  of 
tinct.  of  iron  (muriatcd  tinct.  of  iron  is  meant,  and  15  to  20  drops  would  be 
large  enough,  once  in  3  or  4  hours),  checking  the  diarrhea,  which  is  so  common 
In  typhoid  fever.  Alternate  this  (the  iron  tincture)  with  pure  hard  cider  or- 
lemonade.  Diet:  driod-bcef  tea,  and  milk  gruel  seasoned  with  pepper;  give 
«gg-nog  if  there  are  pneumonic  symptoms. 

Remarks.  —  It  would  be  well  to  say  here,  see  "  Use  of  Milk  in  Diarrhea, 


TREATMENT  OF  DISEASES. 


67 


Dysentery,  etc."    I  also  say  that  my  own  plan  has  been  to  sponge  t'iie  whole 
surface  with  bay  rum  and  water  (equal  parts),  sufficiently  often  to  keep  down 
the  excessi"e  heat;  and  if  bay  rum  is  too  expensive,  use  whiskey  and  water — 
warm,  if  preferred  by  tlie  patient;  or  vinegar  and  spirits  of  camphor  will  be 
good,  if  the  heat  is  not  too  excessive.     The  bay  rum,  however,  is  more  agree- 
able in  flavor,  especially  for  use  about  the  face  and  hands.     The  patient  can  do 
this  face  sponging  as  often  as  the  heat  demands  it,  keeping  a  dish  of  the  mix- 
ture and  a  small  sponge  near  for  the  purpose.     If  the  sponging,  in  place  of  the 
wet  sheet,  is  resorted  to,  let  it  be  done  as  often  as  the  comfort  of  the  patient 
demands  it — doing  it  under  the  bed  clothes,  to  avoid  any  exposure  to  cold  air. 
The  lemonade  recommended  by  Dr.  Jones,  or  some  of  the  drinks  for  fever 
patients  in  other  parts  of  this  work,  would  be  very  desirable;  but  what  he  calls 
"  pure  hard  cider,"  unless  reduced  with  cold  water,  would  generally,  I  think, 
be  a  little  too  "  hard; "  however,  it  can  soon  be  ascertained  by  trial.    Whatever 
the  patient  craves  in  the  line  of  drink  or  food,  I  believe  in  allowing  moderately; 
imd  never  to  refuse  even  cold  water  right  from  the  well  or  spring,  as  old  allo- 
pathy used  to  do  in  the  years  "  auld  lang  syne,"  by  which,  I  have  not  a  doubt, 
thousands  of  persons,  burning  up  with  fever,  have  lost  their  lives,  where,  if 
water  had  been  allowed,  they  might  just  as  well  have  been  saved  to  their  friends 
«nd  usefulness.     So  well  satisfied  am  I  of  this,  that  I  cannot  but  give  an  inci- 
dent reported  recently  by  a  Dr.  Fairchild  while  lecturing  in  New  York.   Touch- 
ing upon  the  old  plan  of  the  doctors  not  allowing  water  to  fever  patients,  he 
gives  the  case  of  his  uncle  in  the  South,  while  slavery  was  in  force,  as  follows: 

"  My  own  imcle,  for  one,  lay,  as  we  supposed,  at  the  point  of  death. 

"A  trusty  old  colored  man,  his  watchman,  was  called  to  his  bed  about  mid- 
night.    Speaking  just  above  a  whisper,  he  said: 

"  'Abe,  I  am  going  to  ask  of  you  just  one  last  requ»jst.    Will  you  grant  it?* 

"  '  Yes,  massa,  anything  you  ask,  1  do.' 

"  '  Take  the  old  wooden  ]ug;  go  to  the  spring  back  of  the  barn,  fill  it  with 
■cold  water  and  bring  it  to  me  quick.' 

"  'Oh,  masj>i ,  massa,  anything  else  you  ask,  I'll  do.  Do  you  know  what 
missus  and  doctor  said? — '  no  water,  no  water.' ' 

"  'Abe,  vou  go;  if  you  don't  and  I  live,  I'll  shoot  you  dead.' 

"After  deliberating  for  a  moment,  he  said,  '  Massa,  I  go.' 

"  It  was  brought  to  him.  He  drank  his  fill.  By  morning  every  drop  was 
gone.  The  fever  broke.  He  fell  into  a  quiet,  peaceful  sleep,  and  was  soon 
restored  to  health.     And  not  until  then,  was  any  one  told  what  cured  him. 

"  Such  examples  as  these  finally  changed  the  system  of  treating  fevers.  In 
this  specific  disease  common  sense  is,  at  last,  master  of  the  situation." 

It  is  to  be  hoped  that  such  a  condition  of  suffering  and  final  death,  as  above 
spoken  of,  may  never  be  allowed  to  gain  the  ascendency  with  any  class  of  phy- 
sicians again. 

2.  Typhoid  Fever,  the  Value  of  Coffee  in.— Dr.  Guillasse,  of 
the  French  Navy,  on  typhoid  fever,  says:  "Coffee  has  given  us  unhoped  for 
satisfaction;  after  having  dispensed  it,  we  find,  to  our  great  surprise,  that  its 
action  is  as  prompt  as  it  is  decisive.  No  sooner  have  our  patients  taken  a  few 
table  spoonfuls  of  it  than  their  features  become  relaxed,  and  they  come  to  their 
senKcs.  The  next  day  the  improvement  is  such  that  we  are  tempted  to  look 
«pon  cofllee  as  a  specific  (positive  cure)  for  typhoid  fever.     Under  its  influence 


l.V 


08 


DB.  CHASE'S  RECIPES. 


V      11 


the  stupor  Is  dispelled,  and  the  patient  rouses  from  the' state  of  somnolency  in 
■which  he  has  been  since  the  invasion  of  tlie  disease.  Soon  all  the  functions 
take  their  natural  coin"se,  and  he  enters  upon  convalescence. "  Dose — Dr.  Guil- 
lasse  gives  to  an  adult  2  or  3  table-spoonfuls  of  strong,  black  coffee  every  two 
hours,  alternated  with  1  or  2  tea-spoonfuls  of  claret  or  Burgimdy  wine.  A  little 
lemonade  or  citrate  of  magnesia  should  be  taken  daily,  and  after  awhile  qui- 
nine. From  the  fact  that  malaria  and  cerebral  fever  appear  first,  i.  e.,  a  gen- 
eral prostration,  with  heatl,  or  brain  fever,  accompanied  with  stupor,  or  great 
tendency  to  sleep,  somnolency,  from  the  Latin  sommis,  to  sleep.  The  doctor 
regards  typhoid  fever  as  a  nen-ous  disease,  and  the  coffee  acting  on  the  nerves 
is  peculiarly  indicated  in  the  early  stages  before  local  complications  arise. 


i    n  '1 


DISINFECTANTS  FOB  ALL  CONTAGIOUS  DISEASES— FOB 

THE  SICK-BOOM,  BODY  AND  BED-CLOTHING, 

WATEB-CLOSETS,  SEWEBS,  ETC. 

The  following  instructions  were  published  in  the  Hospital  Gazette  by  the 
National  Board  of  Health,  which  was  composed  of  some  of  the  most  promi- 
nent men  in  the  medical  profession,  as  will  be  seen  by  the  names  accompanying 
the  instr"      is. 

"  DIol  ■fection  is  the  destruction  of  the  poisons  of  infectious  and  contagious 
diseases. 

"  Deodorizei's,  or  substances  which  destroy  smells,  are  not  necessarily  dis- 
infectants, and  disinfectants  do  not  necessarily  have  an  odor. 

'•Disinfection  cannot  compensate  for  want  of  cleanlinessnor  of  ventilation. 

1.  Disinfectants  to  be  Employed.— I.  "  Koll  sulphur  (brimstone) 
for  fumigation. 

II.  Copperas  Solution. — "  Sulphate  of  iron  (copperas)  dissolved  in  water 
in  the  proportion  of  1%  lbs.  to  1  gal. ;  for  soil,  sewers,  etc. 

[The  author,  during  the  present  summer,  (in  the  month  of  August,  1883,) 

dissolved  3  lbs.  of  common  copperas  in  a  common  wooden  pail,  holding  about 

23^  or  3  gals.,  by  pouring  on  hot  water,  and  with  an  old  dipper  threw  it  all 

about  on  the  privy  used  by  about  15  persons,  which  so  completely  deodorized 

and  disinfected  it  that  it  required  no  more  until  late  in  the  season.] 

III.  Zine  Solution. — Sulphate  of  zinc  and  common  salt,  dissolved  together 
in  water  in  the  proportions  of  4  ozs.  sulphate  and  2  ozs.  of  salt  to  1  gal. ;  for 
clothing,  bed  linen,  etc. 

"  Note. — Carbolic  acid  is  not  included  in  the  above  list  for  the  following 
reasons:  It  is  very  difticult  to  determine  the  quality  of  the  commercial  article, 
and  the  purchaser  can  never  be  certain  of  securing  it  of  jiroper  strength;  it  is 
expensive,  when  of  good  quality,  and  experience  has  shown  that  it  must  be 
employed  in  comparatively  large  quantities  to  be  of  any  use;  besides  it  is  liable,, 
by  it'  strong  odor,  to  give  a  false  sense  of  security. 

2.  How  to  Use  Disinfectants.- 1.  "  In  the  Sick  lioom.~Thc  most 
valuable  agents  are  fresh  air  and  cleanliness.  The  clothing,  towels,  bed  linen, 
etc.,  should,  on  removal  from  the  patient,  and  before  tliey  are  taken  from  the 
room,  be  placed  in  a  pail  or  tub  of  the  zinc  solution,  boiling  hot  if  possible. 
All  discharges  should  either  be  received  in  vessels  containing  the  copperas  solu 
Xwu.  or.  when  this  is  unnracticable.  should  be  immediately  covered  witi\  tlio 


TREATMENT  OF  DISEASES. 


solution.  All  vessels  used  about  the  patient  should  be  cleansed  or  rinsed  with 
the  same.  Unnecessary  furniture — especially  that  which  is  stuffed — carpets 
and  hangings,  should,  when  possible,  be  removed  from  the  room  at  the  outset; 
otherwise  they  should  remain  for  subsequent  fumigation,  as  next  explained. 

II.  "  Fumigation. — Fumigation  with  sulphur  is  the  only  practical  method 
for  disinfecting  the  house.  For  this  reason  the  rooms  to  be  disinfected  must 
be  vacated.  Heavy  clothing,  blankets,  beduint,  and  other  articles  which  can- 
not be  treated  with  the  zinc  solution,  should  be  opened  and  exposed  during 
fumigation,  as  next  directed.  Close  the  rooms  tightly  as  possible,  place  the 
sulphur  in  iron  pans  supported  upon  bricks  placed  in  wash-tubs  containing  a 
little  water,  set  it  on  fire  by  hot  coals  or  with  the  aid  of  a  spoonful  of  alcohol, 
and  allow  the  room  to  remain  closed  24  hours.  For  a  room  about  lOfeet  square 
at  least  2  lbs.  of  sulphur  should  be  used;  for  larger  rooms,  proportionally  in- 
creased quantities. 

III.  "  Pre^iises. — Cellars,  yards,  stables,  gutters,  privies,  cesspools,  water- 
closets,  drains,  sewers,  etc. ,  should  be  frequently  and  liberally  treated  with  the 
•copperas  solution,  No.  2.  The  copperas  solution  is  easily  prepared  by  hanging 
a  basket  containing  about  60  lbs.  of  copperas,  in  a  barrel  of  water.  [This 
would  be  IJ^  lbs.  to  the  gallon,  or  about  that.     It  should  all  be  dissolved.] 

IV.  "  Body  and  Bed-Clothing,  etc. — It  is  best  to  burn  all  articles  which 
have  been  in  contact  with  persons  sick  with  contagious  or  infectious  diseases. 
Articles  too  valuable  to  be  destroyed  should  be  treated  as  follows: 

'  (a.)  Cotton,  linen,  flannels,  blankets,  etc.,  should  be  treated  with  the 
boiling  hot  zinc  solution;  introduce  piece  by  piece;  secure  thorough  wetting, 
and  boil  for  at  least  half  an  hour. 

"{b.)  Heavy  woolen  clothing,  silks,  furs,  stuffed  bed-covers,  beds,  and 
other  articles  which  cannot  be  treated  with  the  zinc  solution,  should  be  hung  in 
the  room  during  the  fumigation,  their  surfaces  thoroughly  exposed,  and  the 
pockets  turned  inside  out.  Afterward  they  should  be  hun^  in  the  open  air, 
beaten  and  shaken.  Pillows,  beds,  stuffed  mattrasses,  upholstered  furnitiire, 
etc.,  should  be  cut  open,  the  contents  sjjread  out  and  thoroughly  fumigated. 
Carpets  are  best  fumigated  on  the  floor,  but  should  afterward  be  removed  to  tlie 
open  air  and  thoroughly  beaten. 

V.  "  Corpses. — Corpses  should  be  thoroughly  washed  with  a  zinc  solution 
of  douW  strength;  should  then  be  wrapped  in  a  sheet  wet  with  zinc  solution, 
and  bui  at  once.  Metallic,  metal-lined,  or  air-tight  cofllns  should  be  used 
when  po,  ..ble,  certainly  when  the  body  is  to  be  transported  for  any  considera- 
ble distance.  The  following  named  gentlemen  composed  the  board:  George  F. 
Barker,  M.  D.,  University  of  Pennsylvania,  Philadelphia;  C.  F.  Chandler,  M. 
D.,  College  of  Physicians  and  Surgeons,  Health  Department,  New  York;  Heniy 
Draper,  M.  D.,  University  of  the  city  of  New  York;  Edward  G.  Janeway,  M. 
D.,  Bellevue  Medical  College,  Health  Department,  New  York;  Ira  Remson,  M. 
D.,  Johns  Hopkins  University,  Baltimore,  Md. ;  S.  O.  Vanderpoel,  M.  D., 
Albany  Medical  College,  Albany,  N.  Y.;  Health  Department,  New  York, 
Health  Officer  of  the  Port  of  New  York." 

Remarks. — Certainly  no  commendation  of  mine  is  needed  to  give  strength 
ti  these  instructipns,  as  the  most  implicit  confidence  should  be  placed  in  them, 
coming,  as  they  do,  from  the  highest  authority  in  the  United  States  upon  mat- 
ters of  this  kind.  I  will  add,  however,  that  no  time  should  be  lost  in  using 
them  as  soon  as  an  occasion  calls  for  them.  The  copperas  solution  I  have 
found  entirely  satisfactory.  See  also  "  Note,"  following  Dr.  Scott's  treatment 
of  diphtheria,  upon  the  pennanganate  of  potash  as  a  disinfectant;  also  see  the 
"Nitrate  of  Lead  as  a  Di.-^infectant  in  Small-pox,"  and  also  the  "Use  of  Yeast 
And  a  Milk  Diet  in  Scarlet  Fever  and  Small-pox."    It  !.->  well  to  keep  uU  tlicso 


^&^: 


fiii'' 


70 


DR.  CHASE'S  liECIPES. 


valuable  things  before  tlic  mind,  to  be  able  to  save  pain  and  suffering  of  our 
fellow  creatures. 

1.  SMALL-POX— A  Certain  Cure.  — Wm.  Grandy,  of  Detroit, 
communicated  tlie  following  item  of  Mr.  Hines'  to  the  Detroit  Tnbune,  which 
he  had  seen  in  the  Toronto  Weejdy  Globe,  with  these  remarks: 

"Small-pox  being  so  fatal  and  so  much  feared,  an  unfailing  remedy  like 
the  following,  so  simple  and  so  safe,  once  discovered,  oui^ht  to  be  brought  to 
the  knowledge  of  the  masses  without  hesitation  or  dehxy. " 

"I  am  willing,"  says  Edward  Hines  "to  risk  my  reputation  as  a  public 
man  if  the  worst  case  of  small-pox  cannot  be  cured  m  three  days  simply  by 
cream  of  tartar.  This  is  tlie  sure  and  never-failing  remedy:  Cream  of  tartar,  1 
oz.,  dissolved  in  boiling  water,  1  pt. ;  to  be  drank  when  cold,  at  short  intervals. 
It  can  be  taken  at  any  time  and  is  a  preventative  as  well  as  a  curative.  It  is 
known  to  have  cured  thousands  of  cases  without  fail.  I  have  myself  restored 
hundreds  by  this  means.  It  never  leaves  a  mark,  never  causes  blindness,  and 
always  prevents  tedious  lingering. " 

Jiemarks, — Although  this  seems  to  be  very  strong  language,  yet  I  have  never 

seen  it  disputed,  nor  have  I  seen  by  any  reports  of  cases  that  it  has  been  adopted 

in  this  country;  but,  as  it  is  deemed  very  important  to  lieep  the  bowels  in  asolvent 

condition  in  this  diseas6,  no  better  and  no  safer  medicine  can  be  adopted  for 

this  purpose.     Let  it  be  hsed,  by  all  means. 

2.  Small-Pox— A  Cure  for,  or  Belief  in.  —  As  the  prevention  or 
cure  of  this  disease  is  a  question  that  concerns  every  person,  we  take  the  fol- 
lowing from  the  New  York  Journal  of  Coinmeree,  one  of  the  most  conservative 
and  reliable  dailies  published  in  this  country 

"  A  lady,  the  mother  of  six  children,  had  often  sought  relief  for  a  pain  in 
the  back  by  taking  saltpeter  and  brandy.  She  was  exposed  to  the  small-pox 
and  contracted  the  disease.  The  premonitory  symptoms  were  violent  fever, 
severe  pain  in  the  head  and  excruciating  pain  in  the  region  of  the  kidneys.  A 
physician  was  called  during  the  night,  but  in  doubt  as  to  the  nature  of  the  dis 
ease,  though  suspecting  it  to  be  a  case  of  small-pox,  he  made  no  prescription, 
promising  to  return  early  next  morning.  The  fever  and  pain  increasing,  she 
begged  her  husband  to  prepare  for  her  the  old  prescription  of  saltpeter  and 
brandy.  The  brandy  was  not  to  be  had,  but  lie  crushed  a  piece  of  saltpeter 
as  large  as  a  common  white  bean.  This  she  took  in  a  tea-spoonful  of  cold 
water.  Feeling  better,'  the  dose  was  once  or  twice  nipcated.  Pain  soon  sub- 
sided and  she  slept  well  during  the  remainder  of  the  night  and  awakened  feel- 
ing perfectly  well.  She  had  60  well  defined  pustules  in  her  face,  but  they  were 
but  slightly  inflamed  and  not  at  all  painful.  The  developments  of  small-pox 
on  her  entire  person  were  in  number  and  appearance  in  keeping  with  those  on 
her  face.  In  due  time  all  her  children  and  her  lui.sband  were  aftV  cted,  as  she 
had  been,  bj^  fever  and  pain  in  the  liead  and  back.  They  received  the  same 
treatment  with  the  same  favorable  result.  Several  families  caught  the  disease, 
used  the  same  remedy,  and  in  every  case  the  result  was  favorable." 

Remarks. — Not  long  after  preparing  the  above  given,  I  saw  a  report  that 
"!V!exican  doctors  were  curing  smaI!-pox  in  3  days,  and  no  marks  left,"  by  the 
use  of  cream  of  tartar  and  water,  which  would  go  to  strengthen  the  idea  tliat 
Mr.  Hiues'  treatment  above  given  is  reliable. 

3.  Small- Pox  Pitting,  to  Prevent.— It  is  well  known  that  patients 
In  rooms  that  are  well  lighted,  pit  very  much  more  than  in  darkened  rooms.  I 
should,  tlien,  have  the  room  as  dark  as  possible  for  small  pox  patients;  and  not 


TREATMENT  OF  DISEASES. 


71 


only  this,  but  should  cover  the  face,  neck  and  hands  with  black  cambric,  or 
muslin,  cut  and  made  into  suitable  shape  to  keep  off,  or  out,  all  possible  rays  of 
light.  (The  rays  that  make  the  chemical  changes  in  photographing  are  absorbed 
into  the  pus,  so  changing  it  as  to  produce  the  deep  pitting.)  Certainly,  then, 
no  trouble,  nor  inconvenience,  necessary  to  avoid  this  should  be  considered  fo? 
a  moment,  to  save  a  life-long  annoyance,  that  none  of  us  would  like  to  have 
placed  upon  us  by  the  terrible  pitting  we  often  see.  Then  take  all  these  pre- 
cautions and  avoid  it;  certainly  not  overlooking  the  yeast  and  milk  diet,  before 
named;-  or  pursue  the  following  plan,  as  practiced  in  Cliina: 

4.  Small-Fox,  to  Prevent  Fitting,  Practiced  in  the  Englisb* 
Army  in  China. — It  is  very  simple  and  easily  followed,  and  if  a  blister  ow 
tlie  arm  of  a  diptheritic  patient  will  draw  off  the  irritation  from  the  throat,  as- 
It  has  done,  why  should  not  this  cause  the  small-pox  eruption  to  come  out  on 
such  parts  ?  It  is  done  in  tliis  way:  When  the  fever,  which  always  precedes- 
the  eruption,  is  at  its  highest,  and  before  the  eruption  appears,  rub  the  chest 
■with  croton  oil  and  tartar  emetic  ointment,  which  causes  the  whole  eruption  ta 
appear  on  that  part  of  the  body,  to  the  relief  of  the  face;  and  as  it  is  claimed 
also  to  cause  a  full  eruption  to  appear,  it  prevents  its  attack  upon  internal 
organs,  which  is  usually  fatal.  It  is  claimed  by  the  Oerman  lieformed  3fessen- 
ger  to  be  done  in  the  English  army  in  China  by  general  order.  It  was  reported 
through  the  Medical  Bitef,  1883,  page  550,  by  J.  A.  Proctor,  M.  D.,  of  Union 
City,  Ind.    It  is  worthy  of  trial. 

5.  Small-Fox,  the  Nitrate,  or  Chloride,  of  Lead  as  a  Dis« 
infeotant  in. — The  mode  of  preparing  and  using  the  nitrate,  or  chloride,  of 
lead,  as  a  disinfectant,  is  from  the  Physician  and  Pharmaciat,  as  follows:  Chlo- 
ride of  lead  is  said  to  be  the  most  powerful,  safe  and  economical  deodorizer 
and  disinfectant  known.  To  prepare  it  for  use,  on  a  small  scale,  for  ordinary 
purposes,  take  nitrate  of  lead,  %  dr.  and  dissolve  it  in  hot  water,  1  pt. ;  dissolve 
also  J^  oz.  of  common  salt  in  water,  2  galls.,  and  mix  the  two  solutions,  which 
makes  the  chloride  of  lead,  in  solution,  ready  for  use.  A  cloth  wet  with  this 
and  hung  up  in  a  room  filled  with  a  fetid  atmosphere,  will  sweeten  it  instantly, 
and  the  solution  thrown  into  a  water-closet,  sink  or  drain,  will  produce  the  same 
effect.  It  is  not  carbonic  acid,  but  the  sulphite  of  hydrogen  and  ammonium, 
which  are  eliminated  with  the  breath  and  through  the  pores  of  the  skin  of  the 
liviilg  body,  that  makes  people  who  are  exposed  to  such  an  atmosphere  so  de 
pressed,  and  which,  when  highly  concentrated,  develops  typhus  poison,  which 
causes,  or  at  least  aids,  in  developing  fevers  of  a  low  grade,  or  typhoid  charac- 
ter. Nitrate  of  lead  is  in  dry  crystals,  and  is  sold  according  to  its  quality  at  IS 
to  25  cts.  per  pound,  which  would  make  several  hundred  gallons  of  solution  of 
chloride  of  lead. 

Itemarka. — Then  let  this,  or  those  of  the  National  Board  of  Health  above, 
be  used  as  freely  as  necessity  insures  the  purification  of  the  sick  room,  in  all 
contagious  diseases,  cess- pools,  water-closets,  etc.,  and  thus  not  only  avoid  the 
spreading  of  contagious,  but  prevent  the  development  of  the  disease  by  the 
poisonous  effluvfa  arising  from  these  places. 


72 


DR.  CHASE'S  BECIPKS. 


e.  Small-Fox,  Prevented  by  Vaccination.— Dr.  Woolsey  reported 
tbc  case  in  the  Pacific  Medical  and  Surgical  Journal  as  follows:  "Small-por 
occurred  in  a  Chinese  boarding  house,  at  a  jute  factory,  containing  seven  liun- 
dred  and  ten  persons,  under  the  same  roof.  Seven  were  sick,  one  of  whom 
died,  when  all  were  vaccinated,  and  no  other  case  occurred,  thus  'exemplifying 
tlie  protective  power  of  vaccination,  or  of  some  very  remarkable  coincident." 

Remarks. — Webster  says  "coincident"  is  having  coincidence  {i.  e.,8ome 
drcumatance),  agreeing,  corresponding,  comiatent.  1  liave  italicised  the  word 
consistent  merely  to  show  how  inconsistent  it  would  be  to  suppc^se  that  any 
other  circumstance  could  have  given  such  protective  power,  except  the  vaccina- 
tion. Then  I  think  I  have  said  enough  when  I  say  there  carnot  be  a  'reasonable 
doubt  but  that  vaccination  is  not  only  a  protection,  but  that  it  is  also  safe;  and 
therefore  it  ought  to  be  adopted  and  insisted  upon  by  boards  of  health,  and  also 
by  parents  and  guardians. 

7.  Small  Pox,  the  Origin  of  Vaccination  for.— Upon  the  question 
of  vaccinati'in,  I  will  give  an  item  from  Leonard's  Medical  Jo'urnal,  of  Detroit, 
Mich.,  Oct.,  1882,  as  to  the  origin  of  this  practice;  which,  by  this  item,  it  scema 
must  now  be  given  to  woman — the  milkmaid  instead  of  Dr.  Jenner,  ap  hereto- 
fore accredited.  That  is,  his  mind  was  capable  of  grasping  or  comprehending 
the  philosophy  of  the  fact  communicated  l)y  the  maid,  and  out  of  that  be.  Dr. 
Jenner,  worked  out  tlie  practice  of  vaccination  which  has  saved  millions  of 
lives,  no  doubt;  but  it  should  also  teach  us,  what  some  physicians  have  alr'jady 
claimed  to  be  imjjortant,  tlie  fact  that  virus  from  the  cow  or  some  young  and 
healthy  animal  should  be  used  to  vaccinate  with,  and  not  the  virus  from  thu 
human  subject,  which,  it  has  been  claimed,  has  communicated  the  disease  to 
those  vaccinated  with  it.  Jenner,  no  doubt,  used  the  virus  from  the  cow  of  the 
"maid."  Let  others  do  tlie  same  from  other  cows.  The  poetry,  it  is  claimed 
by  the  above  named  journal,  is  founded  upon  fact;  but  if  it  is  not,  it  shof^ 
the  greater  power  of  the  rhymer's  imagination.    It  is  as  follows: 

"  Where  are  you  going,  my  pretty  milkmaid?  " 

"To  see  Doctor  Jenner,"  the  milkmaid  said, 

"I  have  such  a  cough,  and  it  bothers  me  so, 
I  promised  Jack  Roljin  for  sure  that  I'd  go 
For  a  draught  from  the  Doctor  to-day." 
And  she  nodded  licr  liead  with  so  saucy  a  smile,  ' 

That  no  one  would  think,  who  was  looking  the  while, 
That  she  needed  the  Doctor,  his  pills  or  his  plaster, 
I  doubt  she  could  swear  that  she  did,  if  you  asked  her; 
That  sunny,  blight  morning  in  May. 


Ah!  how  little  she  thought,  that  unthinking  young  laaB, 
While  her  little  pink  feet  went  atrip  o'er  the  grass, 
If  Jack  Robin  had  not  be^'n  so  true  to  his  fancy. 
As  to  fear  the  least  whisper  of  harm  to  his  Nancy, 

The  great  loss  'twould  have  been  to  us  all. 
Bat  so  it  has  proved  such  a  number  of  times, 
As  I  have  not  the  space  to  recount  in  rhymes. 

Great  events  have  beginnings  so  smalL 


TREATMENT  OF  DISEASES. 


78 


•V 


■  Well!  to  keep  by  mj  milkmaid  (as  long  as  I  can),     '"  • 

Whon  flhc'd  courtesicd  her  boat  to  the  medical  man. 
And  had  told  (lieaven  bless  her)  how  badly  she  felt, 
With  such  pouting  red  lips,  and  such  rucfdy  good  health. 

As  no  doctor  could  hope  to  improve; 
She  sat  down  to  await  his  compotinding  her  pill, 
And  their  chat  led  along  to  the  terrible  ill  '  > 

That  the  small-pox  was  threatening  to  prove. 

Doctor  Jenner  looked  grave  when  she  mentioned  the  matter^ 
He  thought  it  too  bad  tor  so  careless  a  chatter; 
But  saucy  young  Nancy  had  nothing  to  dread, 
"But  few  of  the  milkmaids  would  get  it,"  she  said, 

"  For  their  hands  had  been  sore  from  tlie  cows. 
And  altlio'  it  was  horrid  to  milk  when  the  beast  ' 

Had  her  bag  all  broken  out,  it  was  certain,  at  least, 

To  keep  the  small-pox  from  the  house." 

I  hope  Doctor  Jenner,  that  morning  in  May, 
When  he  finished  her  pills  and  then  sent  her  away, 
Remembered  enough  of  the  lass  and  the  stuff 

Not  to  give  her  a  dose  for  a  cow; 
For  his  mind  went  far  off 
From  the  girl  and  the  cough; 

But  what  does  it  matter,  jast  now? 
For  her  few  simple  words,  while  she  waited. 
Oh  1  think  with  how  much  they  were  freighted, 
When  Jenner's  quick  mind  they  awakened,  to  find 
How  science  could  conquer  the  foe. 
And  gave  every  nation  that  blessed  Vaccination 

That  takes  out  the  siing  from  the  blow." 

1.   NEURALGIA— German  Cure  of  a  Very  Bad  Case.—A  tea 

and  poultice,  made  from  the  leaves  of  our  common  field  thistle,  is  reported  to 
have  cured  a  person  who  had  suffered  horrible  pains  from  neuralgia.  Failing 
to  obtain  relief  in  this  country,  and  hearing  of  a  noted  physician  in  Germany 
who  invariably  cured  the  disease,  he  crossed  the  ocean  and  visited  Germany  for 
treatment.  He  was  permanently  cured  after  a  short  sojourn,  and  the  doctor 
freely  gave  him  the  remedy  as  above  given.  Directions  and  Dose— The 
leaves  are  macerated  (soaked  or  steeped  in  water  to  become  very  soft)  and  used 
on  the  parts  afflicted,  as  a  poultice,  while  a  small  quantity  of  the  leaves  are 
boiled  down  to  the  proportion  of  a  quart  to  a  pint,  and  a  small  wine  glassful 
of  the  decoction  drank  before  each  meal. 

Remarks. — The  gentleman  says:  "  I  have  never  known  it  to  fail  of  giving 
relief,  while  in  almost  every  case  it  has  effected  a  cure."  It  is  certainly  simple, 
and  easy  of  trial,  and  no  doubt  will  prove  effectual  in  many  cases. 

There  must  be  something  in  this  thistle  cure,  for  a  Mr.  F,  K.  Ford,  of 
Shellsburgh,  Iowa,  who  was  an  agent  of  the  Chase  Publishing  Co.,  wrote  to  the 
■company,  desiring  to  get  the  same  recipe  into  their  Receipt  Book.  He  also 
sent  the  onion  and  tobacco  cure  for  earache,  which  will  be  found  under  that 
head.  As  Mr.  Ford  gives  a  more  definite  mode  for  preparing  the  thistle  tea,  I 
will  give  it.    It  is  as  follows: 


\ 


lit 


■■■;i'|. 


■  V'  i 


74 


DR.  CHASE'S  RECIPES. 


I.  For  the  Tea.  —  Take  the  leaves  of  the  largo  flcld-thistlo  (not  Canada). 
[Tlie  technical  or  botanical  name  of  this  Rpocics  of  indigenous  (native)  Amer- 
ican thistle  is  eirrium  laneeolatum.  (Certainly  it  has  many  lances,  or  prickers, 
as  sharp  as  a  lance.)  In  western  New  York,  where  the  author  was  raised,  to 
distinguish  it  from  the  Canadtf,  it  was  always  called  the  "  bull-tliistle."]  Press 
a  gallon  measure  full  of  them;  then  put  in  all  the  wat(!r  it  will  hold;  hoil  down 
to  %  gal.;  strain,  and  let  cool  (I  should  say,  let  cool  and  strain).  Dose — Of 
this  take  a  wine-glassful  every  morning  before  lircakfivst;  the  same  before  tea. 

II.  For  the  Poultice. — Take  the  leaves  of  the  same  kind  of  thistle,  put 
them  into  a  clean  cloth  and  pound  to  a  jelly:  put  a  layer  of  this  on  the  aiflictcd 
part,  bind  on  with  cloth,  every  night.     Be  sure  to  get  fresh  leaves. 

2.  Neuralgia,  Headache,  etc.,  English  Remedy  for.— The  inti- 
mate mixture  of  equal  parts  of  chloral  hydrate  and  camphor  will  produce  a 
clear  fluid,  which  is  of  the  greatest  value  as  a  local  application  in  neuralgia. 
Dr.  Lenox  Brown  states,  in  one  of  the  English  medical  journals,  he  has  em- 
ployed it  in  his  practice,  and  induced  others  to  do  so,  and  that  in  every  case  it 
lias  afforded  great  and,  in  some  instances,  instantaneous  relief.  Its  success 
does  not  appear  to  be  at  all  dependent  on  the  nerve  affected,  it  being  equally 
eflJcacious  in  neuralgia  of  the  larynx,  and  in  relieving  spasmodic  cough  of  a 
nervous  or  hysterical  character.  It  is  only  necessary  to  paint  the  mixture 
lightly  over  the  painful  part,  and  to  allow  it  to  dry.  It  never  blisters,  tho\igh 
it  may  occasion  a  tingling  sensation  of  the  skin.  For  headache  it  is  also  found 
an  excellent  application.  Directions — Rub  the  two  together  in  a  mortar, 
■which  liquifies  them,  then  bottle,  and  paint  over  the  parts,  lightly,  as  above. 
For  toothache  apply  with  lint,  and  rub  upon  the  gums.  I  called  upon  one  of 
the  principal  druggists  of  Ann  Arbor,  Mich.,  where  I  was  then  living,  to  see 
if  they  would  mix,  and  also  to  see  if  they  would  make  a  clear  fluid,  as  men- 
tioned in  the  recipe;  but  I  found  he  had  mixed  them  several  times  for  the  last 
two  years,  and  the  result  had  been  satisfactory.  lie  had  used  the  mixture  per- 
sonally, by  wetting  cotton  in  it  and  putting  it  into  a  decayed  tooth,  but  the  tooth 
was  so  extensively  ulcerated  at  the  roots,  although  it  kept  down  the  pain,  yet 
it  had  to  be  extracted  some  two  months  after.  But  for  common  neuralgic 
pains  the  relief  was  generally  instantaneous. 

3.  Neuralgia  and  Sciatica,  Simple  Home  Remedy  .—Dr.  Eb 
rard,  of  Nines,  France,  states  that  he  has  fortnany  years  treated  all  his  cases 
of  neuralgic  and  sciatic  pains  with  an  approved  apparatus,  consisting  merely 
of  a  flat  iron  and  vinegar,  two  things  that  will  be  found  in  every  house.  The 
iron  is  heated  until  sufllciently  hot  to  vaporize  the  vinegar,  and  is  then  covered 
with  some  woolen  fabric,  which  is  moistened  with  the  vinegar,  and  the  appara- 
tus is  applied  at  once  to  the  painful  part.  The  application  may  be  repeated  two- 
or  three  times  a  day.  Dr.  Ebrard  states  that  as  a  rule  pain  disappears  in 
twenty-four  hours,  and  recovery  ensues  at  once. 

4.  Neuralgia,  Facial— Quick  and  Permanent  Cure.— A  quick 
and  permanent  cure  of  this  disease,  says  a  prominent  physician,  can  be  effected 
iy  using  a  spray -shower  of  sulphuric  ether  upon  it.    The  intense  cold  is  sup 


TREATMENT  OF  DISEASES. 


7» 


posed  to  act  upon  the  diseased  nerves,  so  as  to  produce  a  complete  change  in 
their  nutrition  and  action. 

Remarks. — I  trust  it  will  so  prove.  To  do  it  properly  a  iray  instrument 
kept  by  druggists  would  have  to  be  used,  continuing  its  use  .  til  relieved,  and 
if  to  be  permanent,  I  should  say  occasionally  for  a  few  days.  I  know  its  clH- 
ciency  in  ordinary  pain — why  not  in  neuralgia?  But  I  cannot  see  why  apply* 
ing  it  as  a  liniment  may  not  do  as  w.ell. 

6.    Neuralgia  Fill,  Tonic  Alterative  and  Stimulant  for. — 

Quinine,  1  dr.;  morphine,  IJ^grs. ;  strychnine,  1  gr.;  arsenlous  acid,  \yi  grs. ; 
solid  ex.  of  aconite,  10  grs. ;  mi.x  very  thoroughly  and  divide  into  30  pills. 
Dosu — Take  1  pill  only,  2  hours  after  each  meal;  never  more  than  3  daily,  and 
never  more  than  1  at  a  time. 

Remarks. — This  will  be  found  a  very  valuable  pill  for  neuralgia  and  all 
cases  requiring  tonic,  alterative,  anodyne  or  stimulating  treatment,  and  espe- 
cially so  far  as  females  of  a  weak  and  feeble  habit,  or  condition  generally. 
Valuable  in  ague,  or  chills  and  fever  particularly.  Some  will  say  they  contain 
some  poisonous  articles,  so  they  do,  and  so  docs  most  medicines;  but  if  they 
are  made  carefully  and  taken  only  as  directed  they  will  hurt  none,  but  benefit 
many.    (See  also  remarks  after  next  recipe;  see  also  *onic  elixir,  etc.) 

6.  Neuralgia  of  the  Head,  Toothache,  etc.,  Immediate  Cure. 
J.  W.  M.  Czarloryski,  M.  D.,  of  Stockton,  Cal.,  writes  to  the  Rrkf,  page  4G3, 
1883,  as  follows:  Dr.  W.  C.  Frederick,  of  Lonoke,  Ark.,  desires  a  remedy  for 
the  above  diseases.  If  he  will  moisten  cotton  well  and  introduce  it  into  tho 
previously  cleaned  ear  of  the  patient,  with  the  following  lotion  (mixture),  he 
will  be  surprised  with  the  miraculous  eilects:  Fl.  exs.  of  belladonna,  viburnum 
opulus  (high  cranberry)  and  gelseminum  sempervirens  (yellow  jasmine),  each 
equal  parts  (say  J^  oz.);  mix.  By  its  local  application  on  dental  branches  of 
the  quintus  trigemine,  (tilth  pair  of  nerves  ).  It  will  relieve,  in  the  same 
■way,  even  toothache  in  the  worst  form  in  less  than  five  minutes. 

Remarks. — Druggists  are  now  keeping  all  the  prominent  fluid  extracts.  If 
they  have  them  not  in  any  place,  try  tinctures,  which  will  answer  for  most  pur- 
poses. For  toothache,  wet  cotton  in  the  mixture  and  put  into  the  tooth,  if  hol- 
low, and  rub  a  little  on  the  gums  and  in  front  of  the  ears.  (See  also  Ely's 
headache  and  toothache  remedy,  and  the  pain-killer.) 

7.  Neuralgia— Warning  of  a  Poor  State  of  Health.— I  cannot 
do  better,  in  closing  the  subject  of  Neuralgia,  than  by  giving  the  following 
sensible  statement  from  the  London  (Eng.)  Lancet,  to  show  the  importance  of 
toning  up  the  system  of  those  afilicted  with  this  terrible  disease.  (The  Neuralgic 
Pills  mentioned  will  do  it  nicely.) 

"  The  great  prevalence  of  neuralgia — or  what  commonly  goes  by  that  name 
—  should  be  regarded  as  a  warning  indicative  of  a  low  condition  of  hoaltli, 
■which  must  necessarily  render  those  who  are  affected  with  this  painful  malarly 
especially  susceptible  to  the  invasion  of  other  diseases  of  an  aggressive  kind. 
Tills  is  tiie  season  (autumn)  at  which  it  is  particularly  desirable  to  be  strong  and 
•well  furnished  witli  the  sort  of  strength  that  affords  a  natural  protection  against 
disease.    There  will  presently  be  neSi  of  all  the  internal  heat  which  the  organ- 


p. 


IMAGE  EVALUATION 
TEST  TARGET  (MT-3) 


V  C^x 


£/    ^^^^t>'^. 


^ 


1.0 


I.I 


'-  IIIIIM 

■  5  0         

It  1^ 


IIM 
1.8 


1.25      1.4 

1.6 

.4 6"     - 

► 

Photographic 

Sciences 
Corporation 


23  WEST  MAIN  STREET 

WEBSTER,  N.Y.  14580 

(716)  872-4503 


k^. 


&p 


Qr 


^  i 


I 


ne 


DR.  CHASE'S  RECIPES. 


iSm  can  command,  and  a  good  store  of  fat  for  use  as  fuel  is  not  to  be  despised, 
it  is  no  „-.-  essential  that  the  vital  forces  should  be  vigorous,  and  the  nerve 
power,  ccrccially,  in  full  development.  Neuralgia  indicates  a  low  or  depressed 
state  of  vitality,  and  nothing  so  rapidly  exhausts  the  system  as  pain  that  pre- 
vents sleep  and  agonizes  both  body  and  mind.  It  is,  therefore,  of  the  first 
moment  that  attacks  of  this  affection,  incidental  to  and  indicative  of  a  poor  and 
weak  state,  should  be  promptly  placed  under  treatment,  and,  as  rapidly  as  may 
be,  controlled.  It  is  worth  v»hile  to  note  this  fact,  because,  while  the  spirit  of 
manliness  incites  the  'strong  minded'  to  patient  endurance  of  suffering,  it  is 
not  wise  to  suffer  the  distress  caused  by  this  malady,  as  many  are  now  suffering 
it,  without  seeking  relief,  forgetful  of  the  condition  it  bespeaks,  and  the  consti- 
tutional danger  of  which  it  is  a  warning  sign." 

Remarks.  —  If  the  system  is  to  be  toned  up,  the  first  question  is,  how? 
Start  out  with  a  brisk  cathartic;  then  follow  with  an  alterative,  as  for  rheuma- 
tism (which  see),  and  also  a  good  tonic  bitters,  or  the  Neuralgic  Pills,  as  you 
choose;  the  pills  are  both  tonic  and  alterative,  and  may  cover  both  points  with 
entire  satisfaction,  and  especially  so  with  females  in  a  debilitated  condition. 

8.  Neuralgia — The  Ladies'  Cure.— A  lady  writing  upon  this  sub- 
ject says:  "  If  the  lady  that  has  neuralgia  will  make  a  strong  tea  of  wild  lady- 
slipper  root — also  called  nervir  3  (nerve-root  is  one  of  its  common  names,  yellow 
moccasin  flower,  Noah's  Ark,  umb^l,  etc.)  —  and  drink  it,  it  will  cure  her;  at 
least,  it  did  me." 

Remarks. — It  is  safe  to  try  it,  as  it  is  tonic,  stimulant,  diaphoretic  and  anti- 
spasmodic. It  is,  in  fact,  valuable  in  most  nervous  and  uterine  difficulties. 
Take  lady-slipper,  with  catnip  and  scullcap,  equal  quantities  of  each, 
powder  and  evenly  mixed,  and  divided  into  powders  of  \%  ozs. ;  then  1  pt. 
of  boiling  water  poured  over  one  of  the  powders,  and  steeped  15  or  20  minutes, 
taking  at  first  1  oz.  or  about  2  table-spoonfuls  of  the  warm  infusion,  after  which 
1  table-spoonful  every  J^  hour  for  3  or  4  hours,  or  until  relieved,  for  sick  or 
nervous  headache,  says  Dr.  King  in  his  "  Dispensatory,"  and  repeating  thus 
for  3  or  4  attacks,  has  permanently  and  invariably  cured  these  neuralgic  head- 
aches. 

9.  Neuralgia  of  the  Face. — The  latest  cu^e  for  neuralgia  of  the  face 
is  from  a  Dr.  Nussbaum,  which  he  reported  in  the  Munich  ^rztliche  Intelligence, 
consisting  of  salicylic  acid,  8}^  grs. ,  and  salicylate  of  soda,  32  grs.  To  be  pul- 
verized and  mixed  for  1  powder,  taking  4  to  6  such  powders  in  the  24  hours. 

Remarks. — Dr.  Nus.sbaum  considers  this  as  a  specific,  or  positive  cure.  It 
consist,  of  what  has  been  recently  brought  out,  as  a  cure  for  rheumatism. 
Neuralgia  being,  in  fact,  a  species  of  rheumatism,  why  should  it  not  cure  it? 

1.  EARACHE— Cure  for, — Take  a  large  onion  and  cut  it  into  slices; 
put  a  slice  of  onion,  then  a  slice  (the  author  would  say  a  piece  of  leaf  the  size 
of  the  onion)  of  strong  tobacco,  then  a  slice  of  onion  again,  then  tobacco,  till 
the  onion  is  all  laid  up,  then  wrap  in  a  wet  cloth  and  cover  in  hot  embers,  till 
the  onion  is  cooked;  press  out  the  juice  with  heavy  pressure,  and  drop  into  the 
ear.     It  gives  instant  relief.     Solution  of  morphine  will  have  a  gocd  effect  also. 

Remarks. — I  should  drop  in  only  3  or  4  drops  of  the  onion  and  tobacco 
juice,  at  first,  lest  the  influence  of  the  tobacco  might  be  too  great,  and  repeat^ 


( ' 


TREATMENT  OF  DISEASES, 


Tt 


H  it  was  necessary.  What  is  called  a  solution  of  sulphate  of  morphia,  or 
liquor  morphia  aulphatis,  kept  by  druggists,  is  of  the  strength  of  1  grain  or 
sulphate  of  mori'hia  to  1  ounce  of  water  only.  Each  tea  spoonful  of  it  would 
contain  %  grain  and  would  be  a  full  dose,  by  mouth,  which  could  be  repeated, 
on  an  adult,  in  from  30  minutes  to  2  hours,  according  to  the  severity  or  the 
pain  for  which  it  was  given.  To  drop  into  the  ear  it  might  be,  probably,  twice 
as  strong,  without  danger  of  injury  A  few  drops,  say  4  or  5,  of  laudanum 
ought  to  have  the  same  effect.  The  laudanum  may  be  put  with  an  equal 
amount  of  sweet  oil,  and  the  amount  doubled,  which  would  have  a  good  etfeel 
in  softening  the  wax  of  the  ear.  The  onion  cure  is  from  Mr.  Ford,  of  Iowa, 
who  was  referred  to  in  the  neuralgia  (German  cure,  which  see). 

2.  Earache  and  Deafhess,  Valuable  Remedy  for.  — Wine  ot 

opium  (not  laudanum),  1  dr. ;  oil  of  anise,  10  drops;  put  into  an  ounce  bottle, 
and  fill  with  oil  of  sweet  almonds  (sweet  oil  will  do  very  well).  Directions— 
Shake  well,  and  drop  from  3  to  5  drops  into  the  ear,  or  ears,  if  both  are  affected. 
If  no  relief  in  5  or  10  minutes,  repeat;  and  follow  along  to  relieve  the  sound  o» 
roaring  in  the  ears. 

Remarks, — "  Old  "  Dr.  King  thinks  this  one  of  the  most  valuable  combina- 
tions for  earache  or  deafness  which  can  be  tried,  having  tested  it  seve  I'al  times. 
His  remark  was:  "  I  think  it  will  not  fail  once  in  7000  cases,  as  it  has  not  failed 
me  in  dozens  of  cases."    He  has  been  in  practice  fifty  years.    The  one  for, 
♦'  Ulceration  "  below  is  also  from  him. 

3.  Earache,  Remedy  for.  —  A  writer  sayn:  "  There  is  scarcely  any 
ache  to  which  children  are  subject,  so  bad  to  bear  and  difficult  to  cure,  as  the 
earache.  But  there  is  a  remedy,  never  known  to  fail.  Take  a  bit  of  cotton 
batting,  put  upon  it  a  pinch  of  black  pepper,  gather  it  up  and  tie  it.  dip  in 
sweet  oil,  and  insert  into  the  ear.  Put  a  flannel  bandage  over  the  head  to  keep 
it  warm.     It  will  give  immediate  relief." 

Remarks. — These  simple  remedies  are  easily  tried,  and  will  often  prove 
successful. 

4.  Ear,  Ulcerations  in  — Very  Certain  Remedy.  —  Pulverized 
sanguinaria  canadensis  (blood  root),  1  dr.,  in  soft  water,  1  pt.;  steep  and  strain. 
DiKECTioNs— Pour  into  the  ear,  or,  what  is  better,  syringe  out  the  ear  2  or  a 
times  daily  with  it — a  little  warm. 

1.  TOOTHACHE— Common  Cures  for.— Tlie  following  are  com- 
mon things  recommended  for  the  cure  of  toothache,  outside  of  the  profession, 
and  are  good  remedies: 

I,  Alum,  in  very  fine  powder,  l^  oz.;  spirits  of  nitrous  ether,  7  drs.; 
mix,  and  apply  with  lint  if  the  nerve  is  exposed,  and  also  arounii  tlie  tooth, 
lliis  is  claimed  to  never  fail,  tmless  it  is  of  a  rheumatic  character, 

II  Equal  parts  of  powdered  alum  and  salt,  mixed,  then  wet  a  bit  of  cot 
Ion,  to  make  the  powder  adhere,  and  apply  to  the  hollow  of  the  tooth. 

III.  Saltpeter,  pulverized  and  applied  by  cotton,  cures  nervous  toothaohe 
At  once.  -       n 


78 


DR.  CHASE'S  RECIPES. 


2.  Toothache,  to  Cure  so  It  Will  Never  Ache  Again. -> 
If  the  following  is  the  fact,  it  is  the  best  of  all  the  cures:  Dissolve  a  piece  of 
opium,  the  size  of  a  small  pea,  in  spirits  of  turpentine,  ^  tea  spoonfuL  Put 
in  the  hollow  of  the  tooth  upon  cotton.  It  does  not  stop  the  pain  at  once,  says 
the  writer,  but,  if  well  applied, — the  cotton  saturated  and  frequently  changed— 
will  soon  cause  it  to  never  trouble  again. 

8.  Toothache  Drops,  Dr.  Chase's.— Best  alcohol,  2  ozs.;  chloro- 
form, 1  oz.;  sulphuric  ether,  1%  ozs.;  laudanum,  oil  of  cloves,  and  oil  of  sassa- 
fras, of  each  i^  oz.;  oil  of  lavender,  1  dr.;  gum  camphor,  1  oz.;  mix  all,  and 
keep  well  corked. 

Remarks.— I  have  used  this  very  successfully  for  ^.  long  time;  have  mann* 
factured  and  sold  it,  and  have  put  others  into  the  same  business.  I  put  it  up 
in  2  dr.  bottles,  retailing  it  at  25  cts.,  and  have  yet  to  find  anything  better. 
Apply  to  the  exposed  nerve  means  of  cotton,  and  put  freely  around  the 
gums. 

4.  Toothache  from  Decaying  Teeth— Solidified  Creosote  for 
the  Pain  of. — Creosote  has  been  for  a  long  time  used  in  its  fluid  state,  lo  wet 
cotton  in,  and  put  into  the  tooth;  but  it  has  been  found  that  10  drops  of  collo<lion 
added  to  15  drops  of  creosote  makes  a  gelatinous  mass  that  can  be  put  upon 
the  nerve,  closing  up  the  orifice  and  preventing  the  air  from  reaching  the  nerve, 
and  it  does  not  flow  out  into  the  mouth  to  irritate  and  make  it  sore. 

Remarks. — Tliis  will  prove  a  blessing  to  those  preferring  the  use  of  creo- 
sote. 

1.  POLYPtrS  IW  THE  NOSE— Very  Eflfectual  Eemedy.— Dr. 

Ping  is  very  sanguine  in  the  belief,  or  knowledge,  that  it  is  not  necessary  to 
twist  off,  nor  to  ligate  (tie  a  cord  around)  them,  o .  ,t  that  the  powdered  bloud 
root,  snuffed  into  the  nostril,  will  destroy  and  cure  every  case,  unless  the  nostril 
is  entirely  filled  with  it,  in  which  case  it  may  have  to  be  twisted  off,  and  the 
powder  applied  to  the  base  by  wetting  a  piece  of  cloth  tied  on  the  end  of  a 
probe,  or  stick,  dipping  it  in  the  powder,  and  touching  it  upon  the  base,  or 
neck,  from  which  the  polypus  was  removed,  to  prevent  a  return. 

Remarks.-~The  celebrated  Dr.  "Wooster  Beach,  of  New  York,  uses  the 
powder  of  blood  root  and  bayberry  bark,  in  equal  parts,  for  the  same  ptiqHwe. 
He,  if  the  polyijus  was  large,  used  the  powdered  poke  root,  introduced  by  tlie 
stick,  or  probe,  as  above,  to  cause  them  to  slough  off,  often  repeating,  either 
medicine. 

2.  Polypus  of  the  Nose  has  been  cured  by  mixing  the  powdered 
blood  root,  4  grs.,  with  vaseline,  1  oz.,  and  putting  this  upon  cotton  ami  [)rfS8 
ing  it  up  against  tlie  tumor.  One  month's  application  removed  it.  This  was 
^loiie  by  Dr.  W.  W.  Carpenter,  of  Petaluma,  Cal.,  and  reported  in  llie  Medi- 
fiU  Brief. 

3.  Polypus,  Another  Cur©  for.— A  polypus,  so  large  that  it  filled 
Mm  wUulu  nasal  cavity,  was  cured  by  the  use  of  carlM>!ic  aciil,  1  part,  ami  gly^ 
ueriue,  4  parts,  and  injecting  20  drops  of  this  mixture  by  the  liy|)uderuiio 


ivt 


TBEATMENT  OF  DISEABEB, 


7» 


a 
or 


sjrringe  (a  syringe  made  to  inject  under  the  sldn),  into  the  bs^se  of  the  tumor. 
This,  says  Dr.  Henning,  of  RedJ^ey,  Ind.,  who  reported  the  case,  is  all  I  did. 
lu  one  month  it  was  gone,  and  it  is  still  well,  five  months  after  tlie  operation. 
Bemarka. — Certainly  one  of  the  plans  ought  to  cure  every  case  without 
twisting  oft  or  tearing  out.  Of  course  a  physician  would  have  to  be  called  upon 
if  this  latter,  or  hypodermic,  plan  is  adopted. 

1.  BXJBITS— Prom  Gunpowder,  Prof.  Gtmn's  Treatment.— 

While  Prof.  Gunn  was  in  the  medical  college,  in  Chicago,  he  gave  the  follow- 
ing item,  through  one  of  the  journals  of  that  city.  It  seems  almost  superflu- 
ous to  add  a  word  of  endorsement,  for,  from  several  years  acquaintance  with 
him,  as  professor  ox  surgery  in  the  Universi'.y  of  Michigan,  it  is  well  known 
that  his  recommendations  could  be  relied  upon.  It  is  only  for  the  benefit  of 
those  who  are  not  acquainted  with  this  fact  that  I  have  mentioned  it.  He  says: 
"  In  burns  from  gunpowder,  where  the  powder  has  been  deeply  imbedded  in 
the  skin,  a  large  poultice  made  of  common  molasses  and  wheat  fiour,  applied  over 
the  burnt  surface,  is  the  very  best  thing  that  can  be  iised,  as  it  seems  to  dr(«w  the 
powder  to  tlie  surface,  and  keep  the  parts  so  soft  that  the  formation  of  scars 
does  not  occur.  It  should  be  removed  twice  a  day,  and  the  part  washed  with  a 
shaving  brush  and  warm  water  before  applying  the  fresh  poultice.  The  poul- 
tice should  be  made  sufQciently  soft  to  admit  of  its  being  readily  spread  on  a 
piece  of  cotton.  In  cases  in  which  the  skin  and  muscles  have  been  completely 
filled  with  the  burnt  powder,  we  have  seen  the  parts  heal  perfectly,  without 
leaving  the  slightest  mark  to  indicate  the  position  or  nature  of  the  injury." 

2.  Burns  and  Scalds,  Instantaneous  Belief  for.— The  bi-car- 
bonate  of  soda  (the  common  cooking  soda,  found  in  almost  every  kitchen)  has 
been  found  an  exceedingly  valuable  remedy  in  the  treatment  of  bums  and 
scalds,  giving  almost,  if  not  absolutely,  instantaneous  relief  from  pain,  as  well 
as  a  cure  for  the  wound,  by  continuing  its  use.  Mode  of  Application— The 
injured  part  is  to  be  moistened,  then  the  dry  soda,  finely  powdered,  is  to  be 
sprinkled  carefully  upon  it,  to  entirely  cover  the  injury,  and  the  whole  wrapped 
with  a  wet  cloth — linen  is  best.     The  relief  Is  often  instantaneous. 

liemarks. — Harper's  Weekly  informs  us  that  a  Dr.  Waters,  of  Salem,  Mass., 
in  speaking  of  the  new  remedy  for  burns  and  scalds,  before  the  Massachusetts 
Dental  Society,  deliberately  dipped  a  sponge  into  boiling'  water  and  sqeezed  it 
over  his  wrist,  producing  a  severe  scald  around  his  arm  some  two  inches  wide, 
and  continued  the  application,  despite  the  suffering,  for  half  a  minute.  Then 
he  at  once  sprinkled  on  the  bi-carbonate  of  soda,  and  applied  the  wet  cloth, 
which  almost  instantly  deadened  the  pain;  and  on  the  next  day  after  this  single 
application  of  the  soda,  the  less  injured  parts,  were  practically  well,  only  a  slight 
discoloration  being  perceptible,  the  severe  portions  being  healed  in  a  few  days, 
by  simply  continuing  the  wet  cloth  bandage. 

Remarks. — When  I  wrote  this  oui  some  two  or  three  years  ago,  I  added  to 
the  above:  I  sliould  have  wet  the  cloth  in  a  solution  of  the  soda,  for  the 
continued  wrappings,  in  every  case.  My  ider  above  mentioned  of  wetting  tho 
cloths  in  a  solution  of  soda,  I  have  eincc  seen,  has  been  practiced  by  a  Dr. 


80 


DR.  CHASE' 8  RECIPES. 


rroizke,  of  Russia,  who  reports  its  use,  in  this  form,  ujwn  25  cases  of  severe 
burns,  caused  by  fire,  in  a  conflagration,  whicli  shows  that  it  is  good  for  bums 
from  fire,  as  well  as  scalds  from  hot  water.  In  cases  where  the  wounds  were 
deep,  and  where  there  was  considerable  matter,  the  clothes  were  carefully  re- 
moved and  the  wounds  were  cleansed  to  prevent  the  absorption  of  the  matter 
into  the  blood  before  replacing  the  wet  cloths.  /  . 

1.  DROWNED  FEBSONS— Bules  for  Besuscitating  —  By 
the  Michigan  State  Board  of  Health,  and  the  Humane  Society 
of  Massachusetts. — The  following  '.irections,  or  rules,  for  resuscitating,  or 
bringing  to  life  again,  the  apparently  dead  from  drowning,  are  made  up  from 
a  recent  circular  of  the  Committee  on  Accidents  of  the  Michigan  State  Board 
of  Health,  and  distributed  throughout  the  State,  and  also  from  directions  pub- 
lished at  the  request  of  the  Humane  Society  of  the  Commonwealth  of  3Iassa- 
chusetts. 

The  general  public  should  be  well  informed  upon  this  subject;  for,  if  life 
is  to  be  saved,  there  must  be  no  loss  of  time  when  one  is  taken  from  the  water, 
and  life  apparently  gone. 

I.    Lose  no  time.    Carry  out  these  directions  on  the  spot: 
II.    Remove  the  froth  and  mucus  from  the  mouth  and  nostrils. 
IIL    Instantly  loosen  all  neckwear,  lacings,  or  waistbands. 
ly.    Hold  the  body,  for  a  few  seconds  only,  so  that  the  water  may  ran  out 
of  the  lungs  and  windpipe. 

V.  If  the  ground  is  sloping,  turn  the  patient  upon  the  face,  the  head  down 
hill;  step  astride  the  hips,  your  face  towards  the  head,  lock  your  fingers  together 
under  the  belly,  raise  the  body  as  high  as  you  can  without  Jifting  the  forehead 
from  the  ground,  give  the  body  a  smart  jerk,  to  remove  the  accumulating  mucus 
from  the  throat,  and  water  from  the  windpipe;  hold  the  body  suspended  long 
enough  to  slowly  count  five;  then  repeat  the  jerks  two  or  three  times. 

VI.  The  patient  being  still  upon  the  ground,  face  down,  and  maintaining 
all  the  while  your  position  astride  the  body,  grasp  the  points  of  the  shoulders 
by  the  clothing,  or,  if  the  body  is  naked,  thrust  your  fingers  into  the  armpits, 
clasping  your  thumbs  over  the  points  of  the  shoulders,  and  raise  the  chest  as 
high  as  you  can  without  lifting  the  head  quite  oif  the  ground-  and  hold  it  long 
enough  to  slowly  count  three. 

VII.  Replace  the  patient  upon  the  ground,  with  the  forehead  upon  the 
flexed  (bent)  arm,  the  neck  straightened  out,  and  the  mouth  and  nose  free. 
Place  your  elbows  against  your  knees  and  your  hands  upon  the  sides  of  his 
chest  over  the  lower  ribs  and  press  downward  and  inward  with  increasing  force 
long  enough  to  slowly  count  two.  Then  suddenly  let  go,  grasp  the  shoulders 
as  before  and  raise  the  chest;  then  press  upon  the  ribs,  etc.  These  alternate 
movements  should  be  repeated  10  to  16  times  a  minute  for  an  hour  at  least, 
unless  breathing  is  restored  sooner.  Use  the  same  regularity  as  in  natural 
breathing. 

VIII.  After  breathing  has  commenced  (and  not  before,  unless  there  is  a 
house  very  close),  get  the  patient  where  covering  may  be  obtained,  to  reatorp 


V 


TREATMENT  OF  DISEASES. 


81 


[the 

Be. 

I  his 

brce 

Bers 
kate 

St. 

bal 
Is  a 


the  animal  heat.  Wrap  in  warm  blankets,  apply  bottles  of  hot  water,  hot 
bricks,  etc.,  to  aid  the  restoration  of  heat.  Warm  the  head  nearly  as  fust  aa 
the  body,  le.3t  convulsions  come  on.  Rubbing  the  body  with  warm  clotljs  of 
the  hand,  and  gently  slapping  the  fleshy  parts,  may  assist  to  restore  warmth, 
and  the  breathing  also. 

IX.  When  the  patient  can  swallow,  give  hot  coflfee,  tea,  milk,  or  a  little 
hot  sling.  Give  spirits  sparingly,  lest  they  produce  depression.  Place  the  pa 
tient  in  a  v/arm  bed,  give  him  plenty  of  fresh  air,  and  keep  him  quiet. 

X.  Let  all  the  work  be  done  deliberately  and  patiently,  and  do  not  give 
up  too  quickly,  for  success,  says  the  Massachusetts  society,  "  has  rewarded  the 
efforts  of  hours." 

Jiemavks. — These  rules  cannot  be  too  well  understood  (where  it  is  possible 
for  such  accidents  to  occur),  and  no  delicacy  of  mind  or  circumstances  should 
prevent  anyone  from  taking  right  hold  of  any  case  that  may  occur,  because 
they  have  not  done  it  before.  No  time  to  await  the  arrival  of  a  physician — 
immediate  action  will  insure  success. 

Let  good  judgment  and  great  carefulness  be  exercised  by  everyone  who 
finds  himself  called  upon  to  act  in  any  accident  of  this  kind,  and  let  no  one 
hesitate  a  moment  to  do  the  best  he  can  till  some  one  more  acquainted  with  the 
work,  or  a  physician,  may  arrive,  as  life  is  too  precious  to  allow  of  anyone 

neglecting  to  do  what  he  can  to  save  it. 

« 

2.  Drowned  Persons— A  Case  in  Hand.— I  will  make  a  condensed 
statement  here  of  a  case  reported  in  the  New  York  Mail  and  Expi-ess,  in  1883, 
to  show  what  perseverance  did  in  resuscitating  a  boy,  by  one  of  the  officers 
of  one  of  the  life  saving  stations,  who,  with  the  reporter,  happened  to  be  pas» 
ing  along  one  of  the  wliarves  of  that  city,  where  a  number  oi'  Ashing  vessels 
were  tied,  .upon  one  of  which  was  a  boy  who  liad  been  under  water  for  10  min 
utes,  or  more,  and  had  lain  as  much  longer  upon  the  deck  without  an  effort  to 
restore  him  to  life,  and  the  bystanders,  and  even  the  police  present,  thought  he 
wjis  really  dead;  but  the  life-sav.ng  man  took  a  different  view  of  it,  and  went 
to  work  with  a  will;  first  opening  the  boy's  moiith  and  romovinrj  the  mud  from 
it,  he  turned  him  over,  on  his  face,  and  placed  his  coat,  done  up  as  a  pillow, 
under  the  boys  stomach,  then  took  hold  of  the  boy's  ankles  and  raised  them 
several  feet  above  the  boy's  head,  and  put  them  into  the  liands  of  some  of  the 
bystanders,  to  keep  them  thus,  he  pressed  gently,  but  firmly,  upon  tlie  small  of 
the  boy's  back,  when  immediately  a  stream  of  water  gushed  out  of  his  mouth, 
which  had  all  this  time  been  in  the  hmgs,  waiting  only  for  this  treatment  to 
help  it  out.  This  was  continued  a  minute  or  two,  to  get  out  all  the  water  he 
could,  when  he  was  turned  upon  his  back,  and  the  officer,  kneeling  over  him, 
put  one  hand  upon  the  boy's  right  side,  the  other  on  the  left,  just  against  the 
Bhort  ribs,  he  gave  them  a  powerful  compression,  and  then  suddenly  let  go,  the 
ribs  springing  back  to  their  natural  position,  and  the  air  rushed  into  the  lungs; 
this  was  done  a  dozen  or  more  times,  but  still  no  appearance  of  life,  and  the 
bystanders  said  to  him:  "  Can't  you  let  a  drowned  boy  alone;"  "why,"  says  tha 


tt 


DR.  CHASE'S  RECIPES. 


officer,  "  I  haven't  begun  yet,  stand  back  and  give  more  air  hero; "  then  ho  l)e- 
gan  slapping  one  of  the  boys  hands,  and  put  a  man  to  tlie  other,  and  one  to 
each  foot,  they  continued  tlie  slapping  vigorously  thus,  upon  each  limb,  and 
the  reporter  taking  the  oiBcers  place  at  that  hand,  the  officer  returned  to  the  rib 
squeezing  process,  when  after  about  five  minutes  of  this  vigorous  work  the  boy 
^ve  a  slight  gasp  for  breath,  to  the  great  surprise  of  the  bystanders  and  the 
delight  of  the  life-saving  officer.  He  then  redoubled  his  efforts  at  the  artificial 
breathing  process,  of  pressing  the  ribs,  etc.,  and  called  for  brandy  and  warm 
blankets,  t.'ie  boy  meanwhile  gasping  again  and  began  to  twitch  in  the  legs, 
and  as  the  boy  began  to  breathe  the  brandy  was  given  and  the  warm  blanketa 
■were  applied,  and  the  boy  was  saved.  (See  hot  sling  in  the  rules  above  which. 
If  it  can  be  provided,  is  better  than  the  raw  brandy.)  Thus  you  see  what  per- 
«everance  will  sometimes  do.  Go  then,  in  all  such  cases,  and  do  likewise,  and 
valuable  lives  may  be  saved. 

1.  THE  TRUE  WAY  TO  HEALTH— Simmered  Down  to  a 
Pew  Short  Utiles. — A  recent  writer,  whose  name  I  do  not  know,  has  given 
us  the  most  facts,  in  the  fewest  words,  of  anything  I  have  seen.  He  says: 
The  only  aae  way  to  Iiealth  is  that  which  common  sense  dictates  to  man.  Live 
within  the  bounds  of  reason;  eat  moderately;  drink  temperately;  sleep  regu> 
larly;  avoid  excess  in  everything,  and  preserve  a  conscience  void  of  offence. 
Some  men  eat  themselves  to  death;  some  drink  themselves  to  death;  some  wear 
out  their  lives  by  indolence;  and  some  by  over-exertion;  others  are  killed  by  the 
doctors,  while  not  a  few  sink  into  the  grave  under  the  effects  of  vicious  and 
beastly  practices.  All  the  medicines  in  creation  are  not  worth  a  farthing  to  a 
man  who  is  constantly  and  habitually  violating  the  laws  of  his  own  uaturo. 
All  the  medical  science  in  the  world  cannot  save  him  from  a  premature  giavc. 
"With  a  suicidal  course  of  conduct  he  is  planting  the  seed  of  decay  m  his  own 
constitution,  and  accelerating  the  destruction  of  his  own  life. 

Remarks. — A  truer  item  was  never  written.  I  would  to  God  that  not  only 
our  young  men,  but  everybody,  would  heed  its  teachings.  This  may  be  pro- 
perly followed  by  mention  of  a  few  of  the  ways  by  which  many  of  the  peo- 
ple bring  ill  health  upon  themselves. 

2.  Ill  Health,  How  Many  People  Bring  it  Upon  Themselves. 

I.  By  eating  too  fast  and  too  much. 

II.  By  not  chewing  the  food  enough  to  make  it  fine,  slushing  it  down  with 
too  much  fluid,  all  through  the  meal. 

III.  By  drinking  spirits,  or  intoxicating  drinks,  too  freely  and  too  fre- 
quently. 

IV.  By  keeping  late  hours  at  night  and  sleeping  it  off  in  the  forenoon. 

V.  liv-  we<iring  too  tight  clothing,  which  prevents  a  free  circulation  of  the 
blood. 

YI.  By  wearing  too  thin  shoes  and  not  protecting  the  feet  from  dampness 
and  cold. 

VU.  By  neglecting  to  take  sufficient  exercise  to  keep  the  feet  end  hands 
wann. 


x 


TREATMENT  OF  DISEASES. 


88 


VIII.  By  neglecting  to  wash  and  rub  the  body  with  a  coarse  towel,  sufB- 
dently  to  keep  the  pores  of  the  skin  open,  for  the  escape  of  the  effete,  or  worn 
out  matter,  of  the  system. 

IX.  By  changing  the  warm  clothing  of  the  day  for  light  and  inefficient, 
to  attend  evening  parties. 

X.  By  starving  the  stomach,  as  some  do,  to  have  enough  to  gratify  the 
frivolous  passion  for  dress. 

XI.  By  being  constantly  in  a  fret  and  worry,  lest  this  or  that  shall  not  go 
as  desired,  or,  in  other  words,  borrowing  trouble. 

XII.  By  eating  and  drinking  at  any  or  all  hours  of  the  day  or  night.  In- 
stead of  eating  at  regular  hours  and  in  only  moderate  quantities — nine-tenths 
of  the  people  eat  twice  as  much  as  is  necessary  to  sustain  life  and  health 

1.  PUNCTURED  WOUNDS— New  Ciires  to  Avoid  Lock- 
jaw.— Mr.  S.  W.  Hemenway  writes  to  the  Scientijie  American  that  he  wishes 
to  publish  the  following  cure  for  punctured  wounds  for  the  benefit  of  all  who 
may  need  it:  As  soon  as  such  a  wound  is  inflicted,  get  a  light  stick  (a  knife  or 
file  handle  will  do)  and  commence  to  tap  gently  on  the  wound.  Do  not  stop 
for  the  hurt,  but  continue  until  it  bleeds  freely  and  becomes  perfectly  numb. 
When  this  point  is  reached,  you  are  safe;  all  that  is  then  necessary  is,  to  pro- 
tect it  from  dirt.  Do  not  stop  short  of  the  bleeding  and  the  numbness,  and  do 
not  on  any  account  close  the  opening  with  plaster.  Nothing  more  than  a  little 
eimple  cerate  on  a  clean  cloth  is  necessary.  I  have  used,  and  seen  this  used,  on 
all  kinds  of  simple  punctures  for  thirty  years,  and  never  knew  a  singiC  instance 
where  a  wound-  becoming  inflamed  or  sore  after  the  treatment  as  above.  Among 
other  cases,  a  coal  rake  tooth  going  entirely  through  the  foot,  a  rusty  darning 
needle  through  the  foot,  a  bad  bite  by  a  sucking  pig,  several  instances  of  file 
shanks  through  the  hand,  and  numberless  cases  of  rusty  nails,  etc.,  but  never 
knew  a  failure  of  this  treatment 

JRemarks.— This  being  the  class  of  wounds  from  which  lock  jaw  arises,  let 
no  one  fail  to  adopt  it  or  one  of  the  following  plans  as  soon  as  a  small,  deep 
wound  is  received. 

2.  Punctured  and  Other  Wounds  and  Bruises— To  Relieve 

and  Prevent  Lock-jaw.— The  following  remedy,  simple  as  it  is,  is  said  to 
have  saved  thousands  from  death  by  lock  jaw:  Smoke  the  wound  or  bruise  with 
the  smoke  of  wool.  Twenty  minutes  in  the  smoke  of  wool  will  take  the  paiu 
out  of  the  worst  wound,  and  repc",i,ed  once  or  twice,  will  allay  the  worst  case 
of  inflammation  arising  from  a  wound. 

3.  Look-jaw  or  Tetanus  Remedy  and  Preventive.— A  medical 
authority  says:  "  Let  anyone  who  has  an  attack  of  lock  jaw  take  a  small  quan- 
tity of  spirits  of  turpentine;  warm  it  and  pour  it  into  the  wound  —  no  matter 
what  the  wound  is,  or  what  iis  nature  is — and  relief  will  follow  in  less  tlian  on* 
minute.  Notliing  better  can  be  applied  to  a  severe  cut  or  bruise  than  cold  tur- 
pentine: it  will  give  certain  relief  almost  iustiinlly." 

4.  Lock-jaw,  or  Tetanus,  Qiiickiy  Relieved.— A  Dr  Bigelow 
reports.  In  the  Pi-aclitioner,  a  caso  of  lock  jaw,  or  tetanus,  caused  by  a  nisty 


M 


DR.  CUASE'R  RECIPBB. 


nail  penetrating  the  foot,  wlilcli  was  reHeved  In  less  than  20  minutes  by  Intro 
ducing  1  dr.  of  tlio  liydnitc  of  chloral  into  the  wound  after  it  had  been  enlarged 
by  incision. 

5.  Flesh  Wounds  and  Fresh  Cuts— To  Prevent  Bleeding, 
Relieve  Pain,  EtO. — Everybody  is  liable  to  be  cut  or  to  receive  other  flesh 
wounds,  away  from  surgical  or  veterinary  aid;  hence,  they  ought  to  know  how 
to  procoed  to  save  their  own,  or  tlie  life  of  a  fnend,  or  beast,  by  exercise  of 
common  judgment. 

I.  If  tliere  is  a  flow  of  blood,  close  the  wound  with  the  hand  and  hold  It 
firmly  to^(;ther,  so  as  to  check  the  flow,  and  keep  it  thus  until  a  bandage  can  bo 
obtained  or  stitches  can  be  taken,  if  necessary,  and  the  final  bandaging  Is 
applied.  Bathing  well  with  cold  water,  and  keeping  bandages  wet  with  it.  Is 
the  latest  method  of  treatment.  I  have  known,  however,  one-half  whiskey  to 
be  used  for  this  purpose,  and  believe  it  to  be  the  best. 

II.  If  the  wound  is  »  -linf  u),  take  a  pan  of  burning  coals  and  sprinkle  upon 
them  common  brown  sugar,  and  hold  the  wounded  part  in  the  smoke.  In  a 
minute  or  two  the  pain  will  be  allayed,  and  the  recovery  proceed  rapidly. 

Jtemarka. — If  the  burning  of  wool  will  relieve  pain  and  prevent  lock  jaw 
from  punctured  wounds,  why  should  not  sugar  do  the  same?  Although  I  can- 
not understand  the  why  nor  tlie  wherefore,  yet  I  still  believe  that  both  the 
smoke  of  wool  and  sugar  have  cured  many  cases,  otherwise  these  items  would 
never  have  been  reported. 

6.  Wounds,  Hemorrhage  or  Blt'^eding  f^om.— It  is  also  claimed 
that  bleeding  may  be  stopped,  on  man  or  beast,  by  binding  on  a  mixture  of 
equal  parts  of  wheat  flour  and  salt;  of  course  they  are  not  to  be  wet,  but  evenly 
mixed,  before  binding  on — the  blood  does  the  wetting. 

1.  NOSE  BLEED  AND  HICCOUGHS— Novel,  but  Certain 
Remedy. — The  Scientific  American  reports  the  following  novel  plan  for  check- 
ing bleeding  at  the  nose:  The  best  remedy  for  bleeding  at  the  nose,  as  given  by 
Dr.  Gleason  in  one  of  his  lectures,  is  in  the  vigorous  motion  of  the  jaws  as  if 
In  the  act  of  mastication  (chewing).  In  the  case  of  a  child  a  wad  of  paper 
should  be  placed  In  Its  mouth,  and  the  child  should  be  instructed  to  chew  It 
hard.  It  is  the  motion  of  the  jaws  that  stops  the  flow  of  blood.  This  remedy 
is  so  very  simple  that  many  will  feel  inclined  to  laugh  at  It,  but  it  has  never 
been  known  to  fail  in  a  single  'nstance,  even  in  very  severe  cases. 

Bemarks. — About  the  time  of  writing  upon  the  subject  I  received  a  letter 
from  a  Mrs.  Harlan,  of  Hutton,  Coles  Co.,  111.,  wherein  she  confirmed  the 
above  as  to  bleeding  from  the  nose;  and  by  the  aiiditional  point  of  pressing  the 
fingera  into  the  ears,  with  the  motion  as  if  chewing,  it  also  cures  hiccough. 
And  now  I  have  an  endorsement  of  my  own  as  to  Its  value  In  hiccough,  for  I, 
at  that  time,  had  a  little  granddaughter  living  in  the  family  who  had  been  often 
troubled  with  hiccoughs,  and  only  a  day  or  two  after  the  receipt  of  Mrs.  Har- 
lan's letter  the  child  again  had  an  attack  of  them,  and  in  two  minutes,  at  most, 
£rom  the  tione  I  directed  her  and  showed  her  how  to  do  it,  according  to  Mra. 


TREATMENT  OF  DISEASES. 


8» 


letter 
3d  the 
g  the 
ough. 
for  I. 
often 

Har- 
most, 

Mra 


Harlan's  plan  of  putting  the  fingers  into  the  ears,  and  then  "chew,"  the  child 
■was  cured.  She  has  had  no  further  attack  as  yet,  a  little  over  three  years,  whilo 
before  they  had  held  her  an  hour  or  two,  and  sometimes  longer,  and  it  occurred 
quite  frequently.  It  seems  to  have  been  an  absolute  cure.  Mrs.  Ilarlan  in- 
cluded in  her  letter  what  she  calls  a  simple  cure  for  nose-bleed,  hiccough  and 
palpitation  of  the  heart.     I  will  give  them  in  her  own  words,  as  follows: 

2.  Nose  Bleed,  Hiccough,  aud  Palpitation  of  the  Hear1>— 
Mrs.  Harlan's  Cure  for. — I.  A  simple  cure  for  nose- bleed  is  to  crowd  the 
fingers  tight  into  the  ears  and  chew,  pressing  the  teeth  well  together,  as  if  chew- 
ing food. 

II.  It  is  said  to  be  a  cure  also  for  a  persistent  hiccough.  [This  is  what  I 
tried  with  the  grandchild.] 

III.  Palpitation  of  the  Ufart. — Hold  the  breath  as  long  as  possible  and 
repeatedly,  I  have  found  it  an  almost  certain  remedy.  And  when  it  failed  to 
stop  the  paroxysm  at  first  it  was  relieved  by  it,  and,  after  a  time,  stopped. 

Remarks. — Mrs.  Harlan  is  undoubtedly  correct  in  the  matter  of  relief,  or 
cure,  of  "Palpitation;"  for  in  holding  the  breath,  the  blood  is  not  invigorated 
by  the  absorption  of  oxygen  in  the  air  by  its  passage  through  the  lungs,  and 
hence  the  "ilood  does  not  pass  so  freely  nor  quickly  to  the  heart,  and,  therefore, 
,  its  excessive  action  soon  diminishes,  and  is  finally  quieted  altogether.  There  is 
certainly  philosophy  in  this.  Mrs.  H.  had  used  these  plans  in  her  own  family 
and  among  her  friends,  and  sent  them  to  me,  as  she  expressed  it,  "  for  the  good 
of  the  world." 

3.  Hiccough,  French  Remedy  for  CMldren— Instantaneous 

Helief. — According  to  the  Lyons  (France)  Medicc^k,  Dr.  Grellety  says: 

"  I  have  observed  that  hiccoughs  in  children  are  immediately  stopped  by  giv- 
in«?  them  a  lump  of  sugar  saturated  with  table  vinegar.  The  same  remedy  was 
tried  on  adults  with  similar  instantaneous  success." 

The  sugar  plan  is  confirmed  by  the  following  from  Henry  Tucker,  M.  D., 

in  the  South  Medical  Record,  under  the  heading  of  '  A  Specific  for  Singulturs" 

{the  physicians',  or  the  Latin,  name  for  hiccough); 

"  This  very  common  affection,  of  infants  and  children  especially,  has  a  spe- 
cific remedy,  at  least  one  which  I  have  never  known  to  fail.  Moisten  granu- 
lated sugar  with  cider  vinegar;  give  to  an  infant  from  a  few  grains  to  a  tea- 
spoonful.  The  effect  is  almost  instantaneous,  and  the  dose  seldom  needs  to  be 
repeated.  I  have  used  it  for  all  ages,  from  infants  of  a  I'ew  months  old  to  peo- 
ple on  the  down-hill  side  of  life." 

4.  Another  writer  puts  it  in  the  following  manner:  "Take  3  or  4  swal- 
lows  of  sweetened  vinegar." 

Re?naik.<<. — Not  much  different,  except  in  quantity.  I  should  try  this  if 
Dr.  Grellety's  or  Dr.  Tucker's  lump  of  sugar  did  not  succeed. 

5.  Hiccough,  a  Cure  for  by  Pressure  —  French.— The  latest 
French  discovery  as  to  the  cure  of  hiccoughs  is  given  in  La  Scalpel,  as  follows: 
A  very  easy  cure  for  a  continued  hiccough,  sometimes  complicated  with  spasms 
of  the  air-passage  to  the  lungs,  is  introduced  by  Rostau,  and  highly  recom- 
mended by  Dtghillaye,  of  Mons,  France.     It  consists  in  placing  the  hand  flat 


¥   \ 


\  t 


1 1 

it 


60 


DR,  CHASEPS  RECIPEa. 


npon  the  pit  of  the  stomach,  Jinmf^dlntely  below  tlie  oftrfllnge  formln?  the  end 
of  the  breast-bone,  and  making  firm  pressure.  Sliould  this  prove  unsuccessful, 
place  a  firm  roll  of  musliu  on  the  same  place,  securing  it  by  a  bandage  bound 
tightly  around  the  body.  In  an  hour  this  may  be  removed,  and  it  will  be 
found  that  the  hiccough  has  entirely  disappeared. 

Jiemarka.— The  cure  in  tl.'s  case  is  by  the  pressure,  preventing  the  spas- 
modic action  of  the  diaphragm,  which  is  the  cause  of  hiccouglis.  i     ■ 

AGUE,  PEVBB  AND  AGUE,  CHILLS  AND  FEVER,  INTEB^ 
MITTENT  PEVEB,  PEBIODIC  FEVER,  ETC. 

What  Is  generally  called  ague  is  also  knovvn  by  all  these  names,  which 
mean  one  and  the  same  thing.  Doctors  generally  say  "  intermittent  fever,"  and 
what  will  cure  it  are  also  known  as  "antiperiodics."  The  t'lree  following 
recipes  for  a.'^ue  originated  with  Dr.  B.  F.  Humphreys,  of  Tyler,  Texas,  as 
substitutes,  or  to  be  used  instead  of  quinine.  He  published  them  in  the  Kdectio 
Medical  Journal,  more  especially  for  the  benefit  of  other  physicians;  but  if  they 
are  good  for  physicians,  and  I  know  they  are,  to  use  upon  their  patients  and 
save  the  expense  of  quinine,  they  are  as  certainly  good  for  the  people  to  have 
them  prepared  by  druggists  for  their  own  use.  I  have  confidence  in  them,  and 
hence  I  give  them.  Dr.  Humphreys  gave  the  recipe  for  the  "solution,"  to 
make  16  pts.  (2  gals.),  so  that  physicians  could  make  up  enough  for  a  whole 
neighborhood;  but  I  have  reduced  it  by  10.  so  that  families  will  make  only  1  pL 
If  desired  to  make  in  larger  quantities,  simply  keep  the  same  proportions.  The 
pills  I  will  give  for  240,  as  he  gave  tlicm;  if  loss  are  needed,  to  keep  the  pro- 
portions is  all  that  is  necessary.     They  are  as  follows: 

1,  Ague,  Solution,  Pills  and  Liniment  for  — Without  Qui- 
nine.—I.  Solution,  or  Dr.  Humphreys'  "Tip-Top  Tonic." — Sulphate  of  cin- 
chonia,  1  dr. ;  sulphate  of  strychnia,  2  grs. ;  tinct.  of  stillingia,  %  pt. ;  tinct.  of 
enonymus  (wahoo),  4  ozs, :  tincts.  of  leptandra  (Culver's  physic)  and  of  podo- 
phyllum (mandrake),  each  2  ozs. :  oil  of  wintergreen,  to  flavor  (15  or  20  drops, 
only,  in  a  little  alcohol),  and  elixir  of  vitriol  (aromatic  sulphuric  acid),  to  dis- 
solve the  sulphates.  Dikections  —  Rub  the  sulphate  of  strychnia,  first,  in  a 
mortar;  then  put  in  the  sulph.ite  of  cinchonia,  and  rub  together,  and  add  to 
them  as  much  aromatic  sulphuric  acid  as  necessary  to  dis.solve  them :  then  put 
Into  the  bottle  with  the  other  articles,  shake  well,  and  it  ic  ready  for  use. 
Dose — For  adults,  1  tea-spoonful  4  or  5  times  daily.  For  a  child,  3  times  as 
many  drops  as  it  is  years  old;  same  number  of  times  daily  as  for  adults. 

Remarks. — Dr.  Humphreys  called  this  his  "Calisaya  Anti-Periodic:  or, 
Tip  Top  Tonic,"  and  considered  it  as  cheap  and  efficient  as  anything  that  can 
he  got  up.  "Calisaya"  is  the  name  which  the  Indians  of  South  America 
applied  to  what  we  know  as  the  Peruvian  bark;  hence  the  Doctor  applies  It 
hei-e,  as  he  knew  all  physicians,  for  whom  he  was  writing,  would  know  what  he 
meant,  i.  e.,  that  the  sulphate  of  cinchonia  and  calisaya  was  made  from  the 
Peruvian  bark.    [There  is  an  "Elixir  of  Calisaya  and  Iron,"  made  by  a  Bos^ 


I'   ^ifl 


IRBATMENT  OF  DI8EABE8.  0 

ton  bouse,  kept  by  drugg:l8ts,  witb  which  as  a  tonic  for  weak  and  debilitated 
females  I  have  had  very  great  success.  See,  also,  President  Day's  cure  of  con- 
sumption with  "Bark  and  Iron,"  meaning,  of  course,  Peruvian  bark,  showing 
its  great  value  in  that  disease.]  Dr.  Humphreys  thinks  that  tliere  are  but  ft^ 
drugs  that  possess  anti-periodic  properties,  and,  therefore,  that  "wo  may  got 
better  results  by  a  judicious  combination  of  remedies,  which,  if  used  alone, 
with  a  view  to  obtaining  anti-periodic  influence — ».  e.,  to  cure  agues — would 
prove  a  failure;  but  properly  combined  (like  tliis  solution  and  the  following 
pills)  would  prove  more  e£fectuRl  than  quinine."  He  says  of  the  pills  next 
below  that  "they  may  be  used  instead  of  the  solution.  Possibly  they  are  nv 
better,  but  they  are  preferred  to  the  solution  by  many,  on  account  of  being 
portable,  palatable,  convenient,  cheap,  safe,  and  certain."  The  pills  are  as  fol* 
lows: 

II.  Dr.  Humphreys'  Pills. — Chinoidine,  1  rz. ;  solid  ex,  nux  vomica,  J^dr.; 
pyrophosphate  of  iron  and  solid  extracts  of  euonymus  (wahoo),  of  each,  2  drs. ; 
gelsemium,  2  scru. ;   hydrastis,  ^  oz. ;  xanthoxylum,  1  dr.    Mix  thoroughly^ 
flavor  with  oil  of  v  intergreen,  and  divide  into  240  pills.     Dose.  —For  an  infant^ 
as  a  general  tonic,  1  pill,  8  or  4  times  daily;  as  an  anti  periodic  (i.  e.,  to  break- 
up, or  cure  an  ague),  1  or  2  pills  every  2,  8,  or  4  hours  tiuring  the  intermission; 
in  mild  cases,  6  or  8  will  act  as  an  anti  periodic,  breaking  up  the  ague;  in  obsti 
nate  cases,  it  may  sometimes  require  twice  that  amount;  then  repeat  it  the  next 
period  before  tlie  chill  commences.     The  anchor  has  found  it  best  to  begin 
about  five  hours  before  the  chill  should  commence  and  take  the  dose  iii  amounts 
as  abo^e  described — a  large,  full-chested  and  plethoric  adult  to  take  the  2  for  a 
dose,  and  t  small  man  or  woman,  and  those  from  12  or  14  years  to  18  or  20,  to 
take  only  1,  and  repeat  the  dose  each  hour,  the  last  one  to  be  taken  one  hour  be 
fore  the  chill  should  begin  is  the  most  certain  way.    ["Three  or  fc  'r  times  daily* 
generally  means  to  take  before  meals  and  at  bedtime,]  For  children,  1  pill  every 
2  hours,  or  half  a  pill  every  hour,  to  break  up  an  ague,  will  be  plenty,  and  as 
a  general  tonic  the  same  dose,  8  or  4  times  daily  as  above,  for  the  adult;  but 
for  children  especially,  as  before  remarked,  he  p'-efcrs  the  solution,  or,  as  ho 
calls  it,  th^  "  Tip  Top  Tonic."    "Usually,"  he  says,  "no  other  remedies  are 
necessary,  either  with  the  pills  orsolution,  unless  there  are  complications  indicat- 
ing special  treatment.    If  so,  they  should  receive  attention."    But  it  is  well 
known  that  spleen  and  liver  dilflculties  are  the  most  common  complications  in 
chronic  or  long-standing  agues.     Hear  his  remarlis  as  to  the  spleen.    He  says 
©n  this  subject:    "  Under  the  use  of  either  of  these  anti  periodics  alone  I  have 
often  noticed  many  very  serious  complications  givf*      ^v,  after  they  had  with 
stood  every  other  treatment.    Especially  has  this  bue..  ifle  case  with  regard  to 
enlargement  of  the  spleen.    Perhaps  no  single  remedy,  nor  combination,  is  so 
effectual  in  removing  that  morbid  (unheal '^y)  condition." 

He  said  he  cured  some  thirty  cases  of  enlarged  spleen — some  of  enormous 
size;  he  has  not  had  a  single  failure.  He  used  nothing  but  the  pills  it  solution. 
These,  then,  are  certainly  very  valuable  preparations,  and  the  utmost  confidcoce 
must  be  placed  in  them. 


f^iM 


88 


DR  CHASE'S  RECIPES. 


bt.  irumpnreys  a<Tvances  the  following  idea,  and  I  fully  agree  with  him, 
and  only  wonder  that  the  plan  of  taking  the  antiperiodic  medicine  in  pretty 
full  doses  on  the  fifth  and  sixth  days— as  well  as  on  the  seventh,  as  has  hereto- 
fore been  the  plan — has  not  been  sufficient  in  many  cases  to  prevent  the  retura 
He  says: 

"  Having  once  arrested  (broken  up)  the  periodical  form  of  the  disease,  the 
patient  should  take  a  dose  of  the  antiperiodic  three  times  a  day  for  several 
weeks;  every  fifth,  sixth  and  seventh  day  six  or  eight  doses  should  be  taken. 
This  course  should  be  carried  out  strictly.  The  antiperiodic  liniment  (give« 
next  below),  or  any  other  remedy,  should  also  be  used." 

Avoid,  as  much  as  possible,  exposures  to  heat  or  cold,  rain,  strong  current* 
of  air,  malaria,  loss  of  sleep,  excessive  fatigue,  etc.  Keep  the  bowels  easy 
and  the  stomach  in  the  best  possible  condition,  to  avoid  complications  or 
relapse. 

Sometimes  there  U  much  benefit  derived  from  counter-irritation  over  the 
kidneys,  especially  '.vhen  there  is  pain  or  weakness.  For  this  condition  I  have 
found  the  best  results  from  the  following: 

III.  TJie  Antiperiodic  Liniment  for  Liver  and  Spleen  Difficulties.— B&tn- 
rated  (as  strong  as  can  be  made)  tincts.  of  arnica  and  capsicum,  and  aqua 
ammonia,  each  1  oz. ;  tinct.  of  nux  vomica  and  olive  oil,  each  1  ^^  ozs. ;  oils  of 
hemlock  and  origanum,  each  3  drs.;  pure  croton  oil,  3^  to  1  dr.;  mix.  The 
tinctures  all  to  be  made  of  full-strength  alcohol.  Use  with  friction  along  the 
spine  from  one  to  three  times  daily.  A  permancLt  glow  or  warmth  is  felt 
while  using  it,  and  for  several  days  after  its  discontinuance. 

Dr.  Humphreys  has  noticed  many  cases  in  which  the  liniment  alone,  used 
as  directed,  has  intercepted  the  intermittent  paroxysms  ("shakes");  and  by 
using  it  occasionally,  when  indicated — by  weakness  or  pain  in  the  spine — it  has 
prevented  their  return  for  months,  and  finallj'  made  a  complete  cure. 

Remarks. — The  author  will  only  make  this  further  remark  as  to  a  cure  by 
the  liniment  alone.  Unless  there  is  some  especial  reason  why  no  medicine 
could  be  takeu  internally,  I  should  look  upon  it  as  a  poor  policy  to  wait  for  a 
cure  by  the  usj  of  liniment  alone,  and  would  say,  by  all  means  take  some  of 
the  remedies  here  given  internally,  and  also  use  the  liniment,  oi  the  counter' 
irritant  named,  for  pain  or  weakness  of  the  back,  or  enlarged  or  painful 
spleen,  and  thus  cure  the  disease  without  delay,  when  possible. 

2.  Aguo,  or  Chills  and  Fever— Simple  Cure  Without  Qui- 
nine.—H.  G.  D.  Brown,  of  Copiah  Co.,  Miss.,  gives  the  following  as  a  certain 
and  thoroughly  tried  cure  for  fever  and  ague:  "  Take  1  pt.  of  cotton  seed;  2  pts. 
of  water  boiled  to  1;  strain,  and  take  warm  1  hour  before  the  attack.  Many 
persons  will  dotibtless  laugh  at  this  simple  remedy;  but  I  have  tried  it  effectu- 
ally, and  unhesitatingly  say  it  is  better  than  quinine,  and  could  I  obtain  the 
latter  article  at  a  dime  a  bottle,  I  would  infinitely  prefer  the  cotton-seed  tea. 
It  will  not  only  cure  invariably,  but  permanently,  and  is  not  at  all  unpleasant 
to  the  taste." 


TREATMENT  OF  DISEASES. 


» 


3.  Ague  or  "  Chills  "  — Positive  Cure,  with  Quinine.— This 

receipt  ia  from  Dr.  Joseph  Spaulding,  of  Lafayette,  Ind.,  in  answer  to  an  inquiry 

from  a  lady  tlirough  tlie  Blade  HouseJiold,  which  explains  itself.     He  says: 

"Deab  Madam: — You  s  ty  'df^n't  prescribe  whiskey  nor  gvinine,'  but  I  wtU, 
and  I  know  whereof  I  speak,  as  I  was  a  sufferer  with  the  ague  for  three  years, 
in  the  malarial  district  of  Indiana,  and  this  cured  me,  and  I  have  not  had  a 
chill  for  five  years;  and  I  am  sure  it  will  do  as  much  for  others.  The  toper 
who  takes  his  morning  bitters  out  of  this,  will  not  want  them  a  second  time 
from  the  same  bottle. 

I.     "A  thorough  cathartic.     Now,  I  mean  thorovgh  when  I  say  it. 

II.  "  Two  days  after  take  quinine  in  6  gr.  doses  every  4  to  6  hours,  just  as 
you  can  stand  it,  till  you  have  missed  a  chill;  then  take  the  following: 

III.  Tonie  Bitters,  to  St  mgtJien  and  Tone  up  the  System  after  Ague,  orr 
Chills  and  Fever  have  been  broken,  or  for  Genei'al  Ufe. — "Tinct.  capsicum,  1  dr.; 
citrate  of  iron  and  quinine,  1  oz. ;  comp.  tinct.  of  gentian,  1  oz.;  elixir  cin- 
chonia,  2  ozs. ;  whiskey,  5  ozs.  Dose — Take  1  tablespoonful  3  times  daily, 
just  after  meals." 

The  elixir  of  cinchonia  is  also  known  as  "  elixir  of  calisaya,"  or  "elixir  of 
bark,"  meaning,  of  Peruvian  bark.  It  is  made  as  follows:  Peruvian  bark,  1  oz.; 
fresh  orange  peel,  }i  oz. ,  cinnamon  bark,  coriander  seeds  and  angelica  seeds, 
each  8  drs. ;  caraway  and  anise  seeds,  each  1  dr. ;  brandy  and  water,  as  given 
below; "dimple  syrup,  10  ozs.  Bruise  or  coarsely  grind  the  bark  and  aromatics, 
and  treat  them  with  brandy  until  10  ozs.  are  obtained;  then  continue  the  perco- 
lation with  equal  parts  of  brandy  and  water,  until  22  ozs.  have  been  obtained; 
then  add  the  syrup  to  make  2  pts.  tonic  and  cordial. 

Remarks. — I  know  that  some  people  object  to  using  quinine,  believing  that 
it  causes  rheumatic  or  other  pains,  etc.,  but  I  am  well  satisfied  that  the  pains,  or 
other  difficulties  supposed  to  come  from  the  quinine,  came  from  the  disease,  or 
the  climate,  and  not  from  the  use  of  the  quinine.  It  is  not  only  a  perfectly  safe 
remedy,  but  is  indeed  a  valuable  antiperiodic  and  strengthening  medicine.  It 
can  be  obtained  anywhere,  and  will  cure  ague  everywhere,  with  only  an  occa- 
sional exception.  The  position  I  have  taken  above,  that  it  is  the  disease,  or 
malaria  in  the  system,  that  causes  the  pain  in  the  bones,  etc.,  and  not  the  qui- 
nine that  does  it,  I  have  since  seen,  is  also  claimed  to  be  the  fact  by  some  of  our 
most  eminent  pysicians. 

4.  Ague,  or  Chills  and  Pever  —  Certain  Cure  for.  —  Quinine, 
81  grs.;  aromatic  sulphuric  acid  and  laudanum,  each,  31  drops;  water,  3  ozs. 

^DosE — A  teaspoonful  3  times  a  day,  before  meals. 

Remarks. — This  was  given  me  by  Mrs.  Catharine  Baldwin,  of  Toledo,  0., 
formerly  of  Put-in-Bay,  where  she  obtained  it,  and  knew  of  its  curing  several 
of  the  most  obstinate  or  long  standing  chronic  cases,  which  "nothing,"  as  the 
saying  goes,  "would  cure."  I  have  used  it  with  success,  making  only  this  dif- 
ference with  the  receipt:  Using  40  grs.  of  the  quinine  and  40  drops  of  the  oil  of 
vitriol  and  laudanum,  in  4  ozs.  of  water  (to  make  the  quantity  a  little  more); 
then,  for  an  adult,  directing  a  tablespoonful  three  hours,  two  hours  and  one  hour, 
before  the  chill  should  commence — which  will  break  it.  After  that,  1  tea-spoon- 
ful 8  times  daily,  just  after  meals,  till  all  is  taken,  will  cure  most  c^scs. 


m 


'M, 

-V 


90 


DR.  CHASE'S  liECIPES. 


b.  Ague  Pills,  Very  Cheap  and  Very  Eflbctive,  Without 
Quinine. — Chinoidine,  1  oz. ;  dovers  powders,  3  drs. ;  pipcrine,  40  grs. ;  sub 
carbonate  of  iron,  2J^  drs.;  stiff  mucilage  of  gum  arabic  sufRciont  to  work 
Into  pills,  and  mix  very  intimately  and  make  into  usual  sized  pills.  [The  author 
would  say  to  make  into  440  pills,  to  be  sure  to  have  1  gr.  of  chinoidinr  in  each 
pill.  J  Dose. — Take  2  pills  every  2  hours  until  G  or  8  are  taken,  in  the  absence 
of  fever.  After  the  first  day  2  pills  3  times  a  day,  just  before  meals,  in  the 
absence  of  chills  or  fever.  i  •       "    ,  ■>  ■ 

Remarks. — This  recipe  is  decidedly  a  good  one,  either  as  an  ague  cure  or  as 
a  general  tonic.  Chinoidine  pills,  however,  in  warm  weather  get  soft  and. 
should,  therefore,  have  plenty  of  powdered  liquorice  root  among  them  to  pre- 
vent their  sticking  together;  but  from  this  tendency  the  following,  in  liquid 
form,  may  be  preferable: 

6.  Chinoidine  for  Ague— How  to  Give  It.— C.  E.  Ellis,  M.  D.,  of 
Gooch's  Mill,  Mo.,  in  answer  to  an  inquiry  of  Dr.  A.  Barry,  of  Dresden,  Tex., 
In  The  Brief, page  505,  1883,  for  "a convenient  mode  of  administering  chinoid- 
ine," made  the  following  answer;'  "  The  following  is  a  prescription  used  by 
my  father  and  myself  with  no  dissatisfaction  from  any  patient,  except  one  col- 
ored woman,  who  complained  of  nausea  after  taking:  Chinoidine,  2  ozs.; 
alcohol,  1  pt. ;  nitric  acid,  dilute  (a  formula  druggists  understand),  1  oz. ;  aro- 
matic syrup  of  rhei.  (rhubarb),  8  ozs.;  water,  8  ozs.  Mix.  Dose. — Whendis 
solved,  take  1  tea-spoonful  before  meals  and  bedtime.  If  Dr.  Barry  will  try 
this  mode  of  giving  the  chinoidine  he  will  find  it  all  I  recommend  it  to  be.  1 
have  used  it  a  great  deal,  and  I  hope  he  may  have  as  good  success  with  it  as  1 
have  had."  .  ' 

Remarks. — Being  so  much  cheaper  than  quinine  is  the  main  reason  for  its- 
use.  For  those  who  oppose  the  use  of  quinine,  and  all  similar  ingredients,  a» 
cinchonidia  or  chinoidine,  and  would  like  to  try  a  novel,  yet  a  simple,  cure,  1 
give  the  following: 

7.  Ague  and  Fever,  Novel  but  Simple  Cure.— Take  a  medium 
sized  nutmeg  and  char  it  by  holding  it  to  a  flame  by  sticking  a  piece  of  wire 
inside,  permitting  it  to  burn  by  itself  without  disturbance;  when  charred,  pul- 
verize it  and  combine  with  it  an  equal  quantity  of  burned  alum  and  divide  into- 
three  powders.     On  the  commencement  of  the  chill  give  a  powder.     If  this 

,  does  not  break  it,  give  the  second  powder  on  the  appearance  of  the  next  chill, 
and  if  not  cured  the  third  powder  must  be  given  as  the  succeeding  chill  comes- 
on.  Usually  the  first  powder  effects  a  cure,  and  it  is  seldom  that  the  third  pow- 
der will  be  required.  The  bowels  should  always  be  acted  upon  by  a  purgative 
previous  to  their  administration.  It  is  certainly  deserving  attention,  though  1 
do  not  pretend  to  account  for  its  action.— P/o/.  King. 

Remarks.— Prof.  King  says  he  has  "known  it  to  have  cured  several  cases 
of  intermittent  fever"  (fever  and  ague),  and  also  says  he  has  "  been  assureii  of 
its  almost  universal  success  in  this  disease;"  and  also  adds  that  "it  is  recom- 
mended for  the  cure  of  other  forms  of  fever."  I  am,  like  himself,  unable  to 
give  a  reason  why  or  how  it  sliouJd  so  act;  but  that  it  has  so  acted  I  have  not  a 
doubt. 


TREATMENT  OF  DISEASES. 


91 


8.  Ague  Pills  for  Obstinate  Cases. — Alcoholic  ex.  of  nux  vomica, 
10  grs. ;  quinine,  30  grs. ;  pulverized  capsicum,  20  grs.  Ditiections — Mix  very 
thoroughly  and  divide  into  30  pills.  First  give  an  active  cathartic  to  get  a  good 
action  upon  the  bowels;  then  give  2  of  the  pills  an  hour  before  eating,  3  times 
daily,  until  cured,  then  1  pill  for  a  dose  the  same  way  until  all  are  taken. 

Remarks. — This  was  from  an  old  physician  in  Tennessee  to  a  Baptist  min- 
ister who  had  had  ague  a  lon^  .le,  not  being  able  to  get  it  cured.  This  did 
the  work.  He  gave  it  to  my  cousin.  Dr.  A.  B.  Moon,  of  Toledo,  O.,  who  says 
he  failed  only  in  a  single  case  for  the  many  years  he  had  used  it, 

9.  Ague,  Tonic  Elixir  for. — Tinct.  of  capsicum,  1  dr.;  citrate  of  iron 
and  quinine  and  compound  tincture  of  gentian  (the  first  is  in  crystals,  the  lat* 
ter  a  fluid),  each,  1  oz.;  elixir  of  cinchonia,  7  oza  Mix.  Dose — From  1  to  3 
tea  spoonsful  3  times  daily,  just  after  meals;  for  a  general  tonic,  once  in  1  to  2 
hours;  if  to  break  up  an  ague,  4  doses  at  least,  the  last  to  be  taken  one  hour 
before  the  chill  returns. 

Remarks. — I  know  this  to  be  a  valuable  tonic  whenever  one  is  needed. 

10.  Ague,  Tonic  Fills  for.— Sulphate  of  cinchonia  (made  from  the 
Peruvian  bark),  40  grs. ;  arsenious  acid,  1  gr. ;  iron  reduced  (ferri  pulvis,  or 
iron  in  a  pulverized  state)  and  solid  ex.  of  gentian,  each,  1  dr.  Mix  thoroughly 
and  make  into  40  pills.  Dose — As  a  general  tonic,  1  pill  1  hour  after  each 
meal  and  at  bedtime;  or,  if  handier,  half  an  hour  before  meals  and  at  bedtime; 
to  break  up  an  ague,  2  pills,  4,  3,  2,  and  1  hour  before  the  chill  should  begin; 
then  4  daily  for  a  few  days  as  above. 

11.  Ague,  Elixir,  or  German  Cure  for.— Quinine,  16  grs.;  quin- 
idia  and  cinchonidia,  each,  80  grs. ;  comp  tinct.  of  Peruvian  bark  and  tinct.  of 
columbo,  each,  2  ozs. ;  tinct.  of  rhubarb,  1  oz. ;  aromatic  sulphuric  acid,  to  cut 
the  sulphates,  and  "  Simple  Elixir,"  to  fill  an  8  oz  bottle.  [Lest  some  per- 
sons may  want  to  have  druggists  fill  this  recipe,  in  small  places  where  they  may 
not  have  the  simple  elixir,  1  give  the  formula,  it  is  as  follows-  Spirits,  or  essence 
of  orange,  %  oz. ;  essence  of  cinnamon,  10  drops;  alcohol,  4  ozs.;  simple  synip 
and  water,  each  6  ozs.;  mix.]  Dose— 1  teaspoonful  every  SJiours,  till  the 
ague  is  broken;  then  3  times  daily,  etc.,  as  with  other  tonics. 

Remarks.— I  obtained  this  recipe  of  Q.  M.  Nill,  a  dniggistand  pharmacist, 
of  Broadway,  Toledo,  O. ;  and  I  had  it  filled  by  him  several  times,  finding  it 
very  valuable.  In  one  family  the  lady  used  it  first,  for  herself,  then  for  a  child 
and  finally  for  her  father,  successfully  in  each  case,  and  I  have  used  it  in  sev 
eral  other  cases  with  equal  success.  Notice  this,  in  this  prescription,  it  con- 
tains three  of  the  best  anti  periodic  and  tonic  preparations  made  from  the  Peru- 
vian bark,  and  besides  the  compound  tincture  of  bark  itself,  which  will  account 
for  the  great  success  I  have  had,  and  which  I  believe  others  will  have,  with  its 
use,  either  as  a  cure  for  the  ague  or  to  prevent  its  return,  and  also  as  a  general 
tonic. 

12.  Ague,  Tonic  Febrifuge  for  — Not  Weeding  a  Cathartic 
Before  Commencing  its  Use.  —  Quinine,  40  grs. ;  elixir  of  taraxacum 
(dandelion),  2  ozs. ;  simple  syrup  to  fill  an  8  oz.  bottle.    Shake  when  taking. 


DB.  CHASEff  RECIPES. 


■  -? 


DoBB — For  an  adult,  1  tablc-spoonful,  or  a'  small  swallow,  8  or  4  timei>  daily; 
for  a  child  of  6  to  12  years,  a  dessert-spoonful;  8  to  6  years,  1  tea-spoonful;  if 
very  young,  3^  tea-spoonful. 

liemarka. — The  beauty  of  this  is,  the  elixir  of  dandelion  acts  on  the  liver 
and  bowels,  so  you  do  not  have  to  wait  to  take  cathartics  before  you  begin  with 
the  febrifuge.  It  is  best,  however,  with  tliis,  as  before  remarked  in  several 
places,  to  begin  with  the  doses  4,  8,  2  and  1  hour  before  ♦he  chill  would  come 
on.  I  obtained  this  from  a  friend  of  mine  in  I'oledo — M.  O.  Waggoner — who 
has  been  familiar  v.tth  its  use  for  tieveral  years,  and  says  "there  is  no  equal  to 
it."  I  have  taken  it,  and  given  it  to  others,  with  entire  satisfaction.  It  is 
Indeer*  a  febrifugn  (opposed  to  fever)  worthy  of  the  name. 

13.  Fevers  in  Low,  Wet  Coiintry— Dr.  Buchan's  Preventive 
and  Cure. — Best  red,  unground  Peruvian  bark,  2  ozs. ;  Virginia  snake  root, 
root;  2  ozs.;  gentian  root  and  orange  peel,  each  1  oz,;  br.uidy  or  good  whiskey, 
1  qt. ;  or  whiskey  and  good  worked  cider,  each  1  pt.,  will  do  nicely.  DinEC- 
TION8— Grind  coarsely,  or  bruise,  and  put  into  the  spirit,  and  shake  daily  for  10 
or  12  days,  before  using.  Dose  —  Two  table-spoonfuls  immediately  after  each 
meal,  either  as  a  preventive  or  a  cure. 

Remarks. — Dr.^Buchan,  of  the  Royal  College  of  Physicians  of  Edinburg, 
Scotland,  in  his  Domestio  Medicine,  claims  tliis  to  be  the  remedy  for  fluxes, 
putrid  intermittents,  and  all  other  fevers  in  low,  wet  countri*  s  of  an  unhealthy 
climate.  It  is  certainly  valuable,  as  the  gentian  improves  t  e  appetite  and  the 
snake  root,  benefits  the  kidneys  and  skin. 

14.  Ague  and  Fever,  How  to  Avoid.  —  The  fort .  )ing  remedies 
will  cure  ague,  or  chills  and  fever;  but  an  important  question  is,  how  to  avoid 
or  prevent  having  them.  To  do  this  successfully,  avoid  exposure  to  the  damp 
air  of  the  early  morning,  except  when  exercising;  and  then  do  not  remain  in 
the  open  air  to  cool  off.  Avoid  great  fatigue;  sleep  eight  hours  of  the  twenty- 
four.  Be  sure  that  the  water  used  for  drinking  and  cooking  is  perfectly  pure. 
Wear  flannel  underclothing  at  all  seasons.  Keep  the  feet  dry  and  warm.  And, 
after  being  ctyeful  in  all  these  particulars,  if  you  get  the  ague,  take  your  choice 
in  the  foregoing  list  of  remedies  to  cure  it,  until  you  can  leave  the  ague  district 
for  a  more  healthy  location. 

1.  CINDERS  OR  DUST  IN  THE  EYES  — To  Remove.  — A 

correspondent  writes  to  the  Scientific  American  this  remedy  for  cinders  in  the 
eye:  "A  small  camers-hair  brush  dipped  in  water  and  passed  over  the  ball  of 
the  eye  on  raising  the  lid.  The  operation  requires  no  skill,  takes  but  a  moment, 
and  instantly  removes  any  cinder  or  particle  of  dust  or  dirt  without  inflaming 
the  eye." 

2.  Another  writer  says:  "  Persons  traveling  much  by  railway  are  subject 
to  continual  annoyance  from  the  flying  cinders.  On  getting  into  the  eyes  they 
are  not  only  painful  for  the  moment,  but  are  often  tlie  c.  use  of  long  suffering 
that  ends  in  a  total  loss  of  sight.  A  very  simple  and  efft  tive  cure  is  within 
the  reach  of  every  one,  and  would  prevent  much  suffering  a  i  expense  were  it 
more  generally  known.    It  is  simply  one  or  two  grains  of  flax  seed.    It  is  said 


TREATMENT  OF  DISEASES. 


OS 


they  may  be  placed  in  the  eye  without  injury  or  pain  to  tliat  delicate  organ, 
and  shortly  they  begin  to  swell  and  dissolve  a  glutinous  substance  that  covers 
the  ball  of  the  eye,  enveloping  any  foreign  substance  that  may  be  in  it.  The 
Irritation  or  cutting  of  the  membrane  is  thus  prevented,  and  the  annoyance  may 
Btjon  be  washed  out.  A  dozen  of  these  grains  stowed  away  in  the  vest  pocket 
may  prove,  in  an  emergency,  worth  their  number  in  gold  dollars." 

.  1.  ACCIDENTS,  POISOIONG,  ETC.— Short  Rules  for  Man- 
agement. —  Prof.  Wilder,  of  New  York,  gives  the  following  short  rules  to 
govern  the  action  in  such  cases: 

I.    For  dust  in  the  eyes,  avoid  rubbing,  and  dasli  water  into  them; 
remove  cinders,  etc.,  with  the  rounded  end  of  a  lead  pencil. 

II.    Remove  insects  from  the  ear  by  tepid  water;  never  put  a  hard  instru- 
ment into  the  ear. 

III,  If  an  artery  is  cut,  compress  above  the  wound;  if  a  vein  is  cut,  com- 
press below. 

IV.  If  choked,  get  upon  all  fours  and  cough. 

1  V.  For  light  burns,  dip  the  part  in  cold  water;  if  the  skin  is  destroyed, 
cover  with  varnish. 

VI.  Smother  a  fire  with  carpets,  etc. ;  water  will  often  spread  burning  oil, 
and  increase  the  danger. 

VII.  Before  passing  through  smoke  take  a  full  breath,  and  then  stoop  low; 
but  if  carbonic  acid  is  suspected,  then  walk  erect. 

VIII.  Suck  poisoned  wounds,  unless  your  mouth  is  sore.  Enlarge  the 
wound,  or  better,  cut  out  the  part  without  delay.  Hold  the  woimded  part  as 
long  as  can  be  borne  to  a  hot  coal  or  end  of  a  cigar. 

IX.  In  case  of  poisoning,  excite  vomiting  by  tickling  the  throat,  or  by 
warm  water,  or  mustard  and  water,  or  salt  and  water,  always  warm,  if  possibla 

X.  For  acid  poisons  give  alkalies. 

XI.  For  opium  poisoning  give  strong  coffee  and  keep  moving. 

XII.  If  you  fall  in  water  float  on  the  back,  with  the  nose  and  mouth  prrv. 
jecting.    (See  falling  into  the  river,  etc.) 

XIII.  For  apoplexy  raise  the  head  and  body;  for  fainting  lay  the  person 
flat. 

2.  Quick  Emetics  for  Accidental  Poisoning. — Another  writer 
gives  the  following  instructions  for  the  management  in  accidents,  poisoning, 
etc.  He  says:  "Quickly  mix  a  couple  of  ounces  of  powdered  chalk  or  magne- 
sia with  a  pint  of  milk  and  swallow  the  whole  at  one  draught.  Then  run  the 
finger  down  the  throat  and  move  it  gently  from  side  to  side.  This  will  induce 
vomiting;  after  which  drink  frealy  of  warm  milk  and  wpter  and  repeat  the 
vomiting.  Milk  is  an  antidote  for  almost  ail  poisons,  narcotics  excepted,  espe- 
cially if  used  promptly,  and  followed  by  vomiting.  In  narcotic  poisoning,  as 
by  laudanun^  opium  or  morphine,  promptly  give  an  emetic  of  mustard  and 
water.  foUowtv.  by  copious  draughts  of  warm  water  and  salt,  until  vomiting  \» 
induced.  Keep  tiis  patient  moving,  and  do  not  allow  him  to  sleep.  Send  it> 
hadte  for  your  family  phys      -i." 


u 


DR.  CHASE'S  RECIPES. 


3.  Poisoning  by  Accident  or  Intention,  What  tO  do. — Another 
mcdicul  writer  on  the  subject  of  accidental  or  intentional  poisoning,  says:  "  To 
neutralize  any  poisonous  mineral  or  vegetable,  taken  intentionally  or  by  acd- 
dent,  swallow  2  gills  {%  pt )  of  sweet  oil;  for  a  strong  constitution,  more  oil." 

Remarks. — The  sweet  oil  is  good  and  a  bottle  of  it  ought  to  be  kept  in 
every  house,  to  meet,  immediately,  any  emergency  of  this  kind;  but  lard  oil  or 
even  melted  lard  will  do.     Vomiting  is  also  very  important. 

4.  Poisoning  by  Poison  Ivy— Remedy.— Bromine,  15grs.,  rubbed 
In  1  oz.  of  olive  oil,  or  glycerine,  and  apply  3  or  4  times  daily;  one  appli- 
cation at  bed-time  has  been  found  effectual;  a  poultice  of  clay-mud  has  also 
cured  many  cases. 

6.    Poison  Ivy— Poisoning  Cured  by  an  Old  Fox  Hunter. — 

The  following  was  sent  to  Forest  and  Stream,  which  explains  itself.  The  writer 
says:  '  I  have  probably  suffered  more  from  poison  ivy  than  any  other  man. 
Three  times  in  one  summer  I  have  been  blind  from  its  effects.  I  have  tried 
every  remedy  without  success,  until  last  summer,  I  was  out  shooting,  and» 
with  my  usual  luck,  1  got  another  dose  that  confined  me  to  the  house.  I  could 
not  walk.  An  old  fox  hunter  living  in  the  neighborhood,  hearing  of  my  con- 
dition, came  to  see  me.  and  brought  me  a  remedy  that  acted  like  magic.  In  3 
days  time  I  was  up  and  enjoying  what  I  love  better  than  anything  else  in  this 
world,  the  best  of  all.  field  sports — fall  woodcock  shooting.  I  give  you  the 
recipe:  Take  1  pt.  of  the  bark  of  black  spotted  alder  and  1  qt.  of  water,  and 
boil  down  to  1  pt.  Wash  the  poisoned  parts  a  dozen  times  a  day,  if  conven- 
ient; it  will  not  injure  you." 

R(  marks. — Perhaps  the  better  plan  is  to  learn  that  the  poison  ivy  has  its 
leaves  in  clusters  of  three,  while  the  non-poisonous  has  its  leaves  in  clusters  of 
five;  knowing  this,  keep  clear  of  the  poisonous. 

6.  Poisoning  by  the  Poison  Oak,  Remedy.— J.  B.  Murfree,  M. 
D.,  of  Murfreesboro,  Tenn.,  says  he  has  found  the  black  wash  made  of  calo- 
mel and  lime-water  (calomel,  1  dr.,  to  lime-water,  1  pt.),  an  invariable  success 
for  several  years. — Medical  Dnef.  This  is  supported  by  the  following,  also  from 
the  Brief,  by  Dr.  James  A.  Douglass,  of  Poland,  O. ,  under  the  head  of: 

7.  Poisoning  by  Rhus,  wherein  he  says:  "Since  the  discovery  by 
Professor  Maisch,  that  the  toxic  (poisoning)  quality  was  due  to  an  acid,  which 
he  denominated  toxicodendric  acid,  the  treatment  has  been  based  upon  a  true 
scientific  basis  {i.  e.,  that  alkalies  neutralize  acids,  and  vice  versa,  that  acids 
neutralize  alkalies),  I  therefore,"  he  continues,  "apply  alkalies  to  neutralize  the 
acid.  I  prefer,"  he  also  .says,  "the  liquor  calcis  (lime-water)  applied  locall)'^; 
in  severe  cases  use  internally  also  I  sometimes  combine  it  (the  lime-water)  ' 
with  soda  bi -carbonate,  or  hydrate  of  chloral,  1  oz.  to  1  pt."  This  he  closes 
by  saying  is  as  near  a  specific  (positive  cure)  as  any  one  could  wish.  (See  tumor, 
poison  wound,  and  wild  vine  poisoning,  earth  cure  for.) 

8.  Poisoning  by  Henbane,  Tobacco,  or  Stramonium,  and 

Bites  of  Snakes — Remedy. — The  oil  of  sassafras  has  been  found  a  remedy 
against  the  poison  of  these  articles.    Given  in  15  drop  doses,  80  minutes  apart. 


TREATMENT  OF  DISEASES. 


95 


of 


for  six  doses,  restored  consciousness  when  the  flowers  of  stramonium  had  been 
«atcn  by  a  boy  4  years  old;  after  which  a  dose  of  castor-oil  was  given  to  work 
it  off  by  the  bowels. 

Remarks. — This  is  from  a  Dr.  A.  W.  Lyle,  of  Castleton,  Ind.,  in  Medical 
Brief,  in  which  he  also  gives  Dr.  Thompson's  account  of  the  value  of  oil  of 
sassafras  for  henbane  and  tobacco  poisoning,  and  also  says:  "  It  will  destroy  all 
insect  life,  and  is  an  effectual  antidote  for  the  bite  of  venomous  copperhead 
snakes."  He  recommends  all  physicians  to  try  it,  and,  the  author  thinks,  it  is 
equally  good  for  the  people.  He  does  not  give  the  dose  in  these  last  cases;  but 
if  a  boy  of  four  years  can  take  15  drops,  an  adult  may  take  at  least  40.  And  la 
the  snake-bites,  I  would  rub  it  on  the  woundi*  also,  and  repeat  as  he  directs. 

1.  ACCIDENT  PROM  CHLOROFORM  —  To  Prevent,  by 
Mixing  Spirits  of  Turpentine  with  it.— "A  preventive  for  those  acci- 
dents which  so  frequently  occur  in  the  administration  of  chloroform  to  produce 
anaestliesia  (insensibility  to  pain)  has  been  suggested  by  Dr.  "Wachsmuth,  of 
Berlin,  Germany:  the  method  consisting  simply  in  the  addition  of  one  part  of 
the  rectified  oil  of  turpentine  (spirits  of  turpentine)  to  five  parts  of  chlorofomu 
The  oil  of  turpentine  in  vapor  appears  to  exert  a  stimulating  or  life  giving  effect 
on  the  lungs,  and  protects  those  oigans  from  passing  into  that  paralyzed  state 
which  seems  to  be  produced  by  chloroform  narcosis  (to  benumb,  or  to  become 
unconscious).  It  appears  that  Dr.  Wachsmuth,  while  lying  on  a  sick-bed,  acci- 
•dentally  breathed  the  vapor  of  turpentine,  and  he  experienced  from  this  a 
strongly  refreshing  feeling — a  fact  which  induced  him  to  try  the  plan  of  adding 
oil  of  turpentine  to  chloroform  when  using  the  latter  for  anaesthetic  purposes." 

Remarks. — People,  even  physicians,  speak  unadvisedly  when  they  say  oil 
of  turpentine,  meaning  the  spirits,  as  it  should  be  called;  there  is  no  oil  of  tur- 
pentine proper.  The  sticky  mass,  as  it  runs  from  the  trees,  is  distilled,  when  it 
becomes  very  limpid,  i.  e.,  pure  and  clear,  having  scarcely  an  appearance  of 
oil — clear  as  water,  as  the  common  saying  is.  The  only  object  of  this  explana 
tion  is,  tliat  no  one  shall  suppose  that  there  is  an  oil,  and  a  spirit,  too;  they  ar» 
both  one  and  the  same  tiling. 

2.  Accident  from  Chloroform— To  Prevent  by  Management. 

—It  is  believed  that  many  of  the  deaths  from  the  administration  of  chloroform 
have  arisen  by  the  patient  lying  upon  the  back,  and  the  tongue,  from  loss  of 
muscular  power  or  contractility,  has  fallen  back  into  the  throat  and  thus  suffo- 
caled  the  patient.  Tliis  sliould  certainly  be  looked  to  by  everyone  who  admin- 
isters it.     The  tongue  can  be  held  with  a  cloth,  if  need  be. 

I  see  also  by  a  recent  statement  in  the  Ann  Arbor  Register  that  Dr.  McLean, 
of  the  University  of  Michigan,  in  his  surgical  practice  of  25  years,  prefers 
chloroform  to  any  other  anesthetic,  and  has  never  hail  a  death  occur  from  it. 
nor  seen  a  death  by  its  use.  He  has  always  used  it  vi  len  necessary,  and  is  a 
strong  advocate  for  its  use,  and,  all  things  consiilered,  prefers  it  to  ether.  With 
die  foregoing  cautions  as  to  the  breathing,  to  prevent  suffocation  from  the 
tongue  failing  over  ihe  glottis  wlnle  the  muscles  are  all  relaxed  Ijy  the  chloro- 
form, there  need  be  no  apprehension  of  danger  from  it;  still,  1  cau  seu  no 
objcctiou  to  mixing  tlie  turi)entino  with  it. 


i 


96  .  Dli'  CHASE'S  BECIPES. 

The  London  Lancet  confirms  the  Idea  advanced  above,  about  the  attention 
totiie  tongue,  in  the  following  words:  "  Death  from  chloi  form  need  never 
occur,  according  to  thp  doctrine  of  Syme,  Lister  and  Hughes  (all  celel  rated 
surgeons)  if  this  simple  rule  is  observed:  Never  mind  the  pulse,  never  mind  the 
heart,  leave  the  pupil  (of  the  eye)  to  itself.  But  keep  your  eye  on  the  breath- 
ing, and  if  it  becomes  embarrassed  to  a  grave  extent,  take  an  artery  forceps 
and  pull  the  tongue  well  out.  (A  piece  of  cloth  in  the  fingers  will  hold  the 
tongue  with  but  little  difficulty.)  Syme  never  lost  a  case  from  chloroform, 
although  he  gave  it  five  thousand  times." 

PALLINa  INTO  DEEP  WATER  — What  to  do  for  Those 
Who  Cannot  Swim.— For  those  who  may  fall  into  deep  water,  and  can- 
not swim,  it  is  thought  best  that  a  little  fuller  instructions  ought  to  be  given: 

L  "When  one  falls  into  deep  water  let  it  always  be  remembered  that  he 
will  rise  to  the  surface  at  once;  and  now  is  the  time  to  remember,  also,  that 
lie  must  not  raise  the  arms  nor  hands  above  the  water,  except  there  be  some- 
thing to  take  hold  of;  if  he  does  it  will  sink  the  head  so  low  he  cannot  breathe. 
But: 

IL  Any  motion .  of  the  hands  may  be  made  under  the  water,  as  you 
please,  without  endangering  the  life,  for  if  the  water  is  quiet,  the  head  being 
thrown  a  little  back,  the  face  will  float  above  the  siuface,  unless  heavy  boots  or 
clothing  bear  one  down. 

III.  And  a  motion  of  the  legs  as  if  walking  up  stairs,  while  It  can  be 
borne,  keeping  the  perpendicular  as  nearly  as  possible,  will  greatly  aid  in  keep- 
ing one  afloat  until  help  arrives;  and  even  good  swimmers  had  better  not  ex- 
>iaust  themselves,  if  a  boat  is  coming,  only  to  keep  afloat.  (See  also  drowned 
persons,  rules  for  resuscitation,  etc.) 

SAIiVES,  FIiASTEBS,  OINTMENTS,  POULTICES,  ETC. 

1.  Salve  or  Plaster  for  Chaps,  Cracks,  etc.  — Rosin,  10  ozs.; 
mutton  tallow,  2  ozs.;  beeswax,  1  oz.  Directions — Simmer  together  and 
work  as  shoemakers  do  their  wax,  and  make  it  into  convenient  rolls.  Spread 
on  slips  of  cloth  to  suit  the  place,  and  apply  as  hot  as  the  flesh  will  bear  it — 
it  will  need  no  tying.  If  too  stiff  in  very  cold  weather  use  a  little  more  tallow 
and  beeswax,  or  a  little  less  rosin. 

2.  Ointment  of  St.  John's  Wort  and  Stramonium,  for 
Tumors,  Bruised  and  Blackened  Spots,  etc.— Tops  and  flowers, 
recently  picked,  of  St.  John's  wort  (hyperieum  perforatum),  fresh  stramonium 
leaves,  each  ^  lb. ;  lard,  1  lb.  Directions — Bruise  the  herbs  and  put  into 
the  lard  and  gently  heat  for  an  hour,  then  strain.  Rub  and  heat  into  the  swell- 
ings, caked  breasts,  hard  tumors  and  ecchymosed  spots  (spots  which  have 
been  bruised  and  the  blood  settled  under  the  skin)  thoroughly. 

liemarks. — Prof.  King  also  says  the  saturated  (as  strong  as  can  be  made) 
tincture  of  the  St.  John's  wort  is  nearly  as  valuable  as  that  of  arnica,  for 
bruises,  and  may  be  substituted  for  it  in  many  cases.  (See  also  the  recipe  for 
coughs,  colds,  hoarseness,  etc.,  for  the  further  value  of  St.  John's  wort.) 


TREATMENT  OF  DISEASES. 


VT 


le) 
or 


8.  Salve  or  Ointmont  for  Cuts,  Sores  and  Cracks  made  in 
Husking,  Salt-Rheum,  Scurvey,  Head  Boils,  etc.— Mutton  tallow,  8 
11)8, :  rosin,  114  ^^^-  >  sal-ammoniac  (crystals)  ,2  oz8. ;  sweet  oil,  1  pt.  Diukc^ton^ 
— Melt  the  rosin  and  tallow  together;  dissolve  sal-ammoniac  in  a  little  water,  uftor 
having  powdered  it  fine,  then  stir  it  into  the  mixture;  put  in  the  oil,  or  enough 
of  it  to  reduce  to  a  paste,  or  ointment,  then  place  in  boxes,  or  a  jar  that  can  be 
covered.  To  apply,  it  is  best  to  keep  a  little  of  the  sal-ammoniac  dissolved  in  a 
little  water,  sufBcient  to  give  the  water  rather  a  sharp  tastn,  and  first  wet  the 
part  to  which  the  ointment  is  to  be  applied,  with  the  sal-ammoniac  water.  The 
healing  will  be  quick  and  satisfactory. 

Remarks, — I  obtained  this  from  a  Welsh  blacksmith  at  Moawequa,  111., 
who  thought  it  had  no  equal  in  the  world  as  a  healing  ointment,  or  salve,  as  he 
called  it.  It  will  be  found  valuable  for  cracked  fingers  in  husking,  as  well  as 
for  general  purposes. 

4     Itch  Ointment,  or  Wash,  Preferable  to  the  Old  Method.— 

Quicklime  (good  stone  lime,  just  slacked),  1  part;  sulphur,  2  parts;  water,  10 
parts;  by  weight  siy  J^  oz.  of  the  lime,  1  oz.  of  the  sulphur,  and  5  ozs.  of 
•water,  make  the  right  proportions.  Directions — Boil  togetlier  in  a  porcelain 
dish,  stirring  constantly  wi^h  a  stick,  till  it  is  the  shade  of  cinnamon  essence. 
When  cool,  bottle  and  keep  corked.  Apply  a  small  quantity  to  the  parts  affected 
Remarks. — This  is  from  Dr.  A.  B.  Masou,  who  says  of  it:  "  It  is  much 
nicer  to  use  than  the  old  sulphur  ointment:  and  will  effect  a  cure  with  fewer 
applications."    It  can  be  relied  upon. 

5.  Ointment  and  Salve  for  General  Purposes,  Norton's.— 
I.  For  the  ointment,  lard,  1  lb.;  rosin,  5  ozs.;  beeswax  and  gum  camphor, 
each  2  ozs. ;  oil  of  origanum  and  spirits  of  turpentine,  each  1  oz.  Directions 
— Melt  the  lard,  rosin  and  beeswax  together;  break  up  the  camphor  gum  as  fin© 
as  you  can,  and  when  you  remove  the  first  from  the  fire,  after  all  are  melted, 
stir  in  the  gum  and  continue  to  stir  till  the  camphor  gum  is  melted  and  all  i» 
quite  cool;  then  put  in  the  origanum  and  turpentine,  and  keep  stirring  until  it 
sets,  or  stiffens;  box,  or  put  in  a  fruit  can,  and  cover  to  exclude  air. 

Remarks. — "  It  is  good,  very  good,  for  all  general  purposes,"  says  my  sister, 
Mrs.  Norton,  from  whom  I  obtained  it. 

II.  For  the  Salve. — Use  5  lbs.  of  rosin-  "nd  in  place  of  the  lard  use  6  oza, 
of  mutton  tallow;  all  the  other  ingredients  as  for  the  ointment,  and  melt; 
but  as  soon  as  the  gum  camphor  is  melted,  and  after  having  removed  it  from 
the  fire,  put  in  the  oil  and  turpentine,  and  stir  well  for  a  minute  or  two;  then 
pour  into  cold  water,  and  pull  and  work  the  same  as  shoemaker's  wax;  then 
roll  into  sticks,  and  wrap  each  stick  by  itself. 

Remarks. — Valuable  as  a  strengthening  salve  or  plaster  to  apply  over  all 
weaknesses,  rheumatic  and  other  pains,  anywhere  on  body  or  limbs. 

6.  Glycerine  Ointment  for  Chapped  Hands,  Lips  or  Face, 
Chafes,  Hemorrhoids,  etc. — Oil  of  sweet  almond,  2  ozs. ;  spermaceti  and 
white  wax,  each  ^  oz.;  best  glycerine,  1  oz.;  oil  of  rose,  a  little.  Directions 
—Melt  the  spermaceti  and  wax  in  the  oil  of  almond  by  gentle  heat;  then  &tir  in 


« 


DR.  CHASE'S  RECIPES. 


the  glycerine  and  oil  of  rose,  and  put  up  in  small  jars  or  wide-inoutbed  bottles. 
In  cold  weather  it  must  be  warmed  to  apply.     Keep  covered  or  corked. 

6%,  Balm  of  Qilead  Ointment  or  Oil.— Take  any  quantity  of  Balm 
of  Gilead  Buds,  place  them  in  a  suitable  dish  for  stewing,  pour  over  them  suffi- 
cient melted  laid  to  cover  them — or  to  make  the  Balm  of  Qilead  Oil,  pour  the 
Bame  quantity  of  sweet  oil — stew  thoroughly,  then  press  out  all  of  the  oil  from 
the  buds,  and  bottle  ready  for  use. 

This  will  be  found  to  be  a  very  excellent  ointment  for  cuts,  bruises,  etc., 
and  the  oil  will  also  be  found  to  be  very  healing. 

7.   Salve,  or  Balsam,  for  Wounds,  Cracks,  or  Internal  Fains. 

—Rosin,  2%  lbs.;  spirits  of  turpentine,  1  qt.;  balsam  of  fir,  4  ozs.;  oil  of  hcm- 
tock,  2  ozs.  Directions — Melt  the  rosin,  and  remove  from  tlie  fire;  then,  when 
a  little  cool,  stir  in  the  fir,  turpentine,  and  last,  the  oil  of  hemlock,  continuing 
to  stir  until  cool  enough  to  remain  permanently  mixed. 

Remarks. — I  saw  this  salve  on  the  hands  of  a  Mr.  E.  B.  Mason,  a  farmer 
©T  Ann  Arbor,  Mich.,  upon  cracks  and  a  wound  of  considerable  extent. 
1\  jticing  its  white  appearance  and  adhesiveness,  I  inquired  about  it;  he  told  me 
ho  had  used  it  for  several  years,  and  thought  it  had  no  equal  for  wounds,  sorea, 
cracks  from  husking,  etc.,  and  also  as  a  "plaster"  over  any  internal  pains 
whatever.  He  spoke  of  it  so  highly  that  I  was  induced  to  obtain  it  for  my 
Third  Book.  I  know  it  must  be  valuable;  but  I  think  it  will  prove  too  soft 
Tor  hot  weather.  Then  to  use  only  half  of  the  spirits  of  turpentine  and  possibly 
»^  lb.  more  rosin  is  all  the  modification  needed  to  adapt  it  as  a  plaster  to  be 
ftpplied  to  other  parts  of  the  body.  It  would  be  very  valuable  to  wear  over  a 
sore  breast,  whether  from  strain  or  soreness  of  the  lungs.  See  also  the  Centen- 
nial Recipes  from  " Poor  Will's"  Almanac,  at  the  close  of  this  department,  foi* 
an  ointment  for  these  purposes. 

8.  Salve  for  Inflamed  Wounds,  Prom  Taking  Cold  in  Them. 

—Lard,  8  ozs.,  melted  3  or  4  times,  and  cooled  each  time  in  cold  water  (vaseline 
or  cosmoline  is  now  used  without  tlie  purification,  and  will  do  as  well,  and  pos- 
sibly better,);  then  stew  in  it  2  fair  sized  onions  sliced,  and  strain.  This 
is  an  excellent  salve  for  inflamed  wounds.  Apply  twice  or  thrice  daily,  as 
needed.  Twice  is  enough  unless  excessive  ulceration,  or  running  of  consider- 
able matter 

9.  Salve,  Carbolic,  for  Burns,  Sores,  etc.— Lard,  10  ozs.;  white 
wax,  5  ozs. ;  balsam  of  fir  and  carbolic  acid,  each  1  oz.  Directions — Melt 
the  lard  and  wax  together,  then  add, the  fir,  and  when  it  begins  to  thicken,  by 
cooling,  stir  in  the  carbolic  acid,  and  put  up  in  tin  lx)xes,  or  a  suitable  jar, 
covered  tightly  for  use. 

Remarks. — The  balsam  of  fir  is  very  soothing  and  healing,  and  makes  the 
salve  stick  better  to  burns  or  othtr  open  sores,  at  the  same  time  it  hides  the  dis- 
agreeable odor  of  the  carbolic  acid  Many  persons  think  there  is  no  salve  equal 
to  those  made  with  the  carbolic  acid.  I  think  vaseline,  10  ozs.,  would  be  better 
than  the  lard  as  above  given. 


TRKA  T¥KNT  OF  DISLAHKS. 


10.  Salve,  or  Ointment,  Gro(>n,  for  Old  Sores,  ITloers,  Can- 
oers,  etc. — Rosin  and  becHwax,  each  1  oz. ;  mutton  tallow  or  lurd,  4  ozi; 
pulverized  verdigris,  1  dr.  DinKCTiONS— Melt  tlio  two  first  together  and  stlv 
in  the  verdigris,  stirring  till  cold.  Dress  the  sores,  ulcers  or  wounds,  above 
named,  morning  and  evening,  after  cleaning  them  properly  with  castile  soap, 
If  necessary,  and  apply  a  mixture  of  equal  parts  of  tinctures  of  myrrh,  aloes 
and  blood-root.  And  if  any  fungus  (proud  flesh),  sprinkle  on  powdered  blood- 
root  or  finely  pulverized  burned  alum,  then  the  salve,  oi  nore  properly,  the ' 
ointment. 

Remarks. — Dr.  Ounn  thinks  this  a  very  valuable  treatment,  especially  for 
old  or  long  standing  ulcers. 

11.  Salve  or  Poultice,  Bobinson's,  for  Sores,  Inflammation, 
etc. — Scrape  plenty  of  raw  potatoes  and  thicken  it  with  finely  pulverized  char- 
coal. Apply  freely  to  the  sore,  or  inflamed  part,  and  renew  as  often  as  it 
becomes  dry,  or  once  in  3  or  4  hours. 

Remarks. — It  cured  a  boy's  leg  which  had  been  injured  In  such  a  way 
as  to  cause  a  large  sore  and  extensive  swelling,  becoming  so  bad  the  doc- 
tors expected  amputation  would  be  necessary;  but  a  neighbor  recommended  this 
salve,  or  poultice,  which  cured  and  saved  the  leg.  Then  it  will  do  it  for  others 
too. 

11.  A  flaxseed  poultice  thickened  with  pulverized  charcoal  will  prevent 
the  spreading,  or  extension,  of  mortification,  separating  the  mortified  parts 
from  the  healthy,  at  least  it  did  this  once  on  my  own  person,  when  only  a  boy, 
where  one  of  my  feet,  and  some  of  the  toes,  had  been  badly  crushed  by  a 
threshing  machine  and  mortification  set  in.  Fail  not  to  try  one  or  the  other, 
as  occasion  may  demand. 

12.  Pumpkin  Poultice  for  Painful  Inflammations,  Shovell- 
ings, etc. — A  correspondent  of  the  New  York  Farmers'  Club,  published  la 
the  Amencan  Agriculturist,  gives  an  instance  in  which  a  woman's  arm  was 
swollen  to  an  enormous  size  and  painfully  inflamed.  A  poultice  was  made  of 
stewed  pumpkins,  which  was  renewed  every  15  minutes,  and  in  a  short  time 
produced  a  perfect  cure.  The  fever  drawn  out  by  the  poultices  made  them 
extremely  offensive  as  they  were  taken  off. 

Remarks.— In  such  cases  after  the  inflammation  is  reduced  by  the  poultices 
some  good,  mild  liniment,  lilie  Mrs.  Chase's,  should  be  applied  from  time  to 
lime,  for  the  purpose  of  strengthening,  healing,  etc.  ^-• 

13.  Salve  and  Other  Treatment— For  Quinsy  and  Gathered 
Breast. — I.  Obtain  oil  of  spike,  sweet-oil,  British  oil  and  spirits  of  turpen- 
tine, each  1  oz.  Put  lard,  1  pt. ,  over  the  fire  in  a  suitable  dish,  and  burn  or  heat 
it  till  it  is  a  brown  color,  then  remove  from  the  fire,  and,  when  cool  enough 
to  allow  the  finger  in  it,  add  the  oils  and  mix  well. 

II.  Take  oats,  1  gal.,  and  put  in  a  kettle,  with  vinegar  to  cover,  and  boil; 
then  fill  two  woolen  stockings  with  the  boiled  oats,  and  sew  up,  and  keep  steam- 
ing hot,  or  as  hot  as  can  be  borne,  upon  the  neck;  now  grease  the  thro"t  thor- 
oughly with  the  salve,  and  apply  one  of  the  stockings  to  drive  in  the  salve. 


Si 


srr,..>& 


100 


J)R  OIIASES'  REC1PE9. 


'i-hW 


cljftngfng  ci'cry  10  mlnuJcs,  gronfllng  well  each  cliange  ntiUl  the  swoatlng  ts 
kept  up  2  or  2^  hours;  then  wash  oflf  with  socLi  in  warm  water,  cliangc  uU 
dump  clothing,  and  allow  a  good  rest.  It  may  ho  repeated  next  day,  ff  needed, 
but  seldom  will  I)c.  It  id  equally  good  for  gathered  brtiwts;  hut  in  either  case 
bo  careful  not  to  lake  cold. 

14.  Weak  Back,  Valuable  Plaster  for.— Burgundy  pitch  and 
camphor  gum,  each  1  oz.;  opium,  1  dr.  Dirrctionb — Molt  tlic  pitch,  and 
having  broken  up  the  camphor,  and  made  the  opium  gum  into  as  fine  bits  ua 
you  can,  stir  them  in  and  see  that  they  are  dissolved  and  evenly  mixed.  Spread 
the  plaster  very  thinly  on  soft  leather;  wash  the  back  with  vinegar  as  hot  as  it 
can  be  borne;  then  nd>  the  parts  with  dry  flannel  to  make  it  red,  and  apply  the 
plaster  iiot,  and  wear  it  as  long  aa  needed,  renewing,  if  nece8.sary.  Remember 
this,  in  applying  a  plaster  to  any  place,  if  there  is  any  hair  where  it  is  to  bo 
applied,  always  clip  it  olT  as  close  as  possible,  or  shave  it  off,  as  thought  best. 
A  bandage  will  have  to  be  worn  with  this,  as  it  will  work  out  and  soil  the 
clothing  without  it. 

RemarkH. — I  obtained  this  recipe  from  Mr.  Moross,  of  this  city  (Toledo),  a 
grocer,  who  said  he  was  cured  by  it,  after  he  had  tried  all  the  doctors,  been  to 
Saratoga  for  a  season,  etc.,  without  benefit.  And  he  also  assured  me  that  ho 
had  given  it  to  others  who  were  very  bad  (the  doctor  claiming  disease  of  the 
the  kidneys);  one  who  had  tried  everything  and  was  going  homo  to  die,  by 
using  this  plaster  became  a  well  man.  I  have  tried  it  personally  and  find  it 
valuable,  and  deem  it  worthy  of  gi-eat  confidence.  I  would  suggest,  however, 
that  the  addition  of  1  oz.  of  rosin  to  this  salve  would  prevent  its  running,  with- 
out Injuring  its  value. 

15.  Counter-Irritation,  Croton  Oil  for.— In  cases  of  chronic  sore 
throat,  lung  coughs,  asthma,  bronchitis,  consumption,  inflammation  of  the 
liver,  spleen,  etc.,  as  a  counter-irritant,  the  following  will  be  found  very  satia 
factory:  Croton  oil,  1  dr.;  spirits  of  turpentine,  2  drs.;  mix.  Directions— 
Which  be  careful  to  follow:  With  the  finger  rub  on  the  mixture  thoroughly, 
covering  a  space  about  the  size  of  a  silver  dollar,  or  larger,  as  deemed  best,  from 
the  amount  of  cough,  or  soreness  over  the  part  affected,  4  to  6  times;  the 
finger  should  carry  enough  for  the  size  of  the  dollar.  In  about  12  to  24 
hours,  the  skin  becomes  red,  and  slight  pimples  arise,  but  if  they  do  not  rise  in 
86  hours  rub  on  again  in  the  same  manner,  but  not  quite  so  freely.  These 
pimples  will  ripen  into  pustules,  and  fill  with  water,  or  a  thick  yr  .low  matter, 
according  to  the  condition  of  the  system,  and  must  be  opened  with  a  needle, 
and  the  matter  pressed  out  and  carefully  wiped  off  with  a  soft  cloth,  then 
washed  with  soap  suds  (costile  is  best),  and  this  filling  and  refilling  ought  to  go 
on  for  3  to  6  days.  Wash  every  night  and  morning,  or  at  least  once  daily, 
according  to  the  amount  of  matter,  or  itching  which  may  occur.  As  this  croi> 
discontinues  to  run  make  another  application  aa  near  to  the  first  as  you  can, 
and  continue  this  as  long  as  needed. 

/2«n«rA».— The  above  mixture  makes  a  mild  and  bearable  sore;  while  the 
croton-oil  alone,  as  formerly  used,  makci  ugly  sores  and  causes  terrible  itching 


V 


TREATMENT  OF  DISEASES. 


m 


24 
sin 


Iter, 


llhcn 
go 

lily. 

:roi> 
Icau, 


tho 


or  sharp  burning  pain,  and  so  docs  tho  old  Irritating  Plaster,  which  Is  not 
uccc8sary  to  produce  the  desired  efTect  This  raises  only  in  pimples,  while  the 
old  Irritating  plaster  ulcerates  the  whole  surface,  and  is  very  tedious  and 
troublesome  to  bo  borne.  Dr.  Sykcs,  of  Chicago,  makes  great  use  of  this  mix- 
ture, wherever  and  whenever  needed,  aud  I  have  used  it  with  much  satis* 
faction. 

16.  Spioed  Plaster  or  Foultioe,  to  Bemove  and  Prevent 
Nausea  and  Vomiting.  —  Ginger,  cloves,  cinnamon,  and  black  pepper, 
each  J^  oz. ;  cayenne  pepper,  ^  dr.;  all  these  In  fine  powder;  tinct.  of  ginger, 
^  07.. ;  sufficient  atrained  honey  or  molasses  to  make  it  to  the  consistency  of  a 
poultice — rather  stiflf;  appiv^  over  the  stomach. 

17.  Itoh,  Valuable  Ointment  for.  — Lard,  ^Ib.;  sulphur,  ^oz.; 
white  precipitate  and  bcrzoic  arid,  each  ^  dr. ;  sulphuric  acid  and  oil  of  bcrga- 
mot,  each  %  fl.  dr.;  saltpeter,  1  dr.  Directions  —  Have  the  saltpeter  in 
powder;  melt  the  lard,  remove  from  tho  fire,  and  pour  into  an  earthen  dish; 
then  put  in  the  other  ingredients,  stirring  till  cold.  Anoint  well,  night  and 
morning,  until  cured,  which  it  is  sure  to  do,  as  it  kills  the  itch-mite,  which  bur- 
rows in  the  skin  and  causes  the  itch. 

18.  Healing  Ointment  or  Black  Salve  for  Inflammations, 
Wounds,  TJ leers,  Burns,  Etc.  —  Olive-oil,  IJ^  lbs.;  bees-wax  and  un- 
salted  butter,  each  2  ozs. ;  whi'e  pine  pitch,  called  also  white  turpentine,  4  ozs., 
red  lead,  ^  lb. ;  honey,  6  ozs. ;  jowdered  camphor  gum,  4  ozs.  Directions— 
Put  tlie  olive-oil  into  a  suitable  kettle,  place  on  a  stove,  and  bring  it  to  a  boiling 
heat  (remembering  that  it  takes  nearly  8  times  the  heat  to  boil  oil  that  it  does  to 
boil  water);  then,  the  lead  being  in  fine  powder,  stir  it  in,  as  you  would  make 
"  mush,"  and  continue  the  heat,  and  stirring  till  it  becomes  a  shining  black  or 
deep  brown.  Reniove  from  the  fire,  the  bees-wax  being  shaved  finely,  stir  it  in; 
then  the  other  ingredients,  the  powdered  camphor  last.    Spread  on  a  cloth  and 

apply.  , 

19.  Stimulating  Ointment  for  Gold  Peet,  caused  by  Sweat- 
ing in  Consumption  and  other  Exhausting  Diseases.— Oil  of  but- 
ter, 1  pt. ;  oil  of  bergamot  and  strong  tinct.  of  capsicum,  each  1  oz.  Direo* 
TiONS — To  make  the  oil  of  butter,  take  sufficient  butter  and  put  into  a  kettle  of 
water,  boil  well  and  stir;  then  set  off  till  next  day,  and  take  the  oily  butter  oft 
the  water,  put  in  the  tincture  of  capsicum  and  simmer,  to  evaporate  what  water 
is  in  it;  when  cool  stir  in  the  oil  of  bergamot.  Box  tightly,  or  put  into  a  largo 
mouthed  bottle,  for  use.  Rub  on  a  tea  spoonful  of  this,  night  and  morning,  and 
heat  into  the  bottoms  of  the  feet  and  palms  of  the  hands,  which  will  soften 
them,  remove  all  hardened  skin,  etc.  By  its  stimulation  it  helps  to  relieve 
their  tendencies  to  sweating  and  also  of  a  sense  of  heat,  or  burning,  which  is 
sometimes  very  annoying. 

20.  Magnetic  Ointment,  for  Burns,  Cuts,  Sores,  etc.— Make 
the  same  as  the  above,  except  by  using  the  oil  of  origanum  in  place  of  tho 
tincture    T  capsicum. 

liemarks.—Thia  and  the  stimulating  ointment  will  be  found  very  reliablo 


W  '■■■ 


103 


DR.  CHASE'S  RECIPES. 


n,  *  5m 


for  what  they  are  recommended ;  this  last  for  all  purposes  of  healing  and  soft 
ening  old  sores  as  well  as  fresh  cuts,  bruises,  burns,  etc. 

21.  Salve  or  Ointment,  for  Barber's  Itch  and  Other  Sores 
of  a  Chronic  and  Malignant  Character.— A  Mrs.  H.  J.  Merrill,  of 
Toledo,  O.,  gives  me  Llie  following,  which  she  had  used  many  years,  with  great 
success,  on  all  bad  sores  of  long  standing,  and  of  an  irritable  character:  Cleanse 
the  sore  well  with  warm  castile  soap  suds,  dry  carefully  with  soft  cloths  and 
apply  sparingly  at  first,  as  it  will  "  bite,"  to  show  its  power  over  the  disease. 
Gunpowder,  sulplmr  and  alum,  each,  powdered,  2  table-spoonfuls;  unsalted 
lard,  or  fresh  made  unsalted  butter,  '^  pt.  Directions — Put  into  »n  earthen 
dish  and  stew  on  the  back  of  the  stove  for  24  hours,  strain  and  box  for  use. 

1.  ITCHING-  (Prurigo),  TO  CURE  —  Magical.— Dilute  (the  medici- 
nal) hydrocyanic  acid  and  sugar  of  lead,  each  2  drs. ;  alcohol,  8  ozs. ;  distilled  or 
8oft  water,  1  pt.  Directions — Dissolve  the  lead  in  the  water,  then  add  the 
acid  and  shake  well,  then  the  alcohol.  Wet  cloths  and  lay  upon  the  itching 
parts,  or  apply  with  the  finger,  as  the  case  will  alloT\ ,  frequently. 

Remarks. — The  acid  is  poisonous,  hence  keep  it  out  of  the  way  of  children. 
It  is  claimed  to  be  magical  in  its  quick  relief  of  itcliing  of  any  part,  but  not 
upon  open  sores  nor  where  the  skin  is  broken.  It  is  perfectly  safe  to  use,  when 
80  extensively  diluted  r^  this  is. 

2.  Itching  in  Leucorrhoeal  Cases,  etc.-More  recently  in  these  cases 
of  prurigo,  or  itching  of  the  external  parts,  the  following  has  been  used  con- 
siderably, and,  it  it  claimed,  successfully:  Bi-sulphide,  or  bi-sulphite,  of  soda 
and  soft  water,  each  2  ozs. ;  glycerine,  3  ozs. ;  mix  and  apply  frequently,  with 
cloths,  if  the  patient  is  confined  to  bed,  to  be  laid  upon  the  parts. 

3.  Inching,  or  Prurigo,  Ointment  for.— My  old  friend.  Dr.  T.  B. 
King,  of  Toledo,  O.,  takes:  Oxide  of  zinc  ointment,  1  oz.i  camphor  gum,  20 
grs„  grind  to  a  fine  powder,  with  a  few  drops  of  alcohol,  and  mixed  in,  then 
12  to  15  grs.  of  red  precipitate,  also  rubbed  into  the  zinc  ointment.  Rub  a  little 
tipor  the  parts,  and  if  a  fold  of  the  skin  or  flesh  comes  together  and  chafes,  a 
little  of  the  ointment  upon  a  soft  cloth  and  put  between,  soon  relieves, 

4.  Ointment  for  Chafing,  Itching  or  Prurigo.— Camphor  gnro 
and  white  wax,  each  1  oz. ;  mutton  ta'Iow,  2  ozs. ;  red  precipitate  and  oxide  of 
zinc,  each  3  drs. ;  tannic  acid,  1  dr.  Directions— Triturate  the  camplior  gum 
•with  a  little  alcohol,  melt  the  tallow  and  wax  by  gentle  heat,  and  stir,  and  ruL 
ull  together  thoroughly  till  cool.    Used  as  above,  or  as  for  regular  itch. 

Remarks. — When  it  can  be  obtained,  the  oil  from  4  ounces  of  freshly  made 
unsalted  butter  in  place  of  the  mutton  tallow  is  preferable.  (To  make  oil  of 
butter  see  stimulating  ointment,  etc.) 

1.  CHAPPED  HANDS,  LIPS,  CHAPES,  ETC.— Cold  Cream 
of  Glycerine  and  Rose  for.— A  cream,  or  liquid,  for  the  above  purposes 
is  made  by  using  1  oz.  of  white  melted  wax;  4  ozs.  of  glycerine,  with  oil  of 
rose  or  other  flavor  to  suit,  4  or  5  drops,  to  flavor. 

2.  Hands,  to  Soften,  Remove  Tan,  Freckles,  etc.— Lemon  juice 
and  glycerine,  equal  parts,  say  1  oz.  of  each,  will  not  only  soften  the  handa^ 


TREATMENT  OF  DISEASES. 


Ids 


bat  will  remove  tan,  or  sun-burn,  and  also  freckles,  by  frequent  applications. 
For  freckles,  however,  I  should  add  )^  to  1  dr.  of  powdered  borax;  which  will 
not  injure  it  for  the  other  purposes.    (See  moles,  freckles,  pimples,  etc.) 

3.  Pace  or  Toilet  Wash,  in  Place  of  Powders.— Although  this 
can  hardly  be  called  a  medicine,  yet  it  seems  to  me  to  be  the  appropriate  place 
for  it,  in  connection  with  the  preparations  for  chapped  lips,  hands,  etc.,  so  I 
give  it  a  place  here,  knowing  it  to  be  just  what  many  ladies,  who  have  lost  the 
naturally  delicate  tint  of  health  by  the  cares  and  labors  of  the  household,  or  by 
sickness,  will  be  desirous  to  make  use  of,  as  1  know  there  is  nothing  in  it  that 
will  in  any  manne  'njure  the  skin.  Finest  prepared  chalk,  1  oz. ;  cologne  ana 
alcohol,  each  23^  o-.o. ;  distilled  water,  IJ^  ozs.;  glycerine,  %  oz.;  ex.  of  helio- 
trope, 1  dr.  Triturate,  or  rub  the  chalk,  thoroughly  in  about  1  oz.  of  the  spir 
its,  then  mix  all  together.  Direotions — Shake  the  bottle  well,  then  apply  with 
a  soft  sponge  or  soft  cloth,  and  allow  to  dry;  then  with  the  cloth  remove  the 
chalk  from  the  face,  to  suit  the  complexion,  or  your  taste.  If  too  much  is 
left  on  it  will  appear  deadly  white,  rather  than  lively  and  natural.  If  properly- 
used,  as  I  have  seen  it,  it  is  indeed  very  nice. 

1.  NERVOUSNESS  AND  SLEEPLESSNESS.  —  New  and 
Successful  Remedy.— Wm.  A,  Hammond,  M  D.,  states  that  he  has 
recently  used  the  bromide  of  calcium  flime,  from  the  Latin  calx,  lime),  in  a 
number  of  cases  in  v/hich  the  bromides  were  indicated,  and  is  satisfied  of  its 
great  efficacy.    He  says: 

"  The  dose  is  from  15  to  30  grs.  or  more  for  an  adult.  It  is  especially  use 
ful  in  those  cases  in  which  speedy  action  is  desirable,  as,  owing  to  its  instability, 
the  bromine  is  readily  set  free,  and  its  peculiar  action  ou  the  organism  obtained 
more  promptly  than  when  either  of  the  other  bromides  is  administered.  Chief 
among  these  effects  is  its  hypnotic  (sleep  producing)  influence,  and  hence  the 
bromide  of  calcium  is  particularly  beneficial  in  cases  of  delirium  tremens,  or 
in  the  insomnia  (inability  to  sleep)  resulting  from  intense  mental  labor  or  excite 
naent. 

"  I  gave  a  single  dose  of  30  grains  of  this  to  a  gentleman,  who,  owing  to 
business  anxieties,  had  not  slept  for  severa'  nights,  and  who  was  in  a  state  of  great 
excitement.  He  soon  fell  into  a  sounv'  ^icep,  which  lasted  for  7  hours.  The 
next  night,  as  he  was  wakeful,  I  gave  him  a  liuo  dose  of  bromide  of  potassium, 
but  it  was  without  effect,  and  he  remained  awake  the  whole  night.  The  sub 
sequent  night  he  was  as  indisposed  to  sleep  as  he  had  ever  been,  but  a  dose  of 
80  grains  of  bromide  of  calcium  gave  him  8  hours  sound  sleep,  and  he  awoke 
refreshed  with  all  unpleasant  cerebral  (head)  symptoms — pain,  vertigo,  and  con- 
fusion of  ideas— entirely  gone. 

"  In  a  number  of  other  instances  a  single  dose  has  sufficed  to  induce  sleep 
—a  result  which  very  rarely  follows  the  administration  of  one  dose  of  any  of 
the  other  bromides.  [Then,  of  course,  it  »3  better  than  the  others,  as  formerly 
used.] 

"  In  those  exhausted  conditions  of  the  nervous  system  attended  with  gtpat 
irritability,  such  as  are  frequently  met  with  in  hysterical  women,  and  which 
are  indicated  by  headache,  vertigo,  insomnia  and  a  mental  condition  of  extreme 
excitement,  bromide  of  calcium  has  proved  in  my  hands  of  decided  service. 
Combined  with  the  syrup  of  the  lacto-phosphate  (milky  phosphate)  of  lime,  it 
scarcely  leaves  anything  to  be  desired.  An  eligible  formula  is:  Bromide  of  cal- 
cium (lime),  1  oz.;  syrup  of  lacto-phosphate  of  lime,  4  ozs.;  mix.  Dobs! — ^A 
;tea-8poonful  3  times  a  day  in  a  little  water. 


t1i< 


*;  , 


101 


DR.  CHASE' a  RECIPES. 


"In  epilepsy  I  have  thus  far  seen,  no  reason  for  preferring  it  to  the  bromide 
of  potassium  or  sodium,  except  in  tliose  cases  in  which  the  paroxysms  are  very 
frequent,  or  in  cases  occurring  in  very  young  infants;  of  these  latter,  sevem 
which  had  previously  resisted  the  bromide  of  potassium,  have  yielded  to  the 
bromide  of  calcium.  It  does  not  appear  to  cause  acne  (a  pustular  aHection  of 
the  skin)  to  anything  like  the  extent  of  the  bromide  of  potassium  or  sodium." 
New  York  Medical  Journal, 

2.  Sleeplessness,  Simple  Bemedy,  but  Successful  With 
Many. — For  those  troubled  with  sleeplessness  from  literary  labor,  or  other  dis- 
turbances of  the  nervous  system,  a  writer  of  experience  says,  "Just  before 
retiring  eat  2  or  3  small  rawc  >r"ons,  with  a  little  bread,  lightly  spread  with  fresh 
butter,  which  will  produce  the  desired  effect,  saving  the  stupefying  action  of 
drugs." 

Remarks. — This  plan  of  eating  raw  onions  has  not  only  been  satisfactorily 
tried  to  obtain  sleep,  but  eating  them  once  or  twice  daily  with  the  meals  has  also 
proved  valuable  to  those  troubled  with  dyspepsia. 

3.  Wooing  Morpheus— The  God  of  Sleep  or  Dreams.— Wet  half 
a  towel,  apply  it  to  the  back  of  the  neck,  pressing  it  upward  to  the  base  of  the 
brain,  and  fasten  the  dry  half  of  the  towel  over  so  as  to  prevent  the  too  rapid 
evaporation.  The  effect  is  prompt  and  charming,  cooling  the  brain  and  indu- 
cing calmer,  sweeter  sleep  than  any  narcotic.  Warm  w^ater  may  be  used  though 
most  persons  prefer  cold.  To  those  suffering  from  over  excitement  of  the  brain, 
whether  the  result  of  brain  work  or  pressing  anxiety,  this  simple  remedy  is  aa 
especial  boon. 

4.  Sleep,  Amount  Needed  by  Difibrent  Persons.— It  has  been 
found  that  tall  and  corpulent  persons  require  more  sleep  than  those  of  thin  and 
spare  habit  of  body.  In  health,  generally,  from  6  to  8  hours  of  sleep  are 
required  to  restore  the  nervous  energy  exhausted  by  the  labors  of  the  day.  At 
first,  upon  retiring,  always  lie  upon  the  right  side,  to  allow  the  easier  and  more 
ready  passage  of  the  food,  as  digested,  from  the  stomach;  and  especially  eat 
nothing  heavy  and  hard  to  digest  at  s  ipper — a  light  supper  is  far  preferable 
and  absolutely  necessary  to  enjoy  good  health.  If  half  sick,  or  debilitated 
persons  can  take  9  hours  sleep  it  will  be  all  the  better  for  them 

6.  Sleep  as  a  Medicine. — A  physician  says:  The  cry  for  rest  (sleep) 
bas  always  been  louder  than  the  cry  for  food.  Not  that  it  is  more  iniiwrtant, 
but  that  it  is  often  harder  to  obtain.  The  best  rest  comes  from  sound  sleep. 
Of  two  men  and  women,  otherwise  equal,  the  one  who  sleeps  the  best  will  be  the 
most  moral,  healthy,  and  efficient.  Sleep  will  do  much  to  cure  irritability  of 
temper,  peevishness  and  uneasiness.  It  will  restore  to  vigor  an  over-worked 
bvain.  It  will  build  up  and  make  strong  a  weary  body.  It  will  euro  a  head 
ache.  It  will  cure  a  broken  spirit.  It  will  cure  sorrow.  Indeed,  we  might 
make  a  long  list  of  nervous  and  other  maladies  that  sleep  will  cure.  The  cure 
of  sleeplessness  requires  a  clean,  good  bed,  sufficient  exercise  to  produce  wcari 
iiess,  pleasant  occupation,  good  air,  and  avoidance  of  stimulants  and  narcotics. 
For  those  who  are  over  worked,  haggard,  nervous,  who  pass  sleepless  nights, 
we  n.'coniminid  the  adoption  of  sucli  habits  as  shad  secure  sleep,  otherwise  hfe 
Wili  be  short,  ajd  what  there  is  of  it  sadly  imperfect. 


TBBATMRNT  OF  DISBA8E8. 


106 


Remarks. — It  is  claimed  by  many  scientific  men  that  it  is  best  to  always  lie 
■with  the  head  to  the  north,  on  account  of  the  fact — a  supposed  fact,  at  least,^ 
that  there  is  an  electric  current  passing  throngh  the  system  when  one  is  lying 
down,  whetlier  awake  or  asleep,  and  that  its  influence  is  best  with  the  head  to 
the  north.    Invalids,  at  least,  had  better  do  it,  if  the  situation  of  their  room  will 
allow  it.     Lying  with  the  head  a  little  the  highest  prevents  considerably  the 
flow  of  blood  to  the  head,  and,  therefore,  induces  sleep.     A  hot  foot-bath,  with 
mustard  in  it,  on  retiring,  draws  the  blood  from  the  ho?.d  and  aids  in  getting 
sleep,  and  sponging  the  whole  length  of  ''       nno  with  hot  water  for  15  min 
utes  just  before  going  to  bed  often  ensure.'        -od  night's  sleep;  active  exercise 
in  the  open  air,  or  a  brisk  walk,  are  great  Uoips  to  this  end — procuring  a  good 
night's   sleep;    but   opium,  chloral,  or   spirits  of   any   kind,  only   tend   to 
sleeplessness,  rather  than  sleep,  hence  should  never  be  resorted  to,  from  the  dan- 
ger of  establishing  a  habit  which  can  not  be  overcome.    It  has  been  generally 
believed  that  fish  furnished  a  large  amount  of  brain  food,  or  phosphorus;  but 
this,  of  late,  is  considered  to  be  an  error,  as  it  is  now  believed  they  do  not  have 
any  excess  of  phosphorus  over  other  animals.     From  the  length  this  subject 
has  reached,  I  trust  I  may  be  excused  for  closing  it  with  an  item  to  amuse 
rather  than  for  any  particular  benefit  which  may  be  derived  from  it;  yet,  in  one 
«ense,  it  may  do  good  to  that  class  of  persons  who  consider  fun  better  than 
physic,  and  hence  I  trust  that  the  subject  of  "  brain  tissue,"  as  put  forth  by  the 
Springfield  Republican  below,  under  the  head  of  "  Fun  better  than  Physic,"  will 
be  read  with  satisfaction.    It  says: 

"  There  is  a  party,  fat  and  stout 
As  any  Turk  on  Bosphorus, 
Who  at  our  dinner  table  sits. 
And  ne'er  his  babble  intermits. 
But  prates  of  mush  and  whoaten  grits, 
And  '  mean  amount  of  phosphorus.* 

"  He  always  airs  his  favorite  theme, 
Nor  cares  a  penny's  toss  for  us. 
But  rails  at  beef  with  '  Pooh! '  and  •  Pisht* 
And  calls  for  cod  and  other  fish, 
Hoping  to  gain— his  dearest  wish— 

•  The  mean  amount  of  phosphorus.* 

"  Ohl  that  he'd  change  his  boarding  places 

'Twould  surely  be  no  loss  for  us— 
■    But  there's  one  consolation  jet,  __ 

His  star,  ascendant,  soon  will  set, 
Some  time  he'll  die,  and  then  he'll  get 

•  His  full  amount  of  phosphorus.' " 

1.  CROUP.— Instantaneous  Relief— Internal  Remedy.— It  is 
claimed  that  alum  and  sugar  will  cure  croup  in  one  minute,  by  shaving  or 
grating  off  1  tea  spoonful  of  the  alum  and  mixing  it  with  twice  as  much  sugar, 
and  giving  it  at  once,  the  relief  being  almost  instantaneous.  Half  tliese 
amounts  may  be  repeated  once  or  twice,  ^  hour  apart,  if  the  relief  is  not  per- 
manent 


106 


DR  CHASE'S  RECIPES. 


2.  Croup,  External  Bemedy. — Saturating  (thoroughly  wetting)  flan 
nel  with  spirits  of  turpentine,  and  placing  upon  tlic  throat  and  chest,  has  the 
credit  of  being  a  sovereign  remedy,  i,  e.,  effectual  in  controlling  the  disease. 
If  considerable  distress  is  manifested  when  the  child  wakes  up,  and  after  the 
flannel  has  been  applied  a  few  minutes,  3  to  5  drops  of  turpentine  may  be  given 
on  a  lump  of  sugar.    Every  family  should  keep  turpentine  in  the  house. 

3.  Croup,  Emetio  for.— If  the  foregoing  fail  in  any  case,  an  emetia 
■  may  be  given,  of  fl.  ex.  of  ipecac,  5  or  6  drops,  every  5  or  6  minutes,  for  a 

child  of  4  years,  giving  warm  water  after  2  or  3  doses  have  been  given,  contin- 
uing the  fluid  extract  as  at  first,  until  vomiting  takes  place,  which  will  occur 
geneially  by  the  time  5  or  6  doses  have  been  taken;  a  little  more,  or  a  little  less, 
for  older  or  younger  children. 

4.  Croup,  Instantaneous  Emetic  for. — Two  tea-spoonfuls  of  mus 
tard  mixed  in  3  or  4  table-spoonfuls  of  warm  water,  for  a  child  with  croup, 
relieves  at  once  by  causing  vomiting.  A  tea-spoonful  of  lard  wanned  and  given 
is  also  said  w  be  an  instantaneous  emetic.    Either  may  be  repeated  if  necessary. 

5.  CrouD,  Onions  a  Sure  Cure  for.— A  lady  who  speaks  from  expe 
rience,  says-.  I'hat  probably  9  children  out  of  10  who  die  of  croup  might  be 
toved  by  the  timely  application  of  roasted  onions,  mashed  and  laid  upon  a  nap- 
kin, and  a  ymM  quantity  of  goose  oil,  sweet  oil,  or  even  iard,  put  on  and 
applied  as  hot  m  can  be  borne  comfortably  to  the  throat  and  upper  part  of  the 
chest,  and  to  the  feet  and  hands. 

liemarks.—The  application  of  the  roasted  onions,  with  only  a  little  oil 
upon  them,  to  the  throat  and  upper  part  of  the  breast,  will  be  very  good ;  but, 
upon  the  feet  ana  hands  I  should  not  apply  any  oil,  as  the  object  there  is  ta 
draw  the  bloud  tu  these  extremities,  and  hence  it  will  be  more  drawing  without 
the  cil.  Usb  sum  internal  remedies  also  as  the  case  seems  to  demand,  and  a» 
are  at  hand.  Seo  me  use  of  the  juice  of  onions  with  sugar  (making  an  onion 
syrup),  for  internal  use  in  children's  colds.  I  have  no  doubt  of  its  value  for 
croup,  as  weh  as  coitis  and  coughs. 

6.  Croup,  Instant  Belief  for.— Dr.  Bachelder,  in  the  Journal  of 
CJiemiatry,  says:  "  Croup  is  relieved  instantly  with  a  solution  of  hydrochloric  ' 
(muriatic)  acid,  about  the  strength  of  cider  vinegar."  This  would  be  about  ^i 
oz.  of  the  muriatic  acid,  as  now  more  generally  called,  to  4  ozs.  of  water  It 
is  often  used  as  a  gargle  of  this  strength  for  elongated  palate,  sore  mouth  and 
sore  throat  in  scarlet  fever,  etc.  The  doctor  adds:  "As  far  us  my  experience  ' 
goes,  this  acid  solution  stops  all  morbid  development  in  the  throat  as  surely  as 
the  hoe  will  stop  pig  weeds  on  a  hot,  sunny  day.  Apply  it  to  the  throat  with  a 
brush  or  sponge,  or  use  as  a  gargle,  if  the  child  is  old  enough  " 

7.  Croup,  Preventive  of. —  For  children  who  have  a  tendency  t«> 
croup,  or  throat  difficulties,  get  a  piece  of  chamois  skin,  make  it  like  a  little 
bib,  cut  out  the  neck  and  sew  on  tapes  to  tie  it  on ;  then  meit  together  some  lullww 
and  pine  pitch,  rub  some  of  this  in  the  chamois,  and  let  tlie  cnild  wear  il  ali 
the  lime.    Renew  this  with  the  mixture  occasionally. 

Jtiemarka.--1\m  will  be  found  very  valuable,  as  it  will  prevent  the  penutra 


TREATMENT  OF  DISEASES. 


107 


tlon  of  wind  to  the  breast,  keep  the  parts  warm,  and  also  impart  the  medical 
properties  of  the  pitch,  by  absorption,  to  the  system.  About  equal  parts  of 
tallow  and  pitch  will  be  proper,  or  tallow  enough  to  prevent  it  from  sticking  to 
the  skin,  as  common  plasters  do. 

8.  Croup,  Diphtheria  and  Sore  Throat,  to  Avert.— The  New 
York  Evening  Post  recently  made  the  following  sensible  remarks  upon  the 
necessity  of  watching  the  childrens  feet.     It  says: 

"A  life-long  discomfort  or  a  sudden  death,  often  come  to  children  through 
the  inattention  or  carelesspess  of  the  parents.  A  child  should  never  be  nllovved  ' 
to  go  to  sleep  with  cold  feet;  the  thing  to  be  Last  attended  to  is  to  see  that  tlie 
feet  are  dry  and  warm.  Neglect  of  this  has  often  resulted  in  dangerous  attaclcs. 
of  croup,  diphtheria  or  a  fatal  sore  throat.  Always  on  coming  from  school, 
on  entering  the  house  from  a  visit  or  errand  in  rain\',  muddy  or  thawy  weather, 
the  child  should  remove  its  shoes,  and  the  mother  should  lieiself  asccrtaia" 
whetiier  the  stockings  are  the  least  damp.  If  tuey  are,  they  should  be  taken 
oflF,  the  feet  held  before  the  fire  and  rubbed  Avith  the  liands  till  perfectly  dry, 
and  another  pair  of  stockings  and  another  pair  of  .shoes  put  on.  The  reserve 
shoes  and  stockings  should  be  kept  where  they  are  dry,  so  as  to  be  ready  for 
use  on  a  minute's  notice."  •  .  ' , 

1.  HEADACHE,  TO  CURE.— Take  a  quart  bottle  and  nearly  fill  it 
with  water,  then  put  in  spirits  of  hartshorn  and  spirits  of  camphor,  each  1  oz., 
and  1  table  spoonful  of  salt;  shake  well  to  dissolve  the  .salt;  then  wet  clotha 
with  this  and  apply  to  the  head,  and  renew  as  often  as  they  become  hot  until 
relieved.  If  the  stomach  is  sour,  causing  the  headache,  taking  a  little  bi-carbon 
ate  of  soda  (baking  soda)  in  water,  may  help  in  its  cure. 

2.  Sick  Headaohe,*Tea  and  Coffee  Often  the  Cause.— A  dis- ' 
tlnguished  doctor  of  New  York,  a  man  of  wide  experience,  says  of  sick  head- 
ache: 

"  Not  a  case  of  this  disease  has  ever  occurred  within  my  knowledge,  except 
with  the  drinkers  of  narcotic  drinks  (referring  to  tea  and  coffee),  and  not  a  case 
has  failed  of  being  cured  on  the  entire  renunciation  of  those  drinks.  Whatever 
may  be  said  of  the  violations  of  physical  law  in  other  respects,  tea  and  coffee 
may  claim  sick  headaclK!  as  their  higlily  favored  representative." 

Dr.  Alcott,  in  writing  on  this  subject,  says:  "  We  aie  driven  to  the  conclu- 
sion that  no  person  can  use  the  smallest  (luantity  of  tea  or  coffee,  or;  in  fact,  of 
any  drink  but  pure  water,  without  more  or  less  deranging  the  action  of  the 
stomach  and  liver,  and  ultimately,  through  these,  the  nerves  and  brain,  of 
the  whole  system.  Nay,  we  are  driven  to  a  position  stronger  still,  which  is, 
that  no  person  can  take  these  poisons  at  all,  without,  in  a  greater  or  less  degree, 
abridging  human  Iiappiness  and  human  life," — Ghriitian  Advocate. 

Remarks. — That  the  above  is  the  general  opinion  of  our  best  physicians, 
and  other  scientific  men,  there  is  not  a  doubt.  For  my  own  part  I  know  that 
the  piving  up  of  tea  and  coffee,  and  substituting  half  milk,  and  half  water,  for 
a  few  weeks  at  one  time,  did  me  much  good.  For  great  lovers  of  lea  and 
cofife«,  among  my  patients,  I  have  insisted  that  they  take  them  of  only  half  the 
usual  strength,  especially  with  those  who  have  frequent  headaches,  and  I  claim 
it  would  be  better  for  all;  but  I  do  believe  that  some  warm  drink,  foi  general 
use,  and  taking  tea  or  coffee  of  half  the  usual  strength,  as  I  now  do,  may  be 
Allowed,  if  not  more  than  one  cup  is  taken  at  a  meaL 


'M 


I  <*  ,6l 


tf''tr' 


.  iP;! 


v» 


DR.  CHASE'S  RECIPES. 


8.    Headache  and  Toothache,  Ely's  Magio  Bemedy  for.~ 

Alcohol,  the  best,  8  ozs. :  aq'     ammonia,  2  ozs.;  English  oil  of  lavender,  1  dr.; 
camphor  gum,  '^  oz. ;  chlon  t  oz. ;  sulphuric  ether,  J^  oz. ;  spirits  of  tur- 

pentine, 1  dr. ;  mix,    Dire(  -Smell  it,  changing  from  nostril  to  nostril, 

for  a  few  minutes,  and  also  bin.      lie  head  with  it.    Keep  this  up  a  short  tim^ 
or  until  relieved,  which  must  be  quiclily. 

For  Toothache.— 'Put  cotton  wet  with  it  into  the  tooth,  and  also  apply  around 
the  gums  and  front  of  ears,  where  the  nerves  pass  near  the  surface.  It  is  f-eally 
tiiagical  in  its  action.  Keep  the  finger  over  the  bottle  when  not  inhaling,  as  it 
is  quite  evaporative. 

4.  Headache,  Heartburn,  etc..  Remedy.— A  tea-spoonful  of  bi- 
carbonate of  soda  (baking  soda)  in  3  or  4  table-spoonfuls  of  peppermint,  or 
cinnamon  water,  with  ^  tea-spoonful  of  powdered  ginger,  or  a  little  essence  of 
Jamaica  ginger  added,  and  taken  immediately  after  each  meal,  will  generally 
remedy  this  in  a  few  days.  A  dose  of  this,  and  repeated  in  an  hour,  will  bo 
pood  in  headache  arising  from  acidity  of  the  stomach.  If  the  regularly  pre- 
pared water  (cinnamon  or  peppermint)  are  not  on  hand,  put  %  tea-spoonful  of 
cither  of  the  essences  in  water,  with  the  powdered  ginger,  or  essence  of  ginger 
and  the  soda;  or  plain  water  will  do,  only  not  quite  so  pleasant. 

5.  Heart  Burn,  Bemedy  for.— Magnesia,  %  oz. ;  pulverized  Turkish 
rhubarb,  1  dr.;  cinnamon  water,  1  oz.;  distilled,  or  soft  water,  4  ozs. ;  spirits  of 
lavender,  1  dr.    Dose — A  tablespoonf ul  half  an  hour  after  each  meal. 

Heart,  Palpitation  of.  Fluttering,  etc.,  Bemedies.— When  per- 
sons become  weak  and  feeble,  from  whatever  cause,  there  is  often  a  palpitation 
or  fluttering  of  the  heart,  as  many  call  it,  from  this  weakness.  In  such  cases 
take  any  of  our  good  alteratives  and  tonics  to  improve  the  condition  of  the  sys- 
tem, as  per  directions;  and  besides  this  obtain  fl.  ex.  of  cereus  bonplandi  (&  species 
of  the  cactus),  ^  oz.  Dose — Take  10  drops,  at  bed-time  only,  in  a  little  water, 
and  generally  relief  will  be  realized  soon  and  the  cure  permanent.  At  least,  I 
have  so  proved  it.     Continue  to  use  the  tonic  remedies  as  long  as  needed. 

7.  Heart  Disease,  the  Value  of  Buttermilk.— In  diseases  of  the 
heart  the  French  claim  that  buttermilk  is  invaluable;  as  the  lactic  acid  in  it  dis- 
solves and  prevents  ossification  (bone-like  condition)  of  the  valves,  arteries,  car- 
tilages, etc. 

Remarks. — It  is  worthy  of  a  trial,  and  no  doubt  will  prove  valuable  if  coi> 
tinned  faithfully  for  several  montlis. 

I.  CASTOR  OIL— Its  Nauseous  and  Disgusting  Taste  Over- 
come.—I.  A  little  glycerine  (half  the  amount  of  the  castor  oil)  mixed  with 
castor  oil,  and  5  to  10  drops  of  any  of  the  aromatic  oils,  as  sassafrass,  winter- 
green,  etc.,  put  into  the  dose,  the  natural  taste  of  the  oil  will  scarcely  be  per 
ceived;  or, 

II,  Take  the  juice  of  a  lemon  or  two,  put  a  few  drops  of  essence  of  cinna- 
mon into  it.  Heat  the  oil  and  stir  into  the  lemon  juice,  which  forms  an  emul- 
sion, and  almost  wholly  covers  the  taste  of  the  oiL  | 


TREATMENT  OF  DISEASES. 


100 


2.    Castor  Oil  Custard. — Prof.  King  says:  "  I  find  it  a  very  pleasant 
mode  of  administration,  to  boil  the  dose  of  oil  with  about  a  gill  of  sweet  milk  for 
a  few  minutes,  sweeten  with  loaf  sugar,  and  flavor  with  essence  of  cinnamua  oi 
other  favorite  aromatic;  it  somewhat  resembles  custard  in  its  taste  and  appear 
ance,  and  is  readily  taken  by  even  the  most  delicate  stomach." 

liemarks. — This  is  certainly  very  desirable  with  children  and  delicate 
females,  for  whom  it  is  often  the  best  cathartic  which  can  be  given. 

1.  CONSUMPTION,  TROUBLESOME  COUGH  IN— Syrxip 
and  Tincture  as  Used  in  Charity  Hospital,  New  York.— I.  Cough 
syrup;  Bromide  of  potassium,  chlorate  of  potassium,  muriate  of  ammonia,  each, 
1)4  drs. ;  syrup  of  tolu,  4  oz.;  mix.  Doss  —  One  table-spoonful  every  2  or  3 
hours. 

II.  Cough  Tincture:  Paregoric,  1  oz.;  tincture  belladonna,  1  dr.;  tincture 
of  hyoseyamus,  2  drs.;  compound  spirits  lavender,  1  dr.;  mix.  Dose — Ten 
drops  on  a  lump  of  loaf  sugar  every  hour  until  cough  is  relieved. 

Remarks. — For  the  hacking,  or  continuous  coughing  of  patients  far  gone 
with  consumption,  either  of  these  will  be  found  satisfactory.  But  as  prevention 
is  better  than  cure  for  those  who  are  liable  to  have  consumption,  but  have  not 
got  it  fastened  upon  them  yet,  I  will  give  the  rules  of  the  celebrated  Dr.  S.  S. 
Fitch,  of  New  York,  for  its  prevention,  as  they  are  certainly  valuable  and  ought 
to  be  heeded  by  every  one.  He  claims  an  absolute  preventive  in  all  cases  and 
all  persons,  but  as  his  rules  are  so  very  strict,  if  they  are  lived  up  to,  they  will 
certainly  do  much  to  prevent  the  establishment  of  this  disease.  They  are  us 
follows: 

2.  Pulmonary  Consumption— Absolute  Prevention  of— Dr. 

S.  S.  Fitch's  Rules  for. — He  says:  **  There  is  no  disease  to  which  we  aro 
liable  that  is  so  preventable  as  consumption.  It  is  absolutely  preventable  in  all 
cases  and  all  persons. 

I.  "  From  earliest  childhood  stand  erect,  walk  erect,  sit  erect,  never  stoop, 
always  let  the  weight  of  the  shoulders  fall  behind  you. 

II.  "  Keep  your  chest  fully  expanded  by  taking  constantly,  all  your  life  long, 
full  breaths  so  as  to  fully  expand  your  chest.  Do  this  at  all  times.  Remember 
you  can  not  have  consumption  until  your  chest  shrinks  in  size,  either  wholly  or 
partially;  so  if  you  keep  your  chest  flexible  and  constantly  expanded  you  will 
be  safe  from  consumption. 

III.  "  Never  let  a  cold  run  on  you.  Break  it  at  once  by  taking  active  physic 
and  cough  medicines,  and  putting  your  feet  at  bedtime  in  hot  water;  keep  them 
in  until  you  get  in  a  perspiration,  and  then  go  to  bed  and  keep  up  the  perspira- 
tion with  hot  drinks  (Thompson's  old  "  Composition  Tea  "  is  one  of  the  best  to 
use  to  start  perspiration ;  hot  lemonade  is  good,  too) ;  then  take  a  portion  of 
physic,  and  the  next  day  your  cold  will  be  well.  By  pursuing  this  course  for  a 
length  of  time  you  get  out  of  the  habit  of  taking  cold,  and  will  rarely  take  one. 
Always  continue  your  treatment  until  your  cold  is  well. 

IV.  "Avoid  all  debauching  courses  that  weaken  and  reduce  your  constitu- 
tiop,  such  as  soaking  with  liquor  and  actual  drunkenness  and  dissipation  of  all 


|,i^)i 
h 


f 


It*'-'- 


110 


DB.  CHASE'S  HEUIPES. 


kinds  and  gluttony  and  late  night  exposures.  In  fact,  load  an  honest,  orderly 
life,  free  from  vice  and  every  dissipation,  your  health  will  then  bo  equal,  regu- 
lar and  constant,  and  your  life  a  long  and  happy  one. 

V.  "  Keep  your  bowels  always  free  by  habit,  diet  or  purgatives." 
Jiemar/iK.—U  tliese  rules  are  strictly  enforced,  by  parents,  with  their  chfl- 
dren,  when  small,  and  by  themselves,  as  soon  as  tliey  can  be  made  to  understand 
their  importance,  very  much  will  be  done  to  improve  the  general  health,  as  well 
OS  to  prevent  consumption.  None  are  too  old  to  take  counsel  from  Rules  IV. 
and  v.,  and  I  might  say  also  from  Rule  III. 

3.  Consumption  Cured  After  Twelve  Years'  Suffering, 
Living  About  Sixty  Years  After  the  Cure.— The  transactions  of  the 
Connecticut  State  Medical  Society  contains  the  following  paper  from  Professor 
S.  G.  Hubbard,  of  New  Haven,  in  relation  to  the  cure  of  the  late  Rev.  /aremiah 
Day,  former  President  of  Yale  College,  of  tubercular  consumption.  He  says: 
"President  Day,  during  early  life,  gave  little  promise  of  long  iife,  and  '«•.  .'>'>n,  in 
1789,  in  his  17th  year,  he  entered  Yale  College,  he  was  soon  compelled  to  leave 
oy  pulmonary  dilHculty.  He  rallied,  however,  and  was  able  to  tinish  tho 
course  and  graduate  in  1795.  He  was  very  feeble,  however,  for  many  years. 
He  became  a  clergyman,  and  in  1801  was  elected  Professor  of  Mathematics  and 
N'atural  History  in  the  college.  But  he  could  not  undertake  the  duties.  An 
alarming  hemorrhage  of  the  lungs  prostrated  him,  which  wjis  treated  learnedly 
by  bleedings  copious  enough  to  have  charmed  even  Dr.  Sangrado.  He  went  to 
Bermuda,  where  he  was  plied  with  digitalis  to  such  an  extent  as  almost  to  take 
what  little  life  he  had  left.  He  came  back  to  his  native  town,  Washington, 
jDonn.,  to  die. 

"He  suffered  from  continued  hemorrhage  and  repeated  venesections 
bleedings),  which  was  '  all  the  go '  at  that  time  with  the  allopaths,  for  almost 
every  disease.  Tie  met  Dr.  Sheldon,  of  Litchfield,  who  had  made  the  treat- 
ment with  iron  a  hobby,  and  who  exj  'ssed  a  belief  that  Mr.  Day  could  be  helped. 
Though  the  case  was  regarded  as  liopeless,  the  patient  was  placed  under  the 
care  of  Dr.  Sheldon,  who  treated  him  witli  iron  and  calisaya  (Peruvian)  bark, 
feeding  him  carefully  with  wholesome  food.  Under  this  regimen  he  soon 
exhibited  symptoms  of  improvement  and  finally,  in  1803,  returned  home  Jis  ono 
restored  from  the  dead,  in  sufficient  vigor  to  be  inaugurated  in  the  Professor- 
ship. He  never  afterwards  exhibited  symptoms  of  pulmonary  disease,  although 
be  had  been  affected  by  it  for  more  than  twelve  years.  He  lived  till  August, 
1867,  and  was  95  years  old  at  the  time  of  his  death.  The  cavity  of  the  thorax 
was  examined  to  ascertain  the  traces  of  his  former  malady.  The  lungs  were 
everywhere  free  from  tubercles  and  were  apparently  healthy.  In  the  apex  (top) 
of  each  lung  was  found  a  dense  corrugated  (wrinkled)  circular  cicatrix  (hard- 
ened scar)  an  inch  and  a  half  or  more  in  diameter;  also  a  third  circular  cicatrix 
(a  scar  as  if  remaining  from  a  wound)  on  the  left  side  of  the  left  lung,  a  few 
inches  below  the  apex  (top),  each  involving  such  a  depth  of  tissue  as  to  indicate 
that  the  vomicm  (abscess,  or  hole  from  ulc(!ralion),  of  which  they  wore  tho 
remains,  had  been  large  and  of  long  duration.  Both  lungs  were  slightly 
itdherent  ut  tlie  apex. 


TREATMENT  OF  DISEASES. 


Ill 


nx 

:ate 
tho 
itljr 


•'  Hero,  then,"  remarks  Prof.  Hubbard,  "  was  all  that  remained  to  mark 
the  beginning,  progress  and  cure  of  a  case  of  tubercular  consumption,  occupy- 
ing twelve  years  in  its  period  of  activity.  A  legible  record  surpassing  in  inter- 
est and  importance,  to  the  human  race,  those  of  the  slabs  of  Nineveh  or  the 
Punic  inscriptions." — Peninsular  Courier  {Aim  Arbor,  Mich.,  Oct.  Ist,  1885.) 

liemarka. — This  publication  in  the  Courier  was  within  about  a  year  of  the 
death  of  President  Dfty.  The  paper  having  been  prepared  by  Prof.  Hubbard 
soon  after  the  president's  death,  and  publislied  in  one  of  the  New  Haven  papers, 
from  which  I  obtained  it,  as  I,  at  that  time,  published  the  Coutier.  And  in 
looking  over  the  bound  volume  of  that  year,  after  commencing  to  write  this 
book,  I  was  so  forcibly  struck  with  the  "  Medical  Incident,"  as  the  paper  was 
originally  headed,  I  wrote  to  Prof.  Hubbard  to  see  if  I  could  ascertain  anything 
more  definite  as  to  Dr.  Sheldon's  treatment  of  the  case.  The  professor  answered 
my  letter  by  saying,  so  far  as  he  knew,  "there  was  no  record  of  the  prescription 
or  any  part  of  the  treatment."  But,  thinking  it  poasible  that  there  might  be 
some  one  in  Litchfield— Dr.  Sheldon's  home — who  might  have  some  knowledge 
of  it,  I  wrote  to  the  postmaster  there,  and  found  a  Mrs.  Lucy  Beach,  a  daugh- 
of  Dr.  Sheldon — the  doctor  having  also  passed  away, — but  there  was  no  further 
knowledge  to  be  obtained,  no  record  having  been  made  of  the  treatment.  And 
all  I  can  say  further  is,  if  iron  and  Peruvian  bark  would  and  did  (of  which  I 
have  not  a  doubt)  cure  President  Day,  it — the  combination,  properly  made — 
•will  cure  others.  The  compound  tinct.  of  Peruvian  bark,  1  pt.,  into  which, 
put  pyrophosphate  of  iron,  2  drs.,  taken  in  1  to  2  table-spoonful  doses,  just 
before  or  just  after  meals  and  at  bed-time,  will  fill  the  bill,  and  I  have  not  a 
doubt  will  cure  very  many  cases,  especially  if  the  careful  feeding  with  whole- 
some food  is  properly  attended  to,  as  Dr.  Sheldon  above  indicates  he  did  with 
President  Day,  to  which  I  should  add  plenty  of  out-door  exercise,  with  every 
other  needed  care  of  the  general  system.  But  remember  that  in  President- 
Day's  case  it  took  two  years  to  accomplish  the  cure.  So  don't  get  discouraged 
4ind  give  it  up  for  one  year,  at  least.  There  is  now  a  proprietary,  or  patent 
medicine  kept  by  druggists,  known  as  Elixir  of  Calisaya  (which  is  Peruvian 
bark)  and  Iron,  that  may  answer  all  ptirposcs.  It  was  not  made  in  Dr.  Shel- 
don's time.  I  have  often  recommended  its  use  for  frail  and  weakly  females, 
and  always  with  success.  Still,  I  should  prefer  the  compound  tinct.  of  the  bark 
xmd  iron  above  directed,  if  the  tincture  has  2  ozs.  of  the  unground  red  Peru- 
vian bark  used  in  making  each  pint.  The  bark  should  be  coarsely  grotmd  or 
bruised  when  made.  What  I  mean  Is  that  the  powdered  or  ground  bark  kept 
by  druggists  must  not  be  used,  as  it  is  generally  made  of  inferior  kinds  of 
bark,  and  is  also  often  adulterated  by  mixing  other  cheap  things  with  it,  so 
much  so,  at  least,  that  it  can  not  be  depended  upon. 

4.  Consumption,  New  French  Remedy  for.— M.  J.  Guyot  in- 
forms the  profession  that  tlie  phosphate  of  lime,  in  the  colliqiiative  (rapidly 
exhausting)  night  sweats  of  consumptives,  is  not  only  almost  a  specific  (posUtve 
cure),  but  tends  also  to  improve  tlie  general  health.  Dose — From  30  to  40  grs. 
In  a  little  sweetened  water,  at  night. 


.  n 


113 


DR.  GHANA'S  liKOIPKa. 


6.  Consumption,  a  New  Discovery  and  Cure,  by  Crude 
Petroleum.— Dr.  M.  M.  Griffith,  of  Bradford,  Pa.,  claims  that  out  of  25 
cases  of  well-miirked  consumption,  treated  by  small  doses  of  the  crude  j)etro- 
leum,  20  are,  to  all  means  of  diagnosis,  cured;  Uie  rest  have  been  materially 
benefited,  and  none  have  been  under  treatment  more  than  4  months.  The 
nausea  attending  tlie  use  of  ordinary  crude  petroleum  led  him  to  adopt  the 
semi-solid  oil  that  forms  on  the  tubing  of  wells.  Method  of  Using — This 
made  into  from  8  to  5  gr.  pills  by  incorporating  an  inert  vegetable  powder,  waa 
administered  from  3  to  5  times  a  day  in  1  pill  doses.  The  first  effect,  he  says, 
Is  the  disappearance  of  the  cough ;  night  sweats  are  relieved,  appetite  improves, 
and  weight  is  rapidly  gained.  These  favorable  symptoms  continue  until  the 
patient  is  entirely  recovered. 

liemarko.—lf  half  of  what  Dr.  Griffith  claims  shall  prove  true,  generally, 
he  has  indeed  made  a  valuable  discovery.  I  hope,  as  the  Seientifie  American 
remarks,  that  Dr.  Griffith  has  not  mistaken  some  self-limiting  phase  of  throat 
or  bronchial  disease  for  true  consumption  of  the  lungs;  also,  that  continued 
trial  of  the  alleged  remedy  will  justify  the  high  opinion  he  has  formed  in  regard 
to  its  efficacy. 

8.  Consmnption,  a  Substitute  for  Cod  Liver  Oil.— Accord- 
ing to  the  New  York  Medical  Journal  Dr.  Thomas  A.  Emmet,  in  his  recent 
work  on  the  "Principles  and  Practice  of  Gynecology,"  (of  the  nature  and  dis- 
eases of  women)  recommends  the  fat  of  pork,  properly  prepared,  as  a  substi- 
tute for  cod  liver  oil,  in  consumption.  To  prepare  it,  he  says:  A  portion  from 
the  rib,  free  of  lean,  is  to  be  boiled  slowly  (the  water  being  of  ten  changed)  until 
the  meat  is  thoroughly  cooked.    To  be  eaten  cold,  in  the  form  of  sandwiches. 

Itemarks. — He  does  not  inform  us  whether  mustard  may  be  used  to  give 
them  a  relish  or  not;  but  certainly  a  very  small  amount  cun  do  no  harm;  and 
for  my  life,  I  cannot  see  why  fat  pork,  so  cooked,  and  thinly  sliced,  may  not 
be  as  good,  I  really  believe  better,  than  the  nasty,  disagreeable,  sickening  cod 
liver  oil.  My  substitute  is  J^  pt.  of  fresh  cream,  with  1  table-spoonful  of 
brandy,  or  good  whiskey  in  it,  in  place  of  cod  liver  oil.  I  direct  this  amount 
just  before  each  meal.  Make  a  part  of  the  meal  of  the  fat  pork  sandwiches 
too,  if  you  like,  or  take  the  following,  as  you  judge  best;  as  some  would  not, 
and  others  could  not  eut  fat  pork. 

7.  Consumption,  a  More  Recent  Substitute  for  Cod  Liver 
Oil.— It  has  been  long  known  that  whiskey  has  not  only  appeared,  at  least,  to 
have  lengthened  the  life  of  many  consumptive  patients,  but  also  to  have  cured 
many.  Then  why  is  not  e  following  combination  an  excellent  substitute 
for  codliver  oil?  I  think  it  is  a  hundred  per  cent,  better.  Pure  olive  oil,  6 
ozs. ;  strained  honey,  4  ozs. ;  good  (that  is,  not  poor  rot-gut)  whiskey,  1  pt. ; 
Shake  when  taken.  Dose — Take  1  to  2  table-spoonfuls  just  as  you  sit  down  to 
each  meal. 

Remarks. — I  have  used  this  personally  in  a  continuous  cough  arising  from 
having  taken  a  very  bad  cold,  and  have  also  given  it  to  others,  consumptives, 
with  v«ry  satisfactory  results.     It  may  not  be  an  absolute  cure,  but  with  other 


TREATMENT  OF  DISEASES. 


lit 


proper  tonics  and  supportive  treatment,  It  will  surprise  those  who  try  it,  If 
not  already  past  tiie  roach  of  benefit  from  any  medical  treatment.  (See  Chronic 
Diarrhea,  "  Muscovite,"  or  Haw-Beef  Cure  for,  to  obtain  nourishment  in  very 
feeble  and  debilitated  cjxaes.) 

8.  Consumption  Cure,  by  Simple  Home  Means,  if  Taken  in 

the  Beginning.— Mary  Maybce,  of  Farmington,  Conn.,  says:  "  Take  1  pi. 
of  vinegar,  1  table-spoonful  of  tar,  boil  15  minutes,  DosK — Take  8  table-spoon- 
fuls every  time  you  cough." 

Remarks. —  ""iilayhQ"  it  will  cure  the  difficulty .  Certainly  it  will  be 
found  good  for  common  coughs;  and  some  of  these  "simple  means"  are  aston- 
ishing in  their  elTects,  if  persevered  with.  Our  American  people  change  too 
quickly,  hoping  for  something  better.  Stick  to  a  good  thing  as  long  as  there  is 
a  perceptible  benefit. 

9.  Consumption— Climatic  Changes  are  Believed  to  Have 
Much  to  do  in  its  Cure. — Dr.  Talbot  Jones,  in  a  communication  to  the 
New  York  Medical  Journal,  says  there  are  3,000,000  of  persons  who  die  annu- 
ally of  consumption ;  and  also  says  that  the  medical  resources  are  baflHed  by  this 
disease  and  confesses  "  that  climate  is  the  physician's  only  dependence  for  the 
cure  of  his  consumptive  patient."  He  makes  the  following  statements  in  rela^ 
tion  to  the  disease: 

I.     "  No  zone  enjoys  entire  immunity  from  pulmonary  consumption. 
II.     "The  popular  belief  that  phthisis  (consumption)  is  common  in  cold 
dimates  is  fallacious,  and  the  idea,  now  so  prevalent,  that  phlliisis  is  rare  in 
warm  climates  is  as  untrue  as  dangerous. 

III.  "  The  disease  causes  a  large  proportion  of  deaths  ou  the  sea-shore,  the 
mortality  diminishing  with  elevation  up  to  a  certain  point. 

IV.  "  Altitude  is  inimical  (opposed)  to  the  development  of  consumption, 
owing  chiefly  to  the  greater  purity  of  the  atmosphere  in  elevated  situations,  its 
freedom  from  organic  matter,  and  its  richness  in  o  .one.  [This  agrees  w'tli  my 
own  opinion,  that  higli  and  dry  situations,  especia'iy  rolling  and,  consequently, 
dry  pine  lands,  are  the  best  places  to  take  up  a  re>=.dence  in  if  one  has  to  change 
at  all.] 

V.     "Moisture  arising  from  a  clay  soil,  due  to  evaporation,  is  one  of  the 
most  influential  factors  in  its  production. 

VI.  "Dampness  of  the  atmosphere,  from  whatever  cause,  or  in  any  alti- 
tude, predisposes  to  the  development  of  the  disease,  and  is  hurtful  to  those 
already  attacked. 

VII.     "  Dryness  is  a  quality  of  the  atmosphere  of  decided  value. 
VIII.     "  The  most  unfavorable  climate  possible  for  a  consumptive  is  one  of 
uniform  high  temperature  and  a  high  dew  point  (wann  and  moist). 

IX.  "  The  effects,  due  to  change  in  the  atmosphere,  are  by  no  means  so  i)cr- 
nicious  as  are  generally  supposed,  ancj  on  this  subject  present  views  require 
modification." 

Remarks. — Dr.  Jones  commends  the  climate  of  Minnesota  for  those  predis- 
posed to  consumption,  or  laboring  imder  its  first  stages,  and  thinks  "  that  a 
residence  there  would  be  very  likely  to  cure  or  materially  benefit  them,"  and 
•dds:  "  Between  the  pleasant  rolling  prairie,  the  wooded  lake  region,  and  the 
dense  pine  forests  of  tlie  northern  section  of  the  state,  they  can  choose  what 
Beems  most  agreeable  and  best  adapted  to  them,  while  the  dry,  bracing  atmo6- 

8 


\ 


wm 


H'l'f  ■ 


Hi 
V 


tl:     '    '    :   a   ! 


5-i  •fi    :  'I:  I,  -A 


lU 


J)B.  CUASE'S  REUIPKa. 


phero  wfll  enable  them  to  live  much  of  their  tlmo  out  of  doom  without  fear  of 
taking  cold."  Ffo  insists,  however,  as  I  Imvc  always  done,  that  ''  'tis  no  use  to 
•end  palionts  thitlier  who  are  in  the  advanced  stages  of  the  disease."  And  tbiB 
I  know  to  be  a  fact.  Some  pliysicians  think  Colorado  or  Florida,  New  Mexico 
or  Texas  or  Aiken,  8.  C,  or  Ashville,  N.  C,  to  be  preferable  places,  whotljcr  it 
be  consumption  or  tironchitis,  with  loss  of  voice,  etc. 

The  following  items  by  E.  R.  Ellis,  M.  D.,  in  the  Detroit  Nma,  in  Novem- 
ber, 1880,  are  so  sensible  and  so  pertinent  to  the  subject,  as  to  the  climate  of 
Michigan  or  Texas  for  consumptives,  I  give  it  in  full.     lie  says: 

10.  Texas  for  Invalids  or  Consumptives.—"  The  cold  and  bleak 
winds  of  winter,  now  so  fast  approaching,  impel  mo  to  say  a  few  words  to  a 
class  of  invalids  now  quite  numerous  in  our  state,  which  your  paper  may  reach. 
The  list  of  deaths  from  consumption  and  otlier  debilitating  diseases,  while  not 
large  in  Michigan,  does  every  year  include  a  few  in  every  community. 

"While  there  is  no  way  know -i  to  remedy  all  this  mortality,  yet  a  large 
share  of  it  is  avoidable.  This  last  consists  in  a  change  of  climate.  For  some 
years  I  have  ^iven  this  matter  considerable  attention,  and  am  satisfied  tliat  there 
is  no  locality  in  the  United  States,  and  perl'iiPd  not  on  the  western  hemisphere, 
equal  to  the  highlands  of  central  and  southwestern  Texas. 

"  The  climate  there  is  dry,  mild  and  salubrious.  The  elevation  takes  one 
above  the  damps  and  fog  which  are  so  fatal  in  Florida  and  on  the  sea  coasts  gen- 
erally. Incidentally  I  might  say  tliat  there  is  nothing  more  fatal  to  human  life 
in  any  country  than  the  near  presence  of  marshes  or  lowluads,  where  fog  set- 
tles, or  where  dampness  collects,  as  it  does  in  many  habitations  which  are  too 
much  shaded  with  trees  and  shrubbery.  In  such  houses  the  physician  encoun- 
ters an  odor  of  mildew,  and  its  intensity  determines  the  activity  of  his  business 
a'  tliat  place.  I  should  estimate  that  there  are  two  or  three  thousand  invalids 
no'V  in  this  state  who  would  be  cured  or  greatly  benetited  by  a  temporary  or 
pcrmuuent  residence  in  Texas.  If  we  have  a  severe  winter  and  tliey  attempt  to 
remJn  here,  by  the  end  of  March  next,  three-fourths  of  them  will  be  '  clilrping 
with  the  angels;'  and  while  they  make  rich  harvest  for  doctors  with  their  ton- 
ics, syrups,  elixirs,  inhalations,  etc.,  one-fourth  of  them  only  will  survive,  and 
not  many  of  these  fully  cured.  A  removal  to  Texas  will  cure  or  greatly  benefit 
three-fourths,  which  makes  an  amazing  difference  in  mortuary  results. 

"  It  is  lamentable  that  the  pecuniary  condition  of  many  will  not  permit 
their  removal,  but  many  others  are  blessed  with  wealth  avid  will  gladly  do  what- 
ever will  prolong  their  life  or  that  of  their  dear  ones.  Consider  well  the  mat- 
ter before  it  is  too  late,  and  act  promptly. 

"Physicians  are  usually,  and  sometimes  excusably,  reluctant  to  advise 
invalids  to  go  away  from  home  and  friends,  and  thus  the  matter  is  delayed  until 
a  fatal  result  is  inevitable. 

"But  every  consumptive  patient  of  mature  years  may  know  this  for  him' 
self.  If,  in  spite  of  the  favorable  weather  of  summer  and  autumn,  he  is 
declining  with  increased  cough  and  shortness  of  breath,  and  occasional  snitjiig 
of  blood,  his  condition  is  alarming.  Ho  should  change  bis  physician  or  cbijiate, 
or  both,  immediately. 


TREATMENT  OF  VISEASb.3. 


115 


lat- 

vise 
ntil 


ate. 


'•  If,  wUh  the  above,  his  pulse  Is  habltunlly  up  to  o**  over  100  In  a  minute, 
a  destructive  process  is  going  on,  wliidi,  in  lliis  climate,  tlio  most  skillful  pliy- 
sician  can  arrest  in  not  more  than  one  case  in  four. 

"In  all  such  cases  go  south  at  once,  if  not  too  far  gone  already.  The 
quack  here  will  encourage  you  to  stay  and  make  you  brilliant  promises  up  to  the 
time  of  your  death,  but  it  is  your  own  loss  and  folly  if  you  believe  him." 

11.  Where  to  go  to  in  Texas. — As  to  the  best  place  to  go  to  in 
Texas,  A.  G.  Hayson,  M.  D.,  of  Minden,  La.,  in  Afydical  Di-u^f,  '88,  page  808, 
suys  to  the  editor: 

"If  'P.  H.  O.'  (a  man  who  previously  inquired  through  the  Journal)  will 
go  80  miles  west  of  San  Antonio,  Tex.,  lie  will  find  a  beautiful  valley  lying  iu 
the  gap  of  the  mountains,  with  an  average  width  of  4  miles  by  18  long.  This 
valley,  or  *  Sabinal  Canyon,'  as  it  is  called  there,  has  gushing  mountain  springs 
and  bright,  clear  running  streams  that  never  go  dry.  I  met  tliere,  in  1875,  two 
gentlemen  who  had,  previous  to  going  there,  pulmonary  hemorrhage.  Both 
seemed  to  be  in  perfect  health,  and  so  expressed  themselves. 

"This canyon,  with  its  pure-aired  atmosphere,  its  mountain  scenery,  .vith 
beautiful  stretches  of  prairie  and  timber,  and  here  and  there,  standing  alone  in 
the  distance,  knots  of  live  oak  and  pecan,  make  it  one  of  the  most  beautiful  as 
well  as  romantic  places  I  have  ever  seen.  I  do  not  think  a  better  place  for 
consumptives  can  be  found."  Another  physician,  B.  F.  Rowls,  M.  D.,  writes 
to  the  same  journal,  from  Union,  S.  C,  and  directs  attention  of  physicians  to 
western  North  Carolina,  "  known,"  he  says,  "  as  the  land  of  the  sky,  Ashvillo 
being  tlie  principal  town  in  the  vicinity,  which  is  2,250  feei  hoovo  the  level  of 
the  sea.  This  climate  is  one  of  inestimable  value  in  the  disease,  consumption. 
Very  dry,  and  neither  the  heat  of  summer  nor  the  cold  of  winter  is  at  all  un- 
beneficial  to  the  patient."  Just  such  a  place  is  wanted  by  invalids  with  any  dis- 
ease; then,  persona  'n  the  eastern  or  northeastern  States  can  take  this  place,  Aiken. 
S.  C,  or  Florida;  while  those  of  Michigan  and  the  northwest  or  western  States 
<;an  take  the  San  Antonio  section  of  Texas,  or  go  on  to  Los  Angeles,  or  San 
Antonio,  in  the  southwestern  part  of  California,  if  they  choose,  and  enter  into 
the  culture  of  oranges,  lemons,  etc.,  as  a  friend  of  mine  did,  and  regained  his 
health.  Let  there  be  no  confusion  about  the  two  San  Antonios  spoken  of;  that 
in  Calfornia  is  in  Monterey  county,  and  the  other  is  the  county  seat  of  Bexar 
county,  Texas. 

12.  An  Alabama  Physician's  Idea  of  the  Best  Plaoe  for  Con- 
sumptives to  go  to.— I  learn  from  O.  F  Harrell,  M.  D.,  also  given  in  the 
Brief,  that  he  considers  Healing  Springs,  Ala.,  where  he  now  lives,  or  in  that 
neighborhood,  which  is  a  ridge  of  considerable  extent,  and  heavily  timbered 
with  pine,  to  be  the  best  place  for  those  to  go  who  have  a  tendency  to,  or 
iictufil  consumption.  The  land,  being  unsuited  to  fanning  is  now  an  almost 
unbroken  turpentine  orchard,  giving  employment  to  many  hundred  people 
engaged  in  this  industry.  "Along  this  elevation,"  he  says,  "commencing 
at  Cilionville,  Ala.,  and  going  nonhwardt  40  or  50  miles,  I  believe  to  be  tho 
best  location  tor  consumptives,  or  for  persons  predisposed  thereto,  iu  thd  United 


i,     '      .  ■!   ;  ■ 


0  ,:. 


'•■1  ,f  ■ 


116 


DR.  CHASE'S  RECIPES. 


States."  Dr.  Harrcll  then  went  on  and  gave  a  liistory  of  his  own  case  and  the 
reason  for  the  faith  that  was  in  him,  i.  e.,  ns  to  the  region  of  Healing  Springs 
being  the  best  place  for  consumptives  to  go,  as  he  was  predisposed  to  it  from 
his  mother,  who  died  with  this  disease.  While  the  doctor  was  engaged  in 
active  practice  in  1863  he  had  to  give  up,  was  confined  to  his  room,  and  all  his 
professional  brethern  pronounced  his  case  to  be  a  clearly-defined,  well-developed 
case  of  tuberculosis — consumption.  From  this  on  it  was  a  struggle  with  him 
for  life.  In  his  efforts  to  find  a  location— after  rallying  in  1864— suited  to  his 
condition,  he  says: 

"I  have  been  made  familiar,  I  believe,  with  all  the  states  embraced  in  the 
area  of  New  York  on  the  north  and  east,  Missouri  on  the  west  and  Florida  on 
the  south.  In  the  winter  of  '79  I  went  to  Florida,  where,  after  a  stay  of  two 
years,  I  was  much  worse  than  when  I  went  there."  [The  author  will  state  here, 
what  he  afterward  learned  by  letter,  that  he  spent  these  two  years  on  Pensacola 
bay,  which  is  a  low  section  of  the  state  like  St.  Johns  rivei',  Fla.,  neither  of  which 
sections,  nor  any  other  low  places  along  any  of  the  rivers,  should  any  one  alloiv 
liimself  to  remain  in,  but  get  to  the  highest  and  dry^st  pint;  sections  he  can 
find,  as  mentioi  ed  further  on.]  "  In  the  winter  of  '81-'83,  with  a  distressing 
and  uncontrollable  cough,  profuse,  purulent  expectoration  and  frequent  (some- 
times daily)  hemorrhages  from  the  lungs,  I  was  finally  brought  to  my  bed  again, 
upon  which  I  was  brought  to  this  country  in  February,  '83.  Since  I  arrived 
here  I  have  steadily  improved  in  health,  and  gained  in  flesh  from  125  to  160 
pounds. 

"  I  have  never  had  a  hemorrhage  since  I  came  here,  and  with  almost  a 
complete  absence  of  the  cough  and  expectoration,  I  think  I  can  claim  that  the 
country  has  restored  me;  relieved  me  not  only  of  my  lung  trouble,  but  also 
cured  me  of  an  obstinate  vesical  catarrh  (catarrh  or  chronic  inflammation  of 
the  bladder),  from  which  I  have  greatly  suffered  for  more  than  20  years.  For 
the  relief  of  the  latter  disease,  however,  it  is  perhaps  proper  that  I  should  give 
credit,  in  part,  at  least,  to  the  waters,  of  which  I  have  drank  here." 

Remarks. — He  says  there  is  no  malaria  there,  referring  to  an  inquiry  as  to 
a  "  place  that  was  free  from  it."  In  conclusion  he  says:  "I  do  think  that  a 
large  majority  of  persons  suffering  with  this  disease  (consumption),"  or  in  whom 
there  may  be  a  predisposition  to  it,  would  find  relief  here."  So  it  seems  to  the 
author;  and  possibly  some  persons  who  are  not  very  bad,  and  yet  have  not 
large  means,  might  find  employmeut  in  the  turpentine  orchards  of  that  section, 
or  start  it  up  for  themselves,  so  as  to  stay  among  the  pine  hills,  at  all  events. 
Dr.  Harrell's  town.  Healing  Springs,  has  a  charm  in  its  name  that  leads  me  to 
hope  that  every  one  who  may  go  into  this  region  of  country  will  derive  a  great 
advantage  from  it.  I  will  only  add  here,  let  whoever  goes  into  this,  or  any 
other  section,  ramble  as  much  as  [possible  among  the  pine  forests,  for  they  cer- 
tainly have  an  advantage  over  those  places  where  there  is  no  pine,  as  I  fully 
iMil'-ove. 

18.  Places  in  Florida  Where  Consumptives  May  Visit.— 
Any  place  in  Pensacola  bay,  or  upon  the  streams  emptying  into  that  bay,  or 
wolJ  of  the  towns  along  the  St  Johns  river,  are  but  very  little  above  the  sea 


((,.■ 


TREATMENT  OF  DISEASES. 


117 


ii 


level,  and,  consequently,  must  be  damp  and  foggy,  and  not  the  sections  that 
consumptives  should  locate  in;  but  there  are  sections  which,  although  hilly,  like 
some  other  states,  are  sufiQciently  rolling  and  timbered  with  pine,  which  makes 
them  far  better  to  locate  in  for  those  seeking  health. 

I.  Such  a  place  is  Brockville,  the  county  seat  of  Hernando  county,  which  I 
see  spoken  of  by  a  lady  who  has  been  there,  and  reported  through  the  Free  Preaa, 
of  Detroit.  She  says  of  this  section:  "It  is  said  to  be  a  splendid  country  to 
cure  even  bad  tempers.  Chronic  grumblers  (referring  to  those  who  had  com- 
plained of  Jacksonville  and  the  low  country  along  the  St.  Johns  river)  have 
been  here,  to  succumb  under  the  combined  influences  of  balmy  air,  moonlight 
and  orange  flowers." 

How  to  Beach  Brockville. — Take  a  boat  at  Jacksonville,  up  the  St.  Johns, 
to  Astor,  134  miles.  Then  the  cars  through  the  pine  forests,  via.  Fort  Mason, 
on  Lake  Eustice. 

II.  Twin  Lakes,  Orauge  county,  is  also  reported  to  the  Hurai  New  Yorker 
by  another  lady,  who  was  there  r  her  health,  to  be  a  very  desirable  place  for 
consumptives.  She  first  spoke  of  the  fact  that  the  country  along  the  St.  Johns 
and  all  the  other  rivers  of  the  State  is  damp  and  unhealthy.  She  says  to  those 
who  might  be  coming,  "  Come  up  to  the  hills,  where  there  is  no  damp."  And 
I  would  add  that  those  who  do  may  really  expect  to  be  greatly  benefited  if 
they  stay  long  enough  to  allow  the  climatic  c'^anges  to  take  place  in  their  sys- 
tems. For  this  lady  closed  by  saying:  "When  we  left  home  every  breath 
seemed  to  rasp  and  last,  but  now  'tis  all  gone,  and  with  it  the  weariness  and 
languor."  Then,  surely,  if  one  stays  long  enough,  the  same  "  balmy  air,  full  of 
the  resinous  aroma  of  the  pine  forests,"  as  she  expresses  it,  will  accomplish  a 
cure.  There  may  be  many  other  places  in  Florida  equally  dry  and  salubrious, 
with  pine  forests,  making  them  equally  valuable  as  health  resorts,  but  I  leave 
every  one  to  judge  of  this  fact  for  himself,  relying  upon  the  statements  of 
friends  who  know,  or  upon  enquiry  when  they  reach  there:  but  do  not  stay  in 
the  low,  marshy  grounds  of  any  section  whatever,  if  health  is  to  be  regained, 
or  even  retained,  in  any  country.  1  will  only  add  one  thought  further  on  the 
subject  of  going  south,  or  to  any  point,  for  a  change  of  climate;  do  not  wait  until 
nothing  but  a  miracle  can  cure,  for  I  fully  believe  that  God  works  by  the  use  of 
means — medicines  judiciously  administered,  change  of  climate,  care  of  one's 
health,  etc.  Where  one  lives  may  make  a  difference  as  to  where  they  might  or 
should  go.  Living  at  Toledo,  O.,  as  I  do,  if  I  had  to  go  south  on  account  of 
consumption,  I  should  go  to  the  Healing  Springs  section  of  Alabama,  as  it  is 
about  south  from  here.  If  I  lived  in  the  east,  or  New  England  States,  I  should 
go  to  the  nsig'iborhoods  of  Ashville,  N.  C,  Aiken, S.  C,  or  Florida;  if  in  Illinois 
or  the  west,  I  should  strike  for  San  Antonio,  Texas,  or  southwestern  California, 
as  before  mentioned,  as  circumstances  made  it  appear  best. 

I  will  give  a»:  item  or  twoqjore  for  consumptives,  hoping  thereby  to  benefit, 
if  not  actually  cure,  many  persons  suffering  from  it.     The  following  I  take 
from  a  report  by  Wm.  H.  Hull,  M.  D.,  in  the  June  number  of  the  Medical  Britf 
of  1877,  upon  the  use  v  f  gallic  acid,  with  which  he  had  been  very  successf til ,  as 
you  will  see  in  the  heading  of  the  re''':pe,  and  I  shall  also  mention  a  case  where 


I 


118 


DR  CEASE'S  RECIPES. 


another  physician  lias  been  equally  successful  with  the  same  remedy  In  a  very 
bad  case.     It  is  as  follows:  *•        :    ' . 

14.  Gallic  Acid  in  Consumption.— Gallic  acid,  1  dr. ;  pulverized 
Dover's  po^vder.  J^dr. ;  pulverized  cubebs  and  pulverized  gum  arable,  each, 
1  dr.,  and  pulverized  licorice  root,  y^  oz.  Mix  thoroughly.  Dose — Half  a 
tea-spoonful,  dry,  every  3  or  4  hours. 

Remarks. — Dr.  Hull  said  of  this:  "  Out  of  200  cases  treated  during  the  past 
seven  months,  I  found  only  2  that  this  remedy  would  not  relieve. '"  Certainly 
a  very  marked  proportion  of  cures.  The  corroboration  I  .referred  to  above  in 
the  very  bad  case  was  reported  also  in  the  Brief  by  U.  H.  Holliday,  M.  D.,  of 
Guntley  postofflce,  N.  C.  His  patient  was  a  man  who  had  been  conlined  to  his 
bed  for  170  days,  and  upon  whom  he  had  exhausted  his  book  knowledge  with- 
out benefit,  the  man  raising  2  quarts  of  thick,  purulent  matter  daily  that  smelled 
terribly,  so  that  he  says  "the  ferryman  was  waiting  to  carry  him  over,  etc, 
when,  upon  the  appeal  of  the  wife,  if  I  could  not  do  something  more  for  him,  I 
took  up  the  Briff,  and  fell  upon  Dr.  Hull's  gallic  acid  treatment  (above  given) 
and  saved  my  patient." 

15  Gallic  Acid  in  Liquid  Form.— The  editor  of  the  Brief,  in  com- 
menting upon  the  gallic  acid  in  powders,  gave  the  following  formula  as  pre- 
ferable. F.e  said:  Gallic  acid,  1  dr.;  glycerine,  3  ozs.;  listeriue,  oozs. ;  mix. 
Dose — Take  1  or  2  tea-spoonfuls  4  or  5  times  a  day. 

Remarks. — This  the  editor  found  a  better  formula,  from  its  fluid  form  no 
doubt,  and  from  its  containing  the  listerine,  which  is  considered  a  valuable  anti- 
septic, i.  e.,  as  against  the  destructive  tendency  in  cases  where  the  matter  raised, 
smells  terribly,  as  in  Dr.  Halliday's  case  above.  The  listerine  is  manufactured 
at  St.  Louis,  Mo.,  I  think,  and  therefore  can  be  obtainecJ,  if  not  found  in  the 
drug  stores,  by  inquiring  through  the  Medical  Brief,  of  that  cHj'.  See  the 
next  item,  on  the  use  of  hot  water,  to  know  that  the  editor  of  the  Brief  is  well 
qualified  to  judge  of  the  nature  of  any  article  of  medicine  which  he  may 
recommend, 

10.  Consumption,  Hot  Water  Cure  for.— The  latest  thing  claimed 
to  cure  consumption  was  given  in  the  St.  Louis,  Mo.,  Medical  Brief,  by  the 
editor,  J.  J.  Lawrence,  A.  M.,  M.  D.,  page  561,  1883,  and  as  it  is  more  than 
probable  that  it  will  help  very  many  sufferers,  I  shall  give  it,  not  to  be  tried  as 
a  last  resort,  but  to  be  tried  as  early  in  the  disease  as  any  wasting  of  flesh  and 
debility  is  manifested;  and  to  be  tried  faithfully  for  two  or  three  months, 
at  least,  remembering  that  the  diet  of  tender  beef  and  stale  bread,  (bread 
never  less  than  one  day  old)  must  be  attended  to,  as  well  as  the  hot  water.  Dr. 
Lawrence  says:  A  young  man  who  was  compelled  to  resign  his  position  in  one 
of  the  public  schools  of  New  York  because  he  was  breaking  down  with  con- 
sumption, and  who  had  ever  since  been  battling  for  life,  although  with  little 
apparent  prospect  of  recovery,  was  encountered  several  days  ago  in  a  Broad- 
way restaurant.  "I  see,"  he  said,  "that  you  seem  surprised  at  my  improved 
appearance.  No  doubt  you  wonder  what  could  liave  caused  such  a  change. 
Well,  it  wac  a  very  simple  remedy,  nothing  but  hot  water,"    Hot  waterl 


TREATMENT  OF  DISEASES. 


m 


lan 
as 
and 
ths, 
cad 
Dr. 
one 
on- 
ttle 
ad- 
ved 


" That's  all."    Tou  renipmber  my  telling  youthati  had usedtheiisual  remediea, 
I  consulted  some  of  the  leading  specialists  in  affections  of  the  lungs,  in  the  city, 
and  paid  them  large  fees.    They  went  through  the  usual  course  of  experimen- 
tation with  me,  under  all  resorts  to  medicine.    I  went  to  the  Adirondacks  (a 
xange  of  mountains  in  northern  New  York)  for  the  summer,  and  to  Florida  in 
vrinter,  but  none  of  these  things  did  me  any  substantial  good.     I  lost  ground 
steadily,  grew  to  be  almost  a  skeleton,  and  had  all  the  worst  symptoms  of  a 
consumptive  whose  end  is  near  at  hand.     At  that  juncture  a  friend  told  me  that 
he  had  heard  of  a  cure  effected  by  drinking  hot  water.    I  consulted  a  physi- 
'  cian  who  had  paid  special  attention  to  this  hot  water  cure,  and  was  using  it 
with  many  patients.    He  caid:  '  There  is  nothing,  you  know,  that  is  more  diffl' 
cult  than  to  introduce  a  new  remedy  into  medical  practice,  particularly  if  it  ia 
a  very  simple  one,  and  strikes  at  the  root  of  erroneous  views  and  prejudices 
that  have  long  been  entertained.    The  old  practitioners  have  tried  for  years  to 
cure  consumption,  but  they  are  as  far  from  doing  it  as  ever.     Now,  the  only 
rational  explanation  of  consumption  is  that  it  results  from  defective  nutrition. 
'It  is  always  accompanied  by  ma'-assiinilation  of  food.'    [Mai,  means  bad  and 
assimilation  means,  to  make  food.^     '  In  nearly  every  case  the  stomach  is  the 
Beat  of  a  fermentation  that  necessarily  prevents  proper  digestion.     The  first 
thing  to  do  is  to  remove  that  fermentatiou  and  put  the  stomach  into  a  condition 
to  receive  food  and  dispose  of  it  properly.    This  is  effected  by  taking  water 
Into  the  stomach,  as  hot  as  it  can  be  borne,  an  hour  before  each  meal.    This 
leaves  the  stomach  clean  and  pure,  like  a  boilex  that  lias  been  washed  out. 
Then  put  into  the  stomach,  food  that  is  in  the  highest  degree  nutritious  and  the 
least  disposed  to  fermentation.     No  food  answers  this  description  better  than 
tender  beef.     A  little  stale  bread  may  be  eaten  with  it.     Drink  nothing  but 
pure  water,  and  as  little  of  that  at  meals  as  possible.    "Vegetables,  pivstry, 
sweets,  coffee  and  alcoholic  liquors  should  be  avoided.     Put  icnt^cr  beef  alone 
Into  a  clean  and  pure  stomach,  three  times  aday.and  the  system  wiK  be  fortified 
and  built  up  until  the  wasting  away,  which  is  the  ch"  i  feature  of  consump- 
tion, ceases  and  recuperation  sets  in. 

"  '  This  reasoning  impressed  me.  I  began  by  taking  one  cup  of  hot  watef 
an  hour  before  each  meal,  and  gradually  increased  the  dose  to  three  cups,  ol 
nearly  a  pint.  At  first  it  was  unpleasant  to  take,  but  now  I  drink  it  with  9 
relish  that  I  never  experienced  in  drinking  the  choicest  wine.  I  began  to  pick 
up  immediately  after  I  began  the  new  treatment  and  gained  fourteen  pounds 
within  two  months.'" 

The  editor  then  closes  in  a  way  which  you  will  see  encourages  the  use  oi 
hot  water  in  dyspepsia.    He  says: 

"  Combined  with  carefully  selected  foods,  and  some  mild  medicine  to  assist 
nature  in  eliminating  (carrying  out)  poisons  from  the  system,  it  is  said  by  those 
who  have  tried  it  to  be  very  eflScient  in  dyspepsia  and  all  forms  of  indigestion. 
If  this  be  true  (and  of  this  the  author  has  not  a  doubt),  it  will  certainly  be  a 
blessing,  as  medicines  almost  universally  fail  to  effect  cures  in  these  diseases. 
Many  prominent  New  York  physicians  are  abandoning  medicines  for  simple, 
Butritiou:*  foods,  and  report  more  than  ordinary  success  in  the  treatment  o( 


1 

'  Si 


180 


DR.  CHASE'S  RECIPES. 


many  forms  of  disease  from  want  of  nutiition.  A  prominent  English  physician, 
■who  has  had  much  experience  in  India,  says.cholera  will  not  attack  a  person  in 
whose  stomach  and  bowels  there  is  no  ferment  (gaseous  condition  from  food 
that  does  not  readily  digesfV  or,  if  it  does,  the  attack  will  be  light  and  easily 
controlled."  He  regards  g  J  nutrition  (healthy  digestion)  as  the  only  real  pro- 
phylactic (prevention)  for  disease. 

Remarks. — The  question  will,  no  doubt,  arise  in  the  minds  cf  many  per- 
sons, how  hot  the  water  ought  to  be  made.  I  answer,  140"  Fahrenheit  is  as  hot 
as  any  one  can  sip  it  even  with  a  tea-spoon.  I  have  used  it,  and  when  I  first 
began  its  use  I  followed  the  instructions  of  others  and  made  it  nearly  boiling 
hot;  but  I  scalded  my  mouth,  and  do  still  if  I  heat  it  above  140".  So  this  may- 
be set  down  as  a  proper  degree  of  heat  to  make  it.  It  not  only  benefits  the 
stomach,  but  allays  thirst  and  relieves  the  cravings  for  cold  drinks. 

Eaising  Oranges  in  Florida. — I  have  only  a  few  words  more  to  say- 
about  Florida,  and  they  are  in  relation  to  the  raising  of  oranges  there;  and  aa 
many  people,  of  late,  are  going  there  from  the  north  for  that  purpose,  I  will 
call  their  attention  to  the  fact  that  some  orange  growers  have  failed,  by  blight,  or 
"die-back,"  as  they  call  i  t'ere;  but  a  Mr.  King,  who  has  orange  groves  iu 
Orange  county,  informs  llie  public,  through  the  Weekly  Witness,  of  New  York, 
that  south  of  29°  they  do  well;  but  north  of  that  line  they  are  not  certain. 
Hence  it  will  be  well  for  all  persons  going  into  that  stale  for  a  permanent  resi- 
dence, expecting  to  put  out  orange  groves,  to  look  well  into  this  point,  as  one 
with  the  experience  of  Mr.  King  ought  to  know.  At  any  rate,  it  will  be  better 
to  look  into  it  before  rather  than  after  having  invested.  Mr.  King  is  22  miles 
from  the  St.  John's  river,  in  the  neighborhood  of  small  lakes,  the  ground  being 
from  10  to  50  feet  above  the  lakes,  hence  he  claims  healthy,  as  they  are  away 
from  the  malaria  of  the  St.  John's,  and  other  low  lands.  He  recommends, 
however,  that  those  troubled  with  consumption,  catarrh,  throat  difficulties  or 
rheumatism,  go  to  Lake  Eustice,  or  DeLand,  where  the  high  ground  and  fine 
atmosphere,  he  says,  make  It  a  very  desirable  place  for  invalids  as  well  as  for 
those  enjoying  good  health. 

Remarks. — But  remember,  please,  no  orange  groves  are  to  be  put  out  north 
of  29  degrees  of  latitude.  His  reference  to  Lake  Eustice,  it  may  be  noticed, 
agrees  with  my  suggestion  as  to  the  places  to  go  to  in  Florida. 

SINGERS    AND    PUBLIC    SPEAKERS  —  Loss   of    Voice, 

Hoarseness,  etc.— It  has  been  found  that  borax  has  proved  a  most  effective 
remedy  in  certain  forms  of  colds.  In  sudden  hoarseness  or  loss  of  voice 
from  colds  by  public  speakers  or  singers,  relief  for  an  hour  or  so,  as  by  magic, 
may  be  often  obtained  by  slowly  dissolving  and  partially  swallowing  a  lump  of 
borax  the  size  of  a  garden  pea,  or  about  3  or  4  grains,  held  in  the  mouth  for  10 
minutes  before  speaking  or  singing.  This  produces  a  profuse  secretion  of  saliva, 
or  watering  of  the  mouth  or  throat,  probably  restoring  the  voice  or  tone  to  the 
dried  vocal  cords,  just  as  the  wetting  brings  back  tlie  missing  notes  to  a  fluto 
when  it  is  too  dry. 

Remarks. — There  need  be  no  fear  in  using  2,  3  or  4  pieces  of  the  size 


TREATMENT  OF  DISEASES. 


W 


above  named,  witliin  the  hour  before  speaking  or  singing  is  to  commence. 
Keep  it  liandy,  to  use,  as  needed,  during  the  evening. 

1.  COUGH  SYRtTP— Effectual  Remedy  for  Coughs,  Colds, 
Hoarseness,  etc. — "  E.  J.  li.,"  from  an  inquiry  through  the  Detroit  Tribune, 
sends  for  publication  tlie  following  sure  cure  for  cough,  cold,  hoarseness,  etc., 
saying  it  has  been  tried  repeatedly,  and  is  a  most  invaluable  remedy.  It  is 
always  kept  in  our  family.  It  cured  a  cough  of  three  years  standing  to  my 
knowledge.  Syrup  of  squills,  2  ozs.;  paregoric  1  oz. ;  fl.  ex.  of  licorice,  1  oz.; 
fl.  ex.  of  ipecac,  %  oz- ;  antimonial  wine,  %  oz. ;  ess.  of  wintergreen,  or  pepper- 
mint, 1  dr.  Dose — One  tea-spoonful  every  2  or  3  hours,  but  not  on  an  empty 
stomach. 

2.  Cough,  Hoarseness,  Incipient  Consumption,  etc.— Take  of 
horehound,  boneset  and  lobelia  (herbs),  each  1  oz. ;  comfrey  root,  spikenard,  St, 
John's  wort  {hypencum  perforatum),  and  poppy  capsules,  each  %  oz;  pour  on 
3  pts.  of  boiling  water  and  let  it  stand  covered  over  for  3  hours.  Then  strain 
through  a  fine  cloth,  add  ^  lb.  of  loaf  sugar,  and  let  it  just  boil  (no  more), 
then  add  a  full  wine-glass  of  Jamaica  rum,  and  cork  tightly.  Dose — 1  to  3 
table-spoonfuls  3  or  4  times  daily.  This  will  be  found  invaluable  in  coughs, 
hoarseness,  incipient  consumption,  etc. — Hearth  and  Ilome. 

Bemarks. — This  is  an  excellent  syrup.  Dr.  Beach,  in  his  Family  Practice, 
says  of  the  St.  John's  Wort:  "A  syrup  of  this  with  sage  is  a  specific  (sure  cure) 
for  coughs."  [The  St.  John's  wort  grows  abundantly  in  this  country  and 
Europ6,  to  the  great  annoyance  of  many  pei'sons,  flowering  from  June  to 
August.  The  stem  is  two-edged,  and  grows  about  2  feet  high,  the  flowers 
of  a  bright  yellow  color,  the  leaves  being  marked  with  clear  transparent 
spots  of  a  gi'eenish  shade,  the  whole  herb  being  a  dark  green;  the  petals,  or 
leaves  of  the  flowers,  are  streaked  and  dotted  with  black  or  dark  purple,  and 
if  bruised  with  the  finger  give  a  purple  stain.  This,  I  think,  will  enable  any 
one  to  distinguish  it  from  any  other  plant.]  But  this  article,  so  far  as  I  know, 
is  but  little  known  and  little  used.  Its  flowers  are  a  bright  yellow,  although 
King  says  if  they  are  infused  in  sweet-oil  or  bears-oil  by  means  of  exposure  to 
the  sun,  they  make  a  fine  red  balsamic  ointment  for  wounds,  ulcers,  swellings, 
tumoi's,  etc.    See  also  "  Ointment  of  St.  John's  Wort  and  Stramonium." 

3.  Best  Cough  Syrup— To  Break  Up  Bad  Colds.— I.  Tlie 
Syrup. — Horehound  leaves  and  blossoms,  spikenard  root,  comfrey  root,  elecam- 
pane root,  and  sun-flower  seeds,  each  1  oz. ;  water  sufficient.  Directions. — Boil 
1  hour,  having  1  qt.  when  done;  strain,  add  sugar,  1  lb.;  dissolve  by  heat,  and 
add  a  little  brandy  (}{  pt.  of  spiritd  will  be  enough  to  prevent  souring).  Dose. — 
One  table-spoonful  3  times  daily.     Tested. — Home  Vook  Book. 

Bemarks. — This  will  be  found  good,  as  it  contains  most  of  the  roots  used  in 
"langsyne"  for  coughs,  when  there  were  far  less  deaths  from  consumption 
than  now,  in  proportion  to  tlie  attacks. 

II.  To  Break  Up  Bad  Colds. — The  same  book  recommends  glycerine,  1 
tea-spoonful  with  spirits,  1  or  2  table-spoonfuls  to  a  pint  bowl  of  hot  lemonade, 
to  break  up  bad  colds  at  bed-time.    This  is  also  good  if  taken  as  hot  as  it  can 


1  'i| 


U\ 


132 


DR.  CHASE' 8  RECIPES. 


be  drank  after  gettinff  into  bed;  but  don't  take  additional  cold  next  day  after 
the  free  perspiration  wliich  it  produces. 

III.  JIow  lo  Cure  Recent  Colds.  —  A  -writer  gives  the  following  sen- 
sible plan  for  quickly  curing  a  recent  cold.  lie  says:  "  When  you  get  chilly 
all  over  and  begin  to  sniffle  and  almost  struggle  for  breath,  just  begin  at  once 
and  your  tribulation  need  not  last  very  long.  Get  some  powdered  borax  (it 
should  be  kept  in  every  house),  and  snuff  it  freely  up  the  nostrils  frequently. 
Smell  freely  and  frequently  also  from  the  camphor  bottle  (which  also  ought  to 
be  kept  in  every  house),  and  pour  a  little  of  the  camphor  upon  the  handkerchief 
to  wipe  the  nose  with  as  often  as  is  needful,  which  will  be  quite  often  as  the 
cold  begins  to  break.  The  nose  will  not  become  sore  with  this  treatment,  and 
if  begun  quickly  and  followed  faithfully  at  intervals,  by  bed-time  you  will  won- 
der wnat  has  become  of  your  cold,  and  your  sleep  will  seldom  be  disturbed." — 
Experience. 

Remarlcs. — If  a  cold  is  not  broken  up  within  two  or  three  days  at  most,  it 
will  run  about  two  weeks  in  spite  of  all  known  remedies.  Take  note,  then,  of 
the  very  first  symptoms,  and  besides  the  snuffing  of  the  powdered  borax,  and 
the  hor.  lemonade  on  getting  into  bed,  heat  the  feet  by  the  fire,  or  put  them  for 
15  or  20  minutes  into  hot  water,  before  getting  into  bed,  and  then  take  the  hot 
lemonade  and  put  a  bottle  of  hot  water  or  a  hot  flat-iron  to  the  feet,  cover  up 
with  an  extra  amount  of  clothing,  and  your  chances  are  as  good  to  break  up  the 
cold  as  tt  is  possible  to  make  them.  Avoid  exposure  again  for  a  day  or  two,  if 
possible,  and  you  will  be  safe;  at  any  rate,  nothing  better  can  be  advi.sed; 

4.  Coughs,  Indian  Vegetable  Syrup  for.— Soft  water,  2  qts.; 
boneset,  2  ozs. ;  cinnamon  bark,  ginseng  root,  spikenard  and  comfrey  roots, 
each,  1  oz. ;  blood  root,  J^  oz. ;  loaf  sugar,  1  lb. ;  gin,  6  ozs. ;  -water  sufiicient. 
Directions.— Bruise  the  roots  and  bark,  and  steep  (not  boil)  to  1  qt. :  strain  and 
add  the  sugar,  and  when  cool  add  the  gin  and  bottle.  Dose. — One  table-spoonful 
half  an  hour  before  meals  and  at  bed-time. 

Remarht. — This  has  proved  valuable  in  coughs  and  in  incipient  consiimp- 
tion,  i.  e.,  in  the  commencement  of  the  disease.  It  was  obtained  of  an  Indian, 
at  an  early  day.  by  an  uncle  of  mine,  in  whose  family  it  was  held  in  high  esti- 
mation for  the  good  it  had  done  them. 

5.  Colds  with  Cough,  Simple  and  Easily  Taken  Remedy.— 
Roast  a  lemon,  avoiding  to  burn  it;  when  thoroughly  roasted,  cut  into  halves 
and  squeeze  the  juicf  ipon  3  table-spoonfuls  of  powdered  sugar.  Mix,  and 
take  a  tea-spoonful  whenever  the  cough  or  tickling  of  tlie  throat  troubles  you. 
It  is  good  as  well  as  pleasant,  even  for  children. 

6.  Irritable,  Dry  or  Hacking  Coughs,  Plaxsoed  Lemonade 
for. — Put  2  or  3  table-spoonfuls  of  flaxseed  and  the  juioe  of  2  good  sized 
lemons  and  2  or  3  table-spoonfuls  of  sugar  into  a  dish  which  can  be  covered, 
and  pour  on  boiling  water,  1  qt. ;  cover  and  let  steep  until  the  mucilage  has 
been  drawn  out  of  the  seed.  Dose— A  table-spoonful  of  it  may  be  taken  every 
hour  or  two  to  relieve  the  hacking,  but  sipping  a  little  often  is  better  than  larger 
doBes  at  longer  intervals. 


TREATMENT  OF  DISEASES. 


125 


7.  "  Winter  Cough,"  or  Chronio  Bronchitis,  Remedy  for. — 

Dr.  Fletcher,  of  Washington,  strongly  recommends  the  employment  of  the  spray 
of  chloral  in  the  treatment  of  tlie  form  of  chronic  bronchitis  known  as  "winter 
cough,"  which  often  offers  a  very  obstinate  resistance  to  remedies,  tie  says: 
"  A  solution  of  10  grs.  of  chloral  to  an  ounce  of  water  may  be  inhaled  through 
a  steam  atomizer  morning  and  evening. " 

8.  Bronohitis,  Valuable  Remedy  for. — A  simple,  but  oftentimes 
eflBcacious,  remedy  for  bronchi'Js  in  its  early  stages,  is:  Syrup  of  tolu,  1  oz.; 
syrup  of  squills,  J^  oz. ;  wine  oJ  ipecac,  2drs. ;  paregoric,  3drs.;  mucilage  of 
gum  arable,  IJ^ozs.     Dose. — A  t  ;a-spoonf ul  3  to  5  times  daily,  as  needed. 

9.  Indian  Cough  Syrup.— Elecampane  root  and  Indian  turnip 
(known  also  as  wake-robin,  Jack-in-the-pulpit,  etc.),  bruised,  each,  1  oz. ;  honey, 
1  pt.  Steep  thoroughly  and  strain.  Dose. — A  tea-spoonful  to  a  table-spoonful 
as  often  as  the  cough  or  tickling  requires  it,  at  least  3or4  times  daily.— iJdiiaWe. 

10.  Recent  Colds,  Simple,  but  Sensible,  Remedy.— A  medical 
writer  says:  "Hot  lemonade  is  one  of  the  best  remedies  in  the  world  for  a 
cold."  Directions. — Roll  a  good  sized  lemon,  squeeze  out  the  juice,  cut  the 
rind  in  slices,  put  in  2  or  3  table-spoonsfuls  of  sugar,  and  pour  on  %  of  a  pt.  of 
boiling  water,  stir  well  and  cover  up  while  the  patient  is  getting  into  bed;  then 
drink  it  all,  cover  up  warm,  and  the  result  will  be  almost  magical. 

11.  Chills  or  Ague,  to  Ward  off".— It  is  said,  also,  that  tlie  same 
thing,  only  doubled  in  quantity,  and  taking  half  of  it  as  hot  as  can  be  drank, 
an  hour  before  the  chill  would  set  in,  (being  covered  warm  in  bed)  and  the  bal- 
ance in  15  or  20  minutes  after,  also  hot,  will  ward  off  "  the  chills,"  as  ague  is 
often  called.     Certainly  it  is  a  pleasant  remedy  to  take. 

12.  Colds— General  Washington's  Cure.— The  BalHrtmre  Ameri- 
can informs  us  that  Gen.  George  Washington  gave  the  following  recipe  for  a 
cold,  to  an  old  lady  now  living  in  Newport,  when  she  was  a  very  young  girl, 
1781 — 103  years  before  this  writing.  He  was  lodged  in  her  father's  house,  the 
old  Vernon  mansion.  As  she  was  being  sent  to  bed  early  with  a  very  bad  cold 
he  remarked  to  Mrs.  Vernon,  the  mother  of  this  lady:  "My  own  remedy,  my 
dear  madam,  is  always  to  eat,  just  before  I  step  into  bed,  a  hot  roasted  onion  if 
I  have  a  cold." 

Remarks. — It  may  be  taken  for  granted  that  this  simple  remedy  will  be 
found  very  efficacious,  and,  if  the  cold  is  of  recent  taking,  with  the  help  of 
either  toasting  the  feet  before  the  fire  or  stove  through  the  evening,  otherwise 
soaking  them  in  hot  water  for  15  to  20  minutes  before  going  to  bed,  it  will  be 
the  more  likely  to  succeed.  If  necessary,  however,  to  effect  a  complete  cure, 
repeat  it  for  one  or  two  evenings.  And  if  a  hot  roasted  onion  was  eaten  two  or 
three  times  durinj-  the  day  it  would  also  help  the  cure. 

13.  Colds  aixd  Inflammation— Health  Rules  for  Winter.— I. 

*•  Never  lean  with  the  back  upon  anything  that  is  cold. 

II.     "  Never  begin  a  journey  until  the  breakfast  has  been  eaten. 
UL    ' '  Never  take  warm  drinks  and  then  immediately  go  out  in  the  cold  ai>. 


■"J-, 


*'  i 


15  > 


124 


DR,  OUASE' 8  RECIPES,  .' 


rV.     "  Keep  the  back,  especially  between  the  shoulders,  well  covered; 
also  the  chest  well  protected. 

V.     "In  sleeping  in  a  cold  room,  establish  the  habit  of  breathing  through 
the  nose,  and  never  with  the  mouth  open. 

VI.     "  Never  go  to  bed  with  cold  or  damp  feet;  always  toast  them  by  a 
fire  10  or  15  minutes  before  going  to  bed. 

VII.  "  Never  omit  weekly  bathing,  for,  unless  the  skin  is  in  active  condi- 
tion, the  cold  will  close  the  pores  and  favor  congestion  or  other  diseases. 

VIII.     "After  exercise  of  any  kind,  never  ride  in  an  open  carriage  or  near 
the  window  of  a  car  for  a  moment;  it  is  dangerous  to  health  and  even  to  life. 

IX.     "  When  hoarse,  speak  as  little  as  possible  until  it  is  recovered  from, 

else  the  voice  may  be  permanently  lost  or  difficulties  of  the  throat  be  produced. 

X.     "Warm  the  back  by  a  fire,  and  never  continue  keeping  the  back 

exposed  to  heat  after  it  has  become  comfortably  warm ;  to  do  otherwise  is  debil* 

ftating. 

XI.  "  When  going  from  a  warm  atmosphere  into  a  colder  one,  keep  the 
mouth  closed  so  that  the  air  may  be  warmed  by  its  passage  through  the  nose 
ere  it  reaches  the  lungs. 

XII.  "Never  standstill  In  cold  weather,  especially  after  having  taken  a 
slight  degree  of  exercise;  and  always  avoid  standing  on  ice  or  snow,  or  where 
the  person  is  exposed  to  cold  wind;  in  short,  keep  your  feet  warm,  your  head 
cool,  and  your  mouth  shut  and  you  will  seldom  '  catch  cold.'  " — Common  Sense. 
XIII.  To  the  foregoing  rules  from  "Common  Sense  "allow  the  Old  Doc- 
tor to  make  a  "  baker's  dozen  "  of  them,  by  saying  that  the  most  fruitful  seed 
from  whicli  colds,  and  often  consumption  arise,  is  the  pernicious  habit  of  young 
people  loitering  at  the  gate.     Never  do  it. 

14.  Deep-Seated,  or  Heavy  Cold  that  Has  Settled  in  the 

Breast.— "J.  P.  S.,"  of  Ilolmdel,  N.  J.,  writes  to  the  Toledo  Blade  on  this 

subject  and  says: 

"For  a  heavy  cold  that  has  settled  in  the  breast,  take  4  table-spoonfuls  of 
molasses,  3  of  paragoric,  2  of  castor -oil,  and  1  of  turpentine.  Mix  it  well 
together.  Take  a  tea-spoonful  before  each  meal.  It  is  considered  one  of  the 
best  remedies  known  in  the  New  England  states,  and  I  know  no  equal." 

15.  Colds  of  Young  Children— Onion  Syrup  for— Very  Valu- 
able.— Slice  up  thinly  a  few  mild  onions  and  sprinkle  sugar  over  them,  set 
in  the  oven  in  a  suitable  dish  to  simmc"  ntil  the  juice  may  be  all  squeezed  out, 
then  thoroughly  mix  with  tlw  sugar,  .ning  a  very  nice  thick  syrup,  or  sugar, 
according  to  the  amount  of  each  used.  Dose  —  A  tea-spoonful,  or  Ies8, 
according  to  the  age  of  the  child,  4  or  5  times  daily,  as  needed.  It  is  perfectly 
safe  and  reliable  for  tlie  smallest  child;  also  valuable  for  adults. 

Jiemarlcs. — This  might  claim  to  be  a  half-brother  to  General  Washington's 
<ure  for  colds. 

16.  Coughs,  Colds,  etc.,  Recent  Remedy  for— Very  Satisfko- 
tory. — I  have  recently  tried  the  following  with  a  good  deal  of  satisfaction.  I 
obtained  it  of  a  Dr.  A.  Galloway,  formerly  of  Rochester,  N.  Y. :  Solid  extract  ot 
licorice,  ^^  dr.,  rubbed  with  muriate  of  ammonia,  3  drs,  and  added  to  syrup 


TEEATATBNT  OF  DISEASES. 


125 


of  senega  and  ipecac,  each,  J^  oz. ;  syrup  of  tolu,  2  ozs;  syrup  of  wild  cherry, 
6oz8;  tincture  of  lobelia,  }4  o^-  Mix.  Dose — Shaken  when  used;  l  tea- 
jgpoonful  3  or  4  times  daily  for  adults.  I  have  sipped  it  oftcner  than  this  with- 
out sickening  at  tlie  stomach.  That  is  all  tliat  needs  guarding  against.  Chil- 
dren 5  to  30  drops,  according  to  age.  I  believe  I  would  sooner  risk  It  thau 
Ayer's,  which  follows: 

17.  Ayer's  Cherry  Feotoral,  for  Coughs,  Colds,  Consump- 
tion, etc. — Tinct.  of  blood  root,  2  ozs. ;  antimonial  wine  and  wine  of  ipecac, 
of  each  3  drs. ;  syrup  of  wild  cherry,  2  ozs. ;  acetate  of  morphia,  4  grs. ;  mix. 
Dose — Take  1  tea-spoonful  3  or  4  times  daily;  or  sip  a  little,  as  the  cough  is 
troublesome;  and  if  naasea  is  felt  take  less,  or  stop  until  the  nausea  passes  off. 
— Druggist  Circular. 

Remarlcs. — And  now  allow  me  to  say,  with  all  the  recipes  here  given,  there 
need  be  but  little  suffering  with  coughs,  colds  and  consumption  in  its  com- 
mencement, as  compared  with  what  it  must  have  continued  to  be  without  this 
knowledge.  I  will  close  this  subject  with  a  cough  syrup  given  by  Dr.  Hildreths, 
of  Zanesville,  Ohio,  as  follows: 

18.  Cough  Syrup,  Very  Valuable  in  Recent  Colds.  —  Pare- 
goric, 1)4  07'3.;  tinct.  of  capsicum,  1  dr.;  tinct.  of  tolu,  3  ozs.  Dose — A  tear 
spoonful  every  3  hours,  in  a  little  water. 

Remarks. — Dr.  Hildreth  has  had  a  long  experience  in  the  practice  of  med- 
icine, and  this  was  his  dependence  in  recent  colds.  I  once  heard  a  man  say: 
"Paregoric  is  the  best  cough  medicine  I  ever  used,"  which  showe(?  hisopmion, 
at  least,  of  the  value  of  one  of  the  articles  in  this  syrup.  The  comliintttioa 
will  be  found  indeed  valuable. 

1.  WHOOPING  COUGH— Remedy  for.— A  paper  recently  read 
before  the  New  York  Academy  of  Science,  by  Dr.  II.  A.  Mott,  holds  that  much 
of  the  mortality  among  children  from  whooping  cough  is  attributable  to  the 
prevalent  faulty  belief  that  it  will  be  much  worse  for  the  child  if  the  disease  is 
broken  up.  He  says:  The  disease  is  now  known  to  be  caused  by  a  fungoid 
growth  (in  plants,  growing  quickly  like  mushrooms,  coming  up  in  a  night;  but 
in  animal  bodies  being  slower  in  growth  and  being  much  of  the  character  of 
proud  flesh,  but  below  he  calls  them  spores,  which  indicates  them  to  be  more 
of  the  nature  of  an  animal  parasite),  which  begins  under  the  tongue,  and 
spreads  backward  to  the  throat  and  lungs,  the  spores  requiring  from  9  to  15 
days  to  develop.  When  the  fungus  enters  the  bronchial  tubes,  most  alarming 
complications  arise.  It  is,  then,  best  to  kill  the  fungus  in  its  earliest  stage; 
there  would  tlien  seldom  be  any  trouble  from  bronchitis,  cholera  infantum,  or 
cerebral  (head)  dilflculties.  Quinine,  just  after  a  coughing  spell,  and  before 
retiring  for  the  night,  is  the  best  remedy. 

Remarks. — I  have  had  no  opportunity  to  try  this  remedy,  yet  I  do  not 
doubt  Its  value,  for  some  physicians  claim  that  even  chills  and  fever  are  devel- 
oped hy  spores.  Then  as  quinine  does  cure  ague  may  it  not  be  by  killing  the 
spores?  most  likely.  Then,  by  all  means  try  the  quinine  immediately  after  it 
is  known  that  a  cUld,  or  anyone,  has  been  exposed;  and  if  it  does  not  entirely 


126 


DR.  CHASE'S  liECIPES. 


abato  it,  I  believe  it  will  give  it  a  mildness  not  otherwise  attained.  Probably  as 
good  a  way,  or  tlic  best  way,  to  take  the  quinine  for  this  purpose,  is  to  dissolve 
it  in  one  of  the  following  ways: 

I.  Quinine,  to  Dixsolve,  or  Solution  of  Quinine. — Put  20  grs.  of  sulphate 
of  quinine  into  a  2  oz.  vial,  and  add  1  dr.  of  aromatic  sulphuric  acid,  then  fill 
tlie  via!  with  water.  Dobe — For  an  adult,  20  drops  once  an  hour,  in  a  table- 
spoonful  of  water.  The  proper  dose  for  a  child  will  be  1  drop  to  each  year  of 
its  age,  in  1  tea-spoonful,  only,  of  the  water,  or  if  it  is  a  nursing  child,  in  the 
motlier's  milk.  And,  in  all  cases,  (if  the  spore  theory  is  correct,  which  I  have 
no  reason  to  doubt)  tiie  longer  the  quinine  solution  is  held  in  the  mouth,  the 
more  certain  it  will  be  to  kill  them. 

II.  Kul)  20  grs.  each  of  quinine  and  tartaric  acid  together,  put  into  the 
eamc  sized  vial  and  fill  with  waver,  as  in  the  first  case.  Dose  and  manner  of 
using,  the  same. 

The  following  are  a  few  of  the  more  common  remedies  for  this  disease; 
the  chestnut  leaves,  however,  I  believe  are  not,  as  yet,  very  common;  but  I  can 
not  see  why  they  may  not  be  as  efficient  as  claimed  to  be. 

2.  Whooping  Cough,  Efficient  Bemedy  for.— Somebody's  friend 
gave  a  correspondent  of  one  of  the  Detroit  papers  the  following  as  a  cer- 
tain cure  for  whooping  cough,  by  simply  "  boiling  chestnut  leaves  and  sweet- 
ening with  brown  sugar,"  adding:  "  Whooping  cough  generally  remains  eighteen 
weeks,  while  by  the  use  of  this  tea  it  can  be  cured  in  a  few  days." 

Eemarks. — I  should  gather  the  leaves  before  the  nuts  fall  ofif. 

3.  Whooping  Cough  Tinctiiro.— Tinct.  of  blood  root,  1  oz. ;  syrup  of 
garlic,  1  oz. ;  solid  ex.  of  belladonna,  3  grs.  Mix,  and  be  sure  the  extract  is  dis- 
solved.    Dose. — Ten  to  20  drops,  according  to  age  of  the  child,  3  times  daily. 

Remarks.— This  is  the  favorite  prescription  of  Dr.  T.  B.  King,  of  this  city — 
Toledo,  O., — an  old  English  physician  who  practiced  in  the  army  of  India  a 
number  of  years,  and  then  in  the  United  States,  with  very  great  success.  This 
is  his  dependence  in  bad  cases. 

4.  Whooping  Cough  Syrup.— Make  a  syrup  of  prickly-pear  {Opuniia 
tnilgrm's,  a  species  of  cactus,)  and  drink  freely.  Take  about  three  moderate 
flized  leaves  of  the  prickly  pear  to  a  quart  of  cold  water,  cut  up  in  pieces  and 
boil  slowly  about  half  an  hour,  strain  out  all  the  prickles  through  close  muslin 
or  linen,  sweeten  with  white  sugar  and  boil,  a  little  longer.  A  safe  and  sure  cure, 
and  so  pleasant  to  the  taste  that  infants  will  take  it  with  a  relish.  It  is  also 
good  for.a  cold  that  settles  in  the  throat  or  lungs.  This  species  of  cactus  grows 
in  rocky  and  sandy  places,  and  is  grown  in  gardens. 

liemarka. — Tlicre  is  nothing  said  by  this  writer  as  to  a  dose,  but  I  should  say 
from  a  tea-spoonful  to  a  table-spoonful  for  a  child,  as  needed,  according  to  age. 
An  adult  1  to  2  table-spoonfuls. 

5.  Whooping  Cough,  Help  for.— I.  Cut  in  small  pieces  a  large  red 
onion,  put  it  in  a  bottle  with  a  piece  of  asaftEtida  half  the  size  of  a  nutmeg, 
cover  with  good  whiskey,  shake  well,  and  it  is  ready  for  use;  weaken,  sweeten 
and  give  according  to  age,  three  or  four  times  a  day. 


IREATMENT  OF  DISEASES. 


n.  AIh)  mix  Rad way's  Relief  with  a  little  sweet-oil;  bathe  the  chest, 
stomach,  sides,  and  along  the  back-bone  before  going  to  bed,  and  take  a  drop  or 
two  inwardly,  in  a  little  syrup  or  honey. 

Remarks. — This  will  be  found  valuable,  but  it  would  be  better  to  allow  it 
to  stand  8  or  4  days  before  using. 

1.  CHOLERA— Drops  and  Porvdor  for,  also  Valuable  fbr 
Colic,  Diarrhea,  etc.— Alcohol,  y^  pt. ;  gum  myrrh,  1  oz. ;  gum  guaiac,  J^ 
oz. ;  gum  camphor,  capsicum,  and  opium,  each,  1  dr.  Directions.  —  Mix, 
and  keep  in  a  woU-stoppercd  bottle,  shaking  often  for  10  or  13  days,  when  it 
■will  be  ready  for  use.  Dose. — A  tea-spoonful  in  well  sweetened  water;  or, 
■what  is  better,  use  sugar  alone,  just  enough  to  absorb  all  the  drops,  and  not  use 
any  water. 

II.  For  the  Powder. — By  omitting  the  alcohol  in  the  above,  and  pulveriz- 
ing each  article,  the  medicine  can  be  used  as  a  powder,  10  grs.  being  a  dose;  or 
the  same  may  be  made  into  pills  of  4  grs.,  3  pills  for  a  dose. 

Remarks. — Dr.  A.  B.  Mason,  of  Toledo,  O. ,  of  whom  I  obtained  this 
recipe,  says:  The  above  has  twice  saved  my  life  when  attacked  by  cholera.  I 
have  never  known  it  to  fail  in  giving  almost  immediate  relief  in  all  cases  of 
colic,  diarrhea,  dysentery,  cholera-morbus  and  cholera.  In  the  summer  of  '77 
I  cured  a  lady  of  the  regular  dysentery,  wlio  had  been  doctored  for  four  weeks 
by  one  of  the  best  doctors  in  a  city  of  20,000  inhabitants,  and  then  lived  along 
for  four  weeks  more  without  a  doctor;  every  one  saying  she  could  not  live  long. 
The  night  I  gave  her  this  medicine  was  the  first  good  night's  resi  she  had  had 
for  weeks.  In  two  days  all  discharges  were  stopped,  and  I  gave  asmall  dose  of 
podophyllin,  and  ir  eight  days  she  was  well,  and  was  soon  in  better  health  than 
for  years  before.  In  this  case  I  used  the  medicine  in  the  form  of  a  powder. 
In  severe  cases,  he  says,  repeat  the  dose  often,  and  even  give  two  times  the 
above  dose.  If  vomited  up  as  soon  as  taken,  repeat  the  dose.  The  utmost 
confidence  ma*!f  be  put  in  this  treatment. 

2.  Cholera,  Infallible  Cure  for.— Gen.  Jordan,  of  the  Mining 
Record,  makes  the  following  statement  in  relation  to  the  infallible  cure  of  chol- 
era by  the  use  of  chloroform  only.  It  is  somewhat  strange  that  such  facts  as 
here  stated  should  not  become  generally  known  quicker  than  they  do;  still  I 
can  not  doubt  their  being  facts,  and  as  I  know  that  a  dozen  drops 
of  chloroform,  in  a  little  watex,  will  at  once  correct  a  gaseous  condition  of  a 
f  yi^ootic  stomach  (which  see),  why  should  it  not  correct  a  much  more  disturbed 
condition,  by  using  larger  quauU.ies?  I  would  certainly  "go  for  it,"  on  the 
"double  quick"  if  occasion  callcl  for  it.     He  says: 

"  A.}4  tea-spoonfu'i  of  chloroform  in  about  eight  times  as  much  water  is  an 
infallible  cure  for  cholera.  A  doctor  who  had  lived  in  Mobile,  Ala.,  and  had 
great  success  in  curinaf  people  during  a  cholera  epidemic  there,  told  me  about 
it.  When,  in  the  Cuban  revolution,  I  went  to  Cuba  to  help  organize  tlie  insur- 
gent army,  I  liad  a  chance  to  try  tlie  remedy,  for  a  cholera  epidemic  broke  out 
among  the  troops.  My  first  experiment  w-fs  on  a  negro  who  was  in  the  last 
stages.  It  cured  him  and  hundreds  after  him.  When  we  marched,  the  officers 
carried  bottles  of  chloroform,  and  if  a  man  fell  out.  sick  w^ith  cholera,  the 
remedy  was  given  and  he  was  able  to  resume  his  place.    I  have  seen  men  lying 


196 


DR.  CUASE'S  UECIPBa. 


by  the  roadsido  In  a  state  of  collapse,  almost  dead.  An  officer  would  ride  up, 
dismount  and  give  the  remedy,  and  before  the  column  had  passed  the  man 
would  be  in  the  ranks  again." 

3.  Chronio  Diarrhea,  Muscovite,  or  Raw  Beef  Cvire  for.— 

About  the  year  1852  Dr.  Weisse,  director  of  the  Hospital  for  Foundlings  at  St. 
Petersburg,  Russia,  called  the  attention  of  the  medical  world  to  the  use  of  raw 
beef  in  the  treatment  of  chronic  diarrhea.     His  method,  to  which  was  applied 
tlie  title  of  the  "Muscovite  method,"  was  adopted  in  England,  Germany,  Italy 
and  Franco.     In  the  last  named  country  Drs.  Trousseau  and  Bouchut  were  the 
first  to  test  it,  and  reported  it  to  have  good  results  in  cases  of  children  severely 
afnicted.      A  little  later.  Dr.  Labadie,  of  Bordeaux,  communicated  to  the  pro- 
fession some  facts  in  regard  to  three  children  afflicted  with  tubercles,  whom  he 
had  treated  and  cured  by    the    Russian   "Muscovite"  method.     We    give 
belowDr. Trousseau's  formula  for  preparing  the  meat:  Take  100  grammes  (1 
gramme  fs  about  \^%  grs.,  and  100  are  equal  to  about  ^%  ozs)  of  flllet  of 
beef,  from  which  the  gristle  and  fat  should  be  carefully  removed;  mince  it  fine 
and  bray  (pound)  it  in  a  wooden  moctar;  20  grammes  (%  oz.)  of  powdered 
sugar,   i'/i    grammes  of   chloride  of   sodium    (common    salt,   23   grs,,);  % 
gramme  chloride  of  potassium  (7>^  grs.);  1^^  grammes (23  grs.)  powdered  black 
pepper.    Take  by  the  table-spoouful  during  the  day. 

Remarks. — As  but  few  would  understand  these  French  technicalities,  I  have 
put  their  "  grammes  "  into  grains,  to  be  easily  understood.  I  have  used  the 
above  with  satisfaction  in  consumption,  although  there  is  no  doubt  that  Dr. 
Labadit^,  by  "tubercles,"  refers  to  a  tuberculous  deposit  in  the  mesen- 
teric glands  of  the  bowels,  as  children  are  frequently  troubled  with  them,  and 
they  art  very  wasting  in  their  efifect  upon  their  tender  constitution.  It  is 
uniloubtedly  a  valuable  diet  in  either  of  these  exhaustive  diseases,  whether  of 
children  or  adults,  and  may  be  used  in  any  disease  of  a  debilitating  character, 
where  some  physicians  have  recently  adopted  the  plan  of  giving  what  they  call 
"powdered  beef,"  that  is  grated,  or  pounded  fine,  then  dried.  I  should  prefer 
this  "  Muscovite"  plan  of  using  it.  It  will  prove  exceedingly  valuable  in  con- 
Bumptiod. 

4.  Chronio  Diarrhea,  a  Well  Tried  Remedy.— Powdered  opium 
and  tannin,  each  10  grs.;  mix  thoroug'  "''  divide  into  20  powders.  Dose — 
Take  1  powder  in  a  little  syrup  ev  rs,  till  improved,  then  1  or  2  pow- 

ders daily,  as  occasion  requires,  are  is  complete. 

Remarks. — It  is  not  best  t<  i)o  suddenly,  lest  fever  or  other  disturb- 

ance of  the  system  arise.  Wa.  >dTef  uUy,  with  this,  and  it  will  generally  be 
found  effectual. 

1.  PAIN  KILLER,  INTERNAIi— For  Cholera,  Diarrhea, 
etc.— Oil  of  cloves,  cinnamon,  anise  and  peppermint,  each  45  drops;  laudanum 
and  ether,  each  1  oz. ;  alcohol,  3  ozs.  Dose — A  tea-spoonful  in  2  table-spoon- 
fuls of  sweetened  water,  and  for  an  adult  it  may  be  repeated  in  from  5  min- 
utes to  %  an  hour,  or  1  hour,  according  to  the  severity  of  the  pain,  or  the  fre- 
quency of  the  discharge.  Children  proportion*  less,  according  to  age,  A 
teaspoon  is  considered  to  hold  60  drops;  then  at  14  years,  ^;  at  7  years,  }^\  at 


TREATMENT  OF  DJa/SASES. 


IM 


4  years,  1-5;  at  8  years,  1-8 ;  at  2  years,  t^;  decreasing  In  like  proportion  for 
Infants;  at  21  years  the  full  dose  is  to  bo  given,  up  to  00  years,  then  diminish, 
in  like  proportion  on  each  5  to  10  years, 

Iiemafks.—Thi>i  prescription  is  from  "  Old"  Dr.  T.  B.  King,  who  used  it  in 
India  with  great  success,  curing  intormj  aches  and  pains,  diarrhea  and  bloody 
dysentery  as  well  as  cholera.  I  would  now  suggest  the  addition  of  half  a3 
much  chloroform  as  ether,  and  also  one-fourth  as  much  tincture  of  cayenne. 
In  the  "Old"  Doctor's  day  in  India  chloroform  was  not  as  much  in  use  as 
snice  then,  and  the  cayenne  htvi,  of  late  years,  also  been  found  a  very  valuable 
aid  in  curing  internal  pains,  as  well  as  the  free  discharges  from  the  bowels.  It 
is  one  of  our  best  and  purest  stimulants.  And  with  these  additions  it  would  , 
bo  a  valuable  embrocation,  or  liniment,  to  use  externally  on  the  stomach  and 
bowels  in  these  painful  diseasijs. 

2.  Pain  Killer,  Truly  Magical,  for  All  Purpose  and  Places  ot 
Pain. — Morpliine,  lOgrs. ;  chloral  hydrate  and  camphor  gum,  each,  ^  oz.; 
chloroform,  1  oz. ;  nitrite  of  amyl,  3  drs. ;  oils  of  cloves  and  cinnamon,  each, 
}<i  oz. ;  alcohol  (best),  to  fill  a  4  oz.  l)ottlo.  DiuiiCTioNs  —  Dissolve  the 
morphine  in  a  little  of  the  alcohol;  nib  the  chloral  hydrate  and  the  cam- 
phor gum  together,  which  forms  a  liquid,  and  add  the  dissolved  morphine  and 
thv  others,  the  nitrite  of  amyl  to  be  the  last,  as  it  is  very  evai)orativc;  then 
add  3  or  4  drops  of  strong  sulphuric  acid,  which  keeps  the  morpliine  in  solu- 
tion. Dose — It  may  be  taken  on  sugar  in  doses  of  5  to  20  drops,  and  repeated 
in  30  minutes  to  an  hour,  according  to  the  severity  of  any  internal  pain.  For 
headache  inhale  from  the  bottle,  from  nostril  to  nostril,  and  apply  also  over  the 
pain. 

Remarks. — This  will  stop  any  kind  of  pain  almost  immediately,  and  does 
seem,  at  least,  to  be  magical  by  its  quick  action  upon  the  nerves,  relieving 
pain  at  once.  I  have  applied  it  upon  the  eyeball  (not  in  the  eye,  hut  with  the 
eye  closed)  holding  the  finger  wet  with  it  for  a  minute  or  two,  which  causes  a 
counter,  or  external,  irritation,  and  would  soon  cause  a  blister,  which  proves 
its  value  as  well  as  its  strength  and  adaptation  to  the  relief  of  pain  in  all  situa- 
tions. I  cannot  speak  of  it  too  highly,  for  slight  pains  or  neuralgia  of  the 
eye.  I  shall  use  it  upon  painful  teeth,  neuralgic,  and,  in  fact,  in  all  pains  any- 
where, internally  and  externally.  It  will  be  hard,  very  hard,  to  excel.  The 
only  objection  against  it,  is  its  cost  (about  25  cents  an  ounce),  when  made  in 
small  quantities.  It  would  still  be  valuable  as  a  liniment  if  an  equal  amount 
of  alcohol  was  added,  which  would  make  it  cheaper,  but  to  retain  its  magical 
power  it  must  be  kept  full  strength, 

3.  Pain  Killer,  or  Rubefacient,  in  Place  of  Mustard  Plaster, 
Immediate  in  its  Action. — When  there  is  internal  pain,  as  In  pleurisy, 
inflammation  of  the  lungs,  etc. ,  wherein  it  would  be  thought  advisable  to  put 
on  a  mustard  plaster,  for  quick  relief  take  the  following:  Chloroform,  spirits 
of  calnphor  and  sweet  oil,  equal  parts,  say  1  oz.  each.  Mix.  Diuections — 
Fold  a  piece  of  muslin  3  or  4  thicknesses,  shake  the  bottle  and  wet  the  cloth 
thoroughly  with  the  mixture  anil  apply,  covering  ,.ith  a  folded  towel  to  pre 


\ 


\m 


180 


DR.  CHASE'S  RE0IPE8. 


vent  evaporatfon.  Dr.  T.  B.  King,  of  this  city  (Toledo),  claims  It  will  remove 
ordinary  or  rheumatic  pain  in  one  minute,  and  tliat  it  will  blister  in  three  min- 
utes. So  be  careful  when  you  do  not  desire  to  blister.  If  the  pain  moves  to 
any  other  part,  follow  it  up  in  the  same  manner. 

BLEEDINO— A  Styptic  Which  Will  Stop  Bleeding  of  the 
Largest  Vessels. — Brandy,  or  common  whisky,  2  ozs. ;  castile  soap,  3  drs. ; 
carbonate  of  potash,  1  dr.  DraECTioNf^  "irape  the  soap  fine  and  dissolve  it 
In  the  spirits;  then  add  the  potash;  mi'  't  I  ...  d  keep  corked.  Warm  it  and  wet 
pledgets  of  lint  in  it  and  apply  to  tii,.  t  o  tnd.  It  immediately  congeals  the 
blood  and  coagulates  it  some  distance  witl-'n  the  vessel.  It  may  need  repeatinjf 
for  deep  wounds  and  when  limbs  are  cu\. 

Remarks. — "^  am  sorry  I  cannot  give  the  name  of  the  \rriter,  or  the  papel 
In  which  this  was  ;  ablished,  having  had  it  in  my  scrap-book  for  some  time; 
but  I  am  satisfied  that  it  is  reliable. 

ST.  VITUS'  DANCE,  or  Shaking  Palsy,  Cure  for.-  Tincture  of 
black  cohosh,  6  ozs. ;  1  romide  of  potassium,  1%  ozs. ;  mix.  Dose — For  an  adult, 
1  tea-spoonful  3  time.,  daily,  an  hour  after  meals. 

Remarks. — W.  W.  Stimson,  M.  D.,  of  Connersville,  Miss.,  reports  in  the 
Medical  Brief,  the  cure  of  a  young  lady  of  15  years,  who  had  had  this  annoying 
trouble  so  bad  that  she  would  not  go  into  company  for  over  a  year,  her  speech 
even  being  affected.  Two  weeks  cured  this  case.  But  in  older  persons  and  of 
longer  standing  it  may  require  months.  There  is  no  danger  in  its  use;  but  after 
taking  the  above  amount  I  would  wait  a  week  before  beginning  on  a  i;ew  pre- 
scription of  same  amount.  Look  after  general  health  in  all  cases.  Younger 
persons  will  take  less  according  to  age. 

1.  FELON— Bemedy  for. — A  small  piece  of  calf's  rennet  soaked  in 
milk  and  tied  around  the  finger,  renewing  occasionally,  will  cure  any  case  of 
felon. 

RerrMrks.—l  do  not  know  who  tried  this,  to  make  the  assertion,  nor  have  I 
had  a  chance  lo  test  it;  yet  I  have  no  doubt  of  its  value.  But  as  the  rennet 
piay  not  always  be  at  hand,  I  will  give  the  following,  the  ingredients  of  which 
qiay  always  be  obtained: 

2.  Felon  Salve— Successful  Treatment. — A  salve  made  of  soap  and 
spirits  of  turpentine,  a  very  small  proportion  of  the  latter,  just  enough  to 
moisten  the  soap,  which  has  been  shaved  from  a  bar.  "  I  have  known  it,"  sayj 
"H.  S.  P.,"  of  Byron,  Wis.,  to  6ne  of  the  papers,  "to  cure  the  worst  felons, 
and  I  never  knew  it  to  fall  when  applied."  To  which  the  editor  added:  "  Thff 
above  is  a  well-known  remedy  in  the  editor's  family,  and  has  always  been  con 
sidered  infallible,  if  applied  in  the  earlier  stages." 

3.  Felon— Warranted  Cure  for.— F.  F.  Lewis,  of  Whitewater,  Wis  , 
eays:  "  Wind  a  cloth  loosely  about  the  finger,  leaving  the  end  free.  Pour  in 
common  gunpowder  till  the  afflicted  part  is  entirely  covered;  then  keep  the 
whole  constantly  wet  with  strong  spirits  of  camphor.  Wan'anted  to  remove 
all  pain  in  two  hours.  Have  seen  it  tried  many  times,  and  never  without  abso* 
lute  cure  and  without  pain  or  injury  to  the  hand." 


TREATMENT  OF  DISEASES. 


181 


1.  HYDBOFHOBIA;  or,  Mad  Dog  Bites— Hot  Vapor  Batha 
tfbr. — The  following  item  comes  from  G.  F.  J.  Colburn,  of  Washington,  D,  C, 
■who  says :  ' '  For  God's  sake,  give  the  remedy  a  trial,  should  a  case  present  itself. " 
The  report  was  first  published  in  the  Salut  Public,  of  Lyons,  France,  as  follows: 

"  Dr.  Bulfson  claims  to  have  discovered  a  remedy  for  this  terrible  disease. 
In  attending  a  female  patient  in  the  la.st  stages  of  canine  madness,  the  doctor 
imprudently  wiped  his  hand  with  a  handkerchief  impregnated  with  her  saliva. 
There  happened  to  be  a  slight  abrasion  on  the  index  finger  of  the  left  hand;  but, 
confident  of  his  own  curative  system,  the  doctor  merely  washed  the  parts  with 
water.     He  was  fully  aware  of  the  imprudence  he  had  committed,  and  says: 
'  Believing  that  the  malady  would  not  declare  itself  until  the  fortieth  day,  and 
having  various  patients  to  visit,  I  put  off  from  day  to  day  the  application  of  my 
remedy — that  is  to  say,  vapor  baths.     The  ninth  day,  being  in  my  cabinet,  I 
felt  all  at  once  a  pain  in  my  eyes.     My  body  felt  so  light  that  I  felt  as  if  I  could 
^ump  a  prodigious  height,  or,  if  thrown  out  of  a  window,  I  could  sustain  myself 
in  the  air.     My  hair  was  so  sensitive  that  I  appeared  to  be  able  to  count  it  sep- 
arately without  looking  at  it.    Saliva  kept  constantly  forming  in  my  mouth. 
Any  movement  in  the  air  caused  great  pain  to  me  and  I  was  obliged  to  avoid 
the  sight  of  brilliant  objects.     I  had  a  continued  desire  to  run  and  bite — not 
human  beings,  but  animals,  and  all  that  was  near  me.     I  drank  with  difficulty, 
and  I  remarked  that  the  sight  of  water  distressed  me  more  than  the  pain  in  my 
throat.    I  believe  that  by  shutting  the  eyes,  any  one  suffering  from  hydro^ 
phobia  can  always  drink.    The  fits  come  on  every  five  minutes,  and  I  then  felt 
the  pain  start  from  the  ind.-x  finger  and  run  up  the  nerves  to  the  shoulder.     In 
this  state,  thinking  that  my  course  was  preservative,  not  curative,  I  took  a  vapor 
bath,  not  with  the  intention  of  cure,  but  of  suffocating  myself.     When  the 
bath  was  at  53  centigrade  (93  3-5  Fahrenheit),  all  the  symptoms  disappeared  as 
if  by  magic,  and  since  then  I  have  never  felt  anything  more  of  thcLi.     I  have 
attended  more  than  80  persons  bitten  by  mad  animals,  and  I  have  not  lost  a 
single  one.     When  a  person  is  bitten  by  a  mad  dog  he  must  for  7  successive 
■days  take  a  vapor  bath,  d  la  Busse,  of  57  to  63  degrees.    This  is  the  preventive 
remedy.    A  vapor  bath  may  be  quickly  made  by  putting  2  or  three  red-hot 
bricks  in  a  bucket  for  15  or  20  minutes.    The  person  to  be  covered  with  a 
blanket.    When  the  disease  is  declared,  it  only  requires  one  vapor  bath,  rapidly 
increasing  to  37  centigrade,  then  slowly  to  53,  and  the  patient  must  strictly  con- 
fine himself  to  his  chamber  until  the  cure  is  complete." 

2.  Hydrophobia,  Portuguese  Physician's  Cure.— A  Portuguese 
physician  claims  to  have  cured  several  cases  of  hydrophobia  by  simply  rubbing 
garlic  into  the  wound,  and  giving  the  patient  a  decoction  of  garlic  to  drink  for 
several  days.  This  is  the  old  Greek  treatment,  which,  it  is  claimed,  was  prac- 
ticed by  them  with  success. — Medical  Brief. 

1.  SUN-STBOKE  AND  APOPLEXY,  How  to  Cure.— Sun- 
stroke and  apoplexy,  can  be  cui\.d  almost  surel  if  taken  in  any  kind  of  time. 
Dr.  E.  B.  Babbitt  says: 

I.  "  Rub  powerfully  on  the  back  of  the  head  and  neck,  i  aking  horizontal 
and  downward  movements.  This  draws  the  blood  away  from  the  front  of  the 
brain  and  vitalizes  the  involuntary  nerves. 

II.  "  While  rubbing  call  for  cold  water  immediately,  which  apply  to  the 
face  and  to  the  hair  on  the  top  and  the  side  of  the  hciid. 

III.  "  Call  for  a  bucket  of  water  as  hot  as  can  be  borne,  and  pour  it  by  dip- 
perfuls  on  the  back  of  the  head  and  neck  for  several  minutes.  The  effect  will 
be  wonderful,  for  vitalizing  the  medulla  oblongata  (that  part  of  the  spinal  column 


'W'h 


182 


JDB.  CHASE'S  RECIPES. 


within  tne  Head);  It  vitalizes  tlie  whole  body,  and  the  patient  will  generally- 
start  up  into  full  conscious  life  in  a  very  short  time. 

"  Last  summer  I  was  called  in  to  see  a  man  on  Fourth  avenue.  I  found 
him  in  a  state  of  coma,  and  his  wife  greatly  alarmed,  supposing  him  to  be 
dead.  He  had  lain  .thus  for  about  3  hours.  I  had  him  brought  out  where 
lie  could  get  the  air,  jerked  off  his  clothes,  nibbed  his  back,  head  and  neck 
powerfully,  slapped  his  back,  leg's  and  feet  briskly,  and  called  for  iced  water, 
which  I  applied  to  his.  front  and  upper  head.  I  then  had  a  bucket  of  hot  water 
brought,  which  I  poured  on  his  back,  head  and  neck.  Before  doing  this  I  had 
noticed  some  signs  of  life  while  applying  the  cold  water  in  front,  but  after 
applying  the  hot  water  on  the  back  of  the  head  and  neck  a  few  minutes,  ho 
started  up,  vomited,  and  exclaimed  "All  right!"  I  occupied  about  30  minutes  in 
thus  resuscitating  him.  He  rose  up,  put  on  his  clothes  with  a  little  help,  and  did 
not  lose  an  hour  more  from  his  business.  Persons  of  large  and  active  brains  and 
weak  bodies  are  more  liable  to  sun-stroke  and  should  wear  light-colored,  cool 
hats  in  summer,  wet  the  hair  occasionally,  and  if  they  feel  a  brain  pressure- 
coming  on,  should  rub  briskly  on  the  back  of  the  neck  and  put  cold  w^tcr  on 
the  top  and  front  of  the  head.  These  remarks,  if  heeded,  will  prevent  great 
danger  and  great  suffering.     I  have  never  known  this  method  to  fail." 

Remarks. — Heretofore  it  has  been  customary  to  use  only  cold  water  upon 
the  head  in  sun-stroke  or  apoplexy,  but  it  seems  by  the  above  treatment  of  Dr. 
Babbitt,  with  the  hot  water  upon  the  back  of  the  head  and  neck,  that  conscious- 
ness is  restored  much  more  quickly,  as  well  as  more  certainly,  for  without  it,  on 
the  old  plan  of  the  cold  water  only,  many  have  never  been  r(>stored  at  all;  hence 
the  hot  v/ater  should  be  provided  as  quickly  as  possible,  find  applied  freely  with 
a  dipper,  while  the  cold  water,  by  wet  cloths,  may  be  kept  on  the  front  and  top 
of  the  head.  Small  things,  when  you  get  the  right  thing,  are  often  "wonder- 
ful," as  the  doctor  puts  it  above.  The  colder  the  water  on  the  front  and  top  of 
the  head,  the  better,  and  the  hotter  it  can  be  borne  on  the  back  of  the  head  and 
neck,  the  better,  also.  It  would  seem  to  me  preferable,  to  dip  cloths  into  the 
hot  water  and  apply  as  hot  as  they  can  be  borne,  re-wetting  often,  than  to  pour 
it.  For  those  who  have  a  tendency  to  head  troubles  let  them  dampen  a 
flat  piece  of  sponge  and  put  it  in  the  liat  before  going  out  into  a  very  hot  sun. 
It  may  be  well  to  know  that  what  is  good  for  sun-stroke  is  also  good  for  apoplexy. 

When  one  is  stricken  down  in  the  sun,  he  should  be  placed  in  the  shade  as 
quick  as  possible,  and  cold  water  applied  to  his  face,  and  the  limbs  kept  warm 
by  Tabbing,  etc. ,  until  he  can  be  removed  to  the  house,  where  the  above  plan 
can  be  carried  out  fully. 

1.    MOLES,  FRECKLES,  PIMPLES,  ETC.  — To  Remove.— 

W.  H.  Riddle,  of  Crystal  Lake,  Cal.,  says  to  "Mary,"  of  Zenia,  Ind.,  through 
the  Blade  Household : 

"  Do  not  use  nitric  acid  on  your  face.  I  would  advise  you  to  use  the  acid 
nitrate  of  mercury,  in  removing  moles  from  the  face.  The  acid  should  be 
applied  with  a  splinter  of  wood,  and  gently  rubbed  in  the  part  (with  the  splinter) 
for  several  seconds,  according  to  the  thickness  of  the  growth.  Great  care 
should  be  taken  to  prevent  the  acid  from  reaching  the  ourrounding  skin.  There 
is  absolutely  no  pain  attending  the  application,  and  the  growth  gradually  sliriy- 


TREATMENT  OF  DISEASES. 


188 


els  away,  and  the  slough  falls  oiT  in  ahout  a  week.  I  know  a  lady  who  had  i 
very  large  nfole  removed  in  this  way  from  the  chin,  leaving  scarcely  any  de 
pression  in  the  skin.  It  is  now  some  live  years  since  the  operation  was  per 
formed,  witli  no  return  of  the  growth." 

Itemavks. — It  will  be  safe  to  use  it  for  this  purpose.  Have  it  labeled,  and 
keep  it  out  of  the  way  of  children. 

After  writing  the  above,  having  a  mole  on  one  of  my  wrists,  I  tried  it,  and 
Temoved  it  successfully.  At  the  first  application  it  only  took  off  about  half  the 
thickness  of  the  mole;  I  then  applied  it  again,  using  the  end  of  a  match-splint; 
I  pat  on  so  much  and  rubbed  it  in  so  thoroughly  that  it  killed  the  mole  entirel}% 
making  a  deep  sore,  although  no  larger  than  the  mdle;  but  putting  on  a  lini- 
ment, followed  with  a  little  vaseline,  5, or  6  times  daily,  removed  all  soreness 
and  liealed  it  up  in  a  few  days,  leaving  the  skin  perfectly  smooth  and  soft.  I 
have  since  cured  3  or  4  others  with  the  same,  2  of  which  were  cancerous  (open 
sore),  and  consequently,  know  the  value  of  the  acid  nitrate  of  mercury  for  such 
cases. 

2.  Pimples  or  Skin  Diseases,  Valuable  Remedy  for. —  Glyc- 
erine (English  or  Price's),  100  grs. ;  corrosive  sublimate,  5  grs.  *DmECTiONS — 
Rub  the  corrosive  sublimate  in  a  little  of  the  glycerine;  then  mix  all,  and  apply 
morning  and  evening. 

Remarks. — M.  Pien'e  Vigier,  a  French  professor,  finds,  from  experiments 
upon  himself  and  upon  his  pupils,  that  substances  incorporated  with  glycerine 
-are  not  absorbed  by  the  skin,  tlierefore  he  advises  this  as  a  substitute  for  blue 
ointment,  which  stains  the  linen  and  is  absorbed,  while  with  a  glycerine  pre- 
pared as  above,  in  spite  of  the  causticity  of  the  bichloride  (corrosive  sublimate 
is  the  bicliloride  of  mercury),  the  skin  is  not  irritated  by  this  mixture,  and  after 
-extensive  applications  to  the  skin,  no  mercury  is  found  in  the  urine. 

The  fact  that  by  this  form  of  mixing  tlie  corrosive  sublimate  prevents  its 
absorption  into  the  system,  it  should  be  so  prepared ;  as  it  thus  cures  these  and 
otlier  skin  diseases,  it  becomes  valuable  for  tliese  purposes.  It  will  also  cure 
itch,  as  well  as  pimples,  blotches,  black-heads  (worms  in  the  skin  of  the  face). 
See  "Pimples,  Tetter,  etc.,"  where  corrosive  sublimate  is  also  used,  .     ' 

3.  Freckles,  Remedy  for.  — The  following  remedy  is  said  to  have 
been  found  elllcacious  in  Europe:  Finely  powdered  sulpho-phenate  of  zinc  (one 
of  the  newer  remedies),  1  part;  oil  of  lemon,  1  part;  pure  alcohol,  5  parts; 
collodion,  45  parts;  drops,  grs.  or  drs. — as  you  please  —  may  be  used.  Direc- 
tions— Mix  well,  then  apply  to  the  freckles,  twice  daily,  until  the  change  is 
vflffected. 

4.  To  Remove  Freckles.— Rub  them  twice,  daily,  with  a  piece  of 
saltpeter,  moistened  by  touching  it  in  water. 

5.  Sunburn,  to  Remove.— Water,  1  pt.;  pulverized  borax,  1  oz. 
Directions — Put  in  a  bottle  and  shake  before  using.  Wet  the  parts,  black- 
ened by  exposure  to  the  sun,  twice  daily. 

6.  Pimple,  Tetter  or  Bad  Skin  Diseases,  Remedy.— Put  corro- 
sive sublimate,  30  grs.,  into  a  4  oz.  vial,  with  %  oz.  of  oil  of  sassafras  (these  to 
be  rubbed  together),  and  fill  the  bottle  with  alcohol. 


m 


184 


DR.  CHASE'S  RECIPES. 


Remarks.— \J-pon  pfmples  of  an  ulcerative  character,  or  on  eruptions,  like>. 
tetter  or  salt-rheum,  apply  this  corrosive  mixture,  once  a  day  only,  until  some- 
inflammation  manifests  itself,  then  discontinue,  and  apply  simple  glycerine, 
vaseline  or  some  mild  ointment,  until  healed.  If  in  any  case  the  pimples  or 
eruptions  show  again,  do  the  same  for  2  or  3  times,  which  will  generally  cure- 
them,  especially  if  a  proper  imthartic  is  first  given,  then  an  alterative  course  of 
medicine  is  given.  But  should  the  above  fail  in  any  case,  double  the  amount 
of  corrosive  sublimate  and  try  it  again.  It  has  been  used  as  strong  as  here 
recommended;  but  if  of  less  strength  will  do,  so  much  the  better.  Of  course 
it  will  be  understood  that  this  is  a  poison,  and  children  should  not  have  access, 
to  it;  although  it  is  safe  and  valuable  to  use  as  above  directed. 

7.  Tetter,  Simple  Cure  for.— It  is  claimed  also  that  to  wet  gun- 
powder and  smear  on  the  tetter  twice  a  day,  for  2  or  3  days,  will  effect  a  per- 
manent cure.  It  would  undoubtedly  be  rather  severe.  I  should  rub  it  up  in- 
water,  or  spirits  of  camphor,  to  use  it,  and  make  the  strength  bearable,  as  it  is- 
no  use  to  kill  it  dead  the  first  pop,  but  use  it  milder,  and  longer,  will  do  as  well. 
If  the  gun-pot\'der  was  rubbed  fine,  then  rubbed  into  an  ointment  with  lard,  or 
vaseline,  I  think  it  would  do  just  as  well.  A  tea-spoonful  of  the  powder  to  1 
oz.  will  be  strong  enough.  But  do  not  forget  a  laxative  treatment  with  sulphur 
and  cream  of  tartar,  salts  or  magnesia,  as  may  be  preferred. 

8.  Pace  Worms,  to  Eemove.  —  To  remove  worms  in  the  face, 
place  over  the  black  spot  the  hollow  end  of  a  watch-key,  and  press  firmly. 
This  forces  the  foreign  substance  out,  so  that  it  may  be  brushed  off,  and  is  aa 
cure.    A  lady  writer  gives  us  the  following,  also: 

9.  Face  Worms,  Pimples,  etc.— Wash  your  face  night  and  morn- 
ing in  strong  cologne  water  and  rub  dry  with  a  coarse  towel.     Also  take  &i 
thimbleful  of  sulphur  in  a  glass  of  milk  3  or  3  times  a  week,  before  breakfast. 
Continue  the  practice  a  couple  of  weeks. 

Remarks. — It  is  a  well  known  fact  that  sulphur  Is  a  valuable  thing  to  take 
internally,  from  its  alterative  effect  in  all  diseases  of  the  skin;  and  one  of  the 
handiest  ways  to  take  it,  is  to  mix  it  up  quite  thick,  with  a  little  syrup,  or 
molasses;  and  when  thus  mixed,  in  place  of  stopping  to  measure  out  the  lady's- 
thimbleful,  as  above,  take  what  you  csn  in  a  tea-spoon,  three  morn- 
ings, and  skip  three,  till  nine  doses  are  taken.  Some  prefer  to  make  it 
half-and-half,  with  cream  of  tartar,  and  to  take  it  in  the  same  way;  but  the 
cream  of  tartar  is  not  as  necessary  in  skin  difliculties,  as  it  is  in  more  general 
inflammations,  such  as  boils,  swellings,  etc. 

10.  Pimples,  Bad  and  of  Long  Standing.— Prof.  Scudder,  of 
Cincinnati,  Ohio,  reports  through  the  Eclectic  Medical  Journal,  the 
case  of  a  girl  who  had  been  troubled  for  years  with  pimples,  which 
left  large  scars,  cured  in  10  days,  by  the  simple  use  of  bi-carbonate  of  soda, 
(common  buvi'ii,"  soda).  He  claimed,  because  of  a  broad,  pallid  or  pale  tongue, 
the  soua  was  needed  to  neutralize  an  acid  condition  of  the  system.  The  cure 
proved  him  correct.  Dose— For  a  girl  of  l.T  years,  the  age  of  the  one  cured,. 
^  tea-spoonful  in  a  little  water,  2  or  3  table-spoonfuls  only,  after  each  meal. 


TREATMENT  OF  DISEASES. 


185 


\) 


Remarks. — It  will  prove  valuable  in  many  cases,  and  in  all  cases  with  acidity 
of  the  stomach,  "belching"  wind,  or  passing  large  amou  '  -*  gas  per  rectum. 
In  these  cases,  "belching"  of  the  wind,  or  gas  distending  the  stomach  and 
bowels,  mix  ivory  black  (which  is  an  animal  charcoal),  with  equal  parts 
of  sugar  and  half  a  tea-spoon  al  of  the  mixture,  taken  before  meals,  by  plac- 
ing on  the  tongue  dry,  then  taking  a  sip  of  water  to  swallow  it.  These  two 
will  soon  correct  this  condition  which  arises  from  dyspepsia. 

1.  PILLS,  Compound  Cathartic  and  Liver.  —  Comp.  ext.  of 
colocynth,  ext.  of  jalap  and  calomel,  each,  100  grs. ;  gamboge  and  ext.  of 
hyoscyamus,  each,  25  grs. ;  castile  soap  in  powder  (in  fact,  all  in  powder  except 
the  extract  of  hyoscyamus,  which  is  gummy).  Mix  and  make  into  100  pills. 
Dose — As  an  active  cathartic,  2  or  3  pills,  to  act  on  the  liver  1  pIM  at  bedtime 
each  night  until  the  action  is  sufficient. 

Remarks. — I  have  prescribed  them  and  found  them  to  have  the  desired 
effect  with  those  persons  who  prefer  calomel  to  podophyllin.  But  if  there  are 
those  who  think  they  would  like  this  pill  best  if  it  was  not  for  the  calomel, 
they  can  leave  it  out,  or  put  in  only  25  grs.  of  it,  so  as  to  have  one-fourth  of  a 
grain  only  in  each  pill.  Either  way  it  will  be  found  efficient  and  satisfactory. 
I  prefer  it  with  only  J^  gr.  of  calomel  to  each  pill.  The  old  plan  of  giving 
large  doses  of  calomel,  I  feel  thankful,  is  among  the  things  of  the  past. 

2.  Butternut  Pills. — A  very  valuable  cathartic  is  made  by  taking  the 
inner  bark  of  the  butternut  tree  and  roots  (not  old  trees),  strip  it  into  strips  and 
put  in  a  clean  boiler,  with  plenty  of  water,  and  keep  moderately  hot  for  48 
hours,  then  boil  for  a  few  hours  longer,  after  which  pour  out  and  strain;  then 
boil  down  to  a  consistency  of  thick  molasses,  adding  at  this  point  as  much 
molasses  as  there  is  of  the  extract,  and  continue  to  boil  down  rarefuUy  until 
quite  thick;  then  preserve  in  covered  jars.  Dose — A  piece  thd  size  of  a  small 
hickory  nut,  or  less,  as  may  be  found  to  be  necessary  to  produce  proper  cathar- 
tic action.  During  the  Revolution  there  was  but  little  other  physic  used.  This, 
however,  was  very  satisfactory;  and  still  in  places  where  the  tree  abounds,  it  may 
be  adopted  with  a  like  satisfaction.  In  case  hat  it  gripes  or  gives  pain  in  its 
action,  a  little  powdered  ginger,  or  capsicum  may  be  incorporated  with  the 
gummy  mixture  to  overcome  this  tenesmus,  as  doctors  call  it.  One-fourth  aa 
much  bulk  of  the  ginger  or  one-eighth  of  capsicum  will  be  sufficient. 

3.  Liver  Regulator,  or  Liver  Complaint,  Dyspepsia,  etc., 
Liquid  Bemedy  for. —Fluid  exts.  of  dandelion,  blue  flag-root  and  rhubarb, 
each,  1  oz. ;  fl.  ext.  leptandra  (Culver's  physic)  and  simple  TSyrup,  each,  2  ozs. 
Mix.    Dose — One-half  tea-spoonful  every  6  hours. 

4.  Liver  Syrup,  or  Liver  Regulator,  in  Place  of  Pills  for  an 
Inactive  Liver,  Constipation,  etc.— The  fl.  exts.  of  wahoo,  butternut 
and  cascai'a  sagrada,  each  %  oz- ;  A-  exts.  of  fringe  tree  and  white  ash,  each,  J^ 
oz. ;  fl.  exts.  of  berberis  aquaf  olium,  prickly  ash  and  bitter  root  (Culver's  physic), 
each,  1  dr.  ]\Iix  and  add  simple  syrup  to  fill  a  4  oz.  bottle;  shake  when  used. 
Dose — Take  yi,  tea-spoonful  at  bedtime  only,  and  if  it  does  not  start  the  action 
of  the  liver  in  3  or  4  days  at  most  increase  the  dose  to  %,  or  even  1  tea-spoon- 


186 


DR.  CHASE'S  liECIPES. 


ful;  then  drop  back  to  tlie  }4,  or  it  may  be  to  15  or  20  drops,  to  keep  a  little 
action  on  the  liver  until  it  will  continue  its  secretion  of  bile,  producing  natural 
colored  stools. 

Remarks. — As  there  are  persons  who  cannot  take  pills,  and  others  also  who 
prefer  laxative  medicines  in  liquid  form,  as  well  as  many  whose  livers  need  a 
mild  medicine  so  it  can  be  continued  for  some  time  to  overcome  the  inactivity 
of  the  liver,  etc.,  such  persons  will  And  this  recipe  to  "  till  the  bill "  in  all  thcs^e 
cases.  Hence,  this  will  be  found  a  very  valuable  substitute  for  pills.  A  little 
oil  of  wintergreen  may  be  put  in  as  a  flavor  and  to  hide  the  bitter  tast  if 
desired. 

5.  Liquid  Physic  for  Constipated  and  Weakly  Women  and 
Children. — Fl.  cxt.  of  butternut,  2ozs. ;  tinct.  of  aloes,  5  drs. ;  comp.  tinct. 
of  cardamon,  1  oz. ;  simple  syrup,  4  oz.  Mix.  Dose— According  to  age  of 
children,  from  1  to  3  tea-spoonfuls  in  the  morning  is  the  best  time  to  give  to 
children,  and  repeat  next  morning,  if  no  opeiation  before.  For  weak  consti- 
pated women,  the  physician  whom  I  first  knew  to  use  this  preparation  was  in 
the  habit  of  triturating  calomel,  10  grs.,  with  100  grs.  of  the  sugar  of  milk, 
and  dividing  into  10  powders;  then  giving  1  powder  at  10  in  the  evening,  and 
at  3  in  the  morning,  followed  by  1  or  3  tea-spoonfuls  of  this  liquid  phj-sic,  which 
carries  off  all  otherwise  ill  effects  of  the  calomel,  arouses  the  action  of  the 
liver  and  overcomes  the  tendency  to  constipation.  Those  in  favor  of  using 
calomel  will  undoubtedly  be  satisfied  to  use  it  in  this  manner;  the  trilunition, 
or  thoroughly  rubbing  the  calomel,  or  any  other  medicine,  with  sugar  of  milk, 
divides  it  into  more  minute  particles  and  then  it  takes  less  to  have  the  desired 
effect.  Of  course,  this  liquid  physic  can  be  taken  without  the  calomel  by 
doubling  the  dose.  See  the  remarks  closing  the  subject  of  "Jaundice,"  for  the 
author's  experience  and  opinion  of  calomel  in  small  doses.  Since  writing  this 
I  have  given  the  twentieth  of  a  grain  calomel  pill  with  entire  satisfaction, 
arousing  the  action  of  the  liver. 

6.  Pills  for  Constipation— Very  Successful.— Pulverized  aloes,  40 
grs.;  solid  ext.  of  nux  vomica,  20  grs.;  solid  ext.  belladonna,  15  grs.  Mix 
thoroughly  and  divide  into  50  pills.  Dose — One  pill  only;  never  more  than  1 
pill  for  a  dose,  at  bedtime  every  night  until  cured  or  all  taken. — Dr.  T,  B.  King. 

Remarks. — The  doctor  says  this  is  the  best  thing  he  knows,  and  pretty  sure  to 
cure  the  difflcu^y.  I  have  used  it  with  success  ii^  one  case  of  long  standing  con- 
stipation. It  was  a  lady  who  was  pretty  well  run  down  in  strength,  but  with  this 
pill  at  night,  and*^  2  gr.  pill  of  quinine  3  times  dailj'',  for  a  month,  she  has 
enjoyed  an  excellent  condition  of  health  now  for  several  months.  If  they  fail 
to  touch  the  spot,  }^  gr.  of  podophyllin,  cr  calomel,  as  one  prefers,  may  ))e 
added  to  each  pill;  neither  will  be  required  unless  it  may  be  for  an  occasional 
case  of  constipation  which  has  withstood  all  other  remedies. 

GOUT- Cured  by  Garlic— The  London  Trtdh  makes  the  following 
remarks  upon  the  garlic  as  a  specific  (sure  cure)  for  gout.  It  is  amusing,  and 
is,  no  doubt,  valuable:  "Many  people  would  be  overjoyed  to  pay  large  sums 
for  a  specific  for  gout.     I  will  give  them  for  nothing  a  sure  but  simple  cure.   A 


It". 


TREATMENT  OF  DISEASES. 


137 


friend  of  mine  had  chalkstoncs  on  his  fingers  so  bad  that  he  might  have  marlied 
half  the  trees  in  Windsor  Park  with  them.  After  considling  almost  all  the 
(specialists  in  Europe  he  was  advised  by  an  old  woman  (some  old  women  know 
more  than  half  of  us  doctors)  to  try  a  clove  of  garlic  (a  clove  of  garlic  means 
one  small  bulb  from  a  cluster)  night  and  morning.  He  did  so,  and  the  chalk- 
stones  totally  disappeared.  No  doubt  such  a  cure  involves  the  social  duty  of 
.  retiring  to  the  summit  of  an  exceedingly  high  mountain,  or  going  to  sea,  alone, 
in  a  yacht;  but  it  is  worth  even  the  penalty  of  absolute  seclusion  to  get  rid  of 
clialkstones."    (See  next  recipe.) 

1.  PURIFYING  THE  BLOOD-Safest  Way  by  the  Use  oi 
Onions. — Sherley  Dare,  in  answering  correspondents  through  the  Blade  House- 
h'i'd,  says  to  "A.  E.  W.,"  of  Waterloo:  "The  safest  and  quickest  prescription 
for  clearing  the  blood  is  to  eat  a  raw  onion,  finely  minced,  at  breakfast;  the  whole 
of  a  common  sized  onion  is  enough,  and  a  dose  of  charcoal  or  ground  coffee, 
and  brushing  the  teeth,  will  deodorize  the  breath.  The  onion  can  be  taken 
with  salt  and  vinegar  as  a  salad.     Consixmptives  find  this  of  benefit." 

Remarks. — I  have  much  more  faith  in  the  onion  as  an  alterative,  than  I 
have  in  the  idea  that  the  charcoal  or  powdered  coffee,  even  with  the  brushing  of 
the  teeth,  will  remove  the  odor  of  onions  from  the  breath ;  but  what  of  that? 
let  the  "bref"  smell  of  garlic;  if  onions  will  do  what  they  are  here  credited 
with,  they  are  certainly  more  valuable  than  is  generally  set  down  to  their  credit; 
but  I  remember  of  once  being  told  by  a  gentleman  that  a  moderate  sized  onion 
minced  and  eaten  at  each  meal,  with  the  salt  and  vinegar,  as  above  mentioned, 
would  cure  dyspepsia.  I  have  no  doubt  of  their  utility,  both  as  an  alterative 
upon  the  blood  and  as  a  tonic  to  the  stomach ;  not  one  is  eaten  when  ten  ought 
to  be. 

2.  Roasted  Onions— As  a  Poultice  to  Boils,  Inflammation  of 
the  Bowels,  etc. — A  poultice  of  roasted  onions  applied  to  boils,  tumors, 
etc.,  hastens  suppuration,  and  are  often  applied  as  "drafts"  to  the  feet,  and  I 
have  heard,  from  the  old  women,  of  their  being  applied  in  excessive  fevers,  by 
mashing  or  pounding  onions  and  placing  them  under  the  arms  and  upon  the 
bowels  or  other  parts  swollen  from  extensive  inflammation  (to  be  changed 
often),  and  thej'  are  very  valuable  indeed. 

3.  Onions,  Their  Value  as  Pood.— Onions  contain  25  to  80^  {i,  e., 

25  to  30  parts  in  100)  of  solid  substance,  when  dried;  while  potatoes,  even,  do 
not  average  25^ ;  but  from  some  peculiarity  of  the  onion  its  nourishing  proper- 
ties more  than  double  those  of  the  potato,  and  in  some  cases  nearly  treble  it; 
lience  its  value  as  food  may  now  be  the  better  understood,  and  without  regard 
to  its  peculiar  flavor,  the  onion  should  be  much  more  eaten  than  it  is.  If  health 
is  desirable,  eat  onions. 

1.    STOMACH     BITTERS,     OR,     ALTERATIVE.  —  Culvers 

physic,  root,  and  w^ahoo,  bark  of  the  root,  each,  IJ^  ozs. ;  prickly  ash  bark  and 
poke  root,  each,  %  oz. ;  Peruvian  bark,  the  best  red  unground,  wild  cherry 
bark  and  anise  seed,  each,  1  oz. ;  blue-flag,  yellow-dock,  dandelion  and  pleurisy 
■jroots,  known  also  as  white  root  {asclepiaa  tuberosa),  with  our  home  yellow  parlUa 


188 


DB.  CHASE'S  RECIPES. 


and  Honduras  sarsaparilla  and  golden  seal  roots,  each,  1  oz. ;  water,  1  gal. , 
elcohol,  1  pt.,  or  good  whiskey  (if  there  is  good  (?)  whiskey),  1  qt.  Direc- 
tions—Have  all  the  roots  and  barks  ground  coarsely  if  you  buy  the  dry  articles, 
of  the  druggist,  and  if  you  use  the  green  ones,  gathered  yourself,  use  half  as  much 
more,  and  even  twice. as  much  will  do  no  harm;  bniise  them  with  a  mallet  or 
hammer,  and  steep  all  in  the  water  3  or  4  hours, covered;  then  strain  and  press 
out  all  the  virtue,  and  when  cool,  strain  again  to  get  rid  of  the  fine  sediment; 
add  the  alcohol,  or  whiskey,  and  if  it  lacks  any  of  1  gal.  make  it  up  with  wine- 
worked  cider,  or  whiskey.  Bottle  and  keep  in  a  cool  place.  Dobe — According 
to  the  size  and  robustness  of  the  .person,  take  from  1  to  2  table-spoonfuls  a 
short  time  before  each  meal.  If  costive,  or  considerable  dyspeptic  disturbances 
of  the  stomach,  see  remarks  and  further  directions  below. 

n.  Remarlca  and  Further  Directions  if  at  all  Costive. — In  such  cases  take 
a  quart  of  this  bitters  and  add  3^  dr.  of  the  alcoholic  ex.  of  mandrake,  dissolved 
nicely  in  th'-.  bitters  by  rubbing  in  a  cup  with  a  tea-spoon;  pour  off  into  the 
bottle  and  put  on  more,  as  it  is  slow  to  dissolve.  Dose — This  can  only  )e  taken 
in  doses  of  from  1  to  2  tea-spoon  fuls  3  times  daily,  more  or  less,  to  keep  the 
bowels  easy.  The  mandrake  is  very  gentle  in  its  cathartic  and  laxative  proper- 
ties, but  it  is  very  certain. 

in.  If  dyspeptic,  take  a  pint  bottle  and  pour  into  it  fl.  exs.  of  leptandra 
and  blue-flag,  each,  1  dr.;  and  fl.  ex.  of  balmony,  3^  oz.,  and  also  iodide  of 
potash,  25  grs.,  and  fill  the  bottle  with  the  No.  1  Bitters,  which  has  no  man- 
drake in  it.  Dose — Then  take  1  table- spoonful  for  a  dose,  just  before  meals 
and  at  bed-time;  and  if  the  urine  is  scanty  or  high-colored,  2  drs.  each  of  fl. 
exs.  of  buchu  and  uva  ursi  may  also  be  put  in.  Dose — The  same,  as  with  tlie^ 
above  bitters  as  a  base,  almost  any  condition  can  be  met. 

1.  DIABBHEA  COMPOUND.— Compound  spirits  of  lavender  and 
tinct.  of  rhubarb,  each,  1  oz. ;  laudanum,  3  drs. ;  oil  of  cinnamon,  10  drops;  mix. 
Dose — One  tea-spoonful  every  hour  or  two,  for  an  adult,  as  needed,  until, 
relieved;  then  2  or  3  times  a  day  only,  for  a  day  or  two. 

2.  Loose  Bowels,  Simple  Eemedy  for.— For  loose  bowels,  not 
of  long  standing  nor  very  severe,  the  following  powder  will  prove  effectual  and 
satisfactoiy.  I  have  used  it  many  times.  Powdered  opium  and  tannin,  each, 
5  grs.  Mix  thoroughly  and  divide  into  10  powders.  Dose — For  an  adult,  1 
powder  every  4  hours,  or  3,  or  even  every  2  hours,  if  needed  to  control  the  con- 
dition; children  of  8  to  12  years,  half  a  powder  only,  and  of  a  less  age — above 
2  years — one-fourth  only  of  a  powder. 

3.  For  Infantile  Diarrhea.— That  is,  for  children  at  the  breast  or 
less  than  2  years  old:  Powdered  rhubarb,  10  grs.:  calomel,  1  gr.;  morphine, 
%  gr.,  and  divide  into  10  powders,  1  powder  for  a  dose.  No  danger  of  saliva- 
ting a  child  at  the  breast. 

4.  Diarrhea  of  an  Exhaustive  Character,  Dr.  T.  B.  King's 
Bemedy  for. — Bhie  mass  and  pulverized  ipecac,  of  each  3  grs. ;  prepared 
chalk  and  pulverized  rhubarb,  each  10  grs.;  pulverized  opium,  3  to  10  grs. 
Mix  and  make  into  10  pills.     Dikections,  Dose,  etc.— For  adults,  bad  cases,. 


l( 


TREATMENT  OF  DISEASES. 


16» 


use  .he  10  grs.  of  the  opium  and  give  1  pill  every  3  hours;  for  children  andv 
slight  cases,  only  3  to  5  grs.  of  opium  should  be  used;  small  children,  only  half" 
a  pill  cut  up  and  dissolved  in  molasses  will  be  sufficient  for  a  dose,  to  be- 
repeated  in  3  or  4  hours,  as  needed. 

5.    Diarrhea,  Simple  Home  Itemedy  for.— The  journals  of  late-, 
have  said  considerable  about  the  use  of  pure  cider  vinegar  in  diarrhea.     It  was 
started,  so  far  as  I  know,  by  T.  E.  Stellwagen,  in  an  edition  of  Coleman's. 
"Dental  Surgery."    Dose — For  an  adult  about  2  ozs.,  or  4  tablespoonfuls, 
without  water;  for  a  child  of  1  year,  a  tablespoonful  with  a  little  water. 

Remarks. — Its  effect  is  said  to  be  to  check  the  colicky  pains  at  once,  to 
relieve  the  chills  and  cramps,  if  any  present,  and  to  give  a  feeling  of  warmth, 
and  comfort  over  the  surface.  I  trust  it  will  prove  as  reliable  as  reported.  It 
is  claimed  to  have  been  satisfactory  even  in  long  standing  cases. 

1.  DYSENTERY  —  SuccesBfttl   Remedy   for.— Laudanum  and 
ipecac.    Diuections,  Dose,  etc. — For  an  adult  firet  give  laudanum,  20  drops, 
to  prepare  the  stomach  so  it  shall  retain  the  ipecac,  which  is  to  be  given  half  aa 
hour  after,  in  20  gr.  doses,  repeated  every  6  hours  until  cured.    The  first  dose 
may  be  vomited,  or  partially  so,  as  this  artic>  is  well  understood  to  possess  this., 
property — of  vomiting — but  it  is  also  known  ihat  the  stomach  can  be  trained  to- 
tolerate  (bear)  it.    It  also  acts  as  a  mild  laxative,  tonic,  and  stimulant,  to  the- 
coats  of  the  stomach  and  intestines,  producing  slight  sweating,  moist  and  pliable- 
skin,  and  thereby  reducing  the  fever,  controlling  also  the  tenesmus  (pain  and) 
griping)  of  the  rectum  at  the  time  of  the  passage,  almost  if  not  wholly  reliev- 
ing this  difficulty  soon  after  its  use  is  commenced. 

2.  Dysentery,  Diarrhea  and  Incipient  Cholera— Milk  a  Speci- 
fic for. — It  is  reported  through  the  MUk  Journal,  of  London,  Eng.,  that  in  the^ 
East  Indies,  1  pt.  of  warm  milk  every  4  hours,  will  check  the  most  violent  of 
the  above  complaints.  The  milk  must  not  be  boiled,  but  just  hot  enough  to  drink 
comfortably.  Boiled  milk,  contrary  to  our  American  custom,  is  not  to  be- 
used. 

NERVOUS  HEADACHE— Such  as  People  Used  to  be  Bled 
for. — Iodide  of  potash,  2  drs. ;  tinct  of  gelsemium,  2  drs.;  pure  water,  3  ozs.;, 
mix.    Dose — 1  tea-spoonful  once  in  2  to  4  hours  until  relieved. 

Remarks. — This  is  a  prescription  of  a  physician  of  Grand  x  ^pids  Mich.,  for- 
a  lady  who  called  upon  him  to  be  bled  for  the  difficulty,  according  to  what  she- 
had  been  accustomed  to.  But  he  made  this  prescription  for  her  and  it  relieved 
her.  The  next  season  she  called  upon  myself  for  the  same  purpose,  at  the  same 
time  showing  me  the  prescription,  which  I  changed  to  bromide  of  potassium,  in 
the  same  quantity  for  the  iodide,  which  she  took  with  the  same  success.  I  pre- 
fer the  bromide,  as  I  think  its  action  upon  the  nerves  more  satisfactory. 

2.  Nervous  Headache,  New  Remedy  for.— Salicylate  of  soda, 
10  grs.,  every  3  hours  for  an  adult,  followed  next  day  in  5  to  8  gr.  doses.     If  of 
long  standing,  continue  1  or  2  doses  daily  for  a  few  days  longer.     Taken  by- 
dissolving  in  water. 

Remarks. — This  was  given  in  the  Scientific  American  by  a  celebrated  physi* 


\W\ 


140 


DR.  CHASE'S  llECIPES. 


-cian  who  gave;  ii  case  of  a  bo\'  of  16  3X'ars,  who  had  liad  nervous  headache  sev- 
<ral  days  each  week  from  t)ie  time  he  was  6  years  old,  entirely  cured  by  this 
remedy,  and  at  the  time  of  flie  report  he  had  been  free  from  the  disease  sev- 
eral months.     See  next  item  also  for  other  uses  of  this  new  remedy. 

TONSILITIS  — Salicylate  of  Soda  for  — Also  as  a  Gargle  in 
Ulcerated  Cases. — Given  in  10  gr.  doses,  every  3  to  4  hours,  intcrnaHy,  and 
is  also  used  as  a  gargle  in  ulcerated  cases.  Strength  of  gargle  is  not  givcin;  but 
I  should  say,  5  to  10  grs.  to  the  oz.  of  water,  according  to  the  degree  of  ulcera- 
tion. 

Remarks. — I  certainly  expect  much  from  its  use  upon  a  fair  triai,  and  say 
to  all  wiio  need  it,  try  it. 

ULCERATING  TEETH  OR  SORE  GUMS  — Dr.  Mason's 
Remedy.— Take  what  the  homeopatlis  call  the  "third  decimal  trituration  of 
mercurius"  (quick-silver).  [Quicksilver  was  named  mercurius  after  the  god 
Mercury;  it  is  also  known  as  hydrargyrum,  from  another  god  or  dell}',  wor- 
shiped by  the  ancients.  These  deities  were  held  in  higher  estimation  by  them, 
as  compared  with  other  deities,  from  the  fact  that  mercury  or  quicksilver  was 
iield,  long  ago,  to  be  a  very  important  article  or  medicine  in  the  treatment  of 
-<liseases,  as  compared  with  other  remedies.  But  my  school  of  medicine  Codec- 
tic)  generally  claims  and  believes  that  it  has  been  proven  not  only  of  little  value 
I)ut  to  have  been  one  of  the  greatest  curses  to  humanity  that  ever  found  a  place 
in  the  annals  or  history  of  medicine.  Of  late,  however,  I  am  led  to  believe  the 
harm  to  have  arisen  from  its  over-doses  and  ibuse  in  giving  it  fo»  everything 
rather  than  in  the  article  itself.  See  my  remarks  following  "Jaundice,  Liver 
Complaint,  etc."]  Dose— The  size  of  a  wheat  kernel,  every  half  hour  or  hour, 
until  cured,  which  will  be  in  2  or  3  days. 

Remarks. — Dr.  Mason,  in  writing  to  me,  said:  "Doctor  you  know  that  I 
am  not  a  homeopath,  but  I  know,  after  having  used  the  above  in  my  practice  as 
a  dentist  for  over  fifteen  years  for  ulcerating  teeth,  that  it  is  a  good  remedy. 
In  the  winter  of  1878-79  I  extracted  some  teeth  for  my  wife;  and,  in  common 
parlance,  she  took  cold  in  the  jaw.  Although  it  was  nearly  2  days  after  it  com- 
menced aching  before  I  prepared  the  remedy,  the  pain  entirely  ceased  in  less 
than  2  days  from  the  time  slie  began  its  use.  But  let  no  one  put  it  off,  as  I  did, 
through  pressure  of  business — 'a  stitch  in  time,'  etc." 

In  case  no  homeopath  or  druggist  is  near,  who  keeps  this  triturated  prepa- 
ration, see  "Diphtheria,  Sore  Throat,  etc.,"  (Dr.  Mason's,  or  homeopathic  rem- 
edy), for  the  manner  of  trituration,  use  the  quicksilver  instead  of  the  biniodide 
of  mercury,  as  given  in  that  case. 

1.  VOMITING  — Ejects  a  Dime  from  the  Trachea.— Lorenzo 
Hubbard,  M.  D.,  reports  a  case  to  the  Pacific  Med.  and  Surg.  Journal  as,  follows: 

"Carpenter  Simes,  a  private  in  Company  A,  Fii-st  U.  S.  Cavalry,  while 
playing  with  a  dime,  by  tossing  it  into  his  mouth,  accidentally  threw  it  far  back 
into  the  pharynx,  where,  coming  in  contact  with  the  posteriqr  nasal  orifices,  it 
«xcited  a  strong  disposition  to  sneeze.  The  spasmodic  inspiration  which  fol- 
lowed drew  the  piece  through  the  glottis  (the  opening  into  the  windpipe)  into 
-the  trachea  (windpipe),  and  subseciueut  inspirations  lodged  it  at  the  point  of  the 


t 


;• 


TREATMENT  OP  DISEASES. 


141 


bifurcfttlon  of  the  right  bronchus.  By  Inflating  the  Uings,  and  then  making  a 
strong  effort  at  expiration,  the  '  piece '  would  rise  into  the  trachea,  but  when  it 
reiiL'hed  the  glottis  suffocation  was  so  imminent  he  was  forced  to  allow  it  to 
descend.  When  be  first  made  his  situation  Icnown  to  me,  three  hours  after  tlic 
occurrence  of  the  accident,  lie  said  he  could  feel  tlie  'bit'  resting  directly 
under  the  riglit  nipple,  and  that  the  parts  at  this  point  had  become  quite  sore. 

"  Willie  tlio  piece  ^'as  yet  movable,  and  liad  not  yet  found  a  lodgement,  I 
determined  to  try  the  experiment  of  vomiting,  with  the  hope  that  in  the  spas- 
modic effort  of  retching  and  couglnng  it  might  be  ejected.  In  this  1  was  not 
disappointed,  for  in  tlie  very  first  effort  it,was  tlirown  out  to  tlie  distance  of 
several  feet,  with  considerable  force.  I  also  send  you  the  'bit'  witli  which 
this  Blrango  experiment  was  made,  supposing  that  possibly  tlio  case  might 
interest  our  society." 

Remarks. — I  liave  given  this  to  show  not  only  the  danger  of  thus  throwing 
pieces  of  money  into  tlie  mouth,  whicli  I  have  often  seen  done,  but  also  to  say 
it  is  dangerous  to  allow  small  children  to  have  small  pieces  of  money  to  play 
with,  for  the  mouth  is  about  the  first  place  they  put  it;  but  if  a  piece  lodges  in 
the  throat,  no  time  .should  be  lost  in  trying  one  of  tlie  quick  emetics  found  in 
"Accidental  Poisoning." 

2.    Vomiting  and  Watery  Discharges,  to  Check  in  Cholera. 

— Black' popper,  in  powder,  fine  table  salt,  each  1  tea-spoonlul;  vinegar,  5  tea- 
spoonfuls;  hot  water,  %  tumbler.  Dose — A  table-spoonful  every  5,  10  or  15 
minutes,  as  circumstances  required,  speedily  '■;hecked  vomiting,  abated  the 
watery  discharges  and  removed  the  cramps.  It  succeeded  in  many  cases  where 
every  other  means  had  failed. 

Remarks. — This  was  during  the  Cl'icinnnti  cholera  in  1849  o0-51,  when  the 
eclectics  saved  hundreds  of  their  patients  in  this  disease,  while  oilier  branches 
of  the  profession  lost  most  of  theirs.  This  is  no  fancy  statement,  simply  for 
effect,  but  is  susceptible  of  proof,  and  it  was  by  simple  common  sense  reme- 
dies, like  this,  that  it  was  done. 

1.    SCROFULA,  PILES  AND  RHEUMATISM.  —  Cure  for. 

Sulphur,  cream  of  tartar,  and  licorice  root,  equal  parts  of  each,  all  finely 
pulverized,  J^  part  nitre,  and  put  into  just  honey  enough  to  mix  like  mush. 
DosK— One  tea-spoonful  %  hour  before  eating,  3  times  a  day,  for  3  days;  then 
cease  3  days,  continuing  until  a  cure  is  effected.  But  after  the  first  3  days,  ^/^ 
tea-spoonful  doses  will  be  as  much  as  can  be  taken  without  making  the  bowels 
too  loose.  It  may  be  made  into  pill  form  by  using  only  honey  enough  tr 
dampen.  Dose— In  this  way  3  good  sized  pills,  before  each  meal,  as  the  other. 
Remarks. — This  was  communicated  to  me  by  a  sister,  at  that  time  living  in 
Mt.  Pleasant,  Iowa,  from  the  fact  that  a  young  girl,  a  Miss  Conner,  had  been, 
cured  by  it,  who  had  been  under  the  doctor's  care  for  over  a  year,  without  ben- 
efit. Her  breast  and  throat  were  covered  with  ulcers,  deep  and  penetrating,  so 
when  pressed  up  on  one  side  of  the  neck,  matter  would  ooze  out  of  the  other 
side.  Under  these  circumstances,  the  girl's  mother  (the  wife  of  a  barber)  paid 
$10  for  this  recipe,  which  cured  the  girl  in  a  few  weeks.  At  the  time  my  sister 
sent  me  this  recipe,  six  years  after  the  cure,  the  girl  had  had  no  returning  symp- 
toms of  the  disease.  But  the  scars,  my  sister  said,  she  would  always  carry.  A 
child  had  also  been  cured  by  the  use  of  the  same,  whose  head  was  a  solid  scab 


148 


DR.  CHASE'S  RECIPES. 


■at  the  time  the  treatment  was  commenced.  My  sister  had  obtained  the  recipe 
for  the  purpose  of  curing  blending  piles  upon  herself,  which  had  reduced  her 
strength  very  greatly  by  the  loss  of  blood  And  it  was  as  successful  with  tiie 
piles  as  in  the  other  cures.  I  have  had  no  opportunity  of  using  it  except  for 
rheumatism,  which  I  have  cured  with  It.  I  believe  much  good  will  be  derived 
by  Its  use  whenever  needed,  as  an  alterative,  for  the  value  of  sulphur  and 
"Cream  of  tartar  have  been  long  known  as  alteratives  In  rheumatism.  Why 
«liould  not  the  combination  prove  valuable  In  scrofula?  I  have  no  doubt  it  has, 
and  that  it  will  continue  to  do  so,  most  effectually.  The  licorice  I  look  upon 
as  merely  to  improve  the  taste. 

2.  Sorofula,  White  Swelling,  eto.,  Salve  for.— Scrape  sweet  elder 
<inner  bark),  bitter-sweet  (roots  and  twigs  are  used),  and  mullein  leaves,  each,  a 
good  handful;  boil  these,  (the  roots  and  twigs,  being  bruised,)  In  a  little  water; 
then  put  In  half  as  much  golden  seal  root,  and  stew  all  In  two  table-spoonfuls 
of  freshly  churned  and  unsalted  butter,  not  level  spoonfuls,  but  as  you  would 
take  them  up  heaping,  from  rather  soft  butter,  and  an  equal  quantity  of  mut- 
.  ton  tallow.  Stew  till  the  water  Is  all  out,  and  the  mass  crisped,  or  dry,  but  not 
burned;  then  strain,  and  put  back  Into  the  skillet,  and  add  half  as  much  bees- 
wax, OS  of  tallow  and  half  as  much  pine  pitch  as  of  the  beeswax.  Dibec- 
•TION8 — Foi' white  swelling  spread  on  a  cloth,  and  apply;  for  scrofulous  sores 
put  on  cotton,  and  put  Into  the  sores,  or  openings,  if  any,  otherwise  the  same 
as  for  white  swellings. 

Remarks. — I  should  apply  this  salve  while  taking  No.  1,  Internally,  as  I 
think  It  will  hasten  recovery.  It  will  be  found  valuable  for  all  purposes,  as 
an  ointment,  rather  than  a  salve,  If  not  made  too  stiff  with  the  beeswax.  As 
an  ointment,  use  but  very  little  beeswax. 

PLIABLE  COLLODION— Or  Artificial  Skin— For  Abrasions, 
Bums,  Sores,  eto. — A  French  journal  gives  us  the  following  plan  of  mak- 
ing collodion  pliable,  for  all  purposes  where  water  may  come  in  contact  with  the 
spot,  as  upon  the  face,  hands,  lips,  etc. :  Collodion,  30  grammes;  castorK)il  and 
soft  turpentine  (Venice  turpentine  or  pine  pitch),  each  50  centigrammes,  mix. 

Remarks. — As  a  gramme  is  so  nearly  15)4.  grains  (being  actually  15  and 
884  of  1,000  parts  of  a  grain,  we  call  it  153^  grains,)  and  as  a  centigramme 
is  the  1-lOOth  of  a  gramme,  in  the  50  centigrammes  we  get  nearly  8  grains, 
hence  we  say:  Collodion,  1  oz. ;  and  castor-oil  and  soft  turpentine,  each  8  grs. 
And  thus  we  have  the  recipe  Americanized,  so  that  it  can  be  filled  understand- 
ingly  by  anyone,  or  druggist.  Apply  with  a  brush.  It  will  be  found 
quite  satisfactory  to  apply  upon  any  injured  parts,  scratch,  bruise,  etc.,  as  by 
putting  on  two  or  three  times,  as  the  first  coat  dries,  it  forms  an  artificial  skin 
over  the  sore. 

1.  CHILBLAINS,  PBOST  BITES,  ETC.— Valuable  Rem- 
edy for. — Spirits  of  turpentine  and  sulphuric  acid,  each  }4  oz. ;  olive  oil,  \\i 
oz. ;  mix;  shake  and  apply  frequently. 

2.  Spirits  of  Turpentine,  1  oz. ;  ammonia,  ^  oz.,  with  as  much 
■camphor  gum  as  this  will  dissolve,  used  as  a  liniment,  will  cure  these  hateful 
things. 


t 
c 

g 

b 

'C( 

o] 

Pi 

de 

ev( 
obi 
Wo 
gei 

tas 


'^^^^TMmr  OF  DISEASES. 


recently  gave  the  folfowln^Tt^n'  ^°''-'^^«  I'^"^'"?  (Mich  )  P..  .;• 
says;  "  Kxtrnr.f  ti,    *  ""^"'s.  as  to  the  manaffemonf  „  j        ^^"'cn.,)  Republican 

l"og'»  liml  and  eS' Li!,    '"'""'  "•  »»-  Wl/.  J™  ™   ,  ""=,  '"«  "  P"»W'^ 
ttM  ai  ho™  Cm,'  ""'*'  '»«<'"«  un«M  to™      °'  '"'"°'  >»«»  » 

.n  Jr  '"=   *»  '-<■  M  .h«e  ..He.,,  o.  wol  ,„  „    , 

I.    The  Drinofn  1  °  *^®  ^"oian 

■li.     The  second  variety  k  th^        ,,  ""Qu  in 

pulverized  jalan  1/  a^     '     !^^  ^  °^- :  cream  of  tartar  1  ^.  /-, 

dered  licorice  rLi/'  ^^'"^^'non  seeds,  1  dr     InT    ^    I"  ^    ^'^'^P'^o'^"!);     • 

every  hour  un^^f    '^'"^  *°  ^he  age  of  the  fhild  J     ^  "^  '^^*"''  ^^^  «teep 
obtained     Ceat?  ""T'  '''  ^^PeHed.  or  fltr!-  ''  '  *«^^«-«Poo«fuls 

.e..al,y^e.pe.  . Jjr^^^^^^^^^^ 

taste^I.4ant^^Xr^:S^^ 

i^r.oOgrs.    I>XRECTioN8-Rub  together 


144 


DR.  CHASE'S  RECIPES. 


evenly,  nnu  divide  into  10  powders.  Dose— Give  1  powder  an  hour  before 
snpper  and  1  at  bed-time;  next  day  1  powder  before  eacli  meal  and  at  bed-time, 
and  tlie  lollowing  day  the  same,  which  uses  up  all  the  powders.  Next  morning 
take  an  active  cathartic,  to  carry  off  the  worms. 

Bemarks. — I  recently  took  this  remedy  in  just  this  way,  realizing  that  I,  at 
nearly  68  years  of  age,  had  them.  For  the  cathartic  I  took  2  blue  papers  of 
seidlitz  powders  and  1  wliite  paper,  to  be  sure  and  get  quick  and  thorough 
action.  It  did  ai;t  quickly,  and  brought  them  away.  I  have  enjoyed  better 
health  since. 

3.  Worms,  Allopathic  Vermifuge  for.— Santonin  and  white  sugar 
(or  sugar  of  millv),  each  10  grs.;  calomel  and  ipecac,  each  1  gr.  Diiiectigns — 
Rub  the  two  llrst  well  together;  then  rub  in  the  two  last,  and  divide  into  10 
powders.  Dose — For  cliild,  1  powder,  nigh'j  and  morning,  till  all  are  taken; 
then  an  active  cathartic,  unless  the  worms  pass  off  freely  by  this  time.  I  should 
give  a  cathartic  of  cream  of  tartar,  or  some  mild  one,  at  any  rate.  This  is 
the  favorite,  of  an  old  friend  of  mine,  of  the  allopathic  school. 

4.  Vermifuge  or  Vermicide— Extraordinary.— Dr.  A.  S.  Sweet, 
of  Southhold,  L.  I.,  informs  the  readers  of  the  Brief  ihvA  he  gave  Mrs.  C.  the 
following  mixture  as  a  vermifuge:  Santonin,  16  grs.;  11.  ex.  of  pink,  160  drops; 
simple  syrup,  3  ozs. ;  mix.  Dose — A  tea-spoonful  morning  and  night.  She 
gave  it  about  equally  between  4  children  of  her  own  and  1  of  a  neighbor's. 
The  result  was  the  e::pulsion  of  67  worms.  As  having  a  possible  bearing  upon 
the  question  whether  worms  cause  any  special  symptoms  by  their  presence  in 
the  intestines,  Dr.  Sweet  says  that  the  child  for  which  the  vermifuge  was  par- 
ticularly desired  had,  previous  to  taking  it,  several  attacks  of  convulsions. 
They  ceased  with  the  expulsion  of  the  worms. 

Remarks. — Any  person  of  common  sense  would  say  the  worms  caused  the 
convulsions,  else  their  remf  val  v/ould  not  have  stopped  them.  Dr.  Sweet  says 
nothing  about  giving  any  cathartic;  but  as  the  Brief  is  taken  only  by  physicians, 
he  leaves  it  to  their  judgment  to  direct  it.  I  would  say,  give  an  active  cathartic 
on  the  third  or  foiulh  day,  whether  any  worms  have  passed  or  not.  In  all 
cases,  after  expulsion  of  worms,  give  a  tonic  to  build  up  and  strengthen  tlie 
general  system,  which  will  also  strengthen  the  bowels,  and  thereby  make  it  less 
liable  for  another  ' '  crop  "  of  worms.  For,  as  a  general  thing,  it  is  only  the 
weakly  children  who  are  troubled  with  worms,  although  sometimes  adults  Lave 
them,  as  in  my  own  case. 

5.  Pin  Worms,  Remedy.— A  "  Mrs .  C. "  made  inquiry  in  the  Toledo, 
O.,  Blade,  for  a  remedy  for  pin-worms,  receiving  the  following  answers:  A 
Sirs.  "A.  P.  A."  (a  pity  that  so  many  writers  are  ashamed  of  their  names), 
says:  If  "Mrs.  C."  will  give  the  child  a  tea  made  of  common  spearmint,  both 
using  it  as  a  drink  and  as  an  injection,  I  am  confident  it  will  suffer  no  more 
from  pin-worms,  as  I  have  known  a  very  bad  case,  of  long  standing  to  be  cured  by 
this  remedy,,  when  many  others  hiid  been  tried  without  success.  If  one  trial 
does  not  cure,  repeat,  as  the  remedy  is  harmless. 

Remarks. — The  spearmint  is  safe,  and  quite  a  diuretic,  with  its  other  valu^ 
able  properties. 


\- 


ti:ea  tment  of  diseases. 


Kj 


6.  A  " Subscriber,  of  Rochester,  0.,  gave  the  following  answer:  Tell 
"Mrs.  C."  to  use  the  following,  which  I  have  used,  in  a  great  many  cases, 
without  failure:  Carolina  pink  root,  senna,  American  worm  seed  and  manna, 
each  3^  oz. ;  steep  for  1  hour  in  water,  \}^  pts.  Dose — 1  gill  (about  8  table- 
spoonfuls),  once  a  day,  in  one-half  as  much  new  milk,  well  sweetened  There 
is  no  "  ifs  "  or  "  buta  "  about  this,  it  will  cure.  I  cured  myself  after  having  con- 
vulsions for  over  three  years,  and  being  given  up  by  doctors;  and  since  then  it 
has  cured  many  of  my  neighbors. 

Bemarks. — This  writer  says  nothing  about  injecting  it;  but  theic  would  be 
no  impropriety  or  danger  in  doing  so,  as  it  is  for  pin-worms,  which  mostly 
infest  the  rectum,  and  for  which  injections  are  the  most  efife«jtual.  The  injec- 
tion should  be  kept  in  place  as  long  as  it  can  be  borne,  by  holding  a  wad  of 
cloth  to  prevent  its  voluntary  escape,  or  discharge.  This  preparation,  however, 
is  very  appropriate  for  the  long  round  worm,  and  the  author  is  of  the  opinion 
that  it  was  for  that,  and  not  pin-worm,  that  this  writer  gave  it. 

7.  Pin- Worms. — A  solution  made  by  soaking  rasped  quassia,  ^  oz.,  in 
cold  water,  1  pt.,  for  12  hours,  then  straining,  for  the  purpose  of  injection,  is 
very  effectual  to  remove  pin-worms.  A  solution  of  aloes,  ^  oz.,  with  carbon- 
ate of  potash,  15  grs.,  in  J^  pt.  of  decoction,  or  tea,  of  barley,  dissolved  by 
rubbing  together,  for  an  injection ;  or  an  injection  of  simple  sweet  oil,  says  Dr. 
Warren,  of  Boston,  are  very  effectual  in  removing  pin-worms.  Lime  water 
(which  see  how  to  make)  is  also  frequently  used  as  an  injection  for  the  removal 
of  pin-worms.  ,:  -  •:   .  . 

8.  Tape  Worm,  Dr.  TurnbuU's  Successful  Bemedy.— Dr.  R. 

J.  TurnbuU,  of  Duncansley,  Miss.,  in  a  recent  issue  of  the  Medical  and  Sur- 
gical  Reporter,  says:  I  notice  a  request  for  a  recipe  for  tape  worm.  The  fol- 
lowing prescription  proved  most  efficacious  with  me  in  the  treatment  of  a 
patient  who  suffered  for  more  than  3  years  with  tape  worm.  Bark  of  the  pom- 
egranate root,  %  oz. ;  peeled  pumpkin  seed,  J^  dr. ;  ethereal  ex.  of  male-fern 
(an  extract  made  with  ether),  1  dr.;  powdered  ergot,  ]^  dr.;  powdered  gum 
arable,  2  drs. ;  croton  oil,  2  drops.  Dibectigns — The  pomegranate  root  and 
pumpkin  seed  must  be  thoroughly  bruised,  and,  with  the  ergot,  boiled  in  8  ozs. 
of  water,  for  15  minutes  (the  author  would  saynot  less  than  30  minutes),  then 
strain  through  coarse  cloth.  The  croton  oil  must  be  rubbed  up  with  the  gum 
arabic  and  extract  of  male-fern,  and  then  formed  into  an  emulsion  (by  rubbing 
or  thoroughly  stirring),  with  the  decoction.  This  is  the  prescription  of  Dr.  A. 
J.  Schaflsh,  of  Washington,  D.  C,  who  employs  no  preliminary  provision, 
except  forbidding  the  patient  to  take  only  breakfast  the  day  on  which  it  is 
intended  to  remove  the  worm,  and  give  a  large  dose  of  Rochelle  salts  the  night 
before.    No  unpleasant  effects  follow  this  remedy. — Biief 

Bemarks. — The  author  would  say,  if  the  croton  oil  does  not  cause  a  passage 
in  2  hours  at  most  after  taking  the  mixture,  give  2  blue  and  1  white 
paper  of  seidlitz  powder  to  get  thorouf,..  action  from  the  bowels, 

0.  Dr,  Currie,  of  Lebanon,  N.  H.,  gives  an  account  in  the  Brief  of 
removing  a  tape-worm  from  a  girl  16  years  old,  by  the  simple  articles  of  pump- 

10 


lis- 


DR.  CHASE'S  RECIPES. 


kin  seed,  1  oz. ;  white  sugar,  %  oz. ;  the  seed  pounded  fine,  and  mixed  with  the 
sugar.  Dose — A  tea-spoonful  of  the  mixture  every  2  hours,  till  all  was  taken: 
following  the  last  dose  with  castor  oil  and  spirits  of  turpentine.  The  next 
morning  I  was  presented  with  the  worm  entire,  7  meters  long. 

Remarks. — A  meter  is  a  little  less  than  39^  inches,  or  a  total  length  of  worm 
equal  to  33  feet,  at  least.  They  have  been  expelled  from  60  to  100  feet  in 
length.  The  proper  dose  of  castor  oil  for  a  girl  of  16  would  be  1  table-spoonful, 
with  the  spirits  of  turpentine,  1  tea-spoonful,  mixed;  and  to  avoid  nausea  or  its 
disagi'eeable  taste,  add  a  few  drops  of  oil  of  cinnamon.  Repeat  tlie  dose  in  2  or  3 
hours,  unless  a  free  passage  is  obtained  before  this  time.  Unless  tlie  worm  put 
in  an  appearance,  I  would  repeat  the  whole  on  the  third  day,  at  farthest;  the 
second,  unless  the  stomach  was  considerably  disturbed,  would  be  better.  More 
or  less,  according  to  the  age  and  robustness  of  tlie  person,  may  be  given. 

10.  Other  Remedies.— Dr.  Bennett  says:  "Of  all  the  vermifuge 
remedies  proposed  for  the  expulsion  of  tape-worms,  I  have  found  ethereal  ex.  of 
male-fern  the  most  effectnal. "    (See  Dr.  TurnbuU's  remedy  above.) 

Dr.  Caldwell,  Baltimore,  Md.,  claims  that  the  Dundas,  Dick  &  Co.'s  cap- 
sules of  male-fern  and  kamala,  produced  with  a  patient  of  his,  the  happy  result 
of  expelling  a  monster  of  some  31  feet  in  length,  after  taking  6  capsules  accord- 
ing to  printed  directions  accompanying  them;  also  relieving  a  cough,  vomiting, 
and  all  other  unpleasant  symptoms  attending  its  presence. 

11.  Tape-Worm— The  Latest,  Most  Easily  Taken,  and  Most 
Successful  Remedy  for. — There  has  been  quite  a  stir  made  recently  by 
two  or  three  traveling  physicians  with  the  French  chemist  Tauret's  "pellfetier- 
ine,"  in  removing  tape- worms.  I  have  seen  several  that  have  been  removed 
here  within  a  few  months.  I  had  known  that  one  physician  was  using  it  here 
with  success  before,  but  not  being  of  the  talkative  kind,  very  little  was  said 
about  it.  With  this  introduction,  I  will  say:  Tauret's  "  pellcitierine  "  is  put  up 
in  bottles  containing  one  dose  only,  and  retails  at  about  $3  per  bottle.  Its  action 
is  to  numb  the  worm,  causing  more  or  less  giddiness,  according  to  the  nervous- 
ness of  the  patient.  This  soon  passes  off  by  the  patient  laying  down  and  keep- 
ing quiet.  It  is  perfectly  safe,  and  but  slight  preparation  is  necessary  to  take  it. 
DozB;  —  One  bottle  being  a  full  doze  for  a  man,  delicate  femaks  and  youths 
of  about  15  years  would  take  only  two-thirds;  children  of  10  or  ^2,  one-half, 
and  of  4  to  8  years,  only  one-third  of  a  bottle.  Diuections  —  The  d?y  before 
it  is  to  be  taken,  take  a  laxative  or  gentle  cathartic,  or  a  copious  injectTv.:  ;  i/ud, 
for  supper,  eat  only  a  milk  diet.  In  the  morning  take  half  a  glass  of  waic-r  ~r> 
an  empty  stomach;  then,  f?-e  minutes  after,  take  the  pcllfiticrine,  and,  immedi- 
ately after,  half  a  glass  more  of  water,  slightly  sweetened.  Three-fourths  of  an 
hour  after  take  a  dose  of  comp.  tinct.  of  jalap;  or  infusion  of  senna  (made  by 
steeping  i^  oz.),  sweetened  with  syrup  of  orange-peel.  If  in  a  few  hours  there 
are  no  stools,  take  a  purgative  injection  or  repeat  the  purgative  medicine.  The 
giddiness  will  come  on  in  about  15  minutes  after  taking  the  pell^tierine,  and  the 
worms  ought  to  be  expelled  in  2  to  4  hours.  I  have  seen  one  passed  in  1*^  hrs. 
from  the  taking  of  the  remedy.  It  is  important  to  remember,  say  the  instruc- 
tions sent  out,  tliat  the  purgative  must  act  rapidly.    Don't  stay  in  bed  any 


TREATMENT  OF  DISEASES. 


147 


(oTigcr  flmn  flic  giddiness  laste;  then  move  about,  to  help  the  action  of  the  med- 
icines. I  have  taken  tlicse  instructions  from  a  pamphlet  sent  out  by  E.  Fougera 
&  Co.,  30  North  William  st.,  Neve  York,  who  supply  the  article  if  your  drug- 
gist has  not  got  it.  This  is  not  an  advertisement  for  them,  but  to  help  any  one 
to  obtain  it  who  needs  it.  They  do  not  know  that  I  have  mentioned  them  even; 
but,  knowing  its  value,  I  have  given  it,  to  save  those  needing  it  from  paying 
^10  to  $50,  as  these  tramping  doctors  charge  for  their  removal.  The  pellStier- 
ine  is  made  from  pomegranate  bark,  v/hich  has  been  the  main  dependence  for 
removing  tape  worms ;  but  as  it  had  to  be  made  in  the  form  of  an  infusion  and 
taken  in  large  doses  of  a  J^  pt.  or  more,  often  causing  sickness  of  the  stomach, 
this  new  preparation  is  as  great  a  boone  as  quinine  was  over  having  to  take  the 
Peruvian  bark  in  powder,  as  formerly ;  and  as  the  pellStierine  has  proved  very 
successful,  it  will,  undoubtedly  be  but  a  short  time  till  our  druggists  will  keep 
it,  and  it  will  enter  into  general  use.  Speaking  of  its  success,  I  will  mention  a 
few  cases,  only  to  show  the  estimation  it  is  held  in. 

Professor  LahoulbSne  gives  19  successes  in  19  trials.  Dujardin-Beametz, 
member  of  the  Academy  of  Medicine,  France,  succeeded  37  times  in  39  trials. 
Dr.  Ed.  Mount,  of  Montreal,  had  4  successes  out  of  4  trials ;  one  of  the  cases 
liad  been  troubled  with  tape  worm  for  26  years.  Dr.  II.  Wilfert,  of  the  Cin- 
cinnati Academy  succeeded  also  in  eveiy  case. 

I  will  mention  only  one  case  more,  the  worm  I  spoke  of  being  removed 
in  one  hour  and  a  half,  in  the  foregoing.  The  medicine  was  administered  by  a 
boy  of  less  than  20  years,  who  had  been  with  a  doctor  for  a  short  time  only,  and 
learned  what  was  used.  The  man  was  a  butcher,  and  was  well  pleased  to  be 
rid  of  his  tormentor. 

llemarks. — Certainly,  with  the  foregoing  list  of  remedies  to  select  from,  no 
one  should  long  be  permitted  to  suffer  the  presence  of  either  variety  of  worms, 
unless  it  should  be  thought  worth  while  to  keep  "  His  Majesty  "  (the  tape  worm) 
in  a  bottle  of  alcohol,  as  a  trophy  of  success  in  his  removal. 

1.  DYSPEPTICS— Bad  Cases  Put  Upon  the  Eight  Tack.— 

A  writer  in  the  Medical  Journal,  discoursing  upon  dyspepsia,  says:  "  We  have 
seen  dyspeptics  who  suffered  untold  torments  with  almost  every  kind  of  food. 
Bread  became  a  burning  acid,  Meat  and  milk  were  solid  and  liquid  fires.  We 
Jiave  seen  these  same  sufferers  trying  to  avoid  food  and  drink,  and  even  going 
to  the  enema  (syringe)  for  sustenance.  And  we  have  seen  the  torments  pass 
away  and  their  hunger  relieved  by  living  upon  the  white  of  eggs,  which  have 
been  boiled  in  bubbling  water  for  thirty  minutes.  At  the  end  of  a  week,  we 
have  given  the  hard  yolk  of  the  egg  with  the  white,  and  upon  this  diet  alone, 
without  fluid  of  any  kind,  we  have  seen  them  begin  to  gain  flesh  and  strength, 
and  refreshing  sleep.  After  weeks  of  this  treatment  they  have  been  able,  with 
great  care,  to  begin  upon  other  food;  and  all  this,  the  writer  adds,  w^ithout 
taking  medicine.  He  says  that  hard  boiled  eggs  are  not  half  so  bad  as  half 
boiled  ones,  and  ten  times  as  easy  to  digest  as  raw  eggs,  even  in  egg-nog." 

2.  Voltaire's  Pood  for   Indigestion,  or  Dyspepsia. — In  the 

memoirs  of  Count  de  Segur  (Vol.  1,  page  lOS)  there  is  the  following  anecdote: 
My  mother  (the  Countess  de  Segur)  being  asked  by  Voltaire  respecting  her 


148 


DR.  CEASES  RECIPES. 


health,  told  him  that  the  most  painful  feeling  she  had  arose  from  the  decay  of 
her  stomach,  and  the  difficulty  of  finding  any  kind  of  aliment  (food)  that  it 
could  bear.  Voltaire,  by  way  of  conversation,  assured  her  that  he  was  onco 
nearly  a  year  in  the  same  state,  and  believed  to  be  incurable;  but  that,  never- 
theless, a  very  simple  remedy  had  restored  him.  It  consisted  in  taking  no  other 
nourishment  than  the  yolks  of  eggs,  beaten  up  with  flour  of  potatoes  and  water. 
Though  this  circumstance  took  place  as  far  back  as  about  48  years  ago, 
and  respecting  so  extraordinary  a  personage  as  Voltaire,  it  is  astonish- 
ing how  little  it  is  known,  and  how  rarely  the  remedy  is  practiced.  Its 
efficacy,  however,  in  cases  of  debility,  cannot  be  questioned;  and  the 
following  is  the  mode  of  preparing  this  valuable  article  of  food,  as 
recommended  by  Sir  John  Sinclair.  Recipe — Beat  up  an  egg  in  a  bowl,  and 
then  add  6  table-spoonfuls  of  cold  water,  mixing  the  whole  well  together;  then 
add  3  table-spoonfuls  of  the  farina  (flour  of)  potatoes,  or  mashed  potatoes  (I 
hitv^e  used  the  mashed  potatoes),  mixing  it  with  the  liquor  in  the  bowl;  then 
pour  in  as  much  boiling  water  as  will  convert  the  whole  into  a  jelly  (like  starch), 
and  mix  it  well.  [The  author  thinks  it  best  to  boil  it  a  little,  after  pouring  on 
the  water.]  It  may  be  taken  either  alone,  or  with  the  addition  of  a  little  milk 
sweetened  vdth  sugar,  not  only  for  breakfast,  but  in  cases  of  great  debility 
of  the  stomach,  or  in  consumptive  disorders,  at  ether  meals.  This  dish,  or 
food,  is  light,  easily  digested,  and  extremely  wholesome  and  nourishing:.  Bread 
or  biscuit  should  be  taken  with  it,  as  the  stomach  gets  sir onger.— Beach's  Fam- 
ily Practice. 

Remarks. — I  have  recommended  this  food  for  several  weak  patients,  with 
entire  satisfaction;  but  I  would  say  no  bread,  nor  biscuit,  should  ever  be  eaten 
by  a  dyspeptic,  or  any  person  in  a  weak  or  debilitated  condition  of  the  system, 
from  sickness,  or  naturally  of  feeble  digestive  powers,  until  at  least  the  next 
day  after  the  baking.  I  will  only  add,  that  in  extremely  weak  patients,  this,  if 
relished,  may  constitute  the  entire  nourishment  taken  for  days,  or  weeks, 
according  to  the  necessity  of  the  case.  But  when  one  tires  of  this,  some  of  the 
beef  teas,  essences,  soups,  porridges,  as  given  under  these  heads  in  this  work, 
or  the  oatmeal  gruel  for  invalids,  or  delicate  children,  may  be  used  to  vary 
the  food  for  the  sick. 

The  two  following  dishes  are  given  by  Dr.  Beach,  in  connection  with  the 
above  food,  as  valuable  for  dyspepsia: 

3,  Dyspepsia,  Liquid  Pood  for.— Take  fresh,  lean  beef,  cut  thin, 
1  b.  Put  it  into  a  large-mouthed  bottle  or  jar:  add  a  little  salt;  place  the  bottle 
in  a  kettle  of  boiling  water,  and  let  it  boil  1  hour;  then  strain  through  a  woolen 
cloth.  (It  seems  to  the  author  that  a  stout  piece  of  muslin  is  just  as  good.) 
There  will  be  about  1  gill  (4  ozs.)  of  clear,  nutritious  liquid.  Begin  by  taking 
1  tea-spoonful,  and  increase  the  quantity  as  the  stomach  will  bear.  This  has 
been  retained  on  the  stomach  when  nothing  else  could.  It  cured  an  old  captain 
when  nearly  gone  with  dyspepsia. 

4.  Dyspeptics,  Excellent  Pood  for.— Take  a  piece  of  stale  wheat 
bread  and  a  little  white  sugar,  and  cover  with  boiling  water;  then  cover  with  a 


the 
as  a 


TREATMENT  OF  DISEASES. 


149 


plate  for  a  short  time;  add  cream  or  good  milk.    This  dish  rests  easy  on  the 
stomach,  and  is  very  pleasant. 

Remarks. — This,  of  course,  is  not  understood  to  he  toasted,  but  in  its  simple 
state — to  toast  bread  makes  it  much  the  nature  of  freshly  baked,  which  is  not 
good  for  the  healthy,  and  especially  bad  for  dyspeptics  or  the  debilitated  from 
any  disease  or  cause  whatever. 

6.  Dyspepsia  and  Weak  Stomach,  The  Value  of  Milk  and 
Iiime-Water  for. — Milk  and  lime-water  are  now  frequently  prescribed  by 
physicians  in  cases  of  dyspepsia  and  weakness  of  the  stomach,  and  in  some 
cases  are  said  to  prove  very  beneficial.  Many  persons  who  think  good  bread 
and  milk  a  luxury,  frequently  hesitate  to  eat  it,  for  the  reason  that  the  milk  will 
not  digest  readily;  sourness  of  the  stomach  will  often  follow.  But  experience 
proves  that  lime-water  and  milk  are  not  only  food  and  medicine,  at  an  early 
period  of  life,  but  also  at  a  later,  when,  as  in  the  case  of  infants,  the  functions 
of  digestion  and  assimilation  have  been  seriously  impaired.  A  stomach  taxed 
by  gluttony,  irritated  by  improper  food,  inflamed  by  alcohol,  enfeebled  by  dis- 
ease, or  otherwise  unfitted  for  its  duties — as  is  shown  by  various  symptoms 
attendant  upon  indigestion,  dyspepsia,  diarrhea,  dysentery  and  fever — will 
resume  its  work,  and  do  it  energetically,  on  an  exclusive  diet  of  bread  and  milk 
and  lime-water.  A  goblet  of  cow's  milk  may  have  3  to,  4  table-spoonfuls  ot 
.  lime-water  added  to  it  with  good  effect. 

These  ideas  are  fully  endorsed  by  Dr.  E.  N.  Chapman,  who  presented  the 
following  valuable  notes  on  the  use  of  milk  and  lime-water  for  invalids,  to  the 
Medical  Society  of  the  State  of  New  York.  He  says:  "  I  have  used  milk  and 
lime-water  for  years  as  a  diet  with  my  patients  with  great  success,  particularly  in 
cases  involving  nerve  centres,  that  are  acknowledged  to  be  little  under  the 
command  of  the  accepted  modes  of  trea,tment,  such,  for  instance,  as  marasmus 
(a  wasting  of  flesh),  anemia  (debility  from  poor  blood),  paralysis,  indigestion, 
neuralgia,  cholera,  dementia  (insanity),  and  alcoholism.  Also  in  cases  where 
the  nutritive  functions  are  at  fault,  milk  with  a  pinch  of  salt,  being  rendered 
very  acceptable  to  the  stomach  by  the  lime,  is  the  most  digestible  and  nourish- 
ing food  that  "an  be  given.  It  allays  gastric  (stomach)  and  intestinal  irritability, 
otTers  a  duly  preixircd  chyle  to  the  absorbents,  supplies  the  blood  with  all  the 
elements  of  nutrition,  institutes  healthy  tissue  changes,  stimulates  the  .secreting 
and  excreting  glands,  and,  in  a  word,  provides  nature  with  the  material  to  sus- 
tain herself  in  her  contest  with  di.sease.  *  *  *  Milk,  acted  on  with  lime- 
water,  has  a  range  of  application  almost  as  extensive  as  disease  itself,  whatever 
its  cliaracter  and  whoever  the  patient." 

Remarks. — I  trust  that  enough  has  now  been  said  to  satisfy  everybody  of 
the  value  of  milk  in  disease,  and  Twill  add  that  I  know  it  to  be  equally  valuable 
as  a  regular  family  diet. 

6.  Dyspeptic  Invalids  or  Weakly  Children,  Oatmeal  Gruel 
for. — A  Mrs.  "H.  K.",  of  Evansion,  Wyoming  Territory,  in  writing  to  the 
Blade,  upon  what  Mrs.  Jane  F.  Hollingsworth  said  of  strained  oatmeal  gruel  for 
Invalids,  gives  her  own  experience  with  it  for  children.    She  says: 


150 


Dll.  CHASE'S  RECIPES. 


"  Nothing  is  better  for  either  invalids  or  young  children.  Let  me  give  my 
experience.  Our  baby  was  delicate;  cow's  milk  did  not  agree  with  her  while 
nursing;  I  began  feeding  her  corn  starch  and  oatmeal  grael,  and  now  a  heartier, 
happier  and  fatter  baby  than  ours  you  will  seldom  see,  and  oatmeal  gruel  is  her 
daily  food. 

"I  take  2  table-spoonsful  of  oatmeal  and  pour  on  a  pint,  or  a  little  more, 
of  boiling  water;  let  boil  until  thick  enough  for  jelly,  then  I  strain  it  througU 
a  little  sieve,  add  1  tea-spoonful  of  sugar  and  2  of  cream  to  a  coffee  cup  ol 
gruel,  and  it  is  a  dish  fit  for  a  king. 

"  For  very  young  children  or  very  weak  invalids  of  a  dyspeptic  character, 
make  thinner  with  water  while  boiling,  or  with  cold  milk,  after  done  boiling." 

7.  Pood  for  Dyspeptic,  or  Weakly  Babes.— Boil  slowly,  for 
2J^  hours,  %  cup  of  oatmeal,  in  1  qt.  of  water,  with  a  very  little  salt,  the  dish 
oeing  covered  to  prevent  evaporation;  then  strain.  A  double,  or  rice  kettle 
(which  see)  is  just  the  thing  to  avoid  burning.  "When  cold,  to  J-^  pt.  of  this 
gruel,  or  food,  add  an  equal  qiuuitity  of  thin  cream,  and  2  tea-spoonfuls  of 
white  sugar;  then,  to  this  mixtui-e,  uild  1  pt.  of  boiling  water,  and  when  cool 
enough  it  is  ready  for  use,  and  will  set  easy  on  the  stomach,  when  milk  and 
all  other  food  cannot  be  digested  by  a  feeble  or  weak  babe,  unless  aided  by  the 
use  of  lime-water,  as  above. 

8.  Drinks  for  Small  Children  Having  Dyspeptic  or  Diar- 
rheal Tendency.— Rice-water,  barley-water,  oatmeal-water,  made  by  boil- 
ing a  single  handful  of  either  of  these  to  1  qt.  of  water,  with  lemon  and  sugar, 
should  be  ready  in  every  house  where  there  are  children.  These  drinks  are  surely 
better  than  cold  tea,  which  is  often  given.  However,  milk  is  considered  better 
than  anything,  when  it  is  sweet  and  pure,  and  given  in  only  small  quantities  at 
any  one  time,  with  lime-water. 

9.  Dyspeptics,  Healthy  Food  for.— It  is  a  well  known  fact  that 
meats  are  much  more  needed  in  winter  than  in  the  heat  of  summer,  and  the 
following,  written  by  a  well  known  physician  (Dr.  Hunt,  of  New  Jersey), 
explains  the  whole  matter  so  fully,  1  will  give  it  a  place.  Dr.  Hunt,  the  editor 
of  the  Newark  (N.  J.)  Advertiser,  wholly  regardless  of  the  loss  of  his  fellow- 
practitioners,  by  "a  fearful  state  of  healthf ulness "  in  that  vicinity,  and  hon- 
est as  he  is  skillful  in  his  professional  work,  gives  this  advice  for  the  summer 
season: 

"  Fruits  and  veg:etables,  with  an  abundance  of  good  milk  and  bread,  should 
be  the  main  substantials  and  not  the  mere  side  dishes  of  the  table.  There  are 
too  many  who  simply  add  what  the  summer  brings  to  their  usual  bill  of  fare. 
They  still  indulge  in  heavy  meats  and  stimulating  condiments,  adding  some 
badly  cooked  vegetables,  and  finishing  with  the  usual  flatulent  pastry,  or  may- 
hap a  few  berries;  but  this  is  an  injustice  both  to  the  system  and  to  the  Provi- 
dence whose  blessings  are  showered  upon  us  in  such  prodigal  profusion.  Meat 
should  now  become  the  side  dish;  gravies,  stews  and  condiments  should  be 
utterly  abandoned;  and  the  system  should  be  toned  and  purified  by  the  tonic  of 
the  field  and  garden.  Milk  is  better  than  medicine,  and  the  entire  pharmaco- 
poeia contains  nothing  equal  to  what  now  comes  to  us  from  the  true  laboratory 
— comes  to  us  not  only  with  healing  wing,  but  with  a  flavor  for  the  palate 
which  all  the  French  cooks  in  Paris  could  not  imitate.     And  the  offerings  arrive 


TREATMENT  OF  DISEASES. 


151 


•with  such  glorious  progressivencss!  First  coaics  tlic  strawberry,  like  a  blush 
on  the  cheek  of  Mother  Earth;  then  the  berries  and  vegetables  of  more  vigor- 
ous growth;  tlien  the  stately.luscious  melon,  the  charm  and  glory  of  the  break- 
fast-table; then  corn,  which  is  meat  in  nutrition;  witli  the  juicy  apple,  the 
pride  of  prince  and  peasant.     Then  we  come  to  the  pear  and  to  the  orchard — 

Where  peaches  grow  with  sunny  dyes. 
Like  maiden's  checks  when  blushes  rise. 
Where  huge  figs  the  branches  bend. 
Where  clusters  from  the  vine  distend. 


There  is  the  feast  which  nature  spreads.  Let  every  man  say  grace  In  his  heart, 
and  partake  of  it  thankfully." 

10.  Gaseous  Dyspepsia,   Simple  but  Effectual  Bemcdy. — 

Where  gas  distends  the  stomach,  or  bloats  the  bowels,  taking  15  to  20  drops 
of  chloroform  in  a  little  syrup,  after  eating,  will  expel  the  gas,  and  stop  the  fer- 
mentation in  a  few  minutes. 

Remarks. — Chloroform  is  well  known  to  be  a  very  diffusive  stimulant,  and 
hence  this  action  of  it  might  be  expected.  It  is  easily  tried  and  may  prove  as 
effectual  as  it  is  claimed  to  be.  (See  the  closing  remarks  on  pimples,  bad  and 
of  long  standing,  etc.,  for  the  use  of  animal  charcoal,  with  sugar,  before 
meals,  also  of  soda  after  meals,  for  this  gaseous  condition  of  the  stomach.) 

11.  Dyspepsia,  or  Indigestion,  Very  Valuable  Treatment 

of. — I  am  now  using  a  very  valuable  medicine,  or  combination,  on  a  case 
where  the  indigestion  was  very  bad,  so  much  so,  it  might  be  considered  real 
dyspepsia;  but  the  treatment  allayed  the  distress  so  promptly,  and  helped,  or 
enabled  the  food  to  digest,  so  effectually  that  I  will  give  the  recipe.  First  I 
used  the  following  fluid  preparation: 

I.  Solution  for  Dyspepsia. — Pepsin  in  crystals,  30  grs. ;  glycerine,  1  oz. ; 
concentrated  lactic  acid,  %  <^2. ;  distilled,  or  soft  water,  4  ozs. ;  mix.  Dose — 
A  tea-spoonful  in  3  or  4  tea-spoonfuls  of  water,  immediately  after  each  meal. 

Remarks.— After  a  week  or  two,  as  the  case  may  improve,  less,  and  still 
less,  may  be  used,  say  ^  tea-spoonful  only,  till  flnah_)  cured.  And  in  case 
there  is  a  diarrheal  tendency,  or  any  inflammatory  condition  of  any  part  of  the 
system,  in  which  the  lactic  acid  is  not  good,  take  the  following  powder,  in  place 
of  the  solution,  as  above: 

12.  Powder  for  Dyspepsia,  Diarrhea,  etc.— Sub-carbonate  of 
bismuth,  200  grs.'.Scheffer's.or  other  good  pepsin,  100  grs.  Mix  thoroughly, 
and  make  into  20  powders.  Dose — Take  1  powder  in  a  little  molasses  and 
water,  half-and-half,  immediately  after  each  meal,  the  same  as  the  solution; 
and  after  some  time,  or  suitable  improvement  has  been  made,  divide  a  powder 
for  2  doses,  as  long  as  needed. 

Remarks. — This  will  meet  very  bad  cases  of  either  disease,  and  prove, 
generally,  all  that  can  be  desired.  See  the  use  of  bismuth  with  Dover's 
powders,  in  loosenessof  the  bowels,  from  teething — where  it  is  effectual,  although 
the  cause,  in  the  case  of  teething  is  continued  for  several  months,  or  as  long  as 
the  teething  continues.    It  holds  the  fort,  however,  notwithstanding  this  con- 


153 


Die.  CEASE'S  RECIPES. 


tinuance  of  the  cause,  so  it  will  with  the  pepsin  here  as  well  as  In  the  other  case. 
But  whether  the  solution  or  the  powder  is  being  used,  if  tliere  is  heat  and  an 
uneasy  or  distressed  condition  of  the  stomach,  it  is  an  evidence  that  the  hot 
water,  given  next  below,  is  called  for,  and  will  prove  valuable. 

13.  Hot  Water  for  Dyspepsia.— The  following  item  is  from  the 
Hartford  Courant,  which  I  have  since  proven  to  be  very  valuable.  By  using 
the  hot  water  an  hour  before  each  meal,  instead  of  only  at  breakfast.  The 
Courant  &&ys\  "A  gentleman  who  is  in  business  in  this  city  has  cured  him- 
self of  a  chronic  and  ugly  form  of  dyspepsia  in  a  very  simple  way.  He 
was  given  up  to  die;  but  he  finally  abandoned  alike  the  doctors  and  the  drugs, 
and  resorted  to  a  method  of  treatment  which  most  doctors  and  most  persons 
would  laugh  at  as  an  '  old  woman's  remedy.'  It  was  simply  swallowing  a  tea- 
cupful  of  hot  water  before  breakfast  every  morning.  He  took  the  water  from 
the  cook's  tea-kettle,  and  so  hot  that  he  could  only  take  it  by  the  spoonful.  For 
about  three  weeks  this  morning  dose  was  repeated,  the  dyspepsia  decreasing  all 
the  while.  At  the  end  of  that  time  he  could  eat,  he  says,  any  breakfast  or  dinner 
that  any  well  person  could  eat — had  gained  in  weight,  and  has  ever  since  been 
hearty  and  well.  His  weight  is  now  between  30  and  40  pounds  greater  than  it 
was  during  the  dyspepsia  sufferings;  and  for  several  years  he  has  had  no  trouble 
with  his  stomach — unless  it  was  some  temporary  inconvenience  due  to  a  late 
supper  or  dining  out,  and  in  .such  a  case  a  single  trial  of  his  ante-brcuk  fast  remedy 
was  sure  to  set  all  things  right.  He  obtained  his  idea  from  a  Ge/mau  doctor, 
and  in  turn  recommended  it  to  others — and  in  every  case,  according  to  this 
gentleman's  account,  a  cure  was  effected." 

Remarks. — After  seeing  the  above  item  in  the  Courant  I  have  had  occasion 
to  use  the  hot  water  personally,  and  to  direct  it  for  others;  and  I  have  found  it 
satisfactory,  if  taken  faithfully  before  each  meal,  instead  of  only  at  breakfast.  I 
also  find  that  heating  it  in  summer  to  about  140  degrees  and  in  winter  to  145  degrees 
F. ,  is  about  the  right  degree  of  heat.  I  heat  it  over  a  small  coal-oil  stove,  in  a  pint 
tin  cup,  about  %  full,  whicli  I  find  about  the  right  amount  to  be  taken  at  one 
time.  It  can  be  heated  in  a  lea-kettle  and  poured  into  a  cup  or  bowl;  but  it  is 
well  to  have  a  thermometer  to  know  just  Avhat  the  heat  is.  A  tea-spoonful  of 
sugar  makes  it  pleasant  for  me,  but  a  bit  of  lemon  juice  might  suit  some  better. 
It  must  be  followed  for  several  months,  in  long  standing  cases,  to  prove  of  la.st- 
ing  benefit,  eating  only  easily  digested  food,  and  nothing  that  disagrees  with 
the  stomach.  The  sipping  of  the  hot  water  has  this  advantage  also,  it  allays 
the  great  thirst  of  dyspeptic  patients,  as  well  a.s  the  heat  and  distress  in  the 
stomach,  better  than  anything  else  I  know  of,  contracting  the  lax  and  flabby 
condition  of  the  muscular  coating  of  the  stomach,  giving  tone  and  strength  to 
this  organ,  which  immediately  diffuses  Itself  to  the  whole  system.  Take  the 
hot  water  before  each  meal  and  at  bed-time  '■  long  as  you  have  any  considerable 
thirst.  Be  careful,  also,  not  to  eat  too  much,  and  only  at  meal  times, 
and  a  cure  must  be  the  result.    (See  also  Hot  Water  Cure  for  Consumption.) 

APPETITE— To  Increase  or  Restore.— Obtain  valerian  root,  J^ 
or  %  lb.    Have  it  ground  coarsely,  or  well  bruised.    Make  a  tea  of  it  by  steep- 


I! 


TREArVENT  OF  DISEASES. 


1B8 


ing  a  rounding  table-spoonful  of  the  powder  in  water  1  pt.     Dose — One  to  9 
table-spoonfuls  just  before  meals,  and  half  to  a  wine-glassful  at  bed-time. 

Remarks. — This  plant  is  known  as  the  American  Greek-valerian,  abscess 
root,  blue  bells  (from  its  blue  flowers),  sweat  root,  Jacob's  ladder,  etc.  The 
Latin,  or  technical,  name  is  polemonmm  reptans.  It  grows  in  the  northern 
states,  and  was  a  great  favorite  with  the  Indians,  the  tea  being  given  freely  in 
fevers,  pleurisy,  and  to  produce  copious  perspiration.  It  is  claimed  also  to 
cleanse  the  blood,  and  to  have  cured  many  cases  of  consumption. 

PECKHAM'S  GENUINE  BALSAM  — For  Coughs,  Sore 
Throat,  Sore  Chest,  Kidney  Difflculties,  Wounds,  etc.— Rosin, 
10  lbs. ;  spirits  of  turpentine,  1  gal.;  or,  rosin,  23>^  ozs. ;  turpentine,  2  ozs.,  is 
the  same  proportion.  Dikections — Melt  the  rosin  in  a  suitable  kettle,  or  pan, 
over  a  stove,  in  the  day  time,  so  that  it  shall  not  be  necessary  to  have  a  lamp, 
or  candle,  near;  and  when  not  too  hot  put  in  the  turpentine,  gradually.  It 
must  not  be  made  over  an  open  fire,  as  the  gas  arising  from  it  as  the  turpen- 
tine is  put  in  takes  Are  very  readily,  and  would  quickly  fill  a  wh^^le  room  with 
its  blaze,  and  perhaps  fire  the  house ;  hence  I  have  given  these  necessary  pre- 
cautions. Bottle  while  moderately  hot,  else  it  will  run  too  slowly.  Dose — For 
a  grown  person,  take  from  5  to  10  drops  on  sugar;  children,  1  or  2,  to  5  drops, 
night  and  morning. 

Remarks. — I  obtained  this  recipe  of  L.  S.  Robinson,  of  Jackson,  Mich., 
who  says  he  has  made  and  sold  thousands  of  dollars  worth  of  it,  claiming  that 
it  is  the  original  Peckham's  balsam,  and  that  all  additional  articles  put  in 
and  claimed  to  be  an  improvement,  should  not  be  used.  With  this  balsam  Mr. 
Robinson  claims  he  has  made  some  remarkable  cures  in  the  diseases  mentioned, 
both  internal  and  external,  and  mentions  the  following  cases. 

I.  A  mare  of  his  own,  being  in  a  strange  pasture  with  some  cows, 
was  badly  hooked  one  night.  The  wound  was  long,  deep  and  jagged,  upon 
the  side ;  but  he  put  some  of  this  balsam  into  every  part  of  the  wound,  then 
sewed  it  up,  except  a  little  opening  at  the  lowest  point  of  the  wound,  to  allow 
tlie  matter  in  healing  to  drain  off.  Then  drove  home,  30  miles,  the  same  day, 
and  the  wound  made  a  very  rapid  healing. 

II.  A  remarkable  case,  that  of  a  lady  who  had  had  several  miscarriages, 
and  feared  another,  there  being  an  inflammatioii  of  the  parts,  and  also  of  the 
neck  of  the  bladder;  but  5  to  8  drop  doses,  night  and  morning,  of  this  balsam, 
cured  both  difflculties;  the  lady,  upon  a  subsequent  trip  he  was  making  over 
that  route,  showing  him  the  babe,  healthy  and  well,  and  herself  the  same,  tell- 
ing him,  "There,  doctor,  that,  is  your  child,  you  saved  it;  nothing  else  was 
used." 

III.  A  gentleman  who  had  recently  buried  a  wife  from  consumption,  and 
who  considered  himself  past  help,  with  the  same  disease,  when  Mr.  Robinson 
first  made  his  acquaintance.  But  with  this  balsam  internally,  and  Cook's 
electro-magnetic  liniment,  externally,  he  was  entirely  cured,  and  is  still  alive, 
at  this  writing,  hale  and  hearty,  living  with  a  second  wife,  some  30  year* 
after  the  cure. 


i^i  if*.  :«,     S- 


UA 


DR.  CHASE'S  RECIPES. 


BRIGHT'S  DISEASE  OP  THE  KIDNEYS.-A  Novel  Cure 
for.. — A  correspondent  of  the  New  York  Evening  Post  gives  the  following 
novel  item  to  that  journal.     He  says: 

"About  20  years  ago,  a  (laughter  of  mine  —  then  about  6  years  old  —  was 
given  up  to  die  by  the  family  ph,ysician,  who  said  that  she  had  Bright's  Disease 
of  the  Kidneys,  and  that  it  was  "incurable,  and  never  known  to  be  cured  either 
in  Europe  or' America.  The  physician,  ou  giving  the  ca.se  up,  told  my  wife  to 
give  the  cliild  anything  tliat  she  wanted,  and  to  make  her  as  comfortable  as 
possible  while  she  lived.  The  child  constantly  called  for  beans;  so  my  'vifo 
cooked  some  as  quickly  a.s  possible,  not  stopping  to  parboil  them,  as  is  usually 
(lone,  but  boiled  beans,  pork  and  potatoes  together,  iu  the  tirst  water,  and  when 
well  cooked  she  gave  them  to  the  child  to  eat.  The  child  then  went  to  sleep 
and  from  that  time  began  to  improve.  She  is  now  the  mother  of  two  children 
She  is  not  troubled  with  the  disc;isc  unless  she  takes  a  severe  cold,  and  whcu 
that  happens  she  at  once  uses  her  old  remedy,  and  it  is  always  effectual. 

Remarks.  There  is  nothing  siiid  here  about  continuing  to  eat  the  beans; 
but  I  take  it  for  granted  that  tliis  was,  and  should  be  done  in  all  cases;  and  tell 
me,  pray!  why  beans  should  not  have  this  power  as  well  as  any  drug?  And 
it  is  admitted,  as  this  writer  says,  that  it  is  seldom,  or  never  known  to  be  cured. 
Let  this  remedy,  therefore,  have  more  than  a  fair  trial  by  a  long  continued  use. 
Beans  are  certainly  a  healthy  and  agrcciiblo  food  for  a  general  diet.  But  if 
used  especially  for  kidney  dltliculties  keep  all  their  virtues  by  not  changing  the 
water.  Beaijs  over  a  year  old  are  liable  to  become  musty  as  well  as  doubly 
hard,  and  unfit  for  this,  or  any  other  use, 

2.  Bright's  Disoaso— Sixteen  out  of  Nineteen  Cases  in  a 
London  Hospital  Cured. — Notwithstanding  the  statement  in  the  item 
above,  that  BriglUs  disease  was  never  to  be  cured  in  Europe  or  America,  still 
some  years  ago  a  London  (Eng.)  physician  reported  in  the  London  Lancet,  tho 
cure  of  16  out  of  19  cases,  in  the  Hospital,  by  the  use  of  15  gr.  doses  of  pow- 
dered valerian,  3  or  four  times  a  day,  with  supporting  diet.  Now  the  fl.  ex. 
would  be  used,  iu  ,'/^  to  1  teaspoon  doses,  with  the  same  elfect;  but  I  am  not 
aware  of  its  having  been  used  by  others.  But  if  one  has  the  difficulty  it  had 
better  be  tried,  and  may,  with  the  beans,  as  above,  cure  more  than  without 
them. 

QUINSY.— A  Now  and  Successful  Remedy  for.— A  Dr.  Gine, 
Professor  of  Clinical  Surg\'iy,  at  i\[adrid,  Spain,  reports  through  the  La  Presss 
Med.  Beige.  July  17,  1881,  the  bicarbonate  of  soda  (the  common  baking  soda, 
the  best,  however  is  the  English  bicarbonate,  kept  by  druggists)  applied  to  the 
tonsils  i\i  line  powder  in  Quinsy,  repeating  frequently,  is  of  inestimable  effi- 
cacy, he  having  cured  dozens  of  cases — in  no  case  without  benefit,  and,  usually 
a  cure  in  24  hours;  and  in  no  case  when  he  had  used  it  had  he  found  it  neces- 
sary to  remove  the  tonsils. 

Directions  for  Application,  It  may  be  applied  by  rolling  a  bit  of 
paper  of  suitable  length  into  cylindrical  form,  then  putting  the  end  into  a  fine 
powder  of  the  soda,  to  get  a  suitable  amount  into  the  hollow,  the  size  of  an 
ordinary  goose  quill  and  blowing  it  upon  the  tonsils;  or  applying  it  by  wetting 
tlie  finger,  then  putting  the  finger  into  the  powder,  then  upon  the  tonsils. 

Remark.^     I  have  had  no  opportunity  for  trying  it  for  lIu;:  pm'pose,  but  \ 


THEATME^'T  OF  DISEASES. 


15ff 


nave  proved  its  value  as  a  gargle  In  "8ore  Throat, — which  see.  See  also  it» 
value  in  "  Burns,  Scalds,  etc."  See,  also,  "Inflammation  of  the  Tonsils  following 
Sick  Headache,"  where  the  latter  remedy — the  salicyla'aof  soda — is  tised  as  u 
satisfactory  cure  in  both  these  diseases,  as  inflammation  of  the  tonsils  is  only 
another  name  for  quinsy. 

1.  EYE-WATERS.— Sulphate  of  zinc,  and  fine  table  salt,  each4  grs. ; 
sugar  of  lead,  2  grs. ;  morpliine,  5  grs. ;  loaf  sugar,  10  grs. ;  distilled  or  raia 
water,  4ozs.;  mix  and  keep  corked.  Directions — Drop  1  or  2  drops  in  the 
eye  morning  and  evening,  else  apply  with  the  finger  between  the  lids  which 
is  the  most  common  way.  Best  done  when  laying  down.  It  can  be  done  very 
well  by  holding  the  head  back. 

Remarks. —  This  will  be  found  a  very  valuable  eye-water  in  all  cases  of 
weakness,  or  slight  inflammation  of  the  eye.  It  may  be  applied  three  or  four 
times  a  day,  if  needed  so  often.  It  is  well  to  shake  it  two  or  three  times  a  day 
at  first,  for  a  week  or  ten  days,  then  allow  to  settle,  and  strain.  If  this  causes 
too  much  smarting  in  bad  cases,  reduce  some  of  it  with  more  rain  water,  so  it 
shall  not  smart  more  than  five  minutes  at  most. 

2.  Eye- Water  for  very  Sore  Eyes  or  Catarrhal  Ophthalmia. 

— Tincts.  of  aconite,  and  veratrum  viride,  each  10  drops;  acetate  of  lead,  5  grs.; 
morpliine,  o  grs.;  water,  as  in  No.  1,  4  ozs.  Dikections — Open  the  lids  and 
put  in  fic'ily. 

Remarks. — I.  It  is  claimed  by  physicians  that  this  has  cured  very  bad 
cases.  These  very  bad  cases  are  generally  the  result  of  an  acute  inflammation 
of  the  eyes  which,  instead  of  having  been  cured,  have  degenerated  into  a 
chronic  or  long  standing  condition,  with  considerable  watering  of  the  eyes,  and 
also,  especially  in  the  mornings,  a  thick  matter  is  found  in  them,  all  for  the 
want  of  proper  treatment,  else  a  scrofulous  condition  of  the  system.  In  all  these 
cases,  bathing  the  feet  in  hot  water  evenings,  and  taking  cream  of  tartar,  1  oz., 
dissolved  in  1  pt.  of  boiling  water,  and  drank  of  freely,  when  cold,  to  produce 
gentle  cathartic  action,  will  be  found  a  valuable  help  in  curing  them;  or,  the 
old  plan,  taking  cream  of  tartar  and  sulphur,  equal  parts,  or  of  late,  2  ozs.  of 
cream  of  tartar  to  1  oz.  of  sulphur,  mixed  and  stirred  into  syrup,  and  take  3 
mornings  and  skip  3,  until  9  doses  are  taken,  was  a  good  way,  if  enough  is 
taken  to  act  pretty  freely  on  the  bowels  by  the  8d  day.  Being  also  careful  to 
avoid  a  greasy  diet,  and  using  only  plain  and  nutritious  food,  avoiding  also 
stimulating  drinks,  if  a  cure  is  hoped  for  or  desired. 

II.  If  the  Urine  is  high  colored  or  deficient  in  quantity,  take  acetate  of 
potash,  '  jz.,  in  water,  8  ozs.  Dose— 1  to  2  tea-spoonfuls  3  or  4  times  daily 
until  free  and  clear,  will  aid  much  in  bringing  about  a  healthy  condition  of  the 
system  in  most  cases.  ' 

III.  Case  in  Hand.  Prof.  Scudder,  in  the  Edeetic  Medical  Journal,  gives 
the  case  of  a  child  11  months  old  having  this  catarrhal  ophthalmia,  with  the 
matter  sticking  the  lids  together  in  the  mornings,  cured  by  him  with  the  above 
treatment  after  other  physicians  had  failed  to  give  any  relief;  with  the  addition 
only  of  the  tinct.  of  rims  toxicondendron  (poison  oak)  4  drops  in  4  ozs.  of  watei. 


16G 


DR.  CHASES  RECIPES. 


Dose — Ono  tea-spoonful  4  times  daily.    His  cure  was  effected  in  5  weeks,  and 
very  satisfactory. 

3.  Weak  Eyes,  Mild  Remedy  for.— Put  1  dr.,  or  a  tea-spoonful, 
cacli  of  spirits  of  camplior  and  laudanum  into  a  4  oz.  vial  and  fill  with  rose- 
water.  Sliake  and  apply  aa  often  as  needed.  Rain  water  will  do.  Shaken 
wlien  used,  works  very  satisfactory. 

4.  Another  Mild  Eye- Water  —  For  Children.  —  Take  1  oz.  of 
elder  flowers  and  steep  in  }^  pt.  of  soft  water  (steep  in  an  earthen  dish);  strain, 
and  add  }4  tea-spoonful  of  laudanum.    Keep  in  a  cool  place,  and  use  as  needed. 

Remarks. — If  the  eyes  are  painful,  wet  soft  clotlis  with  this,  and  bind  on  at 
night.  If  of  long  standing  or  chronic,  make  a  tea  of  the  elder  flowers  and 
drink,  or  give  to  children  in  these  cases,  to  cleanse  the  blood. 

5.  Weak  Eyes,  Wash  for.— Some  writer  for  weak  eyes  says:  "  Bathe 
your  eyes  night  and  morning  in  a  tolerably  strong  solution  of  common  table  salt 
and  water.  We  have  known  some  remarkable  cures  effected  by  this  simple 
remedy.  After  bathing  the  eyes  daily  for  about  a  week,  intermit  a  day  or  two; 
then  resume  the  daily  batliing,  and  so  on  till  your  eyes  get  strong  again." 

6.  Eyes,  Acute  Inflammation  of— Valuable  Bemedy.— For  an 
acute  inflammation  of  the  eyes  I  know  of  notliing  better  than  to  take  tlie  white 
of  an  egg,  in  a  tin  cup,  and  beat  into  it  tlioroughly  about  J^  a  teaspoon  of  pow- 
dered alum;  r.et  on  the  stove  to  heat,  and  stir  constantly  till  it  curdles;  then 
strain  off  the  whey,  breaking  up  the  curd  and  putting  it  upon  a  cloth,  and  lay 
upon  the  eye;  and  as  it  becomes  dry,  take  it  off  and  fold  the  cloth  around  it  to 
keep  the  curd  together;  re-wet  it,  by  putting  it  into  tlie  whey,  drain  off  tlie  sur- 
plus whey,  and  re-apply.  This  may  be  done  2  or  3  times;  tlien  make  more,  if 
needed,  and  use  the  same  way,  until  the  inflammation  subsides;  after  which 
any  of  the  eye  waters,  reduced  with  water  to  be  very  mild,  may  be  used  to 
strengthen  the  eyes.  I  have  used  tliis  in  just  this  way,  upon  my  own  eye,  with 
entire  success.  If  the  inflammation  should  continue  long,  take  some  salts  or 
vream  of  tartar,  or  the  sulphur  mixture  as  in  No.  3  for  "Catarrhal  Ophthalmia." 
I  see  this  alum  cure  is  recommended,  in  about  the  same  way,  for  sprains. 
I  have  not  used  it  upon  them;  yet,  as  a  sprain  produces  an  inflammation,  I  think 
It  will  prove  valuable  there  also. 

7.  Eyes,  to  Remove  Iron  and  Steol  from.  —  Iodine,  2  grs. ; 
iodide  of  potash,  12  grs. ;  soft  water,  3  ozs. 

Remarks. — Accidents  are  often  occurring  to  millers,  while  picking  the  mi!! 
stones,  by  a  small  bit  of  steel  from  the  pick  penetrating  into  the  coating  of  the 
eye.  Dr.  T.  B.  King,  of  Toledo,  an  old  English  physician,  referred  to  several 
times  in  this  work,  informs  me  that  he  has  cured  several  cases  with  this  prepa- 
ration. I  have  had  no  opportunity  to  test  it  since  I  obtained  it,  but  had  one 
just  before,  whicli  I  was  relating  to  the  "  Old  Doctor,"  when  he  gave  me  this. 
He  says,  by  putting  one  or  two  drops  of  it  into  the  eye  a  few  times,  the  steel  or 
iron  will  be  loosened  in  24  hours.  Then  let  no  one  fail  to  try  it,  as  soon  as 
needed. 


TREATMENT  OF  DISEASES. 


167 


8.  Eyes,  Granulation  of.— For  granulations  (small  grain-Hkc  cievar 
tlons  inside  of  the  lids)  of  the  eye,  Dr.  King  puts  corrosclve  sublimate,  %  gr., 
into  the  reddish  codlivcr  oil,  1  oz.,  dissolves  and  applies  2  or  8  times  daily,  witli 
great  success. 

0.  Films  of  the  Eye  —  One  Case  of  Five  and  One  of  Nine- 
teen Years  Blindness  Cured.— I.  Dr.  M.  P.  Greensword,  of  Pough- 
keepsic,  N.  Y.,  reporting  through  the  Medical  Summary,  in  Dec.  No.  for  1883, 
says:  "I  took  a  patient  that  had  been  blind  five  years  from  opacity  (thickening 
of  the  cornea  membrane  covering  the  front  of  the  eye,  which  prevents  seeing 
through  it)  and  gave  him  the  nitrate  of  silver  in  doses  as  follows:  Nitrate  of 
silver,  5  grs. ;  tannin,  2  grs. ;  rain  water,  6  ozs.  Dose— A  tea-spoonful  15  min- 
utes before  each  meal.  In  10  days  he  began  to  receive  sight,  and  in  one  year 
his  sight  was  nearly  perfect. 

"After  this  I  took  a  man  aged  82,  and  blind  nineteen  years  from  opacity  of 
the  cornea:  1  gave  him  the  same  remedy,  in  the  same  way,  and  in  0  months  his 
sight  was  restored  nearly  perfect.  I  have  since  cured  a  great  many  cases  from 
opacity  by  the  the  same  remedy.  It  is  far  superior  to  mercury  in  any  shape. 
Another  advantage  in  using  this  remedy  is  that  the  patient  continues  to  grow  bet- 
ter for  a  year  after  discontinuing  its  use,  if  he  lets  all  other  medicines  alone  dur- 
ing that  time." 

Remarks. — The  Doctor  admits  having  failed  to  cure  some  cases  of  females, 
who  were  troubled  with  leucorrhcea,  until  he  cured  that  difQculty  by  ap- 
plying a  sponge  to  the  parts  wet  with  a  strong  solution  of  cadmium,  for  24 
hours;  then  alternate  with  a  sponge  pessary,  saturated  with  pure"  glycerine,  for 
the  same  length  of  time.  The  words,  "a  strong  solution,"  may  do  very  well  for 
a  physician,  but  for  the  people  it  is  not  as  well  as  to  say  how  many  grs.  to  1  oz. 
of  water — from  i^  to  4  grs  to  the  oz.  are  used  as  an  eye-water,  and  double  this 
strength  is  used  in  ulcerations  of  the  ear;  then  5  or  6  grs.  to  1  oz  of  soft  water 
would  be  as  strong  as  I  would  recommend.  It  is  much  like  the  sulphate  of 
zinc  in  its  action.  I  trust  the  nitrate  of  silver,  as  above,  will  continue  to  give 
satisfaction  in  blindness. 

If  nitrate  of  silver  is  taken  very  long  in  any  case,  I  should  fear  it  might 
give  a  dark  color  to  the  skin  and  whites  of  the  eyes,  fliat  could  never  be  removed. 
Look  out  for  that,  by  consulting  with  your  physician,  and  stop  its  use  if  these 
conditions  show  at  all,  but  even  this  is  better  than  blindness. 

II.  The  old  plan  of  removing  films  from  the  eyes,  by  rubbing  a  piece  of 
"blue  stone"  (blue  vitrol — sulphate  of  copper),  made  very  smooth,  over  them, 
once  daily,  which  has  been  done  also  for  granulations,  is  a  quicker  way,  and  no 
danger  of  discoloring  the  skin.  But  this  would  have  to  be  done  by  a  physician 
or  some  one  a  little  skilled  in  turning  up  the  lids  out  of  the  way,  then  simply 
passing  it  carefully  over  the  film  or  granulations,  as  the  case  may  be.  It  is 
pretty  severe  but  effectual,  if  properly  done.  The  eye-lid  should  be  held  open 
2  or  3  minutes  before  allowing  it  tci  close. 

III.  Films  are  also  removed  with  corrosive  sublimate,  J^  gr.  dissolved  in 
^  oz.  of  sub.  acetate  of  lead  water,  then  %  oz.  of  white  cod  liver  oil,  added 


\{ 


''•1 


■'  (l/'i 


:  M 


I  ■ 


158 


DR.  CHASE'S  RECIPES. 


«nd  shaken  until  thoroughly  mixed,  and  shaken  when  used.  Put  on  a  little 
"with  a  brush  once  daily.  Of  course,  in  all  cases,  correct  the  blood  and  general 
health. 

10.  Stye  upon  the  Eye— Lid  Remedy.— Put  a  teaspoonf  ul  of  black 
tea  in  a  small  bag;  pour  on  it  enough  boiling  water  to  moisten  it;  then  put  it 
on  the  eye  pretty  warm.  Keep  it  on  all  night  and  in  the  morning  the  stye  will 
most  likely  be  gone;  if  not,  a  second  application  is  certain  to  remove  it." 

Remarks. — The  infusion  or  weak  tea,  made  from  black  tea,  has  been  for 
some  time  considered  good  as  an  eye-water,  tlien  why  not  the  grounds  good  as 
a  poultice?    I  believe  it  may  be  worthy  of  trial. 

As  a  beverage  the  black  tea  is  preferable  for  invalids  and  for  nervous 
people — a  weak  infusion.  Should  the  above  poultice  of  tea  fail,  tr^  the  follow- 
ing,  which  I  know  must  be  good  in  any  kind  of  swelling,  as  styes,  boils,  etc., 
if  followed  up  properly.  It  is  from  the  Cricket  on  the  Hearth,  a  valuable  paper. 
It  is  headed: 

11.  A  Stye,  to  Remove  from  the  Eyelid.— "The  stye  is  strictly 
only  a  little  boil,  which  projects  from  the  edge  of  the  eye-lid.  It  usually  disap- 
pears of  itself  after  a  little  time,  especially  if  some  purgative  medicine  be  taken. 
If  the  stye  should  be  very  painful  and  inflamed,  a  small  warm  poultice  of  lin- 
seed meal  and  bread  or  milk  must  be  laid  over  it,  (a  poultice  of  powdered 
slippery  elm  is  also  good  for  any  infiammation),  and  renewed  every  5  or  6  hours, 
and  the  bowls  freely  acted  upon  by  a  purgative  draught,  such  as  the  following: 

I.  Purgative  Draught  for  Stye,  or  Other  Purposes. — "  Take  Epsom  salts, 
J^  oz. ;  best  manna,  J^  oz. ;  infusion  of  senna,  %  oz. ;  tinct.  senna,  3^  oz. ;  spear- 
mint water,  1  oz. ;  distilled  or  soft  water,  2  ozs.  Mix  and  take  3,  4  or  5  table- 
spoonfuls.  When  t^e  stye  appears  ripe,  an  opening  should  be  made  into  it  with 
the  point  of  a  large  needle,  and  afterward  a  little  of  the  following  ointment  may 
he  smeared  over  it  once  or  twice  a  day. 

II.  Ointment  for  Stye,  Chaps,  etc. — Take  spermaceti,  %  oz.;' white  wax, 
IJ^  ozs. ;  olive  c'l,  3  o73.  Mix  them  together  over  a  slow  fire,  and  stir  thera 
constantly  until  coM. 

Remarks. — Box  the  ointment  for  use,  as  above  indicated.  A  faithful  use 
of  these  will  soon  tel . 

1.  CORNS-  Hard  and  Soft,  Warts,  Bunions,  etc.— I.  Cwns.— 
Probably  but  few  subjects  of  more  universal  interest  could  be  found  than  the 
very  humble  one  of  corns.  A  writer  in  the  Chi-iMian  Weekly  says:  "  They  are 
of  two  kinds — soft  aud  hard — the  result  of  pressure  which  stimulates  the  skin 
so  that  an  increased  flow  of  blood  to  the  excited  part  is  caused,  and  the  cells  of 
the  cuticle  (from  the  Latiu  cutis,  skin,)  are  more  rapii'ly  produced  than  is 
natural  Soft  corns  occur  between  the  toes,  bec_use  of  the  pressure  of  the  joints 
of  the  smaller  toes  on  the  opposite  skin,  and  the  corn  is  constantly  moist  with 
perspiratior  The  first  thing  in  the  cure  of  corns  is  to  remove  the  cause — ^wear 
soft,  broad-to'.-a  shoes  and  boots,  and  thus  ii^move  the  irritating  pressiire. 

I.  Hard  Co  ns. — Soak  hard  corns  in  warm  water,  shave  down,  touch  them 
■witli  a  little  acetic  acid  occasionally,  and  pvt  a  thin  plaster  over  the  corn  to  pre- 
vent chafing  after  the  application  of  the  acicL 


I  i 


\4 


TREATMENT  OF  DISEASE:!. 


109 


II.  Soft  C&itis. — In  the  case  of  soft  corns  great  cleanliness  must  be 
observed,  the  suffering  toes  must  be  kept  separate  by  a  bit  of  cotton,  and  the 
dead  skin,  after  toucliing  lightly  with  the  acid,  must  be  removed  as  fast  as  its 
tenderness  will  allow.  But  no  cure  can  be  accomplished  while  an  ill-fitting 
shoe  is  still  doing  its  mischievous  work.  Too  tight  a  shoe,  especially  one  too 
narrow-toed,  is  an  ill-fitting  shoe. 

Remarks. — I  wish  to  say  as  confirming  the  idea  above  advanced,  that  if  any 
one  will  not  give  up  their  "  tight  fits "  they  may  rest  assured  that  they  will 
always  have  a  crop  of  corn(s)  on  hand,  or  rather  on  foot.  So  suit  yourself  as  to 
keeping  a  full  supply. 

2.    .'  iunions,  Corns,  Warts,  etc.— Bristor's  Spanish  Destroyer. 

— Concentrated  ether,  1  lb. ;  gun  cotton,  1  oz. ;  best  alcohol,  8  ozs. ;  glycerine,  " 
1  oz. ;  a  trifle  of  red  aniline  to  color. 

I.  Direction  to  Make. — Put>  the  gun  cotton  on  a  plate  and  wet  it  with  a 
little  alcohol,  and  then  put  all  into  the  ether.  If  a  less  amount  is  desired  keep 
the  same  proportions.  Keep  corked.  To  color,  if  to  put  up  for  sale,  put  5  cts. 
worth  of  aniline  red  into  1  oz.  of  alcohol,  and  1  tea-spoonful  of  it  will  color  all 
a  nice  red,  more  or  less  as  you  choose. 

II.  Directions  for  Use. — Soak  tlie  feet  in  warm  water  from  5  to  10  min- 
utes; scrape  the  outside  of  the  corns,  or  bunions,  with  a  knife.  Apply  the 
•destroyer  to  the  afflicted  parts  with  a  brusli,  as  thin  as  possible,  about  three 
times  a  week,  4  or  5  applications  being  sufficient  to  cure  the  afEected  parts. 
Should  the  corns  be  between  the  toes  (soft  corp°),  place  a  little  piece  of  cotton 
between  them,  to  keep  them  apart,  and  to  keep  the  medicine  from  being  rubbed 
off. 

For  warts  keep  covered  with  the  remedy,  or  destroyer,  till  they  are  removed. 
Keep  the  vial  corked  tightly. 

The  destroyer,  when  applied  to  the  afflicted  parts,  forms  a  thin  plaster 
<artificial  skin)  over  the  same.  Discontinue  the  use  of  the  destroyer  until  the 
plaster  disappears.  When  my  wife  used  it  upon  her  bunions  she  put  some 
washing  fluid  (made  of  sal-soda  and  lime,  which  she  always  kept  for  washing 
purposes),  into  the  water  in  which  she  soaked  the  bunions,  then  scraped  off  all 
the  dead  matter  and  softened  skin,  and  applied  the  remedy.  It  did  not  take 
but  a  few  days  to  reduce  her  bunions  more  than  one-half  in  size,  and  to  remove 
all  soreness.     This  is  really  a  \  Tuable  thing  for  bunions. 

But  sal-soda  put  in  the  water  to  ''oak  the  corn,  or  bunion  in,  naking  u 
pretty  strong,  will  do  as  well  as  the  w  u^..  .ig  [fluid,  referred  to  above;  it  soft- 
ens the  hard  scaly  surface,  w'hich  is  to  be  scraped  off;  then  ^^pply  as  above 
directed,  with  a  brus)i. 

Remarks. — I  obtained  this  recipe  of  Wm.  H.  Bristor,  of  Springfield,  111., 
at  the  depot  where  he  was  selling  the  "  Destroyer,"  as  he  calls  it.  He  had  a  cir- 
cular, calling  himself  "The  Grept  Western  Corn  Doctor,"'  and  told  mv'  he  had 
traveled  8  years  in  its  sale,  and  had  cleared  his  living  for  himself  and  family 
and  built  a  house  in  Springfield  'vo  -'ii  $8,000  made  out  of  the  business.  This 
remedy  must  certainly  have  been  very  valuable,  or  he  could  not  have  continued 
ita  sale  for  so  many  yee""       t  he  showed  me  certiflcrttes  from  prominent  men. 


ICO 


DR.  CUASE'S  RECIPES. 


\\\ 


governors,  senators,  lawyers,  doctors,  etc.,  all  over  the  country  whom  he 
had  cured.  I  have  made  it  and  cured  many  bad  bunions,  and  hence  I  know  its 
value.  It  forms  an  artificial  skin  over  the  parts  and  hence  it  is  good  in  slight 
bruises  or  abrasions,  to  put  on  for  this  purpose,  to  protect  them  from  water,  et  , 

3.  Corns,  Simple  Bemedy  for. — Having  removed  the  friction  and 
pressure  causing  corns,  by  the  substitution  of  well  constructed  shoes  and  boots, 
the  thickened  cuticle  may  be  removed  by  applying  equal  parts  of  carbonate  of 
soda  and  common  brown  bar  soap.  Rub  these  substances  together,  witn  a 
spoon  handle  or  knife  blade  on  the  surface  of  a  plate,  forming  a  strong  alkaline 
ointment.  Directions — Spread  a  little  of  this  on  a  piece  of  buck-skin  or  wash- 
leather  and  apply  it  to  the  surface  of  the  corns  at  bed-time,  after  soaking  them 
for  5  or  10  minutes  in  hot  water,  allowing  it  to  remain  until  morning.  When 
the  soap  plaster  is  removed  in  the  morning,  the  corn  to  wliich  it  has  been  applied, 
will  be  found  white  and  soft,  and  by  scraping  a  little  around  its  base  with  your 
finger  nail,  or  a  dull  knife,  it  may  be  easily  raised  up  and  removed.  Then  apply 
the  colodion  or  artifical  skin,  or  a  bit  of  court  plaster,  till  it  heals.  This  is  all 
that  is  needed,  except  to  wear  easy  shoes  and  boots. 

4.  Corns,  A  Sun  'ure  for. — Bathe  in  a  strong  solution  of  sal  soda; 
pare  oflf  close,  and  touch  th  ^orn  with  carbonated  iodine;  repeat  the  application 
of  iodine  next  day,  and  a  cure  will  speedily  follow. 

Remarks. — A  druggist  will  prepare  this  mixture,  if  desired,  and  either  of 
the  plans  here  given,  with  proper  care  not  to  wear  tight  boots  or  shoes,  will 
cure  corns. 

5.  Com  Salve,  Effectual.— Pine  pitch,  or  pine  tar,  as  some  call  it, 
brown  sugar  and  saltpeter,  each,  1  tea-spoonful.  Simmer  together.  Pare  the 
com  as  close  as  you  can.  Spread  some  of  the  salve  on  an  old  kid  glove  or 
other  thin,  soft  leather,  the  size  of  the  corn;  bind  it  on  for  2  or  3  days;  when 
taken  oflf  the  corn  comes  oflf  with  it.    A  lady  who  had  used  it  gave  me  this, 

6.  Warts,  Simple  Cure  for.—  Cut  a  piece  of  wild  turnip, 
from  the  woods,  and  rub  several  times  upon  the  wart  or  warts.  A  writer 
says:  "I  removed  nearly  a  hundred    from  hr<ids,  leaving  no  scar  at  all." 

Remarks. — This  is  simple,  and  is,  no  doubt,  as  good  as  represented, 

7.  It  is  also  claimed  that  our  simple  potato,  cut  and  rubbed  on,  the  same 
as  the  wild  turnip,  in  the  receipt  above,  3  times  a  day  for  u  few  days,  removed 
20  warts  from  the  writer's  hands, 

8.  Another  writer  says:  "Chromic  acid,  p  drop  or  two  to  each  wart  at 
bed-time,  I  will  warrant  to  cure  in  3  days." 

Remarks. — Be  careful  not  to  get  it  on  the  hands  or  clothing,  nor  leave  it 
where  children  can  get  it.  Carbolic  acid,  full  strength,  will  do  the  same  thing. 
The  best  way  to  apply  any  acids  is  to  take  the  end  of  a  match-stick  and  mash 
one  end  between  the  teeth,  to  make  a  broom-like  end,  to  hold  only  a  drop  or 
two,  and  just  touch  the  head  of  the  wart,  or  corn  with  the  acid  2  or  8  times. 
Remember  this- -if  ycu  get  too  much  acid  on,  so  it  runs  down  into  the  flesh, 
8oda  will  neutralize  it.    The  chromic  acid  is  consiuered  the  safest  of  the  acida. 


■  -..'/ 


^^^^^m' OF  DISEUSBS. 


(See  Cancer.  Chromfo  a  -^  .  ^W 

parts.  '  '^'''°'°^"  ^«'d  i«.  etc.)    Pon't  use  enon.T.  . 

9.    Warts    S,'      .  ""  ^"'^"^^  *°«Pread  upon  other 

morning  wiof  a '      f"^'®  ^'^^  Easy  Cure     n  k>.. 

S^'dr/wh^UemSrir'^  ««n  proceed  to  mt   "*",""  "» ""'i'  «« 
«■•  three  times  a  vS'^T  "  "«'''"  "'*  "'o  bean  le»f  .         °  "^  "">  '""''s 

tie  Water     A„/!  f '™PH  oMily  obtained  and  „„,,'"'  ""=  "'kera. 

Of  La  J-Erfet  0 1  ^^T:  '''  ^-^^^^:Z1 ''  ''''  '^  «  «^ 
relieved  much  of  thTn        ^*  *^^  «°^^"inff  of  chWn  ^"-"^^^n^  Parts 

t^^at  the  takil  and  fn^r  ""'"^^'"^  seasickness     sTT  '  '^^  '^'"^^  ^as 
good.  "^  "°^  ^^^^^J^"g  a  iittle  of  it  from   the  b  S  ""^  '''^^'''' '' 

2     English  Remedy -Th.T       •  '    '   ""'"  ''  ^''' 

mrS°:trr'  ^~oi?;'^^^^^^^^  Hepatic  Dropsy 

hepatic  drop  Hd  on  ;  ; '^^  ""^-^^n  -'^ot  wt;'3  2T""'^ ''  "«"  ^-"^ 
^■"ff  the  abdoin)  Xn  T'^'  ^'""^  ^^"''  difflcultie  „n  ,  '''■  ^"  J'^^'^diceT 
^-  stated  t:i^V^p7/-f--(acondit.^^^^^^^^^^^^ 

,U;iIes)andincongLtiornnS      "'"'^  remarkable  resX    '„?'•  "V°^ 'P''''^*«> 
^"f  the  throat  and  Z     /  ,  '''"'°''*'0n,  or  an  unnatnrT'  '"  hemorrhoids 

patients  (per  on"  ofTnr'  '"'^^  ^''^  ^'"^  P^ovS  no  ^s'^m  °'"- '"'^^  «^  ^'«°^) 
t'ie  preparationsof  •  ^  "^  ^'^^^'^ss  appearancoV  '^  ^'Hcacious.  Anaemic 
2  to  5  grs  of  1',,  T'  ''"  ^°^^Wed  to  take  C  v  i.  T  f""*^*  *«'^«  ^"7  of 
•Hiministr M  ^^'^*''  o^  manganese     Tt    «  '"'"'^^  ^^  combined  with 


^^"^""^ 


163 


DR.  CHASE'S  RECIPES. 


Remarks. — Prof.  King,  in  his  "American  Dispensary,"  says:  "It  acts  like 
a  powerful  cholagogue,  (i  Greek  word  signifying "  to  caiTy  off  bile"),  causing  a 
profuse  secretion  of  bile,  and  has  been  used  with  efficacy  in  scrofula,  chlorosis 
(whites),  jaundice,  torpid  liver,  diseases  of  the  spleen  and  cachexia  {i.  e.,  any 
depraved  or  bad  condition  of  the  system,  as  from  cancer,  syphilis,  etc.). 
Dose— The  dose  is  from  5  to  20  grs.,  3  times  a  day.  A  dr.  or  two  (60  to  130 
grs.)  dissolved  in  a  3^  pt.  or  1  pt.  of  water  will  act  as  a  prompt  purgative,  with 
scarcely  any  depression  of  the  system.  "But,"  he  continues,  "large  doses,  or 
its  long  continued  use  in  small  doses,  injures  the  tone  of  the  stomach.  One  dr. 
of  the  sulphate  of  manganese  mixed  in  1  oz.  of  lard  has  been  iised  externally 
as  an  ointment  in  buboes,  chancres,  indolent  ulcers  and  some  diseases  of  the 
skin."  And  the  author  thinks  this  ointment  might  prove  valuable  to  rub  in 
thoroughly  ovui'  the  liver.  So  it  will  be  seen  that  this  preparation  of  manga- 
nese, is  a  valuable  article,  and  if  it  is  made  to  take  the  place  of  calomel,  it 
will  be  a  grand  thing  for  the  people.  Almost  any  cathartic,  if  very  long  con- 
tinued, will  depress  and  injure,  more  or  less,  the  condition  of  ,the  stomach;  so 
this  is  not  alone  in  thus  injuring  "  the  tone  of  the  stomach,"  if  long  continued. 

ALTERATIVF-  OR  BLOOD  PUMPIEIIS— By  Food,  Beers, 
etc. — An  inquiry  tr'  'igh  the  Blade  for  a  plan  to  improve  the  complexion  by 
removing  pimples,  etc.,  was  made  in  the  following  words:  "My  complexion  is 
sallow  and  bad,  my  skin  pimply  all  over.  I  am  run  down,  and  want  to  feel 
alive  again.  "What  is  the  matter,  and  what  is  to  be  done  ?  "  To  this  inquiry 
the  editor  of  the  "Household  Department"  made  such  a  common-sense  reply 
that  I  give  it  a  place,  hoping  that  every  one  needing  such  an  alterative  effect  will 
adopt  her  suggestions,  and  save  the  necessity  of  taking  something  which  is 
more  of  a  medicinal  character.     She  says : 

I.  The  matter  is  that  the  blood  is  thoroughly  vitiated,  and  improving  it 
must  be  a  matter  of  time.  Spring  diet  should  do  the  work  of  medicine,  largely. 
And  first  in  importance,  are  salads  of  all  sorts.  Every  family  should  have  its 
beds  and  boxes,  its  borders  and  hot-beds  full  of  fresh  sprouts,  from  the  pepper- 
grass  and  the  water-cress  to  the  tender  turnip,  mustard,  cabbage  and  beet  shoots, 
the  first  leaves  of  dandelion  and  sorrel,  cheril,  mint  and  parsely,  all  good  to 
mix  for  some  of  the  most  inviting  salads. 

II.  But  the  vegetable  which  combines  the  most  beneficial  qualities,  which 
ranks  as  a  medicine  and  purifier  of  the  finest  sort,  is  one,  which,  though  its 
stigma  is  now  removed  among  gourmands  and  in  polite  society,  is  under  the 
ban  in  ordinary  circles.  The  virtues  of  the  onion  render  it  a  pharmacopa?ia  in 
itself.  Eaten  raw,  with  or  without  vinegar,  it  is  the  most  effective  purifier  ot 
the  blood  knc  a.  It  has  been  known  to  leave  consumptives  plump  and  ro^y. 
It  cures  dyspepsia,  and  is  a  thorough  worm-medicine  for  children.  As  a  toilet 
prescription,  it  will  do  as  much  to  refine  the  complexion,  renew  the  hair  and 
remove  spots  as  any  one  article  known.  More  people  like  its  piquant  flavor, 
indispensable  in  all  high-class  cookery,  than  care  to  own  a  preference  they  sup- 
pose ungenteel.  But  there  need  be  no  hesitation  in  eating  onitins  freely,  since 
the  use  of  a  tooth-brush  and  a  dose  of  charcoal,  always  good  in  ilself ,  or  the  chew- 
ing of  some  roasted  coffee  or  corn,  will  remove  the  odor.    The  only  care  to  ba 


o 
n 

tl 
ai 
te 


TREATMENT  OF  DISEASES. 


\ 


163 


-observed  is,  that  as  onions  absorb  in"  purities  very  quickly,  they  should  be  kept 
in  a  dry  place  where  there  is  pure  air,  not  in  mu^ty  cellars  or  closets,  with 
decaying  provisions  and  sour  milk.  To  get  then-  full  benefit,  raw  onions  and 
their  young  shoots  should  be  eaten  at  breakfast,  as  a  salad,  with  bread  and  but- 
ter. They  banish  worm  complaints  of  the  most  aggravated  type,  and  prevent 
throat  and  blood  disease  in  a  large  degree,  absorbing  and  removing  impurities 
in  the  blood.  *  *  *  *  I  am  going  to  give  one  or  two  old-fashioned  recipes 
for  spring  bitters  which,  home-made,  of  fresh  roots  and  simples,  are  better  than 
expensive  medicines,  anr"  the  two  following  have  especial  virtues  for  the  com- 
plexion. 

III.  AlteraHvit  Bitters,  Clieap  and  Good. — Put  1  oz.  of  yellow  dock  root 
and  a  cup  of  grated  horse-radish  in  1  quart  of  hard  cider,  cold.  It  will  be 
ready  the  next  day  and  should  be  taken,  a  wine-glass  full  before  each  meal. 
This  made  by  the  gallon  and  taken  through  the  season  will  affect  the  growth  of 
the  hair  and  improve  the  appearance  in  every  way,  provided  the  strength  is 
kept  up  by  well  selected  food. 

IV.  Alterative  Beer  of  Our  Orandmother's  Make. — The  next  is  a  strictly 
temperance  beer  of  the  sort  of  our  grandmothers  used  to  administer  in  power- 
ful doses.  Take  of  best  Jamaica  ginger  root,  sassafras  bark,  from  the  root, 
and  wild  cherry  bark,  each  2  ozs. ;  burdock  root  end  dandelion  root,  each  4  ozs.; 
bruise  all,  and  add  cream  of  tartar,  1  oz.,  and  water,  2  gals.  Boil  10  minutes, 
strain,  and  add  white  sugar,  1)^  lbs.;  the  rind  of  a  lemon  in  bits;  heat,  stir 
until  the  sugar  dissolves,  and  pour  into  a  stone  jar  with  3  ozs.  of  tartaric  acid. 
When  lukewarm,  put  in  a  tea-cupful  of  hop  yeasi,  stirring  well.  In  a  few  days 
it  will  be  in  high  perfection  and  a  very  pleasant  beer,  with  valuable  alterative 
properties. 

Remarks.  The  author  thinks  that  1  oz.  of  tartaric  acid  will  be  plenty, 
because,  with      ;  above  amount,  3  ozs.,  it  will  become  hard  and  sour  too  quickly. 

Ring-Worm  Remedies. — The  form  that  this  eruption  takes  gives  its 
name,  as  it  is  generally  in  a  circle,  itching  considerably  when  the  body  is  heated 
by  exercise,  or  in  Lot  weather;  and  also  if  rubbed  or  scratched.  A  saturated 
solution  (all  that  will  dissolve)  of  blue  vitriol  in  water,  touching  the  parts  sev- 
eral times  daily,  wiJ  cure  them. 

SPRAINS— Capital  Remedy  for.— The  white  of  an  egg,  into  which 
a  piece  of  alum  about  the  size  of  a  hickory-nut  has  been  stirred,  stirring  con- 
stantly until  it  forms  a  jelly  or  curd,  is  a  capital  remedy  for  sprains.  It  should 
be  lai-l  over  the  sprain  upon  a  piece  of  lint,  and  be  changed  or  re-wet  in  the 
whey  as  often  as  it  becomes  dry. 

Remarks. — I  think  it  best  to  lay  on  a  cloth,  rather  than  lint,  for  convenience 
of  re-wetting,  as  in  for  Inflammation  of  the  Eye;  full  directions  there  how  to 
make  and  use  it.     It  allays  inflammation  and  soreness  quickly. 

1.  CUTS  AND  BURNS  Shorn  of  Their  Terrors.— A  writer  in 
the  Stratford  (Ont.)  Weekly  Herald  gives  the  following  remedy  for  slight  cuts 
and  small  burns,  which  she  claims  to  be  so  effectual  as  to  remove  the  usual 
terror  arising  in  a  family  upon  such  occasions.    She  says:  "  Our  own  remedy 


w 


^^^p 


164 


DR.  CHASE'S  RECIPES. 


for  cuts  and  burns  is  glue  or  mucilage.  This  closes  up  a  cut  nicely,  and  one 
will  experience  no  inconvenience  thereafter.  Cuts  and  burns  are  shorn  of  their 
terrors  when  the  glue  or  mucilage  is  handy  and  ready  for  use.  Let  our  lady 
readers  bear  this  in  mind.  The  good  right-hand  which  penned  these  lines  waS' 
caught  under  a  stick  while  replenishing  the  fire  in  the  kitchen  stove,  and  pressed 
closely  against  the  hot  iron  plate  so  that  one  finger  was  quite  roasted.  "We 
released  it  and  almost  fainted  before  we  could  reach  the  cool,  thick  mucilage  on 
our  writing-desk,  when,  lo!  all  pain,  and  smart,  and  annoyance  were  gone,  and 
the  hand  was  ready  for  duty  just  as  soon  as  the  transparent  covering  could  dry. 
How  many  useful  things  there  are,  the  value  of  which  we  know  almost  nothing 

of." 

RemarM.. — I  was  aware  that  carriage  varnish  was  good  for  slight  cuts, 
bums  and  bruises,  when  the  skin  is  more  or  less  abraded,  or  scraped  (from 
the  Latin  abradere,  to  scrape  off),  and  I  hive  no  doubt  a  good  liquid  glue  or  the  • 
common  mucilage,  made  with  gum  arabic,  5  ozs.;  to  water,  %  pt.,  will  do  just 
as  well.    I  should  prefer  the  mucilage  in  place  of  the  glue. 

2.  Cuts,  An  Excellent  Remedy  for. — "  It  is  not  generally  known," 
says  a  writer,  "  that  the  leaves  of  the  common  geranium  are  an  excellent  remedy 
for  cuts,  or  where  the  skin  is  rubbed  off,  and  other  wounds  of  that  kind.  One 
or  2  leaves,  bruised  and  applied  to  the  parts,  and  the  wounds  will  be  cicatrized 
(healed)  in  a  short  time."  (See  Burns,  Scalds,  etc.,  for  the  use  of  the  new 
remedy — bi-carbonate  of  soda.) 

3.  Cuts,  Wounds,  Felons  and  Other  Inflammations,  Hot 
"Water  Potiltice  for.— A  paper  called  tlie  Home  Health  says  that  a  hot  water 
poultice  is  the  most  healing  application  for  cuts,  bruises,  wounds,  sores,  felons 
and  other  inflammations,  that  can  be  used.  The  poultice  is  made  by  dipping 
cotton  in  hot  water  and  applying,  changing  often.  A  convenient  way  is,  in 
case  of  felons  or  other  painful  abscess,  to  hold  the  hand  for  hours  in  water  as 
hot  as  can  be  comfortably  borne. 

Remarks. — This  is  undoubtedly  valuable.  I  have  for  some  time  past  used 
hot  applications  to  an  inflamed  eye,  while  most  physicians  apply  cold.  It  is 
good  for  internal  use,  as  seen  by  the  use  of  the  hot  water  cures  for  dyspepsia, 
consumption,  etc.,  in  this  book,  which  see;  why  not  good  for  external  applica- 
tions? I  believe  it  will  be  found  so,  if  a  wound  or  other  sore  manifests  the  least 
tendency  to  inflame  and  become  tedious  in  healing. 

1.    CATARRH,  WAS AL  — Common-Sense  Treatment  for.— 

Notwitlistanding  Dr.  Dio  Lewis  has  sometimes  appeared,  at  least,  to  run  the 
"  diet "  questioi'  into  the  ground,  as  we  often  hear  said,  yet  his  remarks  upon  it 
in  connection  with  nasal  catarrh  are  perfectly  sound.     He  says: 

"For  nasal  catarrh,  eat  only  a  piece  of  beefsteak  (broiled  is  best)  half  as 
large  as  your  hand,  one  baked  potato  and  one  slice  of  bread  for  your  breakfast; 
a  piece  of  roast  beef  a^  large  as  your  hand,  with  one  boiled  potato  and  one 
slice  of  bread,  for  dinner;  take  nothing  for  supper,  and  go  to  bed  at  8:30 
o'clock.  Sleep,  if  possible,  half  an  hour  before  dinner.  Drink  nothing  with 
your  meals,  nor  within  two  hours  after.    Drink  as  much  cold  water  on  rising 


.;..,(.', 


TREATMENT  OF  DISEASES. 


165 


ancl  going  to  bed  as  you  can.  Live  4  to  6  hours  daily  in  the  open  air,  riding  or 
walking.  Bathe  frequently,  and  every  night  on  going  to  bed  rub  the  skin  all 
•over  with  a  hair  glove.  [There  are  two  kinds  of  hair  gloves,  the  English  and 
American,  usually  kept  by  druggists.  The  English  are  the  best,  being  more 
durable.]  In  less  than  a  week  you  will  get  along  ,7ith  one  handkerchief  daily. 
To  cure  even  bad  cases  you  have  only  to  make  your  stomach  digest  well — 
only  to  make  yourself  healthier — and  your  nose  will  quickly  find  it  out  and 
adapt  itself  to  the  better  manners  of  its  companions." 

Remarks. — Dr.  Le-w  is  claims,  and  the  above  treatment  indicates,  this  dis- 
ease to  be  constitutional,  and,  therefore,  he  works  upon  the  constitution  alter- 
atively  through  the  digestion,  which,  not  directly  but  impliedly,  forbids  tea, 
coffee  and  all  pastry;  but  while  he  leaves  the  substantials,  we  may  well  allow 
him  to  cut  off,  as  he  does,  all  hurtful  superfluities.  It  has  only  to  be  tried 
faithfully  to  satisfy  the  most  incredulous  of  its  value.  It  will  prove  equally 
valuable  in  consumption,  salt-rheum,  discharges  from  the  ears,  fever-sores,  etc., 
•etc.,  as  he  claims  them  all  to  be  constitutional  rather  than  simply  local,  as  has 
been  generally  believed.  Certainly  this  common-sense  plan  of  eating  and  care 
■of  the  person  will  do  great  good  in  these  and  all  chronic  diseases;  and  it  would 
be  wise  for  everybody  to  use  much  less  of  the  superfluities  and  confine  them- 
selves to  the  simple  necessaries  in  the  line  of  food,  if  health  and  consequent 
long  life  is  worthy  of  consideration.  It  will  not  be  possible  for  those  living  in 
the  country  to  always  have  fresh  steak  or  roast  beef,  but  they  must  confine 
themselves  to  the  substantials,  and  let  cake,  pie  and  puddings  alone,  if  they 
hope  to  get  rid  of  long-standing  disease.  And  I  will  only  add  here  that  in  any 
■chronic,  i.  e.,  long-standing,  disease,  the  salt-water  washings  (which  see)  should 
be  resorted  to,  with  the  dry  rubbings,  as  there  directed. 

2.  Catarrh  Snuff. — Pulverized  borax,  1  oz. ;  loaf-sugar,  pulverized,  )^ 
-dr.     Mix  thoroughly,  and  take  6  to  10  pinches  daily. 

Remarks. — It  may  be  used  in  connection  with  any  other  treatment,  and  will 
be  found  especially  valuable  in  all  recent  cases,  and  has  cured  many  chronic,  cr 
long-standing  cases,  without  other  aids  Still  it  is  always  best  to  use  general 
treatment  in  connection  with  it.  If  the  throat  is  at  all  sore  at  the  same  time 
you  take  a  pinch  of  the  snuff,  it  will  be  found  valuable  to  take  another  pinch 
and  drop  it  into  the  fauces,  or  back  part  of  the  throat.  It  helps  the  cure  mate- 
rially. 

3.  Catarrh,  Ointment  for. — Pure  tar,  J4  oz.;  freshly  made,  unsalted 
butter,  1  oz.,  or  1  oz.  to  4  if  it  is  thought  that  much  will  be  needed.  Simmer 
together  and  apply  inside  the  nostrils  from  3  to  6  times  a  day,  as  the  case  seems 
to  require.  Tliis  is  claimed  to  be  very  valuable,  keeping  the  membrane  moist 
as  well  as  being  curative  in  itself. 

EPILEPSY— Of  Long  Standing— German  Cure  for.— Accord- 
ing to  Kunze,  we  possess  in  Curare  a  remedy  by  which  cases  of  epilepsy  of 
very  long  standing  can  be  cured.    He  uses  a  solution  of  |  grs.  of  Curare  in  1 
dr.  and  15  minims  of  water,  to  which  y  drops  of  hydrochloric  acid  have  bee: 
udded.    At  intervals  of  about  a  week  he  injects  8  drops  of  this  solution  sub- 


tPh.  A 


I 


ri 


f] :  fl 


7> 


"J 


166 


DR.  CHASEb'  RECIPES. 


cutaneously  (under  the  skin),  and  he  has  found  that  In  some  cases  where  coi> 
vulsions  had  occurred  for  some  years,  a  complete  cure  was  effected  after  about 
8  to  10  injections.— JOew^-'cAe  Zeitsch.  f.  prakt.  Med.  1877,  No.  9. 

Remarks.— The  Curare  is  one  of  the  newer  remedies,  and  may  not  be  gen- 
erally kept  by  druggists;  but  as  this  would  have  to  be  done  by  a  physician, 
having  a  suitable  instrument  to  inject  with,  he  can  obtain  the  remedy  ■vyith- 
out  trouble  to  the  patient.  It  will  be  a  grand  thing  if  we  have  a  cure,  at  last, 
for  this  terrible  disease.  The  following,  however,  which  came  to  me  in  the 
Medical  Summary,  of  Landsdale,  Pa.,  for  December,  1882,  long  after  the  above 
was  written,  seems  to  hold  out  great  hopes,  with  much  less  trouble,  than  the 
foregoing.  It  was  first  communicated  to  the  Medical  and  Surgical  Reporter  by 
Edward  Vanderpoel,  M.  D.,  who  says : 

"When  I  commenced  practice,  in  1838,  nitrate  of  silver  was  the  grand 
remedy  for  this  complaint.  After  repeated  failures,  however,  with  it,  I  wa» 
told  by  Dr.  Boyd,  an  octogenarian  (one  of  80  years,  who  might  have  seen  50  or 
60  years  of  practice),  of  our  city,  that  he  had  no  trouble  in  its  cure.  He  had 
treated  a  man  successfully  who  had  not  earned  a  dollar  in  20  years,  and  who  af tcr» 
wards  supported  his  family  by  his  labor.  I  gladly  adopted  his  practice,  and' 
have  been  successful  ever  since.  The  remedy,  oxide  of  zinc.  Directions — 
Begin  %  S^-  dose,  3  times  a  day,  for  24  doses  (8  days).  Then  1  gr.  for  24  doses. 
Then  1}^  grs.  3  times  a  day,  rubbing  the  spine  with  stramonium  ointment, 
morning  and  evening,  and  stimulating  embrocations  (liniments),  which  I  hav& 
seen  used.  Since  then  I  have  been  successful;  never  going  beyond  5  gr.  doses, 
except  in  one  case  of  a  hard  drinker  and  opium  eater  who,  at  the  time  I  com- 
menced with  him,  had  been  treated  for  a  year  with  bromide  of  potash;  impair- 
ing his  memory  badly,  which  was  restored  with  the  use  of  the  zinc." 

Remarks. — I  have  great  confidence  in  this  treatment,  from  the  age  of  tha 
originator  and  the  length  of  time  Dr.  Vanderpool  had  used  it,  he  being  in  prac- 
tice for  50  years.  (See  also  "  Chorea,  or  St.  Vitus  Dance,"  which  is  a  species  of 
nervous  disease,  much  like  epilepsy.) 

PAT  PEOPLE— Pood  to  Reduce  Their  Pleshiness.— The  Med- 
ical Journal,  speaking  of  the  plan  to  reduce  fat  people,  to  a  reasonably  stout 
and  healthy  condition,  says:  "  If  any  reader  is  growing  too  fat  for  comfort,  he 
may,  possibly,  find  the  following  suggestions  valuable:  There  are  three  classes- 
of  food,  the  oils,  sweets  and  starches,  the  special  ofl3ce  of  which  is  to  pupport 
the  animal  heat  and  produce  fat,  having  little  or  no  influence  in  promoting 
strength  of  muscle  or  endurance.  If  fat  people,  therefore,  would  use  less  fat 
and  more  of  lean  meats,  fish  and  fowl,  less  of  fine  fiour  and  more  of  the  wliolfr 
products  of  the  grains — except  the  hulls — less  of  the  sweets,  particularly  in. 
warm  -neather,  and  more  of  the  fruit  acids,  in  a  mild  form,  as  in  the  apple, 
sleep  less,  be  less  indolent,  and  labor  more  in  the  open  air,  the  fat  would  disap 
pear,  to  a.certain  extent  at  least,  with  no  loss  of  real  health.  In  food  we  have 
almost  a  perfect  control  of  this  matter,  far  better  than  we  can  have  in  the  use 
of  drugs.  If  we  have  too  much  fat  and  too  little  muscle,  we  have  simply  to 
use  less  of  the  fat  forming  elements  and  more  of  the  muscle  food,  such  as  leaa 


IBEATMENT  OF  DISEASES. 


167 


meats,  flsh  and  fowl,  and  the  darker  portions  of  the  grains,  etc.,  with  peas  and 
beans." 

Remarks. — The  above  principles  are  facts;  then,  if  any  person  desires  to  be 
less  fat,  let  them  be  governed  by  them,  and  they  will  obtain  their  desire;  indo- 
lence and  self-indulgence  are  the  mothers  of  fatness,  (See also  "Dropsy  and 
Anti-fat  Medicine  in  One.") 

1.  LIQUOR— A  Cure  for  the  Love  of  it,— At  a  festival  at  a 
reformatory  institution  recently,  a  gentleman  said,  of  the  cure  of  the  use  of 
intoxicating  liquors:  "  I  overcame  the  appetite  by  a  recipe  given  to  me  by  old 
Dr.  Hatfield,  one  of  those  good  old  physicians  who  do  not  have  a  percentage 
from  a  neighboring  druggist.  The  prescription  is  simply  an  orange  every  morn- 
ing a  half  hour  before  breakfast.  '  Take  that,'  said  the  doctor,  '  and  you  will 
neither  want  liquor  nor  medicine.'  I  have  done  so  regularly,  and  find  that 
liquor  has  become  repulsive.  The  taste  of  the  orange  is  in  the  saliva  of  my 
tongue,  and  it  would  be  as  well  to  mix  water  and  oil,  as  rum,  with  my  taste." 

Remarks. — I  will  add  to  this,  keep  away  from  where  it  is  sold,  taking  the 
orange  as  directed,  and  you  will  be  safe.  If  you  go  into  saloons,  no  matter  how 
much  you  may  try  to  avoid  drinking  while  there,  there  will  be  pretended  friends 
— real  enemies — who  will  urge  you  to  drink,  and  even  attempt  to  pull  you  up 
to  the  bar,  and  try  to  force  it  into  your  mouth.  I  speak  from  knowledge,  I 
once  had  two  young  men — I  was  then  young  myself — get  a  cup  of  brandy,  and 
one  of  them  behind  me  and  the  other  in  front,  tried  to  force  me  to  dr'nk  it;  but 
I  got  a  chance  to  get  a  foot  against  a  bureau  and  pushed  back  enough  to  get 
room  for  a  kick,  and  that  cup  and  brandy  went,  as  the  saying  is,  "higher'n  ^ 
kite," — it  went  to  the  ceiling, — and  then  I  said,  "  Boys,  if  yon  don't  let  me  alone, 
I  will  kick  you,  too,  but  drink  I  will  not,"  But  I  should  have  had  to  fight,  if 
the  boss  for  wliom  we  all  worked,  had  not  stepped  forward  at  this  juncture,  and 
said  "  Boys,  you  ought  to  be  ashamed  of  yourselves.  You  know  Chase  told  us 
this  morning  that  he  did  not  drink,  and,  hence,  went  and  bon'owed  a  rifle,  and 
has  spent  all  day  to  get  a  deer  for  us  to  eat;  now,  let  him  alone."  At  this  they 
gave  it  up.  The  occasion  being  when  a  saw  mill,  in  which  we  worked,  had  been 
sold  —  this  was  in  1834  or  '35 — and  the  giving  possession  had  to  be  done  with 
whiskey  and  a  high  day.  Thu  difficulty  is,  people — men  or  boys — do  not  say  no 
with  sufficient  vim.  When  enticed  to  evil,  let  the  no  have  a  ring  as  though  you 
meant  just  what  you  said ;  then,  unless  the  enticers  are  drunk,  as  they  were  in 
the  above  case,  you  will  generally  have  no  trouble,  especially  if  you  do  not  put 
in  your  presence  at  their  haunts  of  vice.  In  the  above  case,  it  was  a  boarding- 
house  for  the  mill,  and  I  had  nowhere  else  to  go,  I  will  only  add,  if  a  man 
does  not  want  to  drink,  he  need  not;  if  he  wants  to  drink,  nothing  can  save 
him.  He  is  bound  to  destruction.  He  is,  like  Ephraim,  "joined  to  his  idols," 
—you  may  just  as  well — "  let  him  alone." 

2.  Liquor— The  Use  of  It  Leaves  a  Permanent  Injury.— An 

American  physician,  who  has  given  attention  to  the  study  of  alcoholism,  said  in 
the  course  of  an  address  recently  delivered  before  a  learned  society:  "There 
are  constantly  crowding  into  our  insane  asylums  pei-sons,  50  to  80  years  of  age, 
■who  in  early  life  were  addicted  to  the  use  of  alcoholic  liquors,  but  who  had 


1 

r  1  . 

f.-  ■ 


(■■■  ,  !  jI 


168 


DR.  CHASE'S  RECIPES. 


reformed,  and  for  10,  20,  or  30  years  had  never  touched  a  drop.  The  Injury 
■which  the  liquor  did  to  their  bodies  seemed  to  have  all  disappeared,  being 
triumphed  over  by  the  full  vigor  of  their  nianliood;  but  vv'hen  their  natural 
force  began  to  decrease,  then  the  concealed  mischief  showed  itself  in  insanity, 
clearly  demoustracing  that  tlie  injury  to  their  brain  was  of  a  permanent 
character." 

Remarks. — Then  is  there  not  a  double  reason  for  not  using  it?  The  loss  of 
time  and  money,  and  often  the  abuse  of  wife  and  children,  or  other  friends, 
while  using  it,  and  the  probability  of  the  loss  of  one's  reason  in  old  age.  It  is 
greatly  to  be  hoped  that  a  word  to  the  vv^ise  may  be  sufficient. 

I.  LIFE  LENGTHENED— Sensible  Rules  for.— Dr.  Hall,  in 
his  excellent  Journal  of  Health,  gives  the  following  sensible  and  suggestive  rules 
under  the  above  heading: 

I.    Cultivate  an  equable  temper;  many  have  fallen  dead  in  a  fit  of  passion. 

II.  Eat  regularly,  not  over  thrice  a  day,  and  nothing  between  meals. 

III.  Go  to  bed  at  regular  hours.  Get  up  as  soon  as  you  wake  of  yourself, 
and  do  not  sleep  in  the  day-time — at  least,  not  longer  than  ten  minutes  before 
dinner, 

IV.  Work  in  moderation,  and  not  as  though  you  were  doing  it  by  the  job. 

V.  Stop  working  before  you  are  very  much  tired — before  you  are  "  fagged 
out." 

VI.  Cultivate  a  generous  and  accommodating  temper. 

VII.  Never  cross  a  bridge  before  you  come  to  it;  this  will  save  you  half 
the  troubles  of  life.     (In  other  words,  "  don't  borrow  trouble.") 

VIII.  Never  eat  when  you  are  not  hungry,  nor  drink  when  you  are  not 
thirsty. 

IX.     Let  your  appetite  always  come  uninvited. 

X.  Cool  off  in  a  place  greatly  warmer  than  the  one  in  which  you  have 
been  exercising.  This  simple  rule  would  prevent  incalculable  sickness  and  save 
thousands  of  lives  every  year. 

XI.     Never  resist  a  call  of  nature,  for  a  single  moment. 
XII.     Never  allow  yourself  to  be  chilled  through  and  through;  it  is  this 
which  destroys  so  many  every  year,  in  a  few  days'  sickness,  from  pneumonia — 
called  by  some,  lung  fever — or  inflammation  of  the  lungs. 

XIII.  Whoever  drinks  no  liquids  at  meals  will  add  years  of  pleasurable 
existence  to  his  life.  Of  cold  or  warm  drinks,  the  cold  ones  are  the  most  per- 
nicious. Drinking  at  meals  induces  persons  to  eat  more  than  they  otherwise 
would,  as  any  one  can  verify  by  experiment ;  and  it  is  excess  in  eating  which 
devastates  the  land  with  sickness,  suffering  and  death. 

XIV.  After  fifty  years  of  age,  if  not  a  day  laborer,  and  sedentary  persons 
at  forty,  should  eat  but  twice  a  day — in  the  morning,  and  about  four  in  the 
afternoon;  for  every  organ  without  adequate  rest  will  "give  out"  prematurely. 

XV.     Begin  early  to  live  under  the  benign  influence  of  Christian  religion, 
for  it  "has  the  promise  of  the  life  that  now  is  and  of  that  which  is  to  come.'' 
Remarks. — These  rules  need  no  extended  commendation — they  are  certainly 
sensible. 


TREATMENT  OP  DISEASES. 


169 


2.  How  Long  Have  We  to  Live,  as  Shown  by  the  Life  Assur- 
ance Tables. — The  following  is  one  of  the  authenticated  tables,  in  e  among 
insurance  companies,  showing  the  average  lengtli  of  life  at  the  various  ages.  In 
the  first  column,  we  have  persons  of  average  health,  and  in  the  second  column 
wo  are  enabled  to  peep,  as  it  were,  behind  the  scenes,  and  gather  froifi  tlveir 
table  the  number  of  years  they  will  give  us  to  live.  This  table  is  the  result  of 
careful  calculation,  and  seldom  proves  misleading.  Of  course,  sudden  and 
premature  deaths— from  accidents,  unusual  severity  of  disease,  etc. — as  well  as 
lives  unusually  extended,  occasionally  occur;  but  this  is  the  average  expectancy 
of  life,  of  an  ordinary  man,  who  lives  prudently  and  avoids  all  undue  exposures, 
etc.  In  the  earlier  years  of  life,  the  female,  from  less  exposure,  has  from  1  to 
2  years  more  of  life  in  expectation  than  the  male;  but  as  life  advances,  this  over- 
average  comes  down  gradually  to  nearly  the  same ;  but  still  there  is  a  trifle,  or 
small  part  of  a  year,  always  in  favor  of  th^  woman.  I  will  say,  at  the  start, 
that  the  average  life  of  all  born  into  the  world  is,  for  males,  about  39^,^  years, 
and  for  females,  4lTYff  years.  I  shall  only  give  the  figures  for  every  10  years, 
up  to  20  and  after  60,  for,  so  far  as  business  is  concerned,  before  20  and  after  60, 
it  will  not  be  of  much  account,  yet  interesting  as  a  matter  of  curiosity.  The 
table  is  given  in  years  and  hundredths  of  a  year,  by  Dr.  William  Farr. 


AOE. 

More  years 

to 

AOB. 

More  years  to 

Those  who  reach. 

live. 

Those  »v  ho  reach. 

live. 

0 

• 

89.90 

45 

• 

22.76 

1     - 

• 

-    46.65 

50    . 

. 

.    19.54 

10 

• 

47.05 

55 

.. 

16.45 

20     - 

. 

.    39.48 

60    - 

« 

-    13.53 

25 

. 

36.13 

70 

• 

8.45 

30    - 

. 

.    33.76 

80    - 

. 

•     4.93 

35 

• 

29.40 

90 

• 

3.84 

40    - 

- 

.    26.06 

100    - 

. 

-     1.68 

Remarks. — With  this  table  before  us,  taking  the  present  age  of  any  person 
in  ordinary  good  health,  we  see  at  a  glance  how  much  longer  they  may  be 
expected  to  live.  By  considering  these  things,  we  can  tell  whether  or  not  it 
would  be  best  to  enter  into  new  business  enterprises,  marriage  relations,  etc. 
And,  with  the  table,  on  "  The  Pulse  in  Health,"  we  can  tell  pretty  nearly 
whether  we  are  in  an  average  condition  of  health  or  not,  as  these  figures  do  not 
lie ;  if  they  do  not  hold  good  in  any  particular  case,  it  is  from  a  want  of  average 
health. 

Supposing  the  ladies  will  desire  to  know  their  chances  or  probabilities  of 
marriage,  I  will  append  a  table  showing  what  their  prospects  are,  between 
thirteen  and  forty,  as  follows: 

3.  Chances  ofWomen  for  Marriage.  — The  following  statement 
is  drawn  from  the  registered  cases  of  878  married  women  in  France.  It  is  the 
first  ever  constructed  to  show  ladies  their  chances  of  marriage  at  various  ages. 
•Of  the  above  number  there  were  married: 


8  at  13 

45  at  17 

86  at  21 

36  at  25 

17  at  29 

7  at  33 

3  at  37 

11  at  14 

77  at  18 

85  at  22 

24  at  26 

9  at  30 

5  at  84 

Oat  38 

16  at  15 

115  at  19 

59  at  23 

28  at  27 

7  at  31 

8  at  85 

lat39 

43  at  16 

118  at  20 

58  at  24 

23  at  28 

5  at  33 

Oat  36 

Oat  40 

it% 


%. 


A^ 


IMAGE  EVALUATION 
TEST  TARGET  (MT-3) 


1.0 


I.I 


IS  ilia  i2^ 

""      32 


lis  i;;_ 


|M 
M 

1.8 


||l.25      1.4 

J4 

^ 6"     - 

► 

Photographic 

Sciences 

Corporation 


4^ 


% 


'^ 


V 


»\. 


:\ 


\ 


>>  >^.  '^i<\ 


t«^.,.» 


23  WEST  MAIN  STREET 

WEBSTER,  NY.  14580 

(716)  872-4503 


». 


f 


170 


DR.  CHASE'S  RECIPES. 


a' 


130 

115 

115 

100 

105 

95 

90 

80 

85 

75 

75 

70 

75 

80 

4.  The  Pulse  in  Healtli— Average  Beats  per  Minute— Prom 
Physiologist  Carpenter: 

New-born  infants,        -  •  •  From  140  down  to  130 

During  1st  year,     .  -  -  . 

t       "      2d  year,  ... 

"       3d  year,     .... 
From  7th  to  14tli  year, 
"    14th  to  21st  year, 
.*V       «'    21st  to  60th  year, 

In  old  age,  .... 

I'.  In  inflammatory  or  acute  diseases  the  pulse  may  rise  to  120,  or  even  to  160, 
in  the  adult,  and  becoming  so  frequent  in  the  child  that  it  cannot  be  counted. 
Muscular  exertion,  mental  excitement,  digestion,  alcoholic  drink,  and  elevation 
above  the  sea  level,  accelerate  the  pulse,  and  as  a  rule  it  is  more  frequent  in  the 
morning  than  in  the  evening.  It  is  slower  in  sleep,  and  from  the  effects  of  rest, 
diet,  cold,  or  blood-letting.  The  pulse  of  a  grown  woman  exceeds  that  of  a 
man  of  the  same  age,  as  much  as  10  to  14  beats  a  minute,  and,  according  to  some 
authorities,  is  less  frequent  in  the  tal'  than  in  the  short  person,  the  variations 
being  about  4  beats  for  each  6  inches  of  height. 

Remarks. — With  this  tabulation,  any  person  of  average  ability  (we  are  now 
talking  of  averages)  can  form  a  fair  opinion  of  how  much  disturbance  there 
may  be  in  one's  system,  to  cause  any  variation  from  the  general  average,  and 
hence,  tell  bow  sick  a  person  may  be  and  the  probability  of  returning  health, 
under  favorable  circumstances;  also  the  general  average  of  the  length  of  life 
and  probability  of  marriages,  etc.  But  it  may  not  be  amiss  here,  to  state  that 
while  standing,  a  healthy  man's  pulse  beats  about,  74  times  in  a  minute;  when- 
sitting,  only  about  70;  and  when  he  lies  down,  or.ly  about  64.  Thus  the  heart 
takes  its  rest  at  night;  and  as  the  heart  passes  in  its  beats  about  6  ozs.  of  blood, 
it  is  saved  the  lifting  of  about  30,000  ozs.  of  blood  in  8  hours'  sleep.  But  now 
suppose  he  is  a  drinking  man,  and  takes  his  wine  or  liqaor  day  and  night,  the 
heart  must  not  only  get  no  rest,  but  is  increased  by  at  least  15,000  beats  in  this 
8  hours  and  he  rises  more  tired  than  when  he  retired,  and  wholly  unrit  for  the 
day's  work,  and  so  strikes  out  again  for  the  "ruddy  bumper,"  as  some  call 
it,  to  "  settle  his  nerves,"  and  thus  in  a  few  years  he  settles,  also,  into  a  drunk- 
ard's grave,  mourned  for  only  by  those  who  ought  to  have  been  helped  by  him 
jet,  for  many  years,  if  he  would  have  cast  away  his  "  cups."  O,  why  will  men 
60  far  forget  the  object  of  their  being? 

1.  THE  TONGUE— WHAT  IT  TELLS.— I  am  very  sorry  that  I 
do  not  know  who  wrote  the  following  soliloquy  upon  the  tongue,  as  it  is  both 
sensible  and  sound  in  its  teachings;  h^nce,  I  say,  let  it  be  read  with  care  and 
its  teachings  heeded.     He  suys: 

"  A  man  can  never  be  happy  if  his  stomach  is  out  of  order;  and  dyspepsia 
and  hysteria  imitate  the  symptoms  of  innumerable  disorders.  But  how,  the 
reader  may  ask,  can  I  tell  the  illness,  from  which  I  think  I  am  suffering,  to  be 
real  or  imaginary?  At  any  rate,  I  should  answer,  look  to  your  stomach  first, 
and,  pray,  just  take  a  glance  at  your  tongue.  If  ever  I  was  so  'far  left  to  mj  self 
as  to  meditate  some  rash  act,  I  should,  before  going  into  the  matter,  have  a  look 


TREATMENT  OF  DISEASES. 


in 


at  my  tongue.  If  it  was  not  perfectly  clean  and  moist  I  should  not  consider 
myself  perfectly  healthy,  nor  perfectly  sane,  and  would  postpone  my  proceed- 
ings in  the  hope  that  my  worldly  prospects  would  get  brighter.  What  does  a 
physician  discover  by  looking  at  the  tongue?  Many  things.  The  tongue  sym- 
pathizes with  every  trifling  ailment  of  body  or  mind,  and  more  especially  with 
the  state  of  the  stomach.  That  thin,  whitish  layer  (fur)  all  over  the  surface, 
indicates  indigestion.  A  patchy  tongue  {i.  e.,  the  fur  in  patches)  shows  that  the 
stomach  is  very  much  out  of  order  indeed.  A  yellow  tongue  points  to  bilious- 
ness. A  creamy,  shivering,  thick,  indented  tongue,  tells  of  previous  excesses; 
and  I  do  not  like  my  friends  to  wear  such  tongues,  for  I  sinceiely  believe  that 
real  comfort  can  not  be  secured  in  this  world  by  any  one  who  does  not  keep  hia- 
feet  warm,  his  head  ccol,  and  his  tongue  clean." 

Remarks. — That  we  may  know  what  further  the  tongue  may  teach  us  we 
will  give  the  "Synopsis  of  a  Paper  read  before  the  Eclectic  Medical  Associa- 
tion of  Ohio,  by  Prof.  John  M.  Scudder,  of  the  Eclectic  Medical  Institute  of 
Cincinnati,"  and  published  by  him  in  the  Eclectic  Medical  Journal,  of  which  he- 
is  the  editor  and  proprietor.  The  paper  was  prepared  to  explain,  and  does, 
fairly  explain,  the  leading  point,  or  basis  upon  which  "  Specific  Medication"  is 
established  or  founded,  and  that  is,  the  indication  for  treatment  as  shown  by 
the  condition  of  the  tongue,  or  "  What  the  Tongue  Tells  Us,"  as  shown  in  our 
first  heading  above.  And  although  it  is  quite  lengthy,  yet  as  it  contains  so 
much  valuable  information  for  those  who  may  desire  to  take  care  of  themselves 
and  their  families,  I  think  it  best  io  give  the  full  synopsis  as  he 
gave  it  in  the  Journal,  Vol.  XXXI.,  pages  425-8,  under  the  head  of 
"  Specific  Medication,"  but  as  it  relates  largely  to  what  the  tongue  teaches  or 
shows  us,  I  will  head  it  accordingly. 

2.  The  Tongue,  the  Condition  of  the  System  Shown  by  it, 
and  the  Bemedy  their  Conditions  Call  for.— After  the  preliminary 
business  of  the  association  was  completed,  he  addressed  theu.  as  follows: 

Gentlkmen: — At  the  last  meeting  of  the  State  Society  I  was  requested  to 
prepare  a  paper  on  Specific  Medication,  which  should  serve  as  a  basis  for  a  dii- 
cussion  in  this  new  departure  (as  it  has  been  called)  in  medicine. 

I  do  not  propose,  m  doing  this,  to  occupy  much  of  your  time  in  details,  but- 
rather  to  present  the  principles  upon  which  specific  or  direct  medication  rests. 

It  will  be  well  for  us,  first,  to  think  for  a  moment  (if  it  is  possible  for  us  to* 
realize  it)  what  an  un-specific  or  indirect  medication  is.  It  means  that  we  never 
oppose  remedies  directly  to  processes  of  disease,  but,  on  the  contrary,  influence- 
diseased  action  in  a  roundabout,  indirect,  and  uncertain  manner. 

As  examples — We  violently  excite  the  intestinal  canal  with  cathartics  to 
an*est  disease  of  the  brain,  the  lungs,  the  kidneys,  or  other  distant  parts.  Or  it 
is  possible  that  we  confine  our  ministration  first  to  the  gastric  sac  (stomach), 
then  follow  with  potent  cathartics.  In  order,  we  excite  the  skin  and  the  kidneys, 
in  the  same  manner.  This  not  sufficing,  we  counter-irritate  with  rubefacients, 
blisters,  etc. ,  and  so  far  as  possible  keep  up  an  influence  counter  to  the  disease, 
by  unpleasant,  nauseating  and  irritant  medicines. 

Whatever  may  be  said  in  favor  of  such  a  practice,  and  how  fine-so-ever  the 
theories  in  reference  to  it  may  be  spun,  it  is  based  upon  the  idea  that  two  dis- 
eases can  not  exist  in  the  body  at  the  same  time,  and  if  the  medicines  are  suffi- 
ciently potent  their  action  will  surely  be  the  strongest — and  the  disease  will  stop 
—leaving  tlie  patient  to  recover  slowly  from  the  influence  of  the  medicines. 


172 


DR.  CUASE'S  RECIPES. 


Did  you  ever  know  the  patient  to  stop  instead  of  tlie  disease?  I  have,  many 
la  time,  and  have  in  this  way,  myself,  been  a  wonderful  dispensation  of  Provi- 
dence. In  the  olden  time  men  would  not  believe  that  the  doctors  aided  large 
numbers  of  people  out  of  the  world.  Oh  nol  The  doctors,  God  bless  them, 
pulled  the  sick  through ;  they  would  all  have  died  if  it  had  not  been  for  the 
faculty. 

It  is  wonderful  how  statistics  take  the  conceit  out  of  some  people  and  some 
things.  When  we  find  hundreds  of  cases  of  severe  diseases  tabulated — such  as 
typhoid  fever  and  pneumonia — \fith  a  mortality  of  but  one  to  thref  per  cent., 
with  only  good  nursing  and  food,  no  medicine;  and  active,  potent  medication 
gives  a  mortality  of  five  to  fifty  per  cent. 

Do  Eclectic  physicians  kill  people  too?  This  brings  the  matter  home,  and 
one  doesn't  like  to  confess  his  own  sins,  as  a  rule.  But  in  this  matter  I  am  like 
Artemus  Ward  in  the  last  war— I  am  willing  to  shed  the  blood  of  all  my  reU 
tions — and  I  an.""  sr  in  the  affirmative — they  do  kill — not  so  many  as  the  old 
practice,  it  is  tr  .  jut  yet  enough  to  cause  us  to  loolc  at  home  and  rid  ourselves 
-of  the  evil. 

Now,  I  am  glad  to  know  that  you,  and  Eclectics  as  a  rule,  have  a  very 
much  better  practice  than  theory.  Whilst  they  occasionally  wander  off  after 
these  phantasms,  it  is  the  exception  and  not  the  rule. 

As  a  body  of  physicians,  we  recognize  the  fact  that  disease  in  all  its  forma 
is  an  impairment  of  life.  And  we  recognize  the  necessity  of  conserving  thia 
life,  and  of  employing  such  means  as  will  increase  it,  and  enable  it  to  resist  and 
throw  off  disease,  and  restore  normal  structure  and  function. 

We  recognize  the  importance  of  the  functions  of  circulation,  innervation 
(healthy  action  of  the  nerves  giving  strength),  excretion,  etc.,  and  the  neces.sity 
of  obtaining  as  nearly  a  noraial  (healthy)  performance  of  them  as  possible. 
And  all  experience  shows  that  just  in  proportion  as  we  get  this  normal  perform- 
ance disease  is  arrested. 

From  its  inception  (commencement)  Eclecticism  has  been,  to  a  very  consider- 
able extent,  Specific  Medication.  The  earliest  writings  point  us  to  Dioscorea 
(wild  yam  or  colic-root)  as  a  remedy  for  bilious  colic,  Hydrastis  (golden  seal) 
for  enfeebled  mucous  membranes,  Aralia  (dwarf  elder)  and  Apocynum  (Indian 
licmp)  for  dropsy,  Baptisia  (wild  indigo)  for  putrid  sore  throat,  and  similar  con- 
ditions of  mucous  membranes,  Hamamelis  (witch-hazel)  for  hemorrhoids, 
Macrotys  (black  cohosh)  for  rheumatism,  etc. 

In  our  Materia  Medicas  remedies  were  classed  as  emetics,  cathartics,  diapho- 
retics, tonics,  alteratives,  etc. ,  but  in  reading  the  description  of  medical  proper- 
ties,  some  special  use  or  curative  action  would  be  pointed  out,  and  for  this  it 
would  be  commonly  used. 

In  all  acute,  and  most  chronic  diseases,  our  examination  of  the  patient  and 
our  therapeutics  will  take  this  ordor:  1.  With  reference  to  the  condition  of  tlie 
stomach  and  intestinal  canal — bringing  them  to  as  nearly  a  normal  condition 
as  possible,  that  remedies  may  be  kindly  received  and  appropriated,  and  that 
sufficient  food  may  be  taken  and  digested.  3.  With  reference  to  tk  3  circulation 
of  the  blood  and  the  temperature — obtaining  a  normal  circulation  as  regards 
frequency  and  freedom,  and  a  temperature  as  near  98"  as  possible.  3.  With 
reference  to  the  presence  of  a  zymotie  poison,  or  other  cause  of  disease,  which 
may  be  neutralized,  antagonized  or  removed.  4.  With  reference  to  the  condi- 
tion of  the  nervous  system — giving  good  innervation.  5.  With  reference  to  the 
processes  of  waste  and  excretion — that  the  worn-out  or  enfeebled  material  may 
be  broken  down  and  speedily  removed  from  the  body.  6.  With  reference  to 
blood-making  and  repair — that  proper  material  be  furnished  for  the  building  of 
tissues,  and  that  the  processes  of  nutrition  are  normally  conducted. 

We  may  illustrate  this  further  by  calling  attention  to  the  tongue  as  a  means 
of  diagnosing  (determining)  the  conditions  of  the  stomach  and  intestinal  canal, 
and  of  the  blood. 


^m^t' 


TREATMENT  OF  DISEASES. 


iWj 


You  will  bear  in  mind  that  diagnosis— or  determining  the  real  condition  of 
disease  is  the  most  important  part  of  specific  medication.     And  that  it  is  not  - 
that  rough  diagnosis  which  will  enable  us  to  guess  off  a  name  for  the  associated 
symptoms,  at  which  name  we  will  flre  our  Materia  Medica  promiscuously. 
Hence  when  we  question  the  tongue,  it  is  not  with  reference  to  a  remittent  or 
typhoid  fever,  an  inflammation  of  lungs  or  rheumatism,  but  it  is — I  want  you . 
to  tell  me  the  condition  of  the  stomach  and  intestinal  canal,  and  especially  the  • 
condition  of  tlie  blood. 

Now  let  us  briefly  see  what  it  will  tell  us,  with  regard  to  the  conditiou  of 
the  primcB  vm  (first  passages — stomach,  intestines,  and  kidneys). 

If  the  tongue  is  heavily  coated  with  a  yellowish- white  fur,  we  know  that, 
there  are  morbid  accumulations  in  *he  stomach ;  and  we  have  to  determine  be- 
tween the  speedy  removal  bj'  emesis  (vomiting),  and  the  slower  removal  by  the' 
alkaline  sulphites  (sulphite  of  soda  is  generally  used),  or  the  indirect  removal 
hy  catharsis  (cathartics). 

If  the  tongue  is  uniformly  coated,  from  base  to  tip,  with  a  yellowish  fur,, 
rather  full  and  moist,  we  have  the  history  of  atony  (weakness)  of  the  small  intes- 
tine, and  we  give  podophylin,  leptandriu,  and  this  class  of  remedies,  with  con- 
siderable certainty. 

If  the  tongue  is  elongated  and  pointed,  reddened  at  the  tip  and  edges, 
papillae  elongated  and  red,  we  have  evidence  of  irritation  of  the  stomach  with.- 
determination  of  blood.     The  therapeutics  (application  of  the  proper  medicine) ; 
is  plain:  get  rid  of  the  irritation ^rs<,  and  be  careful  not  to  renew  it  by  the  ap- 
plication of  harsh  medication. 

Again,  we  have  a  tongue  that  might  be  designated  as  "slick."  It  is  vari- 
ously colored,  but  it  looks  as  if  a  fly  should  light  upon  it  he  would  slip  up. 
It  is  an  evidence  of  a  want  of  functional  power,  (general  weakness),  not  only 
in  the  stomach  and  bowels,  but  of  all  parts  supplied  by  sympathetic  nerves. 
We  treat  such  a  case  very  carefully,  avoid  all  irritants,  and  use  means  to  restore- 
innervation  (strength)  through  the  vegetative  system  of  nerves. 

The  tongue  tells  us  of  tlie  acidity  and  alkalinity  of  the  blood,  and  in  lan- 
guage so  plain,  that  it  can  not  be  mistaken. 

"The  pallid  tongue  (pale,  or  without  color),  with  white  fur,  is  the  index  of 
acidity,  and  we  employ  an  alkali — usually  a  salt  of  soda — with  a  certainty  that 
the  patient  will  be  benefited.  Indeed,  one  who  has  never  had  his  attention 
directed  in  this  way,  would  be  surprised  at  the  improvement,  in  grave  forms  c' 
disease,  from  one  day's  administration  of  simple  bi-carbonate  of  soda. 

The  deep-red  tongue  indicates  alkalinity,  and  we  prescribe  an  acid  with  the  • 
positive  asssurance  that  it  will,  prove  beneficial.  Grave  cases  of  typhoid  fever 
and  other  zymotic  (epidemic  or  contr.gious)  diseases,  presenting  this  symptom, 
have  been  treated  with  acids  alone,  and  with  a  success  not  obtained  by  other 
means.  But  it  makes  no  difference  what  the  disease  is,  whether  a  recent  diar- 
rhea, or  a  grave  typhoid  dysentery,  if  there  is  the  deep-red  tongue,  we  give 
muriatic  acid  with  the  same  assurance  of  success. 

Impairment  of  the  blood — sepsis  (blood-poisoning) — is  indicated  by  dirty 
coating,  and  by  dark-colored  fur — brownish  to  black.  W  hen  we  have  either 
the  one  or  the  other  we  employ  those  remedies  which  antagonize  the  septic 
(poisoning)  process. 

The  bitter  tonics  are  indicated  by  fullness  of  tissue,  with  evident  relaxation, 
impairment  of  circulation  and  muscular  movement.  Tlie  same  condition  will 
be  an  indication  of  iron.  "We  give  tincture  of  chloride  of  iron,  if  the  tongue  is 
red,  iron  by  hydrogen  if  the  tongue  is  pale. 

The  pale,  trembling  tongue,  is  a  very  good  indication  for  the  hypophosphitcs. 

The  pale  blueish  tongue,  expressionless,  is  the  indication  for  the  adminis- 
tration of  copper. 

.  The  dusky,  swollen  tongue  demands  baptisia  (wild  indigo). 

You  will  notice  that  we'have  made  this  unruly  member  tell  us  a  good  deaU- 


'\ 


n\ 


.m 


DR.  CHASE'S  RECIPES. 


yet  it  might  tell  us  more — it  will  tell  us  more  when  we  thoroughly  study  it. 
My  o!)joct,  is  not  to  point  out  nil  thjit  we  might  learn  from  it,  but  to  show  that  it 
is  possible  to  arrive  at  positive  conclusions,  from  sj^mptoms  that  are  always 
detinite  in  their  meaning. 

In  making  our  diagnosis,  we  question  every  function  in  the  same  way.  We 
make  the  pulse  tell  us  the  condition  of  the  circulation,  and  to  some  extent  the 
nervous  system  that  it  suj^plies.  We  question  the  nervous  system,  the  secretory 
organs — in  fact  every  part. 

One  miglit  suppose  that  diagnosis  in  this  way  would  be  a  matter  of  great 
difficulty,  as  would  the  therapeutics  based  upon  it,  from  the  large  number  of 
remedies  needed  to  meet  these  varj'ing  conditions  of  the  several  fimctions.  But 
this  is  not  so.  On  the  contrary,  the  method  is  not  only  direct  and  certain,  but 
it  is  easy. 

We  have  but  one  life,  though  its  manifestations  are  so  varied.  The  con- 
trol of  this  life  is  centered  in  u  common  nervous  system — the  ganglionic,  and 
through  this  the  various  parts  and  functions  are  united.  Disease  is  an  aberra- 
tion of  this  life — life  in  a  wrong  direction.  Though  it  manifests  itself  in  vari- 
ous ways,  and  though  we  study  in  detail,  as  I  have  named,  it  is  to  grasp  it  at 
last,  as  a  unit,  and  oppose  to  it  one  or  more  remedies. 

In  some  cases  we  have  a  first  preparatory  treatment,  to  fit  the  patient  for 
the  reception  of  remedies  which  directly  oppose  disease.  As  when  we  gave  an 
emetic  to  remove  morbid  accumulations,  or  means  to  relieve  irritation  of  the 
stomach,  or  give  an  acid  or  an  alkali,  or  use  veratrum  and  aconite  to  reduce 
frequency  of  pulse  and  temperature,  to  obtain  the  kindly  action  of  quinine  in 
intermittent  or  remittent  fever. 

In  other  cases  there  are  certain  prominent  symptoms  mdicating  pathologi- 
cal conditions  which  may  be  taken  as  the  key  notes  of  the  treatment.  As, 
when  we  have  the  full,  open  pulse,  indicating  veratrum ;  the  hypochondriac 
fullness,  umbilical  pains,  and  sallowness  of  skin,  indicating  nux  vomica;  the 
bri^^ht  eye,  contracted  pupil,  and  flushed  face,  calling  for  golsemium ;  or  the 
dull  eye,  immobile  pupil,  tendency  to  drowsiness,  which  calls  for  belladonna. 

In  some  cases  the  indication  for  a  special  remedy,  like  one  of  these,  is  so 
marked,  that  we  give  it  alone,  and  it  quickly  cures  most  severe  and  obstinate 
diseases. 

I  would  like  to  continue  this  subject  further,  for  it  is  one  in  which  I  am 
greatly  interested,  and  I  know  it  is  one  in  which  you  are  interested,  but  the 
shortness  of  our  session  will  not  permit  further  remarks.  But  when  we  come 
together  another  year,  with  another  year's  experience,  we  may  discuss  it  again. 

Remarks. — If  the  foregoing  is  studied  well,  "it  will  pay,"  by  helping  to 

understand  the  diseased  conditions  to  which  all  are  liable,  as  shown  by  the 

tongue;  and,  besides  this,  there  are  quite  a  number  of  things  explained,  which, 

if  studied  and  heeded,  will  also  prove  of  great  value  to  those  who  are  sick,  or 

■who  have  the  care  of  the  sick. 

LEMONS— Their  Value  in  Sickness  and  in  Health.— One  of 

the  journals,  speaking  of  the  use  of  lemons,  says:  "  For  all  people,  either  in 
sickness  or  in  health,  lemonade  is  a  safe  drink.  It  corrects  bilousness.  It  is  a 
speciflc  (positive  cure)  against  worms  and  skin  complaints.  Lemon  juice  is  the 
best  antiscorbutic  remedy  known.  It  not  only  cures  the  disease  but  prevents  it. 
Sailors  make  a  daily  use  of  it  for  this  purpose.  A  physician  suggests  -'bbing 
of  tlie  gums  daily  with  lemon  juice,  to  keep  them  in  health.  The  b  a3  and 
the  nails  are  also  kept  clean,  white  and  soft  by  the  daily  use  of  lemon  instead 
of  soap.  It  also  prevents  chilblains.  Lerron  used  in  intermittent  fever  is 
mixed  with  strong,  hot,  black  tea,  or  coffee,  without  sugar.    Neuralgia  may  be 


it  ' 


TREATMENT  OF  DISEASES. 


175 


cured  by  rubbing  the  part  affected  with  a  lemon.  It  is  vahiable,  also,  to  cure 
warts  and  destroy  dandruff  on  the  head,  by  rubbing  the  roots  of  the  hair  with 
it.  In  fact,  its  uses  are  manifold,  and  the  more  we  use  of  them  the  better  we 
shall  find  ourselves." 

liemarks. — See  also  their  value  for  freckles,  and  the  use  of  hot  lemonade 
to  cure  colds,  and  also  lemon  juice  a  cure  for  small-pox,  etc. 

Pood  as  Medicine. — Dr.  Hall  relates  the  case  of  a  man  who  was  cured 
of  his  biliousness  by  going  without  his  supper,  and  drinking  freely  of  lemonade. 
Every  morning,  says  the  doctor,  this  patient  arose  with  a  wonderful  sense  of 
rest  and  refreshment,  and  a  feeling  as  though  the  blood  had  been  literally 
washed,  cleansed  and  cooled  by  the  lemonade  and  the  fast.  His  theory  is,  that 
food  will  be  used  as  a  remedy,  for  many  diseases,  successfully.  For  example  he 
cures  cases  of  spitting  blood  by  the  use  of  salt;  epilepsy  and  yellow  fever,  by 
water-melons;  kidney  affections,  by  celery  (water-melons  are  very  valuable  also 
for  the  kidneys);  poison,  olive  or  sweet  oil;  erysipelas,  pounded  cranberries 
applied  to  the  parts  affected;  hydrophobia,  onions,  etc.  So  the  way  to  keep  in 
good  health  is  really  to  knoio  what  to  eat — not  to  know  what  medicines  to  take. 

Remarks. — These  are  all  good  for  what  he  recommends  them;  then  use 
them  freely,  in  their  season. 

1.  ERYSIPELAS— New  and  Successfal  Remedy.— Dr.  T.  B. 

King  of  this  city  (Toledo,  O.),  an  old  physician,  of  the  "  Old  School, "-Allo- 
pathic— tells  me  he  has  cured  erysipelas  upon  a  woman's  leg  (by  the  way  do 
women  have  "legs" — I  believe  not  so  understood,  but  "limbs"),  after  ulcer- 
ated and  swollen  so  bad  that  other  doctors  said  it  must  be  amputated.  But  by 
simply  dusting  upon  it,  freely,  the  per  sulphate  of  iron  (Monsel's  salt),  cleaning 
off  twice  daily,  vdth  warm  suds,  and  re-applying,  without  other  treatment, 
effectually  cured  her. 

Remarks. — This  salt,  or  preparation  of  iron,  is  a  great  favorite  with  Dr. 
King.  He  applies  it,  through  a  speculum  (from  the  Latin  specere,  to  look),  to 
ulcers  at  the  mouth  of  the  womb,  or  upper  part  of  the  vagina,  he  says,  with 
equal  success.  I  have  also  used  it,  with  success,  in  several  of  these  ulcerations, 
so  I  have  confidence  in  it,  in  erysipelas  also.  To  avoid  staining  the  clothing,  in 
these  cases,  wear  a  suitable  bandage  to  absorb  any  escaping  fluid,  as  the  iron  in 
this  leaves  an  iron-rust  appearance  upon  the  clothing. 

2.  Erysipelas  of  the  Pace  (Pacial  Erysipelas).— Dr.  J.  B.  John- 
son communicated  the  following  to  the  Medical  and  Surgical  Reporter,  which 
he  has  always  found  to  arrest  the  dii.  aae  at  once  and  allay  the  heat  and  burning 
promptly.  He  says:  "  As  the  tongue  is  always  more  or  less  coated,  I  usually 
introduce  my  treatment  by  a  dose  of  pills  composed  of  blue  mass,  10  grs. ;  calo- 
mel, 5  grs.;  mix  and  make  into  3  pills;  to  be  taken  at  one  dose;  and  to  be  fol- 
lowed in  3  hours  by  a  dose  of  sulphate  of  magnesia  (epsom  salts,  dose,  ordi- 
narily, a  heaping  table-spoonful);  and  without  waiting  for  the  action  of  the  pills 
and  salts,  I  immediately  commence  with  iodide  of  potassium,  1  dr. ;  tinct.  of 
hyoscyamus,  2  drs. ;  tinct.  aconite  leaves  (tincture  of  aconite  root  is  seldom 
given  internally),  13  drops;  distilled  water  (clear  soft  water  will  do)  8  ozs.:  mix. 
DosK — A  table-spoonful  every  hour,  day  and  night,  when  awake;  and  I  have 


176 


DB.  CHASE'S  REGIPE8. 


the  face  bathed  every  2  or  8  hours,  and  constantly  covered  with  a  linen  clotlj 
saturated  (all  it  will  hold)  with  the  following  solution: 

"  Hyposulphite  of  soda,  1  oz. ;  carbolic  acid  No.  1,  1  oz. ;  distilled  water 
<Boft  water  will  do),  8  ozs.    Mix. 

"  This  allays,  most  promptly,  the  burning  and  itching  of  the  skin  and  face, 
and  is  in  no  wise  disagreeable. 

"  This  treatment,  I  have  always  found,  to  arrest  the  erysipelas  almost  at 
once,  and  my  patient  to  be  about  his  room  in  4  or  5  days.  My  cases  have  not 
only  escaped  complications  of  congestion  and  inflammation  of  the  brain,  but  of 
the  throat  also,  and  without  the  use  of  either  iron,  quinine  or  wine;  5  gr.  doses 
of  iodide  potassium  (as  above)  every  hour,  has  never  disappointed  me  in  their 
action;  and  long  experience  has  enabled  me  to  declare,  in  my  opinion,  the 
internal  use  of  iodide  of  potassium,  to  be  a  specific  (positive  cure)  for  facial 
erysipelas." 

JRfe?narA».— This  will  please  all  who  prefer  calomel  to  the  other  treatment, 
and  the  author  has  confidence  in  this  plan  of  treatmeni,  as  he  is  not  afraid  of  a 
small  dose  of  calomel,  nor  blue  mass,  if  worked  off  directly  as  was  done  in 
this  case. 

3.  Facial  Erysipelas,  The  Author's  Treatment  of.— Having 
been  i-ecently  called  to  a  case  of  this  kind,  I  will  give  my  treat- 
ment of  it,  as  it  may  help  others.  It  was  a  young  lady  of  about  18  years  of 
age,  in  which  there  was  an  hereditary  tendency  iu  this  disea.se,  her  grandmother 
having  died  of  it.  I  found  the  left  side  of  the  face  swollen  and  inflamed,  and 
just  below  the  eye  the  flesh  was  quite  hard  and  very  tender.  I  had  it  painted, 
or  wet,  at  once,  with  muriated  tincture  of  iron,  full  strength,  and  covered  with 
a  soft  cloth,  to  protect  it  from  the  air.  This  was  in  the  forenoon,  and  in  ,'he  even- 
ing I  instructed  the  same  application,  and  then  a  poultice  of  stewed  cranberries  to 
be  applied,  always  wetting  with  the  tincture  before  applying  the  poultice. 
I  gave  her  a  seidlitz  powder  at  once,  to  open  the  bowels,  the  next  morning  to 
be  followed  with  a  rounding  table-spoonful  of  epsom  salts,  and  after  that,  every 
other  day  a  seidlitz  powder  and  salts,  alternately.  I  gave  her  5  drop  doses  of 
the  tincture  of  the  iron  3  times  a  day  from  the  first,  by  dropping  it  into  a  spoon 
and  adding  water,  and  telling  her  to  put  the  spoon  past  the  teeth,  so  the  iron 
should  not  stain  them,  which  it  does  without  this  precaution.  After  the  first 
24  hours,  as  the  inflammation  began  to  go  down  and  the  hardehed  spot  below 
the  eye  to  become  more  soft  and  natural,  I  weakened  the  tincture  to  be  applied 
with  one-third  water,  keeping  up  the  cranberry  poultice  nights,  until  the  inflam- 
mation was  cured,  reducing  the  strength  of  the  tincture  for  application  as  the 
c<ise  improved,  until  it  was>  only  one-third  tincture  and  two-thirdi  water;  and 
thus,  in  one  week,  she  was  again  able  to  resume  her  labors  in  a  candy  manu- 
factory where  she  was  engaged,  no  ulceration  or  open  sore  having  occured;  the 
scarf-skin  only  peeled  off  from  the  effect  of  the  iron,  poulticing,  etc.  Let  each 
one,  then,  aflicted  with  this  disease,  suit  himself  as  to  which  plan  he  will 
adopt,  as  circumstances  seem  to  demand. 

1.    DIABETES— Valuable  Diet  for,  and*  Diet  to  be  Avoided. 

— ^Experience  has  shown  that  the  only  way  to  cure  diabetes  is  to  change  froia 
the  ordinary  to  the  following  plan  of  diet:  .     ' 


TREATMENT  OF  DISEASES. 


177 


I.  Food  and  Dniika  icMcU  may  be  Used. — The  q\iickest  way  is  to  confluo 
the  patient  to  beef  and  bread  made  of  gluten  flour,  wliich  has  all  the  starchy 
parts  of  the  wheat  removed  froni  it  in  its  manufacture;  but  mutton,  tripe, 
tongue,  ham,  bacon,  sausage,  poultry,  game,  oysters,  clams  and  eggs  may  be 
occasionally  used  for  variety's  sake  (but  liver  never);  so  also  salads,  made  with 
cabbage  or  lettuce;  cucumbers,  water-cress,  cauliflower,  spinach  and  string- 
beans  in  their  season;  so  also  peaches  and  strawberries  with  cream,  but  never 
wUh  sugar;  in  fact,  all  tart  fruit  may  be  used,  especially  nice  sour  apples, 
peeled,  quartered  and  cored,  dipped  in  beaten  eggs  and  rolled  in  fine  or  pow- 
dered crumbs  of  the  gluten  bread,  then  fried  in  very  hot  fat  and  drained  while 
hot,  make  the  best  substitute  there  is  for  potatoes,  which  you  will  see  below, 
must  not  be  eaten.  Milk  in  moderate  quantities,  cream,  nice  butter,  butter- 
milk, and  all  freshly  made  cheese  and  Neuchatel  (Swiss)  cheese  may  be  eaten. 
Nuts  in  moderation  may  bo  allowed,  and  eggs  freely,  cooked  to  suit  the  patient 
Coffee  or  cocoa,  in  moderation,  with  cream,  but  never  with  sugar.  If  lea  must 
be  used,  let  it  be  weak,  and  only  taken  in  small  quantities.  Sour  wines,  as 
claret.  Burgundy,  Rhine,  etc.,  for  those  who  will  use  them,  may  be  taken  in 
moderation  at  dinner  time.  For  variety's  sake,  instead  of  being  absolutely 
confined  to  the  bread  made  of  the  gluten  flour,  it  may  be  made  into  rolls,  pan- 
cakes, tdtters,  mush,  and  baked  pud4ings,  but  never  with  sugar  or  molasses, 
nor  may  these  ever  be  used,  even  in  pudding  sauces.  Eat  slowly,  t.  e.,  masti- 
cate (chew)  very  finely,  and  what  drinks  are  used  let  them  be  taken  at  the  close 
of  the  meal— as  little  as  possible  between  meals,  of  such  as  have  been  named 
above. 

II.  Food  and  Drinks  which  Slwuld  Never  he  Used. — Potatoes,  turnips, 
beets,  carrots,  parsnips,  peas,  beans  (only  string-beans  above  named),  rice,  cel- 
ery, asparagus,  or  tomatoes;  nor  soups  in  which  common  flour  has  been  put,  as 
vermicelli,  noodles,  nor  any  of  the  vegetables  above  prohibited.  No  cake  nor 
pastry  of  any  kind,  except  it  be  made  from  the  gluten  flour;  and  nothing  that 
contains  sugar  or  starch  in  any  form;  and  no  spirits,  malt  beers,  nor  any  of 
the  sweet  wines  can  ever  be  allowed.  Take  tepid  or  warm  baths,  according  tci 
the  season,  as  often  as  necessary,  followed  with  friction  and  exercise,  as  needed 
to  bring  a  glow  of  warmth  and  heat  to  the  surface.  [  I  can  not  see  why  the 
Salt  Water  Washings,  (which  see)  should  not  be  used  with  the  friction  or  rub- 
bings, as  there  given;  certainly  diabetes  is  a  chronic  disease.]  Also  stick  to  the 
above  directions  as  to  f!!et,  the  year  roimd,  to  avoid  a  relapse. 

Remarks. — This  plan  was,  I  think,  adopted  by  some  eminent  physician  in 
Europe — I  do  not  remember  his  name. — then  by  American  physicians,  by 
which  it  has  been  fairly  tested,  and  found  to  be  about  the  best  thing  that  can 
be  done;  and  it  has  heretofore  been  considered  to  be  about  all  that  could  be 
done;  but  later,  as  shown  below,  a  few  remedies  have  been  found  also  valuable, 
and  the  closer  the  confinement  to  the  beef  and  gluten  flour  bread,  for  a  few 
months,  the  better  will  it  be  for  the  patient,  using  the  allowables  only,  as  it  may 
be  absolutely  necessary  for  variety's  sake. 

2.  Diabetes,  Ammonia-Saline  Treatment  for.  —  It  has  been 
found  recently,  by  analysis  of  diabetic  blood,  that  there  is  a  great  deflcieucy 

12 


178 


J)S.  CHASE'S  SEC  PES. 


of  certain  alkaline  salts.  These  salts  are  absolutely  necessary  In  order  that  the 
Bugar  which  is  formed  in  this  disease,  just  as  in  health,  should  be  burnt  off  at 
the  lungs.  M.  Mialhe,  who  discovered  the  above  fact,  considers  this  deficiency 
the  primary  (first)  cause  of  diabetes.  Whether  this  is  so  or  not,  there  is  no 
doubt  that  snch  deficiency  must  re-act  upon  the  disease.  Accordingly,  treat- 
ment directed  to  supply  this  deficiency  is  likely  to  prove  of  service,  and  in 
actual  practice  such  is  found  to  be  the  fact.  The  best  saline  mixture  is  com- 
posed of  carbonate  of  ammonia,  phosphate  of  ammonia,  and  carbonate  of  soda, 
each,  10  grs. ;  tinct.  of  ginger,  a  few  drops;  3  times  a  day  in  an  oz.  (2  or  3  table- 
spoonfuls)  of  water. 

This  mixture  is  very  gratifying  to  the  patient,  relieves  thirst,  and  mitigates 
(lessens  or  relieves)  the  morbid  (unhealthy  or  craving)  ajipetitc.  The  tongue 
generally  becomes  moist,  the  urine  diminishes  in  quantity,  and  contains  lessi 
sugar.  In  one  case,  which  may  be  taken  as  an  average  one,  the  amount  of 
sugar  was  reduced  from  30  grs.  to  the  oz.  of  urine,  to  G  grs.,  and  tlie  amount 
of  urine  daily  from  14  pts.  to  4  pts, — Di:  W.  R.  Bdslnim. 

Reinarks. — I  have  taken  this  from  the  Edeciic  Medical  Journal  of  1872, 
page  327,  and  therefore,  I  have  confidence  in  it,  although  I  have  had  no  oppor- 
tunity to  try  it,  as  I  did  not  see  it  until  the  writ  ing  of  this  department  wasncarly 
completed,  and  especially  not  till  the  subject  of  diabetes  had  been  written ;  still, 
I  shall  try  it  at  once  if  a  case  comes  under  my  care. 

3.  Ergot  in  Diabetes  Insipidus.— Dr.  Saunders — St.  Louis  Conner 
of  Medicine — reports  a  case  of  diabetes  insipidus  successfully  treated,  v.ilh  dram 
(small  tea-spoon)  doses  three  tines  a  day  of  fl.  ex.  of  ergot.  The  use  of  ergot 
was  suggested  by  an  article  from  Dr.  Do  Costa. 

llemarka. — These  French  physicians,  are  generally  prett}'  certain  of  their 
facts,  before  they  report  their  cases. 

4.  Diabetes— Incontinence  and  Dribbling  of  Urine,  Success- 
ful Remedy  for. — After  the  foregoing  matter  upon  diabetes  had  all  been  pre 
pared,  I  saw  a  report  of  the  very  remarkable  success  of  J.  T.  McClanalian,  M.D., 
of  Brownville,  Mo.,  in  the  "  Newer  Materia  Medica"  of  Parke,  Davis  &  Co., 
Detroit,  Mich.,  especially  upon  diabetes,  and  incidentally  upon  the  others  above 
named,  having  been  successful  in  both  kinds  of  diabetes  —  mellitus,  from  meli 
honey  or  sweet, — the  kind  that  has  sugar  in  the  urine;  and  also  in  what  is  called 
iiisipidns,  i.  e.,  no  sugar  in  the  urine,  and  hence  insipid  or  tasteless.  This  latter 
kind,  however,  has  been,  heretofore,  much  more  readily  cured  than  that  with 
the  sugar  in  the  urine,  but  Dr.  McClanahan,  even  in  a  case  of  this  almost  incur- 
able kind — diabetes  mellitus — report",  the  following  successful  cure.     He  says: 

I.  '4My  case  was  that  of  a  woman  aged  37,  mother  of  children,  who  was 
completely  run  down  by  large  discharges  of  urine,  general  lassitude  or  weakness, 
(so  that  she  had  to  give  up  housework,)  pain  'n  the  back,  considerable  thirst,  ap- 
petite variable,  sometimes  ravenous,  and  sometimes  deficient,  skin  sallow  and 
doughy,  temperature  101 J^,  slight  cough,  and  o(?casional  night  sweats,  loss  of 
flesh,  pulse  little  affected  except  when  diarrhea  was  present  for  a  few  days,  it 
would  then  present  the  usual  feebleness  and  rapidity.  I  found  the  urine  con 
tained  sugar;  specific  gravity,   1.032.    1  gave  the  saturated  tlnct.   of  thus 


TREATMENT  OF  DISEASES. 


179 


rs: 
as 


Dd 

of 

it 

)n 

LU8 


ATomatica,  in  J^  tea-spoonful  doses  every  4  liours,  until  she  was  under  the 
influence  of  the  remedy,  witli  a  diminution  of  urine  from  the  first  day.  The 
dose  was  lessened  and  the  interval  lengthened  from  week  to  week,  and  finally, 
dn  3  months,  the  medicine  was  discontinued.  In  the  meantime,  strict  dieting 
laws  were  observed,  carefully  avoiding  such  diet  as  favored  the  sugar  forming 
(process  in  the  body.  She  being  of  a  scrofulous  diathesis  (tending  to  scrofula), 
I  gave  cod  liver  oil  Afith  hypophosphlte  for  some  time  after  discontinuing  the 
Thus  aromatlca.     He  continues  by  saying: 

"  1  have  had  the  same  results  with  two  cases  of  diabetes  insipidus  under 
the  same  treatment;  and  I  am  at  present  treating  another  case  of  diabetes  mel» 
litus,  a  very  interesting  case,  which  I  will  report  in  a  future  article." 

II.  Incontinence. — In  incontinence  of  urine,  whether  from  atony  (weak- 
ness) of  the  muscular  fiber,  or  irritation  of  the  nervous  fiber,  which  prevents 
■normal  (usual,  healthy)  distention  of  the  bladder,  it  is  applicable. 

III.  Dribbling. — I  have  relieved  several  cases  in  which  the  person  was 
unable  to  pn;vc;i:t  a  constant  dribbling  of  urine;  also,  those  cases 
•in  which  the  patient  has  no  control  over  the  urine  whatever,  will  be  iwomptly 
met  by  the  action  of  the  rhus  aromatlca.  Dose — For  adults  in  these  cases  of 
dribbling,  or  incontinence,  he  gave  10  drop  doses  only,  3  times  daily.  For  chil- 
dren, strong  tinct.  rhus  aromatica,  ^  oz. ;  glycerine,  IJ^  ozs.  Dose — One-half 
tea-spoonful  3  times  a  day;  and  when  allowable,  drop  the  'morning  dose,  then 
the  noon,  and  when  cured,  stop  all.  But  in  all  such  cases  have  the  child  urinate, 
at  once,  when  nature  calls  for  it,  even  in  the  night,  and  especially  before  retir- 
ing in  all  cases. 

IV.  For  Summer  Complaint  of  Children. — Dr.  McClanahan,  above  named, 
reports  the  case  of  a  little  boy,  with  chronic  diarrhea  and  dysentery,  stools  pale 
and  thin,  running  from  him  like  water;  no  particular  pain,  or  fever.  Pale  and 
emaciated;  limbs,  trembling,  scarcely  dble  to  stand  alone;  skin  cool  and  bowels 
flabby.  Gave  tinct.  rhus  aromatica,  J^  oz.  Dose— Only  3  drops,  in  a  little 
water,  after  each  passage;  with  proper  diet  and  care  he  recovered  rapidly. 

V.  A  laborer,  with  chronic  dysentery  for  two  months,  he  gave:  Tinct.  rhus 
aromatica  in  doses  of  10  drops,  together  with  a  boiled  milk  diet;  made  a  com- 
plete recovery.  He  gives  an  account  of  cases  where  almost  wholly  the  pas- 
sages were  blood,  equally  successful  in  treatment;  increasing  to  15  drop  doses, 
after  each  stool,  with  the  boiled  milk  diet.  And  also  many  other  cases  of  incon- 
tinence of  urine,  but  these  will  suffice  on  this  class  of  diseases.  Then  be 
comes  to: 

VI.  Uterine  Hemorrhages,  Menon'hagia  {profuse  flowing)  Leucorrhea,  etc. 
— He  first  cautions  against  the  frauds  of  some  persons  putting  out  bad  articles, 
etc.  But  he  thinks,  and  so  does  the  author,  that  Park,  Davis  &  Co.,  of  Detrc"*. 
will  furnish  a  genuine  article  of  fluid  extracts  of  the  rhus  aromatica,  and  if  1 
failed  with  that,  I  would  get  the  crude  article  of  them,  and  make  the  strong 
tincture,  as  Dr.  McClanahan  had  always  used,  up  to  the  time  of  the  foregoing 
reports.  He  was  then  called  to  a  bad  case  of  uterine  hemorrhage,  after  an 
abortion;  at  least  two  quarts  of  blood  lost;  first  gave  a  stimulant,  then  gave 
doses  of  10  djops  of  the  strong  tincture  rhus  aromatica,  every  15  minutes,  and 


r.r«»<>«"(W>  swijsitiivwajr.-iW"' 


180 


DR.  CHASE'S  RECIPES. 


»1 


applied"  to  mouth  of  the  womb,  cloths  wet  In  water  with  a  lifth  as  much  tine 
lure  of  rhus,  gently  kneading  over  the  uterus  until  it  contracted,  and  after  two 
hours  the  hcmorrlmgc  ceased,  and  patient  comfortable.  Then  directed  the  tinc- 
ture every  hour,  and  left  to  call  in  6  hours.  Found  her  comfortable,  removed 
the  cotton  without  any  more  hemofhage,  improvement  rapid,  and  recovery 
complete  in  10  days;  but  there  was  a  slight  discharge  during  this  time,  for 
which  he  gave  smaller  doses,  probably  5  or  6  drops,  every  2  or  8  hours,  as 
required. 

VII.  I<eucorr7iea. — He  uses  the  same  tincture  when  there  is  a  relaxed  con 
dition  of  the  uterus,  as  in  leucorrliea,  and  also  hemorrhages  from  falls,  blows, 
etc. 

VIII.  Hemorrhage  From  the'Ktdneys,— For  blood  passed  in  the  urine,  mak 
Ingit  dark,  he  prescribed:  Tlnct.  rhusaromatica,  J2  oz. ;  tinct.  nux  vomica,  15 
drops;  glycerine,  3  ozs.;  mix.    Dose — A  tea-spoonful  3  times  a  day.     Man 
able  to  be  out  in  a  week;  good  recovery. 

Remarks. — These  last  clauses  are  condensed  from  the  doctor's  report,  giv 
ing  al!  that  I  deemed  necessary  to  understand  how,  and  when,  and  how  much, 
to  give  of  the  remedy,  not  doiditing  that  much  good  will  arise  from  the  further 
use  and  study  of  this  article,  of  the  "  New  Remedies."  For,  certainly,  if  it 
proves  as  successful  in  diabetes,  which  has  been  one  of  the  incurables,  in  other 
Jiands,  as  it  has  in  Dr.  McClanahan's,  and  several  other  physicians  whose  reports 
were  given  in  connection,  it  will  be  a  great,  blessing  to  suffering  humanity.  The 
report  was  made  in  Vol.  I, Parke,  Davis  &  Co.'s  "Newer  Materia  Medica," 
Detroit,  Mich. 

TOBACCO  CHEWEBS'  WEAK  STOMACH— Antidote  for- 
Which  Also  Weans  One  From  its  Use.— A  writer  to  the  "  Household" 
of  the  Blade,  in  answer  to  an  inquirer  for  such  an  antidote,  says:  "  I  herewith 
send  you  my  prescription,  which  has  never  failed  yet.  Take  the  inner  bark  of 
the  root  of  poplar  or  whitewood,  and  when  your  friend  wants  a  chew  of  tobacco 
let  him  take  a  chew  of  this  bark.  If  he  will  follow  this  for  3  weeks,  I  will 
guarantee  he  will  .-ot  be  troubled  with  a  weak  stomach  or  have  any  more  desire 
lor  the  filthy  weed." 

Remarks. — This  being  just  the  thing  desired  by  many,  let  it  have  a  fair 
trial,  twice  as  long  as  the  writer  claims  to  be  necessary,  rather  than  fail.  Not 
being  a  "  chewer,"  I  have  not  tested  it, 

EMETIC — The  Best  in  Use. — Lobelia  and  boneset  (eupatorium  per 
foliatum,  also  called  thoroughwort).  each  %  oz. ;  infused  or  steeped  in  water,  1 
pt.  Dose — Give  one  table-spoonful  every  10  minutes  until  thorough  emesis 
(vomiting)  has  taken  place. 

Remarks.  —This  is  the  best  emetic  in  use,  from  the  fact  that  it  injures  none, 
and  will  not  continue  its  action  any  longer  than  you  give  it.  It  is  necessary, 
therefore,  to  continue  to  give  it  until  the  contents  of  the  stomach  are  thoroughly 
evacuated.  This  was  the  great  favorite  of  Prof.  I.  6.  Jones,  one  of  the  early 
Eclectics,  who  claimed  it  the  best  emetic  in  use. 

1.  IMPOTEITCY— Especial  Tonic  for.  —  Strychnine.  1  gr,;  sul 
Dhate  of  ouinine  ([nho^liate  of  quinine  is  the  best,  but  it  is  not  kept  by  drug 


TREATMENT  OF  DISEASES. 


181 


gTsts  generally),  80  grs. ;  tlnct  of  muriaie  of  iron,  }{  oi. ;  glycerine,  4  ozs. 
DniECTioNS — Put  the  strychnine  into  a  mortar  and  rub  fli«t,  then  the  quinine 
also,  and  rub  togetlicr  a  little,  then  put  in  the  tincture  of  iron,  and  rub  till  all 
are  dissolved,  then  nib  in  the  glycerine,  and  bottle  for  use.  Dose — Take  J^ 
tea-spoonful  In  a  little  water,  4  times  daily,  just  before  each  meal  and  at  bed- 
time.   Shake  well  before  taking. 

Remarks. — When  the  amount  here  given  has  been  taken  twice,  tnkc  no 
more  for  two  weeks,  after  which,  should  there  be  still  further  need  for  the 
tonic,  do  the  same  again  as  -long  as  needed,  whether  it  Ix;  a  year,  or  more.  It 
is  much  to  be  regretted  that  young  persons,  of  both  sexes,  very  frequently  are 
led  into  evil  habits  by  seeing  others  do  the  same,  and  too  often  by  persua.sion 
and  instruction,  w^'ch  undermines  their  strength  and  vitality;  and  if  long  fol- 
lowed, destroys  all  happiness  by  what  is  called  "loss  of  manhood  "—the  destruc- 
tion of  the  powers  of  nature,  created  for  the  wise  purpose  of  continuing  the 
existence  of  the  human  race;  it  is  also  to  be  regretted  that  men,  not  to  say 
women,  even  after  marriage,  are  so  excessive  in  their  indulgences,  that  they  also 
become  equally  prostrated.  And,  allow  me  to  say,  that  while  these  evil  prac- 
tices are  continued  there  need  be  no  expectations  of  cure.  Stop  them,  and  take 
the  medicines  necessary  as  long  as  needed,  and  a  cure  may  be  expected,  with 
this  drawback,  however, — I  care  not  what  the  evil  habit  may  be,  nor  what  the 
disease  may  be,  if  it  is  very  long  continued  the  same  degree  of  health  will  never 
afterwards  be  obtained  as  that  before  indulgence  or  the  disease — it  is  not  in  the 
nature  of  the  human  system,  any  more  than  it  is  for  a  tree  to  heal  without  leaving  a 
scar  or  dead  spot,  although  the  bark  may  heal  over  after  a  piece  has  been 
knocked  off,  but  there  will  be  found  always  the  d^  .1  spot  underneath  it;  and 
although  the  spot  may  not  be  easily  found  by  the  physician  when  called  to  these 
old  cases,  the  persons  themselves  will  generally  realize  it  as  long  as  they  live. 
Then,  let  every  family  of  children  '^e  instructed  against  these  evil  habits,  and 
every  married  person  avoid  all  exces.  es. 

The  tonic  effects  may  be  increased  by  taking  the  elixir  of  calisaya  and  iron 
after  meals.  This  is  kept  by  most  druggists,  and  the  directions  as  to  dose,  etc., 
found  upon  the  bottle.  Calisaya  means  Peruvian  bark.  The  above  treatment, 
with  an  occasional  change  to  some  of  the  following  tonics,  will  be  found 
valuable  in  spermatorrhea  (loss  of  semen),  as  well  as  for  all  purposes  of  debility 
or  disease  needing  a  tonic.    (See  also.  Female  Debility,  Tonics  for,  etc.) 

2.  Tonic  or  Stimulant  for  S  1  D'^bility.— Tincture  of  iodine, 
20  drops;  simple  syrup,  4  ozs.  Dose — Take  1  tea-spoonful  4  times  daily,  one 
being  at  bed-time. 

Remarks. — Even  In  these  suiall  doses.  Prof.  Scudder  says,  it  stimulates  and 
Increases  the  power  of  the  sexual  organs. 

3.  Tonic  Tincture,  etc.,  for  Sexual  Debility.— Geo.  W.  Horn- 
sher,  M.  D.,  of  FaiiHeld,  Ind.,  in  answering  several  inquiries  made  through  the 
Bnef,  gives  the  following  plan,  us  being  very  satisfactory;  and  although  I  have 
not  as  yet  tried  this,  I  know  it  will  be  found  valuable- 

"Ferrocyanurct  of  potash  ^^oz, ;  aq  b«l  (boiling  water)  3  ozs. ;  dissolve 


182 


DR.  CHASE'S  llECIPES. 


then  add  glycerine,  1%  oz8. ;  specific  tinct.  (fl.  ex.,  I  think,  will  do  as  Well 
■when  the  specific  tinct.  is  not  kept  by  druggists)  of  staphisagria,  1  dr.  Dobe — 
Take  1  tea-apoonful  3  times  daily,  and  at  bed-tiine  have  the  patient  take  a 
eponge  bath  over  the  spine  and  hips,  and  give,  on  retiring,  10  grs.  cupuliu  (1 
tliink  B.  Keith  &  Co.,  of  New  York  city,  prepare  the  best  lupulin  in  use)  in  a 
little  cold  water.  Not  only,"  he  continues,  "  will  this  treatment  relieve  the  dia- 
charge  of  semen,  but  will  cure  9  cases  out  of  ten  of  sexual  debility,  by  prohib- 
iting sexual  intercourse  for  2  months,  and  giving  these  medicines  that  length  of 
time;  then  suspending  all  drugs,  with  the  exception  of  the  lupulin  at  bed-time, 
and  continuing  the  hip  baths." 

Remarks. — Should  not  a  cure  be  perfected  in  two  months,  I  fchould  say,  go 
over  the  same  treatment  again,  after  two  weeks'  discontinuance,  xmtil  a  cure 
is  accompl'.shed,  avoiding  absolutely  all  the  causes  which  led  to  it  in  the  first 
place.  la  these  cases  there  is  always  an  inflammatory  condition  of  the  ureter 
and  ofhcr  parts  of  the  organs  of  generation ;  hence  I  have  found  that  a  10  to  15 
drop  dose  of  the  fluid  extract  of  gelsemium,  in  connection  with  the  other  treat- 
ment, at  or  near  bed-time,  will  greatly  aid  in  overcoming  this  inflammatory 
condition. 

4.  Tonic  Tincture  for  Impotency,  Spermatorrhea,  etc. — 
Dr.  R.  M.  Griswold,  of  North  Manchester,  Ct.,  reports  through  the  Bnef,  that 
he  has  made  several  quick  cures  of  the  above  diseases  with  the  following: 
Tincts.  of  nux  vomica  and  cantharide,?,  eacli  1  dr. ;  tinct.  ferri-mur  (muriated 
tinct.  of  iron),  3  drs. ;  fl.  ex.  ergot,  1  oz.  ;  acidi  phos.  dil.  (dilute  phoshoric  acid), 
3  drs. ;  mix.  [Tlie  author  would  say,  double  the  amount,  as  it  will  be  needed.} 
Dose — Thirty  drops  (3^  tea-spoonful)  in  a  wine-glass  of  water,  8  times  daily. 

"Within  the  last  six  months,"  the  doctor  says,  "I  have  treated  several 
cases  of  the  above  diseases  with  uniform  success,  a  radical  cure  being  effected 
in  each  case.  Two  cases  occurred  in  young  men  of  about  20  years  of  age, 
resulting  from  masturbation;  one  case,  following  gonorrhea;  the  fourtli  case,  a 
married  man,  was  the  result  of  excessive  indulgence;  and  three  other  cases, 
where  the  search  for  the  direct  cause  was  unsuccessful,  yet  the  same  treatment 
was  successful," 

Remarks. — He  required  abstinence  from  all  stimulants  (liquors)  and  condi- 
ments (high-seasoned  food),  using  light  but  nourishing  food,  especially  milk, 
eggs,  fish;  sleeping  on  a  hard  bed,  and  in  a  cold,  well- ventilated  room;  total 
avoidance  of  all  sexual  excitement  and  all  undue  exertion  of  strength.  By  ob- 
serving the  foregoing,  the  success  was  satisfactory. 

The  only  apology  I  have  to  offer  for  the  introduction  of  this  class  of  reme* 
dies,  for  the  above  diseases,  is  a  positive  knowledge  that  such  condition* 
are  found  throughout  the  country — I  mean  the  whole  United  States  and  Domin- 
ion of  Canada,  and,  I  have  not  a  doubt,  of  all  other  countries— and  also  a 
knowledge  that  those  who  have  need  of  such  remedies  have  so  great  a  delicacy 
in  going  to  home  physicians,  they  either  put  off  treatment  too  long,  or  are  so- 
egregiously  humbugged  by  advertising  quacks  that  I  have  felt  compelled  to  come 
to  their  relief,  as  well  as  those  troubled  only  with  the  common,  or  ordinary, 
(iiseases  affecting  the  health  of  the  people.     Faithful  attention  in  taking  the 


TREATMENT  OF  DISEASES. 


m 


medicines,  and  the  avoidance  of  all  the  causes  leading  to  these  difficulties,  with 
care  also  as  to  diet,  etc.,  will  ensure  success,  with  but  trifling  expense  as  com- 
pared  with  the  jhargcs  of  those  who  can  cure,  at  rjost,  but  few  of  the  cases 
Ihey  succeed  in  obtaining  through  their  advertisements.  I  will  close  this  sub- 
ject with  the  following: 

5.  Tonic  Pill  for  Sexual  Debility.— Pr.  Benj.  A.  Penn,  of  Bry- 
antsburg,  Ind. ,  gives  a  valuable  pill  for  sexual  debility,  in  the  May  number  of 
the  Brief  of  1882.  "Strychnine,  3  grs. ;  sulphate  of  quinine  (phosphate  is 
best,  if  it  can  be  obtained)  120  grs. ;  iron  by  hydrogen,  120  grs. ;  mix  thoroughly 
and  make  into  240  pills.  Dose — Take  1  pill  every  6  hours  during  the  day; 
and  after  the  systtm  becomes  used  to  them  take  1  every  4  hours." 

Remarks. — The  only  change  I  would  suggest  in  this  pill  is  that  the  quinine 
should  be  doubled  in  amount,  or  one  grain  to  each  pill,  as  I  think  this  would 
greatly  increase  its  tonic  power. 

BORAX— Its  Value  in  Catarrh,  Throat  Difficulties,  Inflamed 
Eyes,  Dandruff,  etc. — I.  A  solution  of  1  dr.  to  soft  water,  %  pt.,  sniilfed 
up  into  the  nostrils,  is  valuable  in  catarrhal  difficulties;  if  recent,  it  will  effect  a 
cure.  Use  3  times  daily;  though  I  must  say  I  think  it  is  easier  taken  in  pow- 
der, as  a  snuff,  and  better  too,  taken  5  to  10  times  daily.  I  combine  sugar,  ^ 
dr.,  with  powdered  borax,  1  oz. ;  and  put  in  a  few  drops  of  white  rose  perfume, 
as  a  snuff;  and  if  the  throat  is  sore,  drop  a  pinch  of  it  into  the  throat  at  each 
time  of  snuffing.     It  soon  benetits  both  difficulties. 

II.     The  same  strength  makes  a  good  wash  for  weak  inflamed  eyes. 

III.  Use  as  a  gargle,  in  recent  affections  of  the  throat. 

IV.  It  makes  a  valuable  wash  for  the  head  if  troubled  with  dandruff,  leav^ 
ing  the  hair  soft  and  glossy. 

V.  In  nervous  headaches,  wash  the  head  with  it  two  or  three  times  as 
strong,  then  wash  out  with  cool,  clear  water,  rubbing  well  with  the  towel,  and 
take  a  nap,  and  generally  all  headache  will  subside,  and;  the  patient  be  much 
refreshed.  After  washing  the  head  in  this  way  it  will  be  very  proper  to  use 
the  magic  headache  cure,  as  there  directed,  which  see. 

VI.  In  erysipelas,  a  writer  in  the  Philadelphia  Medical  Times  says,  from  8 
years  experience,  he  has  found  a  solution  of  borax  in  glycerine,  1  dr.  to  1  oz., 
to  be  a  remarkably  effective  remedy,  to  be  locally  applied  on  linen.  In  connec- 
tion with  this  borax  solution  upon  the  inflamed  part,  I  would  give  5  to  10 
drops  of  muriated  tincture  of  iron,  every  4  or  5  hours,  internally,  when  a  cure 
may  be  expected  in  2  or  3  to  6  days.  If  it  irritates  the  stomach,  or  causes  too 
much  flow  of  urine,  lessen  the  dose,  or  lengthen  the  time  between  them.  (See 
also  erysipelas,  where  the  treatment  may  be  preferable.) 

VII.  As  a  shampoo,  once  or  twice  a  week,  it  will  be  valuable  for  every* 
one;  but  for  students,  clergj-men  and  others  who  have  considerable 
mental  work,  it  will  be  found  especiallj'  valuable,  after  the  labors  of 
the  day,  rubbing  and  drying  the  hair  and  head  well,  before  retiring. 
The  powdered  borax  is  readily  dissolved,  and  a  small  tea-spoonful  to  .•« 
tumbler  of  water  makes  all  n-ady  fnr  geueval  puri'/oses.  If  there  is  any 
inflammation  of  the  gums,  rinse  them  with  it  3  or  4  times  daily 


■X. 


184 


DR.  CHASE'S  RECIPES 


VIII.  For  cl.jtbes  washing,  in  Holland,  Belgium  and  France  the  washer- 
women and  washer-men  (for  in  some  of  these  countries  the  men  do  a  good 
sliare  of  the  washing)  use  a  large  handful  of  refined  (powdered)  borax;  being  a 
neutral  salt  (having  no  excess  of  acid  or  alkali)  it  does  not  injure  the  clothing  at 
all,  but  softens  the  hardest  water,  or  at  least  materially  improves  it  for  wanhing 
purposes.  Many  people  use  ammonia  for  most  of  the  purposes  here  named, 
but  the  borax  is  generally  preferable. 

1.  NIGHT  SWEATS— Remedy  for.— Dr.  Charles  D.  Carpenter 
reports  a  case  through  the  Medical  Brief,  of  St.  Louis,  wherein  he  was  attending 
a  "  medical "  friend,  suffering  with  rheumatism,  which  continued  7  weeks  (I 
have  heard  of  a  case  wherein  the  celebrated  Abernethy,  of  England,  was  asked 
what  should  be  taken  for  rheumatism,  and  the  answer  was,  "  Take  six  weeks," 
— in  other  words,  there  was  no  cure,  but  it  would  get  well  in  that  time).  In 
this  case,  after  the  acute  stage  had  passed,  recovery  was  retarded  by  terribly 
prostrating  night  sweats,  and  after  trying  half  a  dozen  or  more  of  the  common 
remedies  for  them,  at  the  suggestion  of  the  "medical"  friend,  he  gave  3  full 
doses  of  chloral  dydrate.  When  the  patient  was  fully  under  the  influence  of 
the  chloral  the  sweating  ceased  and  returned  no  more,  the  patient  making  a 
rapid  recovery.  He  afterwards  tested  it  in  a  number  of  obstinate  cases  of  night 
sweats,  and  with  uniform  success.  Dose — A  full  dose  may  be  put  down  as  15 
grs.  for  a  large  man;  8  to  10  grs.  for  a  large  woman;  repeating  or  giving  the 
second  2  hours  after,  dissolved  in  water,  say  a  wine-glassful  or  J^  of  a  common 
tumblerful,  I  should  not  give  beyond  the  2  doses.  It  has  been  given  in  much 
larger  doses,  but  it  is  not  best  to  run  any  risk,  unless  absolutely  necessary  in 
great  and  long-continued  pain  or  nervousness  arising  from  delirium  tremens,  etc. 

Remarks. — If  it  is  good  for  night  sweats  arising  from  rheumatism,  it  is 
good  for  them  arising  from  consumption,  or  any  other  prostrating  disease. 
Further,  it  is  very  probable  that  one  of  Dr.  Carpenter's  obstinate  cases  above 
mentioned  was  a  consumptive;  altliough  he  does  not  say  what  they  were,  it  is 
enough  to  know  it  is  good  for  this  symptom.  It  matters  not,  then,  what  the 
disease  is  in  which  they  are  present. 

2.  Night  Sweats,  Consumption,  Spitting  Blood  and  Diabetes, 
Valuable  Remeay  for.— Bugle  weed  (Lycopus  Virginicus),  also  known  as 
Paul's  betonia  and  water  hoarhound ;  the  tincture  or  fluid  extract  has  been  found 
valuable  remedy  in  all  the  diseased  conditions  above  named.  Prof.  Scudder 
uses  it  in  all  chronic  diseases  when  the  pulse  is  too  frequent  and  the  debility 
considerable,  for,  as  it  lessens  the  pulse — which  ic  does — so  also  it  increases  it  in 
strength,  acting,  as  he  believes,  through  the  sympathetic  system  of  nerves,  im- 
proving the  circulation,  the  appetite,  blood-making,  nutrition,  and  the  secretions. 
In  consumption,  he  says:  "  We  find  it  relieving  the  cough,  checking  the  night 
sweats  and  the  diarrhea,  lessening  the  frequency  of  the  pulsj,  improving  the 
apppetite  and  giving  better  digestion.  It  lias  been  used  more  in  hemoptysis 
(spitting  of  blood)  than  in  any  otlier  disease,  its  action  being  slow  but  certain." 
— Scudder  8  Specefic  Medication. 

Prof.  I.  J.  M.  Goss,  of  Marietta,  Ga.,  auUior  of  "  Materia-Medica  and 
Therapeutics,"  in  his  "New  Medicines,"  says,  among  other  things,  that  he  has 


TREATMENT  OF  DISEASES. 


185 


had  it — the  lycopua — to  arrest  hemoptysis  (spitting  blood)  in  a  few  hours,  when  it 
was  profuse  and  alarming.  It  seems  to  control  the  vascular  excitement  (excite- 
ment of  circulation)  in  a  manner  peculiar  to  itself. 

This,  however,  I  do  not  look  upon  as  at  all  singular  —  all  remedies  have 
their  own  pecu!'  -  action,  dnd  none  of  us  can  tell  why,  and  in  but  few  circum- 
stances can  we  tv..»  how;  but  it  is  enough  for  it  to  be  known,  they  do  it. 

Prof.  Qoss  further  says,  th&t  it  is  also  a  valuable  remedy  in  the  treatment  of 
diabetes  insipidus  (when  the  urine  is  tasteless)  and  sachanna  (the  urine  contain- 
ing sugar),  and  in  chronic  coughs,  with  profuse  expectoration. 

The  dose  of  the  infusion  is  1  to  3  ozs.  (2  to  4  table-spoonfuls),  and  the  dose 
of  the  fl.  ext.  is  1  to  3  drs.  (tea-spoonful). 

Where  It  Orows,  When  to  be  OatJured,  etc. — It  grows  over  large  portions 
of  the  United  States.  Has  a  small  purplish  flower  through  July  and 
August,  when  it  should  be  gathered,  dried  in  the  shade  and  carefully  kept 
in  paper  sacks,  for  each  year's  use,  as  age  injures  it.  It  yields  its  strength  to 
boiling  water,  1  oz.  to  the  pint  of  river  or  rain  water — giving  1  to  2  ozs.,  which 
would  be  3  to  4  table-spoonfuls,  as  a  dose.  None  of  these  writers  say  how  often 
it  should  be  given,  hence  I  would  say,  4  to  6  times  within  the  day  and  evening, 
as  found  to  agree  with  the  stomach  and  the  action  desired.  It  is  not  poisonous 
nor  dangerous.    See  "  Diabetes  "  for  diet,  etc.,  in  that  disease. 

Prof.  King,  of  Cincinnati,  in  his  "  American  Dispensatory,"  in  his  explana- 
tion of  the  uses  of  the  bugle  weed  (lycopus),  after  corroborating  its  uses  in 
the  diseases  above  named,  adds:  "  It  acts  somewhat  like  digitalis,  in  reducing 
the  velocity  of  the  pulse,  but  it  is  devoid  of  the  dangerous  effects  resulting  from 
the  use  of  that  dnig,  and  hence  has  proved  useful  in  some  heart  affections.  It 
is  decidedly  beneficial  in  the  treatment  of  diabetes,  having  (jured  when  all  other 
means  were  useless;  and  has  been  of  service  in  chronic  diarrhea  and  dysentery. 
Inflammatory  diseases  of  drunkards,  diseases  of  the  heart,  and  intermittents 
(agues)." 

Dose  of  the  powder,  from  1  to  3  drs.  (1  to  2  small  tea-spoonfuls);  of  the 
infusion,  3  to  4  fl.  ozs.  (from  4  to  8  table-spoonfuls),  and  of  the  concentrated 
tinct.  of  the  recent  plant  (tiuct.  made  with  8  ozs.  of  the  bruised  plant  to  1  pt.  of 
diluted  alcohol),  from  5  to  60  minims  (drops). 

Thus  it  is  seen,  the  bugle  weed  is  a  very  valuable  remedy.  Especially  is  it 
worthy  of  a  fair  trial  in  the  coughs  and  prostrating  night  sweats  of  consump- 
tion, as  well  as  in  all  the  other  diseases  mentioned. 

PILES  (Hemorrhoids)  — Bleeding  or  Only  Tumors,  Some 
Bemarkable  Bemedies  for.— Stephen  Adams,  M.  D.,  of  "West  Newfleld, 
Me.,  in  answer  to  a  call  in  the  Medical  Brief, o{  St.  Louis,  Mo.,  for  hemorrhoids 
(piles),  says:  "  I  use  a  remedy  which  I  have  used  a  long  time,  and  which  has 
cured  every  case  where  it  has  been  used.  Mix  citrine  ointment  and  rosinous 
ointment  (both  kept  by  druggists),  about  equal  parts;  put  a  few  grs.  on  a  piece 
of  paper,  rub  on  and  about  the  anus  (rectum)  3  or  4  times  a  week,  at  night.  It 
will  stop  the  hemorrhage  (bleeding),  and  soon  discus  (drive  away  or  scatter)  the 
tumor.  You  need  no  knife  or  caustic.  Should  the  bowels  incline  to  constipa- 
tion, use,  3  or  3  times  a  week,  }.^  gr.  solid  ex.  of  belladonna,  and  some  gentle  lax- 


186 


Lit.  CHASE'S  RECIPES. 


ative  (as  cream  of  tartar,  sulphur,  magnesia,  etc.,  or  the  pile  laxative  below),  or, 
if  possible,  a  better  plau  is  to  keep  the  bowels  regular  by  proper  diet  and 
exercise." 

Remarks. — This  would  be  considered  a  pretty  good  thing,  without  otluT 
testimony  or  corroboration;  but  in  accordance  with  my  general  custom,  althougl* 
I  have  not  had  a  bad  case  on  which  to  try  it,  vet  as  others  have,  and  are  reported 
through  the  Brief  above  named,  I  will  quote  from  one  more  of  them.  G.  A. 
Grah.m,  51.  D.,  of  White  Hull,  N.  C,  June  18,  1880,  page  318  of  that  year, 
says:  "Ecing  a  fiuffercr  from  hemorrhoids  myself,  I  v.iis  especially  interested 
in  the  many  articles  which  appeared  in  the  Brief,  for  the  cure  of  thif  trouble 
without  the  knife.  I  concluded  to  try  citrine  and  rosinous  ointment,  recom- 
mended by  Dr.  Stephen  Adams;  I  only  used  it  twice  last  November,  and  have 
not  suffered  once  since.  Four  weeks  ince,  an  old  man  came  to  me 
for  treatment,  who  had  piles  for  forty  years,  in  which  time  he  tried 
any  number  of  doctors  and  remodics,  without  any  marked  benefit.  I  did  not 
care  to  treat  his  case  Avith  ointn;eut  alone,  but,  as  he  refused  any  more  radical 
procedure  (as  the  knife  or  ligature),  I  gave  hlra,  as  an  experiment,  a  little  of 
A-dams*  ointment;  he  reports  a  wonderful  relief.  The  tumor,  which  was  two 
inches  in  length,  and  nearly  as  hard  as  a  bone,  almost  entirely  disappeared,  caus- 
ing no  pain,  no  hemorrhage  (bleeding),  and  leaving  him  like  a  new  man.  I  write 
this  hoping  that  others  maj^  be  induced  to  try    lis  remedy  and  report." 

2.  Piles,  Laxative  for,— TIic  inquir\  n-  the  best  medical  treatment 
for  the  cure  of  hemorrhoids,  or  piles,  which  bru..  lit  out  the  above  and  many 
others  also,  was  made  by  Dr.  Hendicn,  of  Nicholasville,  Ky.,  among  which 
was  the  following,  by  Clarence  II.  Clark,  M.  D.,  of  Haverhill,  K  H.  I  give 
(t,  because  I  think  it  valuable  as  a  laxative  in  these  cases,  rather  than  with  ai> 
expectation  of  its  making  an  absolute  cure,  although  Dr.  Clark  says  of  it: 
"  What  I  think  to  be  the  best  remedy  is  the  following  recipe,  which  I  have 
thoroughly  tested.  Jalap,  confection  of  senna,  bitartrate  of  potassa  (cream  of 
tartar)  and  sulphur,  each  3  drs. ;  nitrate  of  potassa  (purified  saltpetre)  20  grs, 
(all  in  powder);  syrup  of  tola,  sufficient  to  make  a  soft  mass.  Dose — A  pill 
the  size  of  an  ordinary  bean  or  small  chestnut,  3  times  a  day,  before  meals;  or 
sufficient  amount  to  produce  a  gentle  movement  of  the  bowels;  continue  till  the 
bowels  become  regular  and  natural." 

JiemnrliV. — This  will,  however,  be  found  quite  efficient  as  a  laxative;  and 
also  an  alterative  of  considerable  value.  The  fig  remedy  below  is  an  excellent 
laxative  also,  for  piles,  and  I  think  more  curative  in  itself.  (See  "Bleeding 
Piles,  Laxative  for,  etc.") 

3.  Piles,  Simple  Bemedy  for  Tumors  in.—E  Parsons,  M.  D., 
of  Savannah,  Ga.,  gave  the  following.  He  says:  "  For  many  years  I  was  very 
much  troubled  with  piles,  the  tumors  often  being  as  large  m  a  walnut  and  very 
painful.  I  tried  many  remedies  with  only  te  iporary  benefit;  three  years  ago  I 
prepared  the  following:  Glycerine,  1  oz. ;  cai  ^olic  acid  dissolved  in  the  least 
water  that  will  dissolve  it,  20  drops;  mix.  At  night,  on  going  to  bed,  I  washed 
Uie  parts  in  cold  water,  and  with  my  fingers  i  annointed  the  parts.    In  one- 


TREATMENT  OF  DISEASES. 


isr 


week's  time,  six  applications  cured  me,  and  I  have  had  no  return  since  of  thi» 
very  troublesome  disease.  I  have  recommended  it  to  quite  a  number  of  my 
friends,  who  tell  me  it  has  cured  them." 

4.  Piles,  Cured  by  a  Simple  Internal  Remedy,— Another  writer 
claims  to  have  cured  piles  of  long  standing  by  taking  a  tea-spoonful  of  glycer- 
ine, Avice  daily,  only. 

5.  Bleeding   Files,  Valuable  Laxative   and  Cure  for. —A 

nephew  of  mine,  who  had  been  troubled  considerably  with  piles,  gave  me  the 
following  recipe  which  had  done  him  much  good.  He  said  it  was  ' '  going  the 
rounds  of  the  newspapei-s,"  as  we  often  hear  remarked.  It  was  as  follows: 
"Take  nice  soft  figs,  1  lb.;  best  powdered  senna,  2  ozs. ;  manna  and  fennel 
seed,  each  1  oz.  Directions — Trim  ofE  the  stems,  flower  end  and  other  hard 
and  dry  spots,  if  any,  from  the  figs;  then  chop  them  in  a  chopping-bowl,  to  a 
siilvy  consistency,  and  mix  in  the  other  ingredients  with  the  hand,  \isiug  a  littlo- 
molasses,  if  necessary,  to  work  all  in  nicely  and  evenly.  Then  put  into  a  tin 
box,  and  put  a  moistened  cloth  over  the  top,  and  cover  tightly,  for  use.  And 
if  no  fennel  seed  are  to  be  had,  anise  seed  or  caraway  seed  may  be  used  ia 
their  place.  The  seed,  whichever  may  be  used,  are  a  carminative,  to  prevent 
griping  from  the  action  of  the  senna;  whichever  is  preferred,  as  to  taste,  may 
be  used.  Dose — Take  a  piece  the  size  of  a  common  hickory  nut,  at  bed-time, 
to  move  the  bowels  next  day;  and  continue  to  take  such  a  sized  piece  every 
night,  or  every  other  night,  as  will  keep  the  bowels  easy,  or  soluble,  until  cured. 
If  there  is  griping  to  any  extent,  use  half  as  much  more  of  whichever  seed 
was  used.  Additional  flavor  might  be  used,  if  desired,  a  little  oil  of  pepper- 
mint or  wintergreen,  as  both  are  highly  carminative. " 

Remarks. — This  was  claimed  to  have  been  very  effectual  in  bleeding  piles, 
as  well  as  where  only  tumors  were  present. 

6.  Piles,  Simple  Laxative  for.— Confection  of  senna,  3  ozs.;  cream 
of  tartar  and  sulphur,  each  1  oz. ;  syrup  of  ginger,  enough  to  make  a  thick 
paste;  mix  well.  Dose — Take  a  piece  the  size  of  a  medium  sized  nutmeg, 
every  bed-time,  or  sulflciently  often  to  keep  the  bowels  lax  or  loose.  That  is, 
in  piles,  the  bowels  must  be  kept  easy,  as  the  soreness  of  the  parts  do  not  admit 
ot  strain  without  causing  great  suffering  to  the  patient.  With  this  laxative,  or 
the  one  before  it,  the  tendency  to  costiveness  can  easily  be  avoided.  Dr.  War 
ren,  in  his  "Household  Physician,"  says  this  ia  one  of  the  very  best  laxatives 
for  piles. 

7.  Piles,  Lead  Ointment  for. — Rub  well  together,  lard,  3  drs.;  sulh 
phur,  1  dr.  Then  rub  it  between  two  plates  of  lead,  or  large  flat  pieces  of  lead, 
until  the  whole  is  well  blackened.  Dr.  Warren  says:  "  It  is  not  only  soothing 
but  curative,  both  in  bleeding  and  blind  piles  (where  no  tumors  come  down). 
The  Ibod  should  be  of  a  laxative  nature — com  bread,  rye  mush,  bread  of  un 
bolted  flour  (Graham),  mealy  potatoes,  ripe  fruit,  pudding  and  milk,  buckwheat 
cakes,  broths,  and  a  little  tender  meat  once  a  day." 

Remarks.      "^hen  the  digestion  and  circulation  are  good,  there  never  are 
any  piles.    So  lieep  the  digestion  and  circulation  good  and  have  uo  piles,  is  the 


188 


mi.  CHASE'S  RECIPES. 


author's  advice.  But  as  many  persons  will  stll!  have  them,  I  v*  ill  give  a  recipe 
for  a  suppository  for  intruducing  into  the  rectum,  which  W.  M.  Bemus,  of 
Jamestown,  N.  Y.,  tells  us  through  the  Brief,  in  answer  to  an  inquiry,  he  has 
for  some  time  used  witli  marked  success,  and  as  it  is  also  good  for  "  enlarged 
prostrate,"  will  be  found  doubly  valuable.     It  is  as  follows: 

8.  Piles  and  Enlarged  Prostate,    Suppository  for.  — I.    For 
4h6  Piles. — lodofoiTii,  30  grs. ;  solid  ext.  of  hyoscyamus,  18  grs. ;  cocoa  butter, 
or  spermaceti,  sufficient  to  make  into  suppositories — 6  in  number;  and  intro 
duce  one  into  the  rectum  night  and  morning. 

II.  For  the  Enlarged  Prostate.  —  This  suppository,  with  the  addition  of 
solid  ext.  of  belladonna,  in  the  proportion  of  one-half  gr.  to  each  suppository, 
is  a  very  satisfactory  mode  of  treatment  for  enlarged  prostrate. 

Remarks, — Although  the  description  is  sufficient  for  physicians,  for  whom, 
as  before  remarked,  the  Brief  is  published,  to  understand  the  treatment  of 
enlarged  prostate,  it  is  not  so  for  the  people  for  whom,  especially,  this  work 
is  published;  therefore,  the  author  will  explain,  by  saying,  the  "prostate"  is  a 
gland  m  the  male,  lying  immediately  in  front  of  and  below  the  neck  of  the 
bladder,  across,  as  it  were,  and  upon  the  ureter  just  at  the  entrance  into  the 
bladder;  hence  its  enlargement  causes  a  pressure  upon  the  urethra  or  water  pas- 
sage from  the  bladder,  making  It  dilllcult  to  pass  the  urine,  and  sometimes  pre- 
venting it  wholly,  except  by  passing  a  catheter  to  evacuate  the  contents  of  the 
bladder.  Then,  of  course,  it  lies  so  near  the  rectum,  into  which  the  suppository 
is  to  be  introduced  for  enlarged  prostrate,  the  same  as  it  would  be  for  piles;  and 
I  have  not  a  doubt  that  it  will  be ,  found  very  satisfactory  for  this  difficulty. 
Knowing  the  importance  of  understanding,  as  perfectly  as  possible,  anything  I 
•desire  to  do  myself,  I  try,  at  least,  to  make  everything  as  plain  as  possible  for 
the  people,  for  whom  T  have  given  a  life  time  of  service,  and,  I  trust,  have  done  and 
may  continue,  through  my  books,  to  do  a  good  many  years  after  my  tongue 
and  pen  have  ceased  their  labors.  This,  to  me,  is  the  grandest  thought  of  my 
life — I  have  done  what  I  could — to  benefit  mankind. 

9.  Piles,  Common  or  Bleeding— Bleeding  of  the  Nose,  Womb, 
Wounds,  etc,  Kemedy  for. — Samuel  Wimpelberg,  M.  D.,  of  Pough- 
keepsie,  N.  Y.,  writing  to  the  Medical  Bulletin  on  the  subject  of  piles  (of  codrse 
called  hemorrhoids  by  the  doctors),  says:  "  There  are  numerous  remedies  recom- 
mended for  the  cure  of  hemorrhoids,  and  I  have  tried  many;  but  I  can  safely 
say  that  not  one  in  the  whole  Pharmacopoeia  (whole  range  of  medical  books) 
has  given  me  results  half  as  favorable  as  the  persulphate  of  iron.  [Monsel's 
salts  is  the  common  name,  and  I  will  use  it  in  this  connection.] 

"In  cases  known  ordinarily  as  bleeding  piles  it  acts  promptly  and  posi- 
tively, thus  giving  the  best  results.  In  such  cases  the  dose  should  be  IVIonsel's 
salts,  \%  grs.,  ter  in  die  (3  times  daily),  internally,  and  the  following  ointment, 
applied  locally:  Simple  ointment,  1  oz. ;  IVIonsel's  salts,  13  grs. ;  mix  and  apply 
night  and  morning.  I  have  known  hemorrhoidal  tumors,  the  result  of  preg- 
nancy, to  disappear  entirely  in  less  than  a  week  on  the  application  of  the  inter- 
a&\  use  of  jMonsel's  ."salts,  as  directed  above. 

"Piles,  the  result  of  violent  efforts  at  stool  L\o  force  a  passage),  disappear 


TREATMENT  OF  DISEASES. 


18& 


promptly  by  combining  tlie  internal  use  of  the  powder  and  the  local  use  of  the 
ointment.  In  this  connection  I  would  also  mention  that  in  proctocele  (a  species, 
of  piles  in  which  the  mucous  membrane  of  the  rectum,  or  intestine,  come* 
down  with  every  passa.'je),  a  most  satisfactory  result  can  be  obtained  from  the 
internal  use  of  the  per  sulph  of  iron  (Monsel's  salt),  in  doses  of  2  grs.  3  times 
daily,  besides  the  local  application  of  the  ointment." 

10.  Hemorrhage  of  the  Lungs,  Nose,  "Womb,  etc.— The  Mon 
sel's  salts  being  so  prompt  and  positive  in  closing  piles,  the  author  cannot  see 
why  it  would  not  be  equally  prompt  in  bleeding  from  the  organs  above  named; 
still,  I  know  that  the  fluid  extract  of  ergot  and  tannic  acid  combined,  sav,  fl. 
ex.  of  ergot,  1  oz. ;  tannic  acid,  180  grs. ;  mix.  Dose — Take  J^  tea-spoonful 
every  2  hours,  if  the  hemorrhage  is  moderate,  or  if  more  free,  repeat  once  or 
twice  only,  1  hour  apart,  then  once  in  8  or  4  hours,  according  to  the  severity  of 
the  case.  I  have  used  this  latter  in  hemorrhage  from  the  womb,  with  success, 
and  hence  know  its  value  for  all  these  purposes,  using  friction  over  the  womb, 
occasionally,  until  it  contracts,  and  thus  ends  the  hemorrhage. 

Remarks. — In  speaking  of  the  uses  of  Monsel's  salts.  King,  in  his  "Dis  , 
pensatory,"  says:  "The  action  of  this  salt  on  blood  and  albumen  (albumen 
forms  a  part  of  the  blood)  is  powerful;  with  the  former  it  produces  a  volumin- 
ous clot,  absolutely  insoluble,  which  continues  to  enlarge  for  several  hours 
after  its  application,  and  becomes  quite  haid  and  firm.  Dr.  H.  H.  Tolland,  of 
San  Francisco,  Cal.,  who  has  successfully  ased  this  salt  says:  '  If  applied  to  a 
superficial  (surface)  wound,  as  soon  as  madi  not  a  drop  of  blood  escapes,  and 
no  pain  results  from  tlie  application.  It  acts  by  producing  instantaneous  coag- 
ulation (thickening)  of  the  blood,  and  will  be  found  invaluable  in  hemorrhages 
from  the  mouth,  nose  and  throat,  when  it  is  impossible  to  ligate  (tie)  the  vessel, 
and  may  be  equally  elficacious  in  alarming  uterine  (womb)  hemorrhages, 
either  active  or  passive.  [That  is  profuse  or  slight  hemorrhages  from  the 
womb.]  In  solution,  it  could  be  readily  applied;  it  is  very  deliquescent  (dis- 
solves quickly  in  the  air),  and  dissolves  speedily  in  water.' " 

Remarks. — Pill  form  is  the  easiest  way  to  take  this  Monsel's  salt,  or  per- 
sulphate of  iron,  as  it  has  an  unpleasant,  astringent  taste  in  solution;  still  the 
solution  is  the  quickest  to  act,  in  case  of  profuse  or  active  hemorrhages.  In 
wounds  or  ulcerative  sores  the  powder  may  be  sprinkled  into  them,  or  in  cuts  with 
much  hemorrhage.  It  is  the  same  powder  that  Dr.  T.  B.  King,  of  Toledo,  O., 
used  in  curing  an  ulcerated  erysipelatious  sore  leg,  on  a  woman  in  Detroit. 
Mich. ,  after  the  doctors  said  nothing  could  help  her.  As  in  that  item  remarked, 
he  applies  it,  and  so  have  I,  to  the  mouth  of  the  womb,  when  ulcerated,  with 
^eat  success.    Mind,  however,  it  is  iron,  and  stains  clothing;  so  protect  them. 

ABSCESS. — An  abscess  is  the  collection  of  pus  or  matter  in  the  sub- 
stance of  some  part  of  the  body.  When  the  matter  is  poured  out  from  some 
part,  the  process  is  said  to  be  suppuration;  when  it  collects  in  a  tissue,  it  is  an 
abscess.  When  the  matter  collecting  in  some  organ,  comes  toward  the  sui  I  ice, 
and  a  place  in  the  centre  rises  above  the  surrounding  skin,  and  turns  while,  ihe 
abscess  is  said  to  point.  Some  abscesses  point  and  break  in  a  week;  others  of  a 
more  chronic  character,  will  linger  on  for  mouths. 


190 


DB.  CHASE'S  RECIPES 


Treatment. — "When  the  abscess  is  cou.pletely  formed,  and  there  Is  n* 
longer  u  ay  doubt  of  the  presence  of  matter,  it  should  be  opened  at  once.  To 
let  out  the  confined  pus  alleviates  the  pain  and  lessens  the  inflammation.  If 
the  matter  lie  close  to  the  bone,  the  opening  should  be  made  without  delay. 
The  opening  should  be  large  enough  to  let  the  matter  out  freely.  It  is  a  rule 
to  keep  tiio  incision  open  till  the  cavity  of  the  abscess  is  so  far  filled  up  that 
another  collection  of  pus  is  not  likely  to  occur. 

If  tlio  matter  do  not  readily  get  to  the  surface  through  the  opening.  It 
mfiy  burrow  itself  in  the  flesh,  in  a  long  narrow  channel  called  a  sinus.  To 
relieve  this  tl»c  opening  must  be  extended  in  sucli  a  way  as  to  give  vent  to  the 
new  collection. 

An  abscess  is  sometimes  indisposed  to  heal  at  the  bottom,  and  pus  continues 
to  be  formed  a  long  time,  and  is  discharged  through  an  opening  smaller  than 
the  sack  which  contains  it.  This  is  a  fistula;  and  the  opening  to  it  should  be 
enlarged  so  as  to  let  out  the  matter  more  freely.  A  little  soft  lint  may  then  be 
gently  pressed  into  the  wound  to  prevent  its  healing  before  the  cavity  below. 

An  abscess  from  acute  inflammation  requires  to  be  poulticed  for  a  time 
after  it  has  been  opened.  "When  the  swelling  and  inflammation  are  gone,  the 
poultices  are  to  be  laid  aside,  and  a  bandage  put  on.  Wlien  the  inflammation 
is  gone,  let  the  diet  be  improved;  and  if  the  discharge  of  matter  be  large,  give 
wine  and  tonics. 

ATROPHY,  OR  SHRINKING  OP  THE  HEART.— The  heart, 
like  any  other  organ,  is  liable  to  defective  nutrition,  and  in  consequence  of  it, 
may  become  small;  it  shrinks  in  some  cases  to  the  size  of  an  infant's  heart. 

The  complaint  is  generally  caused  by  whatever  reduces  the  general  flesh,  as 
in  consumption,  diabetes,  chronic  dysentery,  cancer,  and  excessive  loss  of 
blood. 

It  can  hardly  be  called  a  disease.  Persons  who  have  it  are  less  subject  to 
inflammatory  diseases  than  others,  though  they  faint  from  slight  causes,  and 
liave  nervous  affections. 

Treatment. — If  its  causes  can  be  discovered,  treat  them;  if  not,  the  treat- 
ment should  be  the  same  as  for  dilatation. 

DELIRIUM  TREMENS.  —  This  is  often  mistaken  for  bram  fever; 
but  it  is  quite  a  different  disease.  It  is  not  the  result  of  inflammation  of  the 
brain,  but  of  irritation.  It  is  important  to  distinguish  it  from  inflammation, 
because  the  remedies  which  are  employed  for  that  would  be  injurious  if  used 
for  this. 

Treatment. — Opium  and  its  preparations  are  the  sovereign  remedies. 
Give  %  of  a  grain  of  morphia;  if  this  does  not  quiet  the  patient,  give  30  drops 
of  laudanum  every  two  hours,  till  sleep  is  produced.  Sleep  will  cure  him, 
and  nothing  else  will.  A  draught  or  two  of  his  accustomed  drink,  brandy, 
gin,  or  whatever  it  may  be,  will  also  generally  dispose  hira  to  sleep. 

Recently,  a  very  effectual  remedy  has  been  found  in  the  use  of  tepid  baths, 
prolonged  from  four  to  ten  hours,  in  connection  with  cold  applications  to  the 
head.    In  connection  with  this,  small  doses  of  opium  are  required;  but  the 


TREATMENT  OF  DISEASES. 


191 


treatment  may  yet  prove  to  be  very  valuable  by  enabling  us  to  dlflpense  with 
(excessive  doses  of  opium. 

FAINTIETQ. — Treatment.—  Lay  the  patient  upon  the  back,  with  the 
bead  low;  let  fresji  uir  into  the  room  instantly,  and  apply  gentle  friction. 
Sprinkle  a  little  cold  water  upon  the  face,  and  hold  spirits  of  camphor,  ether, 
hartshorn,  or  vinegar  to  the  nose, — rubbing  a  little  of  the  spirits  of  camphor 
upon  the  forehead,  and  about  the  nostrils.  As  soon  as  the  patient  can  swallow, 
give  a  tea-spoonful  of  compound  spirita  of  lavender,  with  10  drops  of  water 
of  ammonia  in  it. 

Persons  subject  to  fainting  should  not  go  into  crowded  assemblies  where 
the  air  is  bad;  neither  should  they  wear  tight  dresses,  or  allow  themselves  U. 
get  excited.  Cold  bathing,  a  well  regulated  diet,  and  vegetable  tonics,  will  do 
much  to  break  up  the  habit. 

Remarks. — Whatever  causes  debility,  particularly  of  the  nervous  system, 
will  predispose  to  fainting.  Persons  much  weakened  by  disease,  faint  easily — 
especially  when  they  attempt  to  stand  still.  When  on  their  feet,  such  persons 
should  keep  moving.  Fainting  is  sometimes  iniiuced  by  sudden  surprises  and 
emotions,  by  violent  pains,  by  the  sight  of  human  blood,  and  by  irritation  of 
the  coats  of  the  stomach  by  indigestible  food. 

OAIjL  stones. — Treatment. — To  reduce  the  spasm,  give  Dover's 
powder  in  full  doses,  or  chlorodine.  Also  apply  mustard  over  the  right 
hypochondrium  and  stomach,  and  follow  it  with  hot  fomentations  with  hops, 
or  use  wet  cups. 

If  the  Rtomach  is  irritable,  give  the  neutralizing  mixture  until  it  moves 
the  bowels.  A  warm  infusion  of  thoroughwort,  given  to  the  extent  of  pro- 
ducing vomiting,  will  sometimes  do  well,  and  lobelia  enough  with  it  to  relax 
the  duct  may  be  useful. 

To  relieve  the  acidity  on  which  the  formation  of  these  stones  so  often 
depends,  the  following  neutralizing  preparation  may  be  given  for  a  long  time, 
the  diet,  in  the  meantime,  being  well  regulated:  Rhubarb,  pulverized,  }{  ^'^•' 
spearmint  herb.,  pulv.,  3^oz.;  pulv.  cascarilla,  ^  oz. ;  pulv.  bicarbonate  of 
potassa,  }4  oz. ;  pulv.  wild  cherry  bark,  J^  oz.  Mix,  and  pour  on  one  quart 
of  hot  water.  Let  this  stand  till  cold,  and  add  J^  pint  of  brandy.  Dose — 
Half  a  wine-glassful.  The  sponge  bath,  with  saleratus  and  water,  should  be 
taken  daily,  followed  by  brisk  rubbing;  and  free  exercise  in  the  open  air 
should  on  no  account  be  omitted. 

PLEURISY. — Treatment.— As  a  general  thing  I  am  opposed  to  bleed- 
ing, and  am  even  reluctant  to  recommend  it  in  pleurisy.  Yet  if  there  is  a 
human  ailment  which  will  justify  it,  pleurisy  is  that  one. 

Sweating  should  be  encouraged  immediately.  The  compound  tincture  of 
Virginia  snake  root,  given  every  half  hour,  in  tea-spoonful  doses,  will  gener- 
ally produce  a  free  perspiration,  and  give  immediate  relief.  It  may  be  given 
in  infusion  of  catnip,  balm,  or  pleurisy  root.  At  the  same  time,  the  affected 
side  should  be  fomented  with  hops,  tansy,  wormwood,  etc.,  applied  very  hot. 


!!*iltl.'».WL..UAli< 


103 


DR.  CHASE'S  RECIPES. 


If  this  docs  not  afford  relief,  or  only  partial  relief,  give  au  emetic  of  the  com- 
pouixl  pi)\vder  of  lobelia,  and  follow  it  with  the  compound  powder  of  jalap, 
or  the  compound  powder  of  leptandrin,  or  prescription  as  physic:  Pulverized 
gamboge,  13grs, ;  pulverized  scammony,  12  grs. ;  elaterium,  Sgrs.;  croton  oil, 
8  drops;  ex.  of  stramonium,  3  grs.  Mix.  Make  13  pills.  One  pill  is  a  dose, 
repeated  every  hour  until  it  operates.  At  the  same  time  keeping  up  the  per- 
spiration, with  fall  doses  of  tincture  of  veratrum. 

To  produce  sleep  and  perspiration  at  the  same  time,  Dover's  powder  may 
be  given  in  6  grain  doses. 

For  the  fever,  nothing  is  equal  to  the  tincture  of  veratrum  viride. 

The  diet  must  be  of  the  very  lightest  kind. 

When  absorption  of  the  fluid  does  not  take  place,  a  puncture  is  sometimes, 
made  through  the  walls  of  the  chest,  and  the  water  drawn  off.  This  operation 
is  called  pjiracentesis  thoracis,  and  is  generally,  in  uncomplicated  cases,  entirely 
succcflBiul.  When  this  is  not  done,  let  the  effected  side  be  painted  daily  with 
tincture  of  iodine,  keeping  up  considerable  soreness,  and  giving  iodide  of 
potassium  at  the  same  time. 

Fluid  ex.  of  snrsaparilla,  4  ozs. ;  fluid  ex.  of  pipsissewa,  1  oz.;  water,  1 
qt. ;  iodide  of  potassium  2  ozs.     Mix.    Take  a  table  spoonful  8  times  a  day. 

B.ICSIETS. — This  is  also  a  disease  of  scrofulous  children.  By  some  bad 
process  of  nutrition  in  such  children,  there  does  not  enough  phosphate  of  limo 
enter  into  the  bones  to  harden  them,  and  the  weight  of  the  body,  or  the  pulling 
of  the  muscles,  or  the  pressure  of  the  clothing,  bends  and  distorts  them  in  all 
manner  of  ways.  The  heads  of  the  thigh  bones  are  pushed  nearer  together 
making  the  lower  belly  narrower,  the  backbone  is  so  curved  as  to  lessen  th3 
height;  the  shoulder  blades  stand  up  like  wings  when  flying  is  contemplated; 
and  the  shoulders  are  .so  lifted  up  that  the  head  seems  only  a  little  higher  than 
the  elevations  on  each  side. 

TuEATMENT. — A  good,  geucrous,  wholesome  diet,  properly  regulated;  out 
door  exercise;  the  tepid  or  cold  salt  water  sponge  bath,  with  friction,  and  but 
little  medicine.  The  hypopliosphite  of  lime,  in  2  gr.  doses,  given  in  a  little 
sweetened  water.  3  times  a  day,  or  the  syrup  of  the  hypophosphites,  in  % 
tea-spoonful  doses,  3  times  a  day,  may  be  given  with  advantage. 

SHINGLES.— Treatment.— Light  diet  and  gentle  laxatives.  If  the 
patient  be  advanced  in  life,  and  feeble,  the  following  tonic  will  be  desirable: 

1.  Bicarbonate  of  soda,  J^oz. ;  compound  infusion  of  gentian,  4  ozs.; 
tincture  of  Colombo,- 1  oz. ;  syrup  of  orange  peel,  %  oz.  Mix.  Take  a  table- 
spoonful  3  times  a  day.  , 

For  external  application- 

2.  White  Vitriol,  1  dr.;  rose  water,  3  ozs.    Mix.    Apply  outwardly. 
Or  the  following  ointments: 

3.  Sulphuretof  lime,  1  dr.;  camphor,  in  powder,  15  grs.;  lard,  1  oz. 
Make  an  ointment. 

4.  Elder-flower  ointment,  1  oz. ;  oxide  of  zinc,  1  dr.    Make  an  ointment. 


TREATMENT  OF  DISEASES. 


193 


SPASM  OR  CHAMPS  IN  THE  STOMACH.— Tkeatment.— 

The  following  strong  purgative  injection  will  often  bring  immediate  relief: 

1.  Castor  oil,  3  ozs. ;  tinct.  of  prickly  ash  bark,  ^  oz. ;  comp.  tinct.  of 
Virginia  suakc  root,  2  ilrs. ;  infusion  of  boncsct  and  senna,  equal  parts,  ^^  pt. 
Mix. 

2.  Sweet  tinct.  of  rhubarb,  4  ozs.;  bicarbonate  of  soda,  3  drs.  Mix. 
From  a  tea-spoonful  to  a  table-spoonful,  as  occasion  may  require.  This,  with 
a  few  drops  of  tincture  of  cayenne  mixed  with  It,  will  often  bring  speedy 
relief.  So  will  a  mustard  poultice  laid  upon  the  stomach.  The  mustard 
poultice  is  a  remedy  of  great  excellence  in  many  cases.  It  deserves  to  be  called 
the  poor  man's  friend. 

Bemark«. — Though  generally  of  shorter  duration,  this  is  more  violent  than 
heartburn.  It  is  attended  by  a  sense  of  fullness,  by  anxiety,  and  by  great 
restlessness.  In  females  hysterical  symptoms  are  often  coupled  with  it. 
Great  quantities  of  air  or  a  gas  are  generally  expelled,  and  the  pain  shoots 
through  to  the  back  and  shoulders. 

TYPHOID  PNEUMONIA.  — Treatment.— This  should  be  like  the 
treatment  of  pneumonia  and  typhoid  fever  united.  Great  care  must  be  taken 
not  to  use  reducing  remedies.  While  active  purging  must  not  be  used,  yet  if 
there  are  symptoms  of  an  inactive  state  of  the  bowels,  the  following  may  be 
employed: 

1.  Leptandrin,  1  dr. ;  podophyllin,  1  scruple;  scutillarine,  ^  drs.;  pulv. 
cayenne,  1  scruple;  pulv.  loaf  sugar,  4  ozs.  Rub  together  for  some  time  in  a 
mortar.    Dose — For  an  adult,  •^  of  the  above. 

2.  Leptandrin,  80  grs.;  podophyllin,  10  grs. ;  pulv.  cayenne,  10  grs. ; 
ext.  nux  vomica,  6  grs. ;  quinine,  12  grs.  Mix.  Make  24  pills.  One,  two,  or 
three  times  a  day. 

When  there  are  symptoms  of  great  depression,  use  the  following  tonics: 

3.  Podophyllin,  4  grs.;  leptandrin,  8  grs.;  quinine,  8  grs.,  ext.  nux 
vomica,  2  grs.    Mix.    Make  16  pills.     One,  two,  or  three  pills,  at  bed-time. 

4.  Pulverized  Peruvian  bark,  1  oz. ;  pulv.  rhubarb,  J^  dr. ;  pulv.  muriate 
of  amtionia,  1  dr.  Mix.  Divide  into  eight  powders.  Take  1  three  times  a 
Jay. 

5.  Aromatic  syrup  of  rhubarb,  1  oz. ;  tinct.  of  Colombo,  1  oz.    Miy 
Dose  —  Two  tea-spoonfuls  ?  times  a  day.     Taking  care  to  keep  the  cough 
loose  by  flaxseed,  slippery  elm,  and  marshmallow  tea,  and  by  some  external 
irritant.  , 

CHILDREN,  MANAGEMENT  OP.— 1.  Diet.  —  Betwec u  the 
period  of  weaning  and  the  seventh  year  the  diet  should  consist  very  UAich  of 
farinaceous  food,  and  milk;  with  a  moderate  allowance  of  animal  food  once 
or  twice  a  week. 

2.  Bowels.— To  keep  the  bowels  of  children  in  a  healthy  and  regular 
state,  is  a  matter  of  the  utmost  consequence.  They  are  too  apt  to  neglect  the 
calls  of  nature,  not  being  aware  of  the  importance  of  rjularity  in  this  respect. 

18 


194 


DR.  CHASE'S  RECIPES. 


3.  Sleep.— Children  generally  take  a  great  deal  of  rough  and  boisterous 
bodily  cxerciae;  and  aurlng  their  education,  their  minds  too  are  pretty  much 
employed;  all  which  occasions  considerable  exhaustion,  so  that  it  seems  quite 
proper  to  allow  them  a  due  share  of  sleep,  from  eight  to  nine  or  ten  hours  at 
least.  But  it  should  be  at  sleeping  time;  nnd  they  should  not  be  allowed  to 
doze  and  saunter  during  their  wakinf  hours. 

4.  Clothing. — Children  should  have  their  dress  accommodated  to  the 
season;  and  a  due  degree  of  warmth  should  be  kept  up.  It  is  wrong  to  expose 
them  to  cold  in  order  to  harden  them;  but  a  proper  degree  of  exercise  in  the 
cold  air  should  be  taken.  The  great  evils  to  be  avoided  are,  cold  accompanied 
with  moisture,  and  any  check  to  perspiration;  which  boys  too  often  sustain,  by 
throwing  themselves  down  on  the  moist  ground,  when  heated  by  their  games. 
Flannel  next  the  skin  need  not  be  ordered  for  healthy  children;  but  where  there 
is  much  tendency  to  catch  cold,  or  to  have  loose  bowels,  or  continual  paleness 
of  the  skin,  and  weakness  of  the  system,  it  will  be  prudent  to  make  children 
wear  liannel.  Much  care  should  be  taken  to  have  the  feet  always  warm  and 
dry;  and  to  make  them  change  their  choes  as  well  as  their  clothes,  whenever 
they  get  wet. 

5.  Cleanliness.— Children  should  very  early  be  taught  the  necessity 
and  importance  of  cleanliness.  They  should  be  made  to  keep  their  hair,  their 
teeth,  and  nails  in  good  order,  sis  it  not  only  promotes  their  own  health  and 
comfort,  but  renders  them  agreeable  to  all  around  them.  It  is  of  the  utmost 
consequence  to  keep  the  skin  very  clean,  as  this  tends  to  prevent  many  of  the 
cutaneous  diseases  which  are  so  common  with  children,  but  which  are  so  dis- 
gusting. "Washing  with  cold  water  about  the  chest  will  lessen  the  susceptibility 
to  cold;  and  about  the  feet,  will  strengthen  them,  and  render  them  less  liable  to 
chilblains.  Sea-bathing  and  swimming  in  snfc  places,  are  excellent  both  for 
health  and  cleanliness.  Cleanliness  is  not  without  a  degree  of  moral  influence, 
and  has  been  very  properly  styled  one  of  the  minor  virtues. 

6.  Exercise. — Children  when  in  tolerable  health,  and  not  of  an  indolent 
disposition,  seldom  require  to  be  urged  to  take  exercise;  they  are  rather  inclined 
to  take  it  too  much,  and  too  violently,  and  need  a  little  regulation  and  superin- 
tendance  in  this  respect.  The  practice  of  gymnastic."  or  dancing  is  a  good 
exercise;  and  girls  should  use  the  skipping  ropes.  Wl*  jn  out  of  doors,  children 
should  be  allowed  to  choose  their  own  amusements,  and  interfered  with  only 
when  they  are  in  danger  of  doing  anything  unbecoming,  or  hurtful  to  them- 
selves or  their  companions.  Even  girls  should  have  ample  scope  in  their  play- 
tim  \  and  their  own  sense  of  propriety,  will  soon  enough  correct  any  tendency 
to  improper  romping;  their  health  will  be  promoted,  and  their  figure  expand; 
and  it  is  better  to  posses  a  sound  consiitution  and  an  active  frame,  than  to  be 
celebrated  for  proficiency  in  drawing  or  music,  before  the  age  of  twelve  or 
thirteen. 

Moral  Trea+ment. — We  charge  upon  nature  many  of  the  bad  passions 
which  we  ourselves  implant  in  children.  The  moral  treatment  of  children  is 
generally  bad.  We  are  apt  to  begin  by  either  making  them  our  masters  or  our 
slaves.    Sometimes  we  do  both, — allowing  them  to  govern  us  for  a  time,  and 


TREATMENT  OF  DISEAtiES, 


195 


then,  getting  into  a  passion,  or  a  mood  for  playing  the  tyrant,  we  turn  upoo, 
and  govern  thom  as  If  we  were  autocrats.  We  submit  to  their  whims  until  we 
grow  irritable,  and  then,  by  way  of  retnllation,  we  compel  them  to  submit  to 
ours.  This  is  all  wrong.  Children  should  be  governed  always,  but  with  an  even, 
a  gentle,  and  a  loving  hand.  They  should  early  be  subjected  to  habits  of  self  • 
•control,  and  of  regularity  in  eating,  and  sleeping;  and  should  be  taught  abso- 
lute and  continued  obedience.  All  this  can  be  brought  about  only  by  firmness, 
sel'-control,  and  great  gentleness  on  the  part  of  parents.  If  they  would  make 
ft  child  1  'serful  and  happy  in  its  diaposition,  they  must  themselves  be  cheerful, 
nnd  nov<  •  let  it  see  anger,  passion,  and  fretfulness,  marring  their  conduct.  Noth- 
ing la  more  injurious  to  the  health  of  a  child  than  a  peevish,  complaining,  and 
soured  disposl'ion;  and  these  vices  are  seldom  wjquired,  unless  seen  in  the  lives 
of  parents.  •  '  ~  ■        , 

1.  DISEASES  OP  CHILDREN— Prickly  Heat,  Dysentery, 
Diarrhea;  eto. — Remedies.— Mrs.  Jay,  of  Fern  Grove,  111.,  reports  through 
the  Blade,  thut  an  experienced  physician  taught  her  the  following,  ia  caring  for 
children  broken  out  with  prickly  heat: 

L    Keep  tlu^m  as  cool  as  possible. 

II.  For  a  child  of  2  years,  give  %  tea-spoonful  of  cream  tartar  in  the  mom- 
ing,  for  a  ff  '  mornings. 

III.  Bathb  them  in  tepid  (a  little  warm)  water,  with  a  little  soda  in  it,  every 
night.  It  is  also  good  to  have  a  tubful  of  water  (the  chill  off,  of  course),  and 
let  the  child  splatter  in  it  for  about  fifteen  minutes. 

IV.  When  the  heat  breaks  out  in  little  pimples,  which  are  all  sore,  grease 
them  over  with  fresh  (unsalted)  grease  of  any  kind;  then  dust  over  with  pul- 
verized starch,  at  least  once  a  day,  to  keep  them  from  smarting. 

2.  Dysentery,  Diarrhea,  eto.,  of  Children,  Cordial  for.— This 
lady  continues:  I.  These  little  ones  require  much  care  during  warm 
weather,  with  their  dysenteries,  diarrheas,  etc.,  from  teething.  I  have  found  the 
blackberry  balsam,  as  I  call  it,  a  most  excellent  remedy,  but  when  the  disease  ia 
of  long  standing,  ind  there  seems  to  be  pain  and  soreness  of  the  bowels,  it  is  best 
to  keep  them  very  quiet,  scarcely  rocking  them  (so  the  doctor  told  me)  and 
apply  spirits  of  turpentine  over  the  bowels.  Take  a  cloth  dampened  with  the 
turpentine,  large  enough  to  extend  up  over  the  stomach,  as  well  as  to  cover  the 
bowels,  and  leave  it  on  long  enough  to  cause  redness,  but  not  to  blister.  Then 
take  it  off,  and  when  the  redness  goes  away,  apply  again,  until  it  seems  to  be 
out  of  pain,  or  easier,  or: — 

II,  Onion  Po^Wices-*- Applied  in  the  same  way,  are  very  good;  but  the  tur- 
pentine, if  at  hand,  acts  quicker.  Onion  poultice  is  made  by  chopping,  or 
slicing,  2  onions  into  a  spider  with  a  little  water  and  cooking  well,  then  spread 
on  a  cloth. 

Bemarka. — This  cooking  of  the  onion,  accounts  to  the  author,  for  their  not 
acting  as  quickly  as  the  turpentine;  mash  them  and  lay  them  on  raw,  and  I 
think  ^ey  will  act  as  quickl7  and  as  effectually  as  the  others.    Her  balsam  ia 


196 


DR.  CHASE'S  RECIPES. 


entirely  ctifferent  from  any  I  have  seen,  odt  it  will  be  found  very  valuable  ft 
is  as  follows: 

III.  BlcuMerry  Balsam  and  Cordial  for  Children.— Take  of  the  siaaU 
and  growing  roots  of  the  blackberry,  4  ozs.;  bark  of  the  bayberry,  2  ozs. ; 
cranes-bill  root  (known  also  as  geranium  maculatum  by  the  profession,  and 
alum  root  by  the  people),  and  cinnamon  bark,  each  1  oz.;  gum  myrrh  and 
cloves,  each  J^  oz. ;  fennel  seed,  J^  oz. ;  loaf  sugar  and  brandy  as  given  below. 
Directions— The  roots  should  all  be  cut  short,  then  with  the  other  articles  all 
bruised,  and  steeped  in  2  qts,  of  water  until  half  is  evaporated  (4  to  6  hoUrs  at 
least),  making  up  with  hot  water  if  too  much  evaporation;  but  if  steeped 
slowly,  as  it  should  be,  or  covered,  it  will  be  about  right;  then  strain,  and  for 
the  balsam  add  loaf  sugar,  1  lb.,  and  dissolve  by  heat. 

Foi'  ihe  Cordial. — Make  the  same  way  but  add  sugar,  i;^  lb.,  and  best 
French  brandy,  J^  pt.  Each  are  to  be  bottled  and  kept  corked  for  use.  Dose 
— For  children,  1  to  2  tea-spoonfuls,  according  to  age  and  severity  of  the  disease; 
repeat  every  1,  2  or  3  hours,  as  needed.  For  adults — for  it  is  good  for  them 
too— 1  table-spronful  for  a  dose,  time  as  above. 

Remarks. — I  can  see  no  reason  for  making  two  kinds,  balsam  and  cordial. 
1  should  put  the  full  1  lb.  of  sugar  and  the  brandy,  or  good  whiskey,  as  one 
can  get  handiest,  J^  pt.  to  the  strained  mixture,  and  call  it  syrup,  and  be  done 
with  it;  for  the  spirit  will  insure  its  better  keeping  and  action.  Prof.  King  in 
speaking  of  the  fruit  of  this  berry  family,  in  which  the  red  raspberry,  dew- 
berry, etc.,  are  all  included,  says:  "The  fruit,  especially  that  of  the  black- 
berry, is  of  much  service  in  dysentery,  being  pleasant  to  the  taste,  mitigating 
(easing)  the  accompanying  tenesmus  (griping  and  straining)  and  suffering  of  the 
patient,  and  ultimately  effecting  a  cure.  Blackberry  syrup  has  cured  cases  of 
dysentery,  even  after  physicians  had  despaired  of  a  cure." 

3.  Dr.  J.  D.  Lauers,  of  Conover,  Ohio,  adds  to  the  blackberry  cordial, 
made  by  any  good  cordial  recipe,  as  follows:  "Blackberry  cordial,  13^  ozs.; 
tinct.  kino  and  paregoric,  each,  IJ^  drs.,  and  syrup  of  ginger  sufflcent  to  fill  a 
3  oz.  bottle.  Dose — For  an  adult,  1  tea-spoonful  every  hour.  For  children, 
^^  tea-spoonful  every  hour.     In  severe  cases  increase  the  dose." 

Remarks. — It  will  need  some  care  about  increasing  the  dose,  if  given  so 
often,  as  the  kino  is  quite  astringent  and  might,  if  the  dose  is  large  and  given 
often,  have  a  tendency  to  produce  the  opposite  condition — constipation.  Watch 
this,  and  you  will  be  safe,  as  it  is  not  best  to  sew  one  up  too  tight.  As  much 
syrup  of  rhubarb  added,  as  tinct.  of  kino,  would  prevent  that  condition,  and  im- 
prove the  syrup  for  the  purpose  intended. 

4.  Summer  Complaimc  from  Teething  of  Children.— Sub  car 
bonate  of  bismuth,  36  grs.;  Dover's  powder,  6  grs.  Mix  thoroughly,  and 
divide  into  12  powders.  Dose — For  a  child  from  IJ^  to  2  years,  ■*  powder  in  a 
little  sjTTip,  every  8  or  4  hours.  When  the  looseness,  ordiarrhea,  has  improved 
to  justify  it,  give  only  2  or  8  daily,  when  needed,  to  keep  it  under  control  so 
long  as  the  irritation  from  the  teething  causes  the  continuance  of  the  diarrhea. 
If  properly  managed  it  will  control  it 


TREATMENT  OF  DISEASES. 


197 


Remarks.— 1  think,  in  one  case,  a  girl  of  Ij-^  years  old,  I  continued  its  usa 
occasionally  for  nearly  a  year.     The  child  being  weak  and  feeble — puny,  as  the 
doctors  say, — but  care  and  perseverance  overcame  both  difflculties,  and  at  this 
writing,  she  is  nearly  8  years  old  and  of  very  good  liealth.    Without  these  pow 
tiers  and  the  care,  I  believe  she  would  j'ears  ago  have  been  in  her  grave. 

5.  Colic  of  Infants  nnd  Adults,  Quick  Belief  and  Cure.~ 

I.  ^or  Infants. — Fl.  ex.  of  dioacorea  (wild  yam,  also  called  colic  root),  3^  dr. ; 
camphor  water,  1  dr. ;  simple  syrup,  1  oz.  ]\Iix,  Dose — For  an  infant  of  3 
months  or  under,  %  tea-spoonful  every  half  hour,  or  shorter  time,  if  not  relieved. 
"The  mixture,"  says  Dr.  Harris,  of  Suwanee,  Ga.,  "gives  immediate  aud  per- 
manent relief." 

II.  For  Adults. — Prof.  King,  in  his  Lispensatm'y,  speaking  of  the  wild 
yam,  says:  "  It  is  a  specific  in  bilious  colic,  having  proved  itself  invariably  suc- 
cessful in  doses  of  %  pt.  of  the  decoction  (tea),  repeated  every  half  hour  or  hour. 
No  other  medicine  is  required,  as  it  gives  prompt  and  permanent  relief  in  the 
most  severe  cases."  The  fl.  ex.  of  this,  whitjh  is  now  kept  more  generally  thau 
heretofore,  will  no  doubt  prove  equally  effective,  and  be  easier  obtained. 
Decoctions  are  made  by  steeping  1  oz.  of  the  root  to  1  pt.  of  water. 

6.  Hernia,  or  Rupture  of  Children,  To  Cure. — A  Mrs.  A.  8. 
Benson,  of  Loveland,  Col.,  communicates  the  following  cure  for  hernia  of  chil- 
dren to  the  Blade,  which  I  trust  will  give  as  good. satisfaction  to  others  as  it  did 
to  her  boy  of  11  years.  The  sooner  applied  after  hernia  is  known,  the  more 
likely  it  will  be  to  effect  a  cure.     She  says: 

I.  "I  wish  to  give  you  a  cure  for  '  Hernia,'  or  rupture,  as  used  on  my 
little  boy.  He  was  ruptured  when  about  3  weeks  old  on  one  side,  and  had  to 
wear  a  truss.  When  2  years  old  he  had  a  second  rupture  on  the  opposite  side, 
and  since  then  has  had  t'^  wear  a  double  truss.  This  he  could  not  leave  off 
save  when  lying  down.  .a.  woman  once  told  me,  when  he  was  a  baby,  that  oil  of 
€ggs  would  cure  rupture,  but  i  did  not  know  how  to  prepare  it,  and  had  no 
faith  in  it.  My  boy  is  now  11  years  old,  and  last  summer  I  was  told  how  to 
prepare  oil  of  egg,  and  that  it  would  euro  rupture.  So  I  tried  it,  using  it  about 
3  weeks.  For  6  weeks  he  has  not  had  on  a  truss.  He  nas  pulled  beans,  helped 
to  cut  corn,  aud  done  a  variety  of  chores  around  the  farm,  and  seems  perfectly 
cured.  So  now  to  the  recipe  for  making  oil  of  egg.  I  hope  every  one  so 
afflicted  will  try  it. 

II.  Oil  of  Ef/f/H  to  Make,  as  Used  in  Hernia  of  Children. — "  Boil  15  eggs 
iiaixl,  take  out  the  yolks  and  cut  them  up  in  a  spider  (skillet),  put  over  a  slow 
lire  and  stir  constantly,  gradually  increasing  the  heat.  It  will  soon  dissolve 
into  a  creamy  looking  substance;  then,  as  the  fire  grows  hotter,  it  will  rapidly 
turn  brown  and  look  almost  like  coflfee  grounds.  Now  stir  rapidly  all  the  time ; 
it  will  smoke  and  smell  terribly,  and  you  will  feel  sure  that  it  is  all  burned  up, 
but  keep  at  it  patiently,  and  after  a  while  it  will  dissolve  into  a  black  oil.  Now 
snain  ii  off  and  bottle  it.  This  quantity  will  make  over  an  ounce  of  oil,  and  I 
did  not  quite  use  up  this  quantity  before  my  boy  was  cured,  altliough  I  sin  uld 
not  have  been  discouraged  if  I  had  lipon  (jonipelled  to  make  the  .second  'lutiiitity 


198 


DR.  CHASE'S  RECIPES. 


Rub  this  oil  on  every  night  after  lying  down,  being  sure  that  the  rupture  is  bacb 
in  place.     Then  every  morning  use  the  following: 

III.  Healing  Salve. — "Melt  together  a  little  fresh,  unsalted  butter  witb 
one-quarter  as  much  beeswax,  and  after  melting,  add  a  few  drops  of  oil  of 
spil^e.  This  is  very  healing  and  prevents  its  getting  very  sore  on  the  outside. 
I  continued  thi'  ♦reatment  a  little  over  three  weeks." 

Remarks. — Let  no  one,  who  has  a  child  with  hernia  or  ruptiu-e,  fail  to  give 
it  a  fair  and  faithful  trial. 

7.  Milk-Scab  of  Children,  Cure  for.— Fresh  mutton  tallow  melted 
and  applied  very  thick,  once  or  twice  a  day;  wash  once  a  week,  or  oftener,  with 
white  castile  soap;  apply  fresh  tallow  after  washing;  it  will  allay  the  burning 
and  itching;  no  medicine  is  needed. 

Remarks. — These  scabs,  or  crusty  eruptions,  come  out  upon  the  forehead  and 
upper  part  of  the  face  of  nursing  cliildren ;  at  first  slightly  elevated  pimples, 
sometimes  becoming  pustules,  or  containing  matter,  in  clusters,  the  edges  more- 
or  less  red  and  inflamed.  It  takes  its  common  name  from  a  supposition  that 
the  mother's  milk  causes  it;  but  I  have  seen  it  on  children  "raised  upon  the 
bottle."  It  is  sometimes  also  called  "honey  disease,"  because  the  scabs  look 
much  like  a  drop  of  honey  dried  upon  the  skin.  If  it  works  up  into,  or  upon 
♦he  head,  it  would  be  called  "scald-head."  Besides  washing  with  pure  castile 
soap,  or  a  weak  lye  made  from  wood  ashes,  and  applying  the  mutton  tallow, 
you  can  also  give  a  little  sulphur  and  cream  of  tartar,  internally,  to  gently  move 
the  bowels,  and  after,  give  less  to  act  on  the  blood.  These  should  be  mixed — 
lialf  as  much  sulphur  as  cream  of  tartar;  then  mixed  in  molasses  or  syrup. 
This  disease  is  also  known  as  tinea  capitis  and  dow  worm ;  at  first  it  is  only  an 
inflammation  of  the  skin,  but  by  neglect,  want  of  cleanliness,  and  simple  means 
to  reduce  the  inflammation  by  slippery  elm  poultices  and  the  cream  of  tartar 
and  sulphur,  it  becomes  aggravated,  mattery,  and  harder  to  cure.  In  such 
cases  use  the  following: 

8.  French  Ointment  for  Scald-Head  of  Children.— Rose  oint- 
ment, 1  oz. ;  wliite  precipitate,  1  dr. ;  mix.  Directions — Wash  carefully  with 
mild  castile  soap  and  water;  dry  carefully  with  a  soft  dry  cloth;  then,  after  a 
few  minutes,  rub  in  a  little  of  the  ointment — morning  and  evening. 

Remarks. — This  originated  with  Prof.  Spielman,  at  the  University  of  Stras- 
burg,  France,  and  was  used  by  him  very  successfully. 

9.  Scald-Head,  Tar  Plaster  for.  —  This  plaster  has  been  recom- 
mended ;  but  if  tar  is  to  be  used,  let  it  be  only  in  small  proportions,  as  f ollowsr 
Boil  a  qt.  of  urine,  4  ozs.  of  lard,  and  a  table-spoonful  of  tar  together  for  an  hour 
or  two;  and  wlien  only  warm,  strain  and  add  1  oz.  of  sulphur;  simmer  together 
and  strain  again,  and  it  is  ready  to  use,  taking  all  the  care  of  washing,  drying, 
etc.,  before  using,  and  also  not  forgetting  the  aperient  of  sulphur  and  cream 
of  tartar,  to  keep  the  bowels  easy  and  to  act  on  the  skin,  which  they  do. 

10.  Bod-Wetting  and  Urinary  Diseases  of  Children,  Cerw 
tain  Kemedies.— The  following  is  from  the  Eclectic  Medical  Journal,  of  Cin- 


TREATMENT  OF  DISEASES. 


199 


einnati,  O.    The  article  was  furnisliecl  by  Dr.  J.  Berger,  of  El  Passo,  Kansas. 
He  says. 

I.  "  I  have  been  using  santonine  in  difflculties  of  the  urinary  orgniis  for  a 
year  or  more,  and  it  has  not  failed  to  have  the  desired  effect  in  a  single  case.  I 
liave  used  it  in  suppression  of  urine,  incontinence  of  urine,  and  dys^iria{me  III., 
below),  and  also  in  fevers.  When  the  urine  is  scant  and  deposits  a  '  brick  dust ' 
sediment,  it  is  just  the  rerr  "  In  my  first  case  the  suppression  of  the  urine 
was  complete,  and  resiste  treatment  as  per  books,  also  the  reputed  ajn9 
mel  (honey  bee  tea)  was  i...d,  and  failed.  But  santonine  thoroughly  tritu- 
rated (rubbed)  with  sugar,  in  }{.  S^-  doses  every  3  hours,  established  the  secretion 
in  8  hours,  and  cured  the  case  in  24  hours.  I  have  used  it,  in  two  other  cases  of 
suppression,  with  like  results.  [Then  rub  4  grs,  of  sugar  of  milk,  if  donfc  by  a 
druggist — or,  if  done  at  home,  in  half  a  tea-spoonful  of  white  sugar — and  divide 
into  8  powders— 1  for  the  dose,  as  above.] 

II.  Enuresis,  or  Inability  to  Betain  the  Urine — Bed-  Wetting  Proper. — "The 
second  case  was  a  lad  of  8  years.  His  mother  called  on  me  for  medicine;  said 
'  Ed.'  had  worms  and  would  'wet  the  bed'  3  or  4  times  during  the  night.  I  gave 
santonine  triturated,  in  2  grain  doses,  every  4  hours  till  6  doses  were  taken. 
Followed  with  tonics  of  salicine  and  carbonate  of  iron  in  4  gr.  doses,  3  times  a 
day  for  4  days.  Saw  his  mother  two  months  after;  said  '  Ed.'  had  not  '  wet  the 
bed '  since  taking  that  medicine. 

III.  Dysaria,  or  Pain  and  Heat  in  Passing  Unne. — "  The  third  case  waa 
a  lady,  aged  22  years,  troubled  with  dysuria  (pain  and  heat  in  passing  urine). 
She  was  cured  with  santonine  in  2  gr.  doses  every  3  hours.  Continued  12  hours 
only,  triturated  as  above." 

Confirmatory  of  Dr.  Perger's  position  above  upon  the  use  of  santonine. 
Dr.  Scudder,  in  his  "Diseases  of  Children,"  page  35,  makes  the  following 
remarks:  "We  think  of  santonine  as  a  vermifuge  only;  yet  it  has  some  other 
desirable  properties.  One  of  them  is  its  influence  over  the  bladder  in  retention 
of  urine.  In  some  diseases  there  is  sometimes  a  tendency  to  retention  which 
ordinary  remedies  will  not  reach,  and  which  at  last  proves  fatal.  Santonine 
thoroughly  triturated  with  sugar,  in  doses  of  from  ^  to  1  gr.  every  2  hours, 
affords  very  certain  relief.  It  is  also  very  effectual  in  relieving  burning,  scald- 
ing, etc.,  in  passing  urine  and  the  tenesmus  (pain  in  passing  of  urine),  and 
other  unpleasant  sensations  of  the  urinary  passages,"  adding:  "I  think  santo- 
nine is  deserving  a  place  among  the  '  Specific  Medicines.' " 

IV.  Incontinence  of  Urine  (Bed- Wetting)  Bemedy  foi'. — Sulphate  of  qui- 
nine, 7  grs. ;  tincts.  of  belladonna  and  chloride  of  iron  (muriated  tinct.  of  iron), 
each  J^  oz. ;  water,  ^^^  oz. ;  mix  and  shake  when  used.  Dose— Give  80  drops, 
3  times  daily,  one  being  at  bedtime. 

Bemarks. — The  above  dose  is  for  a  child  of  6  or  7  years;  older  or  younger 
in  proportion.  By  the  time  this  amount  is  taken,  generally  at  best,  there  will 
be  no  more  "wetting  the  bed." 

FOE  JAUNDICE  OP  YOUNG  CHILDREN.  —  See  under  thas 
head,  or  "Jaundice  in  Children,  Treatmenf,  etc." 


soo 


DE.  CHASE'S  RECIPES, 


1.    ASTHMA,   Quick  Belief  and  Other  Bemedies    for.  — 

Although  a  lobelia,  or  some  other  emetic,  has  for  a  long  time  been  considered  the 
only  hope  for  relief,  yet,  more  recently,  the  inhalation  of  chloroform  has 
proved  generally  a  much  quicker  relaxant,  and  consequently  the  more  satisfac- 
tory remedy.  It  is  not  necessary  to  breathe  it  to  entire  unconsciousness,  but 
simply  to  relieve  by  putting  a  bottle  of  it— an  ounce  is  sufficient  to  buy  at  a 
time — drst  to  one  nostril,  closing  the  other  with  the  thumb  of  the  opposite 
hand,  and,  the  mouth  being  closed,  draw  in  a  long  and  deep  breath  to  the  full- 
est extent  tne  lungs  will  allow;  then  alternate  with  the  other  nostril  in  the  same 
way  until  you  realize  the  needed  relief,  or  to  the  number  of  2  or  3  times  to  each 
nostril,  llien  if  not  relieved,  wait  a  few  minutes  and  do  the  same  again.  It  is 
better  thus  than  to  continue  until  unconscious.  The  chloroform  is  very  satis- 
factorily inhafed  from  a  glass  tube  inhaler,  which  see  in  note  following  "Acute 
Phthisic,  or  Consumption."    To  be  corked  up  when  not  in  use, 

2.  Asthma,  Belief  in. — A  friend  of  mine  who  had  had  asthma,  so 
that,  at  one  time,  he  did  not  go  to  bed  for  5  years,  but  took  his  sleep  in  a  rock- 
lug  chair,  has  found  great  relief  inhaling  the  smoke  of  what  he  calls  the 

I.  Nitrated  Stramonium  for  Relief  in  Asthma. — He  says:  "  I  gather  the 
green  leaves  of  tJie  stramonium,  after  the  plant  blossoms,  and  dry  them  in  the 
shade.  "When  dry,  I  soak  them  a  few  hours  in  a  strong  solution  of  purified 
nitre  (common  sal  (peter  does  not  answer),  3ozs.,  to  soft  water,  1  pt.  Powder 
the  niter  finely,  and  pouring  on  the  wat*r  hot,  quickly  dissolves  it.  Soak  the  pre- 
viously dried  leaves  hi  this  solution,  re-dry,  in  the  shade,  then  pulverize  the 
leaves  and  keep  from  the  air  in  box  or  bottle.  To  Use — Put  a  rounding  tea- 
spoonful  of  the  nitrated  powder  on  a  plate,  and  touch  a  lighted  match  to  the 
heap,  when,  if  properly  done  with  the  purified  nitre,  it  burns  without  a  blaze, 
throwing  off  considerable  smoke.  Place  a  small  funnel  (more  generally  called 
a  tunnel),  over  it,  and  breathe  the  smoke  arising  from  it  hy  holding  the  mouth 
as  close  to  the  funnel  as  pos.eible,  to  inhale  as  much  as  you  can  of  the  fumes. 
It  will  cause  some  coughing,  at  first,  but  this  helps  to  clear  the  throat  and  bron- 
chial tubes  of  phlegm  and  soon  subsides  and  gives  very  great  relief. 

Remnrlcs. — I  used  this  at  one  time  after  having  taken  a  .severe  cold,  which 
settled  upon  the  lungs,  and  found  great  relief,  as  it  especially  (as  the  gentleman 
says  above)  helped  to  clear  the  phlegm  from  the  throat  and  bronchiul  tubes, 
most  effectually.  If  it  seems  to  be  going  out  at  any  time,  raise  the  edge  of  the 
funnel  a  moment,  and  it  will  burn  and  sputter  on  again. 

II.  Asthma  Pander,  Improved. — Some  persons  think  that  sage,  belladonna 
and  digitalis,  the  dried  leaves  of  each,  with  the  dry  stramonium,  all  in  equal 
proportions,  nitrated,  as  above  (remembering  always  to  use  the  purified  nitre, 
kept  by  druggists  only),  and  inhaled  in  the  same  manner,  is  preferable  to  the 
stramonium  plone.  If  I  were  to  use  them,  however,  I  would  not  use  more 
than  half  as  much  of  the  belladonna  and  digitalis  as  I  did  of  the  sage  and 
stramonium. 

3.  Whenever  the  iii'ialation  of  chloroform,  or  nitrated  stramonium,  etc.. 
ibc^e  /?Jven,  fails,  then  20  to  40  drrps  of  laudanum,  according  to  robustness  of 


TREATMENT  OF  DISEASES. 


SOI 


tile  patient,  or  the  severity  of  the  case,  with  15  to  30  drops  of  sulphuric 
ether,  put  into  a  glass  with  a  little  water,  and  immediately  drank,  will  almost 
always  give  relief  at  once.  This  should  not  be  taken  often  enough  to  establish 
the  habit  of  opium  eating,  which  would  prove  a  disease  in  itself,  as  bad  as 
asthma  and  as  difficult  to  cure. 

4.    Alterative  Belaxing  Anodyne,  and  Curative  for  Asthma. 

— Ethereal  tinct.  of  lobelia  and  iodide  of  potash,  each,  2  ozs. ;  tinct.  assaf oetida 
<fetta),  and  laudanum,  each,  1  oz. ;  simple  syrup,  4  ozs.  Mix.  Dose — From  a 
tea  to  a  table-spoonful  every  hour  or  two,  to  relieve  a  paroxysm,  for  3  or  4 
doses.  As  a  curative,  after  the  paroxysm  has  subsided,  take  the  same  dose  only 
3  or  4  times  a  day. 

Remarks. — In  closing  the  subject  of  asthma,  I  would  say  in  addition  only, 
that  according  to  the  condition  of  the  system,  any  existing  difficulty,  as  costive- 
ness,  liver  or  kidney  complaint,  must  be  met  and  overcome  on  general  prin« 
ciples,  that  is,  to  treat  them  as  you  would  if  they  existed  alone.  Do  all,  as  per 
instructions  given  under  each  head  referred  to,  in  connection  with  the  above 
items  under  this  head,  and  very  many  cases  of  asthma  will  be  cured,  the  general 
opinion  to  the  contrary,  notwithstanding.  The  condition  of  the  surface,  to 
keep  it  clean  and  the  blood  freely  circulating  therein,  by  the  salt  washings,  dry 
rubbings,  etc.,  (which  see),  must  not,  in  any  case,  be  neglected  in  any  long 
standing  disease.     If  neglected,  it  is  at  your  own  peril. 

1.  JAUNDICE— Successful  Remedies.  —  No  matter  how  much 
the  liver  may  be  affected,  unless  the  stools  are  clay-colored,  or,  in  other  words, 
without  color,  and  the  skin  and  tliC  whites  of  the  eyes  yellow,  it  is  not  called 
jaundice.  'With  the  yellowness  of  the  skin,  there  is  generally  constipation, 
tongue  heavily  coated,  mouth  dry,  appetite  variable,  and  sometimes  headache, 
nausea,  or  vomiting. 

Treatment. — With  eclectics  it  is  claimed  that  the  fl.  ex.  of  chionanthus 
Virginica  (fringe  tree),  in  10  to  20  drop  doses,  according  to  age  and  robustness 
of  the  patient,  will  cure  it. 

Dr.  Goss,  of  Marietta,  Ga. ,  prefers  the  tinct.  made  with  8  ozs.  of  the  bark 
of  the  root  to  alcohol,  1  pt.  In  answer  to  some  inquirers  through  the  BrieJ',  he 
refers  to  the  fringe  tree  in  the  following  manner: 

"The  doctor  again  asks  me  about  the  chionanthus  Virginica — fringe  tree. 
I  have  stated  in  several  journals,  and  in  my  "Materia  Medica,"  and  also  in  my 
'■'  New  Medicine,"  emphatically,  that  I  had  never  failed  to  cure  simple  jaundice 
with  the  tinct.  of  the  root  (bark  of  the  root  is  what  is  used)  of  the  chionanthus, 
when  it  was  made  from  the  freshly  dug  root.  Several  others  ask  me  whether 
it  acts  on  the  liver,  or  not?  I  never  claimed  it  as  an  active  stimulant  to  the 
biliary  secretions  in  health.  It  cures  jaundice  in  some  specific  way,  but  how,  I 
do  not  know." 

The  doctor  uses  the  tincture,  made  as  above,  in  doses  of  J-^  to  1  tea-spoon- 
ful, 3  or  4  times  a  day.  He  first  cured  himself  with  it,  while  a  student  in  the 
University  of  Georgia.  "The  faculty,"  he  says,  "having  failed  to  cure  me,  or 
to  ameliorate  my  symptoms  in  the  slightest  degree.    lu  this  state  of  utte« 


'Hr'-S 


'M 


802 


DR.  CHASE'S  RECIPES. 


despair  I  fin  '  concluded  I  must  succumb  to  the  malady;  but,  by  accident,  fc 
he.ard  of  a  t  :io  had  been  cured  of  the  jaundice  with  gin  bitters,  made  ot 

the  bark  of  tii  ;onanthus  root,  so  I  procured  some,  and  made  me  a  bitters  it> 
gin,  by  adding  ~  ozs.  to  1  qt.  Of  this  I  took  a  table-spoonful  3  times  a  day, 
and  in  10  days  I  was  entirely  cured  of  jaundice;  and  at  the  same  time  I  founct 
that  it  improved  my  digestion  very  much,  and  I  continued  it  for  a  month  or 
two  with  much  benefit  to  my  digestive  organs  generally.  [In  making  the 
bitters  in  places  where  it  grows  plentifully,  I  should  use  at  least  4  ozs.  to  1  qt. 
of  gin,  and  take  the  same  dose.] 

"After  that  I  prescribed  it  for  others,  and,  I  believe,  always  with  success, 
where  there  was  no  complication  of  diseases.  I  cured  many  soldiers  in  the 
'late  unpleasantness,'  only  losing  a  single  case,  which  was  complicated  with  bil- 
iary  calculi  (gall-stones  in  the  bile-ducts  of  the  liver)."  He  closed  by  saying: 
"  Since  I  published  my  use  of  the  chionanthus  I  have  seen  reports  in  various 
medical  journals  of  its  success  in  jaundice  and  hypertrophy  (enlargement  of 
tJie  liver), 'as  well  as  some  reports  of  its  use  as  a  female  tonic.  I  know  a  case 
of  hypertrophied  (enlarged)  uterus  cured  by  the  use  of  the  chionanthus — used 
for  a  considerable  time." 

2.  Jaundice  Cured  by  the  Use  of  the  Chionanthus  and  Ace- 
tate of  Potash.— Dr.  Henning,  of  Redkey,  lud.,  reports  througli  The  Brief 
also  (February,  1879):  "Twenty  years  ago  I  used  to  give  calomel  and  leptandrin 
with  poor  success.  But  now  I  give,  in  all  cases,  of  the  tl.  ext.  of  chionanthus 
(fringe  tree)  from  10  to  20  drops  (of  course  according  to  age  and  robustness  of 
the  patient)  4  times  per  day.  This  will  correct  the  action  of  the  liver  in  a  short 
time.  But  in  addition  I  prescribe  tlie  acetate  of  potassa  (potash),  10  grs.,  B 
times  per  day,  to  act  upon  the  kidneys  (it  is  a  very  valuable  diuretic)  to  pump 
out  and  eliminate  (throw  off)  the  bilious  excrementitious  (of  the  nature  of 
excrement  or  feces,  but  here  more  particularly  worn  out)  matter  from  the 
blood.  This  I  follow  with  the  elixir  of  calisaya  (Peruvian)  bark  with  iron 
and  strychnine  (kept  by  druggists)  as  a  tonic,  increasing  the  nutrition  and 
strength.  This  treatment,"  he  says,  "has  been  very  successful  in  my  hands, 
and  I  am  satisfied  it  is  the  true  theory  of  the  disease  in  practice."  He  thinks  it 
besl  to  "  follow  up  the  treatment  3  to  5  weeks  to  make  a  permanent  cure." 

3.  Jaundice  in  Children,  Treatment  of.— J.  E.  Ball,  M.  D.,  of 
Texas,  reports  a  case  which  was  printed  in  the  April  number  of  The  Brief,  as 
tollows:  "  I  noticed  in  the  February  number  of  TJi£  Bnef  '  Treatment  for 
Jaundice,'  by  John  A.  Henning,  M.  D.,  and  as  I  think  my  treatment  a  little 
more  prompt  in  its  action  I  will  give  you  the  full  treatment  of  my  last  case: 
Called  Feb.  3d  to  a  child  18  months  old;  skin  and  eyes  as  yellow  as  saffron, 
urine  thick  and  stained  its  clothes  of  that  saffron  color  peculiar  to  jaundiced 
urine.  Prescribed:  Leptandrin,  1  gr. ;  podophyllin,  3^gr.;  pulverized  Jamaica 
ginger,  2  grs. ;  mix,  and  divide  into  8  powders.  Gave  1  powder  every  4  hours 
until  the  biliary  secretions  were  aroused.  Also  Tinct.  of  buohu  and  sweet 
spirits  of  niter,  each,  1  dr.     Dose — Ten  drops  every  2  hours. 

"Feb.  5th. — First  prescriptions  acted  well.    Then  prescribed:  Fl.  ext.  o\ 


TREATMENT  OF  DISEASES. 


20$ 


cnionanthus  (fringe  tree)  and  tinct.  of  sanguinaria  canadensis  (blood  root),  each 
equal  parts.    Dose — Ten  drops  4  times  per  day. 

"  Feb.  12th. — Little  patient  entirely  relieved;  skin  and  mine  as  clear  as  t| 
ever  was." 

4.  Jaundice,  Allopathic  Treatment  of — Sucoessftil. — I  give  the 
following  treatment  because  it  contains  calomel  and  may  meet  some  cases  wher» 
the  chionanthus  cannot  be  obtained,  and  also  because  it  will  lead  me  to  follow 
it  with  remarks,  showing  how  a  very  little  calomel  will  sometimes  arouse  the 
action  of  the  liver  when,  as  the  saying  is,  "everything  else  has  failed."  This 
is  from  Geo.  B.  Snyder,  M.  D.,  of  Hays  City,  Kans.  It  will  explain  itself.  It 
was  reported  in  the  July  number  of  T?ie  Bnef,  1879.    He  says: 

"  In  looking  over  the  April  number  of  your  valuable  journal,  I  notice  an 
article  on  the  '  Treatment  for  Jaundice.'  As  I  understand  it,  the  more  presence 
of  jaundice  is  not  a  disease,  but  merely  a  symptom.  The  yellow  skin  indicate* 
the  presence  or  hepatic  (liver)  trouble,  the  true  character  of  which  I  am,  in 
candor,  bound  to  confess  is  not  always  easy  to  detennine.  The  last  patient 
under  these  circumstances,  I  was  called  upon  to  see,  was  on  August  19,  1873. 
Ilis  symptoms  were  yellow  skin,  impaired  digestion,  excessive  restlessness,  with 
eclampsia,  etc."  [This  '  eclampsia,'  here,  no  doubt,  refers  to  an  appearance,  to 
the  patient,  like  flashes  of  light,  a  symptom  of  epilepsy.]  "  My  prescription,'* 
he  continues,  "was:  Hydrarg  chlor.  mite  (calomel),  4  grs. ;  podophyllin,  3 grs. ; 
potass  chlor.  (chloi'ate  of  potash,  pulverized),  36  grs.;  ex.  of  hyoscyami(hy()scy- 
amus)  3  grs. ;  mix.  Make  into  10  powders.  Dose — One  powder  every  2  hours. 
On  the  second  day  I  found  my  patient  so  much  improved  that  with  a  single 
prescription  of  bitter  tonics  with  ex.  of  nux  vomica,  I  dismissed  him.  His 
recovery  to  perfect  health  was  absolute."  [A  good  tonic  pill  for  these  cases 
\yould  be:  Quinine,  45  grs.;  alcoholic  ex.  of  nux  vomica,  3  grs.;  mix  thor- 
oughly and  make  into  80  pills.  Dose — One  pill  only,  4  times  a  day,  for  an 
adult.  These  pills  should  not  be  given  to  children.  But  for  them  1  gr.  pow- 
ders  of  quinine  might  be  given  as  the  tonic,  without  the  nux,  in  cold  strong 
coffee,  which  hides  the  bitter  taste  very  much.] 

Remarks.— T)v.  Snyder  says,  above,  "  the  yellow  skin  indicates  the  presence 
of  hepatic,  or  liver,  trouble,"  but  the  true  character,  he  "confesses  is  not 
always  easy  to  determine."  Well,  I  would  ask,  why  try  to  determine  at  all,  so 
long  as  the  cMonantlius,  as  given  in  the  foregoing  recipe,  or  even  his  own  com- 
bination, will  cure  it  ?  We  know  this  much,  that  whenever  the  skin  and  eyes 
are  yellow,  there  is  a  certain  condition  of  the  liver,  and  it  is  generally  believed, 
at  least,  that  this  condition  is  always  the  same,  hence,  they  are  always  cured,  as 
above  indicated,  by  the  same  medicines.  But  there  is  a  certain  diseased  con- 
dition of  the  liver,  attended  with  considerable  uneasiness,  sometimes  amount- 
ing to  actual  pain,  but  not  having  the  jaundiced  or  yellow  skin  and  eyes,  when 
the  author  has  not  been  .able  to  touch  the  liver,  so  as  to  start  the  bile,  with 
either  the  common  liver  pills,  which  contain  podophyllin,  leptandrin,  etc., 
nor  with  the  chionanthus;  but  very  minute  doses  of  calomel,  even  the  20th 
of  a  grain,  taken  at  bed-time,  followed  with  a  tea-spoonful  of  epsom  salts. 
In  the  morning,  has  aroused  its  action,  and  started  the  bile  freely  within 


204 


2)7?.  CHASE'S  RECIPES. 


the  following  24  hours,  niid  was  entirely  satisfactory  and  lasting,  by  repeat 
iug  tlie  same  doses,  at  an  interval  of  a  week,  for  3  or  3  times.  Tliese  were  des- 
perate cases,  else  I  should  not  have  ventured  upon  what  I  had  always  consid- 
ered a  desperate  remedy — calomel.  But,  as  I  have  always  believed  in  "giving 
the  devil  his  due,"  I  have  thus  set  this  down  to  the  credit  of  calomel,  not  with 
standing  I,  and  my  mother  before  me,  as  well  as  eclectics  generally,  have  fought 
against  the  use  of  calomel  all  our  lives.  But  I  would  not,  even  now,  use  it  in 
large  doses,  especially  when  such  very  small  ones  have  such  a  decided  and  ben- 
eficial effect.  But  I  always  try  the  ordinary  treatment  first,  and  only  fall  back 
upon  these  small  doses  of  calomel  when  the  first  plan  fails. 

But  if  I  fail  to  "touch"  the  liver,  as  the  allopaths  call  it,  /.  e.,  fall  to 
arouse  its  action,  by  which  its  usual  biliary  secretions  are  produced,  with  the 
small  doses,  I  should  use  them  as  large  as  1  to  3  grs.  •  or,  if  need  be,  blue  mass, 
a  3  gr.  pill,  followed  with  the  salts,  to  accomplish  tli  same  end.  I  know  sev- 
eral persons  who  claim,  and  no  doubt  believe,  that  nothing  but  a  3  grain  pill  of 
of  blue  mass  at  night,  and  sometimes  for  a  second  night,  will  act  on  their  liver 
■when  out  of  order.  Working  off  next  morning,  of  course,  with  salts  or  some 
•other  active  cathartic.  And  I  certainly  prefer  to  try  this  plan  rather  than  to 
lose  the  life  of  my  patient,  or  have  him  go  to  a  doctor  who  will  use  calomel  or 
blue  mass  from  choice ;  although,  by  their  giving  large  doses  of  calomel,  they 
often  fail  to  cure.  But  I  always  give  this  class  of  patients  a  1  to  3  gr.  pill  of 
quinine  3  or  4  times  daily,  after  the  bilious  passages  have  somewhat  subsided; 
and  if  much  sour  eructations  arise  from  the  stomach  while  the  bile  is  being 
poured  out  so  freely,  I  give  a  little  bicarbonate  (common  baking)  soda,  in  half 
tea-spoonful  doses,  in  a  little  water.  Certainly,  however,  there  can  be  noobjec 
tion  raised  to  Dr.  Snyder's  doses  of  calomel,  as  there  would  be  less  than  %  a  gr. 
to  each  powder,  while  allopaths,  in  the  first  time  of  cholera  in  the  United  States, 
gave  it  sometimes  in  ounce  doses,  and  no  doubt  killed  by  such  treatment  more 
than  the  cholera  i  'If.  But  now,  as  some  of  them  have  got  down  to  the 
20th  of  a  grain,  or  even  J^  grain  doses,  I  will  gracefully  cease  my  warfare  upon 
it,  at  least,  when  given  in  the  above,  homoeopathic,  doses.  And  I  am  now, 
more  than  ever  before  confirmed  in  the  idea  that  it  was  by  large  doses,  and 
other  abuses  of  its  use,  that  much  of  the  harm  it  has  done  was  brought  about. 
Where  it  is  used,  let  it  be  in  small  doses  only,  and  its  action  watched  with  great 
care,  and  T  trust  the  result  will  be  as  satisfactory  to  others,  as  it  has  been 
with  niyself. 

1.    SYPHILIS  — Alterative  for,  Successful  in  Bad  Cases.— 

Fl.  ex.  of  stillingia,  eorj-dalis,  poke  root,  yellow  dock  root  and  burdock  root, 
each  3  ozs. ;  iodide  of  potash,  i^  to  %  oz. ;  simple  syrup  to  make  1  pt.  Dikec- 
TiONs — Dissolve  the  iodide  in  a  little  of  the  mixture,  and  mix  all.  Dose — 1 
tea-spoonful  4  times"  daily,  one  being  at  bed-time.  Large  and  robust  patients 
may  put  in  the  %  oz.  iodide,  weak  and  feeble  ones  only  the  %  oz. 

liemarks. — If  there  is  any  gonorrhea  discharge,  every  other  time  it  is  made, 
leave  out  the  extract  of  poke  root,  and  put  in  the  same  amount  of  the  fl.  ex.  of 
buohu,  in  its  place.  In  very  bad  cases  of  syphilis,  when  the  pint  has  been  all 
taken,  get  a  pint  bottle  of  Tilden's  Elixir  of  lodo  Bromide  of  Calcium  Com- 


TREATMENT  OF  DISEASES. 


20& 


pound  (kept  by  druggists),  and  tal.e  it  according  to  tlie  directions  upon  tlic  bov- 
tle,  and  so  alternate,  for  a  year,  or  longer,  unless  well  satisfied  that  all  the  syph- 
ilitic poison  is  eradicated  from  the  system  sooner  than  this.  The  doctor  of 
whom  I  obtained  this,  at  Grand  Rapids,  Mich.,  told  me  that  in  this  manner  ho 
had  cured  very  bad  cases — one  where  the  whole  body  was  covered  with  scabs 
and  sores,  except,  fortunately  for  the  patient,  his  face  and  hands  did  not  show 
the  eruptions.  Upon  the  scales,  or  rather  around  them,  he  applied  an  ointment 
made  as  follows:  Take  a  pint  bottle  and  put  into  it  nitric  acid,  1  oz. ;  quick- 
silver, 1  oz.,  and  let  stand  until  the  silver  is  cut;  then  melt  lard,  J^  lb.,  in  aa 
earthen  bowl,  and  mix  all  together  and  stir  with  a  wooden  spatula  until 
cold.  This  was  swabbed  on  around  the  scabs  (if  a  little  gets  on  the 
scab  it  does  not  matter;  but  he  thinks  it  not  best  to  tear  off  the  scabs, 
but  to  put  it  freely  around  the  edges),  at  first  three  times  a  week,  theo 
twice,  and  finally  only  once  a  week,  till  all  is  smooth  as  a  child's  flesh; 
This  case  paid  him  $100,  and  had  previously  paid  out  over  $250,  with- 
out benefit.  I  have  also  since  cured  a  very  bad  case  with  it,  and  therefore  know 
its  value  as  an  alterative.  In  the  case  first  gi\'eu  the  doctor  told  me  that  after 
the  scabs  or  sores  were  cured  about  6  months,  the  man  wanted  to  know  if  ho 
might  "  marry  with  safety;"  the  answer  was,  "  continue  the  alterative  for  a  year 
longer,  then  there  will  be  safety  in  marrying."  He  followed  it  up  as  directed, 
and  then  did  marry,  and  never  afterwards  saw  any  ill  effects  from  the  disease. 
Although  the  plan  of  alternating  the  above  alterative  with  the  Tilden  prepara- 
tion is  especially  valuable  for  syphilis,  yet  the  alterative  above  will  be  found 
very  valuable  in  all  the  other  diseases  requiring  one. 

2.  Gonorrhea — Remedy. — It  consists  of  an  inflammation  of  the  urethn 
of  the  male  and  of  the  vagina  of  the  female,  which  causes,  generally,  a  dis 
charge  (which  is  contagious)  of  a  muco-purulent  character,  having  the  appear^ 
ance  of  mucous  and  pus.  It  is  generally  caused  from  impure  cohabitation ;  but 
it  does  sometimes  arise  from  the  parts  coming  in  contact  with  this  gonorrheal 
matter,  even  when  partially  dry,  upon  sheets  where  those  having  the  disease 
have  slept,  or  from  privy  seats,  and,  in  fact,  husbands  sometimes  are  aficcted  by 
an  inflammation  of  a  similar  character  taken  from  the  wife  who  has  an  acrid 
leucorrheal  discharge,  while  both  are  perfectly  honest  and  virtuous  towards  each 
other.  These  points  are  now  well-known  by  many  physicians,  but  not  well 
understood  by  the  people,  which  leads  me  to  introduce  these  recipes  as  much  to 
point  out  these  facts  as  to  enable  people  to  cure  themselves  or  their  friends  i» 
like  condition.  Then,  as  the  disease  is  well-known,  as  above  remarked,  in  tho 
manner  also  described  above,  let  everyone  be  very  careful  how  they  pronounce 
another  guilty  of  criminal  or  impure  connection,  at  least  imtil  they  are  positive 
as  to  the  facts  in  any  particular  case.  And  let  me  caution  every  one  having 
this  disease,  or  in  treating  others  who  have  it,  to  be  very  careful  not  to  allo\» 
any  of  the  matter  to  come  in  contact  with  any  open  sore,  nor  with  the  eye  ot 
nostrils,  for  all  mucous  membranes  wnll  take  on  the  disease  by  such  contact 
Keep  the  hands  clean  and  burn  all  cloths  used  tor  the  purpose  of  cleaidiness  tc 
ensure  safety. 


M  \ 


■  i^<a 


If 


p^"r!i^~ 


W  "■' 


,1    iS 


406 


DR.  CHASE'S  RECIPES. 


Other  Treatment  Necessai-y.— In  the  commencement  of  the  disease,  while 
the  inflammation  is  acute  or  active,  give  a  full  cathartic  dose  of  some 
cooling  purgative — for  instance,  the  compound  powder  of  jnliii>,  with  cream  of 
tartar,  or  a  full  cathartic  dose  of  any  medicine  one  is  in  the  lu.liit  of  using  as  a 
■cathartic. 

Compound  Powder  of  Jalap. — Best  Alexandria  senna,  in  powder,  1  oz.; 
powdered  jalap,  }4  °^-  >  powdered  cloves,  J^  dr. ;  or  powdered  ginger,  1  dr. ;  mix. 
Tliis  forms  an  excellent  cathartic  in  all  cases  requiring  quick  cction.  It  is  mild 
hut  efficient,  stimulating  the  liver  and  biliary  ducts  to  a  healthy  action,  and  lielp- 
ing  materially  to  reduce  all  inflammatory  diseases.  It  should  not,  however,  be 
given  in  inflammation  of  the  stomach  or  the  bowels,  if  of  a  severe  character. 
In  pregnancy,  painful  menstruation,  and  other  like  conditions  of  females,  it 
sliould  be  taken  only  in  about  half  tlie  usuiil  doses;  repeat  half  the  dose,  if 
it  docs  not  operate  in  4  hours  in  all  cases.  Dose — Take  one  tea-spoonful  of  the 
powder  in  a  tea-ciip  and  Imlf  lill  with  boiling  water;  stir  occasionally  till  cool; 
stir  again  and  drink  all.  Sweetqn,  if  desired.  In  all  fevers  and  in  the  above 
cases  put  into  the  cup  1  tea-spoonful  of  cream  of  tartar,  which  aids  in  reducing 
fevers  or  inflammations,  especially  of  the  diaracter  above  indicated. 

The  patient  sliould  also  take  freely  of  mucilaginous  drinks,  as  gum-arabic 
water,  }4  ^z.  to  1  oz.  to  the  pint,  poured  on  boiling  hot,  and  the  wliole  drank  in 
the  course  of  the  day,  or  two  at  most;  or,  a  tea  of  marsh  mallows,  1  oz.  to  the 
pint  of  water  daily ;  or,  flaxseed  tea  made  in  the  .same  way,  as  most  convenient 
to  obtain.  As  .soon  as  the  action  of  the  cathartic  is  well  over,  and  one  of  the 
mucilaginous  drinks  have  heiped  to  allay  the  severity  of  the  inflammation,  use 
■injections  also  of  an  astringent,  tonic  or  antiseptic  character,  according  to  the 
■severity  of  tlie  case,  like  the  following: 

3.  Injection  for  Gonorrhea.  —  The  following  Is  one  of  the  more 
common,  being  principally  astringent,  for  cases  where  the  inflammation  and 
discharge  is  sliglit:  Sulphate  of  zinc,  8  grs.,  to  water,  4  ozs.  Directions- -To 
be  injected  3  or  3  times  a  day  at  least;  but  it  is  well  to  inject  after  each  urina- 
tion; but  if  much  purulent  or  thick  matter,  use  one  of  the  following,  lirst  hav- 
ing Injected  water  to  cleanse  tlie  parts  thoroughly,  and  if  this  strength  causes 
much  smarting  or  pain,  reduce  half  with  water.  A  glass  or  rubber  synnge  is 
better  than  the  metallic  ones  for  all  these  purposes. 

4.  Injection  for  Gonorrhea. — The  following  combines  tonic,  astrin- 
gent, anr'  ntiseptic  properties,  applicable  in  the  severe  cases.  It  was  given  by 
Prof.  King  in  his  "  Chroiiif  Disea.ses,"  with  the  remark,  "that  he  makes  it 
known  for  the  first  time":  Sulpliate  of  quinine,  20  grs. ;  elixir  of  vitnol  (which 
is  aromatic  sulphuric  acid),  1  dr.;  mix,  and  shake  to  dissolve  the  quinine;  then 
add  camphor  water,  1  oz.,  and  distilled  wter,  3  ozs.;  solution  of  iodide  of  iron, 
y^  dr.  Inject  as  the  first;  and  if  it  causes  pain  or  uneasiness  to  any  extent, 
reduce  a  little  with  water,  until  the  improvement  enables  it  to  be  borne.  1  will 
give  one  more,  which  also  combines  the  astringent,  tonic,  and  antiseptic  proper- 
;ties  necessary  to  ensure  success,  and  equally  valuable  as  an  Injection  In  leuccn*- 
Aea  (whicb  see).    It  Is  as  follows? 


lliEATMENT  OF  DISEASES. 


907 


6.    Injeotlon  — Valuable  in  Gonorrhea  and  Leuoorrhea.— FI. 

«xt.  of  golden  seal,  J^  *^^-  '<  sulphate,  or  acetate,  of  zinc,  1  dr. ;  chlorate  of 
potassa,  %  dr.;  tannin  and  sulphate  of  quinine,  each  15  grs.,  the  quinine  to  be 
dissolved  with  15  or  20  drops  of  aromatic  sulphuric  acid  before  put  in;  distilled 
or  soft  water,  1  pt.     Used  same  as  the  above. 

For  leucorrhea  it  had  better  be  made  in  double  the  quantity,  and  used  with 
a  female  syringe,  cleansing  the  parts,  first,  by  injecting  water  as  hot  as  it  can  be 
borne,  keeping  it  in  the  vagina  2  or  3  minutes,  by  placing  the  fingers  over  the 
external  parts  to  prevent  Its  immediate  escape.  This  is  important  in  all  these 
injections.  It  is  also  thought  best,  by  J.  W.  Burney,  M.  D.,  of  Des  Arc,  Ark., 
for  leucorrhea,  to  give,  internally,  a  tea-spoonful  3  times  daily  of  the  fl.  ext.  of 
buchu  in  some  flax-seed  tea.  It  will  prove  valuable  as  a  diuretic  in  either  of 
these  diseased  conditions  of  the  system. 

6.  Any  of  the  articles  named  in  these  injections  have  been  used  alone,  In 
the  strength  of  2  grs.  to  the  oz.  of  water,  for  gonorrhea;  and,  besides  these, 
strychnia,  1  gr.  to  the  oz.  of  water,  and  corrosive  sublimate  of  the  same  strength, 
have  been  used,  it  is  claimed,  with  success.  The  acetate,  and  the  iodide  of  zinc, 
1  to  3  grs.  of  either  to  the  oz.  of  water,  have  been  used  very  satisfactorily. 

Of  late,  suppositories  have  been  brought  into  use,  containing  a  suitable 
amount  of  any  of  the  foregoing,  or  other  articles  which  are  desired,  to  be  intro- 
duced into  the  ureter  at  bed-time,  by  which,  it  is  claimed,  a  better  action  is  had, 
from  the  fact  that  the  cocoa  butter,  in  which  the  medicines  are  held,  dissolves 
slowly,  and  thus  the  medicine  is  held  the  longer  in  contact  with  the  diseased 
parts  of  the  ureter.  They  are  also  made  of  suitable  size  for  the  vagina,  in  leu- 
corrhea and  gonorrhea  of  females. 

7.  Gonorrhea  Cured  Without  Injections.— If  the  following  inter 
nal  treatment  will  do  what  Dr.  <  liven,  of  Louisville,  Xy.,  claims  for  it,  it  is 
preferable,  or,  at  least,  is  a  less  (  ilBcult  plan  to  pursue.     He  states,  through  the 
Brief,  in  answer  to  an  Inquiry,  "  How  to  Cure  Gonorrhea  Successfully  With- 
out the  Use  of  Copaiba,  Cubebs  or  Injections V"  as  follows: 

*'  The  following  is  my  prescription,  as  published  in  the  American  Practi. 
turner  several  years  ago.  It  cures  in  from  2  to  10  days,  if  given  within  the  first 
24  or  36  hours  after  the  disease  has  developed.  I  have  never  injected  a  single 
patient:  Spirits  of  nitric  ether,  balsam  copaiba  and  camph.  tinct.  opii  (para- 
goric),  of  each  1  oz. ;  tinct.  veratrum  viride,  1  dr.  Mix.  Dose — A  tea-spoon- 
ful 3  or  4  times  a  day." 

Remarks. — The  author  would  say  in  flaxseed  tea  or  some  of  the  other  mucil- 
aginous drinks.  The  more  freely  the  mucilages  are  taken,  the  better  for  the 
patient.  It  is  generally  edaimed,  however,  that  those  suffering  with  gonorrhea 
must  be  careful  about  their  diet,  excluding  meats  of  all  kinds,  fats,  tea,  coffee, 
and  absolutely  avoid  all  alcoholic  and  malt  liquors,  and  tobacco  in  all  its  forms. 
If  they  hope  to  get  well  at  all  speedily;  and  also  to  take  a  mild  cathartic  every 
8  or  4  days,  and  that  it  is  also  valuable  to  take  a  hip-bath  2  or  3  times  a  day, 
while  the  inflammation  is  considerable,  as  hot  as  it  can  be  borne;  also  to  keep  as 
^uiet  as  possible,  else  sup^iort  the  scrotum  with  a  suspensaty  bandage  to  prV' 


■-w 


208 


DR.  CUASE'S  RECIPtS. 


vout  stagflation  or  accumulation  of  blood  in  the  parts,  to  which  there  Is  oftea 
cousiilerable  teniU'Jicy. 

8.  Gonorrhea,  the  Great  French  Bemedy  for.— In  Gunn's  "  Now 
Family  Pliysiciau  "  ■vvc  find  tljc  following,  which  he  says  is  known  as  Iho 
"  Great  FrciKih  Remedy  for  Gonorrhea  "  in  any  stage  of  the  disease,  and  said 
to  be  infallible,  without  any  other  medicine: 

"  Take  ^  oz.  each  of  dragon's  blood— to  be  found  at  the  druggists' — pul- 
verized colocynth  and  pulverized  gamboge;  pidverize  (better  buy  the  pulverized 
article  if  you  can)  and  rub  these  three  articles  together  in  a  mortar;  then  add  J^ 
pint  boiling  wattr  (rain  or  soft  water  preferable)  and  stir  occasionally  for  an 
hour  with  the  pestle;  then  add  2  ozs.  each  of  sweet  spirits  of  nitre  and  balsam 
copaiba,  and  stir  again  till  well  mixed;  then  bottle  for  use.  Dose — Two  tea- 
spoonfuls  niglit  and  morning  until  it  operates  thoroughly  on  the  bowels:  then  1 
tea-spoonful  2  or  3  tint's  a  day,  or  sufficient  to  keep  up  a  gentle  action  on  tho 
bowels,  and  continue  luitil  a  cure  is  affected." 

0.  Gonorrhea  in  Its  Commencement— Cure  Without  Injec- 
tion.— After  having  written  ;ho  above,  I  went  to  my  dinner,  and  on  my  return 
found  my  Mfdical  Dritf  had  been  delivered,  and,  on  looking  it  over,  was  struck 
at  the  simplicity  of  a  recipe  for  gonorrhea,  given  in  answer  to  aa  Inquiry  for 
such  a  cure,  by  Dr.  Hall,  of  Fairmount,  Ga.,  as  follows:    • 

"Spirits  nit.  didc.  (sweet  spirits  of  nitre),  1  oz. ;  balsam  of  copaiba  and 
tincf  of  mur.  fern  (tinct.  of  muriate  of  iroir,,  of  each,  1  dr.  Mix.  Dose— 
A  tea-spoonful  in  water,  milk  or  wnnc  (I  would  say  In  some  of  the  mucilages 
before  mentioned)  given  every  few  days,  4  to  6  hours  apart,  i'f o  injections  needed 
in  incipient  (the  beginning  of)  gonorrhea." 

Remarks. — He  uses  the  same  in  ardor  urlnse  (scalding,  or  heat  in  passing 
urint)  with  like  success:  but  in  this  last  condition  he  gives  the  same  dose, 
repeating  In  3  hours,  then  at  longer  Intervals.  From  my  knowledge  of  the 
properties  of  the  article,  I  recommend  a  trial,  at  once,  wherever  and  whenever 
needed,  in  either  disease.  But  as  some  persons  will  not  begin  any  treatment  at 
once,  as  they  ought  to  do,  letting  the  disease  become  chronic,  or  by  mismanage- 
ment or  carelessness  in  taking  medicine,  or  by  persisting  In  the  use  of  spirits, 
fat  meats,  etc.,  a  gleet,  or  slight  discharge,  will  continue  from  the  urethra  after 
the  Inflammatory  condition  has  been  subdued.  Such  a  condition  will  require 
something  of  the  character  given  for  gleet,  jifter  the  next  item. 

10.  Gonorrhea,  the  Latest  and  Most  Simple  Treatment  for.— 
Some  time  after  all  the  foregoing  had  been  written,  upon  this  subject,  the 
December  number  of  my  Thernpnitir.  OazetU,  of  Detroit,  Mich.,  came  to  hand, 
with  a  treatment  for  this  disease,  from  Dr.  Josepli  McC^esney,  surgeon  of  the 
Atchlnon,  Topeka  &  Santa  Fe  Railroad  Co. ,  at  Deming,  N.  M. ,  which  appears 
so  simple  and  easy  of  trial,  and  withal  so  effectual  (he  reporting  a  number  ot 
cures  In  from  6  to  10  days,  and  some  of  them  of  long  standing),  that 
I  feel  constrained  to  give  it,  believing  It  to  be  as  effectual  as  It  is 
simple.  It  is  as  follows:  Dissolve  corrosive  sublimate,  1  gr.  only,  In  water,  6 
ozs.,  injecting  a  syringe  of  it  every  4  hours. 


TREATMENT  OF  DISEASES. 


209 


Itemarks, — Ho  gave  cases  of  nciito,  or  just  coiiimencccl,  iw  well  iis  those  of 
long  standing,  In  which  it  was  cciuiilly  effective.  Ii  nocds  no  further  comment 
nor  recommendation  of  mine,  only  to  say  I  trust  too,  with  him,  that  in  the  cor» 
roslve  sublimate  treatment  for  gonorrhea,  I  have  at  last  met  with  the  drug  that 
gives  such  entire  satisfaction  to  the  unfortunate,  and  one  that  will  prove  a  finan- 
cial boon  to  me,  and  hereby  a  boon  to  the  unfortunate  many,  who  may  never 
see  Dr.  McChesney,  nor  myself. 

11.  Qleet,  Ellbotual  Treatment  for.— Some  of  tht  Jrst  above 
mentioned  injections  for  gonorrhea,  may  bo  Injected  for  gleet,  or  the  following, 
as  used  by  Dr.  8.  L.  Bltike,  of  San  Francisco,  Cal.,  who  has  found  it  so  eflfec- 
tual  that  he  deemed  it  his  duty  to  place  It  before  the  readers  of  the  Bi'ief,  in 
1880,  as  follows:  Sulphate  of  zinc,  13  grs.;  tlnct.  Iodine,  10  drops;  distilled 
water  (soft  water  will  do  In  all  such  cases),  Sozs.;  mix;  inject  4  times  a  day. 
Also,  fl.  ex.  uva  ursi,  8  ozs. ;  11.  ex.  parelra  brava,  1  oz. ;  fl.  ex.  cascara  sagrada 
and  syrup  of  orange,  each  2  ozs. ;  water  sufficient  to  make  8  ozs, ;  mix.  [The 
parelra  brava  is  a  native  of  the  West  India  Islands  and  the  Spanish  Main,  says 
King,  in  his  American  Dispensatory,  "  It  is  a  tonic,  diuretk"  and  aperient,  used 
in  chronic  inflammations  of  the  bladder,  and  various  disorders  of  the  urinary 
organs."  The  cascara  sagi-ada  is  valuable  in  constipation,  while  the  properties 
of  the  other  articles  in  these  prescriptions  are  well  known  to  ])o  valuable  for 
what  he  recommends  them.]  Dose — Take  a  tea-spoonful  3  times  a  day  before 
meals. 

Bemarka. — This,  he  says,  I  consider  i^n  invaluable  remedy  in  obstinate 
cases.  Of  course  the  principal  readers  of  tue  Brief  are  physicians,  which  shows 
that  Dr.  Blake  was  well  satisfied  with  it  or  he  would  not  risk  the  criticism  he 
would  receive  if  it  was  not  reliable. 

12.  Gleet,  for  the  Fain  and  Weakness  in  the  Back.— For  this 
condition  take  Venice  or  white  pine  turpentine,  and  work  into  it  as  much  finely 
pulverized  rhubarb  as  will  make  it  pill.  Make  into  usual  sized  pills,  and  take 
2  pills  twice  daily. 

13.  Bed  Drops,  Specific  for  Gleet,  Gonorrhea,  Leucorrhea» 
and  Affections  of  the  Kidneys. — Tinct.  of  guaiac  and  compound  spirits 
of  lavender,  each  %  oz. ;  oil  of  cubebs  and  laudanum,  each  J^  oz. ;  balsam  of 
copaiba,  1  oz. ;  mix.  Dose — A  tea-spoonful  3  or  4  times  a  day — ^bne  always 
being  at  bed-time  in  these  cases. 

Bemarka. — Dr.  Gunn  says  of  these  drops:  "A  specific  (positive  cure)  for 
gleet,  gonorrhea  and  leucorrhea,  and  good  for  affections  of  the  kidneys."  They 
are  all,  in  a  certain  degree,  of  a  similar  character,  i.  e. ,  there  is  an  inflammation 
of  the  mucus  membrane  of  the  parts  in  each  disease;  then,  what  will  overcome 
it  in  one  case,  will  also  do  it  in  any  of  the  others,  and  yet  not  be  a  "cure  all,'' 
as  the  mucus  membrane  is  the  same  everywhere. 

BEE  AND  WASP  STINGS— Sure  Cure  for.— I.  Bees.— Mr.  R. 
L.  Aylor,  of  "Waterloo,  Ky.,  in  reporting  his  success  in  keeping  his  bees  over 
the  winter  of  1881-3,  sends  a  recipe  to  the  Bee  Journal,  headed  "Bees,"  claim- 
ing it  as  his  own  discovery.    It  is  simple,  easily  obtained,  and  cheap;  and  if  it 

14 


vii 


810 


DR.  CHASE' 8  RECIPES. 


if 


proves  as  quick  and  successful  a  cure  as  he  claims,  he  Is  the  one  to  have  the 
benefit  of  "discovery."  He  gave  it  in  the  following  words:  "Buy  from  any 
drug  store  a  small  phial  of  tincture  of  myrrh;  as  soon  as  you  are  stung  apply  a 
little  to  the  puncture,  when  all  pain  and  swelling  ceases  instantly.  It  is  also 
excellent  for  bites  of  spiders  and  poisonous  reptiles." 

Remarks. — Certainly  no  one  would  ask  it  to  cure  quicker  than  "instantly.'* 
I  trust  it  shall  prove  as  successful  as  claimed.  If  it  does,  nothing  else  could  be 
desired. 

II,  Wasp  Stings,  Quick  and  Certain  Cure.  —  Out  an  onion,  scrape  and 
apply  the  juicy  part  to  the  sting.  It  quickly  relieves,  and  allays  the  irritation 
almost  as  quickly. 

Remarks. — A  correspondent  of  the  London  Times  reports  the  case  of  his 
son,  stung  in  the  eyeball  by  a  wasp,  and  when  he  reached  the  house,  "  looked 
like  death,"  etc.,  which  made  a  great  commotion,  and  the  sal  volatile  was  gotten, 
but  one  of  the  maids  used  the  onion  juice,  and  the  relief  was  so  quick  that  he 
got  up  and  went  out  again  to  help  the  men  destroy  the  nest.  I  have  no  doubt 
the  onion  juice,  or  scraped  onion,  is  as  good  for  bee  stings  as  for  the  other;  but 
lose  no  time  in  applying  it,  if  a  wasp  sting,  for  they  are  very  poisonous. 

III.  Handy  Remedy  for  Bites  and  Stings  of  Poisonous  Animals  and  Insects. 
— A  writer  in  Holt's  Journal  of  Health  says:  "That  for  persons  about  to  travel 
or  to  go  ,into  the  country  for  tlie  summer,  an  ounce  vial  of  spirits  of  hartsliorn 
should  be  considered  one  of  the  indispensables,  as,  in  case  of  being  bitten  or 
stung  by  an}'  poisonous  animal  or  insect,  the  immediate  and  free  application  of 
this  alkali,  as  a  wash  to  the  part  bitten,  gives  instant,  perfect  and  permanent 
relief,  tlie  bite  of  a  mad  dog  (we  believe)  not  excepted;  so  will  strong  ashes- 
water.  , 

Remarks.. — I  should  as  soon  risk  the  immediate  application  of  the  spirits 
of  hartshorn  as  any  other  caustic  for  a  mad  dog  bite;  but  it  would  not  do  to 
put  it  into  the  eye — as  the  onion  juice  referred  to. 

SPRAINS,  SWELLINGS,  CROUP,  ETC.— Remedy  for.— Best 

cider  vinegar,  1  pt.  ;»spirits  of  turpentine,  %  P^-  '■>  ^^^  "^'f^W,  3  eggs,  and  mix 
all.  Directions — Apply  to  the  neck  in  croup,  and  to  sprains  or  swellings  by 
saturating  (thoroughly  wetting)  cloths  and  lay  on,  or  bind  on  when  necessary. 
*'  Cures,"  says  Preacher  Jones,  "  on  the  '  double  quick.'  It  cured  a  woman's 
swollen  arm  in  3  days  who  had  had  to  give  up  work  and  go  to  begging  on 
account  of  the  swelling. " 

Remarks. — It  would  be  as  valuable  for  animals  as  for  persons.  See 
"  Croup,  Sovereign  Remedy  for,"  for  the  value  of  turpentine  in  this  disease.  I 
think  the  vinegar  and  beaten  eggs  will  improve  it. 

HOP  BITTERS— Cheap  and  Reliable,  Without  Spirits  of  Any 
Kind.— Hops,  2  ozs. ;  ginger  root,  bruLsed,  1  tiibic-spoonful;  water,  2  galls.; 
brown  sugar,  2  lbs. ;  yeast,  J^  cup.  Directions— Boil  the  hops  and  ginger  to 
obtain  their  strength,  strain  half  an  liouf ;  add  the  sugar  and  continue  the  heat, 
removing  all  scum  that  arises;  then  cool  to  blood  warmth,  put  in  tlie 
yeast;  let  the  yeast  work  over  night,  or  that  length  of  time,  then  bottle 


TREATMENT  OF  DISEASES. 


Sll 


«ncl  keep  in  a  cool  place.  Dose — Take  2  or  3  good  swallows  before  each  meal, 
•or  in  amount  as  found  necessary  from  the  following: 

Remarks. — These  bittevs  are  recommended  in  all  cases  requiring  a  tonic 
action,  where  there  is  a  tendency  to  a  chronic  inflammation,  as  in  catarrhal 
headache,  pain  in  other  parts,  kidneys  out  of  order,  etc.  The  gentleman  from 
whom  I  obtained  this,  at  Grass  Lake,  Mich.,  was  a  kind  of  "domestic  doctor," 
had  a  cure  for  everytliing.  I  have  used  these  hop  bitters,  however,  and  am  well 
pleased  with  their  action.  They  improve  the  appetite  and  strengthen  the  diges- 
tion. One  of  his  cures  was  for  ague,  by  taking  sulphur  in  molasses  every 
night.  He  claims  to  have  cured  over  100  obstinate  cases  with  that  simple  rem- 
•edy.  He  said  if  the  hop  bitters  did  not  loosen  the  bowels  after  a  few  days  to 
«dd  a  little  salts — Epsom — enough  of  it,  for  a  day  or  two  only,  to  loosen  them. 

The  following  is  claimed  to  be  the  real  Hop  Bitters  which  has  made  such  a 
fitir  in  the  woHd:  Hop  leaves,  3  ozs. ;  buchu  leaves,  1  oz. ;  fl.  ext.  of  dandelion, 
1  oz. ;  fl.  ext.  ot  mandrake,  3  drs. ;  whisky,  1  qt.  Diuections,  Dose,  etc. — 
Boil  or  simmer  the  hops  and  the  buchu  leaves  in  water,  }4,  gal. ,  for  6  hours, 
or  down  to  1  qt.,  strain,  and  when  cold  add  the  fl.  exts.  and  whisky.  Dose— 
From  1  to  3  table-spoonfuls  3  times  a  day,  before  meals. 

Remarks. — It  will  be  found  a  tonic  and  laxative,  and  the  amount  taken 
must  be  governed  so  as  no.  to  loosen  the  bowels  but  slightly,  else  its  tonic  efl!ects 
would  be  carried  off  too  readily.  I  have  not  used  this,  but  I  have  the  first 
above,  with  much  satisfaction. 

TOBACCO— Its  Use  Frequently  Injuring  Sight  and  Memory. 
—Dr.  Mackenzie,  in  his  "Opthalmology,"  a  work  on  the  anatomy  and  diseases  of 
the  eye,  expresses  his  opinion  that  tobacco  is  the  frequent  cause  of  amaurosis, 
diminution,  or  complete  loss  of  sight,  and  says:  "  One  of  the  best  proofs  of 
this  being  the  case,  is  the  great  improvement  in  vision  (sometimes  complete  res- 
toration), which  ensues  on  the  use  of  that  narcotic  being  abandoned."  Tobacco 
is  a  powerful  narcotic,  and  often  affects  the  nerves  disastrously.  This  position 
of  Mackenzie,  says  a  French  writer,  is  confirmed  by  M.  Michel,  who  clashes 
the  disease  among  the  two  forms  oicerebrai,  or  brain,  amaurosis  (loss  or  dimin- 
ution of  sight  by  the  condition  of  the  brain),  which  are  but  little  known.  One 
of  these  conditions  is  seen  in  heavy  drinkers,  and  is  symptomatic  of  delirium 
tremens;  but  the  other,  he  thinks,  is  brought  about  by  the  use  of  tobacco;  and 
he  also  believes  there  are  but  few  persons  who  have  habitually,  for  a  long  period, 
smoked  more  than  5  drachms,  %  of  an  ounce,  daily,  without  their  sight,  and 
often  their  memory,  being  more  or  less  enfeebled.  Then  let  those  who  already 
realize  either  of  these  conditions,  or  think  the  prospect  good  for  their  occur- 
rence, abandon  the  use  of  tobacco  in  any  form,  ;U  once,  and  forever,  and  keep 
their  young  folks  from  its  use,  if  possible.  Fintiinate  for  the  author  he  could 
never  tolerate  its  use  at  all;  but  one  can  scarcely  see  an  old  man,  or  even  young 
men,  and  many  boys,  even  passing  along  the  street,  without  a  cigar  in  their 
mouth,  or  gracefully  (?)  held  in  their  fingers.  If  its  use  continues  to  increase 
for  the  next  century  as  it  has  for  the  last  decade  (10  years  passed  of  this  cen- 
tury) we  shall,  i  greatly  fear,  be  the  next  thing  to  a  nation  of  imbeciles;  with 
much  larger  per  cent    of  idiots  than  at  this  writing.     A  fearful  respousi- 


213 


DR.  CHASE'S  RECIPES. 


bility  rests  upon  parents,  and  gOA'ernments.  Certainly  no  school-boy  should  bo 
allowed  to  use  tobacco  in  any  form;  but  it  is  law,  and  vigilant  watchfulness  of 
officers  appointed  for  this  purpose,  with  the  same  care  and  watchfulness  of  par- 
ents also  that  will  ever  prevent  it,  and  that  not  wholly;  for  it  has  a  fascination 
which  cannot  be  accounted  for  upon  any  other  principle  only  that  of  exhilara- 
tion, which  is,  in  fact,  the  reason  why  it  should  never  be  used.  It  over  stimu- 
lates the  nerves,  and  thereby  destroys,  or  very  much  injures  them,  shortening 
life,  if  no  more  serious  catastrophe,  as  blindness,  loss  of  memory,  paralysis, 
etc.,  does  not  set  in  before. 

EPILEPSY— Bemedies   Which   Have  Been   Successful.  —  I. 

Chas.  VanWye,  M.  D.,  of  Browning,  Mo.,  reports  through  the  Brief  the  case 
of  a  man  of  37,  who  had  been  troubled  from  childhood  with  epilepsy,  cured  by 
the  use  of  bromide  of  potassium,  30  grs.,  3  times  a  day,  dissolved  in  water^ 
half  a  tumbler  or  so,  until  it  produced  its  physiological  effects,  which  are  simi- 
lar to  that  of  iodide  of  potassium,  i.  e.,  it  may  affect  the  head  like  a  cold,  and 
if  the  stomach  or  alimentary  canal  are  irresistible,  it  may  produce  diarrhea, 
and  increase  the  urine  too  much,  but  it  may  produce  acne  (a  pustular  affection 
of  the  skin),  and  a  person  taking  large  doses  very  long  may  have  a  manifesta- 
tion of  weakening  of  the  mind ;  then,  if  any  of  these  occur,  stop  its  use  a  few 
days,  or  a  week;  or  if  taking  it  3  times  daily  about  meal-time,  stop  the  noon 
dose,  and  if  this  does  not  relieve  that,  or  either  of  these  conditions,  drop  to  15 
or  20  gr.  doses,  twice  daily,  then  if  not  relieved  in  a  few  days  stop  as  above 
indicated.  In  the  case  given  it  was  used  at  intervals,  i.  e.,  stopping  every  fourth 
week  for  15  months,  and  only  one  convulsion  after  beginning  its  use.  But  the 
doctor  would  not  begin  unless  the  man  would  agree  to  take  it  several  months  at 
least.    He  considered  it  a  perfect  cure. 

Remarks. — Dr.  King,  in  his  Dispensatory,  says:  "It  has  been  used  sue 
cessfuUy  in  enlarged  spleen  and  liver,  swelling  of  lymphatic  glands  (glands  of 
the  neck,  armpits,  front  of  elbow,  back  of  knee,  groins,  etc.,  externally,  and 
along  the  lymphatic  vessels  internally),  scrofula,  epilepsy,  nervous  depression 
from  masturbation,  also  nocturnal  (night)  emissions,  irritability  of  the  nervous 
centers,  and  in  hypertrophy  (enlargement)  of  the  ventricles  (of  the  heart).  It 
has  proved  successful  in  pertussis  (whooping-cough),  and  also  in  asthma,  in 
doses  of  20  to  30  grs.,  repeated  3  or  3  times  a  day,"  etc.  So  you  see  it  has  been 
used  in  as  large  doses  as  Dr.  "Wye  prescribes  it  above;  but  it  has  not  been  used 
as  long,  generally,  and  that  is  the  probable  reason  that  it  has  not  proved  more 
beneficial  heretofore.  Even  in  doses  of  10  to  15  grs.  it  has  held  tits  in  check, 
and  in  such  doses  may  be  continued  for  years  safely;  watch  in  all  cases,  how- 
ever, for  any  of  the  above  named  bad  symptoms  and  stop  or  lessen  the  dose  as 
directed. 

II.  FVll  for  Epileplic  Mta  in  the  Early  Stages. — Sulphate  of  zinc  and  cay- 
enne pepper,  each  60  grs. ;  rhubarb  and  ipecac,  each  30  grs. ;  all  pulverized  and 
made  into  60  pills,  with  solid  ext.  of  hyoscyamus,  enough  only  to  form  into 
pill  mass.  Dobe— Take  1  pill  night  and  morning  one  week,  then  stop  a  wee:., 
and  so  on  every  other  week. 


TREATMENT  OF  DISEASES. 


213 


liemarks.—Tir.  Gunn,  in  his  "New  Family  Physician,"  says  of  it:  "An 
important  remedy,  and  has  cured  many  cases  of  epileptic  fits,  when  taken  iu 
early  stages." 

SALT  WASHINGS,  DRY  RUBBINGS,  ETC.— Important  in 
a^l  Chronic  Diseases,  Especially  of  an  Inflammatory  Character.— 

In  all  chronic  diseases,  and  especially  diseases  of  an  inflammatory  character, 
as  catarrh,  throat,  bronchial  or  lung  difficulties,  inflammation  of  any  or  all 
these- parts  named,  or  inflammation  of  the  stomach,  liver,  kidneys,  bladder, 
urethra, vagina,  white  swelling,  and  any  or  all  other  swellings  or  inflammation, 
and  in  fact  in  all  conditions  and  at  all  times  of  life,  it  is  of  the  utmost  impor- 
tance, not  only  to  keep  the  whole  surface  clean  by  bathing  or  washing,  at  least 
twice  a  week  in  summer  and  once  a  week  in  winder;  but  in  all  chronic  or  long- 
standing diseases,  it  is  very  important  to  stimulate  the  skin  by  salt-water  wash- 
ings, every  other  morning  (Sunday  morning  being  set  for  a  soap  and  water  wash- 
ing), followed  by  brisk  rubbing  of  the  whole  surface,  which  equalizes  the  cir 
culation,  helps  to  break  up  congestions  (an  undue  amount  of  blood  in  any 
organ  or  part),  putting  the  whole  machinery  of  the  circulatory  system  (heart, 
arteries,  veins,  and  the  smaller  vessels  near  the  surface  known  as  capillaries), 
into  complete  working  order,  without  which  perfect  health  cannot  be  long 
maintained. 

I.  Strength  of  Salt  Water. — Dissolve  %  a  tea-cup  of  common  barrel  salt  in 
3  pints  of  water  (in  winter  the  water  should  be  warm  and  the  bath  taken  in  a  warm 
room;  in  summer,  if  the  water  stands  in  the  room  over  night,  it  will  do  very 
well  without  warming);  then  with  a  sponge,  or  what  is  better,  a  piece  of  coarse 
woolen  cloth,  wash  first  the  arms,  neck  and  body  thoroughly,  then  the  lower 
limbs  and  feet,  by  which  time  the  upper  parts  will  be  dry  without  wiping,  when, 
with  another  piece  of  coarse  woolen  cloth,  flesh-brush  or  hair  mitten,  rub  a? 
hard  and  long  as  the  friction  can  be  borne,  or  till  the  whole  surface  glows  or 
burns  with  the  heat  caused  by  the  fre  circulation  of  the  blood  in  the  skin. 
The  morning  is  the  best  time  to  do  it,  as  the  system  is  then  free  from  excite- 
ment, and,  unless  you  have  been  too  warmly  covered,  also  free  from  perspira- 
tion; therefore,  less  likely  to  "  take  cold."  Do  not  neglect  the  feet  even,  but 
Tub  all  well  and  thoroughly  each  time.  It  is  claimed  by  some  physicians  that 
these  salt  washings  and  dry  rubbings  alone  will  break  up  and  cure  many  chronic 
diseases.  I  know,  however,  without  a  good  circulation  in  the  skin,  health  will 
sooner  or  later  fail.  My  desire  is  to  impress  its  importance  u])on  every  invalid, 
for  witli'nU  it  not  half  the  speed  can  be  made  in  curing  disease,  even  with  the 
best  of  tvpiitmont. 

II.  /'r.y  Rubbings. — All  other  morninirs  and  evoiiinir'^  than  those  for  the 
salt-water  washings,  the  friction  or  dry  rubbing  will  materially  help  to  bring 
about  the  desired  circulation  of  the  blood  in  tlie  skin,  as  it  draws  it  away  from 
any  inflamed  or  otherwise  diseased  organ  or  part  of  the  system.  To  be  done 
as  you  undress  for  the  night,  and  before  dressing  in  the  morning. 

III.  Cold  Fi-ei. — In  all  cases  of  habitual  cold  feet,  the  foregoing  plan  of 
washings  and  rubbings  is  also  of  the  utmost  importance,  making  the  friction, 
or  rubbings,  of  the  lower  limbs  and  feet  the  most  thorougli. 


-i. 


214 


DR.  CIIAtiE'S  ni-XU'ES. 


rV".  The  advantages  of  these  washings  and  rubbings  will  soon  be  realized! 
if  t^e  di  tions  are  faithfully  carried  out.  If  a  common  towel  is  thoroughly 
wet  in  salt  water,  of  the  strength  above  given,  then  hung  up  without  wringing, 
and  dried,  it  can  be  used  with  advantage  on  the  back  and  shoulders.  It  does- 
well,  also,  to  rub  the  whole  surface  with  the  salt,  which  gives  it  a  "  bite,"  or 
roughness,  taking  hold  of  the  surface  quickly. 

v.  The  flesh-brush,  a  long,  crooked  or  bent  one.  with  which  you  caa 
reach  the  back,  shoulders  and  every  other  part,  is  very  convenient,  but  cost 
from  $1  to  $2,  according  to  quality;  and  the  English  hair  glove,  or  rather  mit- 
ten, is  also  a  great  help  for  men,  but  too  harsh  for  women,  in  their  frictions.  A 
mitten  made  of  any  coarse  sacking  will  do  well  for  them,  or  even  for  men,  if 
they  bear  on  ha'  i  in  using  it;  but  it  matters  not  so  much  as  to  what  you  use  to 
arouse  the  surfuce  circulation  as  it  does  in  this,  that  by  some  of  these  means  it 
must  be  aroused  and  also  maintained,  i.  e. ,  to  have  warm  surface  if  you  expect 
to  break  up  chronic  or  long-standing  inflammatory  diseases  of  any  of  the  inter- 
nal ore  ,ns  if  you  do  not  do  this,  or  if  you  cannot  do  it,  the  disease  will  make 
steady  progress  against  you,  not  much  matter  what  else  you  do  or  take. 

VI.  Sweating  and  Cdd  Feet  in  Cases  of  Debility. — Very  often,  in  cases  of 
debility,  the  feet  sweat  considerably,  so  as  to  wet  the  bottoms  of  the  stockings, 
and  the  feet  consequently  become  so  cold  as  to  make  one  think  they  are  stand- 
ing upon  a  stone,  as  it  were.  In  such  cases,  no  matter  whether  it  be  with  con- 
sumptives or  from  other  diseases,  or  even  if  this  condition  of  sweating  of  the 
feet  is  common  to  any  one,  the  best  and  only  natural  course  of  treatment  is  to 
soak  the  feet  in  cold  salt  water — a  couple  of  good  handfuls  of  salt  in  water 
enough  to  nicely  cover  the  feet — from  3  to  5  minutes,  night  and  morning,  and, 
if  very  bad,  also  at  noon;  then  wipe  dry  and  use  the  brush,  hair  mitten,  or  a 
mitten  made  with  some  very  coarse  sacking,  until  the  surface  is  completely  red 
by  the  rush  of  blood  to  them;  then  rub  also  with  the  hands,  and  pat  or  slap  the 
feet  with  the  hands,  one  on  top  the  other  upon  the  bottom,  so  that  the  blows 
meet,  except  that  the  foot  and  toes  are  between  them;  and  thup  "vork  with  them 
until  they  begin  to  get  warm ;  then  put  on  the  stockings  and  you  will  soon  feel 
such  a  glow  of  warmth  and  comfort  that  will  more  than  repay  for  all  the  discom- 
fort it  has  caused  you.  This  must  be  continued  until  the  difliculty — tendency  to> 
sweating  of  the  feet — is  overcome,  no  matter  whether  it  takes  a  month  or  a  year; 
and  it  must  be  extended  to  tlie  whole  surface  of  the  body  and  limbs,  as  in  the 
salt  water  washings  before  mentioned,  once  or  twice  a  week,  and  with  the  dry 
rubbings  each  night  and  morning,  all  the  time,  as  needed ;  and  if  it  is  done  by 
every  person  all  their  lives,  they  will  live  years  longer  than  they  would  without 
it.  And  here  I  will  add,  that  those  referred  to  before  as  not  having  a  warm 
room  in  winter  in  which  they  can  use  the  salt  water  washings,  can  do  this 
soaking  of  the  feet  in  salt  water,  as  I  have  directed,  in  the  family  room,  where 
even  a  young  lady  will  probably  not  faint  on  seeing  a  gentleman's  feet,  especially 
if  kept  as  clean  as  they  ought  to  be;  then  the  "Swiss  movement"  or  the 
"Massage,"  and  rubbing  the  body  and  limbs,  can  be  done  in  the  bed,  as 
already  pointed  out.    Of  course,  in  all  cases  of  debility,  or  of  chronic  diseases. 


TREATMENT  OF  DISEASES. 


215 


a  suitable  tonic  treatment  should  be  adopted,  that  will  build  up  the  system  and 
meet  all  other  conditions  that  the  case  may  require. 

VII.  Salt  Water  Washings  and  Dry  Rubbing,  When  Your  Room  is  Cdilf 
Substitute  for. — Some  of  my  patients,  whom  I  had  desired  to  use  the  salt  wash- 
ings and  dry  rubbings,  have  reported  that  they  could  not,  in  cold  weather,  have 
warm  rooms  in  which  they  could  attend  to  it.  To  such  I  would  say,  then,  get 
into  bed,  and  as  soon  as  the  bed  gets  a  little  warmed  up  by  your  presence,  lying 
upon  the  back,  draw  one  foot  up  to  the  body,  which  elevates  the  knee,  place 
the  other  foot  upon  that  knee,  which  brings  the  leg  near  enough  to  allow  you 
you  to  pinch  the  skin,  gently,  with  the  thumb  and  fingers  and  with  the  fingers 
and  "heel  of  the  hand,"  from  foot  to  knee,  several  times  over,  thoroughly; 
then  the  upper  part  of  the  limb  in  the  same  way;  then  change  and  do  the  other 
in  the  same  manner,  both  evening  and  morning  before  rising.  It  is  called  the 
"  Swedish  movement,"  or  "  massage,"  and  if  it  is  extended  to  the  arms  and 
body  so  much  the  better.  You  can  have  a  common  hair  bnish  and  use  that 
over  the  limbs  and  feet  freely  too,  to  close  with;  or  you  can  straighten  dowa 
the  limbs,  and  with  the  bottom  and  side  of  one  foot  against  the  inside  of  the 
other  leg  you  can,  with  a  little  practice,  make  a  thorough  friction  on  the  inside 
of  the  leg,  or  lluib;  theu  put  the  knee  over  the  top  and  outside  of  the  leg  and 
do  the  same;  then  put  the  toes  under  the  leg,  and  to  the  outside,  do  the  same 
there.  The  quicker  the  foot  is  moved  up  and  down  upon  its  opposite  one,  the 
better  will  be  the  frictiou,  and  the  warmer  will  the  feet  and  limb  become;  for  it 
can  be  done  nicely  upon  the  top  and  sides  of  the  foot,  as  well  as  upon  the  leg. 
Of  course,  first  one,  then  the  other,  is  to  have  a  "  treat,"  And  if  it  is  done  well 
and  thoroughly,  after  the  first  few  times,  if  your  feet  and  limbs  are  habitually 
cold,  you  will,  indeed,  think  and  realize  that  it  is  a  grand  treat,  too.  One 
who  has  never  tried  it  will  be  astonished  at  the  wanuth  which  five  minutes  rub- 
bing thus,  to  each  limb,  will  give.  ^ 

If  this  plan  fails  to  keep  your  feet  warm  all  through  the  night,  put  on 
woolen  stockings  when  you  wake  up  and  find  them  cold.  Try  it,  all  who  have 
not  warm  rooms  for  the  water  washings  and  rubbings ;  and  do  this,  too,  every 
night,  and  every  morning,  until  warm  feet  is  the  rule,  not  the  exception;  and 
thank  Dr.  Chase  as  long  as  you  live.  I  know  you  will,  if  you  learn  to  do  it 
thoroughly  and  well.  The  upper  leg,  or  thigh,  must  be  done  with  the  hand, 
brush,  small  coarse  towel,  or  a  woolen  cloth,  well  gathered  into  a  tight  ball 
or  handful,  that  it  may  not  slip  around  upon  itself.  The  harder  you  rub  the 
better,  and  the  less  time  it  will  take  to  get  up  the  necessary  warmth. 

1.    BALM  OP  GILEAD  BUDS,  TINCTURE  OP-Por  Cfuts, 

Bruises,  etc. — Take  any  sized  bottle  and  fill  it,  loosely,  with  Balm  of  Gilead 
buds,  which  have  been  briiisod  or  cut  into  two  or  three  pieces,  then  fill  with 
good  whiskey  or  diluted  alcohol  (half  water,  half  alcohol),  cork  and  shake 
occasionally  for  a  week  or  ten  days,  when  it  will  be  ready  for  use,  for  wetting 
bandages  applied  to  cuts,  bruises,  wounds,  sores,  etc.  (See  also  "  Balm  of 
Gilead  Ointment,"  and  remarks  following.  There  is  nothing  known  to  be  more 
healing  than  the  Balm  of  Gilead  buds.) 


'IM 


DR.  CHASE'S  RECIPES. 


2.  Por  Coughs  and  Sore  Lungs.— Mix  equal  parts  of  honey  with 
tlie  tincture  and  talie  1  or  2  tea-spoonfuls  8  or  4  times  a  day.  It  is  considered 
expectorant,  diuretic  and  somewhat  stimulant  and  tonic. 

TUMORS,  POISONED  WOUNDS,  AND  WILD  VINE  POIS- 
ONINGS— Earth  Cure  for.— Take  the  stratum  of  clay  used  for  making  the 
best  red  brick,  which  lies  immediately  below  the  soil.  Dry  in  the  sun  so  it  can 
t>e  put  through  a  sieve';  keep  in  air-tight  jars ;  mix  with  hot  water  until  of  the 
•consistency  of  putty,  and  apply  warm,  with  a  knife,  over  the  tumor,  half  an  inch 
thick;  cover  with  light  brown  paper,  then  bandage  with  a  good  strong  bandage, 
and  keep  it  on  24  to  48  hours.  This  has  caused  some  wonderful  cures,  I  am 
told.  It  is  also  good  for  some  forms  of  rheumatism,  dropsy  and  poisoned 
Grounds. — Housekeeper. 

Remarks, — I  have  no  knowledge,  only  my  judgment,  as  to  the  value  of  this 
for  tumors,  but  knowing  the  clay  cure  to  be  positive  in  drawing  out  the  poison- 
ous effects,  swelling,  soreness,  etc.,  when  poisoned  by  ivy,  I  know  it  will  be 
valuable  in  poisoned  wounds  and,  I  believe,  even  good  for  mad  dog  bites,  if 
applied  quickly  after  cauterizing;  and,  therefore,  I  judge  it  good  for  tumors. 
The  clay  is  very  absorbing.  I  should,  however,  change  it  as  often  as  the  cov- 
ering gets  dry.     (See  also  Poisoning  by  Poison  Ivy,  etc.) 

DIURETICS,  VALUABLE.— I.  Buchu  and  uva  ursi,  leaves  of  each, 
loz.;  pareira  brava  root,  1  oz.  Mix  and  divide  into  3  powders  or  parcels, 
evenly.  Diuections  and  Dose — Pour  upon  one  of  these  parts  a  quart  of  boil- 
ing water,  in  a  covered  tin  pail  or  fruit  jar.  When  cool  enough  to  drink,  take 
1  to  8  moderate  swallows  every  2  or  3  hours,  so  as  to  increase  the  flow  of  urine, 
\vhich  will  use  up  the  quart  in  about  2  days.  If  to  be  kept  longer,  6  ozs  of 
good  gin  will  prevent  its  souring,  if  strained  from  the  dregs.  Used  in  catarrh 
of  the  bladder,  irritation  of  the  kidneys,  uretha,  etc. 

II.  Take  buchu  leaves,  2  ozs. ,  and  treat  as  in  I. ;  when  cool  add  1  tea- 
spoonful  of  bi-carbonate  of  soda,  and  30  drops  of  fl.  ex.  of  liyoscyamus,  and 
drink  all  in  2  days.  Use  more  than  the  above  in  cases  where  there  is  mucus  of  a 
stringy  character  passed  in  the  urine.  After  a  day  or  two,  repeat  the  same  until 
relieved.  If  much  irritation  of  the  uretha,  get  1  oz,  of  sub-nitrate  of  bismuth 
and  put  into  8  ozs.  of  soft  water,  and  inject  %  oz.  into  the  urethra  3  times  dally, 
shakin  ')cfore  pouring  out;  else,  obtain  "Humphrey's  Marvel  of  Healing," 
and  add  3  times 'as  much  water  as  of  the  "Marvel,"  and  inject  in  its  place. 
Either  is  excellent.  Retain  them  2  or  3  minutes,  whichever  is  used.  These  are 
good  for  any  case  requiring  diuretics.     '        ,  • 

HOT  WATER  CURE— Directions  for  Using.— The  following 
instructions  as  to  the  manner  of  using  hot  watei  as  a  means  of  restoring  health 
to  a  generally  debilitated  or  exhausted  system,  I  take  from  the  Medical  Brief, 
thfn'kiBg  the  explanation  and  directions  here  given  will  enable  many  of  our 
readers  to  obtain  additional  helps,  over  and  above  what  are  given  under  the 
head  of  Hot  Water  in  Consumption,  Dyspepsia,  etc.  I  have  been  unable  to 
find  where  Dr.  Salisbury's  institute  is  located,  or  anything  further  than  given 
in  this  quotation,  and  the  diflferent  items  referred  to  in  this  book,  as  above  indi- 


,*» 


ThEATMEXT  GF  DISEASES. 


817 


cated;  but  as  I  have  been  using  it  with  salisfacticn  in  several  cases  of  dyspepsia 
I  think  it  will  be  found  generally  useful.  I  will  here  say  that  I 
recommend  the  water  to  be  heated  to  140®  F.  iu  summer,  and  145''  to  150"  in  win- 
ter, in  quantity  about  i^  to  %  of  a  pint  as  a  general  thing,  and  taken  about  }^ 
to  %  of  an  hour  before  meals.  If  one  should  be  very  thirsty  at  bed-time,  then 
also,  but  not  unless  necessary  to  allay  thirst. 

I.  "  The  Water  Must  be  Hot,  Not  Gold  Nor  Lvkewarm.— This  is  to  excite 
peristalsis  (like  peristaltic,  a  successive  contraction  and  relaxing  of  the  muscU" 
lar  coats)  of  the  elimentary  canal.  Cold  water  depresses,  as  it  uses  animal  heat 
to  bring  it  up  to  the  temperature  of  the  economy  (body),  and  there  is  also  a  loss 
of  nerve  force  in  the  proceeding.  Lukewarm  water  excites  upward  peristalsis, 
or  vomiting,  as  is  well-known.  By  hot  water  is  meant  a  temperature  of  llO" 
to  150°  Fahrenheit,  such  as  is  commonly  liked  in  the  use  of  tea  and  coffee.  In 
cases  of  hemorrhage,  the  temperature  should  be  at  blood  heat  (98°  F.).  Ice- 
water  is  disallowed  in  all  cases,  sick  or  well. 

II.  "  Quantity  of  Hot  Water  at  a  DravgJit. — Dr.  Salisbury  first  began 
with  one-half  pint  of  hot  water,  but  he  found  that  it  was  not  enough  to  wash  out, 
nor  to  bear  another  test  founded  on  the  physiological  fact  that  the  urine  of  a 
healthy  babe  suckling  a  healthy  mother — the  best  standard  of  health — stands  at 
a  specific  gravity  varying  from  1.015  to  1.020.  The  urine  of  the  patient  should 
be  made  to  conform  to  this  standard,  and  the  daily  use  of  the  urinometer  (an 
instrument  for  telling  the  specific  gravity  of  the  urine,  but  not  generally  neces- 
sary to  have  nor  obtain  except  in  hot-water  cures)  tells  whether  the  patient 
drinks  enougli  or  too  much  hot  water. 

"For  example,  if  the  specific  gravity  of  the  urine  stands  at  LOaC,  more 
hot  water  should  be  drank,  unless  there  is  loss  by  sweating.  On  the  other  hand, 
should  the  specific  gravity  of  the  urine  fall  to  1.010,  less  hot  water  should  be 
drank.  The  quantity  of  hot  water  varies  usually  from  }4  Pt-  to  1)^  pts.  at  one 
time  of  drinking. 

"The  urine  to  be  tested  should  be  the  'iirina  savfivinis,  or  that  passed  just 
after  rising  from  bed  in  the  morning,  before  any  meals  or  drinks  are  taken. 

"The  quantity  of  urine  voided  in  24  hours  should  measure  from  48  to  64 
ozs.  (IJx^  to  8  qts.).  Tlie  amount  will,  of  course,  vary  somewhat  with  the  tem- 
perature of  the  atmosphere,  exercise,  sweating,  etc.,  but  the  hot  Avater  must  be 
given  so  as  to  keep  the  specific  gravity  of  the  infant's  standard,  to  wit:  1.015  to 
1.020.  The  urinometer  will  detect,  at  once,  whether  the  proper  amount  of  hot 
"water  has  been  drank,  no  matter  whether  the  patient  is  present  or  absent. 
Another  test  is  that  of  odor.  The  urine  should  be  devoid  of  the  rank  tfriTiow* 
smell,  so  well  known,  but  indescribable.  [The  absence  of  this  "  rank  smell "  is 
H  sufficient  guide  for  home  tests;  take  enough  to  get  rid  of  this  rank  odor,  is  nl' 
sufficient.] 

"  The  Salisbury  Plans  aim  for  this  in  all  case's,  and  wlion  the  patients  are 
true  and  faithful,  the  aim  is  realized.  [If  a  patient  will  not  be  true  to  himself, 
or  herself,  you  may  as  well  give  up  trying  at  once.] 

III.  "  Times  of  Taking  Hot  Water. — One  to  two  hours  before  each  meal, 
and  half  an  hour  before  retiring  at  night.    [I  hare  taken  it  myself,  and  so  recom* 


218 


DR.  CHASE'S  RECIPES. 


mended  to  others,  half  or  three-fourths  of  nu  hour,  only,  before  each  meal,  owdL 
have  never  known  vomiting,  or  even  sickness  of  the  stomach  to  arise.] 

"At  first,  Dr.  Salisbury  tried  the  time  of  one-half  hour  before  meals,  br.t: 
this  was  apt  to  be  followed  by  vomiting.  [I  have  not  so  found  it.]  One  hour 
to  2  hours  allows  the  hot  water  time  enough  to  get  out  of  the  stomach  befoi » 
theJfoo{l  enters,  or  sleep  comes,  and  thus  avoids  vomiting.  Four  times  a  day- 
gives  an  amount  of  hot  water  sufficient  to  bring  the  urine  to  the  right  specific 
gravity,  quantity,  color,  odor,  and  freedom  from  deposit,  on  cooling.  [There 
is  probably  something  of  importance  in  these  points,  but  I  have,  as  yet,  at  any 
rate,  only  recommended  to  take  it  3  times  daily,  unless  thirsty. at  bed-time.]  If 
a  patient  leaves  out  one  dose  of  hot  water  during  the  day,  the  omission  will 
show  in  the  increased  specific  gravity  (weight,  by  the  urinometer).  In  the  color, 
etc.  Should  the  patient  be  thirsty  between  meals,  8  ozs.  (half  pint)  of  hot 
water  can  be  taken  anytime  between  2  hours  after  a  meal  and  1  hour  before  the 
next  meal.     This  is  to  avoid  diluting  the  food  in  the  stomach  with  water. 

IV.  "  Mode  of  Taking  Hot  Wnter.—ln  drinking  the  hot  water,  it  should  be 
sipped,  and  not  drank  so  fast  as  to  distend  the  stomach  and  make  it  feel  uncom- 
fortable. From  15  to  20  minutes  may  be  consumed  in  drinking  the  hot  water. 
[About  5  minutes  time  is  all  the  author  took  in  drinking  the  hot  water,  and 
all  he  recommends;  still,  if  1  to  IJ^  pts.  are  to  be  taken,  a  longer  time  will  be 
needed.  But,  for  ordinary  cases  of  home  treatment,  I  think  3^  to  ^  pt.  is 
enough,  and  especially  so  if  it  is  taken  4  times  daily.] 

V.  "  The  Length  of  Time  to  Continue  the  Use  of  Hot  Water. — Six  months, 
is  generally  required  to  wash  out  the  liver  and  intestines  thoroughly.  As  it  pro- 
motes health  the  procedure  can  be  practiced  hy  well  people  throughout  life,  and 
the  benefits  of  cleanliness  be  enjoyed.  The  drag  and  friction  on  human  exist- 
ence from  the  effects  of  fermentation,  foulness  and  indigestible  food,  when, 
removed  by  this  process,  gives  life  a  wonderful  elasticity  and  buoyancy. 

VI.  "Additions  to  Hot  Water. — To  make  it  palatable,  in  case  it  is  desired, 
and  to  medicate  it,  aromatic  spirits  of  ammonia,  clover  blossom  tea,  ginger, 
lemon  juice,  sage,  salt  and  sulphate  of  magnesia  (epsom  salts),  are  sometimes 
added.  When  there  is  intense  thirst,  and  dryness,  a  pinch  of  chloride  of  cal- 
cium (chloride  of  lime")  or  nitrate  of  potash  (niter)  may  be  added,  to  allay 
the  thirst  and  leave  noistened  film  over  the  parched  and  dry  mucus  mem- 
brane  surfaces.  Whuu  there  is  diarrhea,  cinnamon,  ginger  or  pepper  may  be- 
boiled  in  the  water,  and  the  quantity  drank,  lessened.  For  constipation,  a  tea- 
spoonful  of  sulphate  of  magnesia,  or  %  tea-spoonful  of  taraxacum  (dandelion, 
fl.  ex.)  may  be  used  in  the  hot  water. 

VII.  "Amount  of  Liquid  (Tea,  Caffee  or  Wafer)  to  be  Drank  at  a  Meai.. 
— Not  more  tban  8  ozs."  [J^  pt.  or  1  cup  of  tea  or  coffee.]  "  This  is  in  order 
not  to  dilute  the  gastric  juice,  or  wash  it  out  prematurely,  and  thus  interfere 
with  the  digestion  process. 

VIII.  "  Tlie  Effects  of  Drinking  Hot  WaUr,  as  indicate,  ar*;— The  inv 
proved  feelings  of  the  patient.  The  faeces  (passages)  become  black  with  bile, 
washed  down  its  normal  (natural,  or  healthy)  channel.  This  blackness  of  fasces 
lasts  for  more  than  six  months  (I  have  not  found  this  so,  but  it  may  be  in  some 


TREATMENT  OF  DISEASES. 


3i<r 


cases),  or  until  the  intolerable  fetid  odor  of  ordinary  fceces  is  abated  (this  I  have 
lound  true),  and  the  smell  aproximates  the  smell  of  healthy  infants  sucking 
healthy  breasts,  and  this  shows  that  the  ordinary  nuisance  of  fetid  (bad  smell- 
ing) faeces  is  due  to  a  want  of  working  out  and  cleansing  the  alimentary  canal 
from  its  fermenting  contents.  The  urine  is  clear  as  champaign,  free  from 
deposit  and  odor,  or  coloring,  1.015  to  1.020  specific  gravity,  like  infants  urine. 
The  sweat  starts  freely  after  drinking,  giving  a  true  bath  from  center  to 
surface.  The  skin  becomes  healthy  in  feeling  and  looks.  The  digestion 
is  correspondingly  improved,  and  with  this  improvement  comes  a  better 
working  of  the  machine."  [Human  system  as  a  whole.]  "All  thirst  and  dry 
mucus  membranes  disappear  in  a  few  days,  and  a  moist  condition  of  the  mucus 
membrane,  and  the  skin,  takes  place.  Ice  water  in  hot  weather  is  not  craved  for 
and  those  who  have  drank  ice  water  freely  are  cured  of  the  propensity. 
Inebriety  has  a  strong  foe  in  the  use  of  hot  water." 

liemarks. — Tlie  author  finds,  by  personal  use  of  hot  water,  nearly  all  tho 
foregoing  statements  of  the  Brief  to  be  facts,  and  I  especially  hope  the  la-st 
statement  shall  so  prove  that  "inebriety  has  a  strong  foe  in  the  use  of  hot 
water,"  and  I  feel  almost  sorry  I  cannot  attest  to  this  from  a  personal  know- 
ledge, so  anxious  am  I  to  do  good  to  my  fellow-creatures,  knowing,  as  I  do, 
how  much  confidence  the  statement  of  a  fact  with  which  the  author  has  positive 
knowledge  helps  one  to  have  faith  enough  in  any  certain  thing  to  give  it  a  trial. 
Let  none  needing  it  for  that  purpose,  or  any  other  given  here  and  in  other  parts 
of  this  book,  for  all  purposes  indicated  here  or  there,  fail  to  try  it.  The 
author,  however,  can  give  no  greater  assurance  of  his  own  confidence  in  the 
use  of  hot  water  than  to  say  that  I  now  arise  to  go  and  heat  water  to  take 
myself,  half  an  hour  before  my  supper,  for  it  does  me  good,  stops  all  craving 
for  cold  drinks  and  allays  all  feverishness  of  stomach,  bowels,  etc.,  etc.,  of  this 
hot  day,  the  thermometer  reaching  90°  Fahrenheit  in  my  office  at  3  P.  M. 

MEASLES. — This  is  a  contagious  or  "catching"  eruption,  and  would 
be  a  disease  of  less  severity  were  it  not  sometimes  followed  by  serious  results. 
It  is  a  disease  peculiar  to  childhood,  although  persons  well  along  in  years  some* 
times  have  them.  As  children  have  them  easier  than  adults,  it  is  advisable  to 
take  no  special  precaution  to  prevent  them.  They  usually  appear  in  from  7 
to  14  days  after  exposure. 

Symptoms. — The  first  symptoms  of  measles  are  shivering,  succeeded  by 
heat,  thirst  and  languor;  then  follows  running  at  the  nose,  sneezing,  cough; 
the  eyes  water  and  become  intolerant  of  light;  the  pulse  quickens,  and  the  faco 
swells;  there  are  successive  heats  and  chills,  and  all  the  usual  signs  of  catarrhal 
fever.  Sometimes  the  symptoms  are  so  mild  as  to  be  scarcely  noticeable,  and 
sometimes  greatly  aggravated;  but  in  any  case,  at  the  end  of  the  third  day,  or  a 
little  later,  an  eruption  of  a  dusky  red  color  appears,  first  on  the  forehead  and 
face,  and  then  gradually  all  over  the  whole  body.  In  the  early  stage  of  this 
eruption  there  is  little  to  characterize  it,  but  after  a  few  hours  it  assumes  the 
peculiar  appearance,  which  once  seen  can  never  be  mistaken.  The  little  red 
spots  become  grouped,  as  it  were,  into  crescent-shaped  patches,  which  are  slightly 


9S0 


DB.  CHASE'S  RECIPES. 


elevated  above  the  surface,  the  surrounding  skin  retaining  Its  natural  color.  On 
the  third  day  of  the  eruption  it  begins  to  fade  and  disappear,  being  succeeded 
by  a  scurfy  disorganization  of  the  cuticle,  which  is  accompanied  by  an  intoler- 
able itching.  The  febrile  symptoms  also  abate,  anrl  very  quickly  leave  the 
patient  altogether,  but  often  in  a  very  weak  state  and  with  a  troublesome  cou'jh. 
Between  exposure  to  the  infection  and  the  breaking  out  of  measles,  there  is 
usually  an  interval  of  14  days,  which  is  called  the  period  of  incubation;  so  that 
It  is  not  uncommon,  where  there  arc  several  children  in  a  family,  for  the  cases 
to  succeed  each  other  at  fortnightly  intervals. 

•  This  disease  is  often  rendered  dangerous  by  complications  with  others;  so 
that,  not  in  itself  of  a  fatal  character,  it  frequently  leads  to  fatal  results.  "Where 
there  are  the  seeds  of  consumption  or  scrofula  in  the  constitution,  they  are  likely 
to  be  called  into  activity  during  the  debility  which  follows  an  attack  of  measles; 
dropsy  often  follows  it,  as  do  affections  of  the  air  passages,  chest  and  bowels. 

How  to  Distinguish  Measles  from  Scarlet  Fever.— Measles  is 
a  less  dangerous  disease  than  scarlet  fever,  although  sometimes  mistaken  for  it 
in  the  early  stages.  In  measles  the  spots  are  not  as  deeply  colored  as  in  scarlet 
fever,  and  are  differently  shaped  and  rougher  to  the  touch.  In  scarlet  fever  the 
spots  usually  appear  on  the  second  day  after  the  first  symptoms  are  observed, 
and  in  measles  on  the  third  or  fourth  day.  The  irritation  of  the  nose,  sneezing 
and  discharge,  that  are'  prominent  symptoms  in  measles,  do  not  occur  in  scarlet 

fever. 

Treatment. — Generally  speaking,  for  simple  measles,  little  medicine  is 
required.  Give  the  patient  plenty  of  diluent  drinks;  let  him  have  a  spare  diet, 
■and  a  moderately  warm  and  well- ventilated  room;  keep  the  bowels  gently 
open;  if  a  roasted  apple,  or  a  little  manna  in  the  drink  will  not  do  this,  give  a 
•dose  of  castor-oil.  Where  there  is  much  heat  of  the  skin,  sponging  with  tepid 
vinegar  and  water  will  completely  relieve  it,  and  also  the  itching.  When  the 
eruption  has  subsided,  and  the  desquammation  of  the  skin  commenced,  a  tepid 
bath  will  materially  assist  this  process,  and  get  rid  of  the  dead  cuticle.  On  the 
third  or  fourth  day  after  the  disappearance  of  the  eruption,  give  a  small  dose  of 
powder  of  rhubarb,  jalap,  or  scammony.  Care  should  be  taken  to  protect  the 
patient  against  change  of  weather,  and  to  restore  the  strength  by  a  nourishing 
diet.  Attention  should  be  paid  to  the  cough.  Give  drinks  of  flaxseed  tea  or 
slippery  elm,  made  slightly  acid. 

If  the  attack  is  severe,  attended  with  high  fever,  headache,  restlessness, 
etc.,  the  feet  should  be  placed  in  a  hot  mustard  bath  for  10  or  15" minutes,  after 
which  place  the  patient  in  bed  warmly  covered,  giving  every  hour  until  the 
fever  subsides  and  sweating  takes  place,  Fluid  Extract  of  Aconite,  1  drop  to  a 
tea-spoonful  of  water;  and  every  3  hours,  or  until  the  pulse  is  reduced  in  fre- 
quency, ftvve  1  drop  Fluid  Extract  of  Veratrum  Viride  similarly  diluted. 

Cold  water  may  be  taken  freely  with  benefit  in  this  as  well  as  all  in  other 
eruptive  or  miasmatic  fevers.  A  very  good  drink  can  be  prepared  by  making 
a  bowlful  of  slippery  elm  infusion,  and  adding  the  juice  of  a  lemon  and  a 
table-spoonful  of  creain  of  tartar,  and  using  as  a  drink  as  the  patient  desires. 


TREATMENT  OF  DISEASES. 


221 


Tho  bowels  should  be  regulated  by  the  Compound  PodophylUn  Pills,  or 
the  Compound  powder  of  Jalap. 

The  dk>t  should  be  light,  and  consist  largely  of  ripe  cooked  fruits,  gruels, 
broths,  and  otlier  easily  digestible  articles. 

Sore  throat  should  be  relieved  by  inh,  'ation  of  hot  vinegar,  or  by  a  gargle 
of  Carbolic  Acid,  2  drops  to  1  ounce  of  water.  If  the  eyes  should  become  irri- 
tated and  inflamed,  they  may  be  relieved  by  a  cool  wash  of  slippery  elm,  alum 
curd,  rose  leaves,  or  moist  tea  grounds  taken  from  the  pot. 

To  Bring  them  Out. — In  cases  where  the  eruption  does  not  appear, 
warm  whiskey  sling  or  the  Compound  Tincture  of  Virginia  Snake  Root  may  be' 
given  to  bring  it  out. 

2.  Sometimes  when  warm  drinks  fail  to  bring  them  out,  drinking  largely 
of  cold  water,  and  keeping  warmly  covered  in  bed,  will  produce  the  desired 
effect. 

3.  The  following  will  be  found  most  eflScient:  Strong  balm  tea  with  a 
little  saffron  infused,  or  hot  ears  of  corn,  wrapped  in  a  cloth  saturated  -^ith  di- 
luted vinegar,  placed  about  the  body. 

Striking  in.— Soraetimes  the  eruption  of  measles  disappears  suddenly- 
then  there  is  cause  for  alarm,  and  energetic  treatment  required;  the  patient 
should  be  directly  put  into  a  warm  bath,  and  have  warm  diluent  drinks;  if  the 
pulse  sinks  rapidly,  and  there  is  great  prostration  of  strength,  administer  wine 
whey,  and  the  following  draughts:  10  drops  of  aromatic  spirits  of  ammonia,  or 
5  grains  of  the  sesquicarbonate  in  J^  an  ounce  of  camphor  mixt  ire,  with  a  drop 
of  laudanum  every  four  hours;  should  the  prostration  be  vcy  great,  weak 
brandy  and  water  may  be  given.  The  state  of  the  chest,  head,  and  bowels 
should  be  closely  watched  for  some  time  after  the  patient  is  convalescent,  as 
disorders  of  these  organs  are  very  likely  to  occur,  in  which  case  it  is  probable 
that  there  may  be  pneumonia,  hydrocephalus,  or  diarrhea. 

2.  Apply  mustard  poultices  to  the  feet,  ankles,  wrists,  and  over  the  whole 
abdomen,  letting  the  poultices  remain  a  few  minutes  and  until  they  produce 
considerable  redness. 

Severe  cases  of  measles  are  liable  to  be  accompanied  with  pneumonia,  and 
where  there  are  decided  symptom."?  of  this,  the  Hop  Fomentation  (see  below) 
should  be  applied  over  the  whole  chest,  with  warm  applications  to  the  feet  and 
legs.  The  frequent  inhalation  of  the  vapor  of  hot  vinegar  should  be  em- 
ployed. 

Chronic  sore  eyes,  diarrhea,  a  lingering  cough,  etc.,  are  liable  to  follow 
severe  cases  of  measles,  and  these  should  be  treated  according  to  the  indicatioD§ 
of  each  individual  case. 

Malignant  Measles.— This  is  a  variety  which  commences  with  the 
above  symptoms  in  an  aggravated  form;  the  rash  quickly  assumes  a  livid  hue, 
alternately  reviving  and  disappearing,  and  is  mixed  up  with  dark  red  spots  like 
flea-bites;  in  this  form  of  the  disease  we  have  extreme  debility  and  all  the  syrap- 
loms  of  putrid  fever,  like  which  it  should  be  treated.  No  time  should  be  lost 
in  procuring  medicm  i^^ 


222 


DR.  OEASE'S  BE01PE8, 


Herbal  or  EeleeHe  Treatment  for  Meadet. — A  strong  tea  composed  of  saf- 
fron and  snake  root  always  proves  bcncflcial.  Decoctions  of  Hcorlce,  marsh- 
mallow  roots  and  sarsaparilla  are  likewise  beneficial.  Sudden  changes  should 
be  guarded  against,  and  especially  exposure  to  cold  draughts,  the  room,  how- 
ever, should  be  kept  moderately  cool.  No  animal  food  should  at  first  be  taken, 
but  the  patient  confined  to  low,  spare  diet,  such  as  sage,  gruel,  etc.  A  good 
drink  may  bo  made  of  barley  water,  acidulated  with  lemon  juice. 

HOT  FOMENTATIONS  AND  POULTICES.— Hot  fomentations 
arc  8ervice!il)le  in  treating  many  forms  of  disoaw,  and  in  some  they  are  indispen- 
sable. Hops,  stramonium  or  jimson  weed,  tansy,  hoarhound,  catnip,  lobelia, 
etc.,  either  in  the  herb  or  in  tincture,  are  among  tlie  most  common  agents  em- 
ployed. The  herbs  should  be  simmered  in  water,  or  vinegar  and  water,  until 
their  strcngtii  responds  to  the  liquid,  when  tliey  should  be  placed  between  thin 
muslin  clotlis,  applied  as  hot  as  the  patient  can  bear,  and  covered  with  a  num- 
ber of  thicknesses  of  heated  cloths.  Material  should  bo  prepared  for  two 
applications,  so  that  as  one  is  removed  the  other  may  be  applied.  The  same 
application  may  be  used  over  and  over,  using  the  liquid  in  which  it  was  steeped, 
or  adding  hot  water  to  keep  it  moist.  They  should  be  clianged  every  5  to  8 
minutes,  using  care  not  to  expose  the  part  to  the  cold  air  during  the  changes, 
Wlien  using  tinctures  instead  of  herbs,  prepare  a  lotion  by  adding  to  a  sufficient 
quantity  of  water,  or  vinegar  and  water,  or  whiskey  and  water,  so  much  of  the 
tincture  as  will  give  it  the  requisite  strength,  warm  the  lotion  and  place  it  where 
it  will  keep  warm,  and  saturate  and  wring  from  it  several  thicknesses  of  flannel 
or  muslin,  applying  hot  to  the  part  as  in  other  cases.  Vinegar  or  whiskey 
should  form  an  ingredient,  if  practicable,  in  any  fomentation,  and  hops  form  a 
good  combination  with  other  ingredients  when  not  used  alone. 

Hop  Fomentation.— In  bilious  colic,  inflammation  of  the  lungs,  and 
other  cases  requiring  energetic  treatment,  the  best  fomentation  is  made  as  fol- 
lows: Take  a  quart  of  vinegar,  piit  in  a  kettle,  and  add  as  much  hops  as  the 
vinegar  will  take  up;  boil  them  together  for  5  or  10  minutes,  and  stir  in  as 
much  corn  meal  as  wi'  •^  ^  the  whole  into  a  thick  mush.  The  meal  is  added 
simply  to  give  cons''  the  mass  so  as  to  retain  the  heat  jjnd  not  wet  the 

bedding.    If  co'  aot  at  hand,  shorts,  or  bran  and  flour  mixed  together, 

will  do.    Spn  iiickly  upon  an  ample  piece  of  muslin  cloth  ( if  2  or  3 

Inches  thick  ai.  .  oetter ),  and  apply  hot.  If  too  hot  to  be  applied  next  the 
skin,  lay  folds  of  cloth  between.  The  essential  point  is  to  get  the  heat  and  the 
fullest  effects  of  the  hops  and  vinegar  as  soon  as  possible,  and  to  hold  their 
effect  as  long  as  possible. 

Hot  Mustard  Foot  Bath.— Prepare  a  bucket  or  tub,  the  same  as  for 
an  ordinary  foot  bath,  filling  it  a  third  to  half  full  of  water  as  hot  as  the  patient 
can  bear  with  comfort.  Put  in  it  about  two  table-spoonfuls  of  ground  mustard 
(more  or  less,  according  to  the  "ce  of  strength  desired).  Provide  a  reserve 
of  hot  water  (boiling  hot,  or  nearly  so),  and  after  keeping  the  feet  in  the  bath 
tor  a  short  time,  add  hot  water  to  keep  up  the  temperature,  keeping  it  as  hot  as 


1/ 


TREATMENT  OF  DiaBASEa. 


223 


the  patient  can  bear  for  ten  or  fifteen  minutes.    The  parts  should  then  be  gently 
•dried  and  warmly  wrapped. 

Slippery  Elnr.  Poultice.— Take  of  slippery  elm  bark,  In  powder, 
'half  an  ounce,  and  a  sufficient  amount  of  hot  water  to  form  b  poultice  of  the 
proper  consistence.  This  poultice  is  valuable  In  all  cases  of  burns,  scalds, 
swellings,  infiammntlons,  ulcers,  painful  tumors,  abscesses,  aid  wherever  a 
general  soothing  emollient  poultice  Is  required. 

Yeast  Poultice. — Applicable  to  sores  and  Indolent  ulcers.    Made  by 

taking  5  ounces  of  yeast  and  a  pound  of  flour  (or  in  that  proponion),  and 

■  adding  to  water  at  blood  heat,  so  as  to  form  a  tolerably  stiff  dough;  set  In  a 

,  warm  place  (but  not  so  as  to  scald)  until  It  begins  to  ferment  or  to  "rise,"  and 

apply  like  any  poultice.  .  ,  ■ 

MUMPS. — This  disease,  which  Is  a  contagious  epidemic,  consists  of  in- 
flammation of  the  salivary  or  parotid  glands,  which  are  situated  on  each  side  of 
the  lower  jaw. 

Symptoms. — It  commences  with  slight  febrile  symptoms  of  a  general  char- 
acter. Very  soon  there  is  a  redness  and  swelling  at  the  angle  of  the  jaw, 
wliich  gradually  extends  to  the  face  and  neck  near  to  the  glands.  These  some- 
Jtinies  become  so  large  as  to  hang  down  a  considerable  distance,  like  two  bags. 

They  may  come  on  suddenly,  or  else  be  preceded  by  a  few  days  of  general 
indisposition,  which  now  and  then  amounts  to  higli  fever.  A  feeling  of  stiff- 
ness about  the  jaws  Is  soon  followed  by  swelling,  often  very  bulky,  and  more 
»or  less  tense.  The  swelling  is  apt  to  extend  cither  at  the  back  of  the  lower  jaw 
'or  underneath  it.  The  swelling  contains  no  fluid ;  dental  pain  is  absent.  Gen- 
erally tirst  one  side  of  tlie  jaw  is  attacked  and  then  the  other;  it  is  rare  for  both 
sides  to  suffer  simultaneously.  Not  uncommonly  similar  swellings  burst 
out  in  other  localities  of  the  body,  the  genital  organs  being  most  liable  to 
seizure. 

Treatment. — But  little  medical  treatment  is  required  for  this  disease  when 
at  its  height,  Tlie  patient,  from  sheer  inability  to  move  the  jaw,  must  live 
chiefly  on  slops;  and  it  is  well  for  him  to  be  kept  low,  unless  very  delicate,  in 
which  cose  a  little  good  broth  or  beef  tea  should  be  given.  If  there  is  much 
pain,  the  throat  should  have  hot  fomentations  applied;  and,  in  very  severe 
cases,  two  or  three  leeches.  Mumps  is  not  a  dangerous  disorder,  unless  the  in- 
tlaramation  should  be  turned  inwards,  in  which  case  't  will  probably  affect  the 
brain  or  testicles;  or,  in  the  female,  the  breasts.  Snould  the  swellings  suddenly 
<lisappear,  and  thereby  aggravate  the  sytr/jjtoms  of  fever,  the  following  lini- 
ment must  be  applied:  Camphorated  spirits,  1  oz. ;  solution  of  sub-carbonate 
of  ammonia,  2  drams;  tincture  of  cantharides,  J^  dram.  Mix,  and  rub  in  until 
the  swellings  re-appear.  Take  also,  internally,  nitrate  of  potass,  1  dram;  tartar- 
ised  antimony  \%  grs.  Mix,  and  divide  into  six  powders,  one  of  which  is  to  be 
taken  every  four  hours. 

Camphor  for  Mumps. — Camphor  is  said  to  have  been  used  success- 
fully to  reduce  the  after-swelling  in  mumps;  in  the  case  of  males  holding  the 
pendant  parts  in  a  basin  of  spirits  of  campIiOT,  and  bathing  the  adjacent  parts 


224 


DB.  CHASE'S  RECIPES. 


freely  with  it,  continuing  or  renewing  the  application  until  relief  is  had.  If  it 
occasluu  smarting  more  than  the  patient  can  bear,  the  liquid  may  be  diluted 
with  water. 

CHICKEN  POX.— Chiclsen-pox  is  an  eruptive  disease  which  afifects 
children  and  occasionaUT'  -lults.  It  is  attended  only  with  slight  constitutional 
disturbance,  and  is  till  ""^x  -"either  a  distressing  nor  dangerous  affection.  The 
emption  first  appears  to  jody,  afterwards  on  the  neck,  the  scalp,  and  lastly 
on  the  face.  It  appears  oif.  the  second  or  third  day  after  the  attack,  and  is  suc- 
ceeded by  vesicles  contr '  g  a  transparent  fluid.  These  begin  to  ury  on  the 
hli\\,  sixth  or  seventh  day.  This  disease  may  be  distinguished  from  variola 
and  varioloid  by  the  shortness  of  the  period  of  invasion,  the  mildness  of  the 
symptoms  and  the  absence  of  the  deep,  funnel-shaped  depression  of  the  ves- 
icles, so  noticeable  in  variola.  The  main  distinctions  between  chicken-pox  and 
small-7  ox  are  the  absence  or  extreme  mildness  of  the  premonitory  fever  in  the 
forme  •  disease,  and  the  form  and  contents  of  the  vesicles;  those  of  the  latter 
eruption  being  filled  with  dark  matter,  and  having,  invariably,  a  depression  in 
the  center. 

Treatment — Ordinarily  very  little  treatment  is  required.  It  is  best  to  use 
daily  an  alkaline  bath,  and  as  a  drink,  the  tea  of  pleurisy-root,  catnip  or  other 
diaphoretics,  to  which  is  added  from  half  to  a  spoonful  of  extract  of  smart- 
weed,  or  the  patient  should  be  put  upon  spare  diet;  this,  and  a  dose  or  two  of 
6ome  cooling  aperient,  as  rhubarb  or  magnesia,  is  generally  all  that  is  neces- 
sary; but  should  the  febrile  symptoms  run  high,  give  a  saline  draught,  as  the 
following:  Carbonate  of  potash,  1  scruple;  citric  or  tartaric  acid,  15  grains: 
essence  of  cinnamon,  %  *  dram;  syrup  of  orange  peel,  1  dram;  water,  lO 
ounces.  Shake,  and  drink  while  sparkling  a  wineglassful  as  a  refrigerant.  To 
make  it  effervescing,  add  the  acid  after  the  draught  is  poured  out.  Give 
plenty  of  cooling  drink,  and,  if  the  bowels  are  at  all  obstinate,  emcMient  injec- 
tions. Care  must  be  taken  that  the  skin  is  not  irritated  by  scratching— as  it  is, 
painful  and  troubl(!some  sores  may  be  produced — and  also  that  the  patient  does 
not  take  a  chill.  If  these  precautions  are  observed,  little  or  no  danger  is  to  be 
apprehended  from  chicken-pox. 

YELLOW  FEVER.— This  disease  is  peculiar  to  hot  climates  and  is  a 
species  of  typhus,  which  takes  its  name  from  one  of  the  symptoms,  but  which, 
however,  is  not  an  essential  one.  It  is  probably  caused  by  a  vitiated  state  of 
the  atmosphere  arising  from  decayed  vegetable  or  animal  substances,  in  hot, 
sultry  weather.     It  is  very  contagious  and  an  epidemic. 

Symptoms. — Costiveness,  dull  pain  in  the  right  side,  defect  of  appetite,  flat- 
ulence, perverted  tastes,  heat  in  the  stomach,  giddiness  or  pain  in  the  head; 
dull,  watevy,  yellow  eye;  dim  or  imperfect  vision,  hoarseness,  slight  sore 
throat,  and  the  worst  features  of  typhus. 

Treatment.— In  this  disease,  good  nursing  is  indispensable.  Let  the 
patient  Iiave  perfect  ivst  juid  quietness,  in  a  well  ventilated  room.  In  the  early 
stages  of  the  disease,  the  diet  must  be  confined  to  preparations  of  sago,  arrow- 
root, barley,  etc. ;  but  as  the  diStease  advances,  give  animal  broths  made  of  lean 


TREATMENT  OF  DISEASES. 


225 


meat,  thickened  with  bread-crumbs,  oat-meal,  or  barley.  The  strictest  atten- 
tion must  be  given  Lo  cleanliness,  and  the  linen  changed  frequently.  If  the 
stomach  be  very  irritable  and  the  vomiting  violent,  give  the  following  prepara- 
tion ;  Powdered  rhubarb,  20  grains;  powdered  saleratus,  20  grains;  powdered 
peppermint,  1  tea-spoonful;  laudanum,  15  drops;  brandy,  1  table-spoonful;  boil- 
ing water,  1  gill.  Mix.  Sweeten  with  loaf-sugar,  and  give  a  table-spoonful 
.  every  hour  till  ths  symptoms  change.  The  bowels  must  be  kept  open  as  in  all 
fevers.  For  this  purpose  use  the  following:  Ginger,  2  ounces;  bayberry  bark, 
4  ounces;  cayenne  pepper,  %  ounce. 

Dose,  a  tea-spoonful  in  a  little  milk,  with  half  a  tea-spoocful  of  powdered 
rhubarb  every  hour  till  it  operates  freely. 

Captain  Jonas  P.  Levy,  who  has  had  an  extensive  experience  with  yellow 
fever,  states  that  he  never  knew  a  case  of  yellow  fever  terminate  fatally  under 
the  following  treatment: 

Dissolve  a  table-spoonful  of  common  salt  in  a  wineglass  of  water;  pour  it 
into  a  tumbler,  and  add  the  juice  of  a  whole  lemon  and  2  wineglasses  of  castor^ 
oil.  An  adult  to  take  the  whole  at  one  dose.  Then  give  a  hot  mustard  fottt- 
bath,  with  a  handful  of  salt  in  the  water.  Wrap  the  patient  in  blankets  until 
he  perspires  freely.  Remove  to  the  bed,  and  well  wrap  the  patient's  feet  in  the 
blanket.  Afterward  apply  mustard  plasters  to  the  abdomen,  legs,  and  soles  of 
the  feet.  If  the  headache  is  very  severe,  they  may  be  applied  to  the  head  and 
temples.  After  the  fever  has  been  broken,  taken  40  grains  of  quinine  and  40 
drops  of  elixir  of  vitriol  to  a  quart  of  water.  Give  a  wineglass  full  three 
times  a  day.  Barley-water,  lemonade  and  ice-water  may  be  used  in  modera- 
tion. 

CHOLEBA  MORBUS.— This  is  a  disease  prevalent  in  warm  weather. 
From  the  great  amount  of  bile  secreted  it  is  also  called  bilious  cholera. 

Causes. — Excessive  heat,  sudden  atmospheric  changes,  indigestible  food, 
unripe  fruits.    Dampness,  wet  feet  and  violent  passions  will  also  cause  it. 

Symptoms. — This  disease  begins  with  sickness  and  distress  at  the  stomach, 
succeeded  by  violent  gripings,  with  vomiting  of  thin,  dirty,  yellowish,  whitish, 
or  greenish  fluid,  with  discharges  from  the  bowels  similar  to  that  vomited.  The 
nausea  and  distress  continue  between  the  vomiting  and  purging,  and  the  pain  at 
times  is  intense.  The  pulse  is  rapid,  soon  becoming  small  and  feeble,  the  tongue 
dry,  the  urine  bi>h-eolored,  anc  here  is  much  thirst,  though  no  drink  can  be 
^retained  on  the  stomach. 

Treatment. — Apply  a  la%e  mustard  po  iltice  over  the  stomach  and  liver. 
Give  large  draughts  of  warm  teas,  by  which  means  the  stomach  will  be  cleansed 
of  all  its  solid  contents.  Every  half-hour  give  table-spoonful  doses  of  the  com- 
pound powder  of  rhubarb  and  potassa,  until  the  vomiting  is  checked.  Warm 
injections  must  be  given  frequently,  and  hot  bricks  applied  to  the  feet,  while 
the  whole  body  should  be  swathed  in  warm  flannels.  To  get  up  a  warmth  of 
the  body  and  the  stomach  is,  in  fact,  the  most  important  thing  in  this  disease. 
Hot  brandy,  in  which  is  a  dose  of  cayenne,  is  excellent  to  quiet  the  vomiting 

15 


m 


DR.  CHASE'8  BEOIPES. 


and  griping.    A  f'^w  drops  of  laudanum  In  the  injections  may  be  given.  If  the 
pain  is  excessive;  but  generally  it  is  not  needed. 

Either  of  the  following  have  been  found  useful :  Bicarbonate  of  soda,  12 
grs. ;  common  salt,  6  grs. ;  chlorate  of  potash,  6  grs.  Mix  and  take  in  cold 
•water.  Or  the  following  :  Acetate  of  lead,  20  grs. ;  opium,  12  grs.  Make  into 
12  pills  and  take  one  every  half  hour  until  looseness  ceases. 

Eclectic  or  ITerbal  Treatment  for  Cholera  Morbus. — No  time  must  be  lost  • 
in  treating  the  severe  stages  of  this  disease.  Give  the  patient  copious  drinks  of 
whey,  warm  barley-water,  thin  water  gruel,  or  weak  chicken  broth.  Bathe  the 
feet  and  legs  in  warm  saleratus  water,  and  apply  warm  fomentations  of  hops 
and  vinegar  to  the  bowels.  In  addition  to  these,  apply  a  poultice  of  well-stewed 
garden  mint,  or  a  poultice  of  mustard  and  strong  vinegar  will  be  found  of  much 
service.  The  vomiting  and  purging  may  be  stopped  by  the  following :  Ground 
black  pepper,  1  table-spoonful ;  table  salt,  1  table-spoonful;  warm  water,  J^ 
tumblerful;  cider  vinegar,  J^  tumblerful.  Dose,  a  table-spoonful  every  few 
minutes.     Stir  and  mix  each  time  until  the  whole  is  taken. 

The  evacuations,  however,  should  not  be  stopped  till  the  patient  feels  very 
weak.  Nourishing  diet  should  be  taken  by  the  patient.  A  wineglass  of  cold 
camomile  tea  once  or  twice  a  day  would  be  very  beneficial,  as  would  ten  drops 
of  elixir  of  vitriol  three  or  four  times  a  day,  or  a  tea  made  of  black  or  Virginia 
snake-root.  Flannel  should  be  worn  next  to  the  skin,  and  the  warm  bath  should 
be  frequently  resorted  to. 

CnOLEBA  INFANTUM,  otherwise  known  as  the  summer  complaint 
of  children,  has  been  by  some  regarded  as  belonging  exclusively  to  America. 
It  has  been  ascertained,  however,  that  this  disease  prevails  in  Europe,  where  it 
is"  called  by  a  different  name.  It  usually  attacks  children  under  four  years  of 
age,  and  generally  between  the  months  of  June  and  October. 

Symptoms. — There  is  at  first  diarrhea  and  the  stools  are  sometimes  of  a 
watery,  colorless  consistence;  at  others  they  have  a  greenish-yellow  appearance; 
the  pulse  is  quick,  the  head  and  abdomen  are  hot,  while  the  limbs  are  cold.  The 
child  seems  to  suffer  more  or  less  pain,  as  indicated  by  its  crying,  and  fre- 
quently screams  as  if  suffering  acutely.  The  disease  often  terminates  unfavor- 
ably and  sometimes  within  a  few  hours;  again,  it  continues  for  several  weeks, 
and  the  little  sufferer  becomes  very  much  emaciated,  his  eyes  sunken,  counte- 
nance pale,  and  yet  a  recovery  is  possible. 

Causes, — From  the  fact  that  it  oftener  occurs  during  the  summer  montlis 
tlian  at  any  other  time  of  the  year,  it  may  be  inferred  that  the  temperature 
greatly  infiuences  the  prevalence  of  this  disease.  It  more  frequently  attacks 
the  poorer  classes,  or  those  living  in  unhealthy  sections,  although  the  children 
of  the  wealthy  are  likewise  subject  to  it.  Teething,  change  of  diet  at  the  time 
of  weaning,  and  unhealthy,  diluted  milk,  may  be  the  exciting  causes  of  this 
disease  so  common  to  children. 

Cholera  infantum  is  more  prevalent  in  our  large  cities,  it  being  compara- 
tively unknown  in  rural  districts.      Often  these  little  sufferers  are  greatly 


TREATMENT  OF  DISEASES. 


827 


Improved  by  a  trip  Into  the  country  or  to  the  sea-shore.    Pure  air  and  fresh 
sweet  milk,  as  hygienic  and  dietetic  adjuncts,  are  necessary  for  recovery. 

Treatment. — The  first  treatment  should  be  preventive.  The  little  patient 
should  be  placed  in  a  well  ventilated  room.  Next,  attend  to  the  diet,  and  ascer- 
tain if  the  milk  be  pure  and  healthy.  If  the  child  nurses,  then  the  mother 
should  properly  regard  her  diet.  She  should  not  eat  unripe  or  stale  fruits  or 
vegetables,  but  her  food  should  be  nutritious  and  easily  digested.  She  should 
not  overwork,  nor  heat  her  blood,  neither  should  she  allow  herself  to  become 
excited  and  irritable.  She  should  occasionally  give  the  child  some  milk  alkali 
to  obviate  undue  acidity  of  the  stomach.  Scalding  the  milk,  or  using  a  little 
lime-water  in  it,  is  sometimes  beneficial.  The  following  can  be  obtained  at 
almost  any  drug  store;  Syrup  of  rhubarb,  2  ounces;  liipie-water,  4  drachms 
(about  4  tea-spoonfuls),  and  water  of  peppermint  2  drachms.  Give  of  this  mix- 
ture, to  a  child  one  year  old,  1  tea-spoonful  every  hour  until  it  acts  on  the 
bowels  as  a  laxative,  which  may  be  known  by  the  changed  appearance  of  the 
passages.  Follow  this  with  small  doses  of  compound  extract  of  smart-weed 
and  cover  the  bowels  with  cloths  wet  with  the  same.  This  treatment  I  have 
employed  with  perfect  success  in  my  own  family  and  also  with  the  same 
uniformly  happy  results  in  the  general  practice  of  medicine. 

SALT  BHEUM,  or  ECZEMA.— In  this  disease  the  minute  blood 
vessels  are  congested,  causing  the  skin  to  be  more  vascular  and  redder  than  in 
the  natural  state.  There  is  an  itching  or  smarting  sensation  in  the  affected 
parts  and  the  skin  is  raised  in  the  form  of  little  pimples  and  a  watery  substance 
exudes.  This  disease  usually  attacks  the  hands,  and  depends  very  much  upon 
the  occupation  and  habits  of  the  person.  Washerwomen,  and  those  whose 
hands  are  exposed  to  the  action  of  flour,  soap,  wax,  resin,  etc.,  are  most  sub- 
ject to  it. 

Treatment. — All  soaps  and  alkalies,  and  lead  preparations,  should  be 
avoided.  "Wash  the  hands  only  in  warm  water,  to  which  may  be  added  some 
oatmeal  or  cornmeal,  or  a  little  oxalic  acid  or  vinegar.  The  following  pre- 
scription is  an  excellent  external  application:  Stramonium  ointment,  1  ounce; 
carbolic  acid,  10  grains.  Mix  thoroughly  together.  First  wash  the  part  affected 
with  warm  water  and  oatmeal  and  cornmeal,  then  dry  thoroughly,  and  apply  the 
ointment,  bandage,  and  let  remain  all  night. 

2.  Make  a  wash  of  warm  water  and  oatmeal,  cleanse  the  part  with  it,  and 
dry  with  a  soft  cloth;  bathe  with  tincture  of  iodine,  let  it  dry,  and  apply  car- 
bolic acid  mixed  with  sweet  cream,  about  5  drops  of  the  acid  to  a  tea-spoonful 
of  cream. 

3.  Take  of  beef  marrow^  sulphur,  black  pepper,  white  turpentine,  equal 
parts;  mix,  make  an  ointment,  and  apply,  cleansing  as  otherwise  directed. 

SCAX<D  HEAD.— This  is  a  disease  of  the  scalp,  and  at  first  consists  of 
minute  pustules  around  the  roots  of  the  hair.  These  pustules  increase  in  size 
and  number  until  the  entire  scalp  becomes  covered  by  one  dense  and  uniform 
crust     The  disease  is  contagious,  and  is  caused  by  the  presence  of  parasites. 


-i- 


"U: 


228 


DR.  CHASE'S  RECIPES. 


Treatment. —  Cut  the  hair  as  closely  as  possible;  wash  the  head  with  cas- 
tile  soap  and  water,  then  apply  at  night  on  going  to  bed  a  large  flaxseed  meal 
poultice  and  let  remain  until  morning,  when  the  poultice  should  be  removed, 
and  with  it  all  loose  incrustations.  This  poultice  should  be  applied  from  time  to 
time,  if  there  should  any  new  crusts  form.  On  removing  the  poultice  cleanse 
the  scalp  with  carbolic  acid  soap  and  warm  water,  then  use  the  following  oint- 
ment ;  Carbolic  acid,  10  grs. ;  vaseline,  2  ozs.  Mix,  and  apply  every  morning 
sufBcient  to  anoint  slightly  all  the  diseased  parts.  Wash  the  scalp  each  time 
with  carbolic  acid  soap  before  applying  the  ointment. 

To  increase  the  general  tqne  of  the  system,  the  muriate  tincture  of  Iron  in 
6  drop  doses  may  be  given  in  1  table-spoonful  of  water,  8  times  daily. 

THRUSH. — This  is  one  of  the  most  common  diseases  of  infancy.  It  is 
characterized  by  a  peculiar  eruption  of  minute  pustules,  and  a  whitish  incrusta- 
tion of  the  tongue. 

Symptoms. — There  are  generally  much  thirst,  restlessness,  languor,  acid  and 
flatulent  eructations,  loose  and  griping  :;tools,  drowsiness,  pain,  difficulty  of 
sucking,  and  a  copious  flow  of  saliva  from  the  mouth.  The  stomach  and 
bowels  are  almost  always  prominently  disordered,'and  the  infant  is  apt  to  vomit 
after  taking  anything  into  its  stomach.  The  abdomen  is  often  sore  to  the  touch, 
and  great  difficulty  of  swallowing  is  experienced.  Feeble  and  sickly  children 
scarcely  ever  escape  this  disease;  children,  also,  who  are  kept  in  crowded  or 
ill-ventilated  apartments  are  especially  liable  to  it. 

Treatment. — The  first  object  is  to  restore  the  healthy  condition  of  the 
stomach  and  bowels,  if  disordered.  Where  the  ejections  from  the  stomach  are 
sour,  and  the  alvine  evacuations  of  a  grass-green  color,  from  3  to  4  grains  of 
magnesia,  with  2  grains  of  rhubarb,  and  1  of  powdered  valerian  should  be  given 
every  two  or  three  hours  until  the  bowels  are  freely  evacuated.  If  there  is 
much  general  irritability  and  restlessness  after  this,  the  tepid  bath,  followed  by 
a  drop  or  two  of  laudanum,  should  be  employed.  The  mucous  membrane  of 
the  intestines  is  apt  to  become  highly  irritated  in  severe  cases;  the  alvine  evacu- 
ations in  such  instances  are  frequent,  watery,  and  streaked  with  blood.  When 
these  symptoms  are  present,  a  large  emollient  poultice  should  be  applied  over 
the  abdomen  in  conjunction  with  the  internal  use  of  minute  portions  of  Dover's 
powder,  with  a  solution  of  gum  arable  as  drink.  Borax  is  a  familiar  remedy 
with  nurses  and  mothers  as  well  as  the  profession.  It  may  be  used  either  in 
form  of  powder  or  in  solution.  If  the  former  is  employed,  2  or  3  grains  of  it, 
mixed  with  a  small  portion  of  pulverized  loaf  sugar,  must  be  thrown  into  the 
mouth  every  2  or  3  hours;  if  the  solution  be  used,  a  drachm  of  the  borax  should 
be  dissolved  in  2  ozs.  of  water,  and  applied  to  the  mouth  with  a  soft  linen  rag 
tied  to  the  extremity  of  a  pliable  piece  of  whalebone,  or  with  a  soft  feather. 
The  practice  of  forcibly  rubbing  off  the  eruption  is  extremely  reprehensible; 
for,  when  rubbed  off  in  this  way,  the  crust  is  soon  renewed  in  an  aggravated 
form.  Where  the  mouth  is  very  red,  livid  or  ulcerated,  we  must  have  recourse 
to  a  decoction  of  bark.  A  %  oz.  of  powdered  bark,  boiled  about  30  minutes  in 
J<  pt.  of  water,  will  make  a  suitable  decoction;  and  of  this  about  the  third  of  a 
tea-spoonful  may  be  put  into  the  child's  mouth  every  hour  or  two. 


TREATMENT  OF  DISEASES. 


23fl 


1 .  WATERBBASH.— Pyrosis  is  tlie  medical  name  for  this  disease,  but 
it  is  usually  called  Waterbrash.  It  is  a  peculiar  affection  of  the  stomach,  in 
■which  the  patent  brings  up  frequently  a  considerable  quantity  of  thin  watery 
liquid,  sometimes  insipid,  at  others  intensely  acid.  Before  the  fluid  is  brought 
up,  often  there  is  more  or  less  pain  experienced  at  the  pit  of  the  stomach.  This 
complaint  attacks,  mostly,  persons  past  the  middle  age,  particularly  females, 
and  the  fit  comes  on  generally  in  the  morning  and  afternoon.  It  usually  begins 
with  a  severe  pain  in  the  pit  of  the  stomach,  attended  with  a  feeling  of  con- 
striction or  oppression,  and  soon  after  a  quantity  of  thin  watery  fluid  is 
thrown  up,  which  is  sometimes  insipid,  at  other  times  it  has  a  highly  acid  or 
burning  taste.  The  causes  of  this  complaint  are  various,  but  whatever  dis- 
orders the  stomach  may  give  rise  to  it.  It  appears  to  be  owing  to  a  peculiar 
atate  of  irritation  of  the  stomach;  and  is  most  certainly  relieved  by  the  use  of 
the  white  oxide  of  bismuth,  from  2  to  3  grs.  made  into  pills  with  extract  of 
gentian,  3  times  a  day.  This  medicine  will  often  perfectly  cure  waterbrash; 
but  attention  to  the  diet,  as  laid  down  under  dyspepsia,  is  of  much  conse- 
quence, and  will  be  absolutely  necessary  in  order  to  render  the  cure  x)ermanent. 
A  diet  of  plain  animal  food  may  be  allowed,  with  which  may  be  united  the 
use  of  biscuits,  home-made  bread,  and  preparations  of  rice  and  milk.  Daily 
exercise  must  also  be  taken,  and  frictions,  with  the  flesh-brush,  over  the  region 
of  the  stomach  and  bowels,  are  of  no  small  service.  The  bowels  must  of 
course  be  kept  open  by  purgatives,  when  necessary,  even  when  making  use  of 
other  curative  means. 

2.  Plump  wheat  carefully  burned  to  a  charcoal,  and  powdered,  a  tea- 
spoonful  into  the  nursing  bottle  before  filling  it,  once  a  day.  The  same,  takeqi 
before  each  meal,  is  good  for  dyspepsia. 

1,  RING-WORM. — A  disease  of  the  skin  appearing  in  small  circular 
patches,  or  rings  of  vesicles  round  the  circumference  of  a  circle  of  appar- 
ently healthy  skin:  these  esicles  are  small,  and  contain  a  transparent  fluid, 
'vhich  is  discharged  in  tliice  or  four  days,  when  little  dark  scabs  form  over 
them.  Sometimes  there  is  a  succession  of  the  circles  on  the  upper  parts  of 
the  body,  as  the  face  and  neck,  and  the  arms  and  shoulders. 

The  more  formidable  and  infectious  species  of  ringworm  appears  in  dis- 
tinct patches  of  an  irregularly  circular  figure,  on  the  scalp,  head,  and  neck. 
It  commences  with  clusters  of  small  light  yellow  pustules,  which  soon  break 
and  form  thin  scabs  over  each  patch;  and  these,  if  neglected,  become  thick 
and  hard  by  gathering  on  one  another.  If  the  scabs  are  removed,  however, 
the  surface  of  the  patches  is  left  red  and  shining,  but  studded  with  white  ele- 
vated points,  in  some  of  which,  minute  globules  of  pus  again  appear  in  a  few 
days.  As  the  patches  extend,  the  hair  covering  them  becomes  lighter  in  its 
color,  and  sometimes  breaks  off  short;  and  as  this  process  is  repeated,  the 
roots  of  the  hair  are  destroyed,  and  at  length,  there  remains  uninjured  only  a 
narrow  border  of  hair  round  the  head.  It  generally  occurs  in  children  of  three 
or  four  years  old  and  upwards,  and  of  ten  continues  for  several  years.  It  can 
be  considered  as  about  to  terminnto.  only  when  the  redness  and  exfoliations 
disappear  together,  and  the  hair  begins  to  grow  of  its  natural  color  and  tex- 


: '  ■■  Si'' 


MO 


DR.  CHASE'S  RECIPES, 


ture.  The  cUscaso  seems  to  originate  spontaneously  In  children  of  feeble  and 
flabbj'  habit,  or  in  a  state  approaching  to  marasmus;  who  are  ill  fed,  uncleanly, 
and  not  sufllciently  exercised;  but  it  is  principally  propagated  by  the  actual 
conveyance  of  the  matter  from  the  diseased  to  the  healthy,  by  the  frequent 
contact  of  the  heads  of  children,  but  more  generally  by  the  use  of  the  same 
towels,  combs,  caps,  and  hats. 

Tkeatmbnt. — While  the  patches  are  in  an  inflamei  and  irritable  condi- 
tion, we  must  be  content  with  regular  washing  or  sponging  with  warm  water, 
or  some  emollient  fomentation.  Even  the  operation  of  shaving,  which  Is 
necessary  to  be  repeated  at  intervals  of  8  or  10  days,  produces  a  temporary 
Increase  of  irritation.  At  this  time,  all  stimulant  lotions  and  ointments  should 
be  avoided.  The  disease  assumes  various  forms,  and  these  require  a  corres- 
ponding variety  in  the  treatment;  so  that  no  single  application  can  be  said  to 
possess  any  unfailing  power  against  the  ringworm.  When  the  inflammatory 
state  subsides,  a  dry  scabbing  and  exfoliation  ensues,  but  again  the  pustular 
eruption  breaks  out,  and  the  patches  again  become  red  and  tender.  In  other 
instances,  the  surface  becomes  inert  and  torpid,  while  a  dry  scaly  scab  con- 
stantly appears,  and  active  stimulants  arc  requisite  to  effect  any  change  in  the 
disorder.  In  more  irritative  states,  the  milder  ointments,  with  calomel,  oxide 
of  zinc,  acetate  of  lead,  should  be  employed,  or  sedotivc  lotions,  or  decoctions 
or  infusions  of  poppj'  heads  or  tobacco.  When  there  is  an  acrimonious  dis- 
charge, the  ointments  of  zinc  and  lend,  or  the  milder  mercurial  ones,  or  a 
lotion  of  lime-water  with  calomel,  are  advantageous.  In  a  very  dry  and  inert 
state  of  the  patches,  caustic  substances  are  often  very  successful.  The  late 
Dr.  A.  T.  Thomson  strongly  recommends  tlie  application  of  a  solution  of  1 
dr.  of  nitrate  of  silver  in  %  an  oz.  of  diluted  nitric  acid.  But  in  the  varying 
forms  and  degrees  of  ringworm,  the  remedies  must  be  varied,  and  combined, 
according  to  the  degree  of  irritation  which  prevails.  The  constitutional  treat- 
ment is  of  consequence.  A  nutritious  diet  must  be  prescribed,  containing  a 
due  admixture  of  animal  food;  the  clothing  must  be  warm;  regular  exercise 
must  be  enjoined;  and  a  course  of  tonic  medicines,  such  as  iron  or  quinine, 
must  be  ordered. 

2.  Touch  it  with  caustic  ammonia. 

3.  Apply  sulphate  of  copper,  20  grs,,  to  1  oz.  of  water.  The  same  ig 
good  for  Itch, 

PAINTERS'  COLIC— This  form  of  colic  is  caused  by  the  slow  Intro- 
duction  of  lead  into  the  system, — generally  the  carbonnte  of  lead.  It  passes 
under  the  different  English  names  of  painters'  colic,  Devonshire  colic,  and  dry 
bellyache.  The  first  of  these  is  the  name  by  which  it  is  most  commonly 
knov/n,  from  its  frequent  occurrence  among  painters,  who  use  white  lead  (car- 
bonate of  lead)  a  great  deal  in  the  preparation  of  their  colors. 

Treatment. —  For  relieving  tlie  pain  and  opening  the  bowels,  the  treat- 
ment should  be  very  much  the  same  as  that  for  bilious  colic.  There  is  one 
article,  liowcver.  which  is  thought  to  have  some  special  influence  in  curing  this 
disease,  after  it  has  become  chronic;  it  is  alum.  Fifteen  grs.  of  alum,  2  of 
^oes,  3  of  jalap,  and  4  of  Dover's  powder,  may  be  mixed,  and  taken  for  a 


TREATMENT  OF  DISEASES. 


881 


dose  2  or  3  times  a  day.  If  the  muscles  of  the  arm  be  palsied,  1-16  of  a 
gr.  of  strychnine  may  be  added  to  the  above.  The  aromatic  sulphuric  acid, 
taken  as  a  drink,  fifteen  drops  to  the  tumblerful  of  water,  is  always  worthy  of 
trial. 

The  use  of  the  electro-magnetic  machine  may  be  tried  for  the  palsy;  or  a 
splint  applied  to  the  arm  and  hand,  with  vigorous  friction  applied  once  or  twice 
a  day,  will  sometimes  do  much  for  recovering  the  use  of  the  muscles. 

But  the  best  remedy  for  the  palsied  muscles  that  I  know  of  is  the  follow- 
ing: Fl.  ex.  of  sarsaparilla,  4  ozs. ;  fl.  ex.  of  pipsissewa,  1  oz. ;  water,  1  quart; 
iodide  of  potassium,  2  ozs.  Mix.  Dose  —  A  table-spoonful  3  times  a  day. 
The  sulphuret  of  potassa,  1  oz.,  dissolved  in  a  quart  of  water,  and  taken  la 
tea-spo9nful  doses,  8  times  a  day,  is  also  worth  a  trial.  The  aSected  arm 
should  be  soaked  an  hour,  once  or  twice  a  day,  in  the  same  amount  of  this 
latter  salt,  dissolved  in  a  gallon  of  water.  The  following  is  Dr.  Gunn's  treat- 
ment: 

Treatment. — The  treatment  in  this  form  of  colic  should  be  very  similar 
to  the  bilious  form.  The  first  thing  to  be  done,  is  to  overcome  the  constipation 
of  the  bowels.  If  there  is  vomiting,  give  medicines  to  allay  it.  Then  make 
use  of  strong  purgatives,  with  hot  fomentations  to  the  bowels.  Narcotics  and 
relaxants  are  also  indicated  to  relieve  the  pain,  and  overcome  the  spasms.  As 
a  narcotic  and  anodyne  use  the  ex.  of  hyosciamus;  take  20  grs.,  and  form  inte 
6  pills;  give  1  every  2  hours.  At  the  same  time  give  the  Anti-bilious  Physic, 
and  aid  the  operation  witli  purgative,  stimulating  and  relaxing  injections.  A 
portion  of  tlie  physic,  with  a  little  salt,  a  tea-spoonful  of  tincture  or  powder  of 
lobelia  and  hot  water  may  be  used  as  an  injection,  to  be  repeated  according  to 
the  urgency  of  the  case.  Sometimes  it  will  be  well  to  add  a  little  cayenne  to 
it.  Apply  hot  fomentations  to  the  bowels,  and  if  the  physic  does  not  operate 
in  2  or  3  hours,  give  the  croton  oil,  2  or  3  drops  at  a  time,  in  a  spoonful  of  castor 
oil,  or  a  little  milk,  and  repeat  every  2  hours.  Also  rub  a  little  of  the  croton 
oil  on  the  abdomen,  over  the  bowels.  In  other  respects,  treat  the  same  as  a 
severe  case  of  bilious  colic.  It  is  sometimes  well  to  put  the  patient  into  a  warm 
bath,  for  half  an  hour,  or  even  longer,  in  order  to  relax  the  muscular  system, 
and  overcome  the  spasm  of  the  intestines.  After  you  have  got  an  operation  on 
the  bowels  you  may  give  the  following  pills:  Ex.  of  hyosciamus,  40  grs.; 
ipecac,  20  grs. ;  pulverized  opium,  10  grs. ;  podophyllin,  10  grs. ;  make  into  20 
pills,  and  give  1  every  3  or  4  hours.    Also  Cholagogue  as  a  tonic  and  alterative. 

Remarks.  —  The  numerous  persons  who  work  in  lead,  should  comb  their 
hair  with  a  fine  comb,  wash  their  hands  and  face,  and  rinse  their  mouth  several 
times  a  day,  and  also  wash  the  whole  person  with  soap  once  or  twice  a  week, 
and  with  clear  water,  or  saleratus  and  water^  once  a  day.  Their  yrorking 
clothes  should  be  of  a  kind  to  admit  of  being  washed  once  or  twice  a  week, 
and  they  should  be  put  off  for  others  when  out  of  the  workshop.  A  paper  cap 
«hould  be  worn  while  at  work.  The  food  of  the  workmen  should  not  be 
exposed  to  the  vapors  or  floating  particles  of  lead,  and  consequently  should  not 
>e  carried  into  the  shop;  and  when  much  of  the  poison  is  floating  in  the  air  of 


28S 


DR  OHASE' 8  RECIPES. 


the  work  room,  it  is  a  good  plan  to  wear  a  maak  to  prevent  its  being  drawn 
with  the  breath  into  the  tliroat  and  lungs. 

It  has  been  said  thai  those  who  eat  freely  of  fat  meats,  butter,  and  other 
oily  substances  are  not  attacked  by  the  disease,  though  exposed  to  the  poison. 
I  know  not  what  protection  this  can  give,  unless  the  skin  is  in  this  way  kept 
more  oily,  which  prevents  the  absorption  of  the  poison.  This  would  seem  to 
afford  a  hint  in  favor  of  anointing  the  whole  person  once  or  twice  a  week 
with  sweet  oil. 

STITCH  IN  THE  SIDE.  — This  is  a  spasmodic  affection  of  the 
muscles  of  the  chest,  and  is  rheumatic  in  its  origin.  With  this  there  are  not 
the  symptoms  of  inflammation  nor  the  difficulty  of  breathing,  except  that 
caused  by  the  pain  or  stich  in  the  side.  Exposure  to  cold  or  violent  exercise 
will  also  cause  this.  Apply  warm  applications,  mustard  poultices,  or  stimu- 
lating liniments.  The  best  medicines  in  this  case  wih  be  pills  of  colocynth 
8  grs.,  with  ex.  of  colchicum  J^  of  a  gr.  in  each,  taken  every  night;  and  3 
,  times  a  day  a  seidlitz  draught,  with  15  grs.  of  wine  of  colchicum  and  6  of 
laudanum  in  each. 

PROUD  FLESH. — The  gi-anulations  which  arise  when  a  sore  is  in 
progress  of  healing,  sometimes  project  beyond  the  level  of  the  surrounding 
parts,  and  fonn  a  red  excrescence  very  irritable,  easily  made  to  bleed,  and 
sometimes  growing  fast  in  spite  of  all  that  can  be  done  to  prevent  it.  Caustics 
of  various  kinds,  as  lunar  caustic,  or  the  blue  vitriol,  are  to  be  applied,  or  red 
precipitate  of  mercury,  and  occasionally  pressure,  by  straps  of  adhesive  plaster 
or  other  bandages,  is  found  useful. 

1 .  B  ED  SOBES. — The  constant  pressure  of  certain  portions  of  the  body 
upon  the  bed  or  mattress  frequently  produces  in  invalids  excoriations,  which 
are  known  bv  the  above  name. 

Treatment. — When  the  skin  becomes  red  and  inflamed,  and  painful  to 
the  touch,  immediate  steps  should  be  taken  to  prevent  if  possible  an  abrasion 
of  the  skin.  Mix  two  tea-spoonfuls  of  brandy  with  a  wine-glassful  of  hot 
water,  with  30  drops  of  tincture  of  arnica.  Dab  the  part  with  this,  and  dry 
with  violet  powder.  Or,  either  before  or  after  tlie  skin  breaks,  dip  a  camel 
hair  brush  into  collodion,  and  brush  the  inflamed  surface  over,  repeating  the 
operation  from  time  to  time  until  the  part  is  healed. 

2.  Saturate  cloths  with  alcohol  and  apply;  not  painful  and  effects  speedy 
cure. 

3.  Bismuth  powder  is  also  good,  and  is  just  the  thing  for  clmflng.  Cover- 
ing the  sore  with  clay  dust  or  "mineral  earth"  is  recommended  also. 

PITS  OR  CONVULSIONS  IN  CHILDREN.— Most  persons 
have  seen  a  baby  in  fits;  and  it  is  a  sad  sight, — its  little  face  all  distorted  and 
livid;  its  eyes  rolling  and  squinting  frightfully;  its  hands  clenched,  and  arms 
bent,  and  legs  drawn  up.  and  body  arched  backward,  and  limbs  twitrhing 
violently, — itself  insensible,  and  unable  to  see,  or  swallow,  or  move.  A.  er  a 
lime  the  fit  ceases,  sometimes  by  degrees,  at  other  times  suddenly, — the  child 
fetching  a  deep  sigh,  and  then  lying  quiet  and  pale,  as  if  it  had  fainted 


TREATMENT  OF  DISEASES. 


288 


From  this  state  it  passes  into  a  sleep,  and,  ou  waliing  some  liours  later,  seems 
<iuite  well. 

Fits  may  attack  a  child  which  is  apparently  well,  and  cause  death  immedi- 
ately, or  it  may  have  fits  daily,  or  even  several  times  a  day,  and  linger  on  for 
•weeks.  A  child  may  have  fits  from  a  great  variety  of  causes.  Fits,  therefore, 
have  a  different  meaning  in  different  cases.  But  they  always  show  that  the 
brain  has  in  some  way  been  disturbed. 

Treatmknt. — As  fits  are  not  a  disease  in  themselves,  but  only  a  symptom 
of  some  disease,  the  treatment  must  have  reference  to  the  cause.  Sometimes, 
while  the  fit  lasts,  it  is  wise  to  do  nothing.  But,  if  a  fit  come  on  suddenly,  in  the 
case  of  a  child  previously  healthy,  it  is  generally  safe  to  place  it  in  a  hot  bath, 
and  at  the  same  time  to  dash  cold  water  on  its  face,  or  to  pour  cold  water  on 
its  head,  or  hold  on  it  a  large  sponge  dipped  in  cold  water.  The  hot  bath  will 
draw  the  blood  to  the  skin,  and  away  from  the  over-loaded  brain.  It  will 
quiet  the  disturbance  of  the  system,  and  if  scarlet  fever  or  measles  are  about 
to  appear,  it  will  bring  them  out. 

HYSTERIA— HYSTERICS.— Treatment. —To  treat  this  complaint 
successfully,  it  is  necessary  to  search  out  its  cause,  and  remove  that.  Like  the 
whites,  it  is  not  so  much  a  disease  in  itself,  as  a  symptom. 

The  first  inquiry  to  be  made  should  have  reference  to  the  real  origin  of  the 
complaint.  Is  it  dependent  upon  infiammation  of  the  ovaries  or  the  womb,  or 
to  displacement  of  this  latter  organ;  or  does  it  arise  from  the  low  state  of  the 
blood,  and  the  weakened  condition  of  the  nerves,  acted  upon  by  some  irrita- 
tion or  heightened  sensibility  of  the  sexual  organs. 

If  dependent  upon  inflammatory  disease,  that  is  to  be  treated  according  to 
directions  elsewhere ;  if  upon  falling  of  the  womb,  no  remedies  will  avail  until 
that  is  put  in  its  proper  place.  If  diluted  blood  and  weakened  nerves  be  the 
cause,  iron  and  quinine  are  the  remedies.  When  the  complaint  arises  from 
deficient  menstruation,  iron  and  aloes  will  be  serviceable.  The  nervous  spasm 
can  sometimes  be  broken  up  by  pouring  cold  water  upon  the  head,  or  face,  or 
limbs  of  the  patient. 

The  Hygienic  and  Moral  Treatment  are  of  great  consequence. 
The  complaint  is  very  much  under  the  cor  1  of  the  will.  Whatever  tones 
the  moral  nature  and  strengthens  the  will,  tends  to  subject  this  disorder  to  the 
control  of  the  patient.  Plain  wholesome  diet,  exercise,  bathing,  and  the 
enforcing,  as  far  as  possible,  of  a  rugged,  self-reliant  habit,  generally  go  far 
towards  breaking  its  force. 

TONGUE-TIED.— The  tongue  is  fixed  down  to  the  lower  part  of  the 
mouth  by  a  membranous  cord,  which  prevents  too  great  a  degree  of  motioi'.. 
Sometimes  the  cord  ties  down  the  tongue  of  infants  so  much  that  they  cannot 
suck.  Tliis  is  supposed  by  the  common  people  to  be  the  case  muob  oftener 
than  it  really  happens;  and  they  very  often  request  the  surgeon  to  remove  fiij 
inconvenience;  but  so  long  as  the  patient  sucks  there  is  no  occasion  for  any 
operation.  But  it  happens  sometimes  that  the  tongue  is  not  perceived  to  bo 
tied  till  the  child  begins  to  articulate,  and  is  prevented  from  forming  certain 


p 

IS 

f  'J^ 

'9 

tiirflUM 

1 1' 


234 


DR   CHASE'S  RECIPES. 


letters  for  •which  a  free  motion  of  the  tongue  Is  requisite.  At  whatever  tlmo 
the  operation  may  be  necessary  it  is  easily  done  by  a  pair  of  scissors;  but  tlift 
surgeon  must  be  careful  not  to  wound  any  of  the  neighboring  large  vessels. 

1.  QAZiQBENE.— Treatment.— When  the  result  of  cold,  the  part 
becomes  first  white,  and  a  restoration  of  the  suspended  circulation  should  be 
attempted  by  rubbing  with  snow.  If  it  can  be  procured ;  if  not,  with  a  coarse 
cloth  or  flesh-brush.  No  heat  must  be  applied ;  even  that  of  the  bed-covering 
will  sometimes  set  up  inflammation.  Camphorated  spirit  of  wine  is,  perhaps, 
the  best  liniment  that  can  be  used.  After  the  rubbing,  if  it  appears  to  bo  at 
all  effectual,  apply  cold  poultices.  If,  in  spite  of  these  efforts,  a  discoloration 
of  the  skin  shows  that  gangrene  has  really  commenced,  apply  to  the  part  a 
poultice  of  flaxseed  with  a  little  powdered  'iharcoal  in  it,  and  also  spirit 
lotions,  to  keep  the  disease  from  spreading,  '[.'he  constitution  of  the  patient 
must  be  soothed  and  supported  by  some  anodyri"!  and  stimulant.  Cooper 
recommends  from  7  to  10  grs.  of  carbonate  of  ammonia,  with  20  or  80  drops 
of  tinccure  of  opium,  2  or  3  times  a  day  or  more  frequently  if  required.  A 
bolus  composed  of  5  grs.  of  carbonate  of  ammonia,  with  10  grs.  of  musk,  may 
be  given  every  4  hours,  with  excellent  effect.  When  tl'e  gangrene  has  pro- 
ceeded to  a  sloughing  sore,  a  port  wine  poultice  is  a  good  application,  as  is 
spirits  of  turpentine,  to  stimulate  the  parts. 

2.  Apply  yeast  poultice  mixed  with  charcoal  powder,  and  renew  the 
poultice  often;  or  keep  the  pa'-t  well  covered  with  charcoal  powder. 

If,  however,  the  gangrene  is  not  stopped  in  its  first  stages,  it  can  seldom 
be  after;  and  the  only  chance  of  saving  the  patient's  life  is  to  amputate  tho 
limb;  and  this  must  be  done  before  the  morbific  influence  has  spread  far 
towards  a  vital  part. 

BLOODY  FLUX. — Treatment. — In  mild  cases,  give  a  table-spoonful 
of  castor  oil  and  2  tea-spoonfuls  of  paregoric,  mixed,  once  a  day.  Sometimes, 
in  place  of  the  above,  a  dose  of  Rochelle  powder,  dissolved  in  water,  with. 
30  or  40  drops  of  laudanum,  may  be  taken.  A  moderate  quantity  of  flaxseed 
or  slippery  elm  tea,  may  be  taken  as  a  drink,  and  the  bowels  be  well  emptied 
by  an  injection  of  starch. 

When  there  is  much  pain  in  the  bowels,  a  mustard  poultice  laid  upon  them, 
will  have  a  good  effect.  The  starch  injections  should,  in  such  caae,  have  a  % 
tea-spoonful  of  laudanum  mixed  with  it.  The  compound  syrup  of  rhubarb 
and  potassa  will  often  act  favorably,  given  in  table-spoonful  doses. 

If  there  is  reason  to  suppose  the  liver  is  affected,  give  podophyllin,  or  some 
other  liver  remedy  recommended  under  the  head  of  "Liver." 

The  patient  should  not  be  allowed  to  sil  up,  and  must  be  kept  very  still, 
and  be  allowed  only  a  very  scanty  diet,  as  flour  porridge,  well  boiled,  rice 
water  etc. 

BUPTITRE  (Hernia).— Children  and  old  people  are  most  liable  to  this, 
though  sometimes  they  occur  to  persons  of  middle  age.  If  difficult,  or  impos- 
sible to  be  returned,  it  is  called  strangulated  rupture,  and  requires  the  best 
assistance. 


TREATMENT  OF  DISEASES. 


MB 


Treatment. — The  patient  must  be  laid  on  the  back,  the  head  low,  and  the 
buttocks  raised;  wliile  in  this  position  the  gut  must  be  returned  by  a  gentle 
pressure,  if  it  does-  not  fall  back  of  itself.  After  it  is  returned,  a  piece  of 
sticking-plaster  may  be  applied  over  the  part,  and  a  truss,  or  bandage,  worn  for 
a  lengib  of  time.  If  it  has  been  forced  down  with  great  violence,  or  happens 
from  an}  cause  to  become  inflamed,  it  is  often  very  difficult  to  return  it,  and 
sometimes  impracticable,  without  an  operation,  a  description  of  whicli  ia 
foreign  to  our  purpose,  but  in  those  cases,  until  some  assistance  can  be  ob^ 
tained,  act  as  follows:  foment  with  warm  fomentations;  give  clysters;  then, 
when  the  bowels  have  emptied,  the  operator  must  press  and  guide  the  gut  back 
through  the  aperture,  if  possible  to  do  so.  An  adult,  after  being  ruptured, 
should  never  neglect  wearing  the  proper  truss. 

HAY  FBVEB. — This  disease  is  so  called  on  account  of  its  occurring 
during  hay  time,  or  summer,  and  is  thought  to  be  caused  by  the  odor  of  nev/- 
mown  hay;  but  it  may  be  caused  by  other  strong  odors.  It  does  not  differ 
very  much  from  the  ordinary  asthma,  except  perhaps  there  is  not  so  much 
difficulty  of  breathing,  and  the  attacks  last  longer  in  the  hay-asthma;  the 
lining  membrane  of  the  nose  is  also  much  more  inflamed  and  the  throat 
irritated  in  the  hitter  disease. 

Tlie  best  tiling  to  do  is  to  remain  within  doors  an-l  keep  quiet  for  a  few 
days;  take  a  few  doses  of  Rochelle  salts  or  rhubarb,  also  a  tca-.spoonful  of 
paregoric  at  bed-time  for  two  or  three  nights,  and  live  on  light  diet.  A  dose 
or  two  of  quinine  (1  gr.)  may  be  beneficial,  night  and  morning. 

Remarks. — Thousands  of  people  go  to  Northern  Michigan  annually  for 
this  disease,  and  I  have  never  heard  of  one  that  did  not  get  relief — Northern 
Michigan  is  the  surest  cure  in  the  world  for  Hay  Fever. 

VARICOSE  VEINS  OB  ENLARGED  VEINS.— The  veins 
which  lie  near  the  surface,  especially  those  of  the  legs,  are  apt,  by  exhausting 
labor  upon  the  feet,  and  by  strains,  to  get  weakened,  so  that  their  valves  lose 
their  tone,  and  their  sides  stretch  and  give  way  in  certain  places,  letting  the 
blood  bulge  out,  and  form  purple  bunches.  These  bags  of  blood,  Ijiug  along 
upon  the  surface  of  the  limb,  form  knotty  tumors,  looking  like  blood  boils. 
They  occasion  a  kind  of  distress,  but  no  sharp  pain. 

Persons  of  weak,  soft,  and  relaxed  muscles  and  blood  vessels  are  par^ 
tlcularly  liable  to  this  complaint.    It  often  attacks  women  '  <  the  family  way. 

Treatment. — Where  only  a  few  veins  are  affected,  it  may  be  suificient, 
in  some  cases,  to  apply  firmly  over  them  a  few  stript,  of  leather,  spread  with 
soap  plaster.  But  generally  it  is  better  to  support  the  whole  limb  with  a  good 
cotton  bandage,  or  with  a  laced  stocking,  which  should  be  applied  in  the 
morning  before  the  patient  is  up.  It  is  generally  also  well  to  use  friction  with 
some  liniment  or  iodine  ointiJient.  Lead  water  or  alum  water,  or  an  infusion 
of  white  oak  bark,  may  be  used  with  advantage.  Burdock  and  plantnin 
leaves,  bound  upon  the  skin,  and  removed  before  they  are  dry,  are  useful. 
Showering  with  cold  water  strengthens  the  veins. 


.    t-i 


^^JMIifeisi^ 


S86 


DR  CHASE'S  RECIPEo. 


INGROWING  TOE  NAILS.— Those  who  have  beeu  afflicted  with 
this  offectiou  have  ofteu  fouiul  it  to  bo  very  troublesome  aiul  painful,  at  least 
I  have  found  It  to  be  so  myself.  The  edgds  or  sides  of  the  nail  are  dii^posed 
to  turn  down  and  grow  into  the  flesh,  giving  rise  to  intlammation,  ulceration, 
And  ofteu  great  pain  and  suffering. 

For  this  dlflaculty  the  best  remedy  I  have  ever  known  is  to  scrape  with 
some  sharp-pointed  instrument,  as  tlie  point  of  a  pen-knife,  a  sort  of  groove 
or  gutter  in  the  center  of  the  nail,  lengthwise  from  the  root  to  the  end.  It 
should  be  scraped  down  to  near  the  quick,  or  as  thin  as  it  can  be  borne.  This 
makes  the  nail  weak,  so  that  it  will  gradually  and  ultimately  turn  up  at  the 
sides  until  the  edges  come  above  and  over  the  flesh.  Keep  up  this  practice  as 
fast  as  the  nail  grows  out  and  grows  thicker,  and  you  will  eventually  succeed 
Id  getting  the  nail  in  its  proper  sliape  and  position.  It  is  a  good  idea  to 
poultice  if  there  is  much  inflammation,  and  also  apply  healing  salve.  If  ulcera 
tlon,  bathe  the  parts  occastonally  with  tinctures  aloes,  myrrh,  and  opium, 
mixed  in  equal  parts. 

1.  PEVER-SORES.— One  lb.  fresh  lard,  %  lb.  red  lead,  1  table-spoonful 
soft  water;  put  in  an  iron  dish  and  cook  until  it  turns  to  quite  a  dark  brown; 
stir  most  of  the  time  while  cooking,  and  watch  to  keep  it  from  running  over; 
apply  it,  spread  on  a  cloth,  change  twice  a  day. 

2.  The  following  has  cured  some  very  severe  cases  of  fever  sores,  and  is 
good  for  cuts  and  bruises  in  man  or  beast.  Take  a  quantity  of  the  bark  of 
sumac  root  and  boil  for  two  hours;  strain  and  add  fresh  lard  to  (he  liquid, 
then  boil  down  until  the  water  is  all  out;  anoint  the  sore  three  times  a  day. 

Itemarks. — This  salve  cured  a  sore  on  a  son  of  G.  W.  Childs,  of  Petoskey, 
Mich.,  from  wliich  pieces  of  bone  had  been  taken.  They  had  tried  several 
things  but  all  but  this  failed.  Uncle  Chancy  Howard,  Chardon,  Ohio,  cured 
a  fever-sore  of  longstanding,  and  up  to  the  time  of  his  death,  some  ten  years  ago, 
it  had  never  botliered  him.     The  above  is  also  good  for  chilblains  and  ulcers. 

CHOLERA.  —  Treatment. —  There  is  one  important  precaution  which 
ought  to  be  observed  at  all  times,  but  more  particularly  during  the  epidemic  of 
cholera:  the  \mrieci  pui'ity  of  the  dnnking  water  should  be  ascertained,  and  its 
freedom  from  all  decomposing  organic  matters  made  certain. 

Care  is  also  to  be  observed  not  to  take  active  purgatives,  especially  salines, 
such  as  Epsom  or  Rochelle  salts,  seidlitz  powders,  etc.,  which  produce  watery 
evacuations;  if  aperient  medicine  is  required,  it  ought  to  be  of  a  warm  char- 
acter, such  as  magnesia  and  rhubarb,  with  some  aromatic,  (cinnamon  or 
allspice),  for  whatever  produces  free  action  of  the  bowels  apparently  increases 
the  susceptibility  to  attack.  For  this  reason,  too,  the  slightest  tendency  to  diar- 
rhoea slwuld  at  once  be  arrested  by  a  dose  of  paregoric  or  laudanum,  or  what  is 
preferable,  a  mixture  of  prepared  chalk,  1  table-spoonful;  cinnamon  or  allspice 
powdered,  1  table-spoonful;  white  sugar  and  flour,  1  table-spoonful  each,  water, 
1  wine-glassful;  paregoric,  2  table-spoonfuls;  Cayenne  pepper,  ^  tea-spoonful. 
Mix,  and  take  a  tea-spoonful  every  half  hour,  or  as  may  be  needed,  and  the  use 
of  milk  and  farinaceous  preparations  (corn  starch,  farina,  flour,  etc.,)  contain- 


TREATMENT  OF  DISEASES. 


287 


Ing  rclattnfi,  for  food.  Tho  sppcdy  adoption  of  these  mcaaures,  In  places 
distant  from  medical  assistance,  might  do  much  to  check  tho  disease.  Should 
the  astringents  above  recommended  fail,  use  the  remedies  recommended  below. 

As  to  tho  actual  treatment  of  the  disease  itself,  when  fully  established, 
many  different  methods  have  been  proposed  and  practiced,  and  few  of  them, 
pcrhapF  without  apparent  advantage  in  some  cases,  but  as  yet  no  treatment 
which  can  be  called  decidedly  successful  (a  cure),  has  been  discovered. 

The  treatment  which  would  be  safe  in  the  hands  of  others  than  medical 
men  would  be  about  the  following:  When  vomiting  and  purging  have  set  in, 
with  cramps,  give  the  following  mixture:  Tincture  of  Cayenne  pepper,  laudo- 
num,  spirits  of  camphor,  of  each  1  oz. ;  apirlta  of  hartshorn,  J^  oz.;  mix 
together,  and  take  1  table-spoonful  every  hour  or  half  hour  according  to  the 
symptoms.  Or  give  1  gr.  of  opium,  1  of  camphor,  1  of  Cayenne  pepper, 
(made  into  a  pill  with  a  little  flour  and  water)  every  hour,  or  as  may  be  needed. 

The  patient  should  be  wrapp  d  at  once  in  a  blanket,  or  flannels  next  the 
skin.  For  the  cramps  use  the  following  as  a  liniment:  Tincture  of  Cayenne 
pepper,  spirits  of  hartshorn,  chloroform,  turpentine,  or  kerosene  oil,  2  ozs.  of 
each.  Mix,  and  rub  over  the  affected  parts  with  a  woolen  cloth.  Be  ca/reful  to 
remove  the  contents  of  tJie  cJiamber  from  trie  room  immediately  and  bury  it  in  the 
ground.  Also  mix  with  the  discharges  from  the  stomach  and  bowels,  as  soon 
as  voided,  some  sulphate  of  iron  (common  green  vitriol),  also  dissolve  some  of 
the  green  vitriol  in  hot  water,  and  set  the  same  in  vessels  around  the  room  and 
in  the  different  parts  of  the  house ;  and  then  throw  some  down  the  sinks,  privy, 
cellar,  and  such  places,  once  every  day.  Keep  tho  sick  chamber  well  aired, 
and  by  all  means  try  to  cheer  and  comfort  the  patient,  so  as  to  keep  up  his 
spirits.  A  mixture  of  mustard  and  Cayenne  pepper  moistened  with  strong 
vinegar,  applied  to  the  stomach  and  bowels  is  good  to  check  the  vomiting  and 
purging,  or  applied  to  the  limbs  for  cramps. 

During  the  prevalence  of  this  disease  the  greatest  care  is  necessary  in 
regard  to  cleanliness,  ventilation,  etc.  It  may  bo  mentioned  also  that  warm 
bricks  or  warm  stones,  irons,  or  hot  salt  should  be  applied  to  the  limbs  or  body 
where  there  is  coldness  or  cramps.  An  injection  up  the  bowels  of  J^  a  tea- 
spoonful  of  laudanum,  4  or  5  table-spoonfuls  of  brandy  or  whisky,  with  a  l?ttle 
thin  starch,  is  often  very  beneflcial  in  the  active  stage  of  this  disease,  to  be 
repeated  if  necessary. 

1.  ULCERS.— A  chasm  or  vacancy  formed  on  the  surface  of  a  part, 
whether  external  or  internal,  by  the  absorbent  vessels  removing  parts  back  into 
the  system.  Ulceration  takes  place  more  readily  in  the  cellular  and  fatty  sub- 
stance, than  in  muscles,  tendons,  blood-vessels,  and  nerves.  There  are  many 
varieties  of  ulcers,  requiring  a  corresponding  variety  of  treatment. 

2.  Simple  Purulent  Ulcer. — Some  ulcers  are  covered  with  matter  of 
a  white  color,  of  a  thick  consistence,  and  which  readily  separates  from  the 
surface  of  the  sore.  There  are  a  number  of  little  eminences  called  granulations, 
which  are  small,  florid,  and  pointed  at  the  top.  As  soon  as  they  have  risen  to 
the  level  of  the  surrounding  skin,  those  next  tlie  old  skin  become  smooth,  and 


1iS8 


DB.  CHASSrS  RECIPES. 


are  covered  with  a  thin  film,  which  afterwards  becomes  opaque,  and  forms 
skin.    The  principal  thing  to  be  done  in  the  treatment  of  this  kind  of  ulcer, 
Is  to  keep  the  surface  clean  by  putting  on  a  little  dry  lint,  and  a  pledget  over 
It,  covered  with  very  simple  ointment.    In  some  patients  ointment  irritates  and 
inflames  the  neighboring  skin.     Bandages  sometimes  irritate  the  sore,  and  dis- 
turb the  healing  process;  but  when  they  do  not,  they  are  useful  in  giving  a 
moderate  support  to  the  parts,  and  in  defending  those  that  are  newly  formed. 
3,    Ulcers  in  Weakened  Parts.— Other  ulcers  are  in  parts  which 
are  too  weak  to  carry  on  the  actions  necessary  to  their  recovery.     In  them  the 
granulations  are  larger,  more  round,  and  less  compact  than  those  formed  on 
ulcers  in  healthy  parts.    When  they  have  come  up  to  the  level  of  the  healthy 
parts,  they  do  not  readily  form  skin,  but  rising  still  higher,  lose  altogether  the 
power  of  forming  it.     When  the  parts  are  still  weaker,  the  granulations  some- 
times fill  up  the  hollow  of  the  ulcer,  and  then  are  suddenly  absorbed,  leaving 
the  sore  as  deep  as  ever.    Ulcers  are  very  much  under  the  influence  of  what- 
ever afllects  the  constitution;  so  that  change  of  weather,  emotions  of  the  mind, 
diet,  and  other  agents,  quickly  occasion  a  change  in  their  condition.    Such 
ulcers  as  we  have  been  describing,  require  general  as  well  as  local  treatment; 
bark,  wine,  porter,  and  other  cordials  and  tonics  are  to  be  given;  and  the  gran- 
ulations are  to  be  kept  from  rising  too  much,  by  the  prudent  application  of 
blue  vitriol,  lunar  caustic,  and  the  like,  weakened  sulHciently  by  proper  admix- 
ture of  ointment  to  act  as  stimulants,  and  not  as  caustics.    This  will  give  a 
proper  and  healthy  action  to  the  gi-anulating  surface;  whereas  the  destroying 
of  the  rising  parts  by  escharotics  seems  rather  to  encourage  the  growth. 
Bandages  and  proper  support  to  the  parts  are  highly  useful.    These  ulcers,  in 
weak  parts,  do  not  seem  to  be  the  better  of  poultices,  or  other  relaxing  applica- 
tions; powders  rarely  do  good,  and  perhaps  the  best  dressing  is  the  citrine  oint- 
ment, more  or  less  diluted. 

4.  Irritable  TTlcers. — There  are  certain  ulcers,  which  may  be  called 
Irritable  Ulcers.  The  margin  of  the  surrounding  skin  is  jagged,  and  termi- 
nating in  an  edge  which  is  sharp  and  undermined.  There  is  no  distinct  appear- 
ance of  granulations,  but  a  whitish  spongy  substance,  covered  with  a  thin 
ichorous  discharge.  Every  thing  that  touches  the  is»;rf»ice  gives  pain,  and 
common'y  makes  the  ulcer  bleed.  The  pain  sometimes  comes  on  in  paroxysms, 
and  causes  convulsive  motions  of  the  limb.  Such  ulcers  seldom  do  well 
without  a  frequent  change  of  treatment.  Fomentations  with  poppy  heads, 
chamomile  flowers,  or  hemlock  leaves,  are  sometimes  of  use  in  irritable  ulcers. 
When  poultices  are  prescribed,  they  should  never  be  allowed  to  rest  or  bear 
weight  on  the  sore  limb.  Powdered  applications  are  generally  too  stimulating 
for  irritable  ulcers,  and  bandages  also  prove  hurtful. 

6.  Indolent  Ulcers. — These  ulcers  are  those  which  have  the  edges  of 
the  surrounding  skin  thick,  prominent,  smooth,  and  rounded.  The  surface  of 
the  granulations  is  smooth  and  glossy;  the  matter  is  thin  and  v/atery,  and  the 
bottom  of  the  ulcer  is  nearly  level.  A  great  proportion  of  the  ulcers  in  hos- 
pitals are  of  the  most  indolent  kind.    Indolent  ulcers  form  granulations,  but 


TREATMENT  OF  DISEASES. 


28S 


frequently  they  are  all  of  a  sudden  absorbed,  and  in  four  and  twenty  hours  the 
sore  becomes  as  much  increased  in  size  as  it  had  been  diminished  for  many 
weeks.  The  principal  applications  required  for  indolent  ulcers  are  those  of  a 
■stimulating  nature,  as  the  basilicon  ointment,  and  occasional  sprinkling  with 
red  precipitate.  Pressure  is  to  be  made  by  a  roller,  and  by  slips  of  adhesive 
plaster.  Scrofulous,  syphilitic,  and  cancerous  ulcers  are  to  be  treated  according 
to  the  methods  laid  down  under  these  various  diseas'" 

FALSY.  —  A  disease  in  which  some  part  of  the  body  is  affected 
with  the  losa  of  the  power  of  motion.  It  may  be  of  all  degrees,  from  a 
universal  attack  of  the  whole  body,  or  a  complete  palSy  of  one  of  the  sides,  to 
the  palsy  of  a  single  finger,  or  a  few  fibres  of  a  muscle.  It  proceeds  from  tiie 
same  causes  as  apoplexy,  and  is  in  reality  often  a  modification  or  partiui  attack 
of  that  disease.  Tlie  disease  is  also  brought  on  by  mere  loss  of  nervous  power, 
as  when  the  brain  "gives  way,"  in  hard- worked  literary  men.  When  a  patient, 
by  proper  remedies,  or  the  powers  of  nature,  recovers  a  little  from  an  attack 
of  apoplexy,  it  is  very  common  for  him  to  be  seized  witli  palsy. 

Palsy  sometimes  comes  on  suddenly,  at  other  times  there  is  numbness, 
coldness,  and  paleness  of  the  part  about  to  be  affected.  Sometimes  the  judg- 
ment and  memory  are  impaired;  the  speech  is  imperfect  from  the  disease  of 
both  body  and  mind;  the  mouth  and  cheeks  are  distorted,  and  the  countenance 
is  expressive  of  much  anxiety.  When  the  lower  extremities  are  partially 
affected,  the  patient  drags  them  after  him. 

Causes. — The  same  causes  that  excite  apoplexy,  occasion  palsy  when 
applied  in  a  less  degree;  therefore  tumors,  wrong  determination  of  blood, 
bruises,  pressure  on  nerves,  the  drying  up  of  usual  evacuations,  are  often  found 
to  induce  palsy.  When  one  side  of  the  body  is  palsied,  the  disease  is  termed 
hemiplegia,  and  when  the  lower  part  of  the  body  is  affected  the  disease  is  called 
pa/raplegia.  Certain  sedative  substances,  long  applied,  produce  palsy  of  some 
parts  of  the  body,  as  we  see  in  those  who  work  among  lead,  and  are  affected 
with  the  Devonshire  Colic;  one  remarkable  symptom  of  which  is  the  palsy  of 
the  thumbs  and  calves  of  the  legs.  Palsy  is  not  unfrequently  produced  gradu- 
ally by  some  tumor  or  other  disease  pressing  on  the  vertebroB  of  the  back;  and 
this  is  commonly  the  cause  of  the  palsy  of  young  people. 

Prognosis. — It  is  generally  unfavorable.  Palsy  does  not  suddenly  prove 
mortal.  Its  cure  is  the  more  diilicult  the  more  the  senses  are  injured;  and 
swell  cases  commonly  continue  till  the  end  of  life,  often  very  remote.  When 
palsy  follows  apoplexy,  or  happens  in  old  people,  it  is  seldom  cured.  The 
palsies  of  young  people  are  sometimes  recovered  from.  If  convulsions  occur 
in  the  parts  opposite  to  those  that  are  palsied,  the  danger  is  great.  When 
palsy  occurs  from  pressure  or  blows  on  the  spinal  marrow,  or  on  any  large 
nerves,  it  is  generally  hopeless,  and  the  dragging  of  the  limb  is  seldom  got 
completely  the  bettv..  A. 

Treatment. — When  palsy  comes  on  suddenly,  it  is  proper  to  treat  it  as 
we  do  apoplexy  sometimes,  by  bleeding,  by  purging,  by  blisters  to  the  head; 
and  when  the  acute  symptoms  are  in  some  measure  relieved,  w^e  apply  stimu- 
Jants  to  the  limbs,  or  weakened  parts,  if  they  are  within  our  reach.    When 


'  ■.-.iT" 

-/'•A 


240 


DE.  CUASE' 8  RECIPES. 


the  case  is  of  longer  standing,  and  the  constitution  is  in  a  state  of  debility, 
those  evacuating  measures  would  be  improper;  and  instead  of  them  we  must 
be  contented  with  stimulating  applications,  aided  by  such  exercise  as  the 
patient  is  able  to  take.  It  is  surprising  how  much  may  bb  done  in  cases  appar- 
ently very  hopeless.  The  patient  must  not  be  discouraged  at  the  apparent  bad 
success  of  his  first  efforts  at  motion,  but  must  presevere,  and  his  perseverance 
will  probably  at  last  be  rewarded.  The  applications  proper  for  palsied  limbs 
are  such  as  the  following:  Ammoniated  oil,  camphorated  oil,  cajeput  oil,  when 
it  can  be  got;  turpentine  and  oil,  warm  sea-water,  warm  salt,  stinging  with 
nettles,  mustard,  etc.  Qreat  benefit  is  often  derived  from  strychnia,  but  this 
drug  is  cio  powerful  that  it  ought  to  be  given  only  by  a  medical  man.  Elec- 
tricity and  galvanism  are  also  frequently  had  recourse  to;  also  the  use  of 
the  Bath  or  other  mineral  waters  pumped  upon  the  palsied  limbs.  Our  choice 
of  internal  medicines  must  be  determined  by  the  state  of  the  constitution.  If 
there  be  any  excitement,  or  inflammatory  tendency,  or  any  probability  that 
the  palsy  may  be  followed  by  apoplexy,  all  internal  stimulants  must  be  avoided; 
and  it  is  only  in  old  cases,  unattended  by  fever,  that  we  are  to  give  such  medi- 
cines as  guaiac,  iron,  aromatics,  or  the  like.  Paralytic  limbs  should  be  kept  warm, 
and  well  covered  with  flannel .  The  diet  should  be  light  and  nutritive.  The 
patient  should  take  what  exercise  he  can;  and  if  he  is  unable  to  do  it  by  his  own 
exertions,  he  must  have  it  by  a  carriage,  or  by  sailing,  or  by  a  swing.  In  the 
palsy  of  the  lower  limbs  from  diseases  of  the  spine,  issues  to  the  back,  or  to 
the  neighborhood  of  the  diseased  vertebrae,  are  of  great  service.    (See  Apoplexy.) 

Remarks. — Many  astonishing  cures  have  been  effected  by  taking  the  min-. 
eral  baths  at  Mt.  Clemens  and  Ypsilanti,  Mich.    There  may  be  other  place 
and  I  have  no  doubt  there  are,  where  the  mineral  waters  will  have  the  same 
effect.    I  only  speak  of  these  from  my  own  knowledge. 

Palsy  in  children  occurs  pretty  frequently,  and  attacks  infants  and  young 
persons  in  different  degrees.  It  often  attacks  one  side  at  first,  and  gradually 
comes  on  the  other  side.  It  is  generally  attended  with  costiveness  and  deranged 
state  of  the  bowels  ;  and,  accordingly,  a  course  of  purgative  medicines  of  cor- 
siderable  activity,  as  jalap  and  calomel,  or  rhubarb  and  calomel,  in  no  long 
lime  effects  a  cure.  Blistering  on  the  head,  or  on  the  palsied  limb,  may  be 
tried;  pud  leeches  to  the  temples,  when  the  head  is  much  affected.  If  the 
palsy  is  owing  to  water  in  the  head,  it  is  to  be  feared  the  cr^c  is  hopeless. 
Tonic  medicines  and  external  stimulants  are  proper,  wlif>  '.hero  is  no  fevet 
present.     Electricity  is  often  a  valuable  assistant  to  other  rem^uidS. 

SUPrOCATION.— Is  the  extinction  of  life  by  the  function  of  breath, 
ing  being  violently  stopped.  This  may  happen  from  hanging  and  drowning; 
from  bipod  or  matter  bursting  from  the  lungs  into  the  branches  of  the  wind 
pipe;  from  inflammation  or  croup,  producing  a  false  membrane  or  thickened 
mucus  in  the  air  passages  from  foreign  bodies  sticking  in  the  same;  from  large 
pieces  of  meat  in  the  gullet  pressing  on  the  back  of  the  wind  pipe;  and  many 
similar  incidents.  Where  the  suffocation  is  complete  nothing  can  be  done; 
but  where  it  is  only  threatened  the  proper  means  of  relief  are  to  be  had 
recoarse  to,  varying,  of  course,  according  to  circumstances.     Foreigu  Liodies 


TREATMENT  OF  DISEASES. 


m. 


are  to  be  extracted,  if  possible,  from  the  windpipe,  and  vomited  from  the 
gullet,  or  pushed  down  into  the  stomach;  and  the  means  for  restoring  sus- 
pended animation  to  be  employed  in  the  case  of  hanging  and  drowning. 

SUFFOCATION  FROM  HANGING.— Immediately  remove  all 
clothing  from  the  upper  part  of  the  body,  and  follow  the  directions  under 
Artificial  Respiration  to  restore  breathing. 

SUFFOCATION  FROM  GAS  AND  OTHER  NOXIOUS 
VAPORS. — Immediately  remove  the  person  into  the  open  air,  and  throw 
cold  water  upon  the  face,  throat  and  chest,  expel  the  foul  gas  from  the  lungs, 
and  restore  respiration  by  means  prescribed  for  Artificial  Respiration.  As 
soon  as  you  discover  the  least  breathing,  hold  strong  vinegar  to  the  nostrils. 
Should  the  suffocation  be  from  breathing  carbolic  acid  gas,  chloride  of  soda 
or  a  solution  of  chloride  of  lime,  is  preferable,  sometimes  moistening  a  cloth, 
with  either  of  the  solutions,  and  holding  it  to  the  nose,  will  produce  the 
desired  effect.  Oxygen  should  be  forced  into  the  lungs  if  it  can  be  produced. 
Excite  warmth  in  the  manner  prescribed  for  "  Drowned  Persons "  on  pages 
80  and  81.  Where  suffocation  is  caused  by  fire-damp  in  mines,  wells,  etc., 
remove  the  person  at  once  and  treat  as  above. 

SUSPENDED  ANIMATION  FROM  COLD.— When  a  person  is 
apparently  frozen  to  death,  tlie  body  should  be  handled  very  carefully,  and  be 
very  careful  not  tu  bend  the  joints;  have  the  body  in  a  cold  place,  and  rub  the 
same  from  head  to  foot  with  cold  water  or  snow,  for  fifteen  or  twenty  minutes, 
until  the  surface  is  red,  then  wipe  the  body  perfectly  dry  and  rub  with  bare 
warm  hands;  it  is  better  if  several  persons  will  join  in  this  rubbing,  and  then 
wrap  the  body  in  a  woolen  sheet,  and  follow  the  directions  as  in  "Artificial 
Respiration "  to  restore  breathing.  This  treatment  must  be  continued  with 
energy  for  several  hours  if  necessary,  and  until  animation  and  respiration  are  thor- 
oughly restored.  Allow  the  patient  to  swallow  a  little  lukewarm  water  and 
wine  or  red  pepper,  or  ginger  tea. 

STRICTURE  OF  THE  RECTUM.— In  many  cases  this  is  the  result  of 
an  inflammatory  process,  simple  or  syphilitic,  from  the  cicatrization  of  deep- 
seated  and  extensive  ulceration;  in  others,  it  is  due  to  the  contraction  of  inflam- 
matory material  poured  out  external  to  the  bowel  in  the  sub-mucous  tissue;  in 
exceptional  instances  it  may  be  caused  by  contraction  of  the  parts  external  to 
the  bowel,  after  pelvic  cellulitis,  and  Curling  quotes  a  case  where  it  was  the 
direct  result  of  injury. 

The  disease,  taken  as  a  whole,  is  twice  as  common  in  women  as  in  men, 
my  note  book  revealing  the  fact  that  thirty-two  out  of  forty-eight  consecutive 
cases  were  in  this  sex.  But  syphilitic  stricture  is  more  common  in  the  female, 
and  cancerous  stricture  in  the  male. 

Constipation  is  the  one  early  symptom,  and  it  is  not  till  some  ulceration 
has  commenced,  either  at  the  stricture  or  above  it,  that  others  appear,  such  as 
diarrhoBa,  with  lumpy  stools,  containing  blood,  pus  or  mucus,  straining  at  stool, 
and  a  sensation  of  burning  afterward,  with  at  last  a  complete  stoppage, 
abdominal  distension  and  dyspeptic  symptoms. 
16 


IS       1  ■■  ■!: 


212 


DR.  CHASE'S  RECIPES. 


An  examination  with  the  finger  carefully  introduced  into  the  rectum  will, 
&&  a  rule,  at  once  reveal  the  true  nature  of  the  case,  for  about  two  inches  up 
the  rectum  the  narrowing  will  be  felt,  with  or  without  new  tissue  infiltrating 
the  part  or  ulceration.  In  exceptional  cases  the  stricture  is  beyond  the  reach 
of  the  finger;  under  these  circumstances,  how  jver,  it  may,  at  times,  be  brought 
within  reach  by  pressing  with  the  free  hand  upon  the  abdomen  above  the  pelvis. 
The  examination  of  a  rectum,  the  subject  of  disease  with  a  tube,  flexible 
or  otherwise,  requires  the  greatest  care  and  gentleness.  Fallacies  may  mis- 
lead the  surgeon  in  every  way,  the  end  of  the  instrument  striking  against  the 
sacrum,  or  being  caught  in  a  fold  of  mucous  membrane,  may  lead  him  to  sus- 
pect obstruction  where  none  exists.  But  if  some  warm  fluid,  as  linseed  tea, 
be  injected  somewhat  forcibly  through  the  tube,  a  place  is  formed  f  Imitting 
the  easy  transit  of  the  instrument.  In  stricture  pain  is  felt  when  an  instru- 
ment reaches  the  point  of  contraction,  and  a  flexible  one  is  arrested  or  passed 
on  with  more  or  less  diflSculty. 

Treatment. — It  is  so  rare  for  a  surgeon  to  be  consulted  about  a  stricture 
of  the  rectum  till  the  ulcerative  stage  has  set  in,  or  nearly  complete  obstruc- 
tion has  taken  place,  that  he  haa  few  opportunities  of  testing  the  value  of 
dilatation  of  the  stricture,  for,  although  this  practice  is  clearly  useless  if  not 
injurious  when  ulceration  exists,  it  is  probably  of  great  value  before  any 
breach  of  the  surface  has  taken  place.  In  cicatricial  or  inflammatory  stric- 
tures, indeed,  it  is  the  only  form  of  practice  upon  which  reliance  is  to  be 
placed,  but  in  the  cancerous,  whether  in  the  ulcerating  style  or  not,  it  is  not 
wise  to  make  the  attempt. 

The  dilatation  is  to  be  effected  by  mechanical  means,  and  many  instru- 
ments have  been  invented  for  the  purpose.  The  elastic  gum  bougie,  in  the 
hands  of  the  surgeon  is,  however,  the  best;  forcible  dilatation  is  inadmissible. 
They  are  made  in  many  sizes,  and  the  one  just  large  enough  to  pass  through 
the  stricture  should  be  chosen.  It  should  be  warmed  and  well  greased,  and 
guided  by  the  finger  passed  gently  through  the  stricture,  and  retained  for  ten  or 
fifteen  minutes  at  a  time.  When  it  does  not  produce  any  irritation,  aisecond 
larger,  may  be  passed  in  two  days.  But  when  irritation  has  set  in,  the  repe- 
tition of  the  operation  should  be  suspended  until  it  has  subsided.  By  these 
means  a  simple  stricture  may  be  checked  in  its  progress,  and  even  dilated,  but 
rarely  cured;  this  practice  may  prolong  life  for  years.  Mr.  Curling  has,  how- 
ever, given  a  case  in  his  book  in  which  he  believes  hei cured  an  annular  stric- 
ture in  a  lady,  age  24,  by  incisions  and  dilatation. 

This  dilatation  is,  however,  only  a  means  to  an  end,  and  that  end  is  to 
secure  a  passage  for  the  intestinal  contents.  Enemata  are  valuable  aids 
to  effect  this  purpose,  the  daily  washing  out  of  the  bowels  with  gruel  and  oil 
giving  gi'eat  relief,  or  the  daily  dose  of  mist,  olei  with  manna,  confection  of 
senna  with  sulphur,  or  any  other  gentle  laxative  that  the  patient  has  found  to 
suit.  Cod  liver  oil  in  full  doses  often  acts  as  a  laxative  as  well  as  a  tonic. 
Care  must,  however,  be  observed  in  the  introduction  of  the  tube,  for  in  a  can- 
cerous bowel  perforation  is  very  apt  to  occur,  and  even  in  a  healthy  one  the 
^ame  accident  has  taken  place. 


TREATMENT  OF  DISEASES. 


349 


How  far  It  is  safe  to  allow  a  patient  to  pass  a  bougie  for  himself  or  herself, 
Js  another  question.  I  am  disposed  to  think  it  is  an  unwise  act  to  allow  when 
the  bougie  is  solid,  for  I  am  sure  I  have  seen  great  irritation  and  harm  follow 
upon  the  practice,  and  in  several  cases  deep  seated  suppuration.  Curling  has 
given  a  case  where  the  patient  caused  his  own  death  by  perforating  the  bovi-^l, 
half  an  inch  in  extent,  above  the  stricture.  I  have,  consequently,  been  in  the 
habit  of  instructing  my  patients  to  use  candles  as  bougies,  and  have  been  well 
pleased  with  the  practice. 

There  comes  a  time,  however,  when  this  treatment  by  dilatation  ceases  to 
be  beneficial;  when  the  stricture  has  so  closed  as  to  render  it  useless;  or  ulcer- 
ated so  as  to  render  it  unwise  to  adopt  the  practice;  or  associated  with  so  much 
distress  as  to  forbid  its  use;  and  under  these  circumstances  the  practice  of 
coMomyiioi  great  value;  it  gives  comfort  to  a  degree  that  sometimes  aston- 
ishes, and  always  gi-atifles.    On  convalescence  or  recovery,  it  is  not  found  to 
be  practically  associated  with  such  inconveniences  as  surgeons  of  old  have 
practically  surrounded  it.    It  prolongs  life  and  adds  materially  to  its  comfort, 
and  little  more  than  this  can  be  said  of  most  operations.     But  it  must  not  be 
postponed  till  the  powers  of  life  have  become  so  exhausted  as  to  rende'  the 
chances  of  recovery  from  the  operation  poor;   or  till  the  large  intestine  has 
become  so  distended  as  to  have  become  damaged  or  inllitmed.     It  should  be 
undertaken  as  soon  as  it  is  clear  that  the  local  disease  haa  passed  beyond  the 
power  of  local  treatment  with  any  prospect  of  good,  and  the  general  powers 
of  the  patient  are  beginning  to  fail;  as  soon  as  the  local  distress  finds  no  relief 
from  palliative  measures,  and  a  downward  coui'se,  with  unmixed  anguish,  is  evi- 
dently approaching.   The  difficulties  of  colotoray  are  not  great,  nor  are  its  dangers 
numerous.     When  unsuccessful,  it  is  usually  made  so  from  the  delay  in  its 
performance;  from' want  of  power  In  the  patient;  or  death  has  resulted  from 
the  secondary  effects  of  the  disease  on  the  abdominal  viscera. 

When  most  successful,  it  gives  immediate  relief  to  most  of  the  symptoms, 
and  makes  life  worth  living.  When  least  so,  by  lessening  pain,  it  renders 
what  remains  of  life  endurable.  The  operation  is  now  regarded  as  established, 
and  creditable  to  surgical  art,  and  according  to  Curling;  but,  in  the  general 
■way,  it  has  been  postponed  until  too  late  a  period  to  demonstrate  its  value. 

HYDROPHOBIA.  — Treatment.  — Cut  off  the  bitten  part,  or  apply 
dry  cupping,  or  suction,  at  once.  Also  the  caustic  potash.  The  internal 
remedies  heretofore  emplovod  have  had  little  success.  Perhaps  nothing  now 
known  promises  more  than  to  keep  the  patient,  for  a  long  time,  under  the 
influence  of  chloroform  or  ether.  The  tincture  of  scullcap,  in  2  or  3  dram 
doses,  will  allay  the  nervous  agitation,  and  is  always  worth  using.  It  has  been 
proposed  to  clear  the  throat  of  the  tough  mucus  by  cauterizing  it  with  a  strong 
solution  of  nitrate  of  silver  applied  with  a  shower  syringe.  The  remedy  is 
worthy  of  a  trial. 

Some  of  the  Western  physicians  declare  the  red  chickwecd,  or  scarlet 
pimpernell,  to  be  an  absolute  reinedy  for  this  disease,  and  cite  some  quite 
remarkable  cases  of  its  success.  Four  ozs.  of  this  plant,  in  the  dried  state,  are 
directed  to  be  boiled  in  2  qts.  of  strong  beer  or  ale,  until  the  liquid  is  reduced 


■Ji 

•HI 


1  ■  J 


2-14 


DR.  CHASE'S  RECIPES. 


ono  ha]£  Tho  liquid  is  to  be  pressed  out  and  strained,  and  2  drs.  of  laudanum 
added  to  it.  TIio  dose  for  a  grown  person  is  a  wine-glassful  every  morning, 
for  3  mornings.  A  larger  dose  is  required  if  the  disease  has  begun  to  show 
itself;  and  if  the  case  be  fully  developed,  the  whole  may  be  taken  in  a  day. 
The  wound  is  to  be  bathed  with  the  same  decoction.  The  medicine,  it  is  said, 
produces  profuse  sweating.     It  is  worth  a  trial. 

Considerable  has  been  said  of  late  of  a  remedy  used  in  some  parts  of 
Europe,  and  said  to  be  eflEectual.  It  is  the  "  golden  ceuotides  "  (cctonia  aurata), 
or  common  rose  beetle,  found  in  large  quantities  on  all  rose  trees.  A  similar 
insect  is  said  to  infest  the  geranium  plant.  When  collected,  they  are  dried  and 
powdered;  and  given  in  this  form,  relieve  excitement  (so  it  is  said)  of  the  brain 
and  nerves,  and  throw  the  patient  into  a  sound  sleep. 

HEABTBURN.  —  What  is  commonly  called  heartburn  is  not  a  disease 
of  the  heart,  but  an  uneasy  sensation  of  heat  or  acrimony  about  the  pit  of  the 
stomach,  accompanied  sometimes  by  a  rising  in  the  throat  like  water. 

Causes.  —  Debility  of  the  stomach;  the  food,  instead  of  being  properly 
digested  and  turned  into  chyle,  runs  into  fermentation,  producing  acetic  acid; 
sometimes  the  gastric  juice  itself  turns  acid,  and  causes  it;  at  other  times,  it 
arises  from  bilious  humors  in  the  stomach. 

Tkeatatent. — Take  1  tea-spoonful  of  the  spirit  of  nitrous  ether,  in  a  glass 
of  water  or  a  cup  of  tea;  or  a  large  tea-spoonful  of  magnesia,  in  a  cup  of  tea, 
or  a  glass  of  mint-water. 

DISEASES  OF  THE  HEART.  — The  heart,  from  the  important 
part  which  it  plays  in  the  animal  economy,  is  subject  to  various,  serious  and 
often  fatal  diseases.  Like  the  other  viscera,  it  is  removed  from  the  eye,  so  that 
but  little  knowledge  of  its  condition  can  be  obtained  by  inspection ;  and  hence 
we  must  have  recourse  to  other  means.  The  ear  is  the  principal  means  of 
obtaining  a  knowledge  of  the  state  of  the  heart,  and  by  auscultation  and  per- 
cussion we  are  enabled  to  detect  the  existence  of  various  diseases.  The  heart 
gives  out  two  sounds,  known  as  the  first  and  second,  which  are  distinguished 
from  each  other.  The  first  sound  is  longer  than  the  second,  and  the  interval 
Ijelween  the  first  and  second  sounds  is  shorter  than  that  between  the  second 
and  first.  They  have  been  compared  to  the  two  syllables  lupp,  dupp.  Any 
manifest  alteration  in  these  sounds  is  indicative  of  the  existence  of  disease. 
They  may  be  high  or  low,  clear  or  dull,  muflied,  rough,  intermittent,  etc. 
Murmurs  or  regurgitant  sounds  may  arise  from  disease  of  the  valves.  The 
power  of  distinguishing  between  the  normal  and  abnormal  sounds  of  the  heart, 
and  of  the  causes  producing  the  latter,  can  only  be  obtained  by  lengthened 
experience.  Diseases  of  the  heart  are  usually  divided  into  two  classes:  first, 
functional  or  nervous;  and  second,  structural  or  organic.  Chief  among  the 
former  are  palpitations,  syncope  or  fainting,  and  angina  pectoris.  They  are 
chiefly  to  be  met  with  in  persons  of  a  naturally  nervous  temperament,  more 
especially  women  suffering  from  hysteria,  or  other  like  complaints,  and  may 
be  induced  by  great  mental  excitement.  In  such  cases  great  attention  should 
be  paid  to  the  general  henlth,  and.  by  means  of  tonics,  sea-bathing,  and  gentle 
open-air  exercise,  the  system  is  to  be  strengthened.    Violent  exertion  and  strong 


TREATMENT  OF  DISEASES. 


245 


mental  excitement  arc  particularly  to  be  avoided.  Among  the  principal  organic 
diseases  to  -vvhich  the  heart  is  subject  are  pericarditis,  carditis,  endocarditia, 
atrophy,  hypertrophy,  dilation  and  valvular  diseases. 

Treatment. — In  all  cases  of  heart  disease,  the  body  and  mind  should  Vaj 
cept  as  easy  and  cheerful  as  possible.  The  diet  should  be  well  regulated, — 
lourishing  but  not  stimulating.  Coffee,  tea,  liquors,  and  tobacco  must  be 
lispensed  with.  The  feet  should  be  constantly  dry  and  v;arm,  and  oecasiou- 
Jly  rubbed  with  mustard. 

For  inflammatory  diseases  of  the  heart,  the  bowels,  if  costive,  may  be 
noved  with  compound  tincture  of  ja!;ip.  To  each  dose  add  10  grs.  of  cream 
of  tartar.  Keep  up  a  perspiration  till  the  pain  is  relieved,  by  giving  a  tea- 
spoonful  of  compound  tincture  of  Virginia  snake-rcot;  also  a  warm  infusion 
of  pleurisy-root.  Mustard-plasters  over  the  chest  and  spinal  column  are  also 
to  be  employed.  If  the  patient  is  troubled  with  sleeplessness,  give  8  to  10  grs. 
of  compound  powder  of  ipecac  and  opium. 

For  palpitation,  the  tincture  of  digitalis,  10  or  15  drops  3  or  4  times  a  day, 
has  been  found  useful.  When  the  nervous  system  is  affected,  give  small  quan- 
tities of  wine  or  spirits,  or  a  few  drops  of  laudanum  or  ether. 

For  neuralgia,  or  breast-pang,  give  a  tea-spoonful  of  a  mixture  of  equal 
parts  of  laudanum,  ether,  and  oil  of  castor.  The  powder  of  Indian  hemp-root 
may  also  be  taken  in  doses  of  a  small  tea-spoonful  2  or  3  times  a  day.  If  the 
stomach  is  acid,  a  tea-spoonful  of  soda  iu  half  a  tumbler  of  water  will  cor- 
rect it. 

1.  INFLAMMATION  OP  THE  LIVER.— Treatment.— When 
the  bowels  are  confined,  usually  termed  a  costive  state  of  the  bowels,  1  pt. 
of  warm  water,  1  table-spoonful  of  salt,  and  1  tea-spoonful  of  hog's  lard,  as  a 
clyster,  will  give  relief;  or  take  one  or  two  of  the  following  liver  pills  at  bed- 
time: 

Dr.  Chase's  Cathartic  and  Liver  Pill.— Take  podophyllin,  60  g~s.; 
leptandrin,  sanguinarin,  ipecac,  an-^  pure  cayenne,  each  30  grs.;  make  into  60 
pills,  with  a  little  soft  extract  of  muudrake  or  dandelion.  '  is  is  the  best  pill 
I  have  ever  used,  as  a  cathartic  and  liver  pill,  and  to  act  o  r^.retions  gen- 

erally.   As  a  purgative  the  dose  is  from  2  lo  4  pills,  fi     .»  f  person; 

and  as  an  alterative  and  substitute  for  blue  mass,  and  to  act  on  iiie  liver,  1 
pill  once  a  day,  or  every  other  day. 

Remarks. — Should  you  not  wish  to  go  to  the  trouble  of  making  this  pill, 
inquire  at  the  drug  store  for  It,  or  send  25  cents  to  the  Chase  Medicine  Com- 
pany, Detroit,  Mich.,  for  it. 

When,  from  any  cause,  the  languor,  sleepiness,  furred  tongue,  etc.,  give 
notice  of  an  impending  bilious  attack,  4  or  5  of  vhe  liver  pills  should  be 
taken  at  night,  and  followed  in  the  morning  by  a  dose  of  infusion  of  senna 
and  salts,  or  a  dose  of  castor  oil.  Extract  of  dandelion  made  into  pills  with  1 
gr.  of  leptandrin  to  each  pill,  1  taken  every  night,  is  an  excellent  remedy. 
From  a  long  practical  experience  I  have  found  that  the  dandelion  is  a  most 
valuable  medicine  fov  this  complaint,  and  there  are  herbs  to  cure  all  diseases 
provided  by  our  Heavenly  Father,  if  we  would  but  seek  them  out  and  test 


;,  I 
ll 


»!•> 


ii: 


^^ 


f\m 


246 


DR.  CHASE'S  RECIPES, 


their  virtues.  But  experiments  on  this  subject  have  heen  top  much  neglected 
to  afford  us  all  the  information  we  need.  I  have  found  the  use  of  the  dande- 
lion in  the  treatment  of  this  disease  to  be  a  most  valuable  remedy.  Indeed  I 
may  here  observe  that  in  the  treatment  of  liver  complaint  the  same  precaution- 
ary remarks  as  those  on  indigestion,  will  also  apply  to  this  disease — that  sick 
headache,  foul  tongue,  or  heaviness  In  the  region  of  the  stomach,  will  indicate 
the  necessity  of  giving  a  mild  emetic  of  ipecacuanha;  and  should  there  be 
great  heat,  inflammation,  or  feverishness,  the  use  of  warm  lemonade  or  a  dose 
of  salts  mixed  in  warm  water,  and  bathing  the  feet  in  warm  water,  so  as  to 
produce  perspiration  or  determination  to  the  surface  will  afford  relief.  Should 
the  bowels  be  costive,  regulate  them  with  the  following  valuable  pills:  Take 
extract  of  butternut,  30  grs. ;  powdered  jalap,  20  grs. ;  soap,  10  grs.  Mix. 
Make  15  pills.  Three  or  4  is  a  dose.  The  extract  of  butternut  has  been  found 
one  of  the  best  cathartics  in  fevers,  and  as  a  general  purgative  medicine. 

Dr.  Wilson,  in  the  Medico-Chirurgical  Review,  says:  "The  more  the  dan- 
delion is  employed  the  more  certain  proofs  it  will  afford  of  its  great  vlrtuei.^" 
— a  fact  to  which  ray  experience  enables  me  to  testify.  In  my  own  practice, 
more  than  a  hundred  cases  have  been  cured  either  by  tlie  simple  extract  of  the 
herb  and  root,  or  by  taking  a  tea-cupful  of  a  Pt.  ong  decoction  of  dandelion 
twice  a  day.  In  almost  every  instance  I  have  succeeded  in  relieving  and  restor- 
ing those  who  have  used  this  most  valuable  plauc  of  the  fields. 

2.  The  dandelion  is  diuretic  and  aperient,  and  has  a  direct  action  upon 
the  liver  and  kidneys  when  languid;  and  is  likewise  applicable  to  all  derange- 
ments of  the  digestive  organs  generally.  In  chronic  inflammation  of  the  liver 
and  spleen,  in  cases  of  deficient  biliary  secretions  and  in  dropsical  affec- 
tions of  the  abdominal  viscera  or  belly,  it  will  be  found  very  beneficial. 
The  inspissated  (thick)  extract  is  the  most  efiicacious  and  active  form  of  using 
this  plant,  and  may  be  purchased  at  any  drug  store;  the  doses  of  these  are 
from  10  grs.  to  ]^  dr.  I  have,  however,  generally  used  it  in  a  decoction  as 
before  mentioned. 

3.  The  constant  application  of  hot  poultices  relieves  the  pain  and  hastens 
cure.    This  is  good  for  inflammation  of  any  of  the  internal  organs. 

For  disordered  liver,  good  strong  thoroughwort  (boneset)  tea  is  a  mother's 
cure.  For  thorough  case  of  biliousness  there  is  nothing  better  than  Dr.  Chase's 
Cholagogue;  it  combines  the  antibilious  ingredients  that  act  directly  upon  the 
liver  in  a  mild  and  pleasant  form,  and  is  very  effective  in  all  malarial  diseases. 

1.  BRAIN — Inflammation  or  Concussion  of. — The  name  given 
to  the  injury  supposed  to  be  received  by  the  brain  from  great  violence  inflicted 
on  the  head,  when  there  is  ^o  organic  injury  discovered,  neither  fissure,  frac- 
ture, nor  extravasation,  either  in  the  living  or  dead  body.  The  same  symptoms 
occur  when  the  head  has  not  received  any  external  injury,  and  when  the  shock 
has  appeared  to  have  been  sustained  by  the  whole  frame.  A  person  may  fall 
from  a  height,  light  on  his  feet,  and  yet  be  affected  with  all  the  symptoms  of 
concussion  of  the  brain.,  These  vary  in  degree  from  the  sliEflitstunninja;  vhicK 
ioUowB  almost  every  violence  done  to  the  head,  to  the  loss  of  all  sense  **d 


IREATMEyT  QF  DISEASES. 


Ul 


motion  which  is  soon  followed  by  death.  Dr.  Abernethy  thinks  that  the 
symptoms  of  concussion  may  properly  be  divided  in  three  stages;  the  first 
is  that  state  of  insensibility  and  deiaugemeut  of  the  bodily  powers  which  im- 
mediately succeeds  the  accident.  The  breathing  is  difficult,  but  in  gencrtd 
without  stertor  or  snoring;  the  pulse  intermits,  and  the  extremities  are  cold. 
This  goes  off  gradually,  and  is  succeeded  by  the  second  stage;  in  this,  the 
pulse  and  breathing  are  better,  and  though  not  regular,  are  sufficient  to  main- 
tain life,  and  to  diffuse  warmth  over  the  extreme  parts  of  the  body.  The 
patient  is  inattentive  to  slight  external  impressions,  though  he  feels  when  the 
skin  is  pinched.  As  the  effects  of  concussion  diminish,  he  replies  to  questions 
put  to  liim  in  a  loud  tone  of  voice,  particularly  if  they  refer  to  his  own  suffer- 
ing; otherwise  he  answers  incoherently,  and  as  if  his  attention  was  occupied  by 
something  else.  While  the  stupor  remains  there  appears  little  inflammation  of 
the  brain,  but  as  the  stupor  abates,  the  inflammation  increases;  and  this  consti- 
tutes the  third  stage.  Much  caution  and  prudence  are  required  in  the  treat- 
ment of  the  first  stage.  A  person  is  knocked  down  and  becomes  insensible; 
many  have  seen  or  heard  of  bleeding  being  employed  when  a  person  has  fallen 
down  suddenly,  and  the  bystanders  impatiently  require  that  this  shall  be  the 
first  article  of  the  treatment.  But  the  breathing  is  slow,  the  pulse  intermitting 
and  the  extremities  cold ;  and  to  draw  blood  in  such  circumstances  as  these 
would  be  taking  the  effectual  method  completely  to  extinguish  life.  Again, 
suppose  people  were  to  reason  from  the  resemblance  of  the  state  in  which  the 
patient  is  in,  to  that  of  a  person  in  a  faint,  and  should  as  in  that  case  give 
stimulant  liquors  by  the  mouth,  or  apply  pungent  substances  to  the  nose,  there 
is  danger  here,  that  by  such  appliances,  the  subsequent  inflammation  may  be 
increased.  The  utmost  that  should  be  tried  is  the  endeavoring  to  restore  the 
heat  of  the  extremities  by  friction  with  warm  cloths  or  -vith  stimulating  embro- 
cations; we  must  wait  a  little  till  we  see  whether  the  patient  recovers  from  the 
first  stunning  effect  of  the  blow,  and  then  be  regulated  in  our  future  treatment 
by  the  symptoms  that  occur.  Those  that  we  are  principally  to  look  for  are 
those  of  an  inflammatory  tendency;  and  to  prevent  the  evils  arising  in  the 
after  stages  of  concussion,  we  are  to  employ  bleeding  and  purging,  to  keep  the 
patient  in  a  dark  room,  to;  enjoin  perfect  quiet,  and  to  put  in  force  the  anti- 
phlogistic (inflaming)  regimen. 

2.  Brain — ^Inflammation  of.— Inflammation  of  the  brain  and  its  mem- 
branes is  characterized  by  very  violent  feverish  symptoms,  great  flushing  of 
(he  face,  redness  of  the  eyes,  intolerance  of  light  and  furious  delirium;  the 
jkin  is  hot  and  dry,  the  pulse  hard  and  frequent,  the  bowels  are  costive,  and 
there  is  a  great  feeling  of  tightness  across  the  forehead. 

Causes. — These  symptoms  are  occasioned  by  passions  of  the  mind,  by  drink- 
ing spirituous  liquors;  and  in  warm  climates  by  exposure  to  the  sun  forming 
what  is  called  sun-stroke. 

Treatment. — Quiet  both  of  mind  and  body  with  cooling  aperient  medi- 
cines, abstinence  from  all  rich  and  stimulating  food  and  drink  is  theproprf 
treatment;  in  those  of  spare,  weakly  habit,  it  is  sometimes  owing  to  want  of 
vital  enerey,  and  in  this  case  the  diet  should  be  rich  and  stimulating;  and  the 


m 


a;j.'i:,rwfjsfei 


'mm 


848 


DE.  CHASE'S.  RECIPEa. 


aperients,  If  required,  muBt  be  of  a  cordial  nature;  but  all  this  skould  be  left 
to  the  medical  pructltiouer;  the  disease  too  nearly  affects  the  Issues  of  life  and 
death  to  be  tampered  with,  and  a  doctor  must  be  called. 

1.  THROAT,  INFLAMMATION  OP.— Quinsy  and  sore  throat 
ar".  names  of  an  acute  disease,  of  wliicli  the  seat  is  in  the  mucous  memi- 
brane  of  the  upper  part  of  the  tlirout,  and  all  the  surrounding  parts  of 
the  muscles  which  move  the  jtiws.  The  tonsils  or  almonds  of  the  ears, 
are  especially  affected,  and  tlie  intlnmmatiou  extends  to  the  pendulous  velum 
of  the  palate  and  to  tlie  uvula.  Commonly,  sliiverings  and  othc*  symptoms  of 
approaching  fever  precede  tlie  affection  of  the  throat,  which  is  attended  with 
pain  and  difficulty  of  swallowing,  the  pain  sometimes  shooting  to  the  ear; 
there  is  also  troublesome  clamminess  of  the  mouth  and  throat;  a  frequent  but 
difficult  discharge  of  mucus;  and  at  an  early  period  of  the  disease  the  fever  is 
fully  formed.  The  inflammation  and  swelling  are  commonly  most  consider- 
able at  first  in  one  tonsil;  and  afterwards,  abating  in  that,  they  increase  in  the 
other.  The  disease  is  not  contagious.  When  the  disease  is  actively  treated  at 
an  early  period,  it  abates"  gradually,  or  is  said  to  end  in  resolution;  but  very 
often  it  goes  on  to  suppuration,  and  the  pus  which  is  evacuated  is  of  tlie  most 
fetid  and  nauseous  kind.  Very  soon  after  the  abscess  brealis,  great  relief  is 
obtained,  and  the  pain  and  difficulty  of  swallowing  cease. 

Causes. — The  most  frequent  cause  is  cold,  externally  applied,  particularly 
about  the  neck.  It  is  chiefly  the  young  and  sanguine  who  are  affected;  and 
when  a  person  has  had  sore  throat  once  or  more,  he  is  very  liable  to  frequent 
repetitions  of  it,  so  that  tlie  slightest  exposure  to  cold,  or  getting  wet  feet,  will 
bring  on  an  attack  of  the  disease.  It  occurs  especially  in  spring  and  autumn, 
when  vicissitudes  of  heat  and  cold  are  frequent. 

Remarks.  —  Tlie  principal  point  in  the  diagnosis  of  this  disease  is  to  dis- 
tinguish it  from  the  sore  throat  which  attends  scarlet  fever;  in  some  varieties 
of  which  the  rash  is  inconsiderable,  although  the  disease  of  tlie  throat  goes 
rapidly  on  to  gangrene,  accompanied  with  a  destructive  fever  of  the  typhoid 
kind.  The  distinction  between  the  two  kinds  of  sore  throat  is  of  great  import- 
ance, as  it  most  materially  influences  our  practice.  It  is,  in  general,  easily 
made  by  proper  attention.  The  smart  fever,  the  difficulty  of  swallowing,  and 
the  bright  florid  redness  of  tlie  parts,  mark  out  the  inflammatory  sore  throat 
with  sufficient  distinctness;  auu  v.'e  are  in  many  cases  assisted  by  observing  the 
person  affected  to  be  often  subject  to  the  disease,  which  occurs  soon  after  the 
application  of  cold.  The  dangerous  and  malignant  sore  throat  is  known  by 
the  dark  and  livid  color  about  the  fauces,  by  the  appearance  of  specks  on  the 
part,  which  rapidly  spread  and  form  slouglis;  and  by  the  circumstance  of 
scarlet  fever  being  the  prevailing  epidemic.  The  treatment  proper  in  inflam- 
matory sore  throat  would  be  destructive  liere.  And  it  is  probably  the  knowl- 
edge that  some  sore  throats  are  so  dangerous,  that  makes  many  people  much 
alarmed  when  a  quinsy  seizes  themselves  or  any  of  their  family. 

Treatment. — When  sore  throat  is  threatened,  it  may  in  many  cases  be 
prevented  from  coming  forward,  by  using  a  stroner  astringent  gargle.    Of  these, 


TREATMENT  OF  DISEASES. 


948 


there  Is  a  great  variety.    As  useful  a  one  as  can  be  made  is  that  with  diluted 
vinegar,  a  little  sweetened  with  honey  or  sugar.    The  Infusion  of  red  rose 
leaves,  acidulated  with  a  few  drops  of  sulphuric  acid,  forms  a  very  elegant 
gargle.    The  same  purpode  may  be  served  by  gargling  with  strong  spirits,  or 
with  the  decoction  of  oak-barls  or  diluted  spirit  of  hartshorn  not  so  strong  as 
to  hurt  the  mouth.    A  blister  behind  the  ear,  extending  from  under  the  lower 
jaw  ♦. )  the  wind-pipe,  will  almost  certainly  prevent  the  internal  disorder  of  the 
throat;  but  it  must  be  put  on  at  the  early  part  of  the  disease,  or  it  will  do  no 
good.    If  this  is  not  done.  Dr.  Chase's  Liniment  should  be  rubbed  on  the  under 
jaw,  below  the  chin.    An  emetic  may  be  given  at  the  commenc  ^lent  of  the 
disease,  but  a  saline  purgative  is  better.    Gargles  must  be  used  with  incessant 
diligence  as  long  as  the  disease  continues.   Jellies  of  preserved  fruits,  vegetable 
acids,  or  good  sharp  small  beer,  may  assist  the  gargles  in  keeping  the  mouth 
clean  and  allaying  the  thirst;  but  tlie  difficulty  of  swallowing  is  so  great  that 
the  patient  is  very  apt  to  save  himself  the  pain,  and  let  the  throat  get  dry. 
However,  a  resolute  draught  occasionally  to  quench  the  thirst,  gives  little  more 
pain  than  swallowing  the  spittle.    A  little  bit  of  sal  ammoniac,  or  sal  prunella, 
allowed  slowly  to  dissolve  in  the  mouth,  is  useful.    If  there  is  much  swelling, 
and  pain  in  swallowing,  4  or  5  leeches  may  be  applied  outside  the  throat,  and 
afterwards  large  bran  poultices  should  be  assiduously  kept  on.    At  the  same 
time  marked  relief  will  be  got  by  inhaling  the  steam  of  hot  water,  impregnated 
with  vinegar  or  any  aromatic;  and  if  there  is  a  tendency  to  suppuration,  this 
is  a  good  way  of  ripening  the  abscess,  which  often  forms  in  the  tonsils.    As 
the  sore  throat  and  fever  are  sometimes  relieved  by  perspiration,  the  patient 
sliould  keep  his  bed  for  a  few  days.     Sometimes  the  swelling  is  so  great  that 
nothing  can  be  swallowed,  and  the  breathing  is  impeded.    The  tonsils  have  been 
scarified,  or  the  abscess  has  been  opened,  and  the  operation  of  opening  the 
wind-pipe  may  be  sometimes  required.    Happily  those  very  violent  cases  are 
of  rare  occurrence. 

2.  The  yolk  of  a  raw  egg  is  excellent  for  sore  throat  of  public  speakers. 

3.  Gargle  frequently  with  hot  water  and  vinegar  in  which  black  pepper 
has  been  boiled. 

Reinarks. — I  would  add:  apply  to  the  throat  flannel  cloths  wrung  out  of 
hot  water  and  vinegar,  covering  them  with  dry  ones.  (See  receipts  for  sore 
tliroat  elsewhere.) 

1.  INFLAMMATION  OP  THE  LUNGS.— This  disease  requires 
prompt  treatment,  and  of  course,  if  possible,  a  physician  should  be  called  at  the 
earliest  moment.  When  one  is  not  to  be  had  conveniently,  let  no  time  be  lost, 
but  pursue  the  course  here  marked  out,  which  in  a  great  many  cases  will  be 
the  means  of  curing  the  disease,  or  checking  it  while  medical  aid  is  being  pro- 
cured. 

Treatment. — Open  the  bowels  by  means  of  an  injection,  and  also  giving 
some  mild  purgative,  such  as  castor  oil,  Epsom  or  Rochelle  salts,  or  rhubarb. 
Apply  leeches,  10  to  20  to  the  side  affected,  if  they  can  be  procured;  if  not, 
scarify  (to  scratch  or  cut  the  skin  off)  and  apply  the  cups,  (cupping  is  the  operation 


T.'ii-i( 


fi 


260 


DR    CUASE'S  RECIPES. 


of  drawing  bloocl  after  the  skin  has  been  scratched  off)af  ter  which  a  warm  poult  ho 
of  brnn,  Indian  meal,  or  linseed  meal  or  slippery  elm,  etc.,  to  be  sprinkled  over 
with  a  little  laudanum  or  paregoric;  to  be  applied  frequently.  Small  doses  oi!  ipe- 
cac, either  in  powder  or  the  syrup,  should  be  given  every  8  hours,  just  so  a<t  to  pro- 
duce slight  nausea  but  not  vomiting.  When  this  has  been  continued  foi  about  Vi 
hours,  then  use  the  following  mixture:  Water,  8  ozs.  (1  gill);  synipof  ipecac, 
1  table-spoonful,  or  5  grs.  of  the  powder;  chlorate  of  potash,  1  dr.,  or  about 
1  tea-spoonful;  spirits  of  nitre,  2  table  spoonfuls.  Dose — A  tea-spoonful  every 
3  hours;  if  much  sickness  of  the  stomach  is  produced,  not  so  often  Let  tho 
patient  have  plenty  of  cooling  drinks,  such  as  flaxseed  tea,  gum  arable,  or 
slippery  elm  water,  toast  water,  etc.  The  bowels  to  be  moved  occasionally  \)j 
a  dose  of  castor  oil. 

Dr.  Scudder's  treatment  of  this  disease  is  so  short,  plain  and  effective,!  will 
give  it  in  his  own  words.     He  snys: 

"Have  the  person  bathed  with  nn  alkaline  wash,  to  prevent  undue  heat  of 
the  skin,  and  apply  a  poultice  of  bran,  or  corn  meal  to  the  chest,  changing  it 
twice  a  day,  keeping  the  patient  well  covered.  Give  internally,  tinct.  of  ver- 
atrum,  1  dr.;  tinct.  of  aconite,  20  drops;  water,  4  ozs.;  a  tea-spoonful  every 
hour  until  tho  fever  is  mibdued,  and  then  in  smaller  doses.  On  the  third,  or 
fourth  day,  add  a  solution  of  acetate  of  potnsh  as  follows:  Acetate  of  potash, 
1  oz. ;  water,  8  ozs. ;  simple  syrup,  2  ozs. ;  mix.  This  will  be  found  an  excel- 
lent diuretic  in  fevers  and  inflammations,  lieadaches,  etc.,  as  it  helps  to  carry 
off  the  urea,  or  solid  matter  that  should  be  curried  off  by  the  urine.  Dose — 
tea-spoonful  every  1,  2  or  3  hours  as  required. 

"  The  patient's  liowels  should  be  kept  regular,  but  active  physic  should  be 
avoided.  If  the  cough  is  verr/  severe,  give  a  sufficient  dose  of  opium  to  givo 
the  necessary  sleep.  Let  the  patient's  food  be  light  and  nutritious.  Keep  tlie 
room  well  ventilated,  and  everything  scrupulously  clean." 

Thus  you  have  it  in  a  "nut  shell,"  The  variations  which  I  make  are  as 
follows: 

In  cases  whore  a  good  nurse,  or  plenty  of  help  is  not  to  bo  had  to  look 
after  the  comfort  of  the  patient,  instead  of  the  "  bran,  or  cornmeal  poultice  to 
the  chest,"  I  use  a  bag  of  hot  dry  bran,  changing  it  sufl^ciently  often  to  keep  it 
hot,  and  occasionally  use  a  mustard  poultice,  having  a  thin  piece  of  cloth  between 
the  poultice  and  the  body,  as  this  means  appears,  at  least,  to  have  as  good  an 
efl'ect,  and  avoids  tiic  wt'tting  of  the  bed  clothing  and  the  chilly  dampness 
which  will  arise  unless,  as  above  stated,  you  have  plenty  of  ficlp  and  use  great 
care  to  keep  the  pati.'nt  dry  and  comfortahle . 

Also,  if  the  case  is  taken  in  hand  at  once,  in  the  commencement  of  the 
disease,  1  take  the  sweating  process  at  first,  as  you  will  see  below,  but  if  the 
disease  gets  .  ome  days  the  start,  then  the  "alkaline  wash,"  or  spirit  sponging, 
not  only  "  twice  a  day,"  but  as  often  as  it  will  add  to  the  comfort  of  the  patient. 
The  temperature  of  the  "wash"  must  also  be  governed  by  the  patient's  feel- 
ings—  if  he  wants  it  cool,  have  it  so,  if  warm,  make  it  to  his  liking.  The 
tinctures  of  veratrum  viride,  and  aconite,  in  all  inflammatory  diseases  and  in 
fevers,  I  consider  almost  an  absolute  necessity. 

2.  Sweating  Process. —  Pleurisy  has  been  cured  with  but  very  little 
other  treatment  than  the  hag  of  hot  dry  bran,  being  kept  upon  the  side  for  the 
greater  porti'^n  of  the  day,  after  the  case  became  severe.    As  often  as  ona 


TREATMENT  OF  DISEASES. 


SO 


became  at  all  cool,  another  was  ready  to  bo  applied,  as  hot  as  it  could  bo  borne, 
by  which  means  a  little  perspiration  was  kept  up,  until  the  severity  of  the 
pain  gave  way,  and  the  cure  was  complete  —  in  fact,  inflammation  nor  fever 
can  long  exist  in  the  system  after  a  gentle  perspiration  is  fully  established,  and 
permanently  maintained. 

Remarks. — There  is  no  alkaline  wash  equal  to  that  made  by  leaching  ashes- 
in  the  regular  way,  as  for  making  soap,  then  put  sufQcient  of  this  lye  to  the  water 
to  give  it  quite  a  perceptible  slippery  feeling  to  the  hand.  Dr.  Bench  recommends 
it  very  highly  in  all  fevers  and  inflammations,  when  tliorc  is  aay  considerable 
fever,  to  be  used  as  often  as  the  heal  or  dry  harshness  of  the  skin  calls  for  it. 

3.  Sal-soda  makes  a  passable  substitute,  using  of  it  until  the  same  slip- 
pery feeling  is  obtained.  The  putting  of  sufflcient  ashes  into  a  pail  of  water  und 
stirring  until  a  good  strength  is  obtained,  then  straining  off,  also  answers  very 
well. 

4.  Congestion  of  Lungs. — Bandage  limbs  tightly  at  arm-pit  and 
groin.     Keep  tlie  blood  in  tlie  extremities. 

5.  Apf  ly  hot  fomentations  or  poultices  to  chest;  renew  frequently  and 
keep  covered  with  dry  compress. 

1.  ACID  IN  STOMACH.— Also  Inflammation  ftrom  Gas.— 
Chloroform,  10  to  20  drops  in  a  little  s\^eetencd  water,  ten  or  fifteen  niinute? 
after  meals. 

Remarks.— 1  know  from  experience  that  this  is  an  excellent  remedy. 

2.  For  pains  in  the  stomach,  or  old  stomach  troubles:  for  an  adult,  1  tea* 
spoonful  of  fl.  ex.  of  Eucalyptus  in  milk,  before  meals,  will  produce  instant 
relief  in  most  cases 

3.  Lying  with  the  head  lower  than  the  rest  of  the  body  during  sleep  at 
night  cures  headache  caused  from  a  deranged  stomach. 

INFLAMMATION  OF  THE  STOMACH.— This  is  a  very  much 
more  common  disease  than  the  preceding.  Though  it  does  not  put  li  f  e  in  immedi- 
ate danger,  it  perverts  the  feelings  of  the  stomach  and  causes  many  of  the  symp- 
toms of  indigestion  Dyspepsia,  however,  is  a  different  complaint,  and  not 
necessarily  connected  with  inflammation. 

Treatment. — If  there  be  much  tenderness,  we  may  apply  leeches  over 
tlie  stomach.  "With  less  tenderness,  counter-irritation  will  answer, — as  blist- 
ers, croton  oil,  mu.stard  poultices,  the  compound  tar  plaster,  or  dry  cups. 

The  skin  of  the  whole  surface  should  receive  special  attention.  Tho 
warm  or  the  cold  bath  should  be  used  often,  according  to  the  strength  of  tho 
patient.  When  the  reaction  is  good,  a  cold  compress  bound  upon  the  stomach 
every  night  will  do  much  to  bring  relief. 

The  diet  cannot  be  too  carefully  managed.  While  there  is  considerabl© 
tenderness,  the  nourishment  must  be  of  the  most  simple  and  un-irritating  kind, 
— consisting  of  little  more  than  the  most  bland  nutritive  drinks;  and  even 
these  should  be  taken  in  small  quantities  at  a  time.  Gum  arabic  water,  rice 
water,  barley  water,   arrowroot  gruel,  tea,  and  toast  without  butter  will  bo 


:\f 


252 


DB.  CHASE'S  EEC JPES. 


amply  sufiicient  to  keep  soul  and  body  together,  and  will,  in  two  or  three 
weeks,  generally  starve  the  enemy  out  of  his  quarters.  After  this  a  more 
nourishing  diet  may  gradually  be  resumed. 

INFLAMMATION  OP  THE  BOWELS  OB  BELLY  ACHE.— 

Like  other  chronic  inflammations,  this  may  follow  the  acute  fc-m,  but  U  also 
results  from  various  other  causes,  as  unripe  fruit,  taking  cold,  drastic  physic, 
and  improper  treatment  of  other  diseases. 

Symptoma.—'Redi  end  and  borders  of  the  tongue,-  dull  pain  in  belly, 
increased  by  pressure  and  rough  motion,  -^bdomen  either  swelled  or  flat,  skin 
dry  and  husky,  feet  and  hands  cold,  small  irequer'  pulse,  thirst,  loss  of  flesh, 
low  spirits,  urine  scanty  and  high-colored,  and  dirty,  slimy  discharges  from 
the  bowels,  from  one  to  four  times  a  day. 

Tbbatment.— To  begin  with  blisters  of  croton  oil  or  mustard  poultices 
if  the  tenderness  is  not  gi'eat,  or  leeches  if  it  is. 

If  the  bowels  are  hot  and  feverish,  bind  a  cold  compress  upon  the  belly 
over  night, — covering  It  well  with  flannel.  The  warm  bath  should  be  used 
twice  a  week. 

The  diet  must  be  of  *he  most  simple,  un-irritating  kind, — beginning  with 
a  solution  of  gum  ara'jic,  rice  water,  barley  water,  arrowroot  or  sago  gruel, 
and  gradually  rising  as  the  symptoms  improve,  to  beef  tea,  mutton  and  chicken 
broth,  tender  beef  steak,  etc. 

When  the  strength  will  permit  gentle  exercise  must  be  taken  in  the  open 
air,  but  not  on  horseback  or  in  hard,  jolting  carriages. 

As  soon  as  the  inflammation  is  subdued  some  mild  laxative  may  be  given 
in  connection  with  an  infusion  of  wild  cherry  bark,  geranium,  and  Solomon's 
seal,  equal  parts. 

1.  INFLAMMATION  OF  THE  KIDNEYS.  —  Tkeatment. — 
Av  lid  everything  of  a  heating  or  stimulating  nature,  and  let  the  diet  consist 
chiei?v  cf  light,  thin  broth,  mild  vegetables,  etc. ;  drink  plentifully  of  balm  tea, 
sweeter>ed  with  honey,  decoction  of  marshmallow  roots,  with  barley  licorice, 
etc.  >  othing  so  safely  and  certainly  abates  the  inflammation  as  copious  dilu- 
tion. Should  there  be  much  pain  in  the  back,  heat  should  be  applied  to  the 
part;  and  this  is  done  by  means  of  cloths  dipped  in  hot  water,  re-warmed  as 
they  grow  cool.  Another  good  plan  is  to  fill  bladders  with  a  decoction  of 
madders  u.nd  camomile  flowers,  to  which  is  added  a  little  saffron,  and  mixed 
with  about  a  third  part  of  new  milk.  Should  there  be  shivering  and  signs  of 
fever  with  cor  iiderable  tenderness  over  tht  kidneys,  and  no  medical  advice  at 
hand  a  few  leeches  may  be  applied  i..f ter  some  time  the  bowels  should  be  freely 
opened,  and  the  best  raeans.of  effecting  this  is  with  3  grs.  of  calomel,  and  2  hours 
afterward  J^  an  oz  of  castor  oil;  subsequently  the  follow'ng  may  be  given;  car- 
juateof  soda,  2drs. ;  spirit  c.  nitric  ether,  tincture  of  henbane,  of  each  2  drs.; 
ayi  ip  of  tolu,  mixture  of  acacia,  of  each  1  oz.;  camphor  mixture  4  to,  8  ozs. ; 
mix,  and  take  half  a  wine-glassful  every  4  hours.  A  very  good  remedy  is 
the  following:  Take  of  tincture  of  opium,  liquor  of  ammonia,  spirit  of  tur- 
pentine, uud  soap  liniment,  of  each  equal   portions;  mix  and  rub  well  into 


TREATMENT  OF  DISEASES. 


the  parts  effected.  In  conjunctioa  with  this  external  application,  take  of 
infusi'^n  of  buchu,  11  drs. ;  powdered  tragacanth,  5  grs.;  tincture  of  buchu, 
1  dr. ;  mix  for  a  draught,  aud  take  every  morning.  If  there  be  much  nausea, 
a  clyster  should  be  administered,  consisting  of  a  dram  of  laudanum,  with  J^ 
a  tea-cupful  of  thin  starch;  this  to  be  injected  every  2  or  3  hours,  or  at  longer 
intervals,  according  to  the  effect  produced.  Employ  the  warm  bath,  and 
afterwards  warmfomentaMons  to  the  stomach  and  loins;  drink  freely  of  lin- 
seed tea.  Take  also  of  sulphate  of  magnesia  1  oz, ;  solution  of  carbonate  of 
magnesia,  1  oz. ;  tincture  of  henbane  and  tincture  of  ginger,  of  each  2  drs. ; 
sulphuric  ether,  J^  a  dr. ;  water,  4  ozs. ;  mix  and  give  3  table-spoonfuls  every 
6  hours.  Those  who  have  once  suffered  from  inflammation  of  the  kidneys 
are  very  liable  to  it  again ;  to  prevent  a  recurrence  of  the  attack,  they  should 
abstain  from  wine  and  stimulants;  use  moderate  exercise;  avoid  exposure  to 
wet  and  cold;  eat  of  food  light  and  easy  of  digestion;  not  lie  too  much  on  Lhe 
back,  and  on  a  mattress  in  preference  to  a  bed 

2.  Aconite  in  minute  doses  is  good  for  kidney  complaint,  peritonitis, 
puerperal  fever,  etc. 

3.  Constant  application  of  poultices,  as  recommended  in  "2"  for  the 
liver,  promotes  cure  and  relieves  pain. 

1.  INFLAMMATION  OP  THE  BLADDER— Acute.  — This 

disease  affects  the  lining  membrane  of  the  bladder, — sometimes  its  muscular  sub- 
starice.  Tt  may  attack  the  upper  portion,  the  middle,  or  the  neck  of  this  organ. 
It  rurs  a  rapid  course. 

Treatment.- If  the  urine  be  retained,  it  is  of  the  utmost  importance 
that  it  be  early  drawn  off  with  the  catheter,  lest  a  distention  of  the  bladder 
bring  on  mortification.  Great  care  is  required  not  to  produce  irritation  by 
any  roughness  in  introducing  the  instrument. 

Leeches  should  be  applied  upon  the  lower  part  of  the  bowels,  the  perinseum 
and  around  the  anus.  When  these  are  removed,  warm  poultices  should  be 
applied.  Cold  compresses  will  often  do  as  well.  The  bowels  must  be  opened 
with  Epsom  salts.  Injections  of  warm  water  with  a  few  drops  of  tincture  of 
arnica  leav '  will  act  finely  as  a  local  bath, — the  water  being  retained  as  long 
as  possible. 

The  tincture  c  '^trum  viride  will  be  required  in  5  to  10-drop  doses,  or 
the  compound  tincture  of  Virginia  snake  root  to  induce  perspiration.  Dover's 
powders  may  sometimes  be  used  for  the  same  purpose. 

Drinks  must  bij  taken  very  sparingly.  A  small  amount  of  cold  inrusion 
of  slippery  elm  bark  or  marshmallow  and  peach  leaves.  This  mucilaginous 
drink  must  be  the  beginning  and  the  end  of  the  Met  during  the  active  stage  of 
the  disease. 

2.  I' ^laamation  of  the  Bladder — Chronic.— This  is  much 
more '' ""mmon  than  the  active  form  of  the  disease.  It  of  ten  arises  from  the 
sai.  .      ases  which  produce  acuto  inflammation  of  the  bladder. 


i:. 


!!  ,  m 


-rl 


I 


So4 


DR.  CBASir a  RECIPES. 


It  often  passeisninder  the  title  of  "catarrh  of  the  bladder."  It  la  a  chronic 
intiammation  of  tlie  mucous  lining  of  the  bladder,  and  is  a  t  try  common  and 
troublesome  affection  among  old  people. 

Tkeatmb:^t. — To  reduce  the  inflammation  apply  leeches,  mustard,  croton 
oil,  or  a  cold  compress  every  night. 

As  a  diuretic  give  an  infusion  of  buchu,  uva  ursi,  trailing  arbutus,  queen 
of  the  meadow,  etc.  The  compound  infusion  of  trailing  arbutus  is  "well 
T(;commendcd.  So  is  the  compound  balsam  of  sulphur.  An  infusion  of  the 
polls  of  beans  has  been  well  spoken  of,  but  I  have  found  the  following  very 
oflfective:  Pulverized  gum  arable,  1  scruple;  soft  water,  2  ozs.,  sweet  spirits  of 
nitre,  }4  oz.;  tincture  of  veratrum  viride,  20  drops.  ]\lix.  Give  %  a  tea- 
spoonful  every  half  hour. 

3.  An  injection  into  the  bladder  once  a  day  of  a  tepid  infusion  of  golden 
seal  root  with  much  caro  may  be  of  great  service;  or  an  infusion  of  equal 
parts  of  golden  seal,  witch  hazel  and  stramonium.  It  may  be  done  with  a 
gum  elastic  f  "theter  and  a  small  syringe. 

The  bo .  s  must  be  kept  open  with  the  neutralizing  mixture  or  some  other 
mild  physic;  and  the  skin  bathed  with  saleratus  and  water  once  a  day  and 
rubbed  well  with  a  coarse  towel. 

Should  there  be  any  scrofulou'*,  gouty,  or  rheumatic  condition  of  the 
system,  the  remedies  for  those  complaints  may  be  used  in  addition  to  the  above. 

4.  For  an  adult,  1  pint  a  day  of  compound  of  sarsaparilla  is  the  "  boss  " 
cure  for  gravel,  and  restores  the  worn  out  and  wasted  system.     Try  it. 

1.  BRONCHITIS.  — Treatment.  —  The  patient  should,  as  a  matter  of 
course,  be  confined  to  bed;  warm  diluent  drinks,  such  as  flaxseed  tea,  or  barley 
water,  with  a  slice  or  two  of  lemon  in  it;  gentle  aperients,  if  required;  foot- 
baths, and  hot  bran  poultices  to  the  chest.  The  chief  dependence,  however,  is 
to  be  placed  upon  nauseating  medicines.  Four  grs.  of  ipecacuanha  powder, 
in  a  little  warm  water  every  quar+er  of  an  hour  until  vomiting  is  produced, 
and  should  be  kept  up  at  intervals  of  2  or  3  hours.  Sometimes  a  state  of  coma 
or  collapse  follows  this  treatment,  and  then  it  is  necessary  to  give  stimulants; 
carbonate  of  ammonia  in  5  gr.  doses,  or  sal  volatile,  J^  tea-spoonful  about 
every  hour.  These  are  preferable  to  alcoholic  stimulants;  but  should  they  not 
succeed,  brandy  may  be  tried,  with  sti-ong  beef  tea.  Should  the  urgency  of 
the  symptoms  yield  to  the  emeticd,  a  milder  treatment  may  be  followed  out. 
The  following  is  a  good  mixture:  Ipecacuanha  wine,  1  dr. ;  aromatic  spirit  of 
ammonia,  2  drs. ;  carbonate  of  potash,  1  dr. ;  water,  8  ozs. ;  2  table-spoonfuls 
to  be  given  every  4  hours.  If  the  cough  is  troublesome,  add  1  gr.  of  acetate 
of  morphine.  The  diet  should  be  lig'  i  and  nourishing,  and  all  exposure  to 
cold  must  be  carefully  avoided.  In  children,  acute  bronchitis  does  not  com- 
monly produce  such  marked  effects  ar  in  adults,  although  sometimes  it  is 
extremely  rapid  and  fatal,  allowing  littld  time  for  the  action  of  remedies,  which 
should  be  much  the  same  as  those  above  recommended,  with  proper  regard,  of 
course,  to  differohoe  of  age.  If  the  child  is  unweaned,  it  must  be  allowed  to 
•suck  very  sparingly,  if  at  all.    The  beat  plan  is  to  give  it  milk  mith  a  spoon. 


TREATMENT  OF  DISEASES. 


8W 


cr  feeding-bottle,  as  the  quantity  can  be  thus  better  regulated.  Great  attention 
must  be  paid  to  the  bowels,  and  also  to  the  temperature  of  the  air  breathed  by 
the  little  sufferer.  A  blister  on  the  chest,  t-bout  as  big  as  a  large  copper  cent, 
may  be  sometimes  applied  with  advantage  if  the  hot  bran  does  not  give  the 
•desired  relief. 

Winter  coughs,  catari'h,  and  asthma  are  very  commonly  but  forms  of 
chronic  bronchitis.  For  the  troublesome  coughs  which  almost  invariably 
attend  confirmed  bronchitis,  and  especially  in  the  aged,  opium  is  the  most 
effectual  remedy.  The  best  form  of  administration  is  perhaps  the  compound 
tincture  of  camphor  taken  with  ipecacuanha  or  antimonial  wine — say  J^  dr.  of 
the  former,  with  10  grs.  of  either  of  the  latter,  in  a  little  sugar  and  water  or 
flaxseed  tea,  or  use  Dr.  Chase's  Cough  Syrup.  If  there  are  febrile  symptoms, 
add  15  minims  of  sweet  spirits  of  nitre  to  each  dose. 

It  is  especially  during  the  spring  months,  and  when  there  is  a  prevalence 
of  east  wind,  that  bronchitis  attacks  young  and  old,  often  hurrying  the  former 
to  a  premature  grave,  and  making  the  downward  course  of  the  latter  more 
quick  and  painful.  With  aged  people,  in  such  cases,  there  is  commonly  a  great 
accumulation  of  mucus  in  the  bronchial  tubes,  which  causes  continued  and 
violent  coughing  in  the  efforts  to  expel  it,  which  efforts  are  often  unsuccessful.. 
Thus  the  respiration  is  impeded ;  the  blood,  from  want  of  proper  oxygeniza- 
tion,  becomes  unfit  for  the  purposes  of  vitality,  and  death,  often  unexpectedly 
sudden,  is  the  consequence.  Such  bronchitic  patients  must  be  carefully  treated 
— no  lowering  measures  will  do  for  them,  but  warm  and  generous  diet;  opium 
can  not  safely  be  ventured  on.  Warm  flannel  next  the  skin,  a  genial  atmos- 
phere, inhalation  of  steam — it  medicated  with  horehound,  or  some  demulcent 
plants,  so  much  the  better — a  couple  of  compound  squill  pills  at  night,  and 
during  the  day  a  mixture,  composed  of  camphor  mixture,  6  ozs. ;  tincture  of 
squills,  wine  of  ipecacuanha,  and  aromatic  spirits  of  ammonia,  each  2  drs.; 
•with  perhaps  2  drs.  of  tincture  of  hops.  Take  a  table-spoonful  every  3  or  4 
hours. 

Another  Treatment.  —  To  properly  introduce  the  treatment,  we  will 
suppose  a  case,  similar  to  which  I  have  had  many  a  one, — a  man  (fcr  men  have 
these  inflammatory  diseases  10  times  to  women  once)  comes  home  at  night,  with 
a  cough,  sore  throat,  etc.,  indicating  that  he  has  taken  cold,  and  that  it  has  set- 
tled upon  the  throat  and  bronchial  tubes — take  no  supper,  but  go  right  to  work, 
as  for  common  colds,  and  get  up  a  perspiration,  by  soaking  the  feet  in  water 
as  hot  as  it  can  be  borne,  and  pouring  in  more  hot,  from  time  to  time,  to  keep 
it  hot,  for  20  to  30  minutes,  and  if  you  have  one  of  the  alcohd  lamps  for  sweat- 
ing purposes,  s&.  it  to  work  at  the  same  time,  and  take  some  hot  teas  to  help  the 
work,  and  if  there  are  no  sweating  herbs  in  the  house,  of  course  there  is  some 
whiskey  or  oiher  liquor,  make  about  a  pint  of  hot  stew,  using  1  gill  of  whiskey, 
with  sugar  and  hot  water;  and  drink  one  or  two  good  draughts  of  this  while 
the  feet  are  in  the  water,  and  the  rest  of  it  after  you  get  into  bed,  covering  tip 
■warm  so  as  to  continue  the  sweating  for  an  hour  or  two,  with  hot  irons,  bricks 
.or  stones  at  the  feet,  as  your  conveniences  will  allow ;  then,  when  the  family  go 


■  f  ■  '.i'-wM 


u 


256 


BB.  CHASE'S  REGIPES. 


to  bed,  take  a  good  dose  of  physic,  so  it  shall  operate  well  by  the  next  morn- 
ing  a,ud  ten  chances  to  one  you  will  not  need  much  further  treatment.  Per- 
haps some  of  the  siceniing  tincture,  and  a  little  of  the  cougli  syrup  and  a  little 
diuretic  may  be  needed  through  the  following  day,  or  for  a  few  days.  But,  if 
this  does  not  work  such  a  decided  improvement  as  to  indicate  that  no  serious 
trouble  remains,  after  the  physic  has  operated,  then  take  an  emetic,  or  repeal 
the  previous  process,  at  farthest,  on  the  following  evening,  when  the  symp- 
toms, fever,  etc.,  would  likely  be  worse  than  through  the  ddy.  But  should 
you  deem  it  best,  from  the  violence  of  the  symptoms,  to  take  an  emetic,  one 
of  the  diaphoi'ctic  or  sweating  medicines  had  better  also  be  taken  to  keep  a  ten- 
dency to  the  sui-face,  according  to  the  directions  under  that  head. 

But  if  these  cases  are  neglected,  they  I'un  on  into  a  chronic,  or  long  stand- 
ing disease,  and  become  very  troublesome  to  cure,  and  often  set  up  a  chronic 
inflammation  of  the  lungs,  and  finally  conuumption  is  the  result, 

2.  Bronchitis— Chronic— Chronic  bronchitis  must  needs  be  of  a  sim- 
ilar character,  and  treated  in  a  similar  manner;  but  the  emetic  or  sweating 
need  not  be  repeated  oftener  than  once  a  week,  nor  the  cathartic,  and  they  need 
no*.  Ivi. .  be  taken  the  same  day;  but  a  cough  syrup,  or  some  cough  medicine 
shouivi  be  taken  daily;  and  a  diuretic  be  taken  for  a  day  or  two  each  week,  as 
the  case  seems  to  demand,  and  a  little  essence  of  spearmint  may  be  taken,  a 
few  drops  whenever  the  soreness  or  rawness  of  the  throat  is  troublesome, 
keeping  a  vial  of  it  handy  to  taste,  night  or  day,  without  water;  or  a  drop  or 
two  of  cedar  oil  may  be  taken  on  a  little  sugar,  and  the  throat  have  some  of  it 
rubbed  upon  the  outside  as  a  liniment.  The  following  combination  of  articles 
will  fulfill  all  the  indications  needed,  except  that  of  cathartic,  which  can  be 
used  by  itself,  once  in  a  week  or  10  days: 

Acetic  tincture  of  bloodroot,  tincture  of  black  cohosh,  and  of  the  balsam 
of  tolu,  and  wine  of  ipecacuanha,  of  each,  J^  oz. ;  sweet  spirits  nitre,  1  oz. 
Mix.  Dose — tea-spoonful,  in  a  little  water,  3  to  5  times  daily  according  to  the 
amount  of  irritation  present. 

SCABLATINA.— With  Severe  Fever.  —  In  other  cases  of  scarlet 
fever,  the  febrile  symptoms  at  the  commencement  are  more  severe;  there  is  a 
sensation  of  stiffness  and  pain  on  moving  the  neck,  and  it  is  also  painful  to 
swallow;  the  voice  is  thick,  and  the  throat  feels  rough  and  straitened.  The 
heat  of  the  surface  rises  in  a  most  remarkable  manner;  not  only  to  the  sensa- 
tions of  the  patient  or  observer  does  the  heat  seem  greater,  but  the  thermom- 
eter shows  it  to  be  108°  or  110^,  that  is  more  tlian  ten  degrees  above  the 
.latural  standard.  There  is  sickness,  headache,  great  restlessness  and  delirium; 
the  pulse  is  frequent  but  feeble,  and  there  is  great  languor  and  faintness.  The 
tongue  is  of  a  bright  red  color,  especially  at  the  sides  and  extremity,  and  the 
rising  points  are  very  conspicuous.  The  rash  does  not  appear  so  early  as  in 
the  milder  scarlet  fever,  as  is  seen  in  patches,  very  frequently  about  the  elbows. 
Sometimes  it  vanishes  and  appears  again  at  uncertain  times  without  any  cor- 
responding change  in  the  general  disorder.  When  tlie  rash  is  slight  or  goes 
oH  early,  there  is  little  scaling  off  of  the  skin;  but  in  severer  cases,  large 


TREATMENT  OE  DISEASES. 


387 


pieces  of  the  skin  come  oflF,  especially  from  the  hands  and  feet.  The  swell- 
ing and  Inflammation  of  the  throat  sometimes  go  off  without  any  ulceration; 
but  at  other  times  slight  ulcerations  form  at  the  tonsils  and  at  the  back  of  the 
mouth;  and  whitish  specks  are  seen  intermixed  with  the  redness,  from  which 
a  tough  phlegm  is  secreted,  clogging  the  throat  and  very  troublesome.  This 
kind  of  scarlet  fever  is  not  unfrequently  followed  by  great  debility,  or  the 
occurrence  of  other  diseases,  as  inflammation  of  the  eyes,  or  dropsy,  or  an 
inflammatory  state  of  the  whole  system  or  water  on  the  brain. 

Treatment. — It  is  in  general,  proper  to  begin  with  giving  an  emetic, 
I  ipeoially  if  we  at  all  suspect  the  stomach  to  be  loaded  with  undigested  mat- 
ter; and  we  are  very  soon  after  to  exhibit  laxative  medicines  which  are  truly 
one  of  our  most  important  remedies  in  this  disease.  A  dangerous  and  exhaust- 
ing looseness  wliich  takes  place  towards  the  fatal  termination  of  an  ill-man- 
aged scarlet  fever,  for  a  long  time  excited  great  fears  and  prejudices  against 
the  use  of  laxative  medicines  in  this  disease;  but  better  observation  has  con- 
vinced us  that  so  far  from  being  detrimental,  laxative  medicines,  early  and 
prudently  begun  have  the  best  efliect  in  mitigating  the  disease  and  in  prevent- 
ing the  collection  of  that  putrid  and  offending  matter  in  the  bowels  which  is 
so  sure  to  produce  wasting  diarrhoea  when  it  is  suffered  to  accumulate.  To 
lessen  the  burning  heat  of  the  skin,  nothing  is  at  all  comparable  in  some  cases 
to  the  free  affusion  of  cold  water,  which,  when  employed  prudently  and  at  the 
proper  time,  cools  the  surface,  and  from  a  state  of  the  most  restless  irritation, 
brings  the  patient  to  comparative  ease  and  tranquility.  The  cold  affusion, 
liowever,  is  not  proper  where  there  is  much  fullness  of  blood  on  one  hand  or 
great  debility  on  the  other ;  and  in  the  majority  of  cases  we  must  truot  to  the 
"ashing  or  sponging  of  the  whole  body  with  tepid  water,  or  vinegar  and 
ater;  and  till  the  heat  of  the  body  is  reduced  by  these  means,  it  is  in  vain 
that  we  give  internal  medicines  to  procure  perspiration  or  to  allay  restlessness 
and  induce  sleep.  After  washing  it  is  not  at  all  unusual  for  the  formerly 
liP  assed  patient  to  fall  into  a  gentle  and  refreshing  sleerp,  and  a  mild  and 
breathing  sweat  comes  out  over  the  whole  body.  This  supersedes  the  neces- 
sity of  sudorific  and  anodyne  medicines;  and  provided  we  attend  to  the  bowels, 
keep  away  stimulant  and  nourishing  food,  give  the  drink  cold  or  acidulated, 
and  employ  proper  gargles  for  the  mouth  and  throat,  the  drugs  we  administer 
may  be  very  few  indeed. 

The  inflammatory  state  of  the  system  which  often  follows  scarlet  fever  is 
not  unfrequently  accompanied  with  a  swelling  resembling  dropsical  swelling; 
but  we  ai'e  not  to  regard  this  last  as  a  sign  of  il(  bilit}%  or  to  be  deterred  from 
the  use  of  active  remedies.  Bleeding  from  the  arm  is  seldom  admissible,  but 
leeches  behind  the  ears  maybe  necessary  if  head  symptoms  come  on;  brisk 
purgatives  are  to  be  freely  administcned,  and  the  inflammatoiy  and  dropsical 
tendency  is  to  be  combated  bj'  the  use  of  foxglove  and  other  diuretics.  When 
the  inflammatory  action  has  subsided  and  is  dropsy  appears  to  be  the  prin- 
cipal malady,  we  are  to  give  tonic  medicines  and  nourialang  diet  along  wilh 
such  medicines  as  increase  the  flow  of  uriup. 


iM\ 


\m\ 


fit] 


mi 


868 


DR  CHASE'S  RECIPES. 


MALIGNANT  SCARLET  FEVER— With  Putrid  Sore 
Throat. — There  is  yet  another  and  more  fatal  form  of  scarlet  fever  where  the 
malignant  and  putrescent  symptoms  are  more  rapid  and  severe,  where  the  gen- 
eral system  is  much  oppressed,  and  the  throat  and  neighboring  parts  affected 
with  rapidly  spreading  ulcerations.  It  is  this  which  has  obtained  the  name  of 
putrid  sore  throat.  This  form  of  scarlet  fever  begins  like  the  preceding,  but 
in  a  day  or  two  shows  symptoms  of  peculiar  severity.  The  rash  is  usually 
faint,  and  the  whole  sliin  soon  assumes  a  dark  or  livid  red  color.  The  heat  is 
not  so  great  nor  so  permanent  as  in  the  other  kinds;  the  pulse  is  small,  feeble, 
and  irregular,  there  is  delirium  and  coma,  with  occasional  fretfulness  and 
violence.  The  eyes  are  suffused  with  a  dull  redness,  there  is  a  dark  red  flush 
on  tlie  cheek,  and  the  mouth  is  incrusted  with  a  black  or  brown  fur.  The 
ulcers  in  the  throat  are  covered  with  dark  sloughs  and  surrounded  by  a  livid 
base;  there  is  a  large  quantity  of  tough  phlegm  which  impedes  the  breathing, 
occasioning  a  rattling  noise;  and  increasing  the  pain  and  difficulty  of  swallow- 
ing. A  sharp  discharge  comes  from  the  nostrils,  producing  soreness,  chops, 
and  even  blisters.  There  is  severe  diarrhoea,  spots  on  the  skin,  bleedings  from 
the  mouth,  bowels,  or  other  parts,  all  of  which  portend  a  fatal  termination  to 
the  disease.  Sometimes  the  patients  die  suddenly  about  the  third  or  fourth 
day;  at  other  times  in  the  seconder  third  week;  gangrene  having  probably 
arisen  in  the  throat  or  some  parts  of  the  bowels.  Those  who  recover  have 
often  long  illnesses  from  the  ulceration  spreading  from  the  throat  to  the  neigh- 
boring parts,  occasioning  suppuration  of  the  glands,  cough,  and  difficulty  of 
breathing  with  hectic  fever. 

Treatment. — The  active  remedies  formerly  mentioned  are  quite  inad- 
missible here.  Unnecessary  beat  is  to  be  avoided,  but  we  are  not  to  think  of 
the  cold  washing  or  of  purging,  lest  we  oppress  the  powers  of  life  and  bring 
on  a  fatal  diarrhoea.  The  system  requires  support  and  stimulants  from  the 
commencement  of  the  attack.  Strong  beef  tea  should  be  given  in  as  large 
quantities  as  possible,  and  wine  and  bark  should  be  liberally  administered; 
the  throat  must  be  injected  witli  strong  cleaning  gargles.  The  infusion  of 
cayenne  pepper  or  the  decoction  of  bark  acidulated  with  sulphuric  or  muriatic 
acid,  or  gargles  to  which  a  little  tincture  of  myrrh  or  of  camphor  is  added, 
may  be  usefully  employed.  Too  often,  however,  all  treatment  is  unavailing, 
and  there  is  no  more  fatal  contagious  disease  than  malignant  scarlet  fever. 

There  is  an  ulcerated  sore  throat  of  peculiar  malignity,  distinct  from 
scarlet  fever,  which  commonly  terminates  with  the  worst  symptoms  of  croup. 

ABORTION,  OR  MISCARRIAGE— (Abortus.)— The  separation 
of  the  child  from  the  womb  of  the  mother  at  any  period  before  the  sixth  month 
of  p:egnancy;  between  which  period  and  the  full  time  the  same  event  is  called 
premature  labor. 

Symptoms. — Abortion  may  be  described  as  consisting  of  three  stages,  each 
of  which  should  be  carefully  studied;  because  in  the  two  first  much  may  be 
done  by  the  patient  herself  or  by  the  judicious  management  of  friends  about  her. 


TREATMENT  OF  DISEASES. 


869 


fin  the  first  stage  the  woman  merely  "  threatens  to  miscarry ; "  there  is  pain  in 
the  lower  part  of  the  belly,  or  about  the  back  and  loins,  with  unusual  depres- 
sion of  spirits  and  faintness  without  any  apparent  cause.  If  these  symptoms 
do  not  pass  off,  they  are  succeeded  by  a  discharge  of  blood  from  the  external 
parts,  sometimes  light,  at  other  times  profuse  and  alarming;  accompanied  or 
succeeded  by  sharp  pains  in  the  back,  the  loins,  and  the  lower  part  of  the 
belly,  not  corstant,  but  intermitting,  like  those  of  regular  labor.  Often  there 
is  vomiting,  sickness,  or  pains  of  the  bowels,  and  headache;  and  from  the 
quantity  of  blood  lost,  fainting  fits  frequently  occur,  and  there  is  commonly 
a  sense  of  weakness,  much  greater  than  can  be  accounted  for  by  the  copious- 
ness of  the  discharge.  This  is  the  second  stage;  and  in  it  the  child  has  become 
partially  separated  from  the  womb.  If  by  the  efforts  of  nature  or  the  assist- 
ance of  art  these  symptoms  abate  or  cease,  the  embryo  may  be  retained,  and 
many  continue  to  grow.  But  in  other  cases  the  discharge  of  blood  continues 
and  the  signs  of  approaching  expulsion  of  the  contents  of  the  womb  become 
more  evident.  Regular  pains  ensue,  there  is  a  feeling  of  bearing  down,  with 
a  desire  to  make  water;  and  at  last  the  foetus  comes  away,  either  surrounded  with 
its  membranes,  if  the  whole  ovum  be  small,  or  the  membranes  break,  the 
waters  are  discharged,  and  the  foetus  comes  away,  leaving  the  after-birth 
behind.  This  constitutes  the  third  stage,  in  which  the  child  is  altogether  separ- 
ated and  must  be  expelled. 

Causes. — 1.  Abortion  may  be  caused  by  external  violence,  as  kicks  or 
blows,  a  fall,  or  violent  action,  as  dancing,  riding,  jumping,  or  much  walking. 
Women  in  the  state  of  pregnancy  should  avoid  many  of  the  domestic  opera- 
tions so  proper  at  other  times  for  good  housewives  to  engage  in.  As  our  aim 
is  to  be  practically  useful,  we  venture  at  the  risk  of  exciting  a  smile,  to  men- 
tion some  exertions  that  ought  to  be  avoided,  viz.,  hanging  up  curtains,  bed- 
making,  washing,  pushing  in  a  drawer  with  the  foot,  careless  walking  up  or 
down  a  stair,  2.  Straining  of  the  body,  as  from  coughing.  3.  Costiveness. 
4.  Irritation  of  the  neighboring  parts,  as  from  severe  purging,  falling  down  of 
the  gut,  or  piles.  5.  Any  sudden  or  strong  emotion  of  the  mind,  as  fear,  joy, 
surprise.  6.  The  pulling  of  a  tooth  has  been  known  to  produce  a  miscarriage; 
and  though  toothache  is  occasionally  v^ery  troublesome  to  women  in  the  preg- 
nant state,  the  operation  of  drawing  teeth  should,  if  possible,  be  avoided  at 
that  time.  7.  Women  marrying  when  rather  advanced  in  life  are  apt  to  mis- 
carry. It  would  be  hazar<::ori3  to  name  any  particular  age  at  which  it  is  too 
late  to  marry,  but  the  general  observation  is  worth  attending  to.  8.  Constitu- 
tional debility  from  large  evacuations,  as  bleeding  or  purging;  or  from  disease, 
as  dropsy,  fever,  small-pox.  9.  A  state  the  very  opposite  of  this  is  sometimes 
the  cause  of  abortion,  viz.,  a  robust  and  vigorous  habit,  with  great  fullness  of 
blood  and  activity  of  the  vascular  system.     10.  The  death  of  the  child. 

Treatment. — Miscarripge  is  always  an  undesirable  occurrence,  and  is  to 
be  prevented  by  all  proper  means,  as  a  single  miscarriage  may  ii  itrievably 
injure  the  constitution,  Qr  give  rise  to  continual  repetitious  of  the  accident 


260 


DR.  CHASE'S  RECIPES. 


Unless  we  have  reason  to  believe  that  the  child  is  dead,  it  is  desirable  that  miSi 
carriage  should  be  prevented,  and  that  the  woman  should  go  on  to  the  full  time, 
if  possible;  but  if  the  motion  of  the  child  should  cease,  if  the  breasts  of  the 
mother  should  become  soft,  after  disease  or  great  fatigue,  and  signs  of  miscarr 
riage  come  on,  it  would  be  improper  to  endeavor  to  prevent  the  embryo  coming 
away;  and  we  must  direct  our  efforts  to  relieve  any  urgent  symptoms,  and  do 
what  we  can  to  conduct  the  patient  safely  through  the  process. 

In  the  first  stage  of  abortion,  when  it  is  merely  impending  or  threatening, 
and  even  in  the  second  stage,  when  the  child  has  become  partially  separated,  it 
is  proper  to  attempt  to  check  the  discharge  and  prevent  the  consequent  expul- 
sion. The  patient  must  cease  from  all  exertion  in  walking,  or  even  sitting 
upright,  and  must  lie  on  a  bed  or  sofa;  all  heating  food  or  liquors  must  be 
avoided;  whatever  is  taken  should  be  rather  cool,  and  cold  applications  must 
be  made  to  the  back,  the  loins,  and  neigliboring  parts.  A  lotion  useful  for  this 
purpose  is  1  part  of  vinegar  to  2  or  3  parts  of  cold  water ;  cloths  or  towels 
dipped  in  this  are  to  be  applied  as  directed  above.  The  fainting  which  so  often 
occurs  requires  to  be  relieved  by  a  very  moderate  use  of  cordials,  as  a  little 
wine  and  water,  or  even  brandy  and  water;  but  in  this  much  caution  is 
required,  lest  feverishness  or  inflammatory  symptoms  be  brought  on,  which  in 
a  weakened  f^ame  are  apt  to  occur,  from  causes  too  slight  to  have  the  same 
effect  in  a  healthy  one. 

As  abortion  sometimes  takes  place  from  too  great  fullness  of  blood,  and 
from  that  state  of  the  constitution  well  known  by  the  name  of  high  health,  it 
is  right  in  such  cases  to  enjoin  abstinence,  to  order  a  cooling  diet,  as  light 
puddings,  preparations  of  milk,  or  boiled  vegetables;  and  to  give  gentle  laxa- 
tives, as  castor  oil,  senna,  small  doses  of  purging  salts,  magnesia,  and  rhubarb. 
If,  under  such  treatment,  the  discharge  from  the  womb  stops,  if  the  pains 
cease,  and  the  sickness,  headache,  and  constitutional  symptom?  are  relieved,  we 
may  hope  that  the  woman  will  not  part  with  her  offspring,  but  bring  it  to  the 
full  time.  She  must  make  up  her  mind  to  be  in  the  reclining  posture  for  some 
time,  and  must  consider  herself  as  liable  to  be  again  affected  by  the  same 
symptoms  and  the  same  danger,  if  slie  uses  the  smallest  liberty  with  herself. 

If  the  discharge,  however,  still  continues,  and  if  there  is  little  likelihood 
of  the  pregnancy  going  on,  everything  must  be  done  to  assist  the  woman  in 
the  safe  completion  of  the  process.  We  must  introduce  a  soft  cloth  dipped  in 
oil  into  the  birtli,  so  as  to  fill  the  lower  part  of  it.  By  this  means  the  blood 
has  time  to  form  into  clots,  and  the  contraction  of  the  womb  throws  down  the 
embryo  along  with  them.  We  should  not  liastily  use  any  force  by  the  hand 
to  bring  it  away;  but  the  time  when  this  may  be  done  is  to  be  left  to  the  judg- 
ment of  the  medical  person  in  attendance.  As  the  after-birth  in  the  early 
months  bears  a  larger  proportion  to  the  contents  of  the  womb  than  it  does  in 
the  later  months,  it  is  often  retained  long  after  the  child  is  expelled;  but  it 
must  be  remembered,  that  the  womb  will  not  contract  till  every  thing  is  out 
of  it,  and  therefore  the  bleeding  will  continue  till  the  after-birth  is  off.  It  may 
happen  to  lie  partly  out  of  tiie  womb,  and  if  so,  the  practitioner  is  to  attempt 


TREATMENT  OF  DISEASES. 


2G1 


gently  to  remove  it  by  the  hand;  but  if  it  be  wholly  in  the  cavity  of  tlie  womb, 
its  expulsion  is  to  be  promoted  by  clysters  of  gruel,  with  the  addition  of  salts, 
or  with  senna,  or  even  a  little  of  the  tincture  of  aloes;  or  by  a  cautious  use  of 
the  ergot  of  rye. 

Patients  should  be  careful  not  to  throw  away  any  thing  discharged,  on  the 
Eupposition  that  they  know  what  it  is,  but  should  uniformly  show  every  clot  to 
the  practitioner,  that  he  may  be  enabled  to  distinguish  with  certainty  whether 
the  child  and  after-birth  are  thrown  off.  When  the  womb  is  emptied,  the 
beJly  is  to  be  tied  up  with  a  binder,  as  after  delivery  at  the  full  time;  the  same 
rest  and  quiet  is  to  bo  ordered;  the  diet  must  be  light  and  nourishing;  heating 
jfood,  all  spirituous  and  malt  liquors,  are  to  be  avoided,  till  the  practitioner 
judges  it  proper  to  allow  sulphuric  acid,  bark,  and  wine,  or  porter,  to  assist  in 
recruiting  the  strength,  which  in  the  event  of  abortion  is  generally  so  greatly 
exhausted. 

A  very  strong  reason  for  enjoining  rest  and  quietness  after  a  miscarriage 
is  this,  that  when  twins  or  throe  children  have  been  conceived,  the  embryo  of 
one  of  them  may  be  tlirown  off,  and  the  other  may  be  corried  to  the  full  time. 
Any  premature  exertion  might,  therefore,  endanger  the  life  of  more  than  one 
child.  When  the  woman  is  in  some  degree  recruited,  her  recovery  is  to  be 
completed  by  moderate  exercise,  by  proper  diet,  by  the  vse  of  the  cold  bath  or 
sen  bathing,  and  by  taking  stomachic  medicines,  as  the  bark  and  wine,  prepar- 
ations of  iron,  or  the  elixir  of  vitriol.  Few  incidents  have  so  \  rnicious  an 
.effect  as  a  miscarriage,  on  certain  constitutions;  sometimes  the  health  is  irrep- 
arably injured,  ©r  a  habit  is  begun  whicli  prevents  the  woman  from  ever 
carrying  a  child  to  the  full  time.  In  every  future  pregnancy  particular  caution 
is  requisite;  especially  at  the  period  whn  the  miscarriage  formerly  happened, 
which  is  very  generally  between  the  eighth  and  twelfth  week.  For  a  consider- 
able time  before  and  after  this,  the  woman  should  lie  in  a  reclining  posture, 
should  attend  to  keeping  the  bowels  easy  by  such  mild  laxatives  as  have  been 
.already  mentioned;  and  if  too  full,  should  lose  a  little  blood. 

Sometimes,  lor  wicked  purposes,  it  is  attempted  to  procure  abortion,  either 
by  strong  and  acrid  medicines,  by  violent  exercises,  or  by  direct  application  to 
tlie  parts  concerned;  but  it  should  be  generally  known  that  there  is  no  medicine 
which  directly  and  certainly  acts  on  the  womb  itself;  and  that  to  procure 
abortion  by  any  drug  or  mechanical  violence,  is  to  run  the  risk  of  speedy  death, 
or  inducing  madness,  or  causing  irreparable  injury  to  the  constitution,  besides 
boinjr  punishable  by  law  as  a  crime. 

DISEASES  OP  WOMEN.— Women,  in  all  civilized  nations,  have 
the  management  of  domestic  affairs;  and  it  is  very  proper  they  should,  as 
Nature  has  made  them  less  fit  for  the  more  active  and  laborious  employments. 
Tliis  indulgence,  however,  is  generally  carried  too  far;  and  women  instead  of 
being  benefited  by  it,  are  greatly  injured,  from  the  want  of  exercise  and  free 
air.  To  be  satisfied  of  this,  one  need  only  compare  the  fresh  and  ruddy  looks 
of  a  milk-maid  with  the  pale  complexion  of  those   females  whose  whole 

Though  Nature  has  made  an  evident  distinction 


business  lies  within  doors. 


w 


,;ii 


m 


262 


DR.  CEASE'S  RECIPES. 


between  the  male  and  female  with  regard  to  bodily  strength  and  vigor,  yet  she" 
certainly  never  meant,  either  that  the  one  should  be  always  without,  or  ther 
other  always  within  doors. 

The  confinement  of  women,  besides  hurting  their  figure  and  complexion, 
relaxes  their  solids,  weakens  their  minds,  and  disorders  all  the  functions  of  the" 
body.  Hence  proceed  obstructions,  indigestion,  flatulence,  abortions,  and  the 
whole  train  of  nervous  disorders.  These  not  only  unfit  women  for  being 
mothers  and  nurses,  but  often  render  them  whimsical  and  ridiculous.  A  sound 
mind  depends  so  much  upon  a  healthy  body,  that  where  the  latter  is  wanting, 
the  former  is  rarely  to  be  found. 

I  have  always  observed  that  women  who  were  chiefly  employed  without 
doors.  In  the  different  branches  of  husbandry,  gardening,  and  the  like,  were 
almost  as  hardy  as  their  husbands,  and  that  their  children  were  likewise  strong  and 
healthy. — But  as  the  bad  effects  of  confiqement  and  inactivity  upon  both  sexes 
have  been  already  shown,  we  shall  proceed  to  point  out  these  circumstances  in 
the  structure  and  design  of  woman,  which  subject  them  to  peculiar  diseases; 
the  chief  of  which  are  their  Monthly  Evacuations,  Pregnancy,  and  Child-bearing. 
These  indeed  cannot  properly  be  called  diseases,  but  from  the  delicacy  of  the- 
sex,  and  their  being  often  improperly  managed  in  such  situations,  they  become 
the  source  of  numerous  calamities. 

MONTHLY  TUBNS  OB  MENSES  .-First  Signs  of  the  Men- 
strual Discharge. — Women  generally  begin  to  menstruate  about  the  age  of 
fifteen,  and  leave  it  off  about  fifty,  which  renders  these  two  periods  the  most 
critical  of  their  lives.  About  the  first  appearance  of  this  discharge,  the  con- 
stitution undergoes  a  very  considerable  change,  generally  indeed  for  the  bettor, 
though  sometimes  for  the  worse.  The  greatest  care  is  now  necessary,  as  the 
future  health  and  happiness  of  the  woman  deijends,  in  a  great  measure,  upon 
her  conduct  at  this  period.  It  is  the  duty  of  mothers  and  those  who  are 
entrusted  with  the  education  of  girls,  to  instruct  them  early  in  the  conduct  and- 
management  of  themselves  at  thiu  critical  period  in  their  lives.  False  modesty, 
inattention,  and  ignorance  of  what  is  beneficial  or  hurtful  at  this  time,  are  the 
source  of  many  diseases  and  misfortunes  in  life,  which  a  few  sensible  lessons 
from  an  experienced  matron  might  have  prevented.  Nor  is  care  less  necessary 
in  the  subsequent  returns  of  this  discharge.  Taking  improper  food,  severe 
nervous  strain  or  catching  cold  at  this  period  is  often  sufficient  to  ruin  the 
health,  or  to  render  tlie  woman  ever  after  incapable  of  procreation. 

If  a  girl  about  this  time  of  life  be  confined  to  the  house,  kept  constantly 
sitting,  and  neitlier  allowed  to  romp  about,  nor  employed  in  any  active  busincps, 
which  gives  exercise  to  the  whole  body,  she  becomes  weak,  relaxed,  anc^.  puny; 
her  blood  not  being  duly  prepared,  she  looks  pale  and  wan;  her  health,  spirits, 
and  vigor  decline,  and  she  sinks  into  a  valetudinary  for  life.  Such  is  the  fate 
of  numbers  of  those  unhappy  women,  who,  either  from  too  much  indulgence, 
or  their  own  narrow  circumstances,  are  at  this  critical  period,  denied  the  benefit 
of  exercise  and  free  air. 

A  lazy,  indolent  disposition  proves  likewise  very  hurtful  to  girls  at  this 
period.  One  seldom  meets  with  complaints  from  obstructions  amongst  the  more- 


I  ' 


TREATMENT  OF  DISEASES. 


268 


active  and  Industrious  part  of  the  sex,  whereas  the  .  Solent  and  lazy  are  seldom 
free  from  them.  These  are,  In  a  manner,  eaten  up  by  the  chlorosis,  or  green-sick- 
ness, and  otlier  diseases  of  this  nature.  We  would  therefore  recommend  it  to 
all  who  wish  to  escape  these  calamities,  to  avoid  indolence  and  inactivity,  as 
their  greatest  enemies,  and  to  be  as  much  in  the  open  air  as  possible. 

Another  thing  which  proves  very  hurtful  to  girls  about  this  period  of  life 
Is  unwholesome  food.  Fond  of  all  manner  of  trash,  they  often  Indulge  in  it, 
till  their  whole  humors  are  quite  vitiated.  Hence  ensues  indigestions,  want  of 
appetite,  and  a  numerous  train  of  evils.  If  the  fluids  be  not  duly  prepared.  It 
Is  utterly  impossible  that  the  secretions  should  go  properly  on.  Accordingly 
we  find  that  such  girls  as  lead  an  indolent  life  and  eat  indiscriminately 
are  not  only  subject  to  obstructions  of  the  menses,  but  likewise  to  glandular 
obstructions,  as  the  scrofula,  or  King's  evil,  «&c. 

A  dull  disposition  is  also  very  hurtful  to  girls  at  this  period.  It  Is  a  rare 
thing  to  see  a  sprightly  girl  who  does  not  enjoy  good  health,  while  the  grave, 
moping,  melancholy  creature  proves  the  very  prey  of  vapors  and  hysterics. 
Youth  is  the  season  for  mirth  and  cheerfulness.  Let  it  therefore  be  Indulge  " 
It  is  an  absolute  duty.  To  lay  in  a  stock  of  health  in  time  of  youth.  Is  as  nec- 
essary a  piece  of  prudence  as  to  make  provision  against  the  decays  of  old 
age.  While  therefore  wise  Nature  prompts  the  happy  youth  to  join  in  sprightly 
amusements,  let  not  the  severe  dictates  of  hoary  age  forbid  the  useful  impulse, 
nor  damp  with  serious  gloom  the  season  destined  to  mirth  and  innocent  festivity. 

Another  thing  very  hurtful  to  women  about  this  period  of  life,  is  t.glit 
clothes.  They  are  fond  of  a  fine  shape,  and  foolishly  imagine  that  this  can  be 
acquired  by  lacing  themselves  tight.  Hence  by  squeezing  the  stomach  and 
bowels,  they  hurt  the  digestion,  and  occasion  many  incurable  maladies.  This 
error  is  not  indeed  so  common  as  It  has  been;  but,  as  fashions  change,  it  may 
come  about  again;  we  therefore  think  it  not  improper  to  mention  it.  I  know 
many  women,  who  to  this  day,  feel  the  direful  effects  of  that  wretched  custom 
of  squeezing  every  girl  into  as  small  a  size  in  the  middle  as  possible.  Human 
invention  could  not  possibly  have  devised  a  practice  more  destnictive  to  health. 

RETENTION  OP  THE  MENSES.— After  a  woman  has  arrived  at 
that  perioa  of  life  when  the  menses  usually  begin  to  flow,  and  they  do  not  appear, 
but,  on  the  contrary,  her  health  and  spirits  t)egin  to  decline,  we  would  advise 
instead  of  shutting  the  poor  girl  up  in  the  house,  and  dosing  her  with  steel, 
asafcEtida,  and  other  nauseous  drugs,  to  place  her  In  a  situation  where  she  can 
enjoy  the  benefits  of  free  air  and  agreeable  company.  There  let  her  eat  whole- 
some food,  take  sufficient  exercise,  and  amuse  herself  In  the  most  agreeable 
maimer,  and  we  have  little  reason  to  fear  but  Nature  thus  assisted,  will  do  her 
proper  work.     Indeed  she  seldom  fails,  unless  where  the  fault  is  on  our  side. 

This  discharge  in  the  beginning  is  seldom  so  Instantaneous  as  to  surprise 
women  unawares.  It  is  generally  preceded  by  symptoms  which  foretell  Its  ap- 
proach; as  a  sense  of  heat,  weight,  and  dull  pain  In  the  loius;  distention  and 
hardness  of  the  breasts;  headache;  loss  of  appetite;  lassitude;  paleness  of  the 
couutenancc ;  and  sometimes  a  slight  degree  of  fever.    When  these  symptoms 


,  I ' 


iiJa 


.m 


IMAGE  EVALUATION 
TEST  TARGET  (MT-3) 


1.0 


I.I 


•^  IM    111112.2 
^   1^    112.0 


1.8 


1.25      1.4 

J4 

^ 6"     — 

► 

Photographic 

Sciences 
Corporation 


23  WEST  MAIN  STREET 

WEBSTER,  N.Y.  14560 

(716)  872-4503 


tf 


% 


^j 


&?/ 


A 


mf 


264 


DR  CHASE'S  RECIPES. 


appear  about  the  age  at  which  the  menstrual  flow  usually  begins,  everything 
should  be  carefully  avoided  which  may  obstruct  that  necessary  and  salutary 
evacuation ;  and  all  means  used  to  promote  it,  as  sitting  frequently  over  the 
steams  of  warm  water,  drinking  warm  diluting  liquors,  taking  hip  baths,  «S:c. 

SUPPRESSION  OP  THE  MENSES.— Cold  is  extremely  hurtful  at 
this  particular  period.  More  of  the  sex  date  their  disorders  from  colds,  cauglit 
while  they  were  out  of  order,  than  from  all  other  causes.  This  ought  surely  to 
put  them  on  their  guard,  and  to  make  them  very  circumspect  in  their  conduct 
at  such  times.  A  degree  of  cold  that  would  not  'a  the  least  hurt  them  at  another 
time,  will  at  this  period  be  sufficient  to  entirely  ruin  their  health  and  constitu- 
tion. 

After  the  menses  have  once  begun  to  flow,  the  greatest  care  should  be  taken 
to  avoid  everything  that  may  tend  to  obstruct  them.  Women  ought  to  be 
exceedingly  cautious  in  what  they  eat  or  drink  at  the  time  they  are  out  of 
order.  Everything  that  is  cold,  or  apt  to  sour  on  the  stomach  ought  to  be 
avoided;  as  fruit,  butter-milk,  and  such  like.  Fish,  and  all  kinds  of  food  that 
are  hard  of  digestion,  are  also  to  be  avoided.  As  it  is  impossible  to  mention 
every  thing  that  may  disagree  with  individuals  at  this  time,  we  would  recom- 
mend it  to  each  one  to  be  very  attentive  to  what  disagrees  with  herself,  and 
carefully  to  avoid  it. 

The  greatest  attention  ought  likewise  to  be  paid  to  the  mind  which  should 
be  kept  as  easy  and  cheerful  as  possible.  Every  part  of  the  animal  economy  is 
influenced  by  the  passions,  but  none  more  so  than  this.  Anger,  fear,  grief,  and 
other  affections  of  the  mind,  often  occasion  obstructions  of  the  menstrual  flow, 
which  proves  absolU(;ely  incurable. 

From  whatever  cause  the  flow  is  obstructed,  except  in  the  state  of  preg- 
nancy, proper  means  should  be  used  to  restore  it.  For  this  purpose  we  would 
recommend  sufficient  exercise,  in  a  dry,  open,  and  rather  clear  air;  wholesome 
diet,  and,  if  the  bodj--  be  weak  and  languid,  a  good  tonic,  (see  Mrs.  Chase's  Magic 
Tonic;)  also  cheerful  company  and  all  manner  of  amusements.  If  these  fail, 
recourse  must  be  had  to  the  physician. 

When  obstructions  proceed  from  a  weak  relaxed  state  of  the  solids,  such 
medicines  as  tend  to  promote  digestion,  and  assist  the  body  in  prepar- 
ing good  blood,  ought  to  be  used.  The  principal  of  these  are  iron 
and  Peruvian  bark,  with  other  bitter  and  astringent  medicines.  The  bark  and 
other  bitters  may  either  be  taken  in  substance  or  infusions,  as  is  the  most  agree- 
able to  the  patient. 

When  obstructions  proceed  from  a  viscid  state  of  the  blood;  for  women  oi: 
a  gross  or  full  habit,  evacuations,  and  such  medicines  as  attenuate  the  humors 
are  necessary.  The  patient  in  this  case  ought  to  batlie  her  feet  frequently  in 
warm  water,  to  take  now  and  then  a  cooling  purge,  and  to  live  upon  a  spare 
thin  diet. 

When  obstructions  proceed  from  affections  of  the  mind,  as  grief,  fear, 
anger,  «&c.,  every  method  should  be  taken  to  amuse  and  divert  the  patient. 
And  that  she  may  tlie  more  readily  forget  the  cause  of  her  affliction,  she  ought,  if 
possible,  to  be  removed  from  the  place  where  it  happened.     A  change  of  place, 


TREATMENT  OF  DI8EA8BB. 


266 


by  presenting  the  mind  with  a  variety  of  new  objects,  has  often  a  very  happy 
influence  in  relieving  it  from  the  deepest  distress.  A  soothing,  kind,  and 
affable  behavior  to  women  in  this  situation,  is  also  of  importance. 

An  obstruction  of  the  menaea  is  often  the  effect  of  other  maladies.  When 
this  is  the  case,  instead  of  giving  medicines  to  force  that  discharge,  which  might 
be  dangerous,  we  ought,  by  all  means,  to  endeavor  to  restore  the  patient's  health 
and  strength.    "When  that  is  effected  the  other  will  return  of  course. 

1 .  For  Suppressed  menstruation,  as  soon  as  possible  use  the  tepid  foot-bath. 
At  the  same  time  sit  over  a  vessel  of  warm  water,  in  which  has  been  boiled 
some  bitter  herbs,  till  a  profuse  perspiration  is  produced.  Then  retire  to  a 
warm  bed  and  take  every  hour  or  two  a  tea-cupful  of  warm  tea  raade  from  the 
root  of  bervine.  If  this  is  not  successful,  give  a  little  pulverized  mandrake 
root,  with  a  little  cream  of  tartar,  on  an  empty  stomach;  after  which  penny- 
royal or  motherwort  tea  may  be  drank  freely. 

2.  Aromatic  spirits  of  ammonia  taken  in  doses  of  20  to  30  drops  in  sweet- 
ened water  several  times  a  day  is  almost  sure  to  relieve  suppression  and  is  good 
for  painful  menstruation. 

3.  Mrs.  H.  Y.  Johnson,  of  Iowa,  once  told  my  wife  that  oil  of  cotton  seed, 
one  dram  daily,  was  unfailing.  I  have  used  it  in  my  practice  with  success, 
and  have  also  used  it  to  spur  up  labor  when  it  dragged,  with  good  success. 

4.  Crushed  ice  placed  to  the  back  in  oil  cloth  or  rubber  bag — place  low 
down — is  also  good  for  suppressed  menses.  It  is  also  valuable  sometimes  in 
XQsionng  falling  womb  and  cures  leucorrhea. 

MENSES,  TO  RESTORE.— Fl.  ex.  of  ergot,  and  fl.  ex.  of  gossyp- 
ium  (cotton  root),  each  %  oz. ;  fl.  ex.  of  black  cohosh,  1  oz. ;  simple  syrup,  2 
ozs.  Mix.  Dose — Take  1  tea-spoonful  4  times  daily,  for  a  few  days;  then  if 
the  menses  are  not  restored,  stof  its  use  till  4  or  5  days  before  the  regular  period 
for  their  return,  and  take  it  up  again,  with  the  help  of  warm  hip  baths  daily, 
and  daily  sitting  over  the  steam  of  bittar  herbs,  etc. ,  as  the  grandmothers  knew 
so  well  how  to  do.  In  the  meantime,  doiug  anything  needed  to  tone  up  the 
system,  by  taking  tonics;  overcoming  constipation  by  laxatives,  and  in  a  similar 
manner  endeavoring  to  overcome  any  other  irreg\ilarity,  if  any  exist;  and  it  is 
thus — or  by  such  means — you  will  succeed  in  restoring  the  general  liealth. 

PROFUSE  MENSTRUATION.— The  menstrual  flow  may  be  too 
great  as  well  as  too  small.  When  this  happens,  the  patient  becomes  weak,  the 
color  pale,  the  appetite  and  digestion  are  bad,  and  swelling  of  the  feet,  dropsies, 
and  consumption  often  ensue.  This  frequently  happens  to  women  about  the 
age  of  forty-five  or  fifty,  and  is  very  difllcult  to  cure.  It  may  proceed  from  a 
sedentary  life;  a  full  diet,  consisting  chiefly  of  salted,  high-seasoned,  or  acrid 
food;  the  use  of  spirituous  liquors;  excessive  fatigue;  relaxation;  a  dissolved 
state  of  the  blood ;  violent  passions  of  the  mind,  «fcc. 

The  treatment  of  this  disease  must  be  varied  according  to  its  cause.  When 
It  is  occasioned  by  any  error  in  the  patient's  regimen,  an  opposite  course  to  that 
■wMch  induced  the  disorder  must  be  pursued,  and  cuch  medicines  taken  as  have 


266 


DR   CHASE'S  RECIPES, 


w  >l 


a  tendency  to  restrain  the  flow  and  counteract  the  morbid  aflFections  of  the- 
system  from  whence  it  proceeds. 

To  restrain  the  flow,  the  patient  should  be  kept  quiet  and  easy  both  in  body 
and  mind.  If  it  be  very  violent,  she  ought  to  lie  in  bed  with  her  head  low;  to- 
live  upon  a  cool  and  slender  diet,  as  veal  or  chicken  broths  with  bread;  and  tO' 
drink  decoctions  of  nettle-roots,  or  the  greater  comfrey.  If  these  be  not  suffi- 
cient to  stop  the  flow,  stronger  astringents  may  be  used,  as  Japan  earth,  alum, 
elixii  of  vitriol,  the  Peruvian  bark,  &c. 

Two  drams  of  alum  and  1  of  Japan  earth  may  be  pounded  together,  and 
divided  Into  8  or  9  doses,  one  of  which  may  be  taken  3  times  a  day. 

Persons  whose  stomachs  cannot  bear  alum,  may  take  2  table-spoonfuls  of 
the  tincture  of  roses  8  or  4  times  a  day,  to  each  dose  of  which  10  drops  of  laud- 
anum may  be  added. 

If  these  should  fail,  half  a  dram  of  the  Peruvian  bark,  in  powder,  with  10' 
drops  of  the  elixir  of  vitriol,  may  be  taken  in  a  glass  of  red  wine,  4  times  a. 
day. 

2.  Oil  of  erigeron  1  to  5  drops  every  }^  hour  or  hour,  dissolved  in  a  little^ 
alcohol,  arrests  flooding,  or  hemorrnage  of  the  womb,  promptly.  Avery  severe 
case  of  "flooding  to  death  "  was  saved  by  putting  hot  sand  bags  under  the  back 
of >  the  head  and  heart — hotter  than  the  hand  could  bear,  frequently  renewed. 

LETTCOBBHEA,  FLUOR  ALBUS,  OB  WHITES.— The  uterino 
flow  may  offend  in  quality  as  well  as  in  quantity.  What  is  usually  called  the 
fluor  albuH,  or  "  whites,"  is  a  very  common  disease,  and  proves  extremely  hurt- 
ful to  delicate  women.  This  discharge,  however,  is  not  always  white,  but 
pale,  yellow,  green,  or  of  a  blackish  color;  sometimes  it  is  sharp  and  corrosive, 
sometimes  foul  and  fetid,  &c.  It  is  attended  with  a  pale  complexion,  pain  in 
the  back,  loss  of  appetite,  swelling  of  the  feet,  and  other  signs  of  debility.  It 
generally  proceeds  from  a  relaxed  state  of  the  body,  arising  from  indolence, 
the  excessive  use  of  tea,  coffee,  or  other  weak  and  watery  diet. 

To  remove  this  disease,  the  patient  must  take  as  much  exercise  as  she  caa 
bear,  without  fatigue.  Her  food  should  be  solid  and  nourishing,  but  of  easy 
digestion;  and  her  drink  pretty  generous,  as  /ed  port  or  claret,  mixed  with 
lime-water.  Tea  and  coffee  are  to  be  avoided.  I  have  often  known  strong 
broths  to  have  an  exceeding  good  effect;  and  sometimes  a  milk  diet  alone  will 
perfonn  i*  cure.  The  patient  ought  not  to  lie  too  long  a-bed.  When  medicine 
is  necessary,  we  know  none  preferable  to  the  Peruvian  bark,  which  in  this  case 
ought  always  to  be  taken  in  substance.  In  warm  weather,  the  cold  bath  will 
be  of  considerable  service. 

1.  Moisten  a  sponge  with  glycerine,  roll  it  in  fine  powder  of  boracic 
acid  and  push  up  in  the  mouth  of  womb  daily — a  tape  or  ribbon  may  be  tied  to 
the  sponge  to  remove  it.  ^     ,. .  .'   .  ;I,   ,,,         •  • 

2.  Obstinate  cases  of  "whites,"  or  leucorrhea  may  be  cured  by  insuffla- 
tion of  powdered  vegetable  charcoal. 

3.  Pond's  ex.  of  w'tch  liazel,  1  table-spoonful  in  a  t^ea-cupful  of  warm 
water,  injected  well  up  into  the  vagina,  3  times  a  day — eures  the  worst  cases  ia 
a  few  weeks. 


TREATMENT  OF  D18EASE& 


Wt 


4.  Leucorrhea,  Ixgeotion  for.— Pulverized  golden  seal,  1  oz.;  bora- 
cic  acid,  }2°z.;  pulverized  alum,  }^  oz. ;  sulphate  of  zinc,  20  grs.  Dirbctionsi 
— Mix  thoroughly  together,  and  keep  in  a  well  stopped  bottle,  or  suitable  cov- 
ered box.  At  tea  time  put  1  tea-spoonful  of  the  powder  into  a  cup  of  hot. 
tea — green  tea  is  preferable.  Stir  3  or  8  times  diuring  the  evening,  and  at  bed* 
time  strain  it  and  inject,  with  a  female  syringe,  every  night,  if  bad,  or  every 
second  night  in- ordinary  cases.  First  cleansing  the  parts  by  injecting  1  pt.  to  1 
qt.  of  water,  as  hot  as  it  can  be  borne.  (See  also  "  Injection,  Valuable  in  Gon- 
orrhea, or  Leucorrhea.''  See  also  "Red  Drops  for  Gonorrhea,  Leucorrhea, 
etc.") 

Bemarks, — Dr.  Mason  says  this  has  proved  a  splendid  remedy  in  every  case" 
where  he  has  used  it.  I  have  also  used  it  with  success.  But  as  quinine  and 
tannin  have  latterly  oeen  used  considerably  in  these  cases  of  leucorrhta,  with 
almost  entire  success,  I  will  give  one  containing  them,  which  I  have  also  tried- 
with  great  satisfaction  as  follows: 

6.  Leuoorrliea,  Valuable  Injection  for.— Fl.  ex.  of  golden  seal 
and  chlorate  of  potash,  pulverized,  each  1  dr. ;  sulphate  of  zinc,  2  drs. ;  tannia 
and  sulphate  of  quinine,  each  ^  dr. ;  distilled  or  pure  soft  water,  1  qt.  Inject 
morning  and  night;  first  cleansing  the  parts  by  injecting,  once  or  twice,  water 
as  hot  as  can  be  borne.  Directions — In  mixing  these  ingredients,  dissolve  the 
sulphate  of  zinc  in  }4  V^^^  of  water,  tlien  put  the  quinine  in  a  mortar,  with  a 
little  aromatic  sulphuric  acid  to  dissolve  it,  then  add  to  the  zinc  water.  Put  the 
tannin  into  another  J^  pint  )f  the  water,  and  stir  until  dissolved,  then  mix  the 
two  and  add  the  other  articles,  and  the  balance  of  the  water,  to  make  1  qt.; 
shake  when  used;  and  use  only  enough  to  flU  the  vagina  once,  holding, it  ia. 
place  3  or  3  minutes,  by  placing  the  fingers  of  one  hand  over  the  vulva,  or 
external  part,  having  first  used  the  hot  water,  as  directed  in  the  last  recipe 
above;  keeping  it  in  place  also  2  or  3  minr.tes,  each  time,  in  the  same  manner  as 
here  directed,  is  of  the  utmost  importa-ice,  as  this  plan  distends  and  cleanses 
the  whole  vagina,  while  in  the  old  way,  the  injections  flowed  out  alongside  of 
the  tube,  cleansing  but  veiy  little  indeed.  Use  enough  of  the  hot  water  to  dis- 
tend it  twice  at  least,  before  using  the  tea  or  other  injection,  and  the  cure  will 
be  quick  and  satisfactory. 

Bemarks. — With  this,  Dr.  J.  "W.  Burney,  of  Des  Arc,  Ark.,  says  he  has 
had  more  success  than  witli  any  other;  but  with  this  he  also  gives  1  tea-spoonful 
3  times  daily  of  the  fl.  ex.  of  buchu  internally,  in  a  little  flaxseed  tea.  The 
plan  and  remedies  are  excellent,  as  I  have  tested  them. 

CESSATION  OP  MENSES,  OB  TURN  OF  LIFE.— That  per- 
iod of  life  at  which  the  menses  cease  to  flow  is  likewise  very  critical  to  the  sex. 
The  stoppage  of  any  customary  evacuation,  however  small,  is  sufficient  to  dis- 
order the  whole  frame,  and  often  to  destroy  life  itself.  Hence  it  comes  to  pass, 
that  so  many  women  either  fall  into  chronic  disorders,  or  die  about  this  time ;  such 
of  them,  however,  as  survive  it,  without  contracting  any  chronic  disease,  often 
become  more  healthy  and  hardy  than  they  were  before,  and  enjoy  strength  and. 
vigor  to  a  very  great  age. 


268 


DR.  CHASE'S  RECIPES.  ' 


If  the  menses  suddenly  cease,  in  women  of  a  full  habit,  they  ought  to 
abate  somewhat  of  their  usual  quantity  of  food,  especially  of  the  more  nourishing 
kind,  as  flesh,  eggs,  «&c.  They  ought  likewise  to  take  sufllcient  exercise,  and 
to  keep  the  bowels  open.  This  may  be  done  by  taking,  once  or  twice  a  week, 
a  little  rhubarb,  or  ar  infusion  of  hiera  picra  in  wine  or  brandy,  or  purgatives 
recommended  elsewhere,  and  if  complicated  with  other  diseases,  call  a  doctor. 

DEFICIENT  AND  PAINPUI.  MENSTEUATION.-The  amount 
bf  suffering  among  women  from  this  disease  is  ala'*ming,  and  far  greater  than 
In  our  "grandmothers'  days."  It  seldom  appears  until  they  have  menstruated 
some  time  with  considerable  regularity,  and  IlLtle  or  no  pain ;  afterward,  they 
begin  to  suffer  more  or  less  pain,  which  increases  until  it  becomes  grinding  and 
4nore  severe  than  those  of  labor. 

It  soon  affects  the  general  health,  destroys  the  complexion,  and  ruins  the 
'disposition.  The  pain  generally  begins  in  the  back,  extends  to  the  loins  and 
liips,  and  is  followed  by  pressing  down  pain,  resembling  In  severity,  those  of 
labor.  At  first  a  slight  discharge  takes  place,  but  suddenly  ceases,  after  some 
time  is  renewed  arid  becomes  more  plentiful,  which,  together  with  the  pain 
gradually  ceases.  The  discharge  differs  from  that  of  a  healthy  menstruation 
in  appearance,  being  mixed  with  lumps,  and  clots  of  flaky  matter,  having  the 
appearance  of  membrane  or  skin.  The  breasts  frequently  swell  and  become 
painful.    Women  seldom  have  children  who  have  this  disease  in  a  severe  form. 

Strictly  avoid  the  use  of  all  spirituous  liquors,  and  keep  the  bowels  well 
'Open  a  few  days  before  the  expected  attack.  The  patient  sliould  be  kept  in  bed, 
•diink  freely  of  tea  made  either  of  pennyroyal,  catmint,  sage,  or  the  leaves  of 
.spruce  pine,  until  tlie  discharge  be  fully  established ;  after  which  the  pain  seldom 
returns  for  that  period.  Sometimes  1  or  2  grains  of  powdered  ipecac,  or 
3^  tea-spoonful  of  the  syrup  taken  every  3  hours,  will  bring  on  the  flow 
freely,  when  other  means  fail.    Keep  up  the  warm  baths  for  some  time. 

1.  In  painful  menstruation,  great  benefit  is  received  from  the  use  of  the 
warm  bath;  and  apply  hot  water  in  bottles  to  the  whole  surface  of  the  abdomen, 
with  hot  bricks  to  the  feet;  or  ajiply  a  hot  poultice  or  fomentation  of  hops, 
tansy,  or  bqueset  and  take  the  following: — Pulverized  camphor,  25  grs. ;  ma- 

-crotin,  25  grs.;  ipecac,  25  grs.;  cayenne,  12  grs.;  opium,  12  grs.  Mix,  and 
make  into  24  pills,  with  ex.  of  hyoscyamus,  and  take  1  pill  every  2,  3,  or  4 
hours,  according  to  the  urgency  of  the  case. 

2.  Take  warm  hip  baths  }4  hour  at  a  time.  Hot  fomentation  low  down 
on  the  back  will  arrest  overfloio  of  menses. 

3.  Take  }^  gt.  codeia  night  and  morning.  You  won't  need  anything  else. 

4.  Painful  Menstruation  and  Other  Pains,  Remedy  for.— 
Dr.  King,  of  Toledo,  thinks  very  much  of  tbe  following  remedy,  not  only  in 
painful  menstruation,  but  also  for  pain  in  the  stc  ^ch  or  bowels,  colic,  cholera- 
morbus,  diarrhea,  etc.  The  author  has  used  it  i  a.e  latter  cases  with  so  much 
satisfaction  that  he  has  faith  in  its  virtues  in  the  first  named:  Oil  of  cloves, 
<;innamon,  anipe  and  poppermirt.  o.ich  40  drops  {%  drs.);  put  these  into  8  ozst 
.of  alcohol,  and  add  sujphuric  etliev  and  laudanum,  cacli  1  oz.     Dose— In  bail 


TREATMENT  OF  DISEASES. 


26» 


cases,  1  tea-spoonful  in  cold,  sweetened  -water;  repeat  in  10  to  20  minutes,  if' 
needed,  and  at  longer  intervals  as  long  as  needed.  For  children,  in  stomach  or 
bowel  difficulties,  according  to  age  and  severity,  from  10  drops  to  ^  tea-spooa- 
ful,  as  required  to  meet  all  cases. 

6.  Fainfol  Menstruation  and  Nervous  Debility,  Stim- 
ulating Tonio  for.— Quinine,  60  grs. ;  morphine  and  arsenioiis  acid, 
each  1  gr. ;  strychnine,  1  gr.;  alcoholic  ex.  of  aconite  (or  if  this  is  not  on 
hand,  the  same  amount  of  the  ex.  of  hyoscyamus  may  take  its  place),  3  grs.  of 
the  one  used.  Mix  very  thoroughly,  and  make  into  30  pills.  Dose — Take  1 
pill  only,  every  6  hours,  until  relieved.  Women  troubled  with  painful  menstru- 
ation, should  keep  them  on  hand  for  use,  as  soon  as  the  least  pain  is  manifested;, 
but  do  not  take  tliem  any  oftener  than  1  once  in  6  hours. 

Bemarks. — Tliis  pill  I  obtained  from  an  old  physician,  whom  I  have  known 
over  40  yeais,  and  I  know  him  to  be  in  every  way  reliable.  Some  will  say: 
"They  contain  poisonous  articles."  So  they  do,  and  so  do  very  many  of  our 
best  medicines.  It  depends  wholly  upon  the  amount  taken  as  to  their  injurious 
effects;  here  we  liave  3  grs.  of  quinine,  3^  gr.  of  the  ex.  of  aconite,  ^gth.  of  a  gr. 
of  morphine  andarscnious  acid,  and  ^gth.  of  a  gr.  of  strychnine,  only,  in  each 
pill.  If  they  are  taken  as  directed,  as  to  dose  and  time — 1  pill,  6  hours  apart — • 
there  is  not  the  least  danger  in  their  use,  as  these  articles  are  all  sometimes, 
sriven  in  doses  twice  as  large  as  here  given.  It  is  indeed,  a  happy  combination 
Oi  our  most  reliable  remedies,  for  cases  requiring  the  properties  named — some- 
thing to  allay  pain  and  strengthen  the  system.  After  the  30  pills  have  been 
taken,  if  not  cured  before,  wait  a  week,  at  least,  before  having  any  more  made. 
By  that  time  some  of  the  chinoidine,  or  cinchonidia  pills,  found  among  the 
Ague  Remedies  or  the  tonic  pills  for  Debility  following  Leucorrhea,  may  bo 
taken,  with  good  results. 

DISEASES  OP  THE  WOMB,  UTERUS-The  organ  in  which 
the  embryo  lives  and  grows  until  the  time  of  birth.  It  is  shaped  some- 
thing like  a  pear,  with  the  broad  end  uppermost.  Its  broadest  part  is  called 
its  fundus;  it  has  aiso  a  body  and  a  neck;  its  moutli  opens  into  the  vagina.  In 
the  unimpregnated  state,  it  would  hardly  contain  a  kidney-bean,  but  at  the  fviU 
time,  it  expands  sufficiently  to  contain  one  or  more  children,  with  their  waters, 
membranes,  anrl  after-births.  At  the  upper  part  of  the  womb,  two  broad  mem- 
branous expansions  arise,  and  are  the  means  of  its  attachment  to  the  sides  of 
the  pelvis;  in  the  doublings  of  these  expansions  are  situated  the  ovaria,  the 
receptacle  of  certain  vesicles,  which  are  afterwards  animated;  and  also  the 
tubes,  through  which  one  or  more  vesicles  pass  down  into  the  uterus,  there 
being  an  opening  at  each  side  of  the  fundus.  Sometimes  the  embryo  grows  in 
one  of  these  tubes,  instead  of  getting  into  the  uterus.  Such  extra-uterine  con- 
ceptions are  generally  fatal  to  the  mother  and  child.  From  tlie  womb  proceeds 
the  ]\Ionthly  Discharge. 

Tlie  sympathies  of  the  womb  with  the  other  parts  are  of  the  most  general 
and  extensive  kind.  Not  even  the  stomach  itself  has  more  influence  on  the  rest 
of  the  system.     When  the  state  and  contents  of  the  worab  arc  altered  by  preg- 


^       1  .    *' 
! 


..■.>«.»!,  , 


•870 


DR  0HA8E6  RECIPES. 


\ 
i, 


nancy,  the  stomacli,  the  bowels,  and  digestive  functbns  are  In  very  frequent 
instances  exceedingly  deranged.  The  brain  and  nervous  system,  the  function 
of  respiration,  and  the  state  of  the  breasts,  are  all  very  much  influenced  by  the 
condition  of  the  womb. 

The  womb  is  subject  to  a  variety  of  disorders,  the  most  common  and  im- 
portant of  which  are  as  follows: 

1.  Bearing  Down  or  Falling  Down  signifies  that  the  womb  is  lower 
than  it  ought  to  be.  The  first  symptom  is  an  uneasy  feeling  in  the  lower  part 
of  tlie  back,  while  the  patient  is  standing  or  walking;  with  a  sense  of  pressure 
or  bearing  down.  As  the  complaint  increases,  a  swelling  appears  to  come  in 
the  way  of  the  discharge  of  urine,  which  the  patient  cannot  pass  without  lying 
down,  and  pushing  aside  the  tumor  which  prevents  it.  In  more  advanced  and 
severe  cases,  the  womb  is  forced  altogether  out  of  the  parts,  as  a  hard  and 
bulky  substance  hanging  between  the  thighs.  In  many  cases  the  protruded 
parts  are  ulcerated,  and  give  great  uneasiness  by  their  being  fretted.  Many 
complaints  arise  in  other  pnrts  of  the  system  from  this  local  disease.  Tliere  is 
sickness  and  other  disordei's  Of  the  stomach  and  bowels,  with  hysterics  and 
nervous  affections;  while  the  inability  to  take  exercise  is  itself  a  great  evil, 
and  tends  to  impair  still  more  the  general  health. 

Causes. — Every  woman  should  know  these,  and  avoid  them  as  far  as  pos- 
sible. Whatever  tends  to  weaken  the  general  system  or  the  passage  to  the 
womb,  may  give  occasion  to  its  falling  down.  In  the  unmarried  state,  all 
violent  or  long  continued  exercise  when  the  person  is  unwell,  has  a  tendency 
to  bring  on  the  complaint;  hence,  young  women  at  these  times  should  avoid 
dancing,  riding,  and  long  walking  or  sianding.  Married  women  have  it 
brought  on  by  frequent  miscarriage,  improper  treatment  during  labor,  and 
taking  much  exercise  too  soon  after  delivery. 

Treatment.  When  the  disease  has  occurred  recently,  and  is  not  very 
bad,  the  system  is  to  be  strengthened  by  nouiishing  diet,  by  the  cold  bath,  by 
moderate  exercise;  and  a  mild  astringent fluia  is  to  be  thrown  into  the  passage. 
This  may  be  made  of  20  grs  of  white  vilriol  to  1  pint  of  rose-water.  But 
when  the  complaint  is  of  longer  standing  and  more  severity,  the  patient  must 
be  confined  to  the  horizontal  posture;  bark  and  wine,  and  chalybeate  medicines 
must  be  employed,  and  a  stronger  astringent,  as  a  decoction  of  oak-bark,  with 
some  acid  added  to  it,  must  be  thrown  up.  Sometimes  these  means  are  all 
Ineffectual,  and  an  instrument  of  wood  or  ivory,  called  a  pessary,  must  be 
worn,  to  fill  the  outer  passage  and  prevent  the  womb  from  falling  down.  This 
instrument  should  be  removed  ervery  two  or  three  days,  and  cleaned.  Some- 
times this  soon  effects  a  cure;  but,  in  general,  it  requires  to  be  worn  for  years. 
If  a  person  liable  to  this  disease  becomes  pregnant,  it  disappears  about  the  third 
or  fourth  month;  and  if  proper  measures  be  taken  after  delivery,  the  return 
of  the  complaint  may  be  prevented  in  many  instances. 

2.  Tumors  or  Polypi  in  the  Womb  and  Vagina.— These  are  of 
various  sizes  and  consistency;  they  are  sometimes  broad  and  flat  at  their  base, 
sometimes  they  have  a  narrow  neck.    They  occasion  a  discliarge  of  blood  at 


TREATMENT  OF  DISEASES. 


871 


times;  but  when  small,  they  are  not  product'  (re  of  much  inconvenience.  But 
if  tbey  become  large,  they  give  rise  to  symptoms  both  troublesome  and  dan- 
gerous. There  is  violent  bearing  down  pain,  discharges  of  blood,  or  of  fetid 
dark-colored  matter  from  the  vagina,  pain  or  difficulty  of  making  water, 
irritation  of  the  rectum,  and  a  frequent  desire  to  go  to  stool.  When  very 
large,  the  polypus  hangs  out  from  the  passage.  If  the  disease  be  not  relieved, 
the  pains  become  more  violent,  the  constitution  is  affected,  and  the  continual 
discharge  greatly  weakens  the  patient. 

TiiEATMKNT. — As  the  patients  themselves  cannot  distinguish  tumors  from 
other  diseases  producing  similar  symptoms,  their  existence  must  be  ascer- 
tained by  the  examination  of  a  physician;  and  their  removol  effected  by  a 
surgical  operation,  either  by  the  knife  or  by  ligature,  performed  by  a  surgeon 
well  acquainted  with  the  structure  and  connections  of  the  parts.  No  internal 
remedies  will  do  any  good  till  the  tumor  is  removed.  When  this  is  accom- 
plished, the  general  health  is  to  be  improved  by  proper  diet  and  tonic  medicines. 

3.  Cancer  of  the  Womb.— This,  when  in  a  siate  of  ulceration,  con- 
stitutes one  of  the  most  deplorable  diseases  which  can  afflict  humanity.  Cancer 
of  the  womb  most  generally  attacks  at  the  decline  of  life,  though  not  exclu- 
sively so.  At  first  the  patient  has  an  uneasy  feeling  of  weight  at  the  lower 
part  of  the  belly,  with  heat  or  itching.  Afterwards  shooting  pains  occur; 
then  a  pain,  giving  a  gnawing  burning  sensation,  seeins  fixed  in  the  region  of 
the  womb.  This  pain  is  attended  by  tlie  discharge  of  .'.l-colorcd,  sharp  mat- 
ter, which  irritates  and  corrodes  the  neighboring  parts.  As  the  diseaso  con- 
tinues, almost  every  function  of  the  body  becomes  disordered.  Sickness  and 
vomiting  comes  on,  the  bowels  are  torpid  and  irregular,  hectic  fever,  and 
great  emaciation  ensue,  and  the  spirits  are  dejected  and  desponding.  Swell- 
ings of  various  glands,  and  watery  swelliii?:s  of  the  limbs,  not  unfrequently 
occur.  Symptoms  resembling  those  of  the  early  stages  of  cancer,  may  arise 
from  other  complaints  in  the  womb,  as  from  polypus  growths;  the  nature  of 
the  disease  should  therefore  be,  if  possible,  ascertained  at  an  early  period,  that 
the  one  may  be  removed,  and  the  other  Icept  from  rapid  advancement  and 
ulceration,  so  far  as  we  are  able.  Cancer  in  the  womb  appears  to  begin  with 
a  thickening  and  hardness  of  that  organ;  which  we  suspect  when  there  are 
pains  in  the  thiglis  and  back,  a  bearing  down  when  the  patient  is  using  exer- 
cise, and  occasional  discharge  of  clotted  blood. 

TuEATMENT.— Of  the  nature  of  cancer  of  the  womb,  we  are  as  ignorant 
as  of  cancer  in  any  other  part  of  the  body;  and  when  the  disease  is  estab- 
lished, we  are  as  destitute  of  any  remedy.  In  the  periods  of  deplorable  "uffer- 
ing  which  terminate  the  life  of  the  patient,  we  can  do  little  more  than  p  filiate 
symptoms;  and  the  whole  tribe  of  narcotic  medicines  have  been  brought  into 
requisition  on  such  occasions.  Opium,  belladonna,  hemlock,  and  vario'-s 
others  have  been  tried,  and  failed.  Mercury,  in  every  shape,  is  absolutely 
pernicious  in  cancer. 

Thd  melancholy  distress  to  which  patients  are  reduced  by  cancer  of  the 
•*^omb,  disposes  the  minds  both  of  themselves  and  their  friends  to  listen  with 


272 


DR  CUASW a  RECIPES. 


eagerness  to  the  promises  of  relief,  which  ignorant  and  Interested  empirics  so 
liberally  make  to  thom.  But  all  such  promises  must  be  met  with  the  most  ob- 
stinate incredulity.  The  leurned,  the  experienced,  and  the  candid  members  of 
the  medical  profession  declare,  that,  as  yet,  no  drug  has  been  found  capable 
of  curing  cancer  by  acting  on  the  constitution ;  and  whoever  suffers  herself  to 
be  deluded  by  the  boasts  of  those  whose  only  aim  is  to  vend  their  nostrums, 
loses  the  time  that  might  be  better  employed,  and  neglects  those  suggestions 
which  might  palliate,  though  they  cannot  cure,  her  complaints. 

4.  Inflammation  of  the  Womb.— This  seldom  happens,  except  in 
the  puerperal  state.  It  may  occur  at  any  time  of  life,  especially  durhig 
the  years  of  menstruation.  Like  other  inflammations,  it  is  ushered  in 
by  shivering,  followed  by  great  heat,  thirst,  quick  hard  pulse.  Pain  la 
felt  in  the  womb  from  the  beginning,  with  a  sensation  of  fulness  and  weight; 
also  a  burning  heat  and  throbbing.  The  exact  spot  where  the  pain  is  felt 
varies  according  to  the  part  of  the  womb  that  is  inflamed;  it  may  be  towards 
the  navel,  or  over  the  share-bones,  or  shooting  backwards,  or  down  the  thighs- 
or  it  may  affect  the  bladder  with  pain  and  suppression  of  urine,  or  difficulty 
of  passing  it. 

It  is  distinguished  from  after-pains  by  the  constancy  of  the  pain,  by  the 
heat  and  throbbing  of  the  part,  and  by  the  pain  being  much  increased  on  pres- 
sure at  the  region  of  the  womb. 

Cmtses. — Inflammation  of  the  womb  is  induced  by  cold,  direct  injury 
external  or  internal,  from  medicinal  or  Instrumental  means  to  produce 
abortion,  by  difficult  or  tedious  labor,  by  officious  interference  during  labor, 
or  by  forcing  the  expulsion  of  the  child  and  after-birth;  by  too  much  strong 
food  or  heating  drinks;  by  exposure  to  cold  during  perspiration,  or  by  using 
cold  drinks. 

Treatment. — It  requires  very  prompt  and  active  interference,  as  its  pro- 
gress is  very  rapid,  and  its  event  uncertain  and  dangerous.  If  assistance  is 
procured  in  time,  it  may  be  stopped  by  blood-letting,  both  general  and  local, 
by  leeches,  low  diet,  diluent  drinks  slightly  acidulated;  with  laxative  medi- 
cines or  clysters,  and  fomentations  to  the  belly.  A  copious  sweat,  and  a  flow 
of  the  lochia,  with  relief  from  pain,  mark  the  success  of  this  plan  of  treat- 
ment. But  we  are  not  always  so  successful;  for  the  pain  sometimes  becomes 
more  acute,  with  throbbing,  and  an  increase  of  fever,  sickness,  delirium,  and 
restlessness.  In  these  cases  there  is  risk  of  mortification ;  and  this  is  shown  to 
have  come  on  by  a  languid  pulse,  low  deliriun,  and  cold  clammy  sweat.  Such 
tennination  happens  chiefly  in  bad  constitutions,  or  in  those  who  are  much 
debilitated.  The  discharge  does  not  escape  and  there  is  absorption.  A 
physician  should  be  called  at  once  as  there  is  great  danger.  "When  the  discharge 
commences,  the  strength  of  the  patient  is  to  be  supported  by  nourishing  diet, 
the  bowels  are  to  be  kept  open,  and  bark  and  wine  to  be  given.  Much  atten- 
tion must  be  paid  to  cleanliness. 


TREATMENT  OF  DISEASES. 


878 


MISCBLLAlTEOaS  BECEIPTS  FOR  FEMALE  COMPLAINTS 

IN  GENERAL. 

1.  Female  Debility,  Tcnio  Pill  and  Infusion  for.— In  cases  of 
female  debility  from  uterine  difficulties,  often  also  connected  with  ague  or 
chills  and  fever;  but  whether  chills  and  fever  or  not,  the  following  pill  and 
infusion  will  be  found  valuable: 

1.  .Ha.— Sulphate  of  quinine,  1  dr.;  citrate  of  iron.Sdrs.;  solid,  or  alco- 
holic ex.  of  nux  vomica,  16  grs.  Mix  thoroughly,  and  make  into  64  pillar 
Dose — Take  1  pill  only,  half  an  hour  before  each  meal  and  at  bed-time. 

II.  Tonie  and  Alterative,  or  Infusion. — In  connection  with  the  above  pill 
much  additional  benefit  will  be  derived  in  these  cases  by  the  use  of  the  com- 
pound infusion  of  gentian,  made  as  follows: 

Gentian  root,  ^  oz. ;  orange  peel  and  coriander  seed,  each,  1  dr. ;  dilute 
alcohol  (half  alcohol  and  half  water),  4  ozs.;  cold  water,  13  ozs.,  to  which  in 
these  cases  add  nitro-muriatic  acid,  I  dr.  DinECTiONS. — All  the  articles  to  be 
dry  and  coarsely  .ground  or  bruised;  then  put  on  the  diluted  alcohol  and  let 
stand  8  or  4  hours;  then  put  on  the  water  and  let  stand  13  hours,  and  strain; 
then  add  the  acid  and  shake  well.  "  An  excellent  way,"  says  Dr.  Warren, 
"  for  using  gentian."  This  plant  comes  from  Germany,  growing  in  the  Alps, 
Apennines  and  Pyrenees  mountains.  It  excites  the  appetite  and  invigorates 
the  digestive  powers,  and  is  used  in  all  cases  of  debility.  It  is  much  used  in 
dyspepsia  and  during  recovery  from  all  exhaustive  diseases.  Dose — Take  1 
table-spoonful  half  an  hour  after  each  meal. 

Remarks. — If  in  any  case  there  are  ulcerations  at  the  neck  of  the  womb  or 
vagina,  let  there  be  taken  J^  tea-spoonful  doses,  8  times  daily,  ot  the  syrup  of 
iodide  of  iron,  an  hour  or  two  after  the  infusion  is  taken;  and  in  these  cases  of 
ulceration  it  is  best  to  submit  the  case  to  a  physician  and  have  him  make  such 
caustic  applications  as  will  kill  the  ulcers.  The  Monsel  salts  is  a  good 
thing  to  be  applied  to  them.  The  fact  of  ulceration  may  be  known 
by  a  sensation  of  heat,  and  perhaps  pain,  at  the  point  of  ulcera- 
tion, the  discharge  of  matter,  etc.  This  combination  of  treatment 
is  well  known  to  be  exceedingly  valuable.  The  nitrate  of  silver 
(lunar  caustic  in  stick)  is  often  used,  and  I  have  applied  it — just  touching  the 
surface  of  the  ulcer  once  in  4  or  5  days,  has  soon  cured  them,  but  more  recently 
I  have  introduced  the  Monsel  salts  upon  them,  and  also  along  the  vagina  as  the 
spcf^ulum  was  withdrawn,  with  very  satisfactory  results,  except  that  this  salt 
contains  iron,  and  consequently  stains  the  clothing;  hence,  again,  I  have  applied 
tlie  sub-nitrate  of  bismuth,  which  does  not  stain,  and  I  cannot  see  but  it  does 
equally  well  if  put  on  pretty  freely  twice  a  week,  night  and  morning,  using 
the  injections  as  given  in  leucorrhea  (which  see). 

2.  Mrs.  Chase's  Magio  Tonio  Bitters  for  Weak  and  Debili* 
tated  Females. — Best  red  Penivian  bark,  prickly  ask  bark,  and  poplar 
root  bark,  each,  4  ozs.;  cinnamon  bark,  1  oz.;  cloves,  ^  oz. ;  whiskey  and 
clear  worked  cider,  each,  3  qts.    DraECTioNS,  Dose,  etc.— Grind  all  coarsely 

18 


i  :-r 

m 

'  i  ." 

i 

•    Ml 

■   '''  '■'■  ■''« 

1 

.:r  .-• 

i  'fj'^'* 

1  ;,  ■]»  :<: 

'.i"''' 

J;.':-:.;       ' 

'i^ii 

874 


DR  CHASE'S  REOIPEa. 


t  I 


or  bruiso  with  a  hammer,  and  put  into  the  jug  or  bottle  with  the  spirits  and 
cider,  (or  water,  if  no  good  cider  can  bo  liad,  but  the  cider  is  much  the  beat), 
and  shalie  daily  for  10  days;  take  out  tlie  dregs,  either  filter,  or  strain  and  proas 
out,  as  you  clioose,  and  take  a  wine-glass  of  it  immediately  after  each  meal. 
The  dregs  steeped  in  1  qt.  of  water  will  yield  considerable  more  strength, 
which  may  be  added  to  ihe  tonic  bitters  when  strained  off 

Remarka. — I  hare  made  this  for  my  wife  sevcro;!  times,  and  I  did  not  fall 
to  help  her  dispose  of  it  occasionally  myself.  Ilcr  remark  has  often  been: 
"Oh I  what  an  appetite  it  gives  me,"  etc.  It  is  a  very  valuable  tonic,  and, 
from  the  spices,  very  pleasant  to  take. 

3.  Sore  Nipples,  Bemedy. — A  mixture  of  honey,  borpx,  alum  and 
«trong  sage  tea. — Mrs.  Mary  Bluke,  of  Parsons,  Kan.,  in  Blade.  Knowing  a 
similar  mixture  to  be  valuable  as  a  gargle  for  sore  throat,  I  believe  it  will  be 
■equally  valuable  for  sore  nipples.  About  %  tea-spoonful  each  of  powdered 
borax  and  alum,  and  1  tea-spoonful  of  strained  honey  to  1  cup  of  strong  sage 
tea. 

For  a  Oargle. — A  heaping  tea-spoonful,  each,  of  the  powder,  and  3  tea- 
spoonfuls  of  honey  to  %  pt.  of  the  strong  sage  tea,  will  be  sufficient,  and  be 
found  excellent;  and  for  the  gargle  it  weald  be  all  the  better,  if  1  to  2  cayenne 
peppers  (such  as  pepper  sauce  is  made  of),  or  small  red  pepper,  was  steeped  with 
the  sage  in  making  the  tea.  Children,  however,  cannot  tolerate  the  pepper; 
then,  for  children,  leave  them  out.  Gargle  at  least  6  times  a  day,  and  for  the 
nipples,  wash  off  tlie  saliva,  and  apply  afte.  each  time  of  nursing.  (See  also 
the  following,  aud  "Sore  Nipples,  Brv^asts,  etc.,  to  Avoid  and  to  Cure," below.) 

4.  Sore  Nipples,  Efficient  Bemedy — a  medical  writer  informs 
tis  that  nitrate  of  lead,  10  grs.,  in  1  oz.  of  glycerine,  or  brandy,  applied  after 
each  nursing,  and  washed  off  before  each  nursing,  is  an  efficient  (certain) 
remedy. 

Remarks. — Aa  he  leaves  it  optional  to  use  one  or  the  other,  the  author 
would  say  use  %  oz.  each  of  brandy  and  glycerine,  to  the  10  grs.  of  nitrate  of 
lead. 

5.  Milk,  Suppression  of.  While  Nursing— Treatment  to 
Bestore. — I.  As  this  difficulty  quite  frequently  occurs  with  nursing  mothers, 
and  is  also  sometimes  slow  in  its  first  secretions  after  child  birth,  I  will  give  an 
item  from  the  Z'  Union  Medicale,  a  French  publication,  which  will  prove  valu- 
able when  needed.     It  says: 

"When  the  milk  secretion  is  slow  in  appearing,  in  a  lying-in-woman 
(woman  in  confinement,  or  child-bearing),  or  when  it  ceases  from  mental  or 
moral  causes  (not  from  inflammation  of  the  breasts  or  other  actual  disease),  it 
may  be  made  to  return  by  cataplasms  (poultices),  or  fomentation  of  castor 
loaves  applied  to  the  breast,  or  by  suction  of  the  nipple,  or  by  meins  of  elec- 
tricity. The  mammary  gland  (the  breast),  is  to  be  slightly  comprsssed  between 
two  sponge  electrodes  (also  known  as  the  poles  of  a  buttery),  and  a  feeble  cur- 
rent passed  through  the  gland  for  10  or  15  minutes  twice  a  day,  after  the  first 
few  electrizations,  the  breasts  become  full,  the  large  veins  appear  on  the  gland, 
;and  the  milk  secretion  is  set  up. 


TREATMENT  OF  DISEASES. 


27S 


Bemarka. — I  have  only  ha>.  an  opportunity  to  test  this  in  one  case,  which 
began  to  improve  by  the  third  day.  The  poultice  should  be  warm,  and  If  the 
caator-bcun  leaf  can  bo  got  (many  people  laisc  them  as  an  ornamental  plant  in 
the  garden),  they,  too,  should  be  put  jon  as  hot  as  can  well  be  borne.  The 
poultice  or  the  leaves  used  in  connection  with  the  electricity  make  it  more 
likely  to  succeed. 

II.  It  is  well,  also,  in  suppression  of  the  milk  which  occurs  most  gener- 
ally, if  at  all,  when  the  child  is  only  a  fcv:  weeks  old,  to  give  acetate  of  potash, 
1  oz.,  in  water,  Sozs. ;  adding  a  little  tinct.  ess.  or  fl.  ex.  of  sassafras  to  flavor. 
Give  in  dosca  of  1  to  2  tea-spoonfuls,  in  a  little  more  watci ,  8  times  daily,  to 
act  on  the  kidneys,  which  are  generally  at  fault,  governing  the  dose  by  this 
action,  not  to  make  too  free  a  flow  of  urine.  As  this  also  helps  to  relax  the 
secretory  functions  of  the  breasts  as  well  as  the  kidneys,  weak  coffee  with 
;-'enty  of  milk  and  loaf  sugar,  and  the  old-fashioned  chocolate,  V'ith  milk  and 
sugar  plenty,  drank  alternately  with  the  coffee,  through  the  day,  is  also  excel- 
lent, says  an  old  doctor  who  has  had  large  experience;  and  also  rub  upon  the 
breasts  freely,  Trask's  ointment,  or  what  he  thinks  better,  the  bitter-sweet 
ointment,  given  below,  all  that  will  be  absorbed. 

6.  Sore  Nipples,  Brea49ts,  eto.— To  Avoid  and  Cure.— Sore 
nipples  are  sometimes  caused  by  wearing  the  dress  or  corsets  too  tight,  but 
most  generally  by  neglecting  to  wash  them  with  cool  water,  and  properly  dry- 
ing with  a  soft  towel,  after  every  nursing.  When  there  is  the  least  tendency 
to  soreness  of  the  nipples,  dust  on  a  little  powdered  magnesia  or  starch,  kept 
generally  as  a  baby  p'^wder,  to  prevent  soreness  in  the  groins  or  other  folds  of 
the  skin.  A  very  littie  mutton  tallow,  or,  better  still,  lamb  tallow,  which  is 
much  softer,  will  prevent  chaflng  when  applied  to  any  part  liable  to  chafe. 
But  if  tliey  become  sore  and  irritable,  make  the  following; 

I.  Bittersweet  Ointment. — Bark  of  the  root,  with  the  outside  scraped  off  a 
little,  J^  lb.;  mutton  tallow  or  lamb  tallow,  ^  lb.;  stewed  carefully  together; 
then  strain  while  hot,  and  box  or  bottle  for  use.  Apply  a  little  after  washing 
and  drying  the  nipples  as  above  at  each  nursing. 

II.  Smartweed  Ointment. — In  places  where  the  bittersweet  can  not  be 
obtained,  take  smartweed  and  tallow,  the  same  amount,  and  make  the  same 
way,  and  use  in  the  same  manner  as  the  Bittersweet  Ointment. 

[The  ^  "sweet  makes  a  most  valuable  ointment  for  all  healing  purposes, 
and  I  know  v-*  only  one  thing  at  all  comparable  with  it  for  similar  puriwses, 
and  that  is  an  ointment  made  with  Balm  of  Gilead  buds,  same  amount,  and 
made  the  same  as  the  bittersweet.  (See  also  Tinct.  of  Balm  of  Gilead  Buds 
for  Cuts,  Bruises,  Wounds,  etc.)  But  the  smartweed  ointment  is  considered 
much  the  best  to  prevent  breasts  from  inflaming  and  going  on  to  suppuration.] 
So  if  there  is  danger  of  this),  use  the  smartweed,  if  obtainable,  or  the  following: 

7.  So^e  Breasts,  to  Prevent  Breaking,  etc.— As  soon  as  there  is 
inflammation  and  swelling  of  the  breast,  indicating  any  danger  that  suppura- 
tion will  take  place,  send  to  tlie  dniorgist  and  obtain  fl.  ex.  (remember,  fl.  stands 
for  fluid  and  ex.  for  extract,)  of  poke  root,  4  ozs.,  and  apply  to  the  breast  by 


^  ::;>:•! 

'■  *:  ■'". 

M 

■'iM 

I  'i 


276 


DR.  CEASE'S  RECIPES, 


wetting  cloths  with  the  extract  and  Iceeping  upon  the  breast.  Also  talce  inter- 
nally of  the  same,  in  doses  of  5  to  10  drops,  in  a  little  watf  every  8  hours,  until 
you  see  improvement  has  commenced;  then  every  4  or  5  hours,  lessen  the  dose 
to  U  to  8  drops.  (A  large,  fleshy  and'robust  woman  will  take  the  10  drops; 
small  and  feeble  ones,  the  5  only.)  Re-wet  the  cloths,  at  least,  as  often  oa 
taken  internally. 

Remarks, — This  is  from  Dr.  Duncan  (referred  to  in  II.,  for  Milk,  To  Dry 
Up),  who  says  of  it:  "  If  administered  early,  it  will  in  12  hours  begin  to  give 
relief,  and  in  86  hours  all  traces  of  inflammation  will  have  subsided  and  disap- 
peared." He  has  used  it  in  numbers,  of  cases,  and  always  with  success,  when 
begun  as  soon  as  inflammation  set  in,  and  before  suppuration  began.  He 
thinks  it,  in  such  cases,  specific  (positive  cure). 

But  if  it  is  seen  that  the  inflammation  of  the  breast  will  go  on,  in  any  case, 
to  suppuration,  poultice  with  slippery  elm,  or  bread  and  milk,  as  warm  as  can 
be  borne,  till  they  break  without  lancing,  if  possible;  but  when  it  comes  to 
lancing,  this  calls  for  a  physician.  So  I  will  leave  the  further  treatment  of 
that  condition  to  him,  simply  remarking  that  a  weak  tinct.  of  myrrh  and  aloes, 
or  a  weakened  tinct.  of  the  muriate  of  iron,  make  good  injections  into  the 
orifices;  if  they  do  not  heal  kindly,  with  som&  of  the  healing  ointments,  as 
Bittersweet,  Balm  of  Gilead,  etc. ,  which  are  good  to  heal  any  sore  on  persons 
or  domestic  animals. 

8.  Itching  of  the  External  Genital  Organs.— The  delicate 
internal  lining  of  the  external  organs  of  generation  sometimes  becomes  the  seat 
of  a  most  distressing  itching,  to  relieve  which  the  parts  may  be  so  irritated  by 
friction  as  to  become  violently  inflamed.  Leeches  have  been  used  sometimes 
with  beneflt:  so  has  the  application  of  cold,  such  as  ice-water,  or  even  lumps 
of  ice  introduced  into  the  vagina.  When  there  is  an  eruption  like  that  in  the 
sore  mouth  of  children,  injections  of  a  strong  solution  of  borax  have  been  very 
useful;  thick  starch  water,  with  a  solution  of  sugar  of  lead,  injected  into  the 
vagina  and  retained  for  an  hour  or  two,  have  been  also  of  great  utility  in  a  few 
cases  under  our  care.  This  irritation  sometimes  arises  from  disease  of  the 
womb,  pregnancy,  the  presence  of  a  stone  in  the  bladder,  or  worms  in  the 
bowels.    The  original  affection  must  first  be  attended  to  in  these  cases. 

9.  Milk,  To  Dry  Up— Camphor  and  Soap  Liniment  for.—. 
Take  a  pint  bottle  and  put  into  it  alcoiiol,  13  ozs. ;  gum  camphor,  1  oz. ;  and 
when  dissolved,  fill  the  bottle  with  good  soft  soap;  but  if  no  soft  soap  can  be 
obtained,  put  in  castile  soap(shaved  finely),  3  ozs.,  and  fill  the  pint  bottle  with 
alcohol.  Either  has  to  be  shaken  when  used;  apply  by  wetting  cloths  and 
laying  on  8  or  4  times  a  day,  after  having  rubbed  the  breast  thoroughly  each 
time.  Before  rubbing,  however,  apply  a  little  of  the  Bittersweet  Ointment, ' 
or  a  little  mutton  or  lamb  tallow,  to  enable  the  hand  to  glide  over  the  breast 
easily.  Careful  rubbing  is  good  alone — with  the  hand,  or  a  soft,  drjr  towel, 
properly  gathered  in  the  hand,  so  it  shall  not  slip.  The  friction  must  always 
be  gentle,  but  continued  some  time.  If  you  want  to  avoid  a  broken  breast, 
see  "Bore  Nipples,  Breasts,  etc.,  to  Avoid." 


i  I 


TR12ATMENT  OF  DISEASES. 


vn 


D.  P.  Duncan,  M.  D.,  of  Waynesboro,  Ga.,  says  that  mint  leaves,  steeped 
abd  applied  to  the  breast,  will  at  once  stop  the  secretion  of  milk,  even  of  one 
breast  alone,  leaving  '.he  other  with  Its  usual  flow  of  milk,  if  desired.  The 
poultice  should  be  applied  hot,  and  changed  when  getting  cold. 

10.  Sore  Nipples. — Nothing  bettec  than  pulverized  gum  acaciaapplied 
every  night,  or  as  often  as  convenient. 

11.  Prevent  Flooding.— Put  your  bandage  on  early  and  secure  it 
flrmly  with  good,  strong  safety-pins;  as  time  and  labor  advances  tighten  the 
bandage. 

12.  Hemorrhage  Fill. — Sulphate  of  berberine  made  into  6  gr.  pills; 
take  every  2  hours  if  necessary.  Women  suffering  from  excemve  flow  may 
rely  on  these  pills,  and  should  always  keep  them  on  hand.  The  same  cures 
itching  of  the  vulva. 

13.  Offensive  Urine— 10  to  20  grs.  of  boric  acid  will  remedy  it  every 
time. 

14.  Vomiting  during  Fregnanoy- 1  drop  of  chloroform  in  hot 
sweetened  water  stops  it. 

15.  Leuchorrhea  or  "Whites. — Back  ready  to  break.  Take  pulver- 
ized egg  shell  (burn  the  shell  so  as  to  pulverize  it)  10  grs.  with  sweetened  milk. 

1.  BABY'S  BECEIFTS.— Sore  Mouth.— Wash  with  cold  water, 
with  a  drop  of  alcohol  in  it. 

2.  Colic. — Aromatic  spirits  of  ammonia,  2  to  4  drops  in  milk  is  as  good 
a  thing  as  I  ever  discovered. 

3.  Nursing  Baby's  Colic— Let  the  mother  take  Igr.  pill  of  asafoetida 
every  morning  for  a  week;  baby  will  take  more  comfort.  Anise  tea  taken  by 
the  mother  increases  the  flow  of  milk  and  prevents  colic.  Fennel  seed  tea  has 
the  same  effect. 

4.  Baby's  Sore  Mouth.— Borax  mixed  in  honey  and  applied  to  the 
sore. 

5.  Baby's  Food.— Boil  sugar  of  milk,  1  oz.  in  }4  pint  water  15  minutes, 
then  add  )4  V^^^  tveah  cows'  miik  and  boil  again.  Always  give  from  bottle 
lukewarm.  If  bowels  are  loose  add  a  tea-spoonful  of  ground  barley,  and  if 
bowels  do  not  move  freely,  use  oatmeal  instead,  boil  15  minutes.  Do  you 
want  to  "make  the  baby  fat,"  bring  fresh  milk  just  to  a  boil,  add  1  table- 
spoonful  each  of  corn  starch  and  white  sugar,  and  continue  to  boil  until  it 
thickens. 

6.  Baby's  Diarrhea. — In  the  course  of  24  hours  give  the  white  of  an 
egg  well  beaten  and  stirred  into  5  or  6  ozs.  of  water  that  has  been  boiled,  add 
3  to  6  drs.  condensed  milk.    Increase  the  quantity  if  necessary. 

7.  Spasms  of  Children. — Apply  a  rag  wet  with  ice  water,  or  ice 
itself  to  the  back  of  the  neck,  just  below  the  base  of  the  brain.  Never  apply 
it  to  the  head. 

8.  Fretful  Baby. — Give  it  onion  tea.  The  same  in  also  good  for  colic, 
■also  colda. 


iid^nD'^TEE'Eii-sr — isrcTiisiisra-. 


• 


THE  EABLY  SIGNS  OP  PREGNANCY:  Cessation  of  Menses 
—Morning  Sickness  —  Changes  in  the  Breasts— Enlargement 
of  the  Abdomen— Calciilation  of  the  Probable  Date  of  Con- 
finement. 

First  Signs  of  Pregnancy.— The  first  circumstance  to  make  a  woman 
suspect  that  she  is  pregnant  is  generally  the  non-appearance  of  her  usual 
monthly  discharge.  This  is  called  the  cessation  of  the  menses,  or  monthlies, 
and  is  one  of  the  most  constant  signs  of  pregnancy.  Cases,  do,  indeed,  now 
and  then  occur,  in  which,  notwithstanding  pregnancy,  the  customary  flow 
takes  place  for  the  first  few  months  just  as  usual,  and  in  certam  still  rarer 
instances  it  has  been  known  to  appear  regularly  throughout  the  pregnancy. 

On  the  other  hand  its  absence  is  by  no  means  a  sure  indication  of  preg- 
nancy, as  it  may  be  due  to  many  other  causes ;  such,  for  example,  as  an  attack 
of  severe  illness,  a  condition  of  general  weakness,  or  even  strong  emotional 
excitement. 

Another  Symptom. — The  next  symptom  to  attract  attention  is  usually 
a  feeling  of  sickness,  often  most  distressing  in  the  early  morning,  ;md  some- 
times accompanied  with  vomiting.  This  commences  about  the  fourth  or  fifth 
week,  and  continues  to  the  middle  of  pregnancy,  when  it  generally  ceases. 
Occasionally  it  lasts  to  the  end  of  the  pregnancy,  while,  on  the  other  hand,  in 
some  women  it  is  entirely  absent  throughout. 

Shortly  after  pregnancy  has  commenced,  asensation  of  weight  and  fullness 
la  felt  in  the  breasts.  A  little  later  these  organs  enlarge,  and  the  nipples 
become  more  prominent;  the  skin,  too,  just  around  the  nipples  becomes  darker 
in  color,  an  alteration  most  marked  in  women  of  fair  skin  and  light  complexion. 
Of  course  these  changes  are  most  noticeable  in  women  who  are  pregnant  for 
the  first  time;  for  when  they  have  once  occurred,  the  breasts  never  quite  resume 
their  original  appearance,  so  that  subsequent  changes  are  less  observable.  The 
breasts  may  increase  in  size,  and  may  even  contain  milk,  without  pregnancy; 
as,  for  example,  in  the  case  of  certain  diseases  of  the  womb. 

Enlargement  of  the  Abdomen. — About  the  end  of  the  third  month 
the  abdomen  begins  to  enlarge,  and  continues  to  do  so  from  that  time  forwards; 
by  the  end  of  the  seventh  month  the  hollow  of  the  navel  has  generally  disap- 
peared. It  need  scarcely  be  said,  however,  that  the  abdomen  may  enlarge 
from  many  other  causes,  so  that  not  one  of  the  four  signs  above  described 
affords,  when  taken  alone,  positive  proof  of  pregnancy;  although,  when  two 
or  more  of  them  are  found  to  be  present,  there  is  good  ground  for  a  strong 
suspicion.  Whenever  it  is  important  that  the  question  of  pregnancy  should  be 
established  beyond  a  doubt,  a  doctor  should  be  consulted. 

278 


NURSING. 


27» 


Probable  Date  of  Confinement.— The  usual  method  of  reckoning: 
the  probable  date  of  confinemeDt  is  to  learn  on  what  day  the  last  monthly  flow 
ceased,  then  to  count  three  months  backwards  (or  nine  months  forwards)  and 
add  seven  days.  This  is,  in  practice,  the  best  plan  that  has  been  suggested, 
and  will  generally  give  a  date  within  a  very  few  days  of  actual  confinement, 
frequently  the  very  day.  The  following  example  will  show  how  the  calcula- 
tion is  made: — A  woman,  we  will  say,  was  last  unwell  on  March  10;  counting: 
three  months  back  from  March  10  gives  December  10;  add  seven  days  and  it 
will  give  December  17,  which  is  the  probable  date  of  her  confinement.  If  it 
is  not  the  actual  day,  labor  will  in  all  probability  take  place  within  three  or  four 
days  before  or  after  it.  '^ 

Movements  of  the  Foetus, — The  movements  of  the  foetus  are  not: 
perceived  by  the  mother  until  between  the  fourth  and  fifth  months — that  is^ 
until  pregnancy  has  advanced  about  half-way.  Not  very  uncommonly  the 
occurrence  of  the  first  definite  movement  of  which  the  mother  is  conscious  is- 
accompanied  by  a  sensation  of  nausea  and  faintness.  It  is  this  fact  which  gave 
rise  to  the  opinion  long  held,  and  still  prevalent  amongst  the  ignorant,  that  the 
foetus  then  for  the  first  time  becomes  living,  an  opinion  that  finds  expression  ia 
the  word  "quickening,"  the  use  of  which,  like  that  of  many  other  words,  ha» 
outlived  the  theory  in  which  it  had  its  origin.  As  a  matter  of  fact,  the  foetus 
is  living  from  the  very  commencement  of  pregnancy,  and  the  reason  why 
movements  are  not  felt  during  the  earlier  half  of  pregnancy  is  to  be  found  in 
the  fact  that  the  womb  itself  is  not  sensitive,  and  that  it  is  not  until  the  middle 
of  pregnancy  that  that  organ  has  enlarged  sufficiently  to  bring  it  in  direct 
contact  with  a  part  fully  endowed  with  sensibility — ^namely,  the  inner  surface 
of  the  abdominal  wall.  From  the  moment  when  they  are  first  perceived,  the 
movements  of  the  child  become  more  and  more  distinct  as  pregnancy  advances, 
and  constitute  one  of  the  most  important  of  the  later  signs  of  that  condition. 
When  from  any  cause  it  is  impossible  for  the  probable  date  of  confinement  to 
be  calculated  according  to  the  rule  laid  down  in  the  preceding  paragraph  (.as, 
for  example,  when  the  date  of  the  last  menstruation  is  uncertain,  or  when  one 
pregnancy  succeeds  another  so  quickly  that  menstruation  has  not  been  reestab- 
lished  in  the  interval),  it  may.  be  approximately  arrived  at  by  reckoning  it  as 
four  and  one-half  months  after  the  date  of  "  quickening." 


MANAGEMENT  OP  PREGNANCY:  General  Rules— Consti- 
pation—Piles —  Hardening  the  Nipples— Swollen  Breasts — 
Varicose  Veins— Palling  Porward  of  the  Womb—Obstinata 
Vomiting— Difflotdty  in  Passing  Urine,  &c. 

Proper  Treatment  of  Pregnancy.— The  proper  treatment  of  preg^ 
nancy  consists  for  the  most  part  in  paying  increased  attention  to  the  laws  of 
health.  A  pregnant  woman  requires  a  full  allowance  of  rest,  and  should 
therefore  be  careful  to  avoid  late  hours.  Slie  should  take  plenty  of  outdoor 
exercise  whenever  the  state  of  the  weather  permits;  and,  while  avoiding  all 
unnecessary  strain,  such  as  the  lifting  of  heavy  weights,  or  reaching  things. 


,  -A- 

t  H 


k  ..1  - 


280 


DR.  CnASE'S  RECIPES 


from  a  height,  she  may  engage  m  the  lighter  duties  of  her  house,  not  only 
without  rislc,  but  with  actual  gain  of  health  an4  strength.  Her  food  should  be 
taken  with  the  utmost  regularity,  and  should  be  plain  and  simple  in  its  nature. 
Good  new  millt  should  form  a  considerable  part  of  her  every-day  diet.  Stimu- 
lants are  entirely  unnecessary,  except  when  taken  under  special  medical 
direction.  .     j  .     . 

As  the  abdomen  enlarges  it  is  of  the  utmost  Importance  that  the  clothing 

shouid  not  be  tight.    A  foolish  regard  for  appearances  has  led  many  a  woman 

into  most  lamentable  mistakes  on  this  point. 

During  pregnancy  the  mind  should  be  attended  to  as  well  as  the  body. 

All  unnatural  excitement  is  to  be  carefully  guarded  against,  and  distressing 

mghts  are  to  be  especially  shunned. 

Actioc.  of  the  Bowels. — Great  care  must  be  exercised  to  ensure  a  daily 
action  of  the  bowels.  An  excellent  plan  is  to  set  apart  a  certain  hour  of  the 
day  for  attending  to  this  function,  whether  the  desire  for  relief  be  urgent  or 
not.  Perhaps  the  most  convenient  time  for  most  people  is  immediately  after 
breakfast.  By  following  this  simple  rule,  a  habit  is  established  which  will  go 
far  to  obviate  the  necessity  for  aperient  medicine.  When  such  medicine  is 
required,  it  should  bo  of  the  simplest  possible  kind;  for  example,  a  compound 
rhubarb  pill,  or  i  little  castor-oil.  When  constipation  is  associated  with  piles, 
the  aperient  chc  en  should  be  a  tea-spoonful  of  sulphur  in  a  little  milk  every 
morning,  or  a  sin  ■w  quantity  of  the  compound  liquorice  powder  made  into  a 
paste  by  mixing  a  ^.vtle  water  with  it;  and  the  patient  should  be  instructed  to 
make  her  daily  visit  to  the  water-closet  immediately  before  retiring  to  bed  for 
the  night.  By  these  means  the  aching  pain  which,  under  such  circumstances, 
is  apt  to  follow  every  action  of  the  bowels,  may  be  considerably  diminished. 
Injecting  half  a  pint  of  cold  water  into  the  bowel,  immediatly  before  the 
bowels  are  moved,  often  proves  highly  serviceable.  Should  the  piles  become 
inflamed  or  unusually  painful,  the  patient  must  keep  her  bed  for  a  day  or  two, 
and  bathe  the  parts  with  warm  water  from  time  to  time.  Where  these  meas- 
ures are  required,  however,  the  medical  attendant  should  be  consulted. 

The  nipples,  especially  in  first  pregnancies,  should  be  hardened  by  bathing 
them  daily  during  the  last  month  or  two  with  a  mixture  of  equal  parts  of  eau- 
de-Cologne  and  water,  in  order  to  render  them  less  liable  to  crack  and  become 
sore  and  painful  on  the  application  of  the  child.  Inflammation  and  abscess 
.of  the  breast  often  originate  in  cracked  nipples. 

Sore  Breasts.  —  When  the  breasts  become  swollen  and  painful,  they 
should  be  frequently  fomented  with  flannels  wrung  out  of  hot  water,  and,  in 
the  meantime,  should  be  supported,  as  in  a  sling,  by  a  broad  handkerchief  pass- 
ing under  the  arm  of  the  affected  side  and  over  the  opposite  shoulder. 

Sometimeff  the  veins  of  the  legs,  thighs,  and  lower  part  of  the  body 
become  swollen  md  uncomfortable.  Under  these  circumstances,  the  patient 
flhould  lie  down  ^s  much  as  possible  every  day,  and  at  once  discontinue  Vhe 
use  of  tight  garters.  a  '  *  • 

In  women  who  have  borne  Vnany  children,  the  abdominal  walls  are  apt  to 
becomo  relaxed,  and  the  pregnant  womb,  being  insufficiently  supported,  is 


NUBBINQ. 


281 


then  in  danger  of  falli';g  forward,  so  as  not  only  to  produce  deformity,  bu-  *o 
prove  a  liindrance  during  labor.    A  flannel  binder,  or  one  of  the  abdomi 
belts  sold  for  the  purpose,  should  in  these  cases  be  constantly  worn  during  t^a 
daytime.  ^ 

Now  and  then  the  sicltnesa,  already  alluded  to  as  a  common  accompani- 
ment of  the  early  months  of  pregnancy,  becomes  so  troublesome  and  incessant 
as  to  cause  serious  loss  of  strength.  Under  such  circumstances  consiilt  a 
physician. 

The  Urine. — Towards  the  end  of  pregnancy  it  is  not  at  all  unusual  for 
there  to  be  some  dilBculty  in  passing  urine,  and  for  the  desire  to  pass  it  to 
become  very  frequent.  Should  these  symptoms,  however,  occur  during  the 
earlier  months,  and  especially  during  the  third  and  fourth,  a  medical  man 
should  be  consulted;  as  they  may  be  due  to  a  displacement  of  the  womb, 
which  requires  immediate  attention. 

Troublesome  hea'-tburn,  diarrhoea,  palpitation,  persistent  neuralgia,  sali- 
vation, itching  or  swelling  of  the  external  parts,  swelling  of  the  face  or  ankles, 
all  require  prompt  attention,  and  if  severe,  the  personal  care  of  the  medical 
attendant. 


XTTEIIINE  HEMORRHAGE  DURING  PREGWANCY:  Its 
Usual  Significance  and  Temporary  Treatment— Placenta 
Prsevia— Precautions  after  Previous  Abortions— Treatment 
after  Miscarriage.  .         '  /    < 

Uterine  Hemorrhage,  or  a  discharge  of  blood  from  the  womb,  dur- 
ing pregnancy,  is  usually  a  sign  that  miscarriage  is  threatening,  and  hence 
requires  prompt  medical  attention.  In  summoning  a  doctor  under  these  cir> 
cumstances  it  is  always  desirable  to  send  a  note,  rather  than  a  verbal  message, 
and  to  state  clearly  the  nature  and  urgency  of  the  case.  Meantime  an  en- 
deavor  should  be  made  to  restrain  the  hemorrhage  by  causing  the  patient  to 
lie  down,  with  the  head  low  and  a  pillow  under  the  hips,  by  admitting  plenty 
of  cool,  fresh  air  into  the  room,  and  by  ensuring  perfect  quietness. 

If  possible,  the  services  of  a  trained  nurse  should  be  obtained  at  once,  and 
she,  with  perhaps  one  other  person,  should  alone  remain  in  the  room.  Cloths, 
dipped  in  cold  water  or  in  vinegar  and  water,  must  be  applied  to  the  external 
genitals  for  a  few  minutes  at  a  time,  the  application  being  frequently  repeated. 
If  wet  cloths  are  kept  on  for  a  longer  period,  they  are  sure  to  become  warm, 
and  so,  by  acting  as  a  poultice,  defeat  the  object  in  view,  and  indeed  tend 
rather  to  increase  than  to  check  the  flow  of  blood.  "When  the  hemorrhage  con- 
tinues, or  becomes  very  profuse,  the  nurse  must  not  hesitate  to  send  for  the 
nearest  doctor  as  well  as  for  the  ordinary  medical  attendant.  In  such  cases  it 
will  be  desirable  for  her  to  take  a  dry  napkin  or  two,  and,  having  folded  them 
in  the  form  of  a  pad,  to  press  them  forcil)ly  against  the  external  genitals  and 
hold  them  there.  All  the  discharges,  whether  solid  or  fluid,  should  be  care- 
fully retained  for  the  inspection  of  the  medical  attendant. 


^'  ';  'M 


im 


V' 


t'[±K\i 


282 


DR  CEASSra  EECIPE8. 


These  alarming  hemorrhagci,  are  often  brought  about  by  accidents,  such 
as  blows  or  falls,  or  by  the  lifting  of  heavy  weights.  But  when  flooding  first 
makes  its  appearance,  at  the  seventh  month  or  later,  and  there  has  been  no 
such  accident  to  account  for  it,  the  probability  is  that  the  case  is  one  of  placMita 
prwvia,  in  which  the  after-birth  is  in  an  unusual  position  —  namely,  over  thf 
mouth  of  the  womb,  constituting  a  very  dangerous  <'omplication.  The  tem* 
porary  treatment  of  flooding  due  to  this  condition  in  no  way  differs,  however, 
from  that  already  described. 

"When  previous  pregnancies  have  been  cut  short  by  miscarriage,  it  is  very 
necessary  that  the  greatest  precautions  should  be  observed  to  avoid  the  repeti- 
tion of  such  an  accident.  Now,  we  know  from  experience,  that  miscarriages 
are  most  apt  to  take  place  at  those  times  which,  in  the  absence  of  pregnancy, 
would  have  been  the  ordinary  menstrual  pf  riods.  It  is  on  these  occasions, 
therefore,  that  preventive  measures  are  most  needed  and  most  likely  to  be 
useful.  Every  month,  then,  during  the  time  that  the  patient  would,  under 
other  circumstances,  have  been  unwell,  she  should  maintain  the  recumbent 
posture,  if  not  in. bed,  at  any  rate  on  a  couch.  If  this  simple  rule  were  attended 
to,  many  a  miscairiage  would  be  averted.  A  woman  known  to  be  liable  to 
abortion  should,  moreover,  be  specially  careful  to  avoid  all  its  most  common 
causes;  she  should  abstain  from  exciting  entertainments,  violent  exercise, 
fatiguing  or  rough  journeys,  strong  purgative  medicines,  and  exposure  to  cold. 
And,  lastly,  as  it  is  very  doubtful  whether  any  of  the  causes  I  have  named  are 
suiBcient  in  themselves  to  bring  on  abortion,  without  a  predisposition  thereto 
from  some  local  or  general  weakness  or  disease,  it  is  very  desirable  that  patients 
who  have  formed  the  so-called  "  habit ''  of  aborting,  should  consult  their  med- 
ical attendant  at  the  commencement  of  pregnancy  with  a  view  to  being^  placed 
under  a  regular  course  of  treatment. 

Tlie  after-treatment  of  patients  who  have  miscarried  is  a  most  important 
matter,  and  one  which  receives  far  too  little  attention.  It  is  no  uncommon 
thing  among  patients  of  the  laboring  and  middle  classes  for  women  to  go  about 
their  ordinary  duties  as  early  as  the  second  or  third  day,  and  some  do  not  even 
rest  for  more  than  a  few  hours.  Now,  although  this  neglect  of  proper  pre- 
caution may  not  result  in  any  immediate  ill-effects,  it  frequently  lays  the 
foundation  of  chronic  disease  with  much  attendant  misery  and  suffering. 
Whenever  nurses  have  an  opportunity  they  should  tell  their  patients  what 
there  is  in  store  for  them  if  they  resume  their  ordinary  duties  too  soon  after 
such  an  occurrence.  No  absolute  rule  can  be  laid  down  as  to  the  length  of 
time  during  which  rest  is  necessary ;  it  depends  so  entirely  on  circumstances 
that  vary  in  different  cases.  Tlius,  in  a  coje  of  abortion  during  the  early 
months,  for  instance,  where  the  loss  has  been  small  and  the  health  has  not 
suffered,  four  to  six  days'  absolute  rest  in  bed,  followed,  during  the  next  ten  to 
fourteen  days,  by  the  greatest  care  and  prudence,  will,  in  the  absence  of  special 
directions  from  the  medical  attendant,  be  generally  found  sufficient.  When 
the  health  is  unaffected  it  becomes  very  irksome  to  lie  in  bed  for  the  time  here 
indicated;  nevertheless,  this  rule  cannot  be  neglected  without  running  grave 
Tisk. 


NUB8ING. 


988 


Should  the  pregnancy  be  further  advanced,  or  the  circumstances  leas 
favorable,  a  longer  period  of  '•est  •will  be  required.  Where  there  has  teen 
severe  or  long-continued  flooding,  a  patient  is  frequently  reduced  to  a  conditioiL 
of  weakness  quite  equal  to  thut  following  an  ordinary  confinennent.  In  such 
cases  it  is  only  reasonable  to  expect  the  same  care  to  be  exercised  as  after  a 
labor  at  full  term. 

On  no  account  should  a  patient  leave  her  bed,  after  a  miscarriage,  so  long 
as  any  discharge  of  blood  continues,  as,  while  that  persists,  it  is  uncertain 
whether  there  is  not  some  portion  of  the  after-birth  or  membranes  still  remain- 
ing in  the  womb,  and  rendering  the  patient '  iable  to  further  attacks  of  flooding. 


PROCESS  OF  NATUBAL  LABOB:  Signs  of  Approaching 
Labor  — Its  Division  into  Stages— Labor- Pains— The  *'Bag 
of  Waters  "  — Description  of  First  Stage— Of  Second  Stage 
—  Of  Third  Stage. 

Approach  of  Labor  Pains. — Towards  the  latter  part  of  the  ninth 
month,  certain  changes  take  place  which  give  warning  that  labor  is  not  far  off. 
One  of  the  earliest  of  these  is  sinking  of  the  abdominal  swelling;  the  upper 
end  of  the  womb,  which  at  the  beginning  of  the  ninth  month,  reaches  as  high 
as  tho  pit  of  the  stomach,  now  falls  a  little  below  that  point.  Great  relief  to 
the  breathing  follows  this  alteration,  as  the  pressure  upon  the  organs  within 
the  chest  is  taereby  greatly  lessened.  On  the  other  hand,  owing  to  this  change 
in  the  position  of  the  womb,  certain  new  inconveniences  arise  from  the  pressure 
of  its  lower  portion  on  the  various  important  parts  contained  in  the  pelvis. 
Thus,  walking  becomes  more  difficult,  the  bladder  requires  relieving  more  fre- 
quently, and  piles  are  apt  to  form. 

A  sign  that  makes  it  probable  that  labor  is  actually  about  to  commence  is 
the  appearance  of  a  slight  discharge  of  mucus,  streaked  with  a  little  blood. 
This  is  spoken  of,  in  the  lying-in  room,  as  the  "show." 

Labor  is  Divided,  for  the  Sake  of  Description,  into  Three 

Stages. — The  first  of  these  is  called  the  stage  of  dilatation  of  the  mouth  of 
the  womb;  the  second  lasts  from  the  moment  when  that  dilatation  is  completed 
up  to  the  birth  of  the  child;  while  the  third,  or  last  stage,  includes  the  time 
from  the  birth  of  the  child  to  the  coming  away  of  the  after-birth,  or  placenta. 
The  so-called  pains  of  labor  are,  in  reality,  contractions  of  the  muscular 
wall  of  the  womb.  At  the  early  part  of  labor  Ihey  are  slight,  occur  at  long 
intervals,  and  are  felt  mostly  in  the  lower  part  of  the  front  of  the  abdomen; 
as  labor  advances,  they  become  longer  and  more  energetic,  follow  one  another 
more  quickly,  though  always  with  a  certain  regularity,  and  are  generally  felt 
chiefly  in  lae  back  and  loins.  Each  pain  is  comparatively  feeble  at  its  com- 
mencement, increases  in  intensity  until  it  reaches  its  height,  and  then  gradually 
passes  oflf.  This  character,  together  with  t'  -  regularity  of  their  recurrence, 
serves  to  distinguish  pains  really  due  to  utc,  ne  contraction  from  colicky  and 
other  pains,  for  which  they  are  sometimes  mistaken.  •  . 


-  ; 

i 

■  i 

"  4 

4 

.fi 

i  )S 


t,  b'rf 


284 


DB.  CHABEPS  B3CIFE8. 


The  bag  of  patera  consisls  of  the  membranous  coverings  of  the  foetus^ 
enclosing  within  tLem  what  tLc  doctors  call,  the  liquor  amnii,  in  which  the  child 
floats.  During  pregnancy  this  fluid  serves  to  preserve  the  child  from  injurj; 
during  labor  it  forms  a  pouch  at  the  mouth  of  the  womb,  which  it  acts  upon 
lilie  a  wedge,  and  so  assists  in  dilating.  Experience  tells  us  that,  when  the 
waters  escape  early,  labor  is  rendered  more  tedious.  The  explanation  of  thia 
is  to  be  found  in  the  fact  that  the  bag  of  waters,  being  round  and  even,  and 
pressing  on  the  mouth  of  the  womb  {oa  uUrC)  equally  all  around,  the  mouth  of 
the  womb  is  opened  out  more  rapidly  and  easily  by  this  even  pressure  than  by 
the  uneven  surface  of  the  presenting  part  of  the  child. 

As  the  OS  uteri  opens,  and  the  end  of  the  first  stage  draws  near,  the  pouch 
formed  by  the  protruding  membranes  is  pushed  further  into  the  front  passage, 
or  vagina,  and,  the  pains  becoming  more  violent,  the  membranes  at  last  give 
■way  during  a  pain  more  severe  than  the  rest,  and  so  .he  waters  escape.  In 
natural  labors  this  usually  happens  as  soon  as  the  mouth  of  the  wom)>  is  fully 
opened  and  thus  Xhe  first  stage  of  labor  is  ended. 

The  head  of  the  child  now  begins  to  pass  through  the  os  uteri.  After  a 
certain  time,  usually  much  shorter  than  that  occupied  by  the  first  stage,  It 
reaches  the  vaginal  opening,  through  which  it  gradually  escapes,  and  thus  the 
child  is  born,  and  tlie  second  stage  is  completed. 

The  pains  of  the  first  stage  are  called  "  grinding  pains,"  and  are  different  in 
character  from  those  of  the  second  stage,  which  are  known  as  "forcing"  or  "bear- 
ing pains."  The  cry  which  is  called  forth  by  the  pains  during  the  first  stage  is 
also  different  from  the  groan  which  escapes  from  the  patient  when  the  paihs  of 
the  second  stage  commence.  An  experienced  nurse  knows  from  this  circum- 
«tance  alone  that  the  first  stage  h  over,  and  as  the  sending  for  the  doctor  ought 
on  no  consideration  whatever  to  be  delayed  beyond  this  period,  it  is  a  point  of 
great  practical  importance. 

The  pains  now  become  stronger  and  more  frequent;  the  patient,  holding 
her  breath  and  bearing  down  at  each  return  of  the  pain,  becomes  hot  and 
flushed,  and  breaks  out  into  a  profuse  perspiration.  At  the  end  of  each  pain 
the  head  of  the  child  goes  back  a  little,  which  prevents  the  strain  from  being 
so  continuous  as  to  be  hurtful  and  exhausting.  Nevertheless,  almost  every 
pain  marks  an  advance  upon  the  one  preceding.  This  slight  withdrawal  of 
the  head  is  frequently  perceived  by  the  patient  herself,  and  unless  explained 
to  be  natural  and  necessar)-,  is  apt  to  make  her  think  she  is  not  making  any 
progress.  Tliere  eventually  comes  a  point,  however,  when  the  head  is  so  far 
expelled  tliPt  it  no  longer  recedes  between  the  pains.  The  intervals  become 
shorter,  and  the  pains  more  severe,  until  at  last  the  head  slips  out  altogether, 
and  then  the  most  painful  part  of  the  labor  is  over.  The  uterus  usually  now 
rests  for  a  moment.  Then  the  face  of  the  cliild  makes  a  little  turn  towards  one 
of  the  patient's  thighs,  generally  the  right,  in  order  that  the  shoulders  may  be 
brought  into  such  a  position  that  they  may  pass  with  the  least  diflSculty.  With 
another  strong  pain  the  shoulders  are  expelled.  The  rest  of  the  body  givfes 
Mttle  trouble,  for  no  part  of  it  is  as  broad  as  those  which  have  already  passed. 


NURSING. 


285 


The  contractions  of  the  womb  now  cease  for  a  short  time,  varying  from 
fivfl  to  ton  or  twenty  minutes,  when  a  little  pain  is  again  felt,  and  the  after- 
birth and  membranes  are  discharged,  along  with  a  small  quantity  of  blood, 
with  which  a  few  clots  are  generally  mixed. 

Such  is  a  brief  account  of  the  order  of  events  in  a  perfectly  natural  labor. 

DUTIES  OP  A  NURSE  DURING  LABOR— Articles  Needed 
in  the  Lying-in  Room— Preparation  of  the  Bed— Personal 
Clothing  of  Patient— Number  of  Persons  in  the  Room- 
Caution  in  Conversation— Attention  o  the  State  of  tho 
Bladder— Pood— Vomiting — Cramp — jB'omenting  the  Per- 
ineum in  First  Labors. 

If  the  nurse  is  not  already  in  the  house,  the  appearance  of  the  first  dis- 
charge or  "  show  "  is  a  sufficient  warning  that  she  should  be  summoned.  No 
time  should  be  lost  in  obeying  the  call,  for  many  women,  especially  if  they 
have  borne  children  previously,  pass  through  all  the  stages  of  labor  very  quickly. 
On  arriving  at  the  house  the  nurse  should  make  the  necessary  changes  in  her 
dress,  and  appear  before  the  patient  ready  for  duty.  An  opportunity  will  soon 
occur  of  forming  a  judgment  as  to  whether  the  patient  is  really  in  labor,  and, 
if  so,  how  far  it  has  advanced.  If  labor  has  actually  commenced,  the  patient 
will,  before  long,  cease  speaking,  suddenly  grasp  tho  nurse's  arm,  or  the  back 
of  a  chair,  or  whatever  happens  to  be  at  hand,  and  exhibit  other  signs  of  suf- 
fering. The  nurse  will  know,  by  the  characters  enumerated  on  a  previous 
page,  whether  this  is  a  genuine  labor-pain  or  not,  and  will  observe  how  long  it 
lasts  and  the  degree  of  its  severity.  "When  it  is  over,  she  should  inquire  when  tho 
pains  began,  how  often  they  return,  whether  the  waters  have  been  discharged, 
and  other  similar  questions,  in  order  that  she  may  know  what  kind  of  message 
she  is  to  send  to  the  medical  attendant,  who  ought  at  once  to  be  informed  that 
his  patient  is  in  labor. 

Let  me  now  suppose  that  the  nurse  has  made  sure  that  her  patient  is  in 
labor,  and  that  she  has  acquainted  the  medical  attendant. 

If  the  bowels  have  not  been  freely  opened  within  the  last  six  hours,  it  will 
be  desirable  to  give  a  simple  enema  of  soap  and  water.  The  emptying  of  the 
lower  bowel  will  facilitate  the  labor,  and  will  save  both  the  patient  and  attendant 
the  annoyance  caused  by  the  passing  of  fajces  during  a  later  stage.  This  hav- 
ing been  attended  to,  the  patient  may  be  allowed  to  sit  up  in  a  chair  or  walk 
about  the  room,  according  to  her  inclination,  provided  it  is  clear  that  the  labor 
has  not  yet  reached  its  second  stage.  If  it  is  night-time,  however,  it  is  better  for 
her  to  remain  in  bed,  in  order  that  she  may,  if  possible,  get  a  few  moments' 
sleep  between  the  pains.  During  the  early  stage  of  labor  it  is  of  no  use  for 
patients  to  "hold  their  breath  and  bear  down"  during  each  pain,  as  they  are 
often  urged  to  do  by  untrained  and  inexperienced  nurses.  It  must  always 
be  left  to  the  medical  attendant  to  decide  when  bearing-down  efforts  have 
become  desirable  and  ought  to  be  encouraged.  • 


■•■•n. 


%.:■:  I'^'lilll 


286 


DJt   CHASSP a  RECIPES. 


It  is  often  a  great  relief  to  a  patient  for  the  nurse  to  support  her  back  with 
her  flat  hand  during  a  pain.  In  the  meantime  slie  should  see  that  all  things  are 
in  readiness  for  the  actual  confinement.    The  following  are  always  wanted:— 


Basins.       \  ,, 

Binder. 

Nnplcins. 

Needles  and  Thread. 

Nursery,  or  safety,  pins 

Olive-oil. 

Pieces  of  old  linen. 

Receiver. 

Roller-towel. 

Scissors. 


Bponges. 

Thread,  or   strong  worsted,  for 

tying  cord. 
Towels. 

Vaseline,  cold  cream,  or  lard. 
Water,  hot  and  cold. 
Waterproof  sheeting. 
Puff-box,  and    complete  set  of 

clothes  for  the  baby. 


In  addition  to  the  above  it  is  advisable  to  have  in  the  room  some  good 
brandy,  a  fan,  a  syringe,  a  foot-bath,  and  a  nursing-apron. 

The  Binder  usually  consists  of  two  pieces  of  stout  twilled  cotton,  each 
two  yards  long  and  of  good  width,  the  edges  of  which  are  stitched  together  so 
as  to  malce  the  binder  of  double  thiclcncss.  On  an  emergency,  a  small  table- 
cloth or  cotton  sheet,  suitably  folded,  answers  the  purpose  very  well. 

The  Beoeiver  should  be  of  flannel  made  of  double  thickness,  and  large 
enough  to  wrap  the  child  thoroughly.  The  flimsy  receivers  sometimes  used 
are  only  fit  to  protect  a  doll.  A  good  thick  flannel  petticoat,  or  a  cot-blanket, 
is  as  good  as  anything. 

The  Thread  or  Worsted  for  Tying  the  Cord  must  be  made  ready 
in  the  following  way:  Twelve  equal  lengths,  measuring  about  a  foot,  are  to  be 
laid  side  by  side  and  arranged  evenly.  Six  of  these  lengths,  are  then  to  be 
knotted  together  at  a  distance  of  about  two  inches  from  each  end,  and  the 
remaining  six  in  the  same  way,  Having  been  thus  prepared,  the  threads  must 
be  laid  on  the  dressing-table,  and  a  pair  of  good  scissors  by  the  side  of  them, 
ready  for  handing  to  the  medical  attendant  at  the  proper  moment. 

The  Preparation  of  the  Bed  is  a  matter  of  considerable  importance, 
and  ought  to  be  attended  to  during  the  early  part  of  labor.  Women  are  usu- 
ally delivered  lying  on  the  left  side,  with  the  knees  drawn  up  towards  the 
abdomen.  The  right  side  of  the  bed,  therefore,  is  the  one  which  requires 
preparing,  and  that  part  of  it  near  the  foot  is  preferable  because  the  upper  part 
of  the  bed  is  thus  kept  clean  and  comfortable  for  the  patient  when  the  labor  is 
over,  and  because  of  the  help  derived  from  being  able  to  plant  the  feet  firmly 
against  the  bed-post  during  the  pains. 

The  mattress  being  uncovered,  a  large  piece  of  rubber  cloth  is  to  be 
•spread  over  it,  and  upon  this  a  sheet  folded  several  times.  Next  to  this  should 
come  the  clean  under-shcet,  on  which  the  patient  is  to  lie,  and  upon  that 
another  piece  of  waterproof  sheeting,  large  enough  to  reach  alrave  the  hips. 
Over  this  upper  rubber,  and  ready  to  be  removed  with  it  after  the  labor  is 
over,  are  to  be  then  placed  a  folded  blanket,  and,  lastly,  a  folded  cotton  sheet, 
both  of  which,  should  reach  well  above  the  hips,  so  as  to  absorb  the  dischargesi 


NURBINQ. 


987 


Two  pillows  are  then  to  bo  put  in  the  centre  of  the  bed,  so  tliat  the  patient  may 
lie  with  the  upper  part  of  the  body  directly  across  the  Iwd,  the  hips  being  as 
near  the  edge  as  possible.  The  upper  bed-clothing  during  labor  should  consist 
of  a  sheet,  one  blanket,  and  a  thin  counterpane,  which  should  completely  bide 
from  exposure  every  part  of  the  patient's  person,  except  the  head  and  nock. 
A  long  roller-towel  should  be  fastened  to  the  bed-post  at  the  patient's  feet. 
Nurses  often  make  the  mistake  of  fixing  this  to  the  post  at  the  opposite  corner, 
or  even  lo  one  of  the  posts  at  the  bed's  head.  A  very  little  consideration,  how- 
ever, will  make  the  inconvenience  of  this  arrangement  apparent.  By  grasping 
the  end  of  a  towel,  attached  in  the  way  I  have  recommended,  the  patient  pulls 
herself  still  closer  to  the  edge  and  foot  of  the  bed;  whereas,  by  pulling  at  a 
towel  fastened  to  one  of  the  posts  on  the  further  side  of  the  bed,  she  drags 
herself  away  from  the  very  position  which  it  is  desirable  she  should  preserve. 
The  same  objection,  of  course,  applies  to  supplying  the  place  of  the  towel  by 
means  of  the  hands  of  an  attendant  standing  on  the  left  side  of  the  bed.  This 
should  never  be  encouraged,  us  it  always  has  a  tendency  to  displace  the  patient, 
and  to  render  it  difficult  for  the  medical  attendant  to  give  needful  assistance. 

As  labor  advances,  and  it  becomes  necessary  for  the  patient  to  be  placed  in 
bed,  she  should  put  on  a  clean  chemise  and  night-dress,  which  should  be  rolled  up 
under  the  armpits  out  of  reach  of  the  discharges,  while  the  soiled  chemise  and 
night-dress  should  be  slipped  down  from  the  arms  and  shoulders,  and  loosely 
fastened  round  the  waist.  (Amongst  the  working  classes  it  is  still  too  much  the 
custom  for  women  to  be  confined  in  their  every-day  dress.  It  is  a  practice  that 
ought  always  to  be  discountenanced.)  The  hair  should  be  dressed  in  such  a  way 
that  the  continuous  lying  in  bed  after  the  confinement  will  not  drag  upon  or 
entangle  it  more  than  is  inevitable. 

It  is  very  undesirable  for  a  woman  in  labor  to  be  surrounded  by  a  number 
of  friends  and  neighbors.  In  most  cases  the  nurse  herself  is  the  only  attendant 
that  is  really  needed,  although  the  presence  of  one  other  person  (the  husband) 
should  not  be  objected  to,  if  the  patient  wishes  it. 

No  nurse  should  ever  allow  herself  to  be  teased  Into  prophesying  that  the 
labor  will  be  over  by  a  certain  hour.  If  such  prophesies  turn  out  incorrect,  as  they 
are  most  likely  to  do.  the  patient  loses  courage  and  confidence.  All  gossip  is 
to  be  avoided,  and  nurses  should  be  particularly  careful  to  make  no  reference 
to  their  past  experiences,  especially  such  as  have  been  unfavorable.  A  good, 
kind  nurse  will  not  be  at  a  loss  for  a  few  helpful  and  encouraging  words  as 
labor  goes  on,  and  will  not  need  to  have  recourse  either  to  foolish  promises  or 
dismal  anecdotes. 

Every  now  and  then  the  patient  should  be  reminded  to  pass  water,  lest  the 
bladder  should  become  so  full  as  to  hinder  labor.  This  point  is  often  neglected, 
partly  because  the  attention  is  so  preoccupied  that  the  desire  to  empty  the  blad- 
<ief  is  scarcely  perceived,  and  partly  because  when  the  waters  have  broken,  the 
escape  of  a  little  gush  of  amniotic  fluid  during  each  pain  often  misleads  the 
patient,  making  her  think  she  has  passed  urine  when  really  she  has  not. 

Food  for  the  Patient. — In  the  early  part  of  labor  when  pains  are  slight 
and  the  intervals  long,  there  is  no  reason  for  interfering  either  with  the  chara-- 


n  7l;- -if 


1:: 


288 


DIt.  CHASE'S  r.ECIPBS. 


tor  or  regularity  of  the  patlt-nt's  ordinary  meals,  provided  there  exist  the  desire 
for  solid  food.  During  the  luler  Ntagos,  however,  it  is  wise  to  confine  her  to 
fluids,  such  OS  beef-tea,  gruel,  milk,  and  tea,  and  to  administer  them  in  small 
quantities  at  a  time,  so  as  not  to  overload  the  stomach  and  excite  sickness. 
Patieni  i  often  ask  for  a  little  cold  water,  and  many  nurses,  iofluenced  by  old 
traditions,  fear  to  gratify  tlie  wish.  A  sip  of  pure  water  can  never  do  harm, 
only  it  must  bo  a  "sip"  and  not  a  tumblerful,  the  patient  being  assured  that 
small  draughts,  frequently  repeated,  assuage  thirst  far  better  than  larger  quan- 
tities. On  no  account  must  stimulants  be  given,  except  when  expressly  ordered 
by  the  medical  attendant. 

Vomiting  is  a  troublesome  symptom  and  distresses  the  patient,  but  its 
influence  on  the  progress  of  the  labor  is  in  no  way  unfavorable.  Should  it, 
however,  bo  excessive,  it  is  well  to  give  a  little  iced  effervescing  water  from  time 
to  time. 

Cramps  During  Labor.— Many  patients  suffer  very  severely  from 
cramp  during  labor.  Relief  can  frequently  be  obtained  by  stretching  the  limb 
straight  out,  and  at  the  same  time  bending  the  aL.£le  so  as  to  put  the  muscles  of 
the  calf  well  on  the  stretch.  Gentle  rubbing  of  the  affected  part  with  tlie  hand 
also  affords  great  comfort. 

In  the  case  of  patients  who  have  not  borne  children  previously,  it  is  an 
excellent  plan  to  diligently  foment  the  perineum  from  the  very  outset  of  labor, 
so  as  to  render  the  skin  softer  and  more  yielding,  and  lessen  the  risk  of  tearing. 

# 

DUTIES  OP  A  NURSE  DURING  SECOND  STAGE  OP  LABOR: 
—What  to  do  in  the  absence  of  the  Medical  Attendant— 
Supporting  the  Perineum— Assisting  at  the  Birth— Tying 
the  Cord— Breech  Cases— The  Third  Stage— Application  of 
The  Binder,  &o.—  ConvTilsions— Painting— Palling  Porward 
of  the  Womb. 

When  the  paina  alter  in  character,  compelling  the  patient  to  make  efforts 
to  bear  down,  and  the  face  begins  to  get  flushed  and  the  skin  to  become  moist 
with  perspiration,  the  nure  may  feel  pretty  well  assured  that  the  first  stage  is 
over;  and  if  the  medical  attendant  has  not  arrived,  she  should  request  him  to 
be  summoned  without  delay.  In  the  meantime,  the  patient  must  be  put  to 
bed,  and  encouraged  to  bear  down  and  assist  the  pains.  The  binder,  napkins, 
and  receiver  must  be  spread  near  the  fire  in  readiness. 

Should  the  child's  head  press  upon  the  perineum  before  the  arrival  of  the 
medical  attendant,  a  warm  folded  napkin  may  be  placed  in  the  palm  of  the 
nurse's  lefi  hand  and  held  against  the  bulging  perineum,  the  fingers  being 
directed  backwards,  so  that  the  front  edge  of  the  perineum  may  recMve  the 
chief  support.  The  object  of  this  is  to  prevent  the  child's  head  passing  too 
quickly  and  suddenly  forwards  to  tiie  vaginal  outlet  and  to  preserve  tb^  perin- 
eum from  being  torn.  The  great  point  at  this  stage  is  to  avoid  doing  too  much. 
Nothing  but  harm  is  likely  to  result  from  attempts  to  enlarge  the  opening  by 
stretching  the  lips  apart  with  the  fingers,  or  to  push  back  the  edge  of  the  perin 


NDRSINO. 


eum  In  the  hope  of  facilitating  thoescnpo  of  tlio  head;  Contrary  to  the  popular 
bolief,  tho  attendant's  duty  Is  rather  to  keep  bacii  tho  bead  by  gentle  pressure, 
than  to  hasten  its  expulsion.  Above  all  things  there  should  bo  no  pulling; 
Nature  Is  to  be  allowed  to  do  her  own  worii. 

If  the  medical  attendant  bo  still  absent  when  the  head  is  born,  the  nurse 
must  spread  the  flannel  receiver  closo  up  to  the  vagiuul  oriflce,  and  receive  the 
head  of  the  child  upon  her  right  hand,  still  keeping  up  the  gentle  \  «sure 
upon  the  stretched  perineum  until  tho  shoulders  huvo  passed  out.  Even  v.  .n 
the  body  and  legs  must  be  left  to  follow  of  themselves,  the  nurse  meanwhile  hold- 
ing up  the  parts  which  are  already  born.  Tho  upjier  bed-clothca  should  be 
now  turned  back  sufBciently  to  allow  the  child  to  breathe,  without  causing  any 
exposure  of  the  patient  herself.  If  the  navel-string  is  found  coiled  around  tho 
child's  neck,  it  must  be  slipped  over  its  head  as  quickly  as  possible,  lest  tho 
life  of  the  child  should  be  sacrificed  owing  to  a  stoppage  in  the  circulation  of 
the  blood  through  the  cord.  Very  occi  .ionally  it  happens  that  the  child  k^ 
born  with  the  membranes  unbroken;  they  will  in  such  cases  bo  found  drawn 
tightly  over  the  little  face,  and  will  cause  death  from  suffocation,  unless  quickly 
torn  open  and  the  mouth  freed.  Amongst  some  people  this  occurrence  is 
known  as  being  born  with  a  veil  or  caul. 

The  cry  which  a  child  usually  utters  as  soon  as  it  is  br  a,  helps  to  fill  the 
lungs  with  air,  and  is  on  that  account  rather  to  be  encouraged  thon  checked. 
If  the  child  does  not  cry,  the  nurse  must  examine  the  mouth  to  aacertaia 
whether  there  is  anything  either  over  it  or  within  it,  prevanting  the  breathing. 
Sometimes  there  Is  some  frothy  mucus  in  tho  mouth  which  can  be  cleared  away 
with  the  flnger.  It  is  often  useful,  also,  when  breathi"o  is  delayed  to  turn 
the  child  on  its  face,  and  give  it  a  few  gentle  slaps  on  the  buck  wit*i  the  flat 
hand. 

The  navel-string  must  not  be  tied  until  the  breathing  is  established,  unless 
it  is  quite  evident  that  the  child  is  still-born.  The  first  ligature  must  be 
tied  an  inch  and  a  half  from  the  navel,  and  the  knot  must  be  pulled  tightly  two 
or  three  times  so  as  to  squeeze  out  of  the  way  the  jelly-like  material  which 
surrounds  the  blood-vessels  of  the  cord;  otherwise  the  vessels  may  not  be  closed 
by  tho  ligature,  and  bleeding  from  the  stump  may  occur  to  a  fatal  extent  while 
the  nurse  is  attending  to  the  mother.  The  second  ligature  is  placed  an  inch 
further  from  the  child  than  the  first  one,  'and  the  cord  is  then  divided  with  scis- 
sors mid-way  between  the  two  All  this  must  be  done  outside  of  the  bed-clothes, 
lest  some  other  part  than  tho  cord  be  cut  in  mistake. 

Now  and  then  it  happens  that  a  nurse  has  to  take  the  temporary  charge  of 
cases  where  not  the  head,  but  the  breech,  passes  out  first.  Delivery  with  the 
child  in  this  position  is  full  of  danger  to  the  life  of  the  child.  The  nurse  must 
not  hasten  matters  by  pulling,  even  when  the  legs  are  already  jm;  but,  when 
tho  whole  of  the  child's  body  has  passed  except  the  head  and  arms,  and  when 
these  parts  appear  to  be  arrested,  phe  may  endeavor  to  assist  Nature  by  bringing 
down  the  arms  from  the  sides  of  tho  child's  head  in  the  following  manner:  — 
Passing  her  for<;flnger  up  the  child's  back,  and  over  its  shoulder,  she  draws  the 
19 


it^.>i;[.ii 


■  f  '}■■■ 


l.Ji-h.ili: 


1 


290 


DR.  CHASE'S  RECIPES. 


arm  gently  down  across  the  front  of  the  chest  by  hooking  her  finger  into  the  bend 
of  the  elbow.  The  same  munoeuvre  is  repeated  with  the  other  arm.  The  head  will 
then  be  the  only  part  remaining  unborn.  It  is  possible  that,  now  that  the  arms 
Lave  been  brought  down,  the  efforts  of  Nature  may  be  equal  to  the  task  of 
expelling  the  head.  Should  the  pains,  however,  prove  ineffectual,  the  nurse 
may  render  further  a<!sidtance  by  pressing  with  the  fingers  of  one  hand  against 
the  back  of  the  child's  head  and  so  tilting  the  head  forwards,  while  with  the 
two  first  fingers  of  the  other  band,  placed  one  on  each  side  of  the  nose,  she 
endeavors  to  draw  down  the  face.  This  plan  Is  generally  preferable  to  the  one, 
not  (infrequently  adopted,  in  which  traction  is  made  by  placing  the  fingers  in 
the  child's  mouth.  In  all  breech-cases  a  warm  bath  should  be  in  readiness,  la 
the  event  of  the  child  requiring  to  be  resuscitated. 

The  child,  having  been  now  separated,  is  to  be  wrapped  in  the  receiver, 
with  the  :'  ce  alon?  exposed,  and  placed  out  of  harm's  way  on  the  other  side  of 
the  bed.  The  patient  must  be  warned  to  lie  perfectly  still,  and  to  wait  patiently 
for  the  one  or  two  insignificant  pains  which  accompany  the  expulsion  of  the 
after-birth.  These  generally  occur  from  five  to  twenty  minutes  after  the  birth 
of  the  child.  Meanwhile  the  nurse  must  provide  the  medical  attendant  with  a 
basin  or  other  vessel,  previously  warmed  before  the  fire,  to  receive  the  after- 
birth, and  one  or  two  warm  napkins. 

Should  the  medical  attendant,  however,  be  still  absent,  the  nurse  must 
place  her  hand  upon  the  abdomen  of  the  mother  and  ascertain  whether  there  is 
another  child.  If  she  should  find  such  to  be  the  case,  she  must  convey  the 
news  to  the  mother  very  cautiously,  assuring  her  that  the  second  child  will  be 
born  with  much  less  pain  than  the  first.  If  there  is  no  second  child  to  be  felt, 
the  nuroe  will  do  well  to  keep  her  hand  laid  upon  the  mother's  abdomen  until 
a  slight  pain  occurs,  when  she  must  spread  out  her  hand  like  a  fan  and  gently 
press  the  uterus  so  long  as  the  pain  continues.  Meantime,  she  is  to  hold  a  suit- 
able vessel  in  her  left  hand  ready  to  receive  the  placenta  when  it  is  expelled, 
taking  'care  on  no  account  to  pull  the  cord.  Sometimes  the  placenta  and  mem- 
branes are  expelled  during  the  first  pain;  more  frequently  two  or  three  pains 
occur  before  this  takes  place. 

If  the  uterus  can  be  felt,  under  the  hand,  hard,  firm,  and  as  small  as  a  good- 
eized  cricket-ball,  the  placenta,  if  it  has  not  already  made  its  appearance,  will 
in  all  probability  be  found  lying  in  the  vagina.  In  order  to  make  sure  about 
this,  the  hand  may  be  withdrawn  from  the  front  of  the  abdomen,  and  the  fore- 
finger passed  gently  up  by  the  side  of  the  cord.  If  the  insertion  of  the  cord 
Into  the  after-birth  can  be  easily  and  distinctly  made  out,  it  is  pretty  certain 
that  the  placenta  has  escaped  from  the  uterus  into  the  vagina,  and  it  may,  there- 
fore be  carefully  hooked  down  with  the  finger.  As  the  placenta  passes  out,  it 
is  a  good  precaution  to  twist  it  round  once  or  twice,  so  as  to  make  a  wisp  of 
the  membrane  and  bring  them  all  away  at  the  same  time.  A  slight  discharge 
of  clotted  and  fluid  blood  usually  accompanies  the  termination  of  the  third 
f^tage. 

When  the  placenta  and  membranes  have  como  nway,  the  hand  should, again 
i)e  placed  over  the  uterus,  in  order  to  make  sure  that  it  is  firm  and  well  con- 


NURSINQ. 


201 


tracted.  If,  instead  of  tliis  being  the  case,  it  is  felt  to  be  large,  soft,  and 
uncontracted,  firm  pressure  should  be  continued,  so  as  to  excite  contraction  and 
prevent  flooding,  which,  in  such  circumstances,  is  greatly  to  be  feared. 

Should  a  gush  of  blood  make  its  appearance  in  spite  of  the  pressure,  the 
hand  must  still  be  kept  over  the  uterus  and  the  pressure  increased,  cold  wet 
cloths  being  in  the  meantime  repeatedly  applied  with  suddenness  to  the  external 
genitals.  Of  course,  if  the  medical  attendant  has  left  the  house,  he  must  be 
aga'Ti  sumihoned  at  once. 

The  uterus  being  firmly  contracted,  and  the  flow  of  blood  having  ceased, 
the  thighs  and  surrounding  parts  are  to  be  gently  sponged  with  warm  water 
and  dried  by  means  of  a  soft  warm  napkin. 

If  there  has  been  no  flooding,  the  soiled  chemise  and  night-dress  may  now 
be  drawn  down,  and,  along  with  the  folded  sheet,  blanket,  and  upper  rubber, 
removed  from  beneath  the  patient,  who  must  not  be  permitted  to  make  the 
slightest  effort  while  this  is  being  done.  Then  she  may  be  slowly  rolled  over 
■on  to  her  back,  to  allow  of  the  application  of  the  binder.  The  binder,  well 
aired,  must  be  rolled  up  to  half  its  length,  and  the  roll  passed  underneath  the 
lower  part  of  the  patient's  back.  T'eing  caught  on  the  other  side,  it  is  then 
unrolled,  and  having  been  smoothed  out  free  from  wrinkles,  it  is  so  applied  as 
to  encircle  the  hips  tightly,  and  the  overlapping  end  is  then  secured  by  means  of 
three  or  four  good  safety-pins.  All  this  is  to  be  done  with  as  little  exposure  of 
the  patient  as  possible.  The  pillows  having  been  duly  replaced,  the  patient 
may  now  be  carefully  lifted  into  her  usual  position  in  bed ;  a  fresh  warm  napkin 
being  applied  against  the  vulva,  and  the  clean  chemise  drawn  down  into  its 
place. 

If,  however,  there  has  been  any  flooding,  the  patient,  must  still  remain 
undisturbed  for  some  time  after  the  discharge  has  ceased,  the  nurse  from  time 
to  time  examining  tlie  napkins  to  make  sure  that  there  is  no  return  of  the 
bleeding. 

When  the  medical  attendant  is  present,  he  will  probably  prefer  to  under- 
take many  of  these  duties  himself;  at  any  rate  he,  being  the  responsible  person, 
will  give  instructions  according  to  the  requirements  of  each  individual  case, 
which  instructions  it  will  be  the  nurse's  simple  duty  to  obey. 

During  the  passage  of  the  child's  head,  it  facilitates  matters  if  the  patient's 
knees  are  separated.  This  is  sometimes  effected  by  placing  a  pillow  between 
them,  but  the  pillow  is  apt  to  be  in  the  way,  and  a  better  plan  is  for  the 
aurse  to  pass  her  hand  beneath  the  right  knee,  and  keep  it  well  raised  during 
each  pain. 

Sometimes  the  medical  attendant  desires  the  nurse  to  make  pressure  upon 
the  womb  during  the  third  stage  of  labor,  to  assist  it  in  expelling  the  after- 
birth. To  do  this  she  should  stand  behind  the  patient  at  the  doctor's  left  hand, 
and  passing  the  hand  under  the  bedclothes,  she  should  place  it  on  the  abdomen, 
where  she  will  feel  the  round,  firm  body  of  the  uterus  above  the  pubes. 
Spreading  out  her  hand  over  this  organ,  she  should  keep  up  a  steady  pressure 
downwards  and  backwards  as  long  as  the  attendant  desires  it. 


4     '      %. 


i  I'ii 
'Hi- 


2oa 


DR.  CHASE'S  EECIPE8. 


Convulsions,  coming  on  during  labor,  are  always  alarming,  and  place 
the  patient's  life  in  great  danger.  Should  they  occur  before  the  arrival  of  the 
medical  attendant,  no  time  should  be  lost  in  sending  for  Iiim.  In  the  meantime 
all  that  the  nurse  can  do  is  to  keep  her  patient  lying  flat  down ;  to  see  that  there 
Is  no  tight  clothing  about  her  head  and  chest;  to  prevent  biting  the  tongue  by 
pushing  it,  if  possible,  behind  the  teeth,  and  placing  a  cork  or  piece  of  India- 
rubber  between  them;  to  admit  plenty  of  fresh  air  into  the  room;  and,  lastly, 
to  restrain  the  meddlesome  interference  of  bystanders.  It  is  altogether  worse 
than  useless  to  attempt  to  force  water  or  stimulants  down  the  throat  while  the 
patient  is  struggling  and  unconscious;  and  although  sprinkling  the  face  with 
water,  rubbing  the  hands,  and  applying  smelling  salts  to  the  nose,  can  do  uo 
harm,  it  is  more  than  doubtful  whether  they  ever  produce  any  benefit.  When 
the  fit  is  over,  should  the  medical  attendant  not  have  arrived,  the  nurse  may 
administer  a  soap-and-water  enema  with  advantage. 

Fainting  during  labor  should  always  lead  to  a  suspicion  that  there  is 
some  loss  of  blood  going  on,  and  the  medical  attendant  ought  to  be  immedi- 
ately summoned,  even  if  there  is  no  blood  to  be  seen  externally,  for  internal 
bleeding  may  be  going  on,  notwithstanding.  The  important  point  to  remember 
about  fainting  is,  that  the  patient  is  on  no  account  to  be  raised  up,  however 
much  she  may  desire  it.  The  level  posture,  plenty  of  cool,  fresh  air,  sprinkling 
a  little  water  on  the  face,  and  firm,  steady  pressure  with  the  hand  over  the 
xiterus,  comprise  all  that  it  is  desirable  for  a  nurse  to  do  in  the  way  of  treat- 
ment. If  there  is  external  hemorrhage,  an  endeavor  must  be  made  to  con- 
trol  it  in  the  manner  described  later  on. 

Some  women,  who  have  previously  borne  children,  suffer  from  a  falling 
forward  of  the  womb,  causing  an  unusual  prominence  of  the  lower  part  of  the 
abdomen.  Such  persons  require  to  be  put  to  bed  at  a  very  early  stage  of  labor, 
and  should  either  be  allowed  to  lie  flat  on  the  back,  or  be  supported  in  the  half- 
sitting  posture,  '"he  late  Dr.  Radford,  of  England,  to  whom  I  am  indebted 
for  the  recommendations  contained  in  this  paragraph,  has  recorded  two  fatal 
cases  in  which  this  condition  was  present,  and  in  each  of  which  rupture  of  the 
uterus  took  place  at  the  very  moment  of  the  patient  rising  to  her  feet  during 
labor. 

He  suggests  that,  in  order  that  the  uterus  may  be  safely  guided  into,  and 
maintained  in  such  a  position  as  will  facilitate  labor,  the  nurse  should,  in  all 
such  cases,  put  on  a  broad  bandage  at  a  very  early  period  of  the  labor,  and 
tighten  it  as  labor  advances.  After  the  membranes  have  ruptured  and  the 
waters  have  been  discharged,  this  bandage  should  be  applied  as  follows: — The 
end  lying  upon  the  bed  is  to  be  fastened  to  the  side  of  the  bed,  so  as  to  consti- 
tute a  fixed  point,  while  the  other  end  is  held  obliquely  by  the  nurse,  and  grad- 
ually tightened  as  the  child  descends  into  the  pelvis.  The  direction  of  the 
pressure  will  thus  be  slightly  upwards  as  well  as  backwards. 

This  mode  of  support,  by  what  he  terras  a  "  regulating  bandage,"  efFectu* 
*Mj  assists  the  entrance  of  the  child's  head  into  the  pelvis. 


NVRSlIfO. 


298 


MANAGEMENT  OP  THE  NEWLY-BORN  CHILD:  Washing 
and  Dressing— Feeding  and  Feeding-bottles— Aperients — 
Sleep— Warmth  and  Fresh  iiir  —  Separation  of  Navel- 
string— Swelling  of  the  Breasts  in  the  Newly-born— The 
"Thrush.»' 

After  making  the  mother  comfortable,  the  next  duty  of  the  nurse  is  to 
.'.t    id  to  the  washing  of  the  child.    This  should  be  done,  if  possible,  before  the 
^.     lical  attendant  leaves  the  house,  in  order  that  he  may  have  an  opportunity 
of  examining  the  child  thoroughly.    For  the  washing,  a  foot-bath  ns  required, 
or  a  basin  at  least  one  foot  broad,  one  foot  deep,  and  two  feet  long,  so  that  the 
whole  body,  with  the  exception  of  the  head,  may  be  placed  in  the  water  for  a 
minute  or  two.    The  nurse  must  also  be  provided  with  a  piece  of  soft  flannel, 
some  olive-oil,  a  piece  of  good,  unirritating  soap,  and,  for  the  dressing,  in 
addition  to  the  clothes,  a  needle  and  thread,  some  safety-pins,  and  a  piece  of 
linen  rag  six  inches  square,  with  a  hole  cut  in  its  centre  large  enough  to  admit 
the  navel-string.    Sitting  at  a  convenient  distance  from  the  fire,  she  then  pro-  . 
coeds  to  unfold  the  flannel  wrapper  and  anoint  the  child's  skin  with  warm 
olive-oil  wherever  it  is  covered  with  the  white  greasy  material  usually  present. 
This  having  been  done,  the  child  is  to  be  put  into  the  water,  the  temperature 
of  which  should  be  about  90',  and  the  head  supported  on  the  left  hand  out  of 
the  water.    After  having  rested  there  for  about  two  minutes,  it  is  to  bo  taken 
on  the  lap  and  wsished  with  soap  and  flannel,  the  eyes  being  carefully  cleaned* 
first,  then  the  head,  and  afterwards  the  remainder  of  the  body,  great  pains 
being  take  to  cleanse  the  little  wrinkles  at  the  various  joints.    After  gently 
drying  the  skin  with  a  soft  warm  towel,  it  must  be  well  powdered,  and  espe- 
cially those  parts  near  the  joints  where  chafing  is  most  likely  to  occur;  viz., 
under  the  knees  and  armpits,  in  the  groins,  and  between  the  thighs.    Tho 
piece  of  flannel  used  for  the  first  washing  should  be  burnt. 

The  skin  having  now  been  well  washed,  dried,  and  powdered,  the  square 
of  old  linen  is  to  be  held  near  the  fire  for  a  minute  and  slipped  over  the  remains 
of  the  navel-string,  which  is  to  be  folded  in  it  and  turned  upwards  upon  tho 
child's  abdomen,  where  it  is  to  be  retained  by  means  of  the  flannel  binder  until 
its  separation,  which  usually  takes  place  about  the  fourth  or  fifth  day. 

Up  to  the  time  of  this  separation,  the  child  must  be  washed  from  head  to 
foot  on  the  nurse's  lap,  night  and  morning.  Afterwards,  wlien  there  is  no 
longer  any  fear  of  injuring  the  navel,  the  child  should  be  placed  in  the  water 
for  two  minutes  during  the  morning  washing,  tlie  evening  washing  being  done 
on  the  nurse's  lap  as  before.  Whenever  a  napkin  is  removed,  the  parts  pro- 
tected by  it  must  be  well  cleansed  by  sponging  with  a  little  soap  and  water,  and 
tlicn  thoroughly  powdered,  so  as  to  prevent  the  skin  becoming  sore.  This  rule 
holds  good  even  if  the  rapkin  has  only  been  soiled  with  urine,  thoiigh  it  is  of 
course  still  more  necessary  wlicn  there  has  been  also  an  action  of  the  bowels. 

It  is  part  of  a  nurse's  d\ity  to  wash  and  dress  the  child  during  the  time  she 
sLays  in  the  housn,  and  she  should,  for  this  purpose,  be  provided  with  a  largo 
soft  flannel  apron,  which  must  be  carefully  dried  each  time  it  is  used. 


291 


3R.  CHASEr a  RECIPES. 


The  child's  clothing  should  be  warm  without  being  heavy,  and  should  fit 
loosely  so  as  to  allow  the  organs  free  play,  and  the  blood  to  flow  unhindered. 
The  body-binder  should  be  of  flannel,  as  it  is  impossible  to  prevent  its  being 
soiled  with  the  urine,  and  flannel,  when  wetted,  does  not  chill  the  skin  so  much 
as  other  materials.  None  but  patent  safety-pins  should  be  used  about  a  baby, 
and  even  for  them  it  is  better  to  substitute  two  or  three  stitches  wherever  it  is 
possible. 

The  medical  attendant  must  always  be  informed,  when  he  makes  his  first 
after-visit,  whether  the  jnfant  has  passed  urine  and  whether  the  bowels  have 
acted;  also  as  to  any  marks  or  other  peculiarities  that  may  have  been  noticed. 
The  state  of  the  eyes,  too,  should  be  narrowly  watched,  and  any  unhealthy 
appearance  or  the  least  sign  of  discharge  at  once  reported. 

It  is  most  undesirable  to  give  a  newly-born  child  butter  and  sugar,  or  other 
similar  compound.  For  the  first  twelve  hours  at  least,  and  indeed  for  a  much 
longer  time,  the  child  will  take  no  harm  if  left  unfed.  The  proper  course, 
however,  is  to  apply  it  to  the  breast  a  few  hours  after  birth — that  is,  as  soon  as 
the  mother  has  recovered  a  little  from  the  fatigue  of  labor.  The  breasts  will 
probably  not  fill  with  milk  for  twenty-four  or  thirty-six  hours,  or  even  a  little 
longer;  but  there  is  generally  a  little  thick  secretion  of  creamy  fluid,  called 
colostnim,  much  earlier  than  this,  of  which  it  is  good  for  the  mother  to  be 
relieved,  and  v  iiich  acts  as  a  gentle  laxative  upon  the  child.  The  early  appli- 
cation of  the  child  to  the  breast  also  helps  to  form  the  nipples,  and  renders  the 
flow  of  milk  easy  from  the  first;  it  teaches  the  child  how  to  suck,  a  lesson  learnt 
less  readily  if  it  has  previously  been  fed  with  a  spoon;  and,  lastly,  it  provides 
it,  in  the  majority  of  cases,  with  all  the  food  it  requires  during  the  first  day  or 
two,  and  obviates  the  necessity  of  artificial  feeding. 

The  child  should  be  put  to  the  breast  with  clock-like  regularity.  Until  the 
flow  is  fairly  established,  the  interval  should  be  four  hours;  afterwards,  for  the 
first  month,  an  hour  and  a  half  or  two  hours  in  the  daytime  and  four  hours  in 
the  night.  In  the  daytime  the  child  may  be  awakened  at  the  feeding-hour;  in 
the  night  he  should  on  no  account  be  disturbed  out  of  his  sleep.  Many  infants 
will  sleep  continuously  for  six  hours  in  the  night,  and  suffer  no  harm  from  the 
long  fast. 

If  it  is  important  that  a  child  should  be  fed  as  often  as  is  here  stated,  it 
is  no  less  important  that  he  should  not  be  fed  oftener.  Young  infants  very 
soon  learn  habits  of  regularity,  and,  besides,  their  stomachs  need  rest  bctweca 
their  meals,  just  as  in  our  own  case,  except  that,  of  course,  the  intervals 
required  are  shorter.  Many  women  put  the  child  to  the  breast  whenever  it 
cries,  forgetting  that  this  is  the  only  way  in  which  it  can  express  its  sense  of 
discomfort,  from  whatever  cause  arising,  and  that  it  is  quite  as  likely  to  be 
crying  because  it  is  in  pain,  or  because  its  napkin  wants  changing,  as  from 
hunger. 

It  is  important  from  the  first  to  apply  the  child  to  each  breast  in  turn. 

When  the  secretion  of  milk  is  long  delaj'ed,  and  it  becomes  consequently 
necessary  to  feed  the  infant,  the  proper  food  is  good  cow's  milk,  boiled,  so  as 
to  prevent  its  being  a  carrier  of  infection,  then  mixed  with  about  an  equal 


NUEsma. 


29» 


quantity  ot  water,  and  sweetened.  Bread  and  oatmeal  gruel  are  not  fit  food 
for  newly-born  infants.  They  irritate  the  stomach  and  bowels  and  cause  griping^ 
and  flatulence.  In  short,  during  the  first  month  of  life  no  other  food  than  the 
mother's  milk  or  diluted  cow's  milk  should  be  given,  except  under  medical 
advice. 

When  tlie  mother  has  not  enough  milk  to  satisfy  the  child,  nursing  maybe 
combined  with  hand-feeding,  wliich  is  generally  preferable  to  hand-feeding 
alone.  The  additional  food  should  consist  of  good  milk,  boiled,  diluted  with, 
an  equal  quantity  of  water  and  sweetened.  After  the  first  month  the  quantity 
of  added  water  requires  to  be  gradually  lessened. 

In  case  the  mother  cannot  nurse  her  child,  the  next  best  way  of  feeding  it 
is  to  obtain  a  good,  healthy  wet-nurse,  whose  child  is  not  much  older  than  the 
one  she  is  to  nurse.  The  medical  attendant  should  always  be  consulted  ia 
regard  to  the  health  and  suitability  of  a  wet-nurse,  before  she  is  engaged. 

It  may  be  that  a  wet-nurse  cannot  be  obtained,  and  then  hand-feeding; 
becomes  necessary.  For  this  purpose  good  milk  (from  one  cow  if  possible), 
boiled,  diluted,  and  sweetened,  as  already  directed,  is  for  the  first  few  months 
all  the  food  that  is  required.  Arrowroot,  cornstarch,  and  bread  are  all  unsuit- 
able at  this  tender  age,  and  aiford  far  less  nourishment  than  milk.    ' 

Now  and  then  a  child  is  found  with  whom  fresh  milk  does  not  agree,  th» 
curdy  character  of  the  stools  showing  that  it  is  only  partially  digested.  Should 
a  change  of  dairy  not  suffice  to  set  matters  right,  it  will  be  desirable  to  try  the 
concentrated  Swiss  milk,  which,  though  greatly  inferior  to  fresh  milk,  is  the 
best  of  all  artificial  substances.  Failing  success  with  this,  a  malted  prepara- 
tion, known  as  Mellln's  Food  for  Infants,  may  be  tried,  at  any  rate  until  the 
digestive  powers  become  suflScienlly  improved  to  return  to  milk. 

The  custom  of  using  feeding-bottles  with  India-rubber  tubes  has  become 
exceedingly  prevalent.  These  tubes  are  difficult  to  keep  clean,  and  a  mere  drop 
or  two  of  milk  left  adhering  to  the  bottle  or  tube  will  often  be  sufficient  to  turn 
the  next  supply  sour.  Hence  have  arisen  flatulence  and  indigestion,  and  much'.' 
sickness  and  suffering.  Another  objection  to  the  use  of  tubes  is,  that  nurses 
are  templed  to  place  children  in  the  cot  with  the  bottle  of  milk  by  their  side 
and  the  tube  in  their  mouth,  a  practice  which  is  highly  objectionable  on  Meveral 
grounds.  It  does  away  with  all  regularity  in  feeding,  and  is  very  liable  to 
cause  the  milk  to  be  turned  sour  owing  to  the  heat  given  off  from  the  child's 
body.  Feeding-bottles  without  tubes,  and  fitted  with  teats  only,  have  the 
advantage  of  requiring  to  be  held  in  the  nurse's  hand,  and  are  on  every  account  • 
to  be  preferred.  There  should  always  be  two,  for  alternate  use,  one  being  kept 
under  water  while  the  other  is  in  actual  use.  Immcdiatetly  after  the  child  has 
had  a  meal,  the  bottle  must  be  thoroughly  washed  in  warm  water. 

It  is  an  unnecessary  and  injurious  practice  to  administer  castor-oil  to  the 
newly-born.  The  first  milk  (or  colostrum)  from  the  mother's  breast  generally 
relaxes  the  bowels  sufficiently,  and  if  not,  no  aperient  should  be  administered 
except  under  the  advice  of  the  medical  attendant. 

Children  should  not  sleep  in  the  same  bed  with  an  adult,  but  should,  from 
the  first,  be  placed  in  their  own  separate  cot.    Attention  to  this  rule  would 


m 


DB.  CHASE'S  BECIPE8. 


annually  save  many  lives  which  are  now  sacrificed.  The  number  returned 
every  year  as  having  been  found  dead  in  bed  is  astounding.  Sometimes  both 
mother  and  child  fall  asleep,  while  the  child  is  at  the  breast,  whereupon  the 
child's  face  gets  pressed  so  closely  against  the  mother's  body  that  both  nose  and 
mouth  are  covered,  breathing  becomes  impossible,  and  the  child  is  smothered; 
sometimes  fatal  asphyxia  is  produced  by  the  child  nestling  down  in  the  bed  and 
going  to  sleep  with  its  head  completely  covered  by  the  bedclothes;  and  some- 
times, though  of  course  very  rarely,  the  cause  of  death  in  these  cases  .  over- 
lying.   Tlicse  dangers  are  best  avoided  by  letting  the  child  sleep  by  itself. 

During  the  first  month  or  two  a  healthy  child  sleeps  the  greater  part  of 
l)oth  day  and  night. 

Children  should  not  be  allowed  to  form  the  habit  of  being  put  to  sleep  on 
the  nurse's  laj),  but  should  be  placed  in  their  cot  awake,  and  soothed  to  sleep 
there.  This  is  a  lesson  learnt  without  difficulty,  if  taught  from  the  earliest 
days. 

On  no  account  should  any  kind  of  soothing  medicine  be  given,  except 
under  medical  advice. 

Young  babies  require  to  be  kept  very  warm,  and  yet  need  abundance  of 
fresh  air.  Nursery  windows  should  be  opened  very  frequently,  and  the  room 
kept  pure  and  wholesome.  After  the  first  two  or  three  weeks  children  should 
te  carried  in  the  arms  out  of  doors  every  day  in  fine  weather.  In  winter  they 
should  be  well  wrapped  up,  and  in  summer  the  head  should  be  carefully  pro- 
tected from  the  rays  of  the  sun. 

When  the  navel-string  is  an  unusually  long  time  in  separating,  no  force  la 
to  be  used;  all  will  go  on  properly  if  left  to  Nature.  Separation  having  taken 
place,  a  small  round  piece  of  linen  should  be  covered  with  a  liitle  vaseline  or 
simple  ointment,  and  applied  to  the  navel.  If  the  process  be  accompanied  or 
followed  by  bleeding,  the  medical  attendant  should  be  informed  without  delay, 
as  children  occasionally  die  from  this  cause.  He  should  also  be  told  if,  after 
the  separation,  the  navel  is  found  to  project  more  than  usual. 

It  is  by  no  means  an  unfrequent  occurrence  for  the  breasts  of  newly-born 
children  to  become  swollen  and  inflamed,  and  sometimes  they  are  even  found 
to  contain  a  few  drops  of  milk-like  fluid.  In  either  case  the  nurse  must  care- 
fully avoid  rubbing  or  squeezing  them.  The  swelling  will  gradually  disappear, 
and  the  fluid  become  absorbed  under  soothing  treatment — as,  for  example,  the 
ordinary  water  dressing;  whereas  rough  manipulations,  such  as  have  just  been 
mentioned,  increase  the  inflammation,  and  are  apt  to  result  in  the  formation  of 
abscess. 

Tlie  appearance  of  a  number  of  little  white  spots  on  the  tongue,  inside  the 
lips  and  cheeks,  and  on  the  roof  of  the  mouth,  known  in  the  nursery  as  "  the 
thrush,"  is  an  almost  certain  sign  that  the  child's  food  is  in  some  way  unsuit. 
nble,  and  ought,  therefore,  invariably  to  be  reported  to  the  medical  attendant- 
In  the  meantime  the  affected  places  should  be  painted  several  times  a  day  with 
glycerine  of  borax,  by  means  of  a  camel-hair  brush.  *  <" 


I ' 


IfUJtSJNO. 


897 


HANAGEMENT  OF  THE  MOTHEB  AFTER  LABOR:  Treat- 
ment  During  the  First  Few  Hours— The  Lochia— Necessity 
of  the  Level  Posture— Care  whea  First  Sitting-up  — Change 
of  Room  — Going  out  of  Doors— Changing  the  Linen— The 
Binder— Washing,  &c.— Avoidance  of  Excitement— Occu- 
pation —Diet— The  Bowels  -Flooding  —Rigors  —  Suckling— 
Sore  Nipples— Abscess  of  Breast— Dispersion  of  Milk  in  the 
Event  of  Not  Suckling. 

After  the  patient  has  been  made  comfortable  in  the  manner  already 
described,  it  is  above  all  things  desirable  that  she  should  have  several  hours  of 
undisturbed  rest,  and,  if  possible,  sleep.  There  used  to  be  a  curious  notion 
prevalent  amongst  nurses  that  a  \/oman  ought  not  to  be  allowed  to  fall  asleep 
directly  after  delivery.  This  is  altogether  a  mistake;  sleep  is  to  be  encouraged 
by  every  possible  means.  To  this  end  the  room  should  be  kept  exceedingly 
quiet,  and  the  blinds  drawn  down  so  as  to  subdue  the  light.  In  this  way  the 
patient  will  be  best  enabled  to  recover  from  the  exhausting  effects  of  labor. 
In  the  meantime  the  nurse  should  keep  an  eye  on  the  patient's  f:  e,  and  if  she 
observe  that  it  is  becoming  unusually  pale,  she  must  at  onpe  ascertain  whether 
there  is  any  flooding. 

For  the  first  few  days  the  patient  will  suffer  more  or  less  from  after-pains, 
which  only  require  to  be  brought  under  the  notice  of  the  medical  attendant  in 
case  they  are  very  severe  or  interfere  with  sleep.  As  a  rule,  no  after-pains 
occur  after  a  first  confinement. 

The  Proper  Food  to  be  given  directly  after  labor  is  a  cup  of  tea,  gruel, 
or  warm  milk;  but  if  the  patient  prefers  to  wait  a  liitle  before  taking  anything 
at  all,  there  is  no  harm  in  allowing  her  to  follow  her  inclination.  When  the 
patient  has  had  a  few  hours'  rest,  and  has  recovered  from  her  exhaustion,  the 
child  should  be  applied  to  the  breast.  The  nipples  can  be  drawn  out  much 
better  before  the  breasts  become  filled  with  milk  than  afterwards. 

Not  more  than  six  houra  should  elapse  after  labor  before  the  patient  is 
reminded  to  pass  water.  She  should  not  be  allowed  to  wait  until  slie  feels  a 
desire  to  do  this  for,  under  these  circumstances,  the  bladder  may  be  quite  full 
without  the  patient  having  any  inclination  to  empty  it.  At  the  end  of  six 
hours,  then,  if  it  has  not  been  already  asked  for,  the  slipper-pan  should  be 
passed,  a  little  hot  water  having  previously  been  poured  into  it  and  the  vessel 
itself  warmed  before  the  fire.  If  she  finds  herself  unable  to  use  the  slipper-pan, 
she  may  be  allowed  to  turn  herself  gently  on  to  her  hands  and  knees,  in  which 
position  she  will  almost  always  si  cceed,  an  ordinary  chamber  utensil  being  in 
in  that  case  substituted  for  the  slipper-pan.  Should  she.  even  after  changing 
her  position,  still  be  unable  to  paas  urine,  she  must  not  make  forcing  offorts, 
but  lie  down  again,  rest  a  little,  and  then  make  a  further  attempt.  The  patient 
herself  frequently  imagines  that  she  has  passed  urine,  when  she  has  not;  hence 
the  nurse,  knowing  this,  must  not  be  satisfied  without  seeing  for  herself  th? 
contents  of  the  vessel  after  its  removal. 


898 


DR.  CBASSrS  liEClPES. 


V 


Should  no  urine  be  passed  during  the  first  twelve  hours,  something  to  aid 
the  patient  to  do  so  must  be  given,  as  recommended  elsewhere;  and  probably  it 
will  be  necessary  to  call  a  doctor  to  draw  it  off  by  means  of  the  catheter. 

For  the  first  few  hours  after  delivery  the  vagina  and  external  genital  organs 
are  very  sore  and  painful,  and  the  discharge  consists  of  pure  blood.  Ten  or 
twelve  napkins  are  required  during  the  twenty-four  houra  succeeding  labor. 
On  the  second  day  the  discharge  becomes  less,  and  each  day  the  quantity  dimin- 
ishes, the  discharge  itself  gradually  changing  from  pure  blood  to  a  thick  dark 
fluid,  and  lastly  to  a  thin  serum,  like  soiled  water.  The  discharge  always 
possesses  a  peculiar  and  distinctive  odor,  but  if  the  odor  become  offensive  the 
medical  attendant  should  be  informed.  Similarly  he  should  be  told  if,  after 
having  once  ceased  to  con  ist  of  pure  blood,  the  discharge  should  again  assume 
that  character. 

The  discharges  after  labor  are  termed  the  lochia;  they  sometimes  last  only 
a  few  days,  and  at  other  times  continue  for  three  or  four  weeks.  They  vary, 
too,  in  quantity  in  different  women,  even  when  they  are  quite  natural  and 
healthy.  When  they  have  passed  through  the  changes  I  have  named,  they 
ought  presently  to  cease,  and  if,  instead  of  doing  so,  they  continue,  and  if, 
especially,  they  become  purulent  in  character — that  is,  if  they  contain  matter 
like  that  of  an  abscess — an  examination  is  necessary  and  the  medical  attendant 
must  be  informed. 

On  the  other  hand,  it  is  not  very  unusual  for  the  lochia  to  cease  rather 
early  and  suddenly,  and  although  this  often  causes  alarm  both  to  patient  and 
nurse,  it  need  not  do  so  provided  there  is  no  other  sign  of  ill-health,  such  as 
shivering,  thirst,  and  feverishness. 

For  the  first  three  days  after  confinement  a  patient  should  on  no  account 
be  raised  to  a  sitting  posture  lest  an  attack  of  flooding  should  come  on,  or  faint- 
ing and  even  sudden  death  occur.  There  is  not  the  same  danger  in  allowing 
her  to  turn  on  to  the  hands  and  knees;  indeed,  I  have  already  said  that  this 
posture  may  be  resorted  to  in  flie  event  of  any  difficulty  in  using  the  slipper- 
pan  in  the  ordinary  way. 

After  the  first  three  days,  provided  all  is  going  on  favorably,  this  rule  as  to 
the  level  position  may  be  relaxed  a  little,  by  allowing  the  patient  to  be  propped 
up  by  means  of  pillows  or  a  bed-rest  while  she  is  taking  food.  At  all  other 
times,  however,  she  must  continue  to  lie  down  until  the  ninth  day,  when  she 
may  be  assisted  or  carried  to  a  couch  and  allowed  to  remain  upon  it  for  an  hour 
or  an  hour  and  a  half.  At  first  very  little  dressing  ought  to  be  attempted  on 
these  occasions,  the  patient  being  protected  from  cold  by  wearing  a  warm 
dressing-grown,  or  by  having  a  good  blanket  thrown  over  her.  The  length  of 
time  she  is  allowed  to  be  out  of  bed  may  be  increased  day  by  day;  and  on  the 
twelfth  or  thirteenth  day  she  may  be  fully  dressed.  The  temperature  of  the 
room  must  be  regulated  most  carefully  when  the  patient  first  leaves  her  bed,  it 
being  much  more  important  for  the  room  to  be  well  warmed  then,  than  during 
the  time  she  remained  in  bed. 

Should  there  be  a  suitable  sitting-room  on  the  same  floor,  the  patient  may 
take  advantage  of  it  as  early  as  the  fourteenth  day;  the  lying-in  chamber  l)eing 


IfUBSING. 


«9» 


meanwhile  thoroughly  freahened  by  opening  the  windows,  spreading  out  the 
bedclothlng,  and  leaving  the  mattress  or  bedding  uncovered  for  some  hours. 
If,  on  the  other  hand,  the  only  available  room  is  downstairs,  it  will  be  prudent 
to  postpone  the  change  for  a  few  days  longer. 

If  it  happens  to  be  mild,  bright  summer  weather,  and  the  patient's  recovery 
has  been  rapid  and  satisfactory,  the  medical  attendant  may,  in  an  exceptional 
case,  consent  to  her  taking  a  short  walk  or  drive,  at  the  end  of  three  sveeks. 

After  confinement  a  patient's  linen  requires  to  be  frequently  changed,  both 
for  health's  sake  and  her  own  comfort.  The  patient  must  on  no  account  be 
allowed  to  sit  up  or  make  any  exertion  while  the  clothes  are  being  changed; 
the  nurse  must  take  off  tlie  soiled  clothing  by  drawing  down  the  sleeves  from 
one  arm,  gathering  up  the  clothes  on  that  side  into  a  handful,  passing  them 
gently  over  the  head,  and  then  drawing  off  the  sleeves  from  the  opposite  arm. 
The  clean  linen,  well  aired,  must  then  be  put  on  as  the  patient  lies. 

The  first  binder  should  always  be  placed  next  to  the  patient's  skin;  after 
the  first  twenty-fimr  hours  this  is  a  matter  of  less  consequence.  Each  morning 
during  the  first  week  a  clean  binder  should  be  applied  with  moderate  tightness, 
the  nurse  re-adjusting  it  from  time  to  time  during  the  day  in  case  it  should 
become  wrinkled  or  loose. 

The  patient's  hands  and  face  should  be  washed,  and  her  hair  straightened, 
as  far  as  is  possible  without  raising  her,  every  morning.  The  hands  and  face 
having  been  attended  to,  the  external  genitals  should  be  thoroughly  cleansed 
over  a  bed-bath  by  means  of  a  sponge  and  some  water.  In  the  absence  of  a 
bed-bath,  a  large  slipper  bed-pan  may  be  made  to  answer  the  purpose,  and  if 
neither  is  obtainable,  the  patient  must  be  made  to  turn  on  to  the  left  side,  with 
the  thighs  close  to  the  edge  of  the  bed,  and  the  knees  drawn  up,  when,  the  bed 
being  duly  protected  by  means  of  a  rubber  and  warm  folded  sheet,  the  nurse 
can  proceed  with  the  sponging  in  the  manner  ordinarily  adopted  immediately 
after  labor.  For  the  first  few  days,  while  the  lochia  are  somewhat  abundant, 
it  is  well  to  repeat  this  process  again  in  the  evening. 

Should  the  nurse  while  bathing  the  patient,  discover  a  wound  or  raw  sur- 
face, or  any  unusual  swelling,  she  must  quietly  mention  it  to  the  doctor  at  his 
next  visit;  and  so,  too,  if  she  finds  any  piles  protruding.  In  the  event  of  the 
patient  complaining  of  severe  pain  from  piles,  the  nurse  must  frequently  foment 
the  part,  or  apply  a  bread-poultice,  until  she  receives  instructions  from  the 
medical  attendant. 

Vaginal  injections  and  douches  are  only  to  be  used  under  medical  direction. 

Tiie  mind  requires  rest  equally  with  the  body.  No  painful  news,  or  other 
exciting  or  disturbing  influences,  should  be  allowed  to  reach  her.  I'he  visits  of 
friends  to  the  lying-in  room  must  be  entirely  forbidden,  except  in  the  case  of 
those  who  have  obtained  special  permission. 

It  should  never  be  forgotten  that  a  peculiar  and  distressing  form  of  mental 
derangement  is  liable  to  attack  lying-in  patients.  Hence,  if  a  nurse  finds  her 
patient  irritable  in  temper  and  difficult  to  manage,  she  must  avoid  anything  like 
contention  or  direct  contradiction.  By  a  firm,  quiet,  decided  manner,  a  good 
nurse  will  be  able  to  carry  her  point  without  exciting  her  patient 


too 


DR.  CEASE'a  RE0IPE8 


As  the  patient  grows  a  little  stronger,  there  can  be  no  objection  to  her 
occupying  herself  while  in  bed,  if  she  is  wishful  to  do  so,  with  a  little  plain 
sewing  or  fancy  work,  aii>l  now  and  then  with  a  little  reading,,  so  as  to  make 
the  time  pass  more  agreeably. 

With  regard  to  diet,  many  medical  practitioners  have  rules  of  their  own, 
which  the  nurse  must  always  be  prepared  loyally  to  carry  out.  It  is  not  now 
generally  thought  necessary  for  patients  to  be  restricted  to  tea  and  gruel  for  a 
whole  week.  When  a  nurse  is  left  to  her  own  discretion  she  will  find  her 
patients  recover  their  strength  most  rapidly  by  being  allowed  some  variety  in 
tlieir  food  from  the  beginning.  Boiled  milk  should  always  enter  largely  into 
the  dietary  of  a  woman  who  intends  to  suckle  her  child.  An  occasional  cup 
of  good  black  tea  is  generally  very  grateful,  with  or  without  a  little  biscuit, 
toast,  or  bread-and-butter.  From  the  first,  beef-tea,  chicken,  mutton,  or  veal 
broth,  rice-caudle,  milk  or  oatmeal  gruel,  and  other  simple  fluids,  are  perfectly 
allowable.  If  all  is  going  on  well,  and  the  bowels  have  acted,  there  is  no  harm 
— in  case  the  patient  expresses  a  desire  for  more  solid  food — in  giving,  even  on 
the  second  or  third  day,  a  slice  of  chicken,  or  tender  roast  beef,  or  a  mutton 
chop.  The  diet,  indeed,  at  this  time  needs  to  be  nutritious  and  plentiful,  while 
its  kind  may  safely  be  regulated  very  much  according  to  the  patient's  inclina- 
tion. No  stimulants  of  any  sort,  however,  must  be  given,  except  under  medi- 
cal direction. 

A  nurse  should  not  give  opening  medicine  on  her  own  responsibility.  The 
medical  attendant  will  order  what  is  necessary  and  state  when  it  is  to  be 
given.  Very  often,  instead  of  medicines,  he  will  prescribe  a  simple  enema  of 
soap  and  water. 

Flooding  after  Delivery. — Whenever  an  attack  of  flooding  comes  on 
during  the  period  of  lying-in,  the  nurse  must  at  once  send  for  the  medical 
attendant,  stating  clearly  her  reasons  for  sending,  in  order  that  he  may  know 
what  will  be  required.  In  the  meantime  she  must  unfasten  the  binder,  and 
make  firm  pressure  with  her  outspread  hand  on  the  womb,  which  she  will  have 
no  difliculty  in  finding,  as  it  will  not  yet  have  returned  to  its  natural  size  and 
position.  She  must  also  apply  cloths  dipped  in  cold  water,  or  in  vinegar 
and  water,  to  the  external  genitals,  keeping  tliem  applied  not  longer  than  a 
minute  or  two  at  a  time.  Where  the  flow  is  great  it  will  be  right  for  the  nurse 
to  try  to  check  it  by  taking  a  dry  napkin  and  pressing  it  firmly  with  her  hand 
against  the  external  parts,  while  the  other  hand  is  still  engaged  in  compressing 
the  womb  from  above.  The  patient  must,  of  couse  be  kept  all  this  time  strictly 
lying  down,  with  the  head  and  shoulders  low,  and  cool,  fresh  air  must  be 
admitted  through  the  open  window. 

The  occurrence  of  a  shivering  fit.  especially  if  it  is  a  severe  one,  or  is  fol- 
lowed by  others,  ought  always  to  be  regarded  seriously.  No  time  should 
be  lost  in  acquainting  the  doctor,  and  the  nurse  must  meanwhile  do  all  in  her 
power  to  produce  a  feeling  of  returning  warmth  in  her  patient.  With  this 
object,  a  warm  bottle  should  be  put  to  her  feet,  an  additional  blanket  thrown 
over  her,  and  a  cup  of  warm  tea  administered.    This  event  is  often  the  sign  of 


NURSING. 


dOl 


approaching  illness  that,  when  It  has  shown  Itself,  the  patient  should  be  watched 
with  the  utmost  anxiety. 

The  secretion  of  millc  is  not  usually  established  until  the  second  or  third 
day;  now  and  then,  however,  it  makes  its  appearance  earlier.  This  event  is 
sometimes  accompanied  with  a  little  constitutional  disturbance,  which  soon 
subsides.  When  the  breasts  are  becoming  so  full  and  hurd  as  to  be  painful, 
great  relief  will  De  alTorded  by  fomenting  them  every  few  liours,  and  support* 
ing  tiiem,  in  the  meantime,  as  in  a  sling,  by  a  handkerchief  tied  over  the  oppo- 
site shoulder.  (See  page  193.)  This  condition  will  generally  soon  subside  if  tlia 
child  be  applied  at  regular  intervals.  Nurses  must  beware  of  meddling  too 
much  with  the  breasts,  and  especially  avoid  rubbing  them,  except  under  special 
direction  from  the  doctor.  Tlio  nipples  and  surrounding  parts  should  be 
carefully  washed  each  time  the  child  leaves  the  breast,  and  should  be  excluded 
from  the  air  by  covering  them  with  a  small  piece  of  linen  rag  on  which  a  little 
vaseline  or  simple  ointment  has  been  spread. 

As  soon  as  it  becomes  clear  that  the  supply  of  breast-milk  is  insufHclent, 
it  is  unwise  to  keep  putting  the  child  to  the  breast,  as  this  only  produces  irrita- 
tion and  is  very  liable  to  set  up  inflammation  and  abscess.  Similarly,  if  the 
nipples  are  extremely  sore,  so  that,  even  when  they  are  protected  by  a  nipple- 
shield,  the  application  of  the  child  is  attended  each  time  with  intense  pain,  or 
if  they  are  so  depressed  that  neither  the  efforts  of  the  child  nor  the  cautious 
use  of  the  breast-pump  will  draw  them  out,  it  is  running  a  great  risk  of  excit- 
ing breast-abscess  to  persevere  beyond  twenty-four  hours  in  an  attempt  to 
suckle. 

If  the  nurse  notices  a  patch  of  redness  on  a  patient's  breast,  and  find?  that 
the  kin  at  that  spot  is  painful  and  tender  to  the  touch,  she  should  take  means 
to  f  oquaint  the  medical  aii3ndant  as  soon  as  possible,  for  an  abscess  has  actu- 
ally formed;  it  should  be  opened  with  as  little  delay  as  possible,  lest  it  spread 
and  become  much  more  formidable. 

Still-Born.— When  the  child  is  still-bom,  or  when,  from  any  other  cause,' 
it  is  not  going  to  be  suckled,  there  is  often  great  anxiety  expressed  about  the 
dispersion  of  the  milk.  It  is  astonishing,  however,  how  quickly  it  becomes 
absoi  bed  if  left  to  Nature.  If  the  patient  will  only  submit  to  the  discomfort 
arising  from  the  fullness  of  the  breasts  for  a  few  hours,  without  insisting  on 
their  being  partially  emptied  from  time  to  time  by  the  use  of  the  breast-pumlp, 
or  other  similar  means,  whereby  the  bre&sts  are  stimulated  to  frpah  secretion  and 
the  evil  is  aggravated,  she  will  soon  have  the  satisfaction  of  finding  them  softer 
and  less  painful,  and  will  be  amply  rewarded  for  her  patience.  Should  the 
feeling  of  tension  be  excessive,  it  will  be  best  relieved  by  hot  fomentations 
applied  every  few  hours;  if  not  excessive,  the  application  for  a  few  days  of 
belladonna  plasters  with  a  hole  in  the  centre  for  the  nipple,  is  often  all  that  is 
necessary.  In  ordering  these  plasters  the  nurse  should  furnish  the  druggist 
with  paper  patterns  showing  the  size  required. 


frxm 


„itk 


'    Ifi 


I    I. 


wocDiD  :foii  the  sioik:. 


THE  SXCE-BOOM.— Its  Location— A  Qood  Nurse  — Fresh 
Air— Light— Warmth  — Cleanliness  — Quiet— Pood,  Drink  and 
Delicacies,  and  the  Faithful  Administration  of  Medicines,  are 

of  tho  utmost  importance,  and  will  each  receive  consideration.  But,  in  accord- 
ance  witli  the  design  of  tliis  worlc,  the  estentialu  only  will  be  pointed  out,  tho 
minor  details,  or  little  things,  must  bo  left  to  the  Judgment  and  "  common  sense' 
of  tlie  nurse  or  head  of  the  household,  to  be  met  aa  beat  they  can  by  the  conven- 
iences at  hand  or  the  means  of  obtaining  them. 

I.  Location  of  the  Sick-room. — In  summer,  if  it  be  possible,  let  the 
sick  room  be  on  the  north  side  of  the  house;  in  winter,  upon  tlie  south  —  to 
uvoid  the  mid-day  heat  of  summer  and  the  cold  blasts  of  winter.  And  also,  if 
there  is  a  room  in  the  house  having  a  fire-place,  give  it  the  preference,  as  it  la 
considered  the  best  means  of  aiding  ventilation  and  providing  artificial  warmth 
when  needed.  And,  if  the  windows  do  not  admit  of  loweni,g  the  upper  sash  as 
well  as  to  raise  the  lower  ones,  prepare  them  at  once  to  allow  this  movement. 
Further  on,  you  will  see,  under  the  heads  of  "  How  to  Produce  the  Temper- 
ature of  Sick-rooms,"  and  "Ventilation  of  Sick-rooms,"  where  the  necessity  of 
this  is  fully  explained. 

IL  A  Good  Nurse.- We  have  so  often  heard  the  expression:  "If 
Mr.  Blank  had  not  had  the  best  of  nursing,  he  would  never  have  got  well." 
Knowing  that  very  much  depends  upon  it,  I  say,  get  the  best  nurse  that 
your  means  can  obtain;  then  see  and  know  for  yourselves  that  they  carry  out 
your,  or  the  physician's  directions  faithfully;  for  a  physician's  prescriptions,  nor 
your  own  desires  or  directions,  are  of  any  account  unless  they  are  faithfully  fol- 
lowed: But,  of  course,  much  of  the  details  must  be  left  to  the  nurse,  hence  the 
necessity  of  getting  one  of  sound  judgment  and  considerable  experience,  if 
possible. 

III.  Fresh  Air. — Although  fresh  air  is  essential  in  a  sick-room,  yet  » 
draft  must  r.ot  be  allowed  to  strike  upon  the  patient;  hence  the  necessity,  in 
small  rooms  especially,  of  having  the  means  of  raising  and  lowering  the  sash, 
cither  for  ventilation  or  to  reduce  the  temperature.  The  temperature  of  the 
sick-room,  in  all  ordinary  cases  of  diseases,  had  better  be  kept  as  near  60"  to  65" 
Fah.  as  possible,  by  opening  or  closing  windows,  or  by  raising  the  fire  or 
lessening  it  —  either,  or  both,  —  as  the  necessu'y  of  the  case  requires.  And, 
let  me  say,  the  day  has  gone  past  when  tht  great  "bug-a-boo"  against 
"night-air  "has  any  weight — pure  night-air,  properly  managed  in  the  season 
of  the  year  requiring  it,  is  far  better  than  the  stifled  or  suffocating  air  of 

ao3 


POOD  FOR  THE  BIOK. 


mm; 


a  closo  Hickrooin;  vcntiluto  und  reduce  the  temperature  nlways  aa  needed, 
and,  of  course,  with  proper  care.  Keep  tlie  air  pure  by  carrying  out  of  the 
room  any  and  all  vchscIs  tU  chambre  as  soon  as  used,  no  matter  how  small  the 
dlHchurge  may  be.  Never  bring  a  slop-bucket  lato  the  sick-room,  as  the  pour- 
ing out,  rinsing,  etc.,  is  not  only  very  contaminating  to  the  nlr,  but  annoying  to 
the  patient. 

IV.  Light. — If  a  room  for  t.  ^ittk  ha.s  been  chosen  which  will  allow 
proper  ventilation  and  fresh  air,  as  nee  ^^d,  through  the  windows,  the  light  can 
easily  be  governed  by  the  curtains;  and  it  is  only  necessary  to  say:  allow  all  the 
light  that  is  agreeable  to  the  patient;  and,  except  in  nervous  or  eye  diseases,  but 
little  exclusion  of  light  will  be  necessary,  unless  the  room  i  -n  the  south  or 
-western  side  of  the  house,  which  is  not  desirable,  generally. 

V.  Warmth. — Under  this  head  it  will  be  noc(«sary  to  include  the  tem- 
perature of  the  patient's  surface  as  well  as  that  of  the  room.  The  warmth  or 
temperature  of  the  room  being  about  60"  to  65°  Fah.  if  the  limbs  are  cold,  rub 
them  with  the  dry  naked  Land,  or  wrap  in  hot,  dry  woolen  cloths,  or  place  hot 
bricks,  or  bottles  or  jugs,  flllcv^  with  hot  water,  or,  what  is  still  better,  small 
bags  of  dry,  hot  sand,  made  for  this  purpose,  whichever  is  most  convenient  or 

•  necessary  to  keep  them  comfortable.  Comfort  is  to  be  sought,  no  matter  how 
much  labor  and  trouble  it  causes;  for,  unless  a  genial  warmth  can  be  main- 
t'"ined,  health  will  seldom  be  regained.  On  the  other  hand,  in  fevers  and 
Inflammatory  diseases,  the  surface  must  be  cooled  by  means  of  sponging  with 
cool  or  cold  water  with  a  little  whiskey,  or  what  is  better,  whiskey  with  bay-rum  in 
it — sponging  sumciently  often  to  keep  down  extreme  heat.  Especially  over- 
come all  extremes  of  heat  or  cold. 

VI.  Cleanliness. — It  Js  claimed  that  "  cleanliness  is  next  to  Godliness." 
"Whether  this  be  a  fact  or  not,  it  is  absolutely  necessary,  if  it  is  desired  to  restore 
the  patient  to  health  in  the  least  possible  time,  that  not  only  the  sick-room  bo 
kept  clean,  but  the  bed,  bed-clothing  and  wearing  apparel  be  kept  neat  and 
clean;  and  the  patient,  also,  must  have  such  frequent  washings  or  spongings  as 
will  keep  tlie  pores  of  the  skin  open,  that  the  general  exhalations,  perspiration 
sensible  or  insensible,  as  when  sick  an  odor,  also,  may  not  only  pass  readily 
through  the  pores,  but  to  provide,  in  disease,  for  the  escape  not  only  of  a  larger 
amount  than  usual  but  that  of  a  more  offensive  and  injurious  character,  if  left 
to  be  re-absorbed  from  the  surface  or  clothing. 

VII.  Quiet.  If  the  patient  is  very  sick,  absolute  quiet  is  very  essential. 
If  a  person  is  once  admitted  to  the  sick-room  who  is  found  to  annoy  the  patient 
by  long  talking,  or,  in  fact  in  any  manner,  they  must  not  only  be  asked  to  retire 
but  never  be  admitted  again.  What  is  necessary  to  say,  speak  in  a  mild  but 
perfectly  distinct  voice,  and  never  allow  whispering  in  a  sick  room  for  any  pur- 
pose whatever.  If  there  are  any  secrets  to  be  kept  from  the  patient,  no  hint  of 
them,  or  whispering  about  them,  should  ever  occur  in  his  hearing;  yet  if  it  is 
believed  the  patient  can  not  live  very  long,  I  would  most  certainly  inform  them 
of  this  belief  —  'tis  cruel  and  unjust  to  witlihold  it.    Any  continuous  noise. 


■  vv 


'.iff 


bI 


s| 


304 


DR   CHASE'S  RECIPES. 


although  slight  in  itself,  soon  becomes  annoying  to  any  nervous  person,  and 
there  are  but  few  sick  persons,  indeed,  who  do  not  soon  become  more  or  less 
nervous.  Be  firm,  but  kind,  in  all  your  relations  vdth  the  sick.  Give  them  to 
understand  you  know  best,  and  what  you  know  to  be  best  to  do  you  are  going 
to  do;  and  what  you  know  tliey  ought  not  to  do,  you  are  not  going  to  allow 
them  to  do,  but  in  all  the  kindness  possible,  and  their  acquiescence  may  soon 
be  expected.  Rustling  silks,  squeaking  shoes  and  the  rattling  of  dishes  must 
not  be  allowed  in  a  sick-room. 

Vm.  Food,  Drink  and  Delicacies.  While  the  patient's  condition 
will  allow  them  to  use  plain  and  substantial  food,  and  the  usual  drink,  as  tea 
and  coffee,  not  too  strong,  it  is  best  they  should  have  them;  but  with  the  weak 
and  debilitated  the  delicacies  must  take  their  place;  and  I  desire  to  call  especial 
attention  to,  and  to  give  my  sanction  and  advice,  that  if  any  special  thing  is 
craved,  be  it  food  or  drink,  I  would  most  positively  allow  it,  in  moderation. 
We  have  all  heard  of  the  cravings,  in  olden  times,  of  fever  patients  for  cold 
water,  ana  the  cures  brought  about  from  its  having  been  obtained  stealthily 
against  the  commands  of  the  physician ;  but  there  has  recently  come  to  my 
knowledge  a  case  wherein  the  life  of  a  typhoid  fever  patient  was  saved  by 
drinking  two  quarts  of  hard  cider,  which  he  had  craved  and  repeatedly  called 
for,  and  when  he  got  hold  of  the  pitcher  he  would  not  let  it  go  until  it  was 
empty.  I  do  not  call  this,  however,  "in  moderation,"  but  the  patient  was 
stouter  in  his  desperation  than  the  nurse  and  the  physician  who  had  allowed  it 
to  be  brought,  so  no  one  could  have  been  blamed  even  if  it  had  killed  rather 
than  cured  the  paiient.  Do  not  understand  this,  however,  even  in  desperate 
cases,  to  be  a  pattern  drink — A  small  glass,  and  often,  as  long  as  the  craving 
continues,  would  be  the  safer  plan  with  any  drink.  But  both  food  and 
drink  should  be  given  regularly  in  reasonable  quantities.  And  to  aid  the 
nurse  or  family  in  this,  the  following  recipes,  or  receipts,  may  be  resorted  to 
with  confidence  and  general  satisfaction.  To  purify  sick-rooms,  see 
"Disinfectants."  •      • 


BEEF  TEA,  ESSENCES  OF  BEEF,  ARTICLES  OF  DIET, 
DBINES,  ETC.,  FOR  THE  SICK. 

1.  Beef  Tea.— Take  lean  beef,  %  lb. ;  cold  water,  %  cup;  a  little  salt, 
pepper,  mace,  or  nutmeg.  Dik'ections — Cut  the  beef  into  small  bits — ^  or  % 
inch  squares — and  see  that  no  particle  of  fat  adheres  to  it;  put  into  a  bottle  with 
the  water  and  cork,  placing  the  bottle  in  a  pan  of  cold  water  upon  a  stov«?,  and 
as  soon  as  it  reaches  the  boiling-point,  move  it  back,  but  keep  it  near  the  boiling- 
point  for  2  hours;  then  strain,  pressing  out  the  juices,  and  season  with  a  little 
salt  and  a  sprinkle  of  pepper,  mace  or  nutmeg,  as  preferred  by  the  patient. 

2.  Beef  Tear— Improved  Flavor,  by  Broiling.— Take  a  nice  steak 
and  remove  all  the  fat.  Have  a  gridiron,  perfectly  clean — all  particles  of  burned 
steak  may  easily  be  removed  from  the  bars  by  placing  it  in  hot  water  a  few 
minutes  when  first  taken  from  the  fire;  then  scrape,  or  what  is  better,  use  a  stiff 
brush,  kept  for  this  purpose.    Have  a  very  nice  fire  of  coals,  and  placu  the 


FOOD  FOR  THE  HICK, 


SOS 


8*«akupon  the  gridiron  and  broil,  as  usual,  till  it  is  ready  to  turn;  then  take 
oiT,  having  at  least  a  qt.  bowl  with  1  pt.  of  boiling-hot  water  in  it,  and  keep  it 
(landing  by  the  fire,  or  on  the  back  part  of  the  stove,  to  keep  it  hot.  Place  tlio 
juteak,  when  the  first  side  is  nicely  broiled,  in  this  bowl  of  hot  water,  and  presa 
it  with  tlie  kr>ife  and  fork — a  still  spoon  is  the  best — to  extract  the  juices  of  the 
meat.  Repeat  tliis  broiling  and  pressing  several  times,  turning  the  steak  each 
time,  till  all  the  juices  and  strength  of  the  steak  are  extracted ;  and  if,  at  the 
last,  the  steak  is  cut  into  squares  of  an  inch  or  a  little  more,  and  each  piect 
pressed  in  a  lemon-squeezer,  its  virtue,  or  strength,  will  all  be  obtained.  It 
looks  much  like  wine  of  itself;  but  still,  if  a  teaspoon  or  so  of  wine  '.s  added  to 
what  may  be  taken  at  any  one  time,  it  will  not  injure  the  most  delicn  te  stomach, 
but  will  be  borne,  even  by  a  delicate  stomach,  better  than  bread-water,  while  it, 
of  course,  is  much  more  nourishing;  and,  if  properly  seasoned,  as  suggested  in 
No.  1,  it  will  be  rehshed  by  the  patient — much  more  so  from  the  broiling. 

3.  Essence  of  Beef. — The  real  essence,  or  nourishing  properties  of 
beef,  is  obtained  the  same  as  directed  in  No.  1,  except  that  no  water  is  to  be  put 
into  the  bottle,  and  the  boiling  may  need  to  be  continued  an  hour  or  two  longer; 
then  the  juice  or  essence  pressed  out,  and  a  little  wine  added  when  desired  or 
needed;  also  a  touch  of  salt  and  pepper;  or,  if  mace  or  nutmeg  is  preferred, 
tr.ere  is  no  reasonable  objection  that  can  be  offered  against  their  use. 

Remarks,  The  foregoing  are  the  plans  which  have  been  heretofore  fol- 
lowed in  extracting  the  strength  or  essence  from  beef  for  the  sick.  But  as  the 
science  of  medicine,  especially  the  chemical  depaitment  thereof,  advances,  it 
has  been  prolific  in  improvements,  among  which  that  of  not  boiling,  but  steep- 
ing, either  in  cold  water,  or  using  heat  only  of  a  moderate  degree,  or  not  above 
100*  to  185°,  so  as  not  to  cook  the  albuminous  (like  white  of  egg)  portions  of 
the  meat  in  making  beef  tea,  or  extracting  its  juice, 

4.  Beef  Tea  for  the  Sick— Ne-w  Process.— Beef  tea,  if  rightly 
made,  may  be  received  with  benefit  by  a  stomach  which  would  rei-ct  any 
nourishment;  but  skill  in  preparing  it.  is  not  universal  among  nurses.  Vhe  two 
following  receipts  may  be  relied  on  as  among  the  best  t^iat  can  be  devised: 

Beef  Tea  (with  moderate  warming  up  after  cold  steeping). — Take  1  lb, 
of  the  best  beef;  cut  in  thin  slices  and  scrape  the  meat  fine;  put  with  a  salt- 
spoon  of  salt  into  1  pt.  of  cold  water  contained  in  an  earthen  bowl,  and  let  the 
mixture  stand  2  or  3  hours,  stirring  it  frequently;  then  place  it  in  the  same  ves- 
sel covered,  on  the  back  part  of  tlie  range  or  stove,  and  let  it  come  very  gradu- 
ally to  a  blood-heat  and  no  more.  It  has  been  found  that  135"  of  heat  docs  nc . 
set  or  cook  the  albumen — blood-heat  is  only  98°.  Any  higher  temperatii  .e 
would  injure  the  nutriment,  or  nourishing  properties;  then  strain  it  throug)-  a 
fine  sieve  or  muslin  bag,  and  it  is  ready  for  use.  The  making  of  beef  tea  lot 
a  cooking  process,  but  a  steeping  process.  Some  chemists  think  it  better  to  be 
made  without  heat,  with  the  addition  of  the  muriatic  acid,  which  is  a  component 
part  of  healthy  gastric  juice,  as  follows: 

5.  Beef  and  Other  Meat  Teas  Without  Heat.— Take  %  lb.  of 
♦resh  beef,  mutton,  poultry  or  game  (the  lean  part  only),  minced  very  fine; 

20 


K 


SOG 


DB.  CHASE'S  RECIPES. 


place  it  in  14  ozs.  of  soft  cold  water  (2  or  3  tablespoons  less  than  1  pt.)  to  which 
has  been  added  a  pinch  or  about  18  grs.  of  table  salt,  and  three  or  four  drops  of 
muriatic  acid;  stir  all  with  a  wooden  spoon,  (on  account  of  the  acid,  which  rusts 
iron)  and  set  it  aside  for  1  hour,  stirring  it  occasionally;  then  strain  it  through 
gauze,  or  a  sieve,  and  wash  the  residue  left  on  the  sieve  by  means  of  5  addi- 
tional ozs.  of  cold  soft  water,  pressing  it  so  that  all  the  soluble  matter  will  bo 
removed  from  the  residue;  mix  the  two  strainings  and  the  Extract  is  ready  for 
use.    It  should  be  drunk  freely  every  two  or  three  hours. 

Remarks. — The  properties  taken  from  these  last  two  receipts  are  largely  borne 
out  by  a  well  known  article  made  at  Richmond,  Va.,  by  Mann.  8.  Valentine, 
called  "  Valentine's  Preparation  of  Meat  Juice,"  which,  in  using,  is  not  to  be 
heated  above  130'  F.,  and  that  only  upon  a  water-bath  to  avoid  the  possibility  ot 
-over-heating — ^the  preferable  way  being  to  use  it  cold,  even  with  ice  when  this 
is  desirable.  Stale  bread  is  recommended  by  him  to  be  crumbled  into  the  Meat 
Juice  as  a  savory  diet  for  the  sick,  as  one  becomes  able  to  digest  more  solid 
food.  This,  of  course  will  hold  good  with  any  of  the  above  or  other  juicy 
foods,  or  soups,  or  essences,  etc.,  prepared  from  any  meats  whatever.  The 
greatest  objection  that  can  be  raised  against  Valentine's  Meat  Juice  is  its  cost. 
He  claims  to  have  concentrated  the  strength,  or  virtues,  of  4  lbs.  of  beef 
into  a  3  oz.  bottle  which,  usually,  retails  at  $1.25,  which  would  certainly 
prevent  its  use  by  the  sick  poor  —  the  sick  rich,  of  course,  can  indulge  it. 
But  from  its  array  of  testimonials  from  the  most  popular  physicians  in  America 
and  Europe,  and  by  those  connected  with  insane  asylums,  hospitals,  etc.,  it 
must  have  proven  an  exceedingly  valuable  preparation;  and  I  will  close  my 
remarks  upon  this  subject  by  saying  I  have  not  referred  to  it  for  the  benefit  of 
the  manufacturer  (for  he  knows  not  of  this  reference  at  all),  nor  am  I  paid  for 
it,  only  as  it  may  do  good  to  the  people  in  observing  the  value  of  the  cold  pro- 
cess, as  it  may  be  called,  of  the  last  two  receipts,  and  being  "posted,"  as  the 
Baying  is,  upon  the  best  ways  or  plans  of  preparing  food  for  the  sick.  This 
Meat  Juice  was  on  exhibition  and  received  awards  at  the  International  Exhibi- 
tion in  '76  at  Philadelphia,  and  in  '78  at  Paris,  and  although  he  does  not  give  its 
mode  of  preparation  in  his  circulars,  yet  this  must  have  been  given  to  the  com- 
missioners at  these  exhibitions,  for  the  awards  were: 

"  For  excellence  of  the  method  of  its  preparation,  whereby  it  more  nearly 
represents  fresh  meat  than  any  other  extract  of  meat,  its  freedom  from  disagree- 
able taste,  its  fitness  for  immediate  absorption  and  the  perfection  in  which  it 
retains  its  good  qualities  in  warm  climates." 

The  method  is  undoubtedly  by  maceration  (softening  by  steeping),  and  then 

by  pressure,  having  used  but  little  water,  and  leaving  a  heavy  pressure  to 

accomplish  the  separation  of  the  juices  of  the  meat,  to  avoid  the  necessity  of 

heat  to  condense  by  evaporation.     There  is  no  doubt  of  the  value  of  this  article 

as  a  food  for  the  sick,  and  as  only  from  ^  to  2  teaspoonfuls  of  it  are  required 

as  a  dose,  or  meal,  those  who  can  afford  to  use  it  will  prefer  to  do  it  rather  than 

prepare  any  of  the  others  above  given,  unless  they  have  a  skillful  nurse;  and, 

in  that  case,  I  shall  have  done  the  good  I  intended  by  calling  atteuUou  to  it 

8ee  also  Beef  Water,  Brotlis,  etc.,  below. 


FOOD  FOR  THE  SICK. 


807 


6.  Oyster  Essence. — Take  }i  doz.  (or  any  number,  according  to  the 
necessity,  or  ability  of  tlie  patient  to  take  tlie  essence)  of  large,  nice  oysters,  with 
their  share  of  juice ;  put  in  a  stew-pan,  and  place  on  the  stove,  or  over  the  fire, 
and  let  them  simmer  slowly,  until  they  smell,  or  become  plump  or  full — 8  to  5 
minutes  accoi-ding  to  the  heat;  tlien  take  off,  strain  and  press  out  the  juices 
without  breaking  the  oysters,  and  serve  hot.  Light,  stale,  bread  crumbs,  very 
light,  dry  biscuit,  or  crackers,  as  preferred  or  convenient,  will  give  additional 
relish  and  strength  when  the  patifn*  'q;  >ble  to  have  them. 

Remarks. — Most  people  say,  pui  in  salt,"  when  they  give  directions  to 
prepare  oysters;  but  I  know  it  is  best  not  to  put  in  the  salt,  or  otlier  seasoning, 
until  just  as  you  are  about  to  remove  them  from  the  fire. 

7.  Chicken  ]3roth. — Cut  up  half  of  a  young  chicken,  removing  the  fat 
and  skin;  sprinkle  a  little  salt  upon  it  and  put  it  into  2  qts.  of  cold  water  and 
set  it  over  a  quick  fire;  when  it  comes  to  a  boil,  set  it  back  on  the  stove  or 
range,  where  it  will  only  simmer.  Wher  entirely  tender,  take  out  the  white 
parts,  letting  the  rest  remain  until  it  is  boiled  from  the  bones.  Mince  the  white 
part  and  pound  it  fine  in  a  mortar  or  suitable  dish;  add  this  to  the  broth,  adding 
boiling  water,  if  necessary,  to  make  it  thin  enough  to  drink  readily.  Put  again 
in  the  sauce-pan  and  boil  a  few  minutes.  Some  persons  will  desire  a  slighr 
addition  of  salt  and  a  little  pepper;  but  use  just  as  little  pepper  as  will  satisfy 
them,  a  light  sprinkle,  however,  will  hurt  no  one.  It  is  very  nutritious,  and 
hence  should  be  taken  only  in  small  quantities.  A  little  rice  may  be  boiled  in 
some  of  this  broth,  either  for  its  taste  or  greater  nourishment;  and  a  little  stale 
bread;  or  a  cracker  or  two,  may  be  broken  into  some  of  it  at  another  time,  for 
the  same  reason,  and  for  changing  the  flavor  also.  A  little  parsley  may  be 
added  to  flavor  any  of  these  broths,  waters,  or  drinks,  if  desired,  or  any  other 
pot-herbs. 

8.  Mutton  Broth. — Take  1 J^  lbs.  of  chops,  from  the  neck  of  a  lamb 
or  young  st  3p  (old  and  strong  mutton  is  never  to  be  used  for  the  sick);  cut 
into  small  bits,  removing  all  the  fat  possible;  put  bones,  as  well  as  the  lean 
meat,  into  a  stew-pan,  with  3  pts.  of  cold  water  and  a  little  salt;  put  where  it 
will  stew  gently  till  all  scum  is  removed  as  it  rises.  In  30  to  40  minutes  some 
may  be  poured  off  for  the  patient,  if  he  is  impatient  for  it.  Continue  to  stew  it 
slowly  an  hour  or  two,  seasoning  to  taste  while  hot;  when  cool  strain,  and  when 
cold,  remove  all  the  tallow  or  fat  from  the  surface.  After  this  it  may  be  given 
cold  or  hot,  as  suits  the  patient.  A  slice  of  bread,  as  in  the  chicken  panada, 
may  be  toasted  nicely  and  broken  into  a  plate ;  then  pouring  on  some  of  this 
broth,  as  in  that  case  it  is  more  strengthening,  and  gives  another  variety  of 
broth  to  meet  the  varying  tastes  of  the  sick ;  or  stale  bread,  without  toasting,  ig 
generally  preferable. 

10.  Veal  Broth, — Veal  broth  is  generally  made  by  some  chops  of  veal, 
as  in  tlie  mutton  broth  above,  or  a  joint  of  voal,  with  suitable  amount  of  meat 
upon  the  joint,  in  about  3  qts.  of  water,  2  oz.  of  rice,  a  little  salt,  and  a  piece  or 
two  of  mace;  stew  till  the  water  is  about  half  evaporated. 


W: 


L.^^.,^ 


808 


DR.  CHASE'S  RECIPES. 


10.  Beef  Broth  or  Water. — Take  a  piece  of  perfectly  lean  ateak 
(from  the  rump  or  shoulder  is  preferable)  the  size  of  your  hand ;  cut  It  into 
small  bits,  and  put  into  a  stew-pan  with  1  pt.  of  cold  water;  bring  it  to  a  boil 
and  skim;  then  set  it  back  and  simmer  20  to  30  minutes,  occasionally  pressing 
each  piece  with  a  spoon  to  obtain  the  full  juice,  or  strength  of  the  beef.  In  hot 
weather  any  of  these  broths  or  drinks  will  ber'i''^hed  well  if  ice-cold,  by  set- 
ting upon  ice  what  was  not  taken  hot  when  first  made ;  otherwise  it  is  better  to  re- 
heat them  when  called  for.  ■ 

11.  Vegetable  Broth.— Let  all  the  articles  named  be  of  medium  size 
only:  potatoes,  2;  carrot,  turnip  and  onion,  1  each;  slice  (of  course  after  wash- 
ing and  paring);  boil  1  hour  in  1  qt.  of  water,  adding  more  boiling  water  from 
time  to  time  to  keep  the  original  quantity  good.  Add  a  little  salt  and  pepper, 
and  any  pot-herbs,  as  parsley  or  other  herb,  as  preferred,  to  flavor;  strain,  or 
allow  to  settle.  This  is  a  good  substitute  for  the  animal  broths,  when  they  can 
not  be  borne,  or  at  distances  from  where  fresh  meats  can  be  obtained;  or 
as  an  additional  variety  when  sickness  is  long  continued. 

12.  Milk  Porridge,  with  Raisins.— Stir  2  tablespoons  of  flour  with 
sufficient  cold  milk  to  make  smooth;  then  stir  this  into  1  qt.  of  boiling  milk; 
break  or  cut  into  halves  20  or  30  nice  large  raisins,  and  boil  20  minutes.  Strain 
and  add  a  little  salt. 

13.  Oatmeal  Porridge,  or  Gruel. — Mix  2  tablespoons  of  the  finely 
ground  oatmeal  with  a  little  cold  water,  then  stir  it  into  1  pt.  of  boiling  water 
and  let  it  boil  15  to  20  minutes.  Add  a  little  salt  and  sugar,  to  taste;  if  desired 
a  small  quantity  of  wine  and  nutmeg  may  also  be  added. 

14.  Commeal  Gruel,  or  Porridge.— One  of  the  most  common 
gruels  is  made  with  cornmeal  and  a  little  flour.  Half  a  cup  of  cornmeal  and  % 
a  tablespoon  of  flour  wet  to  a  smooth  paste,  then  stirred  into  1  qt.  of  boiling 
water,  and  the  boiling  continued  slowly  for  30  minutes.  Seasoned  with  salt 
and  a  little  sugar,  makes  it  the  most  palatable  to  most  people;  and  some  add  a 
little  butter;  but  if  any  is  used  it  ^ould  be  a  very  little,  and  that  of  the  choicest 
kind.  This  is  not  only  nourishing  for  the  sick,  but  is  mildly  laxative,  and  aids 
the  action  of  carthartic  medicine;  but  if  it  is  intended  to  aid  a  cathartic  do  not 
use  any  floiu*  in  its  make.  A  bit  of  cinnamon  or  nutmeg,  as  preferred,  may  be 
added  to  any  of  these  'gruels  or  waters.  But  if  any  astringent  is  desired,  or  a 
gruel  to  aid  astringent  remedies,  use  one  of  the  two  following: 

16.  Browned  Commeal  Gruel,  or  Cakes,  for  Weak  Stom- 
achs, and  for  Summer  Complaints  of  Children.  — Brown  corn  the 
same  as  you  roast  coffee;  grind  it  flne  in  a  coffee-mill,  and  make  a  gruel  as  with 
common  commeal.  Make  some  into  a  mush,  or  batter,  and  bake,  in  thin  cakes, 
to  a  light  brown.  Very  feeble  stomachs  will  retain  the  gruel;  or  the  cakes,  as 
preferred.    See  also  "  Corn  Coffee  for  the  Sick." 

16.  For  Diarrhea  of  Children,  or  Others.  —  Parch  the  com 
nicely;  grind  it  into  meal,  and  boil  it  in  skim  milk.  This  is  claimed  to  be  a 
sure  cure  for  summer  complainta 


FOOD  FOR  THE  SICK. 


m 


1 7 .  Milk  and  Bice  Gruel.— Rice  flour,  or  very  finely  pulverized  rice, 
3  table-spoonfuls,  wet  smoothly  with  cold  milk,  and  stir  into  1  qt.  of  boiling 
milk,  and  stir  all  the  time  it  is  boiling — 10  to  15  minutes,  or  till  it  tastes  done. 
Nutmeg  is  a  very  nice  flavor  for  this  gruel,  and  a  little  sugar,  if  desired.  It  is 
very  acceptable  for  children. 

18.  Tamarind  Whey— Cooling  and  Laxative.— Dr.  John  King, 
of  Cincinnati,  says: 

"A  convenient  and  cooling  laxative  is  Tamarind  Whejr,  made  by  boiling 
1  01.  of  the  pulp  of  the  Tamarmd  in  1  pt.  of  milk,  and  straining  the  product. 

Remarks — Tamarinds  grow  on  quite  large  trees,  principally  in  the  East  and 
West  Indies.  They  are  put  up  in  kegs  with  syrup  for  importation;  and  on 
being  received  in  the  United  States  are  often  put  up,  by  wholesale  druggists,  in 
bottles  for  their  better  preservation  as,  like  other  fruits,  they  keep  better*  in  air- 
tight bottles.  I  trust  their  value  as  a  cooling  and  thirst-allaying  fruit  may, 
hereafter,  be  more  fully  appreciated,  especially  in  fevers,  inflammation  and 
dyspepsia. 

19.  Tamarind  Water,  for  Fever  Patients  — To  Allay  Great 
Thirst  in  Hot  Weather,  and  for  Dyspeptics.—  Take  nice  Tamarinds 
(kept  by  druggists  in  large  cities,  and  sometimes,  also,  by  grocers),  1  qt.  — 3  lbs 
Avill  about  equal  1  qt.— place  them  in  an  earthen  jar  and  pour  upon  them  3  qts. 
of  boiling,  soft  water;  cover,  and  let  stand  three  or  four  hours;  then,  with  the 
hand  squeeze  the  pulp  out  of  the  bird-nest  clusters,  in  which  the  seeds  and  pulp 
are  held;  then  strain  through  stout  muslin;  bottle  and  cork  tightly;  and  put  into 
a  cool  cellar.     In  three  or  four  weeks  it  will  be  ripe  and  fit  for  use. 

Remarks. — In  hot  weather,  especially  with  dyspeptics,  there  is  often 
experienced  very  great  thirst.  With  such,  I  am  not  aware  of  any  other  article 
or  drink  equal  to  this  to  relieve  them  of  the  excessive  craving  for  drink.  Then 
take  a  wine-glass  of  this  in  as  much  ice-cold  water,  sweetened  to  taste,  and  you 
will  have  a  healthy  and  most  agreeable  nectar,  and  one  of  the  most  powerful 
extinguishers  of  thirst  ever  discovered.  The  author  has  tested  it  and  knows 
whereof  he  speaks.  It  settles  by  standing  and  becomes  as  clear  and  pure  as 
champagne.  I  have  taken  a  glass  of  it  when  very  tliirsty,  ice-cold,  as  al)ove 
mentioned,  and  the  relief  would  be  so  perfect  I  would  not  think  about  drinking 
again  for  2  or  3  hours.  The  properties  of  the  tamarind  are  very  peculiar,  as  it 
contains  not  only  small  quantities  of  sugar,  but  pectic,  citric,  tartaric  and  malic 
acids,  and  also  the  bi-tartrate  of  potassa;  is  nourishing,  refrigerant  (cooling), 
calmative  and  laxative;  hence  its  great  value  in  fevers.  But,  of  course,  to  pre- 
pare it  for  a  drink  in  fevers,  you  cannot  wait  for  it  to  purify  itself  by  standing, 
yet  it  should  be  bottled  all  the  same,  and  a  bottle  of  it  placed  at  once  upon  ice; 
or  if  no  ice  is  at  hand,  stand  a  bottle  of  it  in  a  bucket  of  cold  water,  so  as  to 
have  it  as  cool  as  possible;  then  add  as  much  cold  water  to  what  you  use  of  the 
tamarind  water  at  each  time,  and  sweeten  to  taste.  Let  the  patient  partake  of 
it  as  freely  as  desired,  so  long  as  it  agrees  with  the  stomach,  and  does  not  prove 
too  laxative. 

20.  Wine  Whey. — Put  1  pt.  of  .sweet  milk  in  a  suitable  basin  upon  tho 
«tove,  and  when  it  comes  to  a  boil,  pour  into  it  a  gill  (about  5  or  8  table-spoon- 


iM  n! 


■.  i ",  'is. 

m 


310 


DR.   CIIASETS  RECIPES. 


fills)  of  wine,  and  when  it  has  again  boiled  about  15  minutes,  remove  from  the 
Are;  let  it  stand  a  few  minutes,  but  do  not  stir  it;  then  strain  or  remove  tho 
curd,  and  sweeten  to  taste;  flavor  with  cinnamon,  or  nutmeg,  or  any  other 
spice  or  fniit,  as  orange  or  lemon  peel,  etc.  It  is  used  for  very  weak  and 
feeble  patients. 

21.  Sour  Milk  "Whey. — ^Where  wine  is  not  to  be  had,  and  a  whey  is 
needed,  bring  a  cup  of  sweet  milk  to  a  boil,  and  add  the  same  amount  of  sour, 
milk,  and  the  result  is  a  very  nice  whey.     Season  or  flavor,  as  desired. 

22.  If  no  sour  milk,  a  table-spoonful  of  good  vinegar  will  do  the  same 
thing  if  not  curdled,  by  standing  a  few  minutes,  stir  in  a  little  more  vine^^ar, 
strain  and  season  to  taste. 

23.  Chicken  Water. — Take  half  of  a  young  chicken,  divest  it  of  the 
skin,  remove  the  feet,  and  break  all  the  bones.  Put  into  2  qts.  of  water  and 
boil  for  half  an  hour;  strain  through  muslin,  and  season  with  a  little  salt  and 
pepper,  if  desired.  It  quenches  the  thirst  and  is  quite  nourishing  for  use  when 
the  strong  teas  or  essences  cannot  be  borne  by  the  stomach.  Straining  through 
muslin  removes  or  absorbs  any  oil  or  fat  upon  the  surface,  which  cannot  be 
dipped  off. 

24.  Barley  Water. — Pearl  barley,  1  oz. ;  wash  in  cold  water,  and  pour 
off;  then  boil  it  a  few,^inutes,  and  pour  off  again,  which  removes  a  certain 
rank  taste;  now  pour  on  boiling  water,  1  qt.;  and  boil,  in  an  open  dish,  until 
half  evaporated;  strain  and  season  to  the  taste  of  the  patient.  It  is  nourishing 
and  pleasant,  hot  or  cold,  as  desired. 

25.  Chicken  Panada.— Toast  a  slice  of  stale  bread  (bread  not  less 
than  two  days  old)  to  a  very  nice  brown  (be  careful  never  to  burn  bread  in 
toasting  for  the  sick,  for  scraping  off  does  not  remove  the  burned  taste.)  and 
break  into  a  soup  plate,  pouring  over  it  some  chicken  broth,  boiling  hot;  cover 
the  plate  and  let  it  stand  till  cold  enough  to  eat,  or  drink,  according  to  the 
condition  of  the  patient. 

26.  Plain  Panada. — Split  5  or  6  Boston,  or  other  very  light  crackers, 
put  into  a  bowl  with  a  very  little  salt,  nutmeg  and  sugar  to  taste;  pour  boiling 
water  over  them  and  cover  till  cool;  it  makes  a  nourishing  drink — and  still  more 
nourishing  if  the  patients  digestion  will  allow  them  to  eat  the  crackers,  or  a 
portion  of  them. 

27.  Plain  Panada,  With  Bread. — Put  into  a  bowl,  in  small  pieces, 
1  slice  of  stale  bread  (not  less  than  2  days  old),  leaving  out  the  crust;  put  in  a 
.small  piece  of  nice  butter,  and  pour  upon  it  J^  pt.  of  boiling  water.  Sweeten, 
if  desired,  and  flavor  also  if  preferred,  with  nutmeg  and  a  little  wine  also,  if 
desired. 

28.  Corn  Coffee,  for  the  Sick,  or  for  a  Nauseous  Stomach.— 
Take  nice,  sweet,  dry  corn  (I  do  not  mean  sweet  corn,  but  nicely  dried  field 
com);  be  careful  in  browning  it,  not  to  burn  it,  as  it  injures  its  flavor,  as  much 
as  it  does  to  over-brown  coffee  for  general  use — makes  it  bitter  rather  than 
pleasant     To  1  coffee  cup  of  this  ground,  as  coffee,  stir  in  1  beaten  egg;  put 


jrOOh  FOR  TUB  8ICZ. 


ait 


into  the  coffee  pot,  and  pr>ur  on  boiling  water,  1  pt.  u  a  little  more;  steep  and 
season  also  as  coffee,  wit!i  cream  and  sugar.  It  ia  nourishing  and  suiBcientlj 
stimulating  to  allay  a  nauseous  stoniueh  before  vomiting  has  taken  place.  See 
also  browned  corn  meal  gruel  for  weak  stomachs. 

29.  Corn  Tea. — Make  the  same  as  the  corn  coffee  above,  except  not  to 
use  the  egg  It  is  pleasant,  hot  or  cold,  but  not  quite  as  nourishing,  lacking 
the  egg;  hence  adapted  to  very  weak  patients  (see  also  the  herb  teas),  but  a» 
there  will  be  found  patients  in  every  condition  of  strength,  or  want  of  strength^ 
it  becomes  important  that  a  variety  of  receipts  should  be  given,  and  hence  th&- 
foUowing: 

30.  Rice  Cofifee,  Especially  Nice  for  Children  or  Weakly 
Patients. — Brown  the  rice  carefully,  as  you  would  the  coffee  bean,  or  corn, 
above;  then  grind,  or  mash  in  a  mortar,  and  to  1  cup  of  this  pour  on  1  qt.  of 
boiling  water,  let  it  stand  15  minutes;  strain  if  it  does  not  pour  off  dear,. 
Sweeten  all  these  coffees  with  loaf  or  granulated  sugar,  and  used  boiled  milk 
with  them,  as  freely  as  relished.  It  may  be  drank  as  freely  as  the  stomach  will 
bear.  Children  are  very  fond  of  it;  and  it  is  better  for  them,  or  for  weakly- 
persons,  than  common  coffee.  The  same  holds  good,  also,  of  the  corn  prepar- 
ations above. 

31.  Common  Teas. — A  rather  weak  tea  (never  a  strong  one)  maybe 
made  of  any  of  the  ordinary  green  or  black  teas,  when  craved  by  the  sick, 
Bweetening  and  using  milk  as  desinjd;  for  we  believe  it  better  to  allow  a  mild 
beverage  of  this  kind  to  any  sick  person  rather  than  to  allow  their  minds  to 
worry  over  a  refusal,  for  all  excitement  is  to  l)e  avoided  if  reasonably  possi- 
ble, for  amendment  seldom  begins,  nor  does  it  continue  long,  after  any  dissatis- 
faction arises,  no  matter  what  the  subject,  nor  how  slight  the  dissatisfaction 
may  be;  hence  indulge  all  opinions,  or  even  whims,  that  have  not  in  themselves 
an  absolute  wrong. 

32.  Eggnog  for  the  Sick. — Beat  the  yolk  of  1  egg  with  1  table  spoon- 
ful of  pulverized  sugar  to  the  consistency  of  cream;  grate  in  a  little  nutmeg; 
add  1  large  table-spoonful  of  brandy  and  2  of  Madeira  wine.  Beat  the  white  of 
the  egg  to  a  stiff  froth,  and  mix  in  with  1  cup  of  nice  sweet  milk. 

Remarks. — This  is  palatable,  and  for  weak  and  feeble  patients  will  be  foimd 
very  invigorating  and  strengthening,  the  true  "Madeira"  being  rich  in  its 
tonic  and  invigorating  qualities.  The  original  formula  ran  thus:  "  The  yolks 
of  16  eggs,  and  16  table  spoonfuls  of  pulverized  loaf-sugar  (the  day  of  this  "  loaf- 
Bugar"  is  over,  except  in  small  cubes  or  squares)  beaten  to  a  cream;  1  grated 
nutmeg;  3^  pt.  of  good  brandy  or  rum,  and  3  glasses  of  Madeira  wine.  The 
whites  beaten  to  a  stiff  froth  and  put  in,  finishing  with  6  pts.  of  milk  made 
cold."  This  would  indicate  that  it  was  being  made  for  general  or  hospital  use, 
or  the  patient  must  have  been  expected  to  live  on  it  for  a  week  at  least,  or  other- 
wise to  have  many  visitors.  But  this  was  a  universal  practice  in  an  early  day,, 
and  finally  whiskey  took  the  place  of  the  brandy  and  the  wine.  No  party  or 
evening  gathering  was  considered  to  be  well  provided  for  unless  a  large  supply 
td  milk  punch  or  eggnog  was  prepared  and  set  before  the  guests,  when  every 


.■;■!■■« 


813 


DR.  CHASE'S  ItECIPES, 


p 


one  was  expected  to  Iiclp  therasolvea,  from  time  to  time,  to  nil  (hoy  deslrot!; 
but  it  is  one  of  the  most  ciaiigerous  forms  in  wliich  liquor  can  bo  placed  iKifore 
young  men,  and  especially  so  if  there  are  to  be  frequent  evening  parties,  I 
speak  from  the  experience  of  my  early  life,  where  this  beverage  wius  freely 
supj)lied  by  a  man  of  social  disposition,  having  plenty  of  means,  to  induce 
about  a  dozen  of  us  young  men  to  spend  our  evenings  in  his  society  at  least  tw<» 
or  three  evenings  in  the  week.  But,  for  one,  1  soon  discovered  that  the  days 
were  too  long,  and  that  I  desired  the  parties  would  suit  me  better  every  night 
ratlier  than  only  two  or  three  in  the  week,  and  on  the  days  upon  whicli  a  party 
was  to  gather  in  the  evening,  I  wanted  night  to  conje  evtm  before  supper-time, 
wliich  opened  my  eyes  to  the  danger  of  these  nightly  meetings  while  I  yet  had 
moral  courage  and  strength  of  mind  to  say:  "  Excuse  me,  I  shall  meet  with 
you  no  more," — and  I  did  not,  notwithstanding  the  jibes  and  jeers  of  my  asso- 
ciates in  labor  through  the  day.  To  this  decision,  made  very  soon  after  my 
marriage,  I  owe  a  life  of  great  industry  and  labor,  in  which,  I  humbly  believe, 
I  have  done  at  least  some  good  to  my  fellow  creatures;  for  which  I  feel  very 
grateful  to  Him  to  whom  we  all  have  to  render  an  account.  Then  allow  me  to 
say  to  everyone,  but  especially  so  to  every  young  man;  "  Touch  not  any  liquor 
as  a  beverage,  as  you  hope  to  spend  a  life  of  usefulness  here,  and  of  happiness 
in  the  better  land  beyond  the  river." 

33.  Negus  for  the  Siok. — Barley-water,  1  pt.;  wine,  J^pt. ;  lemon- 
juice,  1  table-spoonful;  nutmeg  and  sugar  to  suit.  DniKCTioNa — Make  tho 
barley-water,  as  before  given;  then  mix. 

liemarks. — Nouiishing  and  stimulating.  Used  by  weak  patients  like  Col. 
Negus,  from  whom  it  takes  its  name. 

34.  Baw  Egg  and  Milk  for  Convalescents.— A  fresh  egg;  milk, 

1  cup;  a  little  port  or  other  wine,  and  a  little  sugar.  Directions — Use  only 
the  yolk,  beating  thoroughly;  then  add  the  milk,  and  beat  till  foamy;  then 
sugar  and  wine. 

Remarks. — Have  this  ready  to  be  taken  by  convalescents  when  they  feel  the 
least  fatigue  on  returning  from  exercise. 

35.  Milk  Punch  for  the  Sick.— Nice  sweet  milk,  )4  pt.;  white  sugar, 

2  table-spoonfuls;  best  brandy,  2  table-spoonfuls,  ice.  Directions— Dissolve 
the  sugar  in  the  milk,  and  add  the  brandy,  stirring  well. 

Remarks. — This  punch  has  maintained  the  life  of  very  sick  persons  when 
nothing  else  could  be  taken  for  several  days,  or  until  the  natural  forces  returned 
to  the  rescue.    Make  cold  with  ice,  or  keep  it  on  ice 

36.  MUk   Punch,  with   Eggs,  for  Weak  Patients.  — If  the 

patient  is  very  weak,  it  is  more  strengthening  to  beat  a  fresh  egg  (in  fact,  none 
but  freshly  laid  eggs  should  be  used  with  the  sick)  thoroughly,  and  stir  into 
the  above  punch  before  the  spirit  is  added. 

Remnrks.~TUe  white  of  a  fresh  egg  beaten  with  1  table-spoonful  of  white 
sugar,  then  a  table-spoonful  of  best  brandy  added  and  again  beaten,  was  ted  t# 
me  by  a  Methodist  clergyman — a  special  friend — in  tea-spoonful  doses,  which  sus- 
tained me  2  or  3  days,  and,  no  doubt,  saved  my  life,  when  even  the  consultinjs 


FOOD  FOB  tub;  SICK. 


8ia 


pliyaiciim  doclanHl  it  would  send  the  dlsciiso  to  ilw,  bruiii  and  soon  dcHtroy  mo. 
The  ocaiHiun  for  itH  uwi  arose  from  lyplioid  pueunioiiiii  of  the  right  lung  —  tho 
■cxlmuHting  dischargoH  from  the  l)owcls  and  the  cliango  of  position  necessary 
producing  such  sinliing  spells  that  life  must  have  soon  given  out.  The  attend- 
ing physician  laid  determined  to  administer  the  brandy ;  hut  the  consulting  ono 
(ii  much  older  man,  and  hence  more  set  in  the  "old  fogy"  idea  that  brandy 
■would  excite  inllamnialion  of  the  brain)  was  contending  witii  him  in  the  parlor, 
jis  I  WHS  afterwards  informed,  that  it  would  not  do;  wlien  the  clergyman  camo 
in,  as  he  was  in  the  habit  of  doing  in  my  siclinesH,  and  heard  tlieir  argument, 
he  came  in  to  see  my  condition;  as  soon  as  he  saw  my  exliaustion — he  having 
l»ccn  raised  from  tlie  same  condition  by  a  physician  in  another  city,  went 
back  to  tlie  doctors  and  said:  "  I  will  take  the  responsibility  of  this  case  to-day," 
thus  agreeing  with  the  advance  in  science,  as  shown  by  the  younger  physician; 
he  did  as  above  indicated,  personally  attending  to  me  all  that  day  and  night 
till  5  o'clock  in  the  morning;  pronotmcing  the  danger  past,  he  called  my  dear 
wife  (since  passed  to  the  "better  land"),  wliom  he  had  compelled,  as  it  were,  to 
lie  down  for  a  few  hours,  which  slie  had  not  before  done  for  several  days  and 
nights  (getting  all  her  rest  and  sleep  in  a  chair,  notwithstanding  there  wjus  plenty 
of  help,  through  her  anxiety  for  me — such  is  a  true  woman's  love).  The  brandy 
was  truly  the  hinge  on  which  the  cjvsc  turned  back  to  life,  when  scarcely  a  hope 
was  entertained  that  such  could  be  the  result.  Why  should  not  tliis,  then,  or 
some  other  of  these  punches,  eggnogs,  etc.,  save  others  when  in  such  extremely 
weak  conditions?  If  I  did  not  so  believe,  I  would  certainly  not  take  such  pains 
nnd  so  mucli  space  to  explain  and  recommend  them.  But  do  not  understand 
me  as  recommending  these  stimulating  drinks,  only  in  these  exhausting  diseases, 
where  the  diffusive  as  well  as  the  stimulating  power  of  the  spirit  is  demanded 
to  aid  the  strength  and  stimulate  the  recuperative  powers  of  nature  to  rally  to 
the  rescue.  My  reasons  for  opposing  stimulation  generally,  is  more  fully  shown 
in  the  remarks  following  "  Eggnog." 

37.  Claret  Punch.— Claret,  1  bottle;  ice-water,  J^  as  much  as  wine, 
sliced  lemons,  2;  powdered  sugar,  J^  cup.  Put  the  sugar  upon  the  sliced 
lemons  for  a  few  minutes;  add  the  ice-water  and  stir  well  for  a  minute  or  two, 
then  pour  in  the  wine.  Put  plenty  of  ice  into  each  glass  as  served  For  the 
sick  come  as  near  to  the  proportions  as  practicable,  for  why  should  not  the  sick 
have  their  share  of  the  good  things,  as  well  as  those  who  only  use  them  for  the 
enjoyment  ?  These  fixtures  are  only  additions  to  improve  flavor,  and  make 
more  palatable;  hence  let  the  sick  have  the  advantage  of  them  by  all  means. 

38.  Currant  Shrub  for  the  Sick.— A  lady  writer  says:  "Make  the 
same  as  jelly,  but  boil  only  ten  minutes;  then  bottle,  and  cork  tightly.  Put  ii 
table-spoonfuls  of  the  shrub  (jelly)  to  J^  glass  of.  ice-cold  water,  and  have  some 
bits  of  ice  in  it." 

Remarks. — This  would  be  pleasant  and  grateful  to  the  taste,  but  it  is  not 
shrub — that  always  contains  spirits  of  some  kind,  to  prevent  souring;  or,  for 
its  stimulating  effects;  see  the  following: 

30.    English   Shrub,  for  the  Siok.— "One  sour''  (lemon  julceX 


'■■■\  i' 


314 


Dli.   CHASE'S  liECIPES. 


"two  sweet"  (3ugar),    "  thn-e  strong"  (mm,  or  other  Hpirit),  "four  weak" 
(water). 

Remark)*. — The  measure  might  be  a  tea  cup,  or  a  pint  measure,  as  desired, 
but  each  article  was  to  be  measured  in  the  same  dish.  For  tliose  patients  need- 
ing any  stimulants,  I  would  add  ^  as  much  good  whiskey,  or  Bordeaux,  pre- 
ferably, as  is  used  for  the  jelly.  Any  common  acid  jelly,  properly  diluted 
with  ice-cold  water,  makes  a  pleasant  drink  for  fever  patients,  or  those  sick 
from  other  diseases.     Or,  any  of  the  following  may  bo  used,  as  needed. 

40.  Aoid  Drinks  From  Raspberry  Vinegar  Jelly,  is  Nour- 
ishing and  Pleasant  for  Invalids. — Take  4  qts.  of  red  raspberries  and 
cover  them  with  good  cider  vinegar,  and  let  tliem  stand  24  hours;  then  scald, 
strain  and  add  sugar,  1  lb.,  to  each  pint  of  the  juice;  boll  20  minutes,  or  until 
it  jells;  bottle  and  cork,  or  can,  air  tight,  and  it  will  keep  well,  or  is  ready  for 
present  use.  A  table-spoonful  of  this  to  a  glass  of  ire-cold  water,  taken  a  littlw 
at  a  time,  makes  the  patient,  if  a  reasonable  one,  feel  very  grateful,  when  sick, 
or  convalescing.    So  also  does: 

41.  Toast  Water. — Make  by  nicely  browning  (not  burning  in  the  least) 
stale  bread;  then  pouring  boiling  water  upon  it,  and  letting  it  sttuid  upon  ice,  if 
you  have  it,  then  squeezing  in  a  little  lemon  juice. 

42.  Baw  Egg  Drink  for  Invalids— Strengthening,  Bestora- 
tive  and  Pleasant. — A  fresh,  raw  egg,  being  both  strengthening  and  restor- 
ative, may  be  made  into  a  pleasant  drink,  for  the  feeble,  by  breaking  a  freshly 
laid  egg  into  a  bowl,  and  beating  it  well,  with  1  or  2  table-spoonfuls  of  sugar, 
then  adding  a  little  ice-cold  water,  and  a  tea  to  a  table-spoonful  of  spirits,  or 
wine,  as  prepared,  or  at  hand. 

43.  Drink  for  Great  Thirst  of  Fever  Patients.— Cream  of  tar- 
tar,  %  oz. ;  white  sugar,  4  ozs. ;  confection  of  orange  peel,  3  ozs. ;  boiling  hot 
water  3  pts. 

{Confection  of  Orange  Peel. — Take  the  external  rind  of  rice  fresh  oranges, 
separated  by  rasping  (grating),  1  lb. ;  white  pulverized  sugar,  3  lbs.  (or  in  these 
proportions).  Directions. — Beat  the  rind  in  a  stone,  or  wedge-wood  mortar, 
then  add  the  pulverized  sugar,  and  continue  the  beating  till  perfectly  incorpo- 
rated together.    Keep  in  cans.] 

Directions. — Pour  the  hot  water  upon  the  other  ingredients;  when  alf 
are  dissolved,  set  aside  to  cool.  "When  cold  drink  as  freely  as  the  thirst  of  the 
patient  demands.    (See  fevers,  preventative  and  cure. — Dr.  Buchanan.) 

Remarks. — This  confection  is  tonic,  and  stomachic,  and  is  principally  used 
as  a  vehicle  for  the  exhibition  of  tonic  powders,  drinks,  etc. — Cooley'a  Cyclo- 
pedia. 

44.  Pectoral  Drink. — Common  barley  and  stoned  raisins  of  each  2 
ozs.;  licorice  root,  bruised,  J^  oz.;  water,  2  qts.  Directions. — First  boil  the 
barley,  then  add  the  raisins  and  continue  the  boiling  until  the  water  is  one-half 
evaporated,  and  add  the  licorice.    When,  cool  strain. 

Remarks. — Dr.  Buchanan,  an  old  English  physician,  made  it  the  usua^ 
drink  in  all  pectoral  (chest)  diiilculties,  to  be  drank  freely. 


FOOD  FOR  THE  SICK. 


81» 


4  46.  norb  Teas,  for  the  Siok  Boom.— Dried  sage  leaves,  or  any  of 
tlie  mints,  or  balm  leaves,  ^  oz. ;  boiling  water,  ^  pt. ;  steep  and  strain,  or  iwur 
off,  when  cool  enough  to  drink.  A  little  sugar  may  be  used  with  any  of  them 
'When  desired. 

46.  Sage  Tea,  Made  as  above,  with  J^  tea  spoonful  of  pulverized  alum 
dissolved  in  .  -  and  sweetened  with  honey,  is  especially  valuable  as  a  gargle  for 
Bore  throat. 

47.  Mint  Teas,  From  the  dried  or  green  leaves  crushed,  with  a  little 
sugar,  are  agreeable  to  the  taste,  and  soothing  to  a  nauseous  stomach,  and  to  an 
irritated  condition  of  the  bowels  of  children. 

48.  Catnip  Tea,  However,  is  considered,  by  old  nurses,  as  the  greatest 
panacea  for  infant  ills,  known  among  them. 

40.  Pennyroyal  Tea,  Is  equally  well  known  as  the  best  thing  to 
break  up  colds,  and  to  restore  a  checked  perspiration  from  exposures,  damp 
feet,  etc. 

60.  Gentian  Boot  and  chamomile  Sow  er  teas  are  both  valuable  tonics, 
and  may  be  taken  hot  or  cold,  as  preferred,  and  with  or  without  sugar,  but  as 
both  are  quite  bitter,  sugar  will  make  them  more  palatable. 

51.  Strawberry  Leaf  Tea,  From  the  green  leaves,  is  considered  val- 
uable in  canker  of  the  mouth  of  infants,  and  with  the  alum,  as  in  the  sage,  for 
adults,  as  a  wash  or  gargle. 

62.  Blackberry  Tea,  Made  from  the  roots  are  considered  valuable 
in  bowel  difficulties;  and  that  froTfi  the  raspberry  are  believed  to  be  equally  val- 
uable; and  a  syrup  from  these  fruits  are  valuable  in  bowel  complaints,  and  also 
make  agreeable  drinks  in  fevers  and  inflammatory  diseases. 

63.  Mint  Tea,  Juleped.— It  would  be  hardly  right  to  close  the  sub- 
ject of  herb  teas  without  giving  an  idea  that  something  besides  teas  can  be  made 
from  the  mints.  Take,  then,  a  few  sprigs  of  green  mint  (if  any  urinary  diffi- 
culty, or  in  case  of  fever  let  it  be  spearmint,  as  that  is  more  diuretic  and  febri- 
fuge than  peppermint,  while  the  peppermint  is  the  most  carminative  and  anti- 
spasmodic), and  bruise  them  in  a  glass  with  a  spoon — mashing  considerably — 
adding  sugar  freely,  and  cold  water  to  half  fill  the  giass,  with  a  table-spoonful 
or  two  of  wine,  or  brandy,  and  pounded  ice  to  fill,  shaking,  or  stirring  well, 
and  if  quaffed  quickly  you  will  think  there  has  been  a  hail  storm  in  the 
neighborhood,  of  an  agreeable  character — a  little  of  which  is  not  bad  to  take 
by  sick  or  well  people. 

PTTDDINGS,  TOAST,  PAP,  JELLIES,  STEAKS,  CHOPS,  ETC.^ 

'  .  FOB  THE  SICK.  *>. 


64.  Bice  Pudding  —  Baked.— Rice  ^  lb.;  water,  1  pt.;milk,  1  qt.; 
sugar  1  cup;  8  eggs;  salt,  1  tea-spoonful;  lemons,  nutmegs  or  vanilla  to  flavor. 
DraBCTiONs — Wash  the  rice  and  boil  in  the  water  30  minutes;  then  add  the 
milk  and  boil  80  minutes  longer;  beat  the  eggs,  sugar  and  salt  together,  and 


i 


810 


DR.  ClfASE'8  JiECJPES. 


Btlr  Into  the  rico.  Bako  in  a  nicely  buttered  dish  for  half  an  hour.  To  be 
oaten  with  a  very  little  nice  butter,  or  sauce,  if  preferred. 

Bemarka. — Although  a  little  of  this  ia  very  appropriate  for  the  sick,  yet,  I 
think,  most  families  will  be  willing  to  help  them  dispose  of  the  surplus,  if  It 
comes  from  the  oven  just  at  dinner-time 

66.  TapiQoa,  Cream  Pudding.— Tapioca,  8  table  spoonfuls;  water  and 
milk,  1  qt. ;  8  eggs;  a  little  suit;  lemon  or  vanilla  to  flavor.  Dikkctionb — 
Cover  the  tapioca  with  water  and  let  soak  4  hours;  pour  off  what  water  is  left. 
Put  the  milk  over  the  fire,  and  m  soon  as  it  boils  stir  in  the  beaten  yolks  uf  the 
eggs  and  the  salt,  then  the  tapioca,  and  stir  till  it  begins  to  thicken.  Make  a 
frosting  of  the  whites  and  brown  a  moment  only,  having  added  the  flavoring. 
This  is  very  palatable  and  very  nourishing. 

66.  Oraham  Pudding  — Steamed.— Boiling  water,  1  pt.;  graham 
flour,  salt;  hot  milk,  1  pt.;  1  egg.  Dirkction&— Stir  into  the  boiling  water 
sufficient  graham  flour  to  make  a  stiff  paste;  adding  the  egg,  beaten,  and  a  little 
salt;  then  stir  into  the  hot  milk  and  steam  ^  of  an  hour — the  steam  being  up 
■when  the  dish  is  set  in  the  steamer.  Serve  with  maple  syrup,  or  nice  cream 
and  sugar,  or  any  other  sauce  preferred. 

57.  Egg  Toast. — A  fresh  egg,  nice  bread,  not  less  than  one  day  old, 
salt  and  hot  water.  Dihections— Toast  the  bread  only  to  a  light  brown; 
break  the  egg  into  hot  water  on  the  stove,  and  cook  only  to  "set"  the  white; 
put  a  little  salt  into  sufficient  hot  water,  dip  the  toasted  bread,  quickly,  into  it, 
and  place  it  on  a  hot  plate,  and  put  on  the  egg,  adding  a  sprinkle  of  salt 
only. 

Remarks. — It  is  presumed  that  if  this  is  done  nicely,  according  to  directions, 
and  the  patient  is  able  to  digest  this  kind  of  food,  it  will  be  found  enjoyable. 
At  another  time  a  soft  toast,  with  water  or  sometimes  with  milk,  of  course,  hot, 
in  either  case  will  give  the  needed  varieties,  to  meet  different  tastes  and  cir- 
cumstances. 

58.  Pap,  of  Boiled  Flour— For  Diarrhea  of  Children.— 
Tie  1  cup  of  flour  closely  in  a  cloth,  and  boil  5  hours;  when  cool  grate  off  a 

4e-spoonful  of  it,  and  mix  smoothly  in  a  little  cold  milk;  then  stir  this  mixture 
.1,0  1  pt.  of  boiling  milk,  and  boil  a  few  minutes,  and  sweeten  with  loaf  sugar, 
and  add  a  little  nutmeg,  if  desired.    Very  valuable  in  diarrhea  of  children  or 
adults. 

59.  Wine  Jelly. — In  places  where  none  of  the  common  fruit  jellies  are 
obtainable,  the  following  -will  make  an  excellent  substitute:  Boil  white  sugar, 
■%  lb.,  in  1  gill  of  water.  Have  dissolved  isinglass,  1  oz.,  in  a  little  water,  and 
strain  into  the  syrup;  and  when  nearly  cold  add  %  pt.  of  wine;  mix  well  in  a 
bowl  or  suitable  dish;  cover.  For  convalescents  or  those  getting  up  from 
exhausting  diseases,  this  will  be  found  as  nutritious  as  it  is  palatable.  If  too 
thick  "*  any  time,  add  a  little  milk  or  water,  as  preferred,  or  convenient. 

i.^.  Arro^wTOOt. — Mix  3  table-spoonfuls  of  arrowroot  to  a  smooth  pasta 
^th  a  little  cold  water;  then  add  to  it  1  pt.  of  boiling  water,  a  little  lemon  peel. 


FOOD  FOR  THE  BIOS. 


817 


and  Btlr  while  boiling.  Let  it  cook  till  quite  clear.  Sweeten  with  migar,  and 
flavor  with  wine  or  nutmeg,  if  desired.  Milli  may  bo  used  instead  of  the  water, 
if  preferred. 

61.  Beefsteak— Broiled.— Have  a  small  piece  of  rather  thick  surloin. 
steak;  a  perfectly  clear,  coal  flro  should  be  ready,  to  avoid  the  possibility  of  the 
taste  of  smoke,  and  the  gridiron  must  b;i  perfectly  clean;  8  or  4  minutes  to  each 
idde,  if  the  patient  likes  it  at  all  rare,  will  be  sufHcient,  being  very  careful  to 
avoid  burning.  Season  with  a  little  salt  and  very  little  pepper.  Place  on  a  hot 
plate  and  serve  immediately. 

62.  Mutton  or  Lamb  Chops.— Tliese  must  be  trimmed  free  of  fat, 
and  broiled  the  same  as  beefsteak,  except  that  they  must  be  a  little  better  done, 
and  hence  should  be  ciit  a  little  thinner  to  allow  cooking  through.  Season  and 
serve  the  same.  But  if  any  patient,  at  any  time,  desires  any  modification  in 
cooking  or  seasoning,  let  it  be  done  to  suit  him,  unless  known  to  be  injurious. 

63.  How  to  Beduoe  the  Temperature  of  Siok-rooms  and  to 
Keep  them  Cool. — In  very  warm  weather  it  is  often  desirable,  for  the  com- 
fort of  the  patient  to  have  tlie  room  considerable  cooler  than  the  natural  atmos- 
phere. In  such  cases  raise  the  lower  sashes  entirely  upon  the  side  of  thf;  room 
from  which  the  breeze  comes;  then  have  a  piece  of  muslin  soaking  wet,  squeeze 
slightly,  and  tack  it  on  so  as  to  make  all  the  air  come  in  through  the  wet  mus- 
lin, which  will  reduce  the  temperature  of  the  room  5  or  6  degrees  in  a  few 
minutes.  This  is  done  by  the  absorption  of  a  part  of  the  heat  in  the  atmos- 
phere by  the  passing  of  the  water  in  the  muslin  from  its  liquid  to  a  gaseous 
state  (a  principle  well  known  in  philosophy),  and  the  air  of  the  room  becomra 
more  moist  also,  which  makes  it  more  endurable. 

Bemarki. — It  only  needs  trying  to  satisfy  the  most  incredulous,  and  it  will 
benefit  the  very  feeble  patient  more  than  enough  to  pay  everyone  for  the  trouble 
taken.  As  the  cloths  become  dry,  replace  them  with  others;  or  keep  them  well 
wet  with  a  sponge. 

64.  Ventilation  of  Sick-rooms  and  Sleeping-rooms— Avoid- 
ing the  Draft  over  the  Patient.— Have  a  piece  of  board  made  just  as 
long  OS  the  width  of  the. window;  then  raise  the  lower  sash,  and  place  the  board 
under  it.  The  width  of  the  board  may  be  8  or  4  inches  only,  as  this  will  allow 
a  current  of  air  to  pass  up  between  the  glass  and  sash,  breaking  the  draft  that 
otherwise  enters  directly  into  the  room  when  the  sash  is  raised.  In  this  way 
air  may  be  admitted  even  at  the  head  or  back  side  of  a  sick-bed,  for  the  curtain 
may  be  lowered  to  break  the  current  from  passing  directly  upon  the  patient. 
This  plan  is  equally  important  m  small  and  ill- ventilated  sleeping-rooms.  This 
much  fresh  air,  at  least,  should  be  admitted  into  every  sleeping-room,  excepting 
the  extreiraly  cold  and  windy  days  of  winter. 


PART  II. 


GENERAL  DEPARTMENT. 


Culinary  ob  CooKmo  Dbpabtmknt, 
Miscellaneous  Rfceiptb, 
Household  Memoranda, 
Toilet  Department, 
Dairy  Department,      -  -    ,      ■ 

Domestic  Animals, 
Agricultural  Receipts, 
Mechanical  Receipts, 
Bee-keeping,       .  .  .  . 

Dictionary  of  Medical  Terms, 


,..!■'   'S 


819 

515 
625 
683 
641 
658 
773 
790 
803 
817 


For  anything  in  this  department,  or  outside  of  the  Medical  Department, 
see  General  Index,  page  844.  For  anything  in  the  Medical  Department; 
see  Medical  ImjEX,  page  833. 


!   I 


818 


IV 


CULINAEY  RECIPES. 


BBEAD,  FUDDIITGS,  PIES,  CASES,  SOUPS,  MEATS,  AND 
-         -  VAEIOUS  DISHES. 


SIR  IE]  .^13 


Bemarks.  —  If  the  simple  word  "  bread "  only,  is  spoken,  It  is  always 
-understood  to  mean  white,  or  bread  made  from  wheat  flour.  Other  kinds 
always  have  a  descriptive  attachment,  as  Graham,  Indian,  brown,  Boston 
brown,  corn,  etc.  Two  things  are  especially  essential  in  good  bread — ^lightness 
and  sweetness.  If  bread  is  heavy — not  light  and  porous — or  if  it  is  sour,  it  is 
only  fit  for  the  pigs.  And  it  is  important  to  know  that  good  bread  cannot  be 
made  out  of  poor  flour.  In  the  following  these  points  are  nicely  explained, 
together  with  full  and  complete  instructions  in  the  three  necessary  processes  of 
making  good  bread — making  sponge,  kneading,  and  baking. 

How  to  Make  Good  Bread. — A  loaf  of  perfect  bread,  white,  light, 
sweet,  tender,  and  elastic,  with  a  golden  brown  crust,  is  a  proof  of  high  civiliza- 
tion; and  is  so  indispensable  a  basis  of  all  good  eating  that  the  name  "lady,"  or 
"  leaf -giver,''  applied  to  the  Saxon  (English,  as  now  understood,  for  England  was 
overrun  and  conquered  by  the  people  of  Saxony,  in  northern  Germany,  in  an 
early  day,  so  that  now,  to  say  a  "  Saxon,"  or  of  the  Saxon  race,  refers  to  the 
English,  descended  from  them,  more  often  than  to  the  people  of  Saxony  itself 
— and  especially  Anglo-Saxon  always  means  English)  matron,  may  well  be  held 
in  honor  by  wife  or  maiden.  But  do  all  the  gracious  ladies  who  preside  in  our 
country  homes  see  such  loaves  set  forth  as  daily  bread? 

Inexperienced  housekeepers  and  amateur  cooks  will  find  it  a  good  general 
rule  to  attempt  at  the  beginning  only  a  few  things,  and  learn  to  do  those  per- 
fectly. And  these  should  be,  not  the  elaborate  dishes  of  special  occasions,  but 
the  plain  every-day  things.  Where  can  one  better  begin  than  with  bread? 
The  eager  patronage  of  the  over-crowded,  carlessly  served,  high-priced  Vienna 
bake  /  at  the  Centennial  gave  evidence  that  Americans  appreciate  good  bread 
and  good  cofiee,  and  had,  perhaps,  some  effect  in  stimulating  an  effort  for  a 
better  home  suppl3  To  make  and  to  be  able  to  teach  others  to  make  bread  of 
this  high  character  is  an  accomplishment  worth  at  least  as  much  practice  as  a 
iionata{a  piece  of  music);  and  the  work  is  excellent  as  a  gymnastic  exercise. 
With  good  digestion,  honest  personal  pnde,  and  the  grateful  admiration  of  the 
family  circle  as  rewards,  surely  no  girl  or  woman  who  aspires  to  responsibilities 
and  joys  of  home,  will  shrink  from  the  labor  of  learning  to  make  bread. 

The  whole  art  and  science  of  bread-making  is  no  mean  study.    The  why, 
,  ■  ^.  319  ■  •      '    ,,■■■'."    ■■ 


DR.  CHASE'S  RECIPES. 


as  well  as  Uie  how,  should  be  aifticd  at,  although  exact  knowledge  or  science, 
even  in  bread-making,  is  not  so  simple  a  matter  as  some  might  fancy.  Varying 
conditions,  even  the  temperature  of  the  kitchen,  work  confusion  in  the  phe- 
nomena of  a  batch  of  bread  as  surely  as  in  the  delicate  experiments  of  a  Tyndall 
or  a  Huxley.  Fortunately,  an  exhaustive  knowledge  is  not  essential  to  practical 
success.  Skillful  manipulation  will  come  with  experience,  and  I  have  taught 
the  actual  art  to  a  succession  of  uneducated  cooks  so  that,  with  a  little  super- 
vision, they  satisfactorily  supplied  an  exacting  family.  But  the  mistress,  the 
house-mother,  who  must  give  intelligent  direction,  will  not  be  satisfied  without 
going  to  the  root  of  the  matter.  Let  her  not  rest  upon  her  laurels  without 
making  sure  that  her  table  is  constantly  supplied  with  such  delicious  loaves  of 
"the  staff  of  life  "  as,  witli  the  fragrant,  highly-flavored  butter  of  May  or  June, 
shall  make  a  fit  repast  even  for  the  good  women  whose  hand  have  prepared 
them. 

Good  Flour  Essential. — The  first  requisite  to  good  bread  is  good  flour 
(and  dfted,  to  enliven  it  and  make  it  mix  more  readily).  If  the  veryl^st  seems 
too  expensive,  make  up  the  difference  in  cost  by  eating  less  cake.  With  really 
delicious  bread  you  will  do  this  naturally,  and  almost  unconsciously. 

The  Yeast,  to  Make. — In  the  country,  where  fresh  yeast  from  brew- 
eries  is  out  of  the  question,  the  first  process  must  be  making  yeast;  and  it  is 
well  to  begin  there,  and  know  every  step  of  your  way.  Tire  commercial  yeast 
cakes  must  form  a  basis;  from  them  it  is  easy  to  make  the  potato  yeast,  which 
is  perhaps  the  simplest  and  best  of  several  good  forms  of  soft  yeast.  Dry  yeast 
cake  used  directly  will  not  make  bread  of  the  first  quality.  For  the  yeast,  soak 
three  yeast  cakes  in  a  cup  of  tepid  water,  while  six  or  eight  fair-sized  potatoes  are 
boiling.  When  they  are  perfectly  soft,  put  the  potatoes,  with  a  quart  of  water 
in  which  they  were  boiled,  through  a  colander,  and  add  a  teaspoonf  ul  of  salt 
and  two  of  sugar.  When  tepid,  add  the  yeast  cakes,  rubbed  with  a  spoon  to  a 
smooth  paste,  and  place  the  whole  in  a  stone  jar,  and  keep  the  contents  at  blood 
heat  for  twelve  hours,  when  a  lively  effervescence  should  have  taken  place. 
The  yeast  will  be  in  perfect  condition  the  next  day,  and  will  remain  good  for 
ten  days  or  more  if  kept  in  a  cool  celler  in  a  closely  covered  jar. 

Setting  the  Sponge. — Many  New  England  housekeepers  make  a  great 
mistake  in  setting  their  sponge  over  night.  One  secret  of  good  bread  is  that 
every  stage  of  the  process  must  be  complete  and  rapid.  Every  moment  of 
waiting  means  deterioration.  At  the  precise  moment  wJien  the  sponge  is  fully 
light  the  bread  should  be  kneaded,  and  the  process  of  rising  ought  not  to  require 
more  than  three  hours  at  most.  Set  your  sponge,  then,  as  early  in  the  morning 
as  you  like,  by  taking  in  the  bowl  or  basin  kept  for  the  purpose  (and  you  will 
soon  learn  just  how  high  in  it  the  sponge  should  rise)  two  quarts  of  sifted  flour. 
Make  a  hole  in  the  middle  with  the  stirring  spoon;  pour  in  half  a  pint  of  the 
soft  yeast,  first  thoroughly  stirring  it  from  the  bottom,  then  mixing  with  the 
flour;  add  tepid  water,  stirring  constantly,  until  a  smooth,  stiff  batter  is  formed, 
which  stir  and  beat  vigorously  with  the  spoon  for  at  least  five  minutes  after  it 
is  perfectly  mixed.    Cover  lightly,  and  set  in  a  warm  place  until  thoroughly 


bebaA 


8S1 


light,  almost  foaming;  but  be  sure  not  to  delay  kneading  \intil  it  begins  to  sub- 
side. 

Eneading. — Sift  the  flour,  say  G  qts.,  in  a  pan,  make  a  hole  in  the  mid- 
dle, pour  in  the  sponge;  add  a  pinch  of  salt,  and,  dexteroiisly  mingling  the 
flour  with  the  soft  sponge  by  the  hand,  gradually  add  a  quart  of  warm  milk  or 
warm  water,  quickly  incorporating  the  whole  into  a  smooth,  even  ma..^.  Cover 
the  kneading-board  with  flour,  place  \ipon  it  the  dough,  which  must  not  be  soft 
enough  to  stick  or  stiff  enough  to  make  much  resistance  to  pressure,  and  knead 
vigorously  and  long.  Half  an  hour's  energetic  kneading  is  not  too  much  for  a 
family  baking.  By  that  time  the  bread  should  be  elastic,  free  from  stickiness, 
and  disposed  to  rise  in  blisters.  Cover  with  a  soft  bread-cloth  folded  to  four  ' 
thicknesses,  and  set  it  where  a  temperature  of  about  blood-heat  will  be  main- 
tained. 

In  two  hours  it  should  have  risen  to  fully  twice  its  volume.  Place  it  again 
upon  the  board;  divide  with  the  hands  (which  may  be  floured,  or,  better,  buti- 
tered)  a  portion  of  the  size  which  you  wish  for  your  loaves,  remembering  that 
it  will  rise  again  half  as  much  more;  lightly  mold  it  into  a  smooth,  shapely  • 
loaf,  with  as  little  handling  as  possible,  and  place  in  a  well-greased  pan.  Set 
the  loaves  back  in  their  warm  corner  for  half  an  hour,  when  they  should  be 
very  light  and  show  signs  of  cracking.  Bake  at  once  in  a  hot  oven,  with  a 
steady  heat,  from  45  minutes  to  1  hour,  according  to  the  size  of  the  loaves. 
Take  immediately  from  the  pans  and  wrap  in  soft,  fresh  linen  until  cold. 

Biscuit  From  Some  of  the  Dough.— A  portion  of  the  dough  will 
make  a  pan  of  delicious  biscuits  by  adding  a  piece  of  butter  as  large  as  an  Ggg 
to  sufficient  dough  for  a  small  loaf,  mixing  it  lightly  but  thoroughly,  and. 
molding  into  small  round  balls,  set  a  little  distance  apart  in  the  pan.  They  will 
soon  close  up  the  space,  and  should  rise  to  twice  their  first  height.  The  swift, 
sure  touch  which  makes  the  work  easy,  rapid,  and  confident,  will  come  with 
practice;  but  the  necessary  practice  may  come  only  with  patience  and  determi- 
nation. 

To  Make  Bread  Crust  Soft  and  Delicate.— Take  a  cup  of  cream 
off  the  pan,  and  put  it  into  your  bread  when  you  are  about  molding  it,  and  it 
will  cause  the  crust  to  be  very  soft  and  delicate. 

Remarks. — Knowing  this  to  contain  good  sound  sense,  from  the  fact  that  I 
know  the  Vienna  bread  has  a  softer  and  more  delicate  crust  than  common 
bread,  I  mention  it,  believing  that  one  reason,  at  least,  for  this  is  that  the  Vienna 
bread  is  made  richer  with  milk  than  the  common,  as  you  will  notice,  by  com- 
parison. Bread  should  not  be  made  too  thin  and  soft,  in  kneading,  nor  too  stiff 
and  hard;  but  of  such  a  consistence  that  when  you  press  the  doubled  hand 
upon  the  mass  of  dough  the  depression  will  quickly  rise  up  again  to  nearly  its 
former  shape.  Let  beginners  be  a  little  careful  in  all  the  foregoing  points  of 
instruction,  and  the  author  has  no  fears  in  guaranteeing  a  bread  that  they,  even, 
shall  not  be  ashamed  of.  If  bread,  or  rather  the  sponge,  becomes  sour  from 
being  set  over  night  (although  it  is  conceded  not  to  be  best  to  set  it  over  night), 
or  from  neglect  to  knead  it  at  the  right  time  (when  just  fully  light),  dissolve  a 

81 


V*' 


■  -  't 


822 


DE.  CHASE'S  RECIPES. 


'1 


^'ir 


m 

m 


teaspoonful  of  soda  (baking  soda  is  always  meant)  in  a  little  warm  milk  or 
water  and  work  it  in,  which  will  correct  it.  If  there  is  danger  at  any  time,  in 
baking,  of  burning,  or  over  baking,  cover  the  bread  with  thick  brown  paper,  or 
a  folded  newapaper,  until  the  loaf  is  done  through ;  and  if  too  hot  at  the  bot- 
tom to  endanger  burning,  put  the  oven  grate,  or  a  few  nails  or  bits  of  iron, 
under  the  pan,  which  will  prevent  it  from  burning  by  the  admission  of  air 
under  it.     By  observing  these  points  you  are  always  safe. 

Bread,  Cakes  and  Pies,  to  Stand  in  the  Cook  Room,  After 
Baking,  Till  Cool. — Bread  and  cakes,  as  soon  as  baked,  should  be  taken 
out  of  the  pans,  wrapped  in  suitable  cloth  and  stand  till  cool  in  the  cook  room; 
pies  the  same,  or  simply  covered,  if  too  juicy  to  take  out  of  the  pans;  for,  if 
put  too  soon  into  a  cold  closet,  they  are  liable  to  fall,  by  chilling.  After  they 
arc  cool,  put  in  jars  or  boxes  and  keep  from  the  air  as  much  as  possible. 

Vienna  Bread,  or  Yeast. — Since  the  Centennial  there  has  been  much 
said  about  the  Vienna,  or  yeast  bread — called  yeast  bread  from  the  fact  that  it 
Is  made  with  the  compressed  brewers  yeast,  known  by  various  names,  such  as 
"German  Pressed  Yeast,"  "Patent  Yeast,"  etc.,  in  place  of  ordinary  yeast, 
differing  from  common  bread  principally  in  ase  of  a  larger  proportion  of  yeast, 
to  the  flour  used,  and  also  in  its  being  made  in  smaller  loaves.  Below  you  will 
find,  under  the  head  of  "The  Best  Yeast  Known,"  the  way  the  Vienna,  or 
pressed,  yeast  is  made.  The  following  is  the  process,  or  way  the  bread  is  made 
at  Vienna,  and  by  the  bakers  who  make  it  in  this  country,  since  the  Centennial 
at  Philadelphia,  where,  so  far  as  I  know,  it  was  first  introduced  in  the  United 
States.  And  as  I  find  a  very  plain  description  of  how  to  make  it  given,  at  the 
time,  in  Peterson's  Ladies  National  Magazine,  I  will  give  it  in  their  words.  It 
says: 

"Sift  in  a  tin  pan  4  lbs.  of  flour;  bank  it  up  against  the  sides,  pour  in  1 
qt.  of  milk  and  water  (half-and-half),  and  mix  into  it  enough  of  the  flour  to 
form  a  thin  batter;  then  quickly  and  lightly  add  1  pt.  of  milk,  in  which  is 
dissolved  1  oz.  of  salt,  and  1^  ozs.  of  compressed  j^east.  Leave  the  remain- 
der of  the  flour  against  the  sides  of  the  pan;  cover  the  pan  with  a  cloth,  and 
Bet  it  in  a  place  free  from  draught,  for  three-quarters  of  an  hour;  then  mix 
in  the  rest  of  the  flour,  until  the  dough  will  leave  the  bottom  and  sides  of 
the  pan,  and  let  it  stand  two  hours  and  a-half .  Finally,  divide  the  mass  into 
1  lb.  pieces,  to  be  cut  in  turn  into  13  parts  each.  (This,  you  will  see,  is  for 
biscuit;  for  bread  this  last  division  is  not  to  be  made,  and  more  recently,  it 
is  made  into  rather  long,  narrow  loaves.)  This  gives  square  pieces  about  'd^ 
inches,  each  corner  of  wliich  is  taken  up  and  folded  over  to  the  centre,  and 
then  tlie  cakes  are  turned  over  on  a  dough-board  to  rise  for  half  an  hour, 
•when  they  are  put  into  a  hot  oven,  that  bakes  them  in  10  minutes,  or  till 
done." 

For  a  Breakfast  Loaf.—"  Take  1  lb.  of  the  above  dough,  2  ozs.  of 
butter,  2  ozs.  powdered  sugar,  2  eggs;  beat  all  well  together,  in  a  basin,  in 
the  same  manner  as  eggs  are  beaten,  only  using  the  hand  instead  of  the 
whisk;  set  in  a  plain  mould  to  rise  for  three-quarters  of  an  hour,  then  bake 
in  a  quick  oven.  When  cut.  it  should  have  tlie  appearance  of  honeycomb. 
This  is  a  very  nice  breakfast-cake,  and  will  make  delicious  toast  when  stale." 

Remarks. — I  see  that  some  of  the  ladies  Avho  have  been  trying  the  Vienna 

bread  recommend  putting  a  tablespoonf  ul,  or  two,  of  sugar  into  the  sponge. 


BREAD. 


S33 


when  they  begir  '    '— ^ad  it.    The  author  does  not  think  it  amiss  in  any  kind 
of  bread. 

Vier:na  Yeast,  or  the  Best  Yeast  Known.— A  writer,  in  describ- 
ing how  the  compressed,  or  Vienna,  yeast  is  made,  first  says:  "  Vienna  bread  is 
the  best  in  the  world.  It  owes  its  superiority  to  the  yeast  used,  which  is  pre- 
pared in  the  following  manner:  Indian  corn,  barley  and  rye  (all  sprouting)  are 
powdered  and  mixed,  and  then  macerated  in  water  at  a  temperature  of  from 
149  to  167°  Fah.  Sacchariflcation  (production  of  sugar)  takes  place  in  a  few 
hours,  when  the  liquor  is  racked  off  and  allowed  to  clear,  the  fermentation  is 
set  up  by  the  help  of  a  minute  quantity  of  any  ordinary  yeast.  Carbonic  acid 
is  disengaged  during  the  process  with  so  much  rapidity  that  the  globules  of 
yeast  are  thrown  up  by  the  gp  and  remain  floating  on  the  surface,  where  they 
form  a  thick  scum.-  The  latter  is  carefully  removed  and  constitutes  the  best 
and  purest  yeast,  which,  when  drained  and  compressed,  can  be  kept  from  8  to 
15  days,  according  to  the  season." 

Remarks. — Although  but  very  few  people  may  engage  in  the  manufacture 
of  compressed  yeast,  yet  it  is  a  satisfaction  to  almost  everj'  one  to  know  how  it 
is  done. 

Potato  Sread. — Boil  6  or  8  good  sized  potatoes,  mash  fine  while  hot, 
then  add  1  qt.  sweet  milk,  %  cup  of  white  sugar,  a  good  pinch  of  salt,  3ij  of  a 
cup  of  good  yeast ;  have  ready  a  pan  of  sifted  flour,  make  a  hole  in  the  middle, 
£tir  in  the  ingredients;  do  this  about  6  o'clock,  and  if  it  gets  light  before  you 
retire  at  night,  stir  it  down,  sprinkle  flour  over  the  top  and  let  it  stand  until 
morning,  then  mix  it  down  again,  and  when  light  the  third  time,  knead  into 
loaves.  Try  this,  and  it  your  yeast  is  good  you  will  never  have  poor  bread. — 
Mrs.  8.  T.  Dolph,  McBnde,  Mich. 

Remarks. — It  will  not  be  amiss  to  say  here,  that  new  potatoes  are  of  no 
value  in  bread  making.    Only  those  that  are  fully  ripe  can  be  used. 

About  Setting  Sponge  Over  Night.— It  will  be  observed  that  the 
abc  e  recipe  for  potato  bread,  as  well  as  most  of  the  following  ones,  contrary 
to  the  instructions  of  the  first  recipe,  directs  to  set  the  spor  -">  over  night ;  but 
those  who  may  use  them,  must  act  upon  their  own  judgment  to  doing  so,  or 
in  beginning  in  the  morning,  depending  upon  its  being  cold  winter  weather, 
warmth  of  the  room,  etc. ;  and  also  depending  upon  whether  they  can  give  it 
their  watchful  care  during  the  day,  or  until  the  sponge  is  risen  and  the  whole 
process  completed  and  the  bread  baked,  thus  avoiding  all  possibility  of  souring, 
as  it  often  does  if  set  over  night;  for,  although  to  a  certain  extent,  by  the  use  of 
soda,  this  condition  is  corrected,  yet,  after  once  souring,  the  bread  will  never  be 
as  good  as  if  kneaded  and  baked  at  just  the  right  time,  i.  e.,  as  soon  as  light  in 
each  process,  not  having  stood  to  overwork  in  either  case. 

Hop  Yeast  Potato  Bread.— Another  lady  writer  says:  "  I  would  like 
some  of  the  ladies  to  try  my  way  of  making  hop  yeast  bread.  Set  a  sponge  at 
night  and  be  sure  to  put  in  a  dozen  good-sized  potatoes.  In  the  morning  put 
half  a  tea-spoonful  of  grated  alum  in  half  a  tea-cupful  of  water  and  add  to  the 
sponge.    Mix  quite  hard  in  the  pan  and  let  stand  till  light;  then  mix  down  in 


IK-' 


I 


m 

Hi 


» ' 


834 


DB.  CHASE'S  RECIPES. 


5,1  >i  ■'..;:.   ji 


the  pan  once  more  before  putting  in  the  tins.    It  makes  the  puffiest  bread  you 
ever  saw." 

Remarks. — Much  has  been  said  against  the  use  of  alum  in  making  bread 
but  in  the  quantity  here  given  for  a  batch  of  3  or  4  loaves,  the  author  would 
have  no  fears  of  using.  It  gives  an  additional  lightness  to  bread,  and  that  is  the 
only  object  of  its  use.  Potatoes  also  help  in  this  respect,  while  they  also,  as 
well  as  milk,  make  bread  m'^'-e  rich  and  nourishing,  and  which  also  keeps  moist 
longer  than  without  them.     Ic  is  well  to  use  both  if  you  have  them. 

Hice  Bread. — Rice  prepared  as  follows,  makes  another  variety  of  bread, 
■which  will  please  manj"-  tastes  at  the  seaport  table:  Take  1  pt.  of  well-cooked 
rice,  3^  pt.  of  flour,  the  yolks  of  4  eggs,  2  spoonfuls  of  butter,  melted;  1  pt.  of 
milk,  ^  teaspoonful  of  salt.  Directions — Beat  these  altogether;  then  having 
beaten  the  whites  of  the  eggs  to  a  stiff  froth,  beat  them  in  also.  Bake  in  shal- 
low pans,  or  gem  tins. 

Naples  Bread  or  Bisoiiit.— Plour,  1  lb.  (SJ^  cups);  nice  fresh  butter, 
1  oz.  (1  rounding  table-spoonful),  worked  into  the  flour,  with  1  egg,  a  little  salt, 
good  yeast,  2  table-spoonfuls,  and  1  pt.  of  milk.  Mix  all  well  and  let  it  rise  one 
hour;  then  do  not  work  it  down,  but  cut  it  in  suitable  sized  pieces  and  form 
into  biscuit  and  bake  in  a  quick  oven.  If  baked  in  a  loaf,  you  have  Naples 
bread. 

Ctirrant  Sweet  Loaf. — Mix  2  heaping  tea-spoonfuls  of  cream  of  tartar 
•with  1  pound  of  flour;  then  rub  into  it  4  ozs.  of  butter,  as  for  pastry;  add  8 
ozs.  of  currants,  6  ozs.  of  sugar,  and  1  pt.  of  milk,  in  which  1  heaping  tea- 
spoonful  of  soda  has  been  dissolved;  add  a  little  salt;  spice  to  taste,  and  bake. 
The  addition  of  2  beaten  eggs  and  4  ozs.  of  citron  makes  a  rich  loaf. 

Remarks. — This  baked  in  biscuits,  or  rolled  out  and  cut  in  strips  1  or  1*^x4 
inches,  makes  a  nice  tea  or  breakfast  cake. 

Graham  Bread,  Western  Bural's.— Wh  i  the  author  can  find  argu- 
ments in  favor  of  any  point,  whether  it  be  the  making  or  use  of  Graham  bread, 
or  upon  any  other  subject  of  value  to  the  public,  and  perhaps  written  better 
than  he  could  do  it,  he  considers  that  by  quoting  them,  giving  the  proper  credit, 
which  he  always  does,  if  the  originator  is  known,  the  public,  as  well  as  himself, 
are  materially  benefitted;  and  in  this  case,  especially,  the  well-known  popular- 
ity of  the  Western  Rural  will  undoubtedly  influence  many  persons  to  use  more 
Graham  bread  than  they  otherwise  might  do,  whereby  their  health  will  be 
greatly  improved,  and  certainly  no  one  harmed;  and  it  is  by  this  course  that  the 
author  in  his  two  former  books,  as  well  as  in  this  he  third  and  last  which  he 
will  ever  write,  has  done  and  still  is  enabled  to  do  a  greater  good  than  he  other- 
wise could.  I  fully  agree  with  the  principles  and  suggestions,  and  the  way  of 
making,  and  hope  that  every  family  into  wliose  hands  this  book  shall  come, 
will  adopt  them  and  keep  their  tables  siipplied  with  this  delicious  and  health- 
giving  bread.     The  editor  says: 

"  We  are  seldom  without  Graham  bread  on  the  table,  and  have  noticed  that 
our  friends  and  visitors  almost  invariably  prefer  the  brown  bread  to  the  white. 
We  have  often  wondered  why  more  people  do  not  use  it,  especially  when  we 


BliEAD. 


823 


take  into  consideration  the  fact  that  it  is  less  trouble  to  make,  being  much  more 
■wholesome,  and  yielding  a  greater  amount  of  nourishment.  Some  people  who 
are  habitually  constipated,  only  need  unbolted  wheat  in  some  form  once  a  day, 
with  plenty  of  fruit,  to  entirely  obviate  this  difficulty.  You  want  good,  finely 
ground  Graham  flour,  and  good  yeast  to  begin  with.  Take  your  mixing  bowl, 
put  into  it  two  table-spoonfuls  of  any  kind  of  molasses  or  brown  sugar,  a  table- 
spoonful  of  salt,  a  little  over  a  pint  of  warm  water,  and  yeast  in  the  same  pro- 
portion that  you  would  for  white  bread.  We  use  the  compressed  yeast,  and 
use  a  little  less  than  2  cents'  worth  to  make  2  pie-pan  loaves.  Stir  in  Graham 
flour  to  make  a  sponge  and  beat  it  a  few  minutes  hard,  then  add  a  pint  of  white 
flour,  adding  Graham  to  make  it  stiff  enough  to  mould,  taking  care  not  to  get 
it  too  stiff.  Better  have  to  add  a  little  flour  in  molding.  Let  it  stand  only  long 
enough  to  get  quite  light.  Mold  and  put  into  pans,  and  when  it  is  light,  bake 
in  a  moderate  oven.  Graham  requires  a  few  moments  longer  to  bake  than 
white.  All  bread  should  be  kept  at  a  rather  low  but  even  temperature  while 
rising,  away  from  drafts,  as  a  higher  temperature  produces  what  is  known 
among  chemists  as  false  yeast,  which  is  an  advanced  stage  of  fermentation  or 
decomposition,  and  is  unwholesome." 

Remarks. — This  last  point,  as  to  the  temperature  being  too  high,  causes  the 
bread,  or  sponge,  to  become  sour  by  over  working,  and  would  call  for  soda  to 
correct  it  whenever  this  occurs.  I  will  give  another  wherein  the  sponge  is  set 
with  white  flour,  and  also  a  small  amount  more  added  in  the  morning,  which 
some  prefer  to  an  all  Graham.  There  is  a  caution,  too,  near  its  close,  against  a 
too  hot  oven  at  the  beginning,  by  which  the  crust  is  set  so  soon,  the  center  of 
of  the  loaf  must  necessarily  be  soggy,  as  it  had  not  time  to  rise— because  tight — 
before  it  was  bound  down  by  the  setting  of  the  crust  from  the  over-heat.  But 
if  you  ever  find  that  your  oven  is  too  hot,  see  plan  of  covering  the  bread  with 
paper,  as  directed  with  the  white  bread  at  first  given.  I  am  unable  to  give  the 
proper  credit  for  the  origination  of  the  following,  but  I  know .  it  will  make  a 
nice  bread  if  carefully  done. 

Graham  Bread.— For  4  loaves  of  bread  take  1}4,  cups  of  good  fresh 
yeast.  Sift  white  flour  and  mix  to  rather  a  stiff  sponge  with  moderately  warm 
Mater,  beat  well;  add  the  yeast  and  beat  again;  set  in  a  warm  place  over  night. 
In  the  morning,  when  light,  add  salt,  a  heaping  pint  of  sifted  white  flour,  and 
tlicn  stiffen  with  graham,  this  being  the  first  graham  which  is  put  into  the  bread, 
Allow  it  to  rise  again,  and  when  light,  mold  into  loaves,  working  as  little  as  pos- 
sible. When  these  have  raised  sufficiently,  bake  well  in  a  moderately  .heated 
oven.  If  the  stove  be  too  hot  when  the  bread  is  first  put  in,  the  crust  forms  too 
quickly  and  the  inside  of  the  loaf  is  apt  to  be  moist  and  soggy, 

G-raham  Bread,  One  Loaf.— Wheat  flour,  1  cup ;  Graham  flour.  2  cups; 
warm  water,  1  cup;  soda,  1%  tea-spoonfuls,  dissolved  in  water;  yeast,  i^  cup; 
molasses,  %  cup;  salt,  1  tea-spoonful.  Stir  with  a  spoon,  let  it  rise  once,  and 
bake  very  slowly  about  1  hour,  or  a  little  longer,  as  needed. 

Graham  Bread  with  Soda,  Started  after  Breakfast  for  Dinner, 
Baked  or  Steamed.— Graham  bread  that  can  be  started  after  breakfast  and 


sao 


DR.  CUASE'S  fiECIPEB. 


baked  before  dinner,  is  made  of  IJ^  pts.  of  sour  milk;  3  scant  tea-spoonfuls  of 
soda,  dissolved  in  a  little  hot  water;  J^  cup  of  New  Orleans  molasses;  1  tea- 
spoonful  of  salt;  and  as  much  Qraham  flour  as  can  be  stirred  in  with  a  spoon. 
Qrease  a  large  bread  tin  very  evenly,  as  the  molasses  in  the  bread  renders  it 
liable  to  stick,  put  into  the  oven  and  bake  2  hours.  Have  the  oven  hot  when 
the  bread  is  put  in,  and  toward  the  last  half  of  the  last  hour  let  it  cool  gradually. 
Or,  this  bread  may  be  steamed  1%  hours,  and  be  dried  off  in  the  oven  20  min- 
utes. When  it  is  taken  from  the  oven,  wrap  a  towel  around  the  loaf,  the  tin 
and  all,  and  in  10  minutes  remove  from  the  tin,  and  keep  the  loaf  wrapped  la 
the  cloth  until  it  is  sent  to  the  table. 

Remarks. — I  am  sorry  I  can  not  give  credit  for  the  originator  of  this  plan, 
but  it  is  too  good  to  lose  on  that  accoimt,  especially  as  it  will  help  some  person 
who  may  find  in  the  morning  that  they  have  not  bread  enough  for  dinner. 

Rye  Bread. — Set  in  the  evening,  with  good  hops  or  other  good  yeast, 
and  mold  it  in  the  mornin^^  just  the  same  as  wheat  bread,  only  a  little  stiffer. 
Let  it  rise  and  mold  it  down  again.  This  makes  it  spongy.  After  this  it  will 
come  up  very  quick.  Shape  it  into  loaves,  and,  when  light  enough,  bake  it  in 
a  moderate  oven  a  little  longer  than  ordinary  wheat  bread. 

Rye  and  Indian  Bread. — Take  Indian  meal,  2  cups,  make  in  a  thick 
batter  with  scalding  water;  when  cool  add  a  small  cup  of  white  broad  sponge, 
a  little  sugar  and  salt,  and  a  tea-spoonful  of  soda,  dissolved.  In  this  stir  as 
much  rye  flour  as  is  possible  with  a  spoon;  let  it  rise  until  it  is  very  light;  then 
work  in  with  your  hand  as  mucli  more  rye  as  you  can,  but  do  not  knead  it,  as 
that  will  make  it  hard;  put  it  in  buttered  bread  tins,  and  let  it  rise  for  about  15 
minutes;  then  bake  it  for  IJ^  hours,  cooling  tlie  oven  gradually  for  the  last  20 
minutes. 

Wheat  and  Indian  Bread,  Steamed.— Molasses,  1  cup;  sour  milk,  3 
cups;  soda,  2  tea-spoonfuls;  flour  and  Indian  meal,  of  each  1  pt.  Directions 
—Beat  well  together,  put  into  a  buttered  pan  and  steam  2  hours. — Mrs.  Carrie 
Case. 

Remarks.— '  Perfectly  reliable,  for  I  have  eaten  it  of  her  own  make,  and  I 
shall  never  forget  the  "  jolly  time  "  we  had  while  eating  it  the  first  time. 

Brown,  or  Bye  and  Indian  Bread,  Steamed. — Indian  meal,  1  qt. ; 
rye  flour,  1  pt.;  stir  these  together  aud  add  sweet  milk,  1  qt. ;  molasses,  1  cup; 
soda,  2  tea-spoonfuls;  a  little  salt,  and  steam  4  hours. 

Brown,  or  Wheat  and  Indian,  Baked.— Indian  meal,  2  cups;  stir 
into  it  y^  cup  of  cold  water;  stir  well,  and  add  1  qt.  of  boiling  water,  allowing 
it  to  cool;  then  add  1  cup  of  molasses  and  a  small  soaked  yeast  coke;  then  stir 
in  sifted  flour  to  make  it  as  thick  as  possible  with  the  spoon  and  let  rise  over 
night;  knead  lightly  in  the  morning,  and  bake  slowly. 

Brown  Bread,  Rye  and  Indian,  New  England  Style;  or 
Steamed  and  Baked. — Rye  flour,  4  cups;  Indian  meal  (the  yellow  is  gener. 
ally  used  in  making  any  of  the  brown  breads),  8  cups;  molasses,  1  small  cup; 
cream  tartar,  ^  tea-spoonful;  a  little  salt;  lix  very  soft  with  sour  milk  or  but' 
termilk;  steam  four  hours,  and  then  bake  two. 


BREAD. 


827 


Boston  Brown,  Baked.— Take  4  cupfuls  of  Indian  meal  and  4  cupfuls 
of  rye  meal  (not  flour);  sift  througli  a  coarse  wire  sieve;  add  2  tea-spoonfuls  of 
soda,  a  little  salt,  1  cupful  of  molasses;  1  cupful  of  sour  milk,  and  water  suffl« 
dent  to  make  a  soft  dough.  Bake  4  hours  in  a  moderately  heated  oven,  or  what 
would  be  better,  2  hours  in  a  brick  oven. 

Brown,  or  Minnesota  Corn  Bread,  Steamed  and  Baked.— Cora 

meal  and  flour,  each  2  cupfuls;  sweet  and  sour  milk,  each  1  cupful;  molasscsi, 
^cupful;  salt  and  saleratus,  or  soda,  each  1  tea-spoonful.  Put  into  round  tin 
cans,  and  steam  1  hour  and  bake  J^  an  hour. 

Brown,  or  Indian  Bread,  Baked  for  Tea.— 8our  milk,  1  pt ;  sweet 
inii^i  H  Pt-;  molasses,  1  cupful;  butter,  J^  cupful;  eggs,  3;  saleratus,  2  tea- 
spoonfuls,  or  its  equivalent  in  soda;  salt,',!  large  tea-spoonful;  Indian-meal,  1 
qt. ;  flour,  1  pt.  Mix  all  according  to  general  rules,  and  bake  in  a  deep  basin, 
with  oven  same  heat  as  for  cake,  for  1^  hours,  or  thereabouts. 

Indian  Bread,  Baked. — Take  2  qts.  Indian  meal,  add  1  large  spoonful 
of  butter,  1  of  sugar,  a  little  salt;  mix  together;  pour  upon  the  whole  1  qt.  of 
boiling  water;  then  cool  with  cold  water  sufficiently  to  add  J^  cupful  of  good 
yesi  t.  Let  it  rise  for  2  hours,  then  add  wheat  flour  (if  the  dough  is  not  thick 
enough)  so  as  to  give  it  the  consistency  of  "pound  cake,"  Put  it  into  deep 
dishes,  let  it  rise  for  1  hour.  Bake  in  a  stove  oven.  You  will  find  it  delicioua. 
— Mrs.  L.  B.  Arnold,  Ithaca,  N.  Y. 

Indian  Bread,  Extra,  Steamed.— Buttermilk,  sweet  milk  and  Indian 
meal,  each  3  cups;  flour,  2  cups;  soda,  2  tea-spoonfuls;  salt,  1  tea-spoonfuL 
Mix,  put  into  a  greased  or  buttered  pan  (as  all  should  be),  and  steam  3  hours. 

Old-Fashioned  Indian,  or  Corn  Bread.— This  is  from  Mrs.  S.  N. 
Ross,  Sparta,  O.,  in  Toledo  Blade:  "The  recipe  which  I  have  is  the  nearest  to 
the  old  Dutch-oven  corn  bread  of  anything  that  can  now  be  baked:  Two  pt. 
cups  of  Indian  meal,  1  pt.  cup  of  flour,  2  pt.  cups  of  sweet  milk,  1  pt.  cup  of 
sour  milk,  J^  pt.  cup  of  sugar,  1  tea-spoonful  of  salt,  ^  tea-spoonful  of  soda. 
Mix,  and  bake  slowly  13^  hours." 

Corn  Bread,  Southern,  Par-Pamed.  —  The  following  recipes,  ob- 
tained through  the  Blade,  give  you  the  different  plans  of  making  the  celebrated 
"Southern  Corn  Brr  "'s"and  "Southern  Com  Dodgers,"  and  will  be  found 
very  satisfactory,  as  weil  as  a  very  healthful  form  of  bread.  The  first  is  f  rr )m  the 
"Old  Lady"  who  always  knows  how  to  do  things  in  the  "Household" 
line,  while  the  second  claims  to  be  an  improvement  upon  that,  and  the  third, 
the  latest  style  of  corn  dodger,  t.  e.,  baked  on  tins  or  in  a  pan,  while  the  old 
style  or  plan  was  to  wrap  them  in  corn  husks,  or  papc,  wet,  and  then  bake 
them  in  the  embers  or  upon  the  hot  hearth.     The  "  Old  Lady  "  says: 

"Take  2  eggs,  beat  them  well;  add  1  pt.  of  water,  and  stir  well;  put  in 
1  tea-spoonful  of  salt,  same  of  yeast  powders,  and  add  meal  enou|^h  to  make  a 
batter  that  will  pour  out  of  the  pan.  Put  a  table-spoonful  of  lard  into  the  bak- 
ing pan,  set  it  in  the  oven  and  let  it  get  hot;  pour  the  batter  in  it  and  bake  » 
nice  brown.  I  assure  you  you  will  never  make  any  other  kind  after  eati;jg 
this."— OW  Ladi;  Mobile,  Ala. 


338 


DR.  CHASE'S  RECIPES. 


Corn  Bread,  Southern,  Improved.— This  wi-ltcr  says:  "In  the 
Blade  I  saw  a  recipe  for  the  '  far-famed  Southern  Corn  Bread.*  I  was  raised 
Jn  the  South,  and  have  a  few  times  eaten  bread  made  in  that  way;  but  it  is  not 
the  way  we  malio  our  bread — and  as  I  tliinli  there  is  an  'excellence'  about  oura, 
I  send  you  the  recipe.  Talie  1  egg,  a  tea-spoonful  of  salt  and  1  of  soda  (if  the 
milk  is  veryeour  it  will  take  more  soda),  and  1}4  pts-  butter-milk;  then  put  :ln 
white  corn  meal  enough  to  make  a  nice  tolerably  thick  batter.  It  is  very  nice 
baked  in  a  bread  pan,  but  we  like  it  best  baked  in  gem  irons,  or  mulfln  irons, 
as  some  people  call  them  Whatever  it  is  baked  in  must  be  well  greased  and 
emoking  hot  when  the  batter  Is  put  in.  Serve  while  hot.  Corn  bread  never 
was  intended  to  be  eaten  cold." — Uawthorm,  La  Place,  Hi. 

Remarks. — It  will  be  noticed  that  "  Hawthorne"  calls  for  white  com  meal. 
The  Southern  people  raise  the  white  corn  only,  or,  at  least,  almost  wholly  so; 
and  some  people,  evei;  in  the  North,  think  it  makes  the  best  bread.  It  would 
be  well,  then,  to  give  i>  a  thorough  trial  in  the  North,  and  if  it  proves  more 
valuable  than  the  yellow,  let  it  be  raised  especially  for  cooking  pui-poses.  I 
•would  say  in  regard  to  the  idea  that  "  corn  bread  was  never  intended  to  be  eaten 
cold,"  I  think  it  to  be  an  error.  I  like  it  best  warm,  still  I  have  eaten  it  many 
hundred  times  cold,  and  cjoyed  it  very  much,  altliough  I  believe  it  to  be 
healthful  while  warm,  and  I  know  it  is  rather  more  palatable  and  pleasant  warm ; 
still,  if  there  is  any  left  over,  I  should  by  no  means  throw  it  away,  but  warm 
it  up  by  steaming,  else  eat  it  cold,  as  preferred,  or  most  convenient. 

White  Corn  Dodgers. — Take  1  pt.  of  Southern  corn  meal  (white  corn 
meal),  and  turn  over  it  1  pt.  of  boiling  water,  add  a  little  salt  and  1  egg  well 
beaten  up  and  stirred  into  the  batter  when  nearly  cold.  Butter  some  sheets  of 
tin  and  drop  your  cakes  by  the  table-spoonful  all  over  the  pan.  Bake  for  25 
minutes  in  a  hot  oven. 

Remarks.  —  Do  not  think  for  a  moment,  that  because  you  niaj'  not  have 
white  corn  meal,  therefore,  you  can  not  make  corn  bread  or  com  dodgers,  for 
you  can ;  although  the  yellow  meal  may  not  be  quite  as  nice,  yet  it  does  make 
excellent  bread,  as  well  as  griddle  cakes,  too,  by  using  a  very  little  white  or 
graham  flour  with  it. 

Salt-Bising  Bread,  How  to  Make.— Knowing  my  propensities  for 
gathering  valuable  recipes,  a  gentleman  friend  said  to  me  one  day:  "  Doctor, 
the  finest  bread  I  ever  ate  in  my  life  was  at  Mrs.  J.  A,  Marks'  in  Detroit,  1 
wish  I  had  asked  her  for  the  recipe,  especially  for  you."  As  my  friend  seemed 
so  enthusiastic  over  the  elegant  bread  eaten  at  the  table  of  Mrs,  Marks  I  took  her 
name  and  address  and  wrote  her,  asking  for  the  recipe.  Here  it  's  in  her  own 
words:  "Early  in  the  evening  I  scald  2  table-spoonfuls  of  corn-meal, 
a  pinch  of  salt  and  1  of  sugar,  with  milk  enough  to  make  a  mush ;  then  set  in 
a  warm  place  till  morning;  then  scald  a  tea-spoonful  of  sugar,  1  of  salt  and  }^ 
as  much  soda  with  a  pint  of  boiling  water;  then  add  cold  water  till  lukewarm, 
and  thicken  to  a  thick  batter  with  flour,  then  add  the  mush  made  the  night 
l»efore  and  stir  briskly  for  a  minute  or  two.  Put  in  a  close  vessel  in  a  kettle  of 
varm  water,  not  too  hot.     When  light,  mix  stiff,  add  a  little  shortening,  and 


BREAD. 


829 


mold  Into  loaves  It  will  soon  rise  and  will  not  require  as  long  to  bako  as  yeast 
bread — 25  to  80  minutes  in  a  good  oven.  Great  care  Is  required  to  keep  the 
sponge  of  a  uniform  lieat  (the  water  should  be  about  as  warm  as  the  Inuid  will 
bear)  Tlie  finest  patent  process  flour  is  not  as  good  as  a  little  coaraer  grade — 
I  prefer  Knickerbocker — for  this  kind  of  bread.  All  dishes  used  in  making 
should  be  perfectly  clean  and  sweet,  scalding  tliem  out  with  saleratus  or  lime- 
water." 

liemarka. — My  wife  has  made  many  loaves  after  this  recipe,  and,  like  my 
friend,  I  must  say  "  it  is  the  finest  bread  I  ever  ate." 

Salt-Rising  Bread  No.  2.— A  Mrs.  Bruce,  although  she  does  not  give 
her  whereabouts,  tells  "  Aunt  Nancy,"  who  inquired  through  the  Blade,  how  to 
make  salt-rising  bread  as  follows,  which  will  speak  for  itself,  and  as  many 
people  prefer  this  kind,  I  give  it  a  place:  "  Set  your  rishig  in  a  pitcher,  a  sugar 
bowl,  or  a  new  tin  dipper.  Either  must  be  sweet.  Have  ready  a  crock  or  pot 
with  warm  water  enough  to  come  even  with  the  rising  and  just  hot  enough  not 
to  burn  the  finger.  Put  a  plate  In  the  bottom  of  the  crock,  so  the  rising  does 
not  scald.  Set  on  the  back  of  the  stove  or  anywhere  to  keep  an  even  heat. 
I  set  my  rising  about  5  o'clock  In  the  morning,  and  about  10  o'clock  I  add  1 
table-spoonful  of  flour  and  stir.  If  successful,  your  rising  will  be  ready  to  make 
into  loaves  about  2  o'clock  in  the  afternoon.  To  set  risirg,  take  1  table-spoon- 
ful of  sifted  corn  meal,  scald  it  by  pouring  over  it  1  pt.  of  boiling  water  and 
stir  quickly.  To  this  add  cold  water  until  just  hot  enough  not  to  scald.  Then  add 
a  large  tea-spoonful  of  coarse  salt,  a  pinch  of  soda,  a  pinch  of  sugar,  and  flour 
enough  to  make  a  stiff  batter.  When  risen,  sift  4  or  5  qts.  flour  into  the  bread 
bowl.  Make  a  hole  in  the  center  and  put  in  a  table-spoonful  of  sweet  lard  or 
butter.  Pour  over  this  3  pts.  of  warm  water.  Then  add  your  risi  g.  Mix 
and  work  In  loaves;  grease  on  top,  This  makes  3  large  loaves.  When  risen  to 
top  of  pan,  bake.  Bake  In  long,  deep  tin  pans,  and  from  a  J^  to  3^  of  an  hour. 
AVhen  done,  let  remain  in  the  oven  about  10  minutes  to  soak.  Do  not  wrap  it 
up,  but  lay  on  the  table  until  cool.  Then  put  away  in  a  large  stone  jar.  Cover 
closely,  and  you  will  have  nice  moist,  sweet  bread.  I  use  coarse  flour  to  set 
rising  and  fine  to  make  it  up  when  I  can  get  both.  I  have  had  18  years'  experi- 
ence, and  my  bread  is  No.  1." 

Apple  Bread,  Pumpkin  Bread,  etc.— A  very  light,  pleasant  bread  Is 
made  in  Franco  by  a  mixture  of  apples  and  flour  (meaning  wheat  flour,  of 
course),  In  the  proportion  of  one  of  .  pples  to  two  of  flour  (say  cups  or  pints,  as 
you  please).  The  usual  quantity  of  yeast  employed  as  in  making  common 
bread,  and  the  yeast  is  beaten  with  the  flour  and  warm  pulp  of  the  apples 
(dried)  after  they  are  boiled  and  mashed,  and  the  dough  is  then  considered 
"set;"  It  Is  then  allowed  to  rise  from  8  to  13  hours,  then  baked  in  long  loaves. 
Very  little  water  Is  needed. 

Re. narks. — This  will  make  nice  and  very  pleasant  flavored  as  well  as 
healthful  bread,  but  I  must  caution  against  giving  it  too  long  a  time  to  rise. 
"  Keep  an  eye  on  it,"  and  when  properly  risen  make  into  loaves  and  bake,  lest 
Bome  one  shouM  \:o  by  the  "8  to  13  hours."    Use  judgment  In  all  cases,  and 


330 


Dli.  CHASE'S  RECIPES. 


there  will  be  but  few  failures.  I  have  known  my  mother  and  my  wife  to  iiso 
pumpkins  in  a  similar  manner,  even  with  com  meal  as  well  as  flour,  which  gave 
a  pleasant  rellshi  to  the  bread.  And  if  I  was  a  woman  I  should  try  peachea 
which  had  been  peeled  before  drying,  believing  that  I  should  get  a  still  finer 
flavored  bread.  Not  the  sourest,  but  a  medium  tart  apple  or  peach  only  should 
be  used.  I  think  the  proportion  of  apple  above  given  is  greater  than  is  gener- 
ally used  of  pumpkin.  About  1  cup  to  each  loaf  of  bread  would.  In  my  opio- 
ion,  be  enough,  instead  of  1  of  apple  to  2  of  flour  or  meal  or  rye  and  Indian, 
etc.  It  is  used  with  either  or  all  kinds  of  bread,  when  desired,  except  the 
Vienna. 


i< 


/'■ 


I>TJ3DIDI3Sra-S- 


1 1 


PUDDINOS. — General  Remarkt  and  Direction*. — Puddings  are  m\x^h> 
like  cake,  and  require  about  the  same  manipulation  (skillful  hand-working),  and 
much  the  same  ingredients.     Eggs  should  be  well  beaten,  and  usually  the  whites 
and  yolks  are  beaten  separately  although  not  quite  so  essential;  but  if  so  beaten 
the  yolks  should  be  beaten  into  the  Jugar  before  creaming  in  the  butter,  then 
the  whites,  having  been  well  beaten;  saving  the  whites  of  a  sufficient  number, 
when  desired,  to  frost  the  top  of  a  pudding — latterly  called  a  meringue,  made 
by  wiiipping  the  whites  of  th-ee  or  four  eggs  to  a  froth,  with  a  tablespoon  of 
powdered  sugar  to  each  egg  used,  with  a  little  lemon  juice,  or  such  other  fruit 
juice,  as  orange,  etc.,  or  some  of  the  flavoring  extracts,  as  rose,  cinnamon- 
waters,  etc.,  as  you  have  or  prefer;  the  pudding,  when  just  done,  to  be  carefully 
drawn  to  the  mouth  of  the  oven  and  covered  with  the  frosting,  or  merinr/uc, 
and  a  few  minutes  more  given  to  nicely  brown  it ;  then  taken  hot  to  the  table — 
nothing,  it  seems  to  the  author,  is  so  out  of  place  as  to  pretend  to  have  a  pud- 
ding, just  baked,  come  to  the  table  only  luke-warm  (half  cold);   for  mc,  I  tell 
them:    "Save  this  for  me  till  tea-time,  as  I  love  cold  pudding  very  much." 
But,  of  course,  I  would  not  add:    "  I  dislike  a  half-cold  one,"  but  I  do  dislike 
them  "all  samee."    Bread  puddings,  or  those  made  with  corn-starch,  rice,  or 
fruits,  require  only  a  moderate  oven  to  bake  them;  while  butter  or  custard  pud- 
dings require  not  only  a  quick  oven,  but  should  go  into  it  as  soon  as  all  the 
ingredients  are  mixed  in  with  a  final  thorough  beating,  or  stirring,  and  placed 
in  the  oven  at  once.     The  pudding-dish  should  always  be  well  buttered,  and,  if 
to  be  a  boiled  pudding,  the  cloth  must  be  first  dipped  into  boiling  hot  water, 
then  well  floured  on  the  outside.     If  boiled  in  a  basin  or  mold,  it  must  be  but- 
tered, and  if  a  cloth  is  to  be  tied  over  it,  it  is  to  be  treated  the  same  as  for  boiling 
in  a  cloth;  then  when  done,  either  way,  dip  into  cold  water,  which  will  allow  it 
to  be  emptied  at  once,  without  sticking,  into  a  suitable  dish  to  place  upon  the 
table;  but  always  keep  covered  with  the  cloth  or  a  napkin  until  placed  upon  tht 
table,  but  there  ought  to  be  no  delay  in  serving  after  it  is  emptied  out  of  tho 
cloth.    It  is  usual  to  direct  that  "  puddings  be  tied  loosely,"  but  you  will  see  in 
the  first  receipt,  that  this  plan  is  wrong,  as  it  gives  too  much  chance  for  water  to 
get  in  and  make  them  "  soggy."     Steam  puddings  often  swell  up  and  crack 
open — a  sure  sign  of  tightness.     In  boiling  a  pudding,  remember  this,  the  water 
must  be  boiling  before  the  pudding  is  put  in,  and  not  allowed  to  slacken  lest  it 
becomes  clammy  or  "  soggy,"  as  the  sailor  calls  it  in  the  first  receipt.    Keep  tlie 
pudding  also  well  covered  all  the  time  by  pouring  in  boiling  hot  water,  if 
needed,  from  time  to  time.    To  prevent  the  pudding  from  adhering  or  sticking 
to  the  kettle,  cloth  or  dish,  while  boiling  move  it  occasionally  or  else  put  a  tia 
cover  of  some  other  dish  into  the  bottom  of  the  kettle,  to  mako  at  least  half  au 

331 


/>*--. 


332 


DR.  CHASE'S  RECIPES. 


inch  space  from  the  kettle — ^the  rim  around  the  cover  does  this.  To  show  the 
real  value  of  the  old  English  plum  pudding,  I  take  my  first  one  from  the  New 
York  Times,  as  related  by  a  sailor — the  second  mate  on  a  ship  from  New  York 
to  Liverpool — in  which  case,  of  course,  even  the  half  of  ihe  Christmas  plum 
pudding  saved  (?)  the  ship  and  quickly  brought  all  safely  to  their  desired 
haven.  Note  well  the  instructions  given  in  the  receipt  part  of  the  item,  as  they 
will  all  be  found  correct  and  worthy  to  be  followed,  on  land  as  well  as  on  the 
fiea.  I  take  the  item  from  the  Detroit  Free  Press,  but  it  originated  with  the 
Jliwjcfl,  as  credited  above.    It  is  as  follows: 

English  Plum  Pudding.— It  was  about  the  stormiest  voyage  I  ever 
^■iee.  We  left  the  Hook  on  November  5,  1839,  in  a  regular  blow,  and  struck 
worse  weather  off  the  Banks  (New  Foundland),  and  it  grew  dirtier  every  mile 
we  made.  The  old  man  was  kind  of  gruff  and  anxious  like,  and  wasn't 
easy  to  manage.  This  ain't  no  Christmas  story,  and  ain't  got  no  moral  to  it.  I 
was  second  mate  and  knowed  the  captain  pretty  well,  but  he  wasn't  sociable, 
and  the  nearer  we  got  to  land  according  to  our  dead  reckoning  (for  we  hadn't 
been  able  to  take  an  observation)  the  more  cross-grained  he  got.  I  was  eating 
my  supper  on  the  24th,  when  the  steward  he  comes  in,  and  says  he,  "  Captain, 
plum  pudding  to-morrow,  as  usual,  sir?"  It  wouldn't  be  pohte  in  me  to  give 
what  that  captain  replied,  but  the  steward  lie  didn't  mind.  All  that  night  and 
next  day,  tire  25th  of  December,  it  was  a  howling  storm,  and  the  captain  he 
kept  the  deck.  About  3  o'clock  Christmas  day  dinner  was  ready,  and  a 
precious  hard  time  it  was  to  get  that  dinner  from  the  galley  lu  the  cabin  on 
account  of  the  green  seas  that  swept  over  the  ship.  The  old  man,  after  a  bit, 
came  down,  and  says  he,  "  Where's  the  puddin' ? "  The  steward  he  come  in 
just  then  as  pale  as  a  ghost,  and  says  he  showing  an  empty  dish:  "Washed 
overboard,  sir."  It  ain't  necessary  to  repeat  what  that  there  captain  said. 
Kind  of  how  it  looked  as  if  the  old  man  had  wanted  to  give  himself  some 
heart  with  that  pudding,  and  now  there  wasn't  none.  I  disremember  whether 
it  wasn't  a  passenger  as  said  "that,  providing  we  only  reached  port  safe,  in 
such  a  gale  puddings  was  of  no  consequence."  I  ^ess  the  old  man  most  bit 
his  head  off  for  interfering  with  the  ship's  regulations.  Just  then  the  cook 
he  came  into  the  cabin  with  a  dish  in  his  hand,  saying:  "There  is  another 
pudding.  I  halved  'em,"  and  he  sot  a  good-sized  puddm^  down  on  the  table. 
Then  the  old  man  kind  of  unbent  and  went  for  that  puddmg  and  cut  it  in  big 
hunks,  helping  the  passenger  last,  with  a  kind  of  triumphant  look.  He  hadn't 
swallowed  more  than  a  single  bit  than  the  first  mate  he  comes  running  down, 
and  says  he:  "Lizard  Light  on  the  starboard  bow,  and  weather  brightening 
up."  "How  does  she  head'"  "East  by  north."  "Then  give  her  full  three 
points  more  northerly,  sir,  and  the  Lord  be  praised."  And  the  captain,  he 
swallowed  his  pudding  in  three  gulps,  and  was  on  deck,  just  saying,  "  I 
knowed  the  pudding  would  fetch  it, "  and  he  left  us,,  We  was  in  Liverpool 
three  days  after  that,  though  a  ship  that  started  the  day  before  us  from  New 
York  was  never  heard  of.     This  here  is  the  receipt  for  that  there  pudding: 

Take  six  ounces  of  suet,  mind  you  skin  it  and  cut  it  up  fine.  Just  you  use 
the  same  quantity  of  raisins,  taking  out  tlie  stones,  and  tJie  same  of  currants : 
always  wash  your  currants  and  dry  them  in  a  cloth.  Have  a  stale  loaf  of 
breiMi,  and  crumble,  say  three  ounces  of  it.  You  will  want  about  the  same  of 
sifted  flour.  Break  three  eggs,  yolks  and  all,  but  don't  beat  them  much.  Have 
a  teaspoonful  of  ground  cinnamon  and  grate  half  a  nutmeg.  Don't  forget  a 
teaspoonful  of  salt.  You  will  require  with  all  this  a  half  pint  of  milk — we 
kept  a  cow  on  board  of  ship  in  those  days — say  to  that  four  ounces  of  white 
sugar.  In  old  days  angelica  root  candied  was  used ;  it's  gone  out  of  fashion 
now.    [Angelica  grows  all  over  the  United  States,  as  well  as  Europe,  has 


PUDDINGS. 


833 


a  peculiar  flavor,  and  was,  at  least,  once  believed  to  be  a  very  valuable  medi- 
cine, but  used  more,  of  late,  merely  for  the  agreeable  flavor  it  imparts  to  other 
medicines.  The  root  is  of  purplish  color,  and  is  to  be  sliced  up  and  cooked  in 
sugar,  if  "candied,"  as  referred  to  above,  the  same  as  citron  or  lemon,  etc.,  are 
done.  King  sets  it  down  as  "aromatic,  stimulant,  carminative,  diaphoretic, 
expectorant  (this  often  used  in  cough  or  lung  medicines),  diuretic  and  emen- 
agogue."  Used  in  flatulent  colic  and  in  heartburn.  It  is  said  to  promote  the 
menstrual  discharges.  In  dise<"-es  of  the  Urinary  organs,  as  calculi  and  passive 
dropsy,  it  is  used  as  a  diur  ,  in  decoction  with  uviursa  and  eupatoriaum 
purpiiseum  (queen  of  the  meadow).  Dose — of  the  powder  30  to  60  grs. ;  of  the 
decoction  (tea),  3  to  4  ozs,  3  or  4  times  a  day.  There  are  several  species,  or  kinds, 
of  it,  any  of  which  may  be  used  medicinally  as  a  substitute  for  other  kinds.]  Put 
that  in — if  you  have  it — not  a  big  piece,  and  slice  it  thin.  You  can't  do  well 
without  hall  an  ounce  of  candied  citron.  Now  mix  all  this  up  together,  adding 
the  milk  last  in  which  you  put  half  a  glass  of  brandy.  Take  a  piece  of  linen, 
big  enough  to  double  over,  put  it  in  boiling  water,  squeeze  out  all  the  water, 
and  flour  it;  turn  out  your  mixture  in  that  doth,  and  tie  it  up  tight;  good  cooks 
sew  up  their  pudding  bags.  It  can't  be  squeezed  too  much,  for  a  loosely  tied 
pudding  is  a  so^gy  tiling,  because  it  won't  cook  dry.  Put  in  5  (jts.  of  boiling 
water,  and  let  it  boil  6  hours  steady,  covering  it  up.  "Watch  it,  and  if  the 
water  gives  out,  add  more  boiling  water.  This  is  a  real  English  plum  pud- 
ding, Avith  no  nonsense  about  it. 

Bemarka. — It  has  always  appeared  to  the  author  that  an  occasional  incident 
like  the  above  sea  voyage,  in  connection  with  a  recipe,  or  receipt,  (recipe  is  the 
proper  spelling,  but  receipt  is  much  the  more  common  manner  of  speaking), 
not  only  gives  relief  to  the  mind  from  the  sameness  of  the  receipts,  or  descrip- 
tions, but  also  helps  one  to  remember  the  modus  operandi  (manner  of  operation) 
of  the  whole  instructions  and  directions  of  the  receipt. 

An  incident  like  this  one  here  given  will  also  give  a  subject  for  conversa- 
tion, and  also  call  for  the  relation  of  other  incidents  known,  or  passed  through, 
by  some  of  those  who  may  be  gathered  around  the  Christmas  board,  when  the 
old  English  plum  pudding,  '  'with  no  nonsense  about  it,"  will  be  reproduced,  if  at 
no  other  time  in  the  whole  year.  So  I  trust  to  be  excused  for  tue  space  the 
story  part  of  the  receipt  occupies.  I  think,  generally,  there  is  no  instruction  to 
remove  the  dry  membrane,  or  skin,  as  the  sailor  calls  it,  from  suet;  but  it 
ought  to  be  done,  as  it  is  not  only  indigestible,  but  hard  to  chop,  becoming 
more  or  less  stringy  and  troublesome  while  chopping.  I  will  give  a  few  more 
plum  puddings,  for  variety's  sake.  It  is  to  be  understood  that  when  plum 
pudding  is  mentioned,  it  always  means  a  pudding  to  be  boiled. 

Plum  Pudding  No.  2,  and  Sweet  Sauce  for  Same.— Bread 
cmmbs,  1  lb  {%%  cups);  sweet  milk,  1  qt.;  eggs,  6;  sugar,  1  cup;  suet,  chopped; 
English  currants,  and  raisins,  each,  1  lb.;  sliced  and  chopped  citron,  %  lb.; 
cinnamon,  cloves,  nutmeg  and  allspice,  each,  J^  teaspoonful;  sifted  flour  to 
make  a  thick  batter;  pour  into  the  flannel  cloth  (see  general  directions),  tie, 
leaving  very  little  room  for  swelling,  and  plunge  into  a  large  kettle  of  boiling 
water,  and  boil  for  7  hours,  in  a  well  covered  kettle,  pouring  in  boiling  water, 
if  needed,  to  keep  the  pudding  covered  all  the  time.  This  pudding,  says  a 
lady  writer,  in  the  Free  Pre.of>,  will  keep  for  several  weeks,  and  Is  nearly  a? 
good  steamed,  as  when  flrst  boiled. 

Sauce  for  Same.— Sugar,  4  tablcspoonsful,  rubbed  to  a  cream  witli 


■834 


DB.  CHASE'S  RECIPES. 


butter,  2  spooufula,  and  3  of  flour;  then  add  boiling  water,  1  pt.,  or  still  better, 
some  of  the  boiling  water  in  which  the  pudding  was  boiled,  same  amount 
flavored  with  lemon  or  vanilla.  "A  tin  fire-pan,  or  small  tin  cover,  bottom 
upwards  in  the  bottom  of  the  kettle,"  she  says,  ''will  prevent  the  pudding 
from  burning." 

Jtanmrks. — This,  to  the  author,  only  seems  to  lack  a  teaspoonful  of  soda, 
and  2  of  cream  tartar,  but  if  light  enough  without  them,  all  right.  Of  course 
any  other  extracts  as  orange,  rose-water,  or  cinnamon- water,  can  be  used,  if 
preferred,  with  any  sauce.  But  the  author  would  like  to  see  the  family  in  which 
the  above  or  the  following  pudding,  (made  to  Englishmen's  taste,  in  rhyme,) 
"will  keep  for  several  weeks,"  unless  put  " under  lock  and  key." 

Plum  Pudding  to  Englishmen's  Taste,  No.  3,  In  Ehyme.— 

To  make  plum-pudding  to  Englishmen's  taste. 

So  all  may  be  eaten  and  nothing  to  waste, 

Take  of  raisins,  and  currants,  and  bread-crumbs,  all  round; 

Also  suet  from  oxen,  and  flour  a  pound. 

Of  citron  well  candied,  or  lemon  as  good. 

With  molasses  and  sugar,  eight  ounces,  I  would, 

Into  this  flrst  compound,  next  must  be  hasted 

A  nutmeg  well  grated,  ground  ginger  well  tasted, 

With  salt  to  preserve  it,  of  such  a  teaspoonful; 

Then  of  milk  half  a  pint,  and  of  fresh  eggs  take  six; 

Be  sure  after  this  that  you  properly  mix. 

Next  tie  up  in  a  bag,  just  as  round  as  you  can,  •   . 

Put  into  a  capacious  and  suitable  pan. 

Then  boil  for  eight  hours  just  as  ha:  '    s  you  can. 

Plum  Pudding,  No.  4.— Sifted  flour,  3  cups;  eggs,  3;  a  wine-glass  of 
molasses  to  color  it;  milk,  3^  pt. ;  finely  chopped  suet,  1  large  cup;  English 
currants  and  raisins,  each  1  cup;  mace,  cloves,  and  cinnamon,  ^  teaspoonful 
each,  or  to  taste;  soda,  1  teaspoonful;  cream  of  trtrtar,  2  teaspoonfuls;  boil  for 
at  least  23>^  hours  3  is  still  better,  xhe  2%  are  saflacient  to  cook,  but  the  other 
half-hour's  boiling  gives  a  certain  lightEt  SB  to  the  pudding,  which  is  greatly 
to  be  desired.  Eat  with  any  good  sauce.  The  following  either  with  the  vine- 
gar or  brandy  is  good: 

Pudding-Sauce—  Past  or  Spirituous. — Sugar,  2  cups,  dissolved  in 
boiling  water,  %  V^-  '<  flour,  '-.r  'm\  u  anarch,  2  tablespoonfuls,  worked  smooth,  in 
cold  water,  1  cup,  and  stirred  -■^o  the  boiling  sugar,  with  nice  butter,  the  size  of 
an  Ggg,  (hen's  egg);  then  add  twu  or  three  tablespoonfuls  of  good  vinegar  (more 
or  less  as  a  sharp  or  mild  taste  is  preferred);  or  brandy,  or  good  wine,  in  like 
quantities  to  suit  the  taste  of  self  or  guests,  with  cinnamon,  nutmeg,  or  other 
flavor,  as  you  like. 

Plum-Pudding,  No.  5. — Suet,  chopped  fine,  English  currants  and 
raisins,  each  1  lb.;  flour,  \%  lbs.  (about  5  cups);  cloves,  cinnamon,  and  nut- 
megs, each  %  teaspoonful;  salt,  1  tablespoonful.     Mix  all  well  together  and 

.add  molasses,  1  cup;  sugar,  2  cups;  eggs,  7;  sweet  milk,  %  pt.  Make  over 
night,  in  the  morning  tie  in  a  cloth  and  boil  4  hours.    To  be  eaten  with  sweet 

^auce.     Any  of  the  above  sauces  are  knowii  as  "  sweet  sauce." 


f 


PUDDINGS. 


Bemarica. — Salt,  the  author  considers,  as  important  in  puddings  as  In  bread  or 
cakes,  although  it  is  not  always  mentioned.  [See,  also,  "Suet  Puddings, 
Steamed."] 

Christmas  Flum-Fudding,  No.  6,  Old  Style.— Stone  1%  lbs.  of 
raisins,  wash,  pick  and  dry  %  lb.  of  currants,  mince  fine  %  lb.  of  suet,  cut  into 
thin  slices  J^  lb.  of  mixed  peel  (orange  and  lemon),  and  grate  fine  %  lb.  of 
bread-crumbs.  When  all  these  dry  ingredients  are  prepared;  mix  them  well 
together,  then  moisten  the  mixture  with  8  eggs,  well  beaten,  and  one  wine-glass 
of  brandy;  stir  well,  that  everything  may  be  thoroughly  blended,  and  press  the 
pudding  into  a  buttered  mould;  tie  it  down  tightly  with  a  floured  cloth,  and  boil 
6  hours.  On  Christmas  day  a  sprig  of  holly  is  usually  placed  in  the  middle  of 
the  pudding,  and  about  a  wine-glass  of  brandy  poured  round  it,  which,  at  tlie 
moment  of  serving,  is  lighted,  and  the  pudding  thus  brought  to  the  table  encir- 
cled in  flames. 

Semarks. — With  half-a-dozen  plum-puddings  none  need  go  without  a 
Christmas  day,  certainly.  The  only  point  that  seems  to  me  unreasonable  is  the 
long  boiling,  8,  or  even  6  hours,  which  appears  to  be  more  than  is  needed.  A 
circle  of  three  ladies,  to  whom  I  referred  the  matter,  gave  it  as  their  judgment 
that  3  hours  would  be  sufficient.  Let  English  people  stick  to  the  old  custom, 
but  Americans  will  find  that  from  3  to  4  hours  will  cook  them  perfectly.  [See 
the  Paradise  Pudding  below,  which  is  only  to  be  boiled  2  hours.]  A  wine-glass, 
at  least,  of  brandy  is  almost  universally  put  into  the  sauce  upon  Christmas 
occasions. 

Paradise  Pudding. — Pare,  core  and  mince  3  good-sized  tart  apples  into 
small  pieces,  and  mix  them  with  J^  lb.  of  bread-crumbs,  3  eggs,  3  ozs.  of  cur- 
rants, the  rind  of  one-half  lemon,  %  wine-glass  of  brandy,  salt,  and  grated  nut- 
meg to  taste.  Put  the  pudding  into  a  buttered  mould,  tie  it  down  w  I'h  a  cloth, 
boil  for  2  hours,  and  serve  with  sweet  sauce. 

Bemarks. — These  fancy  names,  no  doubt,  are  calculated  to  convey  the 
idea  that  the  article  is  to  be  very  nice.  The  author  would  prefer  to  see  more 
common  names  used,  but  he  takes  them  as  he  finds  them,  so  long  as  the 
article  itself,  like  this  pudding,  is  really  nice.  "Angels'  Food"  has  been  recently 
advertised;  so  these  dear  creatures  will  not  have  to  "live  on  air"  much  longer. 

Cottage  Pudding,  or  Pudding  Baked  as  Cake,  No.  1,  and 
Sauce. — Eggs,  3,  well  beaten;  sugar,  2  cups;  butter,  ^  cup;  sweet  milk,  l}^ 
cups;  baking  powder,  1  tea-spoonful;  flour  to  make  as  cake  batter,  to  dip  with 
spoon  into  a  cake  pan  to  bake.  To  serve,  cut  into  suitable  pieces,  for  a  saucer 
or  side-dishes,  with  the  following  sauce: 

Lemon  Sauce  for  the  Pudding. — Boiling  water,  3  cups;  sugar,  J.^  cup;  but- 
ter, half  the  size  of  an  egg.  Mix.  Boil  a  lemon  and  cut  it  into  small  pieces 
and  add  to  the  sauce,  putting  at  least  one  piece  to  each  dish  of  pudding  in 
serving. 

Remarks. — I  first  ate  of  this  pudding  at  the  City  Hotel,  Winfleld,  Eans., 
kept  at  that  time  by  8.  S.  Major,  and  was  so  well  pleased  with  it  that  I  got  him 
to  take  me  to  the  cook,  who  kindly  gave  me  the  recipe,  as  above,  which  has 
proved  itself  many  times  «ince,  and  it  will  please  all  who  try  it  carefully. 


336 


l>n.  CHASE'S  RECIPES. 


Cottage  Pudding,  No.  2,  "With  Sauce  for  Same.— Sifted  flour 
(flour  should  always  be  sifted),  1  pt. ;  white  of  3  eggs,  beaten  to  a  stiff  froth;, 
butter,  8  table-spoonfuls;  sugar,  1  cup;  sweet  milk,  1  cup;  baking  powder,  3 
teaspoonfuls.    Mix,  and  sprinkle  granulated  sugar  over  the  top. 

Sauce  for  the3ame. — Sweet  milk,  1  pt.;  sugar,  }4  cup;  yolks  of  2  eggs, 
beating  and  stirring  well  while  being  boiled  together;  flavor  with  lemon.  Of 
course,  any  other  flavor  can  be  used. 

Cottage  Pudding,  Quickly  Made,  "No.  3,  With  Sauce  for 
Same. — Sugar,  raisins  and  sour  cream,  eachl  cup;  flour,  2  cups;  soda,  1  tea- 
spoonful;  2  eggs;  %  grated  nutmeg;  bake  in  long  cake  tin. 

Sauce  for  Same. — Sugar,  1  cup;  butur,  J^  cup;  flour,  4  heaping  table- 
spoonfuls;  rub  all  well  together,  and  grate  in  the  other  half  of  the  nutmeg  and 
pour  on  boiling  water,  3  pints;  let  it  boil  up  once,  and  it  is  ready  for  use.  Use 
freely,  as  there  is  plenty  of  it;  and  light  cottage  puddings  take  up  sauce  as 
freely  as  a  toper  does  whiskey — all  he  can  get.  I  can  take  the  sauce  freely,  but 
beg  to  be  excused  on  the  whiskey,  although  I  do  not  object  to  a  little  spirits  in 
pudding  sauce.     Sugar  makes  it  palatable,  if  but  little  is  used. 

Cottage  Pudding,  No.  4,  Steamed.— Sugar  and  sweet  milk,  each  1 
cup;  melt^d  butter,  3  table-spoonfuls;  1  egg;  flour,  1  pt.;  soda,  1  tea-spoonful; 
cream  tartar,  2  tea-spoonfulr-.  Steam  in  suitable  dish  ly^  hours.  Serve  with 
any  sauce  desired. 

Custard  Pudding.— Sweet  milk,  1  pt. ;  peel  of  1  fresh  lemon;  lump 
sugar,  J^  lb. ;  eggs,  4.  Directions — Shred  (cut  in  long  thin  strips)  the  lemon 
peel  very  fine,  and  put  it  into  the  milk,  bringing  to  a  boil;  then  take  out  the 
peel  and  add  the  sugar  and  pour  the  scalding  milk  upon  the  eggs,  which  have 
been  well  beaten.  Put  into  a  basin  or  tart  dish,  and  set  in  a  sauce  pan  with 
boiling  water  to  reach  only  half  way  up.  Do  not  boil  the  water,  but  keep  it  at 
bubbling  heat  for  20  minutes,  or  until  the  custard  sets. 

JBemarka.—Yery  nice,  hot  or  cold.  Orange  or  other  flavoring  may  take 
the  place  of  lemon,  if  preferred. 

Pudding  with  Chopped  Eggs,  a  la  Creme.— Boil  6  eggs  haid, 
chop  fine;  have  grated  bread  sufficient.  Put  into  a  buttered  dish,  alternate 
layers  of  the  chopped  egg  and  grated  bread  to  fill  the  dish,  or  nearly  so;  put 
butter  in  small  bits,  1  table-spoonful  over  the  top;  a  little  salt  and  pepper;  then 
pour  on  boiling  sweet  milk,  1  pt.  Bake  to  a  light  brown.  To  be  served  warm 
with  very  nice  butter. 

Cream,  or  Custard  Pudding,  No.  l.~Sweet  cream,  1  pt.,  into 
which  stir  smoothly  flne  sifted  flour,  t  cup;  put  over  the  fire  and  stir  until 
quite  thick,  take  off,  and  when  cool,  stir  in  4  well  beaten  eggs;  white  sugar,  2 
cups,  and  chopped  citron,  1  cup.  Bake  till  set  only.  If  a  custard  is  baked 
too  long  it  becomes  watery,  which  is  considered  to  spoil  tkem.  To  be  eaten 
cold,  with  or  without  sauce  as  preferred. 

Custard  Pudding,  "Dandy,"  No.  2.--Sweet  milk,  1  qt.;  flour,  2 
table-spoonfuls;  white  sugar,  5  table-spoonfuls;  a  pinch  of  salt  and  a  little  mace. 
DiRBCTioNs— Mix  the  flour,  salt,  mace  and  4  spoonfuls  of  the  sugar  with  the 


PUDDINGS. 


887 


milk;  beat  the  yolks  of  the  oggs  and  stir  in  also,  nnd  place  in  the  oven  to  bake, 
stirring  wath  a  spoon  2  or  8  times  after  putting  it  into  the  oven,  which  prevents 
the  flour  from  settling;  beat  the  white  of  the  eggs  with  the  other  spoonful  oi 
sugar  and  spread  on  the  top,  just  before  done;  replace  in  the  oven  to  cook  the  . 
eggs  and  to  give  the  top  a  nice  brown.  Serve  with  a  liule  granulated  or  pow- 
dered sugar. 

Remarks. — The  word  "  dandy  "  here  simply  means  "  tip  top,"  or  very  nice. 

Snow  Pudding,  With  Gelatine,  Very  Nice— No.  1.— Pour  boil' . 
ing  water,  1  pt.,  over  %  box  of  Cox's  gelatine;  add  sugar,  2  cups,  to  the  juice 
of  2  lemons;  put  peel  and  all  in,  and  mash  all  togf;ther.  Let  simmer  till  the  • 
gelatine  is  dissolved;  when  only  lukewarm,  strain  through  a  thin  cloth  into  the 
dish  in  which  you  are  to  send  it  to  the  table.  "When  cold  and  formed,  or  hard- 
ened, beat  the  whites  of  3  eggs  to  a  stiff  froth,  with  1  table-spoonful  of  pow- 
dered sugar,  and  place  on  top.  And  if,  on  especial  occasions,  you  would  give 
variety,  make  a  soft-boiled  custard  with  the  yolks  of  the  eggs  and  spread  a 
layer  over  the  white ;  then  put  bits  of  any  jell,  or  bits  of  different-colored  jells, 
tliickly — i.  e.,  J^  to  1  inch  apart — over  the  top  of  all,  o  that  each  guest  will 
have  several  bits  in  the  dish. — Miss  TiUie  Braia?iaw,  Detroit. 

The  following  sauce  is  from  the  p»me  person: 

Snow,  or  White  Pudding  Sauce. — Beat  powdered  sugar,  1  cup, 
with  butter,  %  cup,  till  white  and  foamy.  Just  before  sending  to  the  table,  add 
2  tea-spoonfuls  of  boiling  water,  no  fnore,  no  les.s.  If  rightly  made,  it  will  drop 
from  the  spoon,  white  and  light  as  snow. 

Remarks. — The  lady  who  gave  me  these  recipes  was  the  daughter  of  a 
special  friend  of  mine,  with  whom  I  have  frequently  dined,  and  therefore  know 
her  ability  and  taste  in  getting  up  very  nice  dishes. 

Pudding  Sauce,  Strawberry  Color  and  Flavor.— Rub  butter,  % 
cup;  sugar,  1  cup,  to  a  cream,  adding  the  beaten  white  of  1  egg  and  1  cup  of 
nice  ripe  strawberries,  thoroughly  mashed.  This,  in  the  season  of  strawberries 
or  other  berries,  gives  a  nice  color,  as  well  as  flavor,  to  the  sauce. 

Snow  Pudding,  with  Corn  Starch,  No.  2.  —  Dissolve,  or  rub  ur. 
smoothly,  3  table-spoonfuls  of  corn  starch  with  cold  water;  then  pour  on  1  pt. 
of  boiling  water;  beat  well  the  whites  of  3  eggs  and  stir  in,  it  all  being  done  in 
a  suitable  earthen  dish,  to  steam  it  in  10  or  15  minutes. 

Sauce  for  Same. — Beat  the  yolks  of  the  eggs  into  1  cup  of  sugar,  then  the 
same  amount  of  sweet  milk,  and  1  table-spoonful  or  butter;  boil  till  quite 
thick.  If  enough  is  made  to  leave  over,  it  is  nice  cold  at  tea-time;  many  prefer 
it  cold. 

Sauce  for  Puddings— The  Author's  Favorite. — The  best  sauce  to 
suit  me  is  made  by  using  rich  cream  with  plenty  of  pulverized  sugar,  so  the 
spoon  will  fetch  it  up  from  the  bottom  of  tlie  "boat,"  or  bowls,  at  every  dip— 
and  I  like  to  dip  deep  every  time;  milk  does  very  well,  but  it  is  well-known  that 
it  is  not  80  rich  as  cream;  but  half-and-half  does  excellently.  Use  any  flavor 
ing  you  please;  grated  nutmeg  is  the  most  common  with  cream  sauce, 
a) 


889 


DR.  CEASE'S  RECIPES. 


Tapioca  Pudding,  No.  1.— Sweet  milk,  1  qt. ;  tapioca,  1  cup;  eggs,  2; 
sugar,  4  tablespoonfuls;  butter,  half  the  size  of  an  egg;  a  little  salt,  nutmeg  to 
taste.  Directions — Put  a  part  of  the  milk  upon  the  tapioca  for  1  hour ;  beat 
the  eggs  and  sugar  together;  mix  all  and  bake.         ' 

Tapioca  Pudding  No.  2.— Tapioca,  2  cup«;  sweet  milk,  4  cups;  eggs, 
4;  butter,  1  heaping  table-spoonful;  sugar,  1  cup,  ec  to  taste;  a  grated  lemon 
peel  improves  it.  Diuections — Soak  the  tapioca  in  the  milk  1  hour;  then  put 
into  a  rice  kettle,  or  tin  pail,  set  in  an  iron  pot,  or  kettle,  of  hot  water,  and  cook 
till  soft.  When  soft,  or  done,  put  into  the  baking  dish,  with  the  butter,  eggs 
well  beaten,  sugar,  lemon  peel,  etc.,  and  bake  about  J^  hour.  Orange  peel 
may  be  used  in  the  same  manner,  or  it  may  be  flavored  with  any  fruit  extract 
desired.  [A  rice  kettle  is  a  double  dish,  or  double  kettle,  on  the  same  principle 
as  a  glue-pot  (generally  made  of  tin),  smaller  at  the  top  than  bottom,  to  allow 
another  one  made  smaller  at  the  bottom  than  at  the  top,  to  set  inside  of  it. 
The  inner  dish  has  a  cover,  and  the  outer  one  a  lip,  or  nose,  to  allow  pouring  in 
water,  as  may  be  necessary,  while  cookfcg  the  rice  or  other  articles  which  burn 
easily,  if  not  surrounded  with  water.  Tinners  know  them  as  rice  kettles. 
They  are  exceedingly  handy  for  cooking,  not  only  rice,  but  tapioca,  sago,  oat 
meal,  etc.] 

Tapioca  Pudding,  with  Apples,  No.  3,  Without  Milk  or 
Eggs. — Tapioca,  1  cup;  water,  1)^  pts.;  apples,  6  good  sized  tart  ones;  sugar, 
lemon  or  nutmeg.  Directions  —  Soak  the  tapioca  in  water  over  night. 
Pare  and  punch  the  cores  from  the  apples,  with  a  tin  apple  corer — a  piece  of 
tin  rolled  into  cylinder  shape,  about  %  of  an  inch  in  diameter,  and  soldered 
together — (at  the  proper  time  to  have  the  pudding  ready  for  dinner),  and  place 
them  in  a  pudding  dish,  fill  the  holes  with  sugar  and  sprinkle  some  over  them, 
grate  on  nutmeg,  or  put  on  powdered  cinnamon,  or  other  flavor,  as  preferred, 
pour  over  a  cup  of  water  and  bake  till  quite  soft;  then  pour  over  the  tapioca  in 
the  milk,  and  bake  ^  to  1  hour.    (See  also  "  Danish  or  Tapioca  Pudding.") 

Sauce  for  Same,  Hard. — Butter,  1  cup;  powdered  sugar,  2  cups;  wine,  ^ 
cup,  or  brandy,  2  table-spoonfuls;  the  juice  of  1  lemon  or  orange,  and  nutmeg, 
1,  grated.  First  beat  the  sugar  and  butter  to  a  cream,  then  add  the  wine  or 
bi'andy,  and  the  lemon  or  orange  juice,  and  the  nutmeg,  stir  all  well  together 
and  set  on  ice  to  cool,  if  you  have  it.  The  wine,  or  brandy,  and  the  fruit  juice 
may  be  left  out,  and  still  you  have  a  nice  sauce,  good  enough  for  anybody;  bat 
as  some  persons  will  use  them  we  have  to  give  them. 

Sago  Pudding.— Sago,  Stable-spoonfuls;  milk,  1  qt.;  peel  of  1  lemon, 
nutmeg,  %oi  1;  eggs,  4;  a  little  salt.  DinECTioNS — Boil  the  sago  in  the  milk, 
in  the  rice  kettle  (double  kettle)  till  done;  remove  from  fire,  and  when  cool  stir 
in  the  beaten  eggs,  salt  and  seasoning,  and  bake  about  1  hour. 

Sauce  for  Same. — Eat  with  sugar  and  cream,  if  you  have  it,  if  not  rub  1 
butter  to  2  sugars,  with  a  little  nutmeg,  if  the  pudding  is  not  highly  flavored. 
Almost  any  pudding  is  nice  to  be  eaten  witii  plenty  of  sugar  and  rich  cream. 
Even  milk  does  pretty  well,  if  rich  with  sugar  and  nutmeg  (most  people  like  the 
flavor  of  nutmeg),  at  least  I  have  yet  to  find  the  first  one  who  ioes  not 


PUDDINGS. 


ir 


889 


Orange  Pudding. — Peel  and  slice  4  large  oranges,  lay  thein  In  your 
pudding  dish  and  sprinkle  over  them  1  cup  of  sugar.  Beat  the  yolks  of  3  eggs, 
^  cup  of  sugar,  2  table-spoonfuls  of  corn  starch,  and  pour  into  a  quart  of  boil- 
ing milk;  let  this  boil  and  thicken;  then  let  it  cool  a  little,  before  pouring  it 
over  the  oranges.  Beat  the  whites  of  the  eggs  and  pour  over  the  top.  Set  it 
in  the  oven  to  brown  slightly. — Mrs.  R.  McK.  of  Jackson,  Mich.,  in  Farm  and 
Fireside. 

Pop-Corn  Pudding. — Sweet  milk  and  pop-corn,  each  3  pts.  (each  ker- 
nel must  be  popped  white,  and  not  a  bit  scorched);  eggs,  2;  salt,  J^  teaspoonf uL 
Bake  J^  hour. 

Sauce  for  Same. — Sweetened  cream  or  milk. 

Chestnut  Pudding. — Peel  off  the  shells,  cover  the  kernels  with  water, 
and  boil  till  their  skins  readily  peel  off.  Then  pound  them  in  a  mortar,  and  to 
every  cup  of  chestnuts  add  3  cups  of  chopped  apple,  1  of  chopped  raisins,  J^ 
cup  of  sugar,  and  1  qt.  of  water.  Mix  thoroughly,  and  bake  until  the  apple  is 
tender — about  3^  hour.    Serve  cold  with  sweet  sauce. 

Remarks. — Whoever  loves  chestnuts  (and  who  does  not)  will  like  the  flavor 
of  this  pudding.  Take  out  a  chestnut  from  the  boiling  water,  and  drop  it  into 
cold  water  a  moment,  and  if  the  dark  skin  will  rub  off  with  the  thumb  and 
finger  (which  is  called  blanching),  they  have  boiled  enough. 

Salt  Pork  Pudding. — rhop  very  fine  1  large  cup  of  salt  pork,  which 
has  been  sliced  and  soaked  in  milk  over  night.  Add  to  it  1  cup  of  molasses, 
with  1  tea-spoonful  of  saleratus  or  soda  stirred  into  it.  Three-fourths  cup  of 
eweet  milk;  1  cup  of  stoned  raisins  or  currants;  1  tea-spoonful  each  of  ground 
cinnamon,  cloves  and  nutmeg.  Add  fiour  enough  to  make  as  stiff  as  a  berry 
pudding.    Steam  in  a  cloth  nr  boil  for  4  hours. 

Sauce  for  8am£. — For  a  sauce  take  1  cup  of  white  sugar  and  pour  over  it 
the  same  quantity  of  boiling  wftter;  when  melted  stir  in  two  well  beaten  eggs. 
•Flavor  vdth  vr    lla  or  lemon. 

Remarks. — If  made  nicely  it  will  ■  rock  cake,  and  keep  well,  if  made 

In  large  quantities. 

Pig  Pudding,  Boiled.— "Cooking  fci  ..  /alids"  directs  fig  puddings 
to  be  made  as  follows:  Chop  J^  lb.  of  figs  very  finely;  mix  with  them  coarse 
sugar,  J^  lb. ;  molasses,  1  table-spoonful;  milk,  4  table-spoonfuls;  flour,  J^  lb. 
(1^4  cups);  suet,  chopped,  J^  lb.;  1  egg  and  a  pinch  of  grated  nutmeg;  put  the 
pudding  into  a  buttered  mould,  and  boil  5  hours. 

Remarks. — Nothing  said  about  a  sauce;  but  any  of  the  "sweet  sauces" 
would  be  nice  for  it;  or  the  "  sweetened  cream,"  as  the  prune  pudding  below. 

Prune  Pudding.— Prunes,  >^lb.,  boiled  soft  and  thick;  remove  the  pits, 
chop  flue,  and  stir  in  coarse  sugar,  a  scant  cup;  the  whites  of  6  eggs,  beaten 
Btiff.  Bake  a  light  brown.  Serve  with  sweetened  cream  or  milk,  with  nutmeg 
to  suit^ 

Apple  Pudding,  No.  1,  Dutch.— Flour,  1  pt.  {].%  cups);  salt,  }4  tea 
spoonful;  baking  powder,  3  tea-8i)oonfuls,  or  1  of  cream  of  tartar;  soda,  %  tea 


840 


DB.  CHASE'S  ItECIPES. 


Bpoonful.  Rub  1  tablespoonf ul  of  butter  into  the  flour.  Beat  1  egg  and  add 
to  it,  and  ^  of  a  cup  of  milk.  Mix  the  flour  into  a  dough  thick  enough  to 
spread  %  ^^  ^"^^^  thick  in  a  baking  tin.  Peel  and  cut  in  eighths  4  apples  and 
place  them  in  rows  in  the  dough,  narrowest  edge  down.  Sprinkle  over  it  3 
table  spoonfuls  of  sugar  and  bake  in  a  quick  oven  20  minutes.  Serve  with  the 
following: 

Lemon  Sauce  for  Same,  — One  cupful  of  sugar  and  2  cupf uls  of  water  put 
on  to  boil;  3  tea-spoonfuls  of  corn  starch  into  a  little  cold  water  and  stir  into  the 
boiling  syrup;  cook  about  8  minutes,  adding  a  little  more  water  when  thick; 
juice  and  grated  rind  of  J^  a  lemon,  1  tablespoonf  ul  of  butter;  stir  until  the 
butter  is  melted  and  serve  at  once.  Itkms — It  is  well  to  have  the  pan  buttered 
and  everything  ready  before  wetting  up  the  dough.  If  the  dough  is  too  soft  it 
will  rise  and  fall ;  just  thick  enough  to  drop  and  to  spread. — Blade  Hoiisehold. 

Apple,  Feaoh,  or  Other  Fruit  Pudding-Pie,  or  Pie-Pudding, 
No.  2,  Yankee  Style.— Sweet  milk,  1  cup;  1  egg;  butter,  1  table-spoonful, 
heaping;  baking  powder,  1  tea-spoonful;  flour,  1  cup,  or  sufficient  to  make  rather 
a  thick  batter  ("batter"  means  like  cake — bel+er  to  handle  with  a  spoon,  or  to 
pour  out);  a  little  .mlt;  tart,  juicy  apples  to  half  fill  an  earthen  pudding-dish, 
Directions — Stir  ihe  baking  powder  into  the  sifted  flour;  melt  the  butter,  beat 
the  egg  and  stir  all  ^ve\\  together;  having  pared  and  sliced  the  apples  or  peaches, 
buttered  the  dish  and  laid  in  the  fruit  to  only  half  fill  it,  dip  the  batter  over  the 
fruit  to  wholly  cover  it,  as  with  a  crust;  the  dish  should  not  be  quite  full,  lest 
as  it  rises  it  runs  over  in  baking.  Bake  in  a  moderate  oven  to  a  nice  brown,  to 
be  done  just  "at  the  nick  of  time"  for  dinner.  Turn  it  bottom  up  upon  a 
pie-plate,  and  grate  over  nutmeg  or  sprinkle  on  some  powdered  cinnamon  or 
other  spices,  as  preferred ;  then  sprinkle  freely  of  nice  white  sugar  over  all  and 
serve  with  sweetened  cream  or  rich  milk,  well  sweetened.  Peaches,  pears, 
strawberries,  raspberries,  blackberries,  etc.,  in  their  season,  work  equally  as 
well  as  apples. — Mrs.  Sarah  A.  Earley,  Mt.  Pleasant,  Iowa. 

Bemarks. — This  plan  avoids  the  soggy  and  indigestible  bottom  crust  of  pie; 
and  it  matters  not  whether  yoii  call  it  pie  or  pudding,  it  eats  equally  well,  even 
cold,  with  plenty  of  sugar  and  milk,  having  the  cream  stirred  in. 

Apple  Short-Cake  Pudding,  No.  3,  With  Sour  Cream  and 
Buttermilk. — Fill  a  square,  deep  bread-tin  %ot  %  full  of  pared  and  sliced 
tart  apples;  make  a  thick  batter  of  %  cup  each  of  sour  cream  and  buttermilk, 
1  tea-spoonful  of  saleratus,  a  little  salt,  and  flour,  sifted,  to  make  quite  stiff,  a 
little  stiff er  than  for  cake;  turn  this  over  the  apples;  bake  40  minutes,  and  serve 
with  sauce,  or  cream  and  sugar  with  nutmeg. 

Bemarks. — Other  fruit,  as  peaches,  etc.,  will  do  nicely  with  this  as  well  !is 
the  No.  2,  above;  nor  would  an  egg  in  the  batter  hurt  it  a  bit. 

Sweet  Apple  Pudding,  No.  4.— Sweet  milk,  1  qt. ;  eggs,  4;  sweot 
apples,  pared  and  chopped,  3  rounding  cups;  a  lemon,  nutmeg  and  cinnamon; 
soda,  %  tea-spoonful;  vinegar  enough  to  dissolve  the  soda;  flour  tc  make  as 
cake  batter.  Directions— Grate  off  %  the  rind  of  the  lemon,  using  all  the 
juice;  beat  the  yolks  very  light;  add  the  milk,  seasoning  and  stir  in  flour  to 


\ 


PUDDINQ8. 


341 


make  rather  a  thick  batter,  and  stir  hard  5  minutes;  then  stir  in  the  chopped 
apples,  then  the  beaten  whites,  and  finally  the  soda,  dissolved  in  a  little  vinegar, 
mixing  all  well.  Bake  in  3  shallow  dishes,  to  ensure  cooking  the  sweet  apples, 
which  require  more  cooking  than  tart  ones — about  1  hour — covering  the  top 
with  paper  the  last  half  hour.     To  be  eaten  hot  with  cream,  or  milk  and  sugar. 

Apple  Charlotte,  or  Bread  Pudding  With  Tart  Apples,  No.  6. 

— Butter  your  pudding-dish,  line  it  with  bread  buttered  on  both  sides;  put  a 
thick  layer  of  apples,  cut  in  thin  slices,  or  chopped,  sugar,  a  little  cinnamon 
and  butter  on  top,  then  another  layer  of  bread,  apples,  sugar,  cinnamon  and 
butter  last.     Bake  slowly  \%  hours,  keeping  the  basin,  or  dish,  covered  till  a  . 
little  before  serving,  to  let  the  apples  brown  on  top. — Blade  Household. 

Bemarks. — No  matter  whether  there  is  any  Blade  about  ic  or  not,  it  will  be 
found  nice  and  healthful. 

Apple  Custard  Pudding,  No.  6.— Good-sized  tart  apples,  pared,  and 
the  cores  punched  out  with  a  tin  cutter  [see  "Tapioca  Pudding,  No.  3,"  for 
description],  sufficient  only  to  cover  the  bottom  of  a  large  earthen  pudding- 
dish,  buttered;  set  the  a[^ples  on  end,  so  as  to  fill  the  holes  with  sugar;  grate 
over  them  a  little  nutm'jg,  and  cinnamon  powder,  if  liked ;  then  make  a  rich 
custard,  say  with  4  or  5  well-beaten  eggs  to  1  qt.  sweet  milk  and  1  to  2  cups  of 
sugar,  according  to  the  sourness  of  the  apples,  and  pour  over  the  apples.  Bake 
till  the  apples  are  tender;  serve  with  sweetened  cream  or  milk.  One  apple  !o 
be  placed  in  each  dish  in  serving.     Very  delicious  and  healthful. 

Bird's-Nest  Pudding— Several  Styl6s.— Tart  apples,  pared  and  the 
cores  punched  out,  sufficient  to  cover  the  bottom  of  an  earthen  pudding-dish; 
till  the  holes  with  sugar  and  grate  on  some  nutmeg;  having  mashed,  say  4  heap- 
ing table-spoonfuls  of  sago,  mix  with  cold  water  to  properly  fill  the  dish;  pour 
it  upon  the  apples  and  bake  in  a  moderate  oven  about  1  hour. 

Bemarks, — Ripe  peaches,  pears,  cherries,  prunes,  etc.,  with  the  proper 
amount  of  sugar,  may  take  the  place  of  apples,  and  tapioca  may  take  the  place 
of  sago;  time  for  baking  the  same.  Serve  either  with  cream  and  sugar,  or  milk 
with  the  cream  stirred  in.  Palatable,  healthy  and  not  expensive,  as  good  brown 
sugar  may  be  used  with  any  colored  fniits. 

Dried  Peach  Pudding.— Dried  peaches,  1  pt.;  wash,  sweeten  with 
sugar,  1  cup,  and  stew  till  nicely  done,  using  water  sufficient  to  have  plenty  of 
llie  juices;  then,  having  made  a  batter  with  buttermilk,  1  small  cup,  andi^tea- 
s]ioonful  of  soda  and  a  little  salt,  thicken  with  flour  very  stiil;  drop  in  spoon- 
fuls among  the  peaches  while  boiling.  Continue  the  boiling  about  20  minutes. 
An  effg  and  %  a  cup  of  sugar  would  improve  this  puffy  paste.  Serve  with 
oream  and  sxigar,  or  sweet  sauce,  as  you  choose.  Be  careful  not  to  burn  the 
peaclies  in  stewing. 

Yorkshire  Pudding,  English.— Sweet  milk,  \}4  pts. ;  flour,  7  table- 
spoonfuls  (as  you  lift  them  up  out  of  sifted  flour);  a  little  salt.  Directions — 
Put  the  flour  into  a  basin  with  the  salt  and  sufficient  of  the  milk  to  make  a  stiff, 
smooth  batter  (that  is,  to  be  no  lumps);  then  stir  in  two  well-beaten  eggs  and 
the  remainder  of  the  milk;  beat  all  well  together,  and  pour  into  a  shallow  tin 


849 


DR  CHASE'S  RECIPES. 


which  has  been  previously  rubbed  with  butter.  Bake  for  1  hour;  then  place  IJ 
under  the  meat  for  J^  an  hour  to  catch  a  little  of  the  gravy  as  it  flows  from  tho 
roasting  beef.  (This  is  the  English  way,  where  they  ''  jpit"  the  beef  In  roast* 
Ing.  See  remarks  below  for  the  American  way,  c  id  also  about  serving  on  a 
napkin.)  Cut  the  pudding  into  square  pieces  and  serve  on  a  hot  folded  napkin 
With  hot  roast  beef. — Warne't  Model  Cookery,  London,  Eng. 

Remarks. — The  plan  of  putting  the  pudding  under  the  roasting  beef,  wucr& 
they  roast  it  upon  spits  (a  pointvjd  bar  of  iron,  or  several  of  them,  to  roast  before 
a  Are),  as  our  grandmothers  used  to  roast  a  goose,  turkey  or  spare-rib,, 
was  a  very  convenient  way  of  moistening  the  top  of  the  pudding  with  the  rich 
juices  of  the  beef;  but  in  plac  of  that  we,  here  In  America,  have  the 
pudding  10  or  15  minutes  longer  in  the  oven,  but  baste  it  frequently 
during  this  time,  with  the  meat  drippings;  make  this  pudding  only 
when  you  are  roasting  beef;  and  we  serve  it  upon  the  plates  with  the 
beef,  and  not  upon  napkins,  which  makes  too  much  washing  for  our 
wives  and  daughters.  In  England,  with  plenty  of  "servants,"  they  care  not 
for  this  extra  work.  "A  hot  oven,  a  well  beaten  batter,  and  serving  quickly, 
are  the  secrets  of  a  Yorkshire  pudding,"  to  which  the  author  will  add,  also  a 
rich  meat  gravy. 

Hunters'  Pudding,  Boiled— Will  Keep  for  Months.— Flour, 
suet  finely  chopped,  raisins  chopped,  and  English  currants,  each,  1  lb. ;  sugar, 
^  lb. ;  the  outer  rind  of  a  lemon,  grated;  6  berries  of  pimento  (all-spice)  finely 
powdered;  salt,  J^  tea-spoonful;  when  well  mixed  add  4  well  beaten  eggs,  a  J^ 
pt.  of  brandy,  and  1  or  3  table-spoonfuls  of  milk  to  reduce  it  to  a  thick  batter; 
boil  in  a  cloth  9  hours,  and  serve  with  brandy  sauce.  This  pudding  may  be 
kept  for  6  months  after  boiling,  if  closely  tied  up;  it  will  be  required  to  be 
boiled  1  hour  when  it  is  to  be  used. — Farm  and  FHreside, 

Remarks. — This,  for  hunters  going  out  upon  a  long  expedition,  would  be  a 
very  desirable  relish  to  take  along.  There  is  not  a  doubt  as  to  its  keeping  quiil- 
ities,  as  it  contains  no  fermentive  principles;  and  the  fruit  and  brandy  are  both 
anti -ferments,  while  the  long  boiling  is  also  done  to  kill  any  possible  tendency 
to  fermentation.  I  should,  however,  boil  it  in  a  tin  can,  having  a  suitable  tight- 
titting  cover,  if  intended  for  long  keeping,  on  the  principle  of  air-tight  canning, 
a«  well  as  to  be  safe  from  insects,  and  convenience  in  carrying.  Do  not  think, 
Jiowever,  but  what  it  would  be  verj'  nice  for  present  use  with  only  4  or  5  hours' 
boiling,  using  the  sauce  freely,  as  it  is  made  so  dry  for  the  purpose  of  long 
keeping. 

Danish,  or  Tapioca  Pudding.— Tapioca,  1  cup;  water  8  pts. ;  sci*,  J^ 
tea-spoonful;  sugar  %  cup;  any  high-colored  jelly,  1  tumblerful.  Dra^L.riONa 
—Wash  the  tapioca  in  the  evening,  and  soak  over  night  in  the  water;  in  the 
the  morning  put  into  a  double  boiler  (see  Tapioca  Puddings  No.  2 — Note — for 
the  Rice,  or  double  kettle,  a  rice-boiler  is  what  is  wanted),  and  cook  1  hour, 
stirring  occasionally;  then  add  salt,  sugar,  and  jelly,  and  mix  thoroughly;  then 
turn  into  a  mold  or  serving-cups  which  have  been  dipped  into  cold  water,  and 
put  in  a  cool  place  to  "  set "  for  dinner  or  tea,  with  cream  and  sugar.  (See  ako 
Tapioca  Puddings.) 


PUDDINGS 


a-is 


Naples,  or  Duko  of  Cambridge  Pudding,  with  Candied  Feel. 

Candied  lemon,  orange  and  citron,  eaeli,  1  oz,;  butter  and  pulverized  augar, 
each,  6  OZ8. ;  yolks  of  4  eggs;  rich  puff-paste,  or  well-buttered  bread,  to  line  the 
dish.  DmKCTiors — Chop  the  candied  peel  finely,  put  tho  rich  crust  or  paste 
into  the  dish,  else  line  it  with  bread  well  buttered  on  both  sides;  then  put  in  the 
chopped  mixture;  warm  the  butter  and  sugar  together,  adding  the  well-beaten 
yolks,  stiiTing  over  the  flre  until  it  boils;  then  pour  this  over  the  other  and  bako 
in  a  slow  oven  1  hour;  or,  in  place  of  the  butter,  beat  tho  whites  of  tho  eggs  also 
with  the  yolk,  and  make  a  custard  with  milk,  1  q^.;  sugar  the  same,  and  pour 
over,  and  bake  %  hour.  This  makes  you  two  puddings  for  variety's  sake— 
make  one  way  at  one  time,  and  the  other  way  next  time. 

Chester,  or  Almond  Flavored  Pudding,  English.  — Lemon,  1; 

sweet  almonds,  20;  bitter  almonds,  6  only;  butter,  1  heaping  table-spoonful; 
aiigar,  1  cup;  eggs,  4;  puff  ptjste.  Directions — Blanch  the  almonds  and  chop 
♦Jiem,  or  what  is  better,  cut  into  long  strips,  or  shreds,  with  a  sharp  knife.  Put 
the  butter  into  a  sauce  pan  over  a  slow  the,  and  as  soon  as  the  butter  melts  put 
all  in,  except  the  whites  of  the  eggs,  and  beat  together  thoroughly,  having  the 
pudding  dish  already  lined  with  the  light  paste,  pour  in  the  mixture,  and  bake 
in  a  quick  oven.  To  be  sent  to  the  table  on  a  folded  napkin,  with  the  whites 
of  the  eggs  beaten  to  a  froth  with  a  spoon  of  powdered  sugar,  and  laid  upon 
the  top.  [To  blanch  almonds,  pour  boiling  water  on  the  meats,  and  let  stand 
till  the  skin  will  rub  off  easily,  between  the  thumb  and  finger,  throwing  them 
into  cold  water  as  the  skin  is  removed,  to  whiten;  then  drain  off  the  water  and 
chop,  or  slice  up  into  shreds,  with  a  sharp  pen-knife,  or  pound  in  a  mortar,  as 
directed  in  the  recipe.    Never  let  them  dry,  as  that  brings  out  their  oiliness.] 

Remarks. — Being  an  American,  I  would  say  put  the  whites  beaten  on  top, 
and  brown  a  few  moments  before  serving,  and  serve  in  saucers,  or  suitable  side 
dishes.  (See  remarks  following  the  "  Yorkshire  Pudding,"  about  serving  on 
napkins,  etc.) 

Sponge  Cake  Pudding. — Butter  a  mould,  and  having  cut  in  halves, 
large  raisins,  J^  lb. ;  fill  the  mould  %  full,  loosely,  with  sponge  cake  which  has 
been  cut  in  long  strips — square  form— crossing  each  tier,  strips  a  little  distance 
apart,  cob  house  fashion,  to  allow  space  for  the  custard;  then  pour  in  a  custard 
made  with  8  eggs  to  rich  milk,  1  pt.  (rich  milk  means  milk  with  the  cream 
stirred  in),  or  5  eggs  to  1  qt.,  with  }^  io  1)4.  cups,  as  to  whether  liked  very 
sw^eet  or  not;  flavored  with  nutmeg  or  any  extract  desired.  Set  the  mould  in  a 
kettle  of  water  to  come  up  %  ir  ^  only;  up  the  sides,  and  boil  1  hour;  or  set 
in  a  steamer,  if  you  have  one  (and  they  are  very  convenient  in  every  family), 
and  steam  1  hour,  properly  covered,  to  prevent  the  condensing  steam  from 
dripping  from  the  cover  into  the  pudding. 

Sauce  for  Same. — Sugar,  1  cup;  butter,  J^  cup,  whipped  to  a  cream;  then 
pour  in  boiling  water,  1  cup,  setting  the  same  dish  on  the  stove,  to  continue  to 
scald,  but  not  to  boil,  while  2  or  3  tea-spoonfuls  of  corn  starch  Are  rubbed  uv- 
with  a  little  cold  water  and  stirred  in;  then  a  well  beaten  egg,  and  lastly  a  wine 
glass  of  wine;  or  still  better,  a  wine-glass  of  brandy.  Serve  while  both  ar* 
bot,    I  wonder  if  the  English  would  not  say,  *'  On  a  folded  napkin." 


m: 


844 


DR.  CHASE'S  RECIPEP. 


Remarks. — A  napkin  will  be  needed  to  wipe  the  Ups,  nfter  smacking  them; 
for  there  are  but  few  persons  who  will  not  smack  their  Ups  for  more  of  it. 

St.  James'  Stale  Bread  Pudding.— Grate  a  stale  louf  of  hrond  (i.  e., 
2  or  3  days  old)  into  crumbs;  pour  over  them  1  pt.  of  boiling  milk;  let  stand  1 
hour;  then  beat  to  a  pulp;  then  beat,  sugar,  IJ^  cups,  to  a  creum  with  4  eggs, 
and  butter,  2  table-spoonfuls;  grate  in  the  yellow  of  a  lemon,  and  a  bit  of  nut- 
meg, and  a  pinch  of  cinnamon,  if  liked;  beat  all  well  together,  and  pour  into 
a  pudding  dish  lined  with  nice  pufl  paste,  and  bake  about  1  hour.  The  juice 
of  the  lemon  to  be  used  in  making  whatever  sauce  you  prefer,  as  tliere  are 
many  already  given. 

Remarks. — The  author  feels  very  sure  you  will  ask  St.  James  to  call  again. 
Bread,  buttered  well  on  each  side,  may  be  substituted  for  the  puff  paste  to  lino 
the  dish. 

Baron  Biisse's  Eiee  Pudding.— Wash  1  cup  of  rice  and  boil  it  in  as 
little  milk  and  water,  lialf-and-lmlf,  in  a  rice  kettle  (whic)i  see)  as  will  swell  it 
soft.  When  thus  cooked,  add  6  well-beaten  eggs,  leaving  oat  the  whites  of  4; 
butter,  3  heaping  table-spoonfuls,  and  a  little  salt.  Butter  a  tin  baking-mould 
well  and  sprinkle  over  it  finely-powdered  bread-crumbs,  or  cracker-crumbs, 
thickly  at  bottom  and  all  that  will  adhere  on  the  sides.  Whip  the  whites  to  a 
sfiff  froth  and  stir  in  last;  then  pour  into  the  mould  and  bake  J^  an  hour. 
Turn  out  upon  a  dish  and  serve  as  if  it  was  a  loaf  of  cake. 

Remarks. — I  do  not  know  who  Baron  Brisse  is,  or  was,  but  I  do  know  this 
pudding  is  nice.  It  matters  not  what  a  pudding  is  called,  but  it  does  matter 
whether  it  is  good  or  not  when  you  are  "called  "  to  eat  it.  I  will  vouch  for 
the  Baron's;  still  I  think  he  might  have  allowed  1  cup  of  sugar  to  the  mixture, 
OS  the  author  has  a  "sweet  tooth."  Yet  it  does  very  well  without,  if  served 
with  a  sauce  of  1  butter  to  2  sugars,  whipped  nicely  together,  and  flavored  with 
grated  nutmeg  or  other  flavor,  as  preferred. 

Queen  Mab's  Pudding,  With  Gelatine.— Soak  a  sixpence  packet 
(about  1  oz.)  of  gelatine,  in  warm  water  enough  to  cover  it,  for  2  hours;  theu 
boil  a  fresh  sliced  lemon-peel  (better  a  candied  one,  nicely  chopped)  in  1  pt.  of 
milk  and  add  to  the  gelatine,  continuing  the  heat  till  the  gelatine  is  dissolved ; 
then  swefeten  to  taste,  pouring  in  gently  the  beaten  yolks  of  4  eggs;  place  the 
saucepan  again  upon  the  stove  and  simmer  as  a  custard  (which  it  is)  over  a  slow 
fire,  not  allowing  it  to  boil;  when  thick  enough,  remove  from  the  fire  and  stii 
in  preserved  cherries  (preserved  blackberries,  or  black-caps),  and  stir  occasion- 
ally till  nearly  cold,  and  pour  into  a  mould  or  cups  for  serving.  Set  on  ice, 
if  you  have  it,  till  served. 

The  Queen  of  Puddings,  With  Bread-Crumbs.— Bread-crumbs, 
1  pt. ;  sweet  milk,  1  qt. ;  the  yolks  of  4  eggs,  well  beaten;  butter,  the  size  of  an 
egg;  sugar,  1  cup;  the  grated  rind  of  1  lemon.  Mix  and  bake  till  done,  but  not 
watery;  then,  having  beaten  the  whites  with  a  cup  of  white  sugar  (powderctl 
always  for  this)  to  a  froth,  replace  for  a  few  moments  to  brown.  If  needed  for 
a  dinner-party,  it  improves  the  appearance  by  spreading  on  the  top  of  the  pud- 
ding, when  taken  from  the  oven,  a  layer  of  preserves  or  jelly  and  theu  tha 


PUDDINGS. 


845 


sugar  and  whites  of  the  eggs  over  the  jelly;  set  it  back  lu  the  ovca  and  bake 
Blightly,  to  be  served  when  cold;  cut  in  slices  it  is  very  beautiful. 

Remarks. — Butter  and  sugar  creamed,  and  the  juice  of  the  lemon  creamed 
in,  is  not  amiss  when  served,  especially  for  the  dinner-party.  But  sifted  sugar 
over  it  does  nicely, 

Cracked-Wheat  Pudding.— Unskimmed  sweet  milk,  1  qt. ;  sugar  and 
cracked-whuat,  each  1  cup;  a  bit  of  cinnamon;  stir  together  and  place  in  an 
oven  of  medium  heat.  When  about  half  done  stir  in  the  crust  already  formed, 
and  leave  it  to  form  another,  which  will  be  sufflciently  brown.  Try  when  itiis 
done  by  tasting  a  grain  of  wheat,  which  must  be  very  soft  This,  served  hot 
or  cold  with  sweetened  cream  or  ricli  milk,  is  not  only  delicious  but  a  very 
healthful  pudding.    So  is  the  following,  with  the  same  sauce: 

Poor  Man's  Pudding,  Boiled. — Molasses,  water,  chopped  suet  and 
raisins,  each  1  cup;  saleratus  or  soda,  1  tea-spoonful;  salt,  1  teaspoonful,  and 
sifted  flour  to  make  a  stiff  batter.  Tie  in  a  prepared  cloth  [see  general  direc- 
tions] and  boil  2  hours.  Of  course,  it  must  be  put  into  boiling  water  and  kept 
boiling  all  the  time.     [See  last  remarks  for  a  suuce.] 

Floating  Island  Pudding,  No.  1  —  Very  Nice.— Eggs,  8;  sweet 
milk,  1^  qts.;  sugar,  5  heaping  table-spoonsful;  vanilla  and  lemon  extracts,  or 
any  other  two  kinds  of  extracts.  Diiiections — Separate  the  whites,  and  make 
a  custard  of  the  yolks  with  4  spoonfuls  of  the  sugar  and  the  milk,  flavored 
pretty  freely  with  one  of  the  extracts;  and  when  properly  made,  put  into  a  suit- 
able glass  dish  and  set  in  a  cool  place,  to  be  ready  for  the  "  floats,"  to  be  made 
with  the  whites  of  the  eggs  and  the  otlier  spoonful  of  sugar,  and  slightly  flav- 
ored with  the  other  extract,  as  follows:  Beat  the  whites,  with  the  spoonful  of 
sugar  and  slight  flavor,  to  a  stiff  froth;  have  a  shallow  pan  of  water — or  milk  is 
best,  if  you  have  it — boiling  hot  when  the  froth  is  hot;  then,  with  a  wet  spoon, 
take  up  this  wliite  froth  and  poach  (boil  the  same  as  poaching  eggs,  which  see) 
them  in  the  water  or  milk,  turning  once  to  ensure  cooking  both  sides,  and  when 
all  is  poached,  carefully  place  these,  the  large  end  outwards  (if  properly  done, 
they  will  keep  tl:eir  oblong  shape),  on  top  of  the  yellow  custard.  Each  piece 
of  the  "floats"  may  have  a  bit  of  colored  jell  upon  them,  if  you  choose,  for 
ornamentation. 

Remarks. — You  may  say,  this  is  too  much  trouble  Of  course,  it  is  con. 
fliderable  labor;  but  you  can't  have  nice  things  without  a  certain  amount  of 
labor,  and  as  this  would  only  be  expected  upon  occasions  of  the  presence  of 
especial  friends,  it  might  be  a  pleasure  to  make  it;  otherwise,  take  the  following, 
No.  2 — the  more  common  plan.  If  not  so  large  a  supply  is  needed,  take  half 
the  quantities. 

Floating  Island  Pudding,  No.  2. — Ingredients  and  quantities  the 
same  as  No.  1,  lining  the  dish,  however,  with  strips  of  cake,  pour  in  the  yellow 
custard,  when  properly  cooked,  and  place  the  beaten  white  froth  upon  the  top 
as  a  whole,  and  put  on  a  few  bits  of  colored  jell,  if  you  like;  but  if  it  is  in  a 
dish  which  you  can  set  in  the  oven  3  or  4  minutes,  to  slightly  brown  the  frost- 
ing, do  so  before  putting  on  the  bits  of  jell. 


^m 


S46 


DB.  CHASE'S  RECIPES. 


Blanc-Mange,  or  Substitute  for  Pudding.  —  Sweet  milk,  1  qt.j 
corn-starch,  1  cup;  sugar,  %  cup;  salt,  1  tea-spoonful.  Directions — Heat  the 
milk  to  a  boil,  and  stir  in  the  salt  and  corn-starch,  and  boil  10  minutes  (in  a 
farina,  or  rice-kettle),  and  stir  it  all  the  time,  so  it  shall  not  burn.  Remove  from 
the  fire,  and  itir  in  the  sugar  and  flavoring  extract  to  taste.  Pour  into  cups, 
and  set  in  a  cool  place.  Eaten  cold,  with  sugar  and  milk,  or  powdered  sugar,, 
as  you  prefer,  or  have. 

Remarks. — If  j'ou  want  it  richer,  beat  3  eggs,  yolks  and  whites  separately,, 
and  stir  in  the  yolks  3  minutes  before  removing  from  the  fire;  and  the  whites, 
after  removing  and  stirring  in  tJie  sugar.  It  does  nicely  without  the  eggs.  I 
have  so  eaten  it  many  times,  with  a  lea-spoonful  or  two  of  sugar  dippc'  on, 
then  pouring  over  a  litt'"  milk.  Irisli  moss,  gelatine,  tapioca,  etc.,  can  be  used 
in  place  of  the  corn-starch,  to  make  blanc-mange;  but  this  is  nice,  and  the  easi- 
est made- 
Quick  Pudding,  Baked. —  Eggs,  1;  sugar,  1  cup;  melted  butter,  1 
table-spoonful;  sweet  milk,  1  cup;  soda,  )4,  tea-spoonful;  flour,  3  cups;  bake  in 
a  quick  oven,  about  }4  hour,  or  a  little  more.  Eat  with  any  sauce  preferred; 
or  the  quickest  is,  batter,  1,  ami  .suu:ar,  2  spoonfuls,  creamed  together. 

Strawberry  Float  Wo.  3— A  Substitute  for  Pudding.— Cap 

and  sugar  to  teste  1  pt.  of  nice  fully  ripe  strawberries,  and  set  aside  One  hour; 
then  mash  them  through  a  colander;  beat  the  whites  of  6  eggs  to  a  stiff  froth, 
and  stir  into  the  mashed  berries;  whip  all  till  the  spoon  will  stand  erect  in  them. 
Serve  with  rich  cream. — Good  Cheer. 

Float  No.  4,  With  Corn  Starch  or  Flour.— "M,"  of  Ma.son, 
Mich.,  in  answer  to  "  Kitties'  "  inquiry  in  the  Blade  for  afloat,  sends  the  follow- 
ing, which  she  says  is  simple  and  easy  to  make  and  good— very  desirable  points: 
"Take2pts.  sweet  milk  and  put  in  a  large  spider  or  sa- jepan  on  the  stove. 
When  it  boils  have  the  whites  of  2  eggs  beaten  to  drop  in  the  milk.  While 
they  are  scalding,  bert  up  the  2  yolks  with  J^  cupful  sugar  and  1  table-spoonful 
corn  starch  or  flour  wet  with  a  little  cold  milk.  Take  out  the  whites  with  a 
skimmer  to  drain,  and  stir  in  the  above  mixture.  Set  away  in  the  cellar  until 
tea-time. " 

Remarks. — Of  course,  when  cold  or  cool,  the  whites  of  the  eggs  are  placed 
on  top  of  the  float.  If  put  into  cups  or  glasses  to  be  ready  to  serve  when  cold, 
the  white  is  cut  up  and  a  part  placed  on  each  cup.  Or,  the  white  may  be  cut 
into  dice  and  scattered  on  top  when  partially  cool;  or  ripe  berries  of  any  kind, 
or  pieces  of  cake,  or  lady-finger  cakes  (which  see)  may  be  laid  upon  the  edge  of 
the  dish,  when  it  is  cooled  in  a  large  one,  for  variety's  sake. 

B^-tter  Pudding  No.  1 ,  Boiled  or  Steamed,  with  Sweet  Milk. 
— i^Mour,  1  cup;  sweet  milk,  1  qt. ;  eggs,  6;  salt,  1  tea-spoonful.  Diuections— 
Rub  the  flour  smootli  with  a  little  of  the  milk,  adding  the  bi^lance,  salt  and 
well-beaten  eggs.  Turn  this  into  the  pudding-cloth  and  tie  tight,  leaving  room 
for  it  to  swell  one-third  Boil  2  hours;  serve  with  liquid  sauce.  Great  care 
must  be  taken  in  boiling  puddings  to  have  the  water  boiling  when  you  put  the 
pudding  in  and  to  keep  it  boiling  all  the  time,    fc  eaming  is  the  safer  way 


m 


r 


PITDDINQS. 


U"! 


A.lways  keep  a  kettle  of  boiling  water  to  fill  up  as  it  boils  away  from  the  pud- 
!liug.  For  a  pudding-cloth  get  %  oi  &  yard  of  white  drilling.  Keep  an  old 
saucer  in  tlie  bottom  of  the  kettle  to  save  the  pudding  from  burning. — Christian 
Union. 

Remarks. — Steaming  is  not  only  the  safer  way,  but  it  is,  of  late,  much  the 
more  common  way,  and  no  doubt,  much  the  most  healthful  way.  Any  of  the 
sweet  sauces,  heretofore  given,  will  be  nice  for  this  or  any  of  the  following  bat- 
ter puddings,  unless  otherwise  directed. 

Batter  Pudding  No.  2,  with  Sour  Cream,  Baked.— Sour  cream. 
Hour,  and  sweet  milk,  each,  1  cup;  eggs, 3;  a  little  salt,  and  soda,  %  tea- 
spoonful.  Directions — First  rub  the  flour  smooth  with  the  cream,  then  add 
tlie  milk  and  the  well-beaten  eggs,  salt  and  soda,  and  bake  in  a  quick  oven. 
To  be  eaten  with  highly  sweetened  cream  or  milk  to  make  up  for  the  absence 
of  sugar  in  the  pudding.  ' 

Batter  Pudding,  No.  3,  with  Sweet  Oream,  Baked.  — Sweet 

cream,  %  cup;  sweet  milk,  1  cup;  eggs,  3;  flour,  4  table-spooufuls;  butter,  1 
table-spoonful;  sugar,  1  cup;  1  lemon.  Directiots — Work  the  same  as  the 
last  above,  grating  in  the  yellow  rind  of  half  the  lemon,  and  putting  in  half 
the  juice,  saving  the  other  half  for  flavoring  the  butter  and  sugar,  to  be  creamed 
to  serve  it  with ;  bake  in  a  moderate  oven. 

Fruit  Batter  Pudding,  No.  4,  with  Sour  Milk,  Baked  or 
Boiled. — Sour  milk  and  sugar,  each  1  cup;  flour,  1  pt.  {\%  cups);  cream  tar- 
tai',  1  tea-spoonful;  soda,  %  tea-spoonful;  home-made  dried  fruit,  English  cur- 
rants or  raisins,  as  most  convenient,  or  preferred,  IJ^  cups;  eggs,  2,  well  beaten; 
a  little  salt  and  the  flavoring  extract  preferred,  1  table-spoonful.  Bake  in  a 
moderate  oven  %to  \  hour,  or  boil  in  a  mould,  cloth,  or  tin  pail,  covered,  3 
hours.  To  be  eaten  with  cream  and  sugar,  maple  syrup,  or  any  other  sauce 
preferred. 

Batter  Pudding,  No.  5,  Without  Milk  or  Sugar,  Except  in 
the  Sauce,  Baked. — Flouv,  1  cnp;  eggs,  3;  a  little  salt,  and  soda,  1  tea- 
spoonful;  mix  or  general  principles.  Bake  in  a  reasonably  hot  oven,  and  serva 
with  the  following: 

Sauce  for  Same,  or  Any  Other  Pudding. — A  table-spoonful  of  flour  rubbed 
smooth  in  a  little  cold  milk;  pour  it  into  1  cup  of  boiling  milk,  having  sugar,  1 
cup,  rubbed  well  with  butter,  '  ^up,  and  as  soon  as  the  milk  comes  to  a  boil 
again  put  in  the  creamed  sugar  and  butter,  and  contir  "^  boil  2  or  3  minutes 
only,  and  serve,  both  pudding  and  sauce,  hot. 

Batter  Pudding,  No.  6,  Rich  with  Sweet  iililk  and  Eggs.- 

Sweet  rich  milk,  1  qt. ;  eggs,  8,  beaten  separately,  very  light;  flour,  sifted,  12 
table  spoonfuls;  a  little  salt.  Beat  the  batter  perfectly  smooth,  and  bake  in  a 
quick  oven,  and  serve  ir  mediately,  vvi^h  butter  and  sugar  creamed,  and  flavored 
to  suit  each  maker's  taste,  or  preference. 

Batter  Pudding,  Extra,  No.  7,  mth  Pork  and  Raisins, 
Steamed.— Sifted  flour,  3  cups;  sweet  milk,  2  cups;  chopped  raisins,  1  cup; 


:•  r 


■348 


DR.  CHASE'S  RECIPES. 


•1 ) 


molasses,  }4.  cup;  chopped,  fat,  salt  pork,  %  ot  a  cup;  soda,  2  tea-spoonfuls. 
Steam  3  houre.  Serve  with  any  sweet  sauce,  dipped  on  freely. — Fostoria  Review. 
Retnarka. — I  have  found  their  "domestic  recipes"  reliable  every  time,  which 
Is  more  than  can  be  said  for  man^  newspapers;  but  I  know  the  value,  or  worth- 
lessness  of  a  recipe,  for  the  last  15  years,  as  quickly  as  I  read  it;  hence  blame 
the  author  if  the  recipes  he  gi"es  fail  in  any  case. 

Suet  Pudding,  No.  1,  with  Sour  Milk,  Splendid,  Steamed. 

— Julia  M.  M.  writes  to  the  Western  Rural,  as  follows,  upon  the  suet  pudding 
question;  and  as  ladies  make  all  their  explanations  before  they  give  the  recipe, 
I  will  let  her  speak  for  herself,  simply  saying  she  headed  it,  "  Splehdid  Suet 
Pudding,"  and  then  proceeded  by  saying:  "  Our  suet  pudding  for  dinner  was 
so  very  nice,  and  gave  such  general  satisfaction,  that  I  send  the  recipe  for  the 
benefit  of  my  Rural  sisters,  as  it  may  be  new  to  some  of  them.  It  is  particu- 
larly nice  and  convenient  for  house-keepers,  as  it  will  keep  nicely  a  month  or 
two  in  a  cool,  dry  cellar  in  earthen  jars  or  a  tin  box,  and  a  part  of  it  may  be 
sliced  ofif  and  steamed  from  time  to  time,  as  needed — when,  with  suitable  sauce, 
it  will  be  found  as  good  as  when  newly  made.  Take  suet,  chopped  fine;  rais- 
ins, chopped;  syrup  and  sour  milk,  each  1  cup;  English  currants  (of  course 
■washed  and  picked  over,  to  free  them  from  dirt  and  little  gravel  stones),  y^ 
cup;  soda,  2  even  tea-spoonfuk.  Mix  the  suet,  raislus  and  currants  well  into 
the  syrup;  then  add  the  sour  milk,  next  the  soda,  pulverized  and  well  mixed  in 
a  handful  of  dry  flour.  Stir  until  it  begins  to  foam;  then  add  flour  enough  to 
form  a  stiff  batter.  Steam  \y^  hours.  For  a  large  family  double  the  quan- 
tity, and  steam  2  hours.     Serve  hot,  with  tlie  following: 

Sauce,  Lemon,  for  Same. — Butter  ani  sugar,  }y^  cup,  each;  beat  these 
together  with  flour,  1  heaping  table-spoonfu).  Pour  into  it,  a  little  at  a  time, 
stirring  all  the  while,  boiling  water,  1  pt.,  and  let  it  simmer  on  the  stove  a  few 
minutes.  Add  lemon  extract,  1  tea-spoonful,  and  the  juice  of  1  lemon.  Or 
the  following: 

Lemon  Sauce  for  Any  Pudding. — One  large  cup  of  sugar;  nearly  ^  cup 
of  butter;  1  egg;  1  lemon,  all  the  juice  and  half  t'^"  grated  peel;  1  tea-spoouful 
nutUxbg;  3  table-spoonfuls  boiling  water.  Directions— Cream  the  butter  and 
sugar,  and  beat  in  the  egg  whipped  light;  the  lemon  and  nutmeg.  Beat  hard 
10  minutes,  and  add  a  spoonful  at  a  time  the  boiling  water.  Put  in  a  tin  pail, 
and  set  within,  or  upon,  the  uncovered  top  of  the  kettle,  which  vou  nuxst  keep 
boiling,  until  the  steam  lieats  the  sauce  very  hot,  but  not  to  boiling.  Stir  con- 
stantly. 

Remarks. — I  see  thw  is  modified,  slightl}',  from  one  of  Mrs.  Harland's,  in 
"  Common  Sense  in  the  Household,"  still  it  will  be  found  a  very  nice  sauce,  for 
any  pudding. 

The  winciples  given  by  "Julia"  are  all  correct,  but  most  people  use 
twice  as  much  sugar  as  butter  in  making  sauces.  Cooks  can  suit  themselves. 
See  "Hunter's  Pudding"  for  corroboration  as  to  the  keeping  properties  of  this 
or  any  puiding  which  has  plenty  of  these  dry  fruits  in  them  and  are  made  with 
a  "  stifi "  batter,  when  well  covered  and  kept  in  a  dry,  cool  cellar,  or  other  cool 
place, 


PUDDINGS. 


34» 


Suet  Pudding,  No.  2,  "With  Sweet  Milk  and  Crackers,  Baked. 
^Suet,  chopped  fine  and  freed  from  strings  (to  skin  the  membrane  of  the  suet 
is  to  "free  it  from  strings;"  see  the  firat,  or  "  Englisli  Plum  Pudding,"  and  the 
remarks  following  it,  as  to  "  skinning"  suet  to  save  time),  }^  cup;  fine  cracker- 
crumbs,  1  cup;  sugar,  3  table-spoonfuls;  eggs,  3;  sweet  milk,  3  cups;  salt,  1 
tea-spoonful.  Directions — Beat  the  yolks  with  the  sugar:  add  to  them  the 
cracker  and  milk;  then  the  suet;  whip  the  w^hites  and  add  lastly,  leaving  out 
the  white  of  one  to  whip  for  the  frosting;  bake  about  1  hour;  make  the  frosting 
by  beating,  and  adding  1  table-spoonful  of  powdered  sugar;  spread  your  frost- 
ing on  when  the  pudding  is  baked;  set  it  back  in  the  oven  to  give  it  a  brown, 
watching  closely;  and,  before  sending  it  to  the  table,  ornament  with  dots  of  cur- 
rant jelly. — Letters  of  Experience. 

Bemarkf. — "Experience"  is  necessary  to  do  things  well.  The  author,  ' 
when  he  began  his  work  of  making  "  receipt  books,"  had  great  difficulties  to 
overcome;  but  twenty  years  of  experience  enables  him  to  tell  at  a  glance  now 
what  formerly  would  take  a  long  time,  and  often  several  tests  to  accomplish. 
Stick  to  your  life-work  as  I  have  to  mine,  and  99  in  every  100  will  succeed  as  I 
have  done.  See,  also,  "  Plum  Puddings,"  which  are  generally  made  with  suet, 
in  place  of  other  shortenings. 

Stale  Bread  Pudding,  With  or  Without  Fruit.— Stale  bread  (dry 
bread  or  hard  crusts),  grated,  2  qts. ;  eggs,  5;  sugar,  raisins  and  English  cur- 
rants, each  1  cup;  butter,  ^  cup;  spices  to  suit.  Directions — Soak  the  bread 
m  water  sufficient  to  cover  it  (milk  is  much  better);  whip  the  eggs,  theji  the 
sugai  into  them;  pick  over  the  raisins,  mash  and  look  over  the  currants,  melt 
the  butter,  and  mix  all  nicely  together,  having  mashed  the  bread-crumbs  into  a 
pulp;  and  if  not  sufficiently  moist,  add  a  little  more  water  or  milk,  whichever 
you  are  using,  to  make  a  suitable  batter.  Having  lined  the  pudding-dish  with 
a  nice  crust,  pour  in  the  mixture  and  put  a  thin  crust  over  of  the  same;  bake  in 
a  moderate  oven  about  1  hour;  serve  with  any  of  the  "  sweet  sauces  "  preferred. 

Remarks. — Home-made  dried  fruit  may  take  the  place  of  the  foreign  kinds, 
remembering  that  home-dried  currants  require  double  the  amount  of  sugar.  If 
no  fruit  is  used,  you  will  still  have  a  nice  pudding.  And  if  you  cut  prunes  in 
bits  from  the  "  pit,"  you  also  have  a  nice  pudding. 

Bread  Pudding,  Aunt  Rachel's.— "Aunt  Rachel,"  in  the  Pjural  New 
Yorker,  says:  "A  pudding  may  be  made  of  small  pieces  of  bread,  if  the  fam- 
ily taste  does  not  rebel.  [I  never  see  the  family  taste  rebel  against  so  good  a 
pudding.]  The  bread  should  be  broken  fine,  covered  with  milk,  and  set  on  the 
stove  where  it  is  not  too  hot,  until  it  becomes  soft.  Remove  and  stir  in  a  table- 
spoonful  of  sugar,  1  of  butter,  a  small  tea-spoonful  of  salt,  also  a  '  'nch  of  cin- 
namon,  or  allspice,  and,  if  likod,  J^  cup  of  chopped  or  cut  rais'  ,  or  driea 
raspberries.  When  cool  enough,  stir  in  an  egg,  well  beaten,  and  bake  1  hour  in 
a  moderate  oven.  To  be  eaten  with  cream  and  sugar,  or  pudding-sauce,  as  pre- 
ferred " 

Remarks. — This  is  like  what  my  wife  used  to  make,  except  she  used  tr  put 
the  raisins  in  whole,  to  which  I  should  never  object;  nor  did  I,  as  above 
remarked,  "  ever  see  the  family  taste  rebel  against  it." 


850 


J)R.  CHASE'S  RECIPES. 


"Aunt  Rachel"  adds:  "  I  knew  a  lady  who  kept  all  the  broken  pieces  of 
bread  in  a  bag,  that  was  hung  where  they  would  dry  and  not  mold,  and  she  had 
the  material  for  a  pudding  always  at  hand.  The  price  of  flour  and  cost  of  liv- 
ing would  determine  whether  such  economies  would  pay."  It  would  pay, 
unless  it  may  be  for  fanners,  who  raise  their  own  wheat  and  have  fowls  to  feed 
the  broken  pieces  of  bread  to. 

Quick  Pudding. — When  hurried,  butter  a  pudding-dish  well,  and  put 
in  a  layer  of  stoned  raisins,  cut  into  halve.-;  then  fill  up  with  small  bread- 
crumbs, or  rolled  crackers;  beat  an  egg,  and  mid  a  little  milk,  a  pinch  of  salt 
and  a  spoonful  of  sugar;  stir  well  and  poiu-  over  the  crumbs  and  bake  iu  a 
moderate  oven.     Turn  out  upon  a  plate  just  at  time  of  serving. 

Honey  Pudding.— Best  honey,  %  lb.,  with  6  ozs.  butter,  to  a  cream, 
and  stir  in  a  cup  of  bread-crumbs;  beat  the  yolks  of  8  eggs,  then  beat  all 
together  for  10  minutes;  pour  in  suitable  dish  to  set  in  water  aud  boil,  or  steam, 
1%  hours.  Make  a  sauce  with  arrowroot  or  corn  starch,  and  flavor  with  extract 
of  orange. 

Blackberry  Pudding,  Baked  or  Boiled,  and  a  Jelly,  or  Jam, 
as  Sauce  for  Same,  and  a  Cordial  for  the  Children.— A  writer  in  the 
Western  Rural  gives  the  following  very  nice  ways  of  using  this  delicious  finit 
in  its  season-  For  the  pudding:  Take  nicely  ripe  blackberries  and  sweet  milk, 
each  8  pts. ;  eggs,  well  beaten,  5;  sugar,  1  cup;  a  little  salt:  yeast  powder  (the 
author  would  say  baking  powder,  as  it  acts  quicker),  2  tea-spoonfuls,  and  flour 
to  make  a  suitable  batter  to  handle  with  a  spoon,  if  to  be  baked;  and  as  stiff  as 
can  be  worked  if  to  be  boiled.  To  be  eaten  with  any  sauce,  or  the  following  jelly 
or  jam: 

For  the  Jelly. — Place  perfectly  ripe  blackberries  in  a  porcelain  kettle  witli 
just  water  enough  to  keep  from  burning,  stirring  often,  over  a  slow  tire,  until 
thoroughly  scalded;  then  strain  or  drain  through  a  jelly -bag,  the  berries  having 
been  well  mashed  by  the  stirring  in  scalding— twice  through,  if  necessary  to 
make  it  clear; — measure,  and  put  the  juice  on  the  stove  and  boil  briskly  10 
minutes ;  then  add  equal  measures  of  nice  white  sugar,  and  continue  to  boil 
until  a  bit  of  it  dropped  into  a  glass  of  very  cold  water  sinks  at  once  to  the  bot- 
tom, instead  of  dissolving  much  in  the  water,  when  it  is  done,  and  makes  a 
splendid  sauce  for  the  pudding. 

For  tJie  Jam. — To  each  pound  of  the  berries  put,  for  present  use,  half  as 
much  light  brown  sugar,  and  boil  to  thoroughly  cook  the  fruit,  and  tise  as  sauce 
for  the  pudding;  but  for  longer  keeping,  for  winter  use,  use  berries  j.id  sugar 
equal  weights,  and  cook  carefully  1  hour,  stirring-  constantly  to  avoid  burning. 
It  is  a  cheap  and  excellent  preserve,  of  wliiolx  the  ehildnn  are  very  fond;  and 
it  is  valuable  for  the  younger  ones  having  the  least  tendency  to  bowel  complaints, 
and  may  be  given  half-and-half  with  the  cordial,  flavored  highly  with  cinnamon, 
of  which  most  children  are  very  fond. 

For  tJui  Cordial. — Take  the  very  ripest  blackberries,  mash  them  in  a  suitable 
tub  or  pail,  pressing  out  the  juice  through  a  stout  piece  of  muslin;  and  to  each 
quart  put  1  lb.  of  best  loaf  or  luiiip  sugar,  also  iu  a  porcelain  kettle,  pouring  ou 


PUDDINGS. 


851 


the  juice,  and  as  soon  as  softened  place  on  the  stove  and  boil  to  a  thin  jelly 
only;  and  when  cold  add  brandy,  %  pt.  to  each  pound  of  sugar  used.  If  this 
is  to  be  given  to  very  young  children,  the  jelly  may  be  used  in  place  of  the  jam, 
in  equal  pp.rts,  thus  avoiding  the  seeds.  For  a  child  of  2  to  5  years,  put  2  or  3 
table-spoonfuls  of  each  into  a  glass  with  a  tea-spoonful  of  essence  or  extract  of 
•cinnamon,  mixing  thoroughly,  and  giving  a  tea.to  a  table-spoonful  of  it  as  often 
as  they  like,  or  every  half  hour  until  relieved. 

Remarks.. — This  shows  the  great  value  and  variety  of  ways  in  which  tliQ 
blackberry  may  be  used.  (See  also  the  Blackberry  Cordial  in  the  Medical 
Department.) 

Whortle  (Huekle)IBerry  Pudding,  Boiled.— Eggs,  4,  well  beaten; 
«weet  milk,  1  pt. ;  salt,  1  tea-spoonful ;  nicely  assorted  and  fully  ripe  whortle- 
berries, 8  pts;  stir  all  well  together,  then  stir  in  sifted  flour  to  make  a  stiff  bat- 
ter, tie  tightly  in  a  properly  prepared  pudding-cloth,  mold  or  dish,  and  boil  or 
steam  2  hours.     To  be  served  with  any  sweet  sauce,  or  sugar  and  butter  creamed. 

Beefsteak  Pudding,  Boiled.  —  Cut  into  small  pieces  tender,  round 
iDeef steak,  2  lbs. ;  season  with  a  little  salt  and  pepjicr;  celery,  or  celery  salt  (an 
urtii-e  now  in  the  market),  and  summer  savory,  euch,  1  tea-spoonful;  a  few 
sprigs  of  parsley,  if  you  have  it,  chopped,  and  if  you  use  fresh  celery,  chop  it, 
too;  and  1  small  onion,  chopped  very  fine  (if  you  tolerate  them  at  all);  mix  the 
seasoning  well  together;  having  lined  the  pudding  dish  with  a  crust  or  paste,  as 
•directed  below,  put  on  a  layer  of  the  steak,  and  sprinkle  on  some  of  the  season- 
ing, and  so  fill  in  all  with  alternate  layers  of  steak  and  seasoning;  then  dip  over 
with  a  spoon  sufllcient  hot  water,  and  cover  in  with  a  top  crust,  and  lay  upon 
this  a  buttered  paper,  covered  with  a  suitable  plate;  stand  it  in  a  basin  of  boiling 
water  and  let  it  continue  to  boil  2  hours;  then  remove  the  plate  and  paper,  and 
set  in  a  hot  oven  a  few  minutes  to  brown.     Sufficient  for  5  or  6  persons. 

For  the  Paste. — Flour,  1%  cups;  salt,  \^  tea-spoonful;  eggs,  1;  butter,  oi 
what  is  better  for  this  paste  for  meat,  beef,  or  other  drippings,  2  table-spoon- 
iuls;  water,  about  %  cup,  to  properly  wet  up  the  flour. 

Meat  and  Rusk,  or  Bread  Crumb  Pudding,  Baked.— Chop  any 
kind  of  cold  meat,  with  an  equal  amount  of  cold  salt  pork,  or  better  still,  sea- 
son  it  well  with  butter,  pepper  and  salt,  and  add  2  or  3  beaten  eggs.  Then  put 
into  the  buttered  dish  a  layer  of  rusk,  or  bread  crumbs;  wet  with  milk;  or  in 
place  of  these,  cold  boiled  rice,  or  hominy,  and  so  fill  in,  in  alternate  layers; 
crumbs,  or  rice,  or  hominy  being  first  and  last;  cover  with  a  plate,  and  bake  5^ 
of  an  hour;  remove  the  plate  to  brown  the  top,  and  serve  hot,  in  place  of  other 
meat.    (See  also  Potato  Pudding,  No.  2,  below.) 

Potato  Pudding,  Wo.  1,  Baked. — Large  mealy  potatoes,  6;  eggs,  6; 
sugar,  2  cups:  butter,  1  cup;  flour,  %  cup;  milk,  or  if  you  have  it,  cream,  1 
pt.;  1  lemon,  and  a  little  salt.  Diuections— Boil,  or  steam,  the  potatoes  and 
mash  nicely,  stirring  in  the  yolks  of  the  eggs;  beat  the  whites  to  a  froth  and 
stir  in  the  sugar,  flour,  milk,  or  cream,  the  grated  rind  of  the  lemon,  and  salt; 
squeeze  out  the  juici .  and  stir  all  together,  and  bake  about  1J>^  hours.  Sugar 
and  cream,  or  sugar  and  butter  savice.    Very  nice. 


35i; 


DR.  CHASE'S  RECIPES. 


Potato  Pudding,  No.  2,  with  Meat  or  Fish,  Baked. —  Steam 
and  niiish  mealy  potatoes,  juitl  season  with  butter,  cream,  salt  and  pepper,  or 
for  eating,  butter;  butter  tlie  dish  and  place  a  layer  of  the  potatoes  on  the  bot- 
tom; then,  having  finely  chopped  meat,  or  finely  picked  fish,  put  a  layer  of  the 
one  used,  and  so  on  alternating,  finishing  -with  a  layer  of  bread  or  cracker 
crumbs,  Avith  a  few  bits  of  butter  and  a  little  water,  or  milk  to  moisten,  at  last; 
cover,  till  nearly  done,  with  a  paper,  and  bake  about  1  hour.  If  fish  is  used 
stir  into  it  a  beaten  egg.     "  Very  nice  "  does  not  express  the  full  parts. 

Sweet  Potato  Pudding. — A  writer  in  the  Blade  Household  gives  ua 
the  following  ingredients:  Buy  sweet  potatoes,  3  lbs.  (they  are  sold  by  tho 
pound  now  almost  wholly);  brown  sugar,  J^  lb.;  butter,  ^  lb.;  cream,  1  gil'i 
(H  Pt-);  1  grated  nutmeg;  a  small  piece  of  lemon  peel;  eggs,  4;  fiour,  1  table- 
spoonful.  DiKECTiONS — Boil  the  potatoes  well  and  mash  thoroughly,  passing 
it  through  a  colander;  and  while  it  is  yet  warm  mix  in  sugar  and  butter;  beat 
the  eggs  and  mix  in  when  cool,  with  the  flour,  grated  lemon  peel,  nutmeg,  etc., 
very  thoroughly;  butter  the  pan  and  bake  25  minutes  in  a  moderately  hot  oven. 
May  be  eaten  with  wine  sauce.  I  would  say  yes,  or  any  other  sauce,  and  still 
be  good,  very  good. 

Indian  Pudding,  Wo.  1,  Baked.— This  pudding  was  made  at  the 
Cataract  House,  Niagara  Falls,  by  Mrs.  Polk,  for  thirty-six  successive  seasons: 
One  quart  of  milk  put  on  to  boil;  1  cup  of  meal,  stirred  up  with  about  a  cup 
of  cold  milk;  a  piece  of  butter,  about  the  size  of  an  egg,  stirred  into  the  hot 
milk,  and  let  boil;  beat  6  eggs,  or  less,  with  1  cup  of  powdered  sugar,  and  add 
a  tea-spoonful  of  ginger  and  nutmeg;  then  stir  the  whole  together,  and  have  it 
thick  enough  to  pour  into  the  dish,  buttered.     Bake  in  a  quick  oven. 

Sauce  for  Same. — One  cup  powdered  sugar;  J^  cup  butter,  beaten  to  a 
cream.     Flavor  with  nutm(!g  and  a  little  wine  or  brandy,  to  taste. 

Remarks. — Myself  and  family  spent  several  days  at  the  above  hotel,  in 
1874,  where  we  were  so  well  pleased  with  this  pudding — as  has  always  been  my 
custom,  in  my  travels,  if  I  found  some  particularly  nice  dish  upon  the  table — I 
made  an  effort  (through  the  waiter)  to  obtain  the  recipe,  and,  by  "oiling  the 
machinery,"  at  both  ends  of  the  route— paying  waiter  and  cook — I  succeeded. 
I  have  given  it  wonl  for  word  as  dictated  by  Mrs.  Polk  (colored),  who  was 
highly  gratified  because  we  were  so  much  pleased  with  her  pudding,  assuring 
us  she  "had  made  it  in  the  same  house  for  thirty-six  seasons,  without  missing 
one."  The  family  having  made  it  many  times  since,  I  can,  therefore,  assure 
everyone  "  it  is  genuine,"  and  very  nice  indeed.  Coarse  meal  is  considered 
better  than  fine  for  baked  i)uddings;  and  if  the  milk  is  i"ich  by  stirring  in  the 
cream  so  much  the  better.  They  are  made  without  eggs,  molasses  taking  the 
place  of  sugar,  as  No.  2. 

Indian  Pudding,  TiTo.  2,  Without  Eggs,  Baked.— Indian  meal,  1 
cup;  butter,  or  lard,  2  table-spoonfiils;  molasses,  1  cup;  salt,  }{  tea-spoonful; 
cinnamon,  or  ginger,  as  preferred,  1  tea-spoonful;  mix  all  these  nicely,  and 
pour  in  boiling  milk,  1  qt.,  mixing  thoroughly,  and  put  into  a  buttered 
dish;  and  when  ready  to  set  in  the  oven  stir  in  cold  water,  1  cup;  bake  %\xi  1 
hour. 


PUDDINGS. 


86^ 


Remarks. — The  water,  it  is  claimed,  gives  the  same  lightness  as  the  eggs— 
certainly  it  can  not  give  the  same  richness. 

Indian  Pudding  No.  3,  Old-Fashioned,  Baked.  — Scald  milk, 
1  pt.,  and  pour  it  upon  Indian  meal,  1  cup;  add  a  beaten  egg;  molasses,  % 
cup;  salt  and  cinnamon,  to  taste;  add  cold  milk,  1  pt.,  and  bake  about  2  hours, 
stirring  3  or  3  times  while  baking  to  make  it  wheyey. 

Rtmarka. — This,  it  wiU  be  seen,  has  more  meal  in  proportion  to  the  milk, 
and  consequently  is  not  quite  so  much  of  a  custard,  but  more  of  a  pudding— 
the  more  eggs  and  milk,  the  more  they  are  like  custards. 

Indian  Pudding  No.  4,  Steamed.— Sour  milk,  2  cups;  Indian  meal, 
1*^  cups;  wheat  flour,  2  cups;  soda,  1  tea-spoonful,  dissolved  in  a  little  of  the 
milk;  a  little  salt,  and  chopped  raisins,  ^  cup.  Mix  all,  and  steam  2  hours. 
To  be  eaten  with  any  sauce  preferred. 

Indian  Pudding  No.  5,  With  Sweet  Apples,  Baked.— Sweet 
milk,  2  qts. ;  scald  1  qt.,  and  stir  in  Indian  meal,  10  rounding  table-spoonfuls; 
molasses,  }4  cup;  salt,  1  tea-spoonful;  then  stir  in  chopped  sweet  apples,  1  cup, 
8ud  bake  3  hours  in  a  moderate  oven. 

Com  Starch  Pudding.— Sweet  milk,  1  qt.;  com  starch  4  table-spoon- 
fuls,  nicely  rounding;  eggs,  5;  sugar,'  1}^  cups;  ^  grated  nutmeg,  or  other 
flavor  to  suit.  DrBECTioNS — Put  the  milk  in  a  suitable  dish  to  set  in  water  to 
boil  (it  is  always  safer  to  boil  milk  in  this  way);  when  it  boils  stir  in  the  beaten 
yolks,  corn  starch,  1  cup  of  the  sugar,  and  flavor,  and  continue  the  heat  to 
cook  the  starcli;  then  put  into  the  baking  dish  and  set  in  the  oven  15  or  20  min- 
utes, having  the  whites  beaten  with  the  ^  cup  of  sugar,  and  a  little  flavor  if 
desired;  put  ou  top  and  brown  nicely. 

Cream  Pudding.— Stir  together  1  pt.  of  cream,  8  ozs.  of  sugar,  the'yolks 
of  8  eggs,  a  little  grated  nutmeg,  add  the  well-beaten  whites,  stir  lightly,  and 
pour  into  a  buttered  pie-plate,  on  which  has  been  sprinkled  the  crumbs  of  stale 
bread  to  the  thickness  of  an  ordinary  crust;  and  over  the  top  also  sprinkle  a 
layer  of  tlie  grated  crumbs,  and  bake.     Very  nice.    (See  also  cream  pies.) 

Bemarka.— And  now,  it  appears  to  the  author,  that  with  about  sixty  recipes 
for  puddings — a  different  one  for  each  Sunday  in  the  year,  Fourth  of  July,  ana 
Christmas,  too, — some  very  rich,  and  others  plain,  there  need  be  no  family 
which  can  not  select  one  to  suit  special  occasions,  as  the  visits  of  friends,  holi- 
days, etc.,  and  also  such  as  shall  meet  the  demands,  with  plain  puddings  in 
places  where  the  richer  materials  are  not  to  be  had,  or  when,  although  every- 
thing might  be  obtp.ined,  yet,  the  pocket-book  does  not  allow  it,  or  the  health, 
or  rather,  the  want  of  health,  will  not  allow  rich  food.  Every  condition  as  well 
as  desire  can  be  met  satisfactorily.  So  we  will  next  see  what  we  can  do  in 
the  line  of  pies. 


I 


ii 


m 


■^■A     ' 


I>IES- 


i^XES.— The  Pie  of  Our  Fathers— Mlnoed  "Pie.— General  Remarka. 
—Any  pie,  to  be  good,  ought  to  have  a  light  and  flaky  crust,  or  "pastry,"  as 
more  recently  called,  and  the  filling  should  be  put  in  sufficiently  thick  to  remove 
all  suspicion  of  stinginess  on  the  part  of  the  maker,  both  of  which  points  are 
most  eloquently  brought  out  in  the  following  communication  of  Jennie  June's, 
to  the  Baltimoi'e  American,  written  more  particularly  as  a  defence  of  the  minced 
pie,  or  "the  pie  of  our  fathers,"  as  she  calls  it,  against  which  so  much  has  not 
only  been  said,  but  written.  It  is  so  rich  in  thought,  eloquent  in  argument,  and 
correct  in  its  principles  of  instruction,  it  is  worthy  of  a  perusal,  at  least  on 
Christmas  occasions,  by  all  lovers  of  minced  pie,  who  have  not  "abused  their 
stomachs,"  as  she  puts  it,  "until  they  have  become  dyspeptics."  Such  persoon 
may  feel  grieved  that  they  cannot  allow  themselves  to  indulge  in  this  luxury 
any  more,  but  they  should  have  been  reasonable  in  an  earlier  day,  then  they 
would  liot  feel  a  necessity  for  complaint.  Some  writers  claim  that  minced  pica 
are  bad,  only,  when  eaten  just  before  retiring.  Such  a  plan  witli  any  food,  to 
be  made  a  habit  of,  is  bad.  The  stomach  needs,  and  mtist  have  rest,  as  well  as 
the  body,  or  it  will  sooner  or  later  make  a  complaint,  never  to  be  forgotte»^. 
She  says; 

"  I  feel  moved  to  say  a  word  in  defense  of  not  only  the  pie  in  general,  bm 
the  pie  in  particular — the  symbolic  mince  pie,  which  the  people  who  have 
iibused  their  stomaclis  until  they  have  become  dyspeptics  unite  in  abusing.  The 
mince  pie  is  a  very  ancient  institution,  and  the  only  pie  that  has  religious  sig- 
nificance. The  hollow  crust  represents  the  manger  in  which  the  Savior  was 
laid;  its  rich  interior,  the  good  things  brought  by  the  wise  men  as  offerings  and 
laid  at  His  feet.  A  good  mince  pie  is  not  only  better  for  digestion  than  a  poor 
one  but  it  has  a  representative  character  of  its  own — it  symbolizes  our  love  and 
devotion  to  the  divine  principle  to  whicli  the  Christmas  festival  is  consecrated. 
Mince  pies  should  be  prepared  with  a  due  sense  of  their  character  and  import- 
ance. They  should  not  be  eaten  often ;  but  they  should  be  well-made  of  fine 
and  abundant  material.",  and,  when  served,  received  with  due  regard  and  given 
the  place  of  honor.  Thin  layers  of  impoverished  mince,  inclosed  in  flat, 
ooramic  (hard,  like  earthenware)  crust,  are  not  mince  pies;  they  are  the  small- 
souled  housekeepers  substitute  for  the  genuine  article.  The  true  mince  pie  Is 
made  in  a  brown  or  yellow  earthen  platter,  is  filled  an  inch  thick  with  a  juicy, 
aromatic  compound,  whose  fragrance  rises  like  incense  the  moment  heat  is 
applied  to  it,  and  it  comes  out  the  golden  brown  of  a  russet  which  has  been 
kissod  by  the  sun.  No  common  or  nerveless  hand  should  be  allowed  to  prepare 
or  mix  tlie  ingredients  for  this  sum  of  all  pastry.  Every  separate  article  should 
he  cut,  cleansed,  chopped,  sifted,  witli  strong  but  reverent  touch,  and  the 
blending  should  be  effected  with  the  sweetc  t  piece  of  the  apples,  reduced  by 
boiling  with  the  sirup  of  the  maple  and  sacramental  wine.  Thus  ihe  spices  of 
tile  East,  the  woods  of  the  North,  the  sweetness  of  the  South,  and  the  fruit  of 
iliO  West  is  laid  under  tribute,  and  the  result,  if  properly  compounded,  is  a  pie 

854 


PIBS. 


r55 


that  deserves  the  esteem  In  which  It  was  held  In  ancient  times,  and  does  credit 
to  the  skill  of  our  foremothers,  who  brought  it  to  its  present  state  of  perfection 
and  to  the  good  judgment  of  our  forefathers,  who  appreciated  and  ate  it.  Let 
us  defend  and  sustain  one  of  our  time-honored  institutions  against  the  attack  of 
a  weak  and  effete  generation,  which,  having  demoralized  itself  bv  indulgence  in 
many  more  obnoxious  pleasures  of  the  table,  makes  the  "pie  the  scapegoat, 
and  especially  the  "mince  pie,"  which,  when  deserving  of  its  name,  is  a  revela- 
tion of  culinary  art — a  kitchen  symphony — deserving  the  respect  and  consider- 
ation of  all  who  understand  and  appreciate  a  combination  and  growth  which 
has  achieved  the  highest  possible  result." 

Pastry,  or  Crust,  No.  1,  for  Minced  and  all  other  Pies.— As 

It  is  of  the  utmost  importance  to  have  a  light  and  flaky  crust  for  minced  pies,  as 
well  as  all  others,  I  will  give  two  or  three  plans  of  making.  The  first  is  the 
celebrated  Soyer's  Receipt  given  by  "Shirly  Dare,"  in  the  Blade  Ilouseliold; 
and,  although  it  is  some  labor  to  make  it,  it  will  pay  to  follow  it  whenever  a 
very  nice,  flaky  crust  is  desirable.    It  is  as  follows: 

"  To  every  quart  of  sifted  flour  allow  the  yolk  of  1  egg,  the  juice  of  1 
lemon,  1  saltspoonful  of  salt,  and  1  lb.  of  fresh  butter.  Make  a  hole  in  the 
flour,  in  which  put  the  beaten  egg,  the  lemon  and  salt,  and  mix  the  whole  with 
ice  water  {vei-y  cold  water  will  do)  into  a  soft  paste.  Roll  it  out,  put  the  butter, 
which  should  have  all  the  buttermilk  thoroug;hly  worked  out  of  it,  on  the  paste, 
and  fold  the  edges  over  so  as  to  cover  it.  Roll  it  out  to  the  thickness  of  a 
quarter  of  an  inch;  fold  over  one-third  and  roll,  fold  over  the  other  third  and 
roll,  always  rolling  one  way.  Place  it  with  the  ends  toward  you,  repeat  the 
turns  and  rolls  as  before  twice.  Flour  a  baking  sheet,  put  the  paste  in  it  on  ice 
or  in  some  veiy  cool  place  half  an  hour,  roll  twice  more  as  before;  chill  again 
for  a  (juarter  of  an  hour;  give  it  twc  -nore  rolls  and  it  is  ready  for  use. 

"  Tliis  is  very  rich  paste,  and  may  be  made  with  Jinlf  the  quantity  of  butter 
only,  cliopped  tine  in  the  flour,  rolled  and  chilled,  forming  a  very  light  puff 
paste  that  will  rise  an  inch,  and  be  flaky  throughout." 

Remarks. — The  object  of  chilling  the  pastry,  by  putting  it  upon  ice  or  into 
a  cold  place,  is  to  keep  the  butter  cold,  so  it  shall  not  be  absorbed  into  the  crust, 
but  keep  its  buttery  form,  which  makes  it  flaky,  by  keeping  the  dough  in  layers, 
while  the  many  foldings  and  rolling  out  makes  them  thin,  like  flakes  of  snow. 
But  it  is  only  in  hot  weather  that  this  chilling  becomes  necessary,  and  not  then, 
unless  you  desire  it  to  be  flaky.  In  making  pie  by  the  last  paragraph  above, 
using  only  yi,  Ih.  of  butter  to  1  qt.  of  flour,  for  common  use,  the  lemon  juice, 
and  Qgg  too,  maj'^  be  left  out,  using  the  salt  however,  Still  the  yolk  of  an  egg 
gives  some  richness,  but  more  especially  a  richness  of  color.  And  even  hal;f 
lard,  or  "drippings"  may  be  used,  as  indicated  at* the  close  of  the  1st  receipt 
below,  and  be  good  enough  for  all  common  purposes,  using  the  egg,  or  not,  as 
you  choose. 

It  has  always  seemed  to  me,  however,  that  pic-cnist  ought  to  have  soda 
or  baking-bowder  in  it  to  make  it  light;  and  to  be  certain  about  it,  I  have 
just  called  on  one  of  our  best  bakers  in  the  city  and  asked  liim  about  it. 
He  tells  me  that  some  bakers  keep  flour,  sifted  with  baking-powder  or  soda, 
ready  for  use;  and,  in  making  cnist,  they  take  one-fourth  of  the  amount  of  flour 
to  be  used  from  tliat  having  the  baking-powder  or  soda  in  it,  to  make  the  crust 
rise  a  little,  and  help  to  prevent  any  spggyness  from  using  a  juicy  pie-mixture; 


iOQ 


DR.  CHASE'S  RECIPES. 


1)ut  he  says  it  depends  more  upon  the  heat  on  the  bottom,  or  rather  from  the 
want  of  tt  proper  heat  at  the  bottom  of  many  stoves.  With  -he  uniform  licat 
of  the  bottom  of  a  baiter's  brick-oven  they  have  no  trouble,  generally,  in  baking 
the  bottom  crust  so  it  is  done,  and  hence  not  soggy.  To  do  this  in  a  stove-oven, 
move  the  pie  occasionally  to  another  part  of  the  oven,  where  the  heat  has  not 
been  absorbed  or  used  up  in  heating  the  plate  or  tin — in  other  words,  see  tliat 
the  bottom  of  the  oven  is  kept  as  hot  as  it  ought  to  be,  and  you  have  no  soggy 
or  under-done  crusts.  Pies,  not  to  be  eaten  the  day  they  are  baked,  should  be 
baked  harder  than  those  for  immediate  use,  to  prevent  the  absorption  of  the 
Juice  of  the  pie  or  dampness  from  the  air. 

Tliis  baker  also  gave  me  the  following  as  the  best  glaze  to  prevent  the 
escape  of  the  juices  of  very  moist  pies,  as  apple,  peach,  pie-plant,  etc.,  of  any 
thing  that  can  be  used. 

Pie-Crust  Glaze— To  Prevent  Escape  of  Juices.— Dust  flour  all 
around  the  outer  edge  of  the  crust,  after  the  mixture  is  put  in;  then  wet  this 
completely,  witli  a  brush  or  otherwise,  before  laying  on  the  top  cnist,  and.pinchi 
together,  and  no  juice  can  possibly  escape;  but  if  any  place  is  not  wet,  there 
the  juice  will  escape.  He  thinks  it  far  preferable  to  the  white  of  an  egg,  or 
anything  he  knows.  Bakers  keep  a  small  soft-haired  brush  for  this  purpose. 
But  I  guess  the  women  will  find  a  way  to  do  it,  even  if  they  tie  a  bit  of  cloth  on 
a  stick,  and  keep  it  for  that  purpose.  However,  I  will  guarantee  that  to  wet 
up  a  little  flour  into  a  rather  thick,  smooth  paste,  and  apply  a  little  of  it  with> 
Uie  swab,  finger,  or  brush,  will  do  the  same  thing,  in  less  time  and  with  greater 
certainty  of  touching  every  part,  than  by  using  the  dry  flour  and  depending  on^ 
wetting  every  part  of  it — this  much  for  the  Doctor's  inventive  genius.  I  believe,, 
also,  this  glaze  will  be  just  as  nice,  or  nicer  even,  than  the  egg,  to  have  a  light 
coat  of  it  put  over  the  crust  of  minced  or  other  juicy  pies,  as  named  above,  and 
allow  it  to  dry  a  minute  or  two  in  the  oven  or  to  stand  a  few  minutes  upon  the- 
table,  before  putting  in  the  pie-mixture,  to  prevent  the  under-crust  from  becom- 
ing soggy  by  absorbing  the  juices  before  the  baking  is  completed.  We  use  tlie- 
word  pastry  as  synonymous,  or  meaning  the  same  as  pie-crust,  probably  from, 
the  fact  that  these  mixtures,  in  an  early  day,  were  baked  in  a  cnist,  or  paste, 
without  a  dish  or  tin,  and  were  called  "pasties,"  or  "pasty" — like  pjxste  — 
on  the  same  principle  that  we  now  make  turn-over  pies,  frying  in  hot  fat;  as 
Shakespeare  says:  "  If  you  pinch  me  like  a  pasty,"  etc.  So  "  pinching"  is  the 
thing  to  do,  to  prevent  the  escape  of  any  of  the  mixture  or  juice  from  thi 
■welling  or  puffiness,  caused  by  the  necessary  heat  to  bake  the  pie  properly. 

Cream  Pastry  or  Pie-Crust,  No.  2.— This  is  the  most  healthy  pie- 
crust that  is  made.  Take  cream,  sour  or  sweet;  add  salt,  and  stir  in  flour  t\ 
make  it  stiff;  if  the  cream  is  sour  add  saleratas  in  proportion  of  one  teaspoonful 
to  a  pint;  if  sweet,  use  very  little  saleratus. 

Remarks. — Soda  will  do  very  well  in  place  of  the  saleratus,  when  that  I» 
not  to  be  obtained. 

Pea  Pie-Crust,  No.  3. — Stew  the  split  peas  as  for  dinner.  Strain 
tiirough  a  colander  or  coarse  sieve.    Then  add  equal  parts  good  wheat  meal 


PIBB. 


as7 


<(8iftcd  Grnhara  •will  do  nicely)  and  flno  corn  meal  sntflcicnt  to  make  a  soft 
dough.  Encud  well  for  fifteen  minutes,  adding  mixed  meal  enough  to  make  a 
moderately  stiff  dough,  t'  \  roll  out  and  use  aa  any  other  pie-crust.  Ah  it 
•cooks  very  quickly,  it  is  i.c-  best  to  put  in  for  a  filling,  any  fruit  that  requires 
long  cooking. 

Remarks. — This  is  undoubtedly  of  German  origin,  as  they  make  great  UM 
■of  tlie  split  pea  soup,  etc.  But  you  may  be  assured  of  its  healthfulness,  for 
the  Germans,  with  their  plain  cookery  and  hard  labor  manage  to  be  healthy  and 
long-lived  people. 

Baking  the  Pastry  Before   Putting  in  the  Fie  Material. 

— It  has  always  seemed  to  the  author  that  to  bake  the  under  crust 
before  putting  in  any  juicy  pie,  as  mince,  custard,  lemon,  etc.,  as  it  will  be 
seen  in  the  cream  pie.  No.  1.,  below,  would  ensure  a  light  and  more  healthy 
<;rust,  by  preventing  the  absorption  of  the  juices,  and  consequently,  a  soggy 
and  indigestible  crust,  which  I  never  eat.  I  tliink  there  is  nothing  that  will 
pay  better  in  pie  making  than  this,  and  especially  so  with  any  not  to  be  eaten 
the  day  they  are  made.  It  will  take  but  a  few  minutes  to  do  it,  pricking  th« 
crust  the  same  as  you  would  crackers,  to  prevent  their  blistering,  or  pulling  up, 
in  some  part  of  them. 

Minced  Pies,  No.  1. — Boil  a  fresh  beef's  towgue  (or  very  nico  tender 
beef  in  equal  amount,  about  3  lbs),  remove  the  skin  and  roots  (any  remains  of 
the  wind-pipe,  blood  vessels,  etc.)  and  chop  it  very  fine,  when  cold;  add  1  lb  of 
chopped  suet;  2  lbs  of  stoned  raisins;  2  lbs  of  English  currants;  2  lbs  of  citron, 
cut  in  fine  pieces;  6  cloves,  powdered  (^  teaspoonful  powdered  cloves);  2  tea- 
spoonsful  of  cinnamon;  J^  teaspoonful  of  powdced  mace;  1  pt.  of  brandy;  1 
pt.  of  wine,  or  cider;  2  lbs  of  sugar;  mix  well  and  put  into  a  stone  jar  and 
K!over  well.  This  will  keep  some  time.  When  making  the  pies,  chop  some 
tart  apples  very  fine,  and  to  1  lb  of  the  prepared  meat  put  2  bowls  of  the  apple; 
add  more  sugar  if  taste  requires  it,  and  sweet  cider  to  i.iake  the  pies  juicy,  but 
not  thin;  mix  and  warm  the  ingredients  before  putting  into  pie  plates.  Always 
bake  with  an  upper  and  under  crust,  made  as  follows: 

Crust. — Lard,  butter  and  water,  each  1  cup;  tlour,  4  cups. 

Bemarks. — To  which  I  would  add,  the  yolk  of  an  egg  and  a  littl« 
salt.  As  a  general  thing,  I  do  not  think  so  much  brandy  and  wine  are 
used,  and  although  I  do  not  object  to  eating,  occasionally,  of  srch  a  pie, 
yet,  as  many  persons  do,  they  can  leave  them  out,  substituting  boiled  cider — 3 
to  1 — in  the  place  of  the  brandy  or  wine;  or  pure  alcohol,  )^  pt.,  would  be 
as  strong  in  spirit,  and  cost  less  than  half  as  much,  while  the  difference  in  taste 
would  not  be  observed.  Each  person  can  now  suit  themselves  and  be  alone 
responsible.  I  will  guarantee  this  much,  however,  no  one  will  be  led  into 
habits  of  drink  from  the  amount  of  spirit  they  will  get  in  a  piece  of  pie  tlm» 
made — possibly  one-fourth  of  a  teaspoonful.  Nearly  all  receipts  for  minced 
pies  contain  wine  or  brandy;  they  can  be  used  or  left  out,  as  anyone  shall 
•choose,  by  using  the  cider  more  freely. 

Minced  Pie,  No.  2,  for  Ready  Use.— One  beef's  tongue,  suet,  and 
<nirrants,  each  1  lb. ;  raisins  (stoned),  and  citron,  each  %  lb. ;  large  tart  apples,  8; 


siW* 


IMAGE  EVALUATION 
TEST  TARGET  (MT-3) 


7 
% 


fe 


// 


4s^ 


/A 


.^ 


y. 


f/. 


1.0 


I.I 


1.25 


■-  ilia 

|50         

I. 


1.4 


—    6" 


M 

= 
1.6 


^// 


^ 


/a 


^/. 


^>7////     ^"*> 


'■? 


O 


/ 


/«« 


Photographic 

Sciences 

Corporation 


23  WEST  MAIN  STREET 

WEBSTER,  NY.  14580 

(716)  872-4503 


«i'. 


&/ 


1 


s 


88S 


DR.  CHASE'S  RECIPES. 


juice  of  1  lemon;  wine,  1  qt;  and  spices  to  taste— cinnamon  and  cloves  are: 
j;enerally  used;  but  it  always  seemed  to  the  author  that  black  pepper  should, 
liave  a  place  in  them.  Sweet  cider  may  take  the  place  of  the  wine;  but  boiled 
dder  is  better,  because  there  is  more  spirit  in  it.  Of  course,  all  to  be  properly 
chopped,  jnixed,  etc,  and  put  in,  at  least,  half  to  three-fourths  of  an  inch  thick. 

Mock  Minoed  Pies,  No.  1,  vriHla.  Bread  Crumbs.— Bread  crumbs, 
gugar,  molasses,  vinegar,  boiling  water,  raisins,  and  currants,  each  1  cup;  but- 
ter, %  cup;  spices  to  taste. 

Mook  Minced  Pies,  No.  2,  with  Cracker  Crumbs.  —  Cracker 
crumbs,  sugar,  molasses,  boiling  water,  and  raisins,  each  1  cup;  vinegar  and 
butter,  each  %  cup;  2  beaten  eg^is;  nutmeg  and  cinnamon,  each  1  tea-spoonful; 
cloves,  %  tea-spoonful.    Either  of  them  will  make  8  pies. 

Remarks. — English  currants  can  be  added  to  this,  if  desired,  or  dropped 
from  No.  1,  as  one  may  choose.  To  imitate  minced  pies,  of  course,  they  must. 
have  upper  as  well  as  under  crust.    (See  Pastry,  for  making  the  crust.) 

Mook  Minced  Pies,  No.  3,  with  Apples.— Crackers,  double  hand- 
ful; tart  apples,  medium  size,  8;  raisins,  1  cup;  butter  and  molasses,  each  % 
cup;  ground  cinnamon,  cloves,  and  allspice,  each  1  tea-spoonful;  salt,  1  salt- 
spoonful;  sugar  and  cider.  Directions — Roll  the  crackers;  pare,  core  and 
chop  the  apples,  melt  the  butter,  and  mix  all,  using  cider  to  make  sufficiently 
moist,  and  if  the  cider  is  not  quite  tart,  add  1  or  2  table-spoonfuls  of  vinegar, 
•with  sugar  enough  to  give  the  requisite  sweetness,  which  each  must  judge  for- 
himself,  as  tastes  vary  so  much. 

Remarks. — The  apples  give  these  pies  a  much  greater  resemblance  to  the- 
real,  than  as  formerly  made  without  apples.  If  they  are  made  with  a  light  bis- 
cuit crust,  which  is  made  -with  at  hast  1  iea-spoonful  of  baking  powder;  then 
"wettiing  the  bottom  crust  -with  the  beaten  white  of  an  egg  before  the  mixture  is 
put  in,  even  the  dyspeptic  may  eat  them,  if  he  can  eat  ordinary  food.  They  are 
healthful,  as  well  as  very  palatable.  Give  the  author  the  one  with  the  apples 
when  he  calls  upon  you. 

Lemon  Pie,  Quickly  Made.— One  lemon;  melted  butter,  1  table- 
spoonful;  water,  6  table-spoonfuls;  corn  starch,  1  table-spoonful  (flour  -will  do, 
but  not  quite  so  good);  eggs,  2;  sugar,  6  table-spoonfuls.  Directions — Grate 
off  the  yellow,  or  zest  of  the  lemon,  as  it  is  called — peel  off  the  white  part  and 
throw  it  away — then  grate  up  the  pulp,  if  you  have  a  coarse  grater,  or  chop  it 
fine  having  picked  out  the  seeds.  Put  starch  or  flour  in  the  water,  and  stir  as 
for  gravies;  then  stir  in  the  melted  butter  and  8  spoonfuls  of  the  sugar,  and  the ' 
beaten  yolks  of  the  eggs  with  the  grated  yellow  and  pulp  of  the  lemon.  Make 
with  one  crust  only,  and  when  baked  properly,  having  beaten  the  whites  of  the 
eggs  with  the  balance  of  the  sugar  for  frosting,  put  it  on  and  give  it  a  nice 
brown.    Powdered  sugar  is  the  best  for  frosting. 

Remarks. — The  advantage  of  this  pie  is  it  can  be  made  in  a  hurry,  as  it  is- 
all  made  cold,  except  the  butter.  Lemon  pies  are  quite  often  made  with  flour 
hi  place  of  the  corn  starch.  ,  > 

Iiemon  Custard  Pie,  ^tra.— Sweet  milk,  1  pt.;  8  eggs;  1  lemon;  ^ 


PIBB. 


8M 


cup  of  sugar.  DniECTiON»— Mix  the  beaten  eggs,  sugar  and  milk  together,  as 
for  a  custard;  remove  spots,  stem,  and  flower  end  from  the  lemon,  and  chop  per* 
fectly  fine,  and  stir  into  the  custard,  and  bakeatOQce. — Mr».  Eastman,  Toledo,  0. 
Semarka. — Having  eaten  of  this  pie  several  times  while  boarding  there,  and 
considerifig  it  a  very  nice  custard  pie,  except  in  its  lemon  flavor,  I  enquired  as 
to  using  lemons  to  flavor  them  without  spoiling  the  custard,  and  received  the 
above  instructions  from  the  lady  herself,  and  can  recommend  it  as  an  "  extra  " 
indeed  worthy  of  all  confidence.    One  lemon  gives  a  nice  flavor  to  3  pies. 

Lemon  and  Baisin  Pies  No.  1.  — Two  small  lemons,  prepared  aa 
above;  sugar,  1  coffee-cupful;  1  egg;  butter,  1  rounding  table- spoonful; 
flour,  Stable-spoonfuls;  boiling  water,  3J^  coffee-cupfuls;  raisins,  1  coffee-cup- 
ful; a  little  salt.  DxRBCTioNa — Stir  the  flour  smooth  in  a  little  cold  water,  and 
mix  all,  putting  in  the  beaten  egg  last,  not  to  scald  it.  This  mades  2  or  8  pies, 
according  to  your  liberality  in  filling  or  size  of  your  plate.    Bake  with  2  crusts. 

Lemon  and  Baisin  Pies,  No.  2.— Raisins,  1  lb.;  1  lemon,  prepared 
as  in  the  "Extra"  above;  sugar,  1  cup;  flour,  2  table-spoonfuls.  Diuections 
— Stew  the  raisins  1  hour,  leaving  just  water  enough  to  cover  them;  then,  hav- 
ing rubbed  the  flour  smooth  in  a  little  cold  water,  mix  all  and  make  3  pies. 

Bemarks. — Either  of  these  may  be  baked  with  or  without  upper  crust,  ok. 
you  choose,  generally  without.  We  have  so  many  lemon'  pies  we  must  next 
have  an 

Orange  Fie. — One  good-sized  orange,  grate  the  rind,  and  chop  or  slice 
the  inside,  removing  the  seed;  8  eggs,  }^  cup  of  sugar,  1  cup  of  milk,  1  heap- 
ing table-spoonful  of  com  starch;  no  upper  crust. — "Keystone,"  Bradford,  Pa. 

Bemarks. — The  author  cannot  see  why  any  person  who  can  make  as  nice  a 
pie  as  this  recipe  does  should  blush  by  dropping  her  name  and  taking  an  arti- 
ficial one.  So  it  is  with  some  people.  I  can  tell  if  the  recipes  are  good  as 
soon  as  I  read  them,  even  if  they  have  no  name  at  all  attached  to  them.  Hence 
I  take  the  best  I  can  find  anywhere  and  everywhere,  giving  the  proper  cr6dit, 
for  the  good  of  the  many  people  who  have  so  far  patronized  "Dr.  Chase's 
Book,"  not  baca  ise  they  were  Dr.  Chase's,  but  because  they  were  good.  And 
I  will  here  remark  that  I  have  often  wondered  that  I  did  not  see  more  orange 
pies,  even  to  the  lessening  of  the  lemon.  For,  if  you  get  nice  juicy  oranges, 
the  flavor  is  delicious,  and  less  sugar  is  required  than  for  lemons.  They  may 
bd  frosted  the  same  as  lemon,  if  desired.  What  is  more  delicious  than  a  nice 
juicy  blood  orange— certainly  there  is  but  one  thing  which  can  equal  it — a 
luscious  peach. 

Cream  Pie,  No.  1,  Crust  Baked  First.— For  each  pie  to  be  baked 
take  2  small  eggs;  sugar,  %  cup;  corn  starch,  2  table-spoonfuls,  or  half  flour; 
milk,  1  pt.  Directions— Make  your  crust  and  have  it  ready  baked  (pricking 
with  a  fork  to  prevent  blistering);  put  the  milk  on  to  boil;  beat  the  yolks  of 
the  eggs,  stir  the  corn  starch  in  a  little  cold  water,  smoothly;  then  add  sugar, 
and  stir  all  into  the  boiling  milk,  and  continue  the  heat  until  the  custard  is  set, 
or  thick;  then  put  into  the  baked  cnist  and  bake  15  or  30  minutes,  having  beaten 
the  whites  with  1  tea-spoonful  of  cream  or  butter  and  2  table-spoonfuls  of  sugar; 
spread  on  top  and  brown  nicely  in  the  oven. — Henry  Crane. 


860 


1)11  CUASE' 8  RECIPES. 


liemarka. — Having  eaten  of  this  pie  many  times,  I  know  it  la  very  nice. 
Tlie  pumpkin  pie  below  is  from  tlie  same  gentleman,  and  is  equally  nice  of  ita 
kind.    See,  also,  "  Cream  Pudding,"  which  is  mixed  like  a  pie: 

Cream  Pie,  N6. 2. — Sweet  cream,  1  cup;  sugar,  3  table-spoonfuls;  flour, 
1  table-spoonful;  butter,  the  size  of  an  egg;  a  little  grated  nutmeg,  all  creamed 
together;  bake  like  a  custard,  or  put  strips  of  crust  across  the  top. — Eliza  WatU, 
Croton,  Iowa,  in  Toledo  Blade. 

Boiled  Custard  Pie.— "  Mrs.  B.  H.  H.,"  in  Farm  and  Fireside,  gives 
the  following  directions  for  making:  Morning's  milk,  a  qt.  Let  it  simmer- 
not  boil;  stir  into  it  suga.,  1  cup;  the  yolks  of  3  eggs;  flour,  8  table-spoonfuls, 
and  a  little  nutmeg.  When  it  becomes  thick,  pour  it  into  the  crusts— which 
should  be  previously  baked — and  when  just  done  spread  with  frosting  made  of 
the  whites  of  the  eggs  with  sugar,  3  table-spoonfuls,  with  a  little  nutmeg,  and 
brown  slightly.     This  makes  3  pies. 

Pumpkin  Pie. — Stewed  pumpkin,  1  heaping  pint;  6  eggs;  flour,  6 
table-spoonfuls;  butter,  size  of  an  egg;  sugar,  1}^  cups;  cinnamon,  2  level  tea- 
spoonfuls;  ginger,  %  tea-spoonful;  %  a  grated  nutmeg.  Dikections — Rub 
the  pumpkin  through  a  colander,  adding  tlic  butter,  sugar  and  spices,  and  make 
hot,  then  the  beaten  eggs  and  flour;  mix  smoothly  together,  and  while  hot  put 
Into  the  dish,  having  a  thick  crust  to  receive  it,  and  bake  in  u  moderate  oven. 
'-Henry  Crane,  Frost  House,  Eaton  Rapids,  Mich. 

Bemarks. — This  makes  a  tliick,  salvy  pie,  very  nice.  If  fearful  of  a  soggy 
crust,  bake  it  before  putting  in  the  pie  mixture.  If  a  pint  of  milk  was  addcnl, 
it  would  be  more  like  tlie  old-fashioned  pumpkin-custard  pic,  softer  and  noi. 
quite  so  rich,  unless  an  additional  egg  or  two,  with  an  extra  cup  of  sugar  is 
put  in.   If  milk  is  plenty,  and  pumpkin  scarce,  take  this  latter  plan. 

Pumpkin  and  Squash,  Best  for  Pies,  Prepared  by  Baking. 
— Ruth  H,  Armstrong,  in  the  Hoiise/ceeper,  says:  If  all  housekeepers  who  make 
pumpkin  pies  knew  how  much  better  and  easier  it  is  to  bake  the  pumpkin  first, 
they  would  no  longer  worry  over  cutting  up  and  peeling  it.  but  jus't  cut  it  in 
halves,  take  out  the  seeds,  lay  it  in  the  oven  and  bake  imtil  soft,  when  it  can  be 
scraped  out  and  used  as  usual,  and  is  so  much  better  for  not  having  water  in  it. 
Winter  squash  makes  a  mucL  richer  pie  when  treated  in  the  same  way.     ,. 

Squash  Pie,  T>ry  Rich.— Stew  a  medium  sized  crook-necked  (or 
othor  equally  rich)  squash,  and  rub  the  soft  part  through  a  colander,  as  for  the 
pumpkin  pie,  above;  butter,  )^  lb, ;  cream  and  milk,  each  1  pt,,  or  milk  with 
the  cream  stirred  in,  1  qt.;  sugar,  3  cups;  1  dozen  eggs  well  beaten;  salt,  mace, 
nutmeg  and  cinnamon,  1  tea-spoonful  each,  or  to  taste. 

Bemarks. — Of  course  the  mixing  and  baking,  the  same  as  for  the  pumpkin 
pie  above;  and  if  less  is  needed  for  the  family  keep  the  same  proportions  as  in 
that  also.  I  think  good  sqiiash  makes  a  richer  pie  than  pumpkin,  while  some 
persons  claim  the  reverse,  and  call  for  an  egg  or  two  extra.  If  a  poor  quality 
is  used,  this  would  be  so;  but  crook-necked,  or  Hubbard,  are  mtich  nicer  than 
pumpkin,  both  in  quality  and  flavor,  and  I  like  iJiis  pie  much  the  best,  but  can 
get  along  very  nicely  even  with  a  good  rich  pumpkin  pic.  Ikr... 


PIEB. 


801 


Potato  Custard  Pie.— Nicely  mashed  potatoes,  1^  cups;  sugar,  S 
caps;  milk,  1  qt,;  eggs,  6;  a  little  salt,  and  any  flavoring  desired.  Dipectionb 
— ^Beat  the  egrs  well,  mix  all,  and  dip  into  the  pans  made  ready  with  the  usual 
l>aete,  or  crust,  and  bake  the  same  as  custard  pie. 

Sweet  Potato  Pie. — Sweet  potatoes  make  an  equally  nice  pie,  for  all 
who,  like  myself,  are  fond  of  them,  treated  the  same  as  their  Irish  brethren 
above. 

Remarks. — Sweet  potatoes  make  a  richer  pie  than  the  common  potato,  as 
much  so  as  good  squash  makes  a  pie  richer,  in  quality  and  flavor,  than  com- 
mon pumpkin;  but  as  the  Irish  potato  keeps  the  best,  a  pie  can  be  made  of 
them,  after  the  sweet  ones  are  out  of  season. 

Apple-Custard  Pie.— Moderately  tart  apples,  stewed,  and  treated  *he 
.«ame  is  the  potatoes,  above,  make  a  custard  pie,  of  very  excellent  flavor;  using 
sugar  according  to  the  sourness  of  the  apples,  with  cinnamon,  nui.neg,  or  other 
spices  as  you  like,  baked  with  one  crust  only,  in  all  kinds  of  custarij  mixtures. 
Bars,  or  6inps,  as  mentioned  in  cream  pie  No.  2,  above,  may  be  put  upon  any  of 
them,  if  one  choses  to  do  so.  But  I  think  they  muss,  or  mar  the  pic,  in  cutting 
4hem  for  the  table,  hence  I  think  them  nicer  without  bars. 

Apple,  Peaoh,  and  Other  Fruit  Pies.— Pare  and  slice,  ripe,  tart 
apples  from  the  core,  or  peaclies  from  tlie  pit,  for  as  many  pies  as  you  wish  to 
make  at  one  time;  line  your  plates,  or  tins,  with  a  crust,  having  a  little  baking 
powder  or  soda  in  the  flour  (one-fourth  as  much  only  as  for  biscuit;  see  remarks 
following  Pastry,  No.  1),  wetting,  or  not,  as  you  choose,  with  the  flour  paste,  to 
prevent  the  juices  from  soaking  into  the  crust;  put  on  a  layer  of  the  sliced  fruit, 
■and  sprinkle  over  light  brown  sugar  according  to  the  sourness  of  fruit;  then 
another  layer  of  fruit  an  1  sugar,  for  .at  least  3  layers,  using  cinnamon,  nutmeg, 
•or  any  other  spicei^  preferred,  freely  on  the  last  layer,  and  2  or  3  spoonfuls  of 
water,  unless  the  fruit  is  very  juicy;  cover  with  a  crust  secured  from  the  escape 
of  the  juices,  with  the  flour  wet,  and  a  few  ornamental  cuts  through  the  top 
■crust;  bake  in  a  moderate  oven,  and  you  will  have  a  pie  "  fit  for  a  king,"  espe- 
cially so,  if  you  sprinkle  freely  of  powdered  sugar  over  the  top  before  serving. 
Blackberries,  raspberries,  strawberries,  cranberries,  whortleberries,  and  stoned 
cherries,  in  their  season,  make  an  equally  nice  pie,  with  the  same  treatment, 
temombering  this,  the  sourer  the  fruit  the  more  sugar.  But  it  is  important  to 
remember  this  also,  that  pies,  not  to  be  eaten  the  day  they  are  baked,  ouglit  to 
be  baked  a  little  longer,  or  harder,  than  those  to  be  eaten  at  once,  which  pre- 
vents their  absorption  of  dampness  from  the  air,  as  well  as  from  the  moisture 
of  the  pie-mixture.  By  canning  or  drying,  and  stewing  when  needed,  pies  from 
any  of  the  above  named  fruits  may  be  had  at  any  time  of  the  year. 

Grandmother's  Apple  Pie.— Line  a  deep  pie-plate  with  plain  paste. 
Pare  sour  apples — greenings  are  best — and  cut  in  very  thin  slices. '  Allow  1  cup 
of  sugar  and  a  quarter  of  a  grated  nutmeg  mixed  with  it.  Fill  the  pie-dish 
heaping  full  of  the  sliced  apple,  sprinkling  the  sugar  between  the  layers.  It 
will  require  not  less  than  six  good-sized  apples.  Wet  the  edges  of  tlie  pie  with 
cold  water;  lay  on  the  cover  and  press  down  securely  that  uo  juice  may  escape. 


DR.  CHASE'S  JtEOlPBA 


Bake  three^uarters  of  an  hour,  or  even  less  if  the  apples  become  tender.  It  Ui 
important  that  the  apples  should  be  well  done,  but  not  over-done.  No  pie  in 
which  the  apples  are  stewed  beforehand  can  be  compared  with  this  in  flavor. 

Ohioken  and  Other  Meat  Pies.  — According  to  the  number  in  the 
family,  1,  2,  or  more,  young  and  tender  chickens,  cut  up,  washed  and  put  into 
a  stew-kettle,  with  water  enough  to  nicely  cover,  and  a  very  little  salt,  and  stew 
till  perfectly  done,  and  if  pork  or  small  pieces  of  any  cold  meats  are  to  be  used, 
stew  also  with  the  chicken;  when  entirely  tender,  rub  a  spoon  or  two  of  flour 
smooth,  in  cold  milk  or  water,  and  stir  in  as  for  gravy;  add  salt  and  pepper  to 
taste.    Set  back  on  the  stove  to  keep  hot  while  you  make  the  pastry  or  crust. 

Pastry  or  Crust. — If  for  1  chicken  in  a  2  quart  basin,  or  pie  dish,  use 
1  pt  of  flour  with  1  tea-spoonful  of  baking  powder,  and  1  table-spoonful  of 
lard,  and  a  little  salt  For  a  4  quart  or  6  quart  dish  double  the  amount  of  all 
the  articles,  and  if  half  butter  is  used,  it  will  be  nicer  and  require  a  little  less 
salt.  It  is  designed  to  have  a  light,  but  thick  crust  when  baked.  Put  the 
chicken,  with  its  gravy,  enough  to  nicely  cover  it,  into  the  dish,  without  a  bot- 
tom crust;  but  roll  out  the  pastry  of  such  a  thickness  as  to  just  cover  the  dish 
idcely,  cut  a  few  fancy  slits  through  the  top,  to  allow  the  steam  to  escape,  and 
place  in  the  oven  at  once,  and  bake  about  30  minutes,  or  long  enough  to  cook 
the  crust  nicely.  Serve  hot,  with  mashed  potatoes,  made  rich  with  milk  and 
butter,  or  cream,  if  you  have  it.  Some  put  potatoes  in  the  pie,  but  it  is  out  of 
fashion,  and,  thank  the  Lord,  there  is  one  fashion,  at  least,  which  is  conducive 
to  health,  as  water-soaked  potatoes  are  not. 

Beefsteak,  cold  roast  beef,  veal,  lamb,  prairie  hens,  and  other  wild  game, 
may  be  treated  in  the  same  way,  with  like  s'lccess;  but  prairie  hens  should  have 
the  skin  removed  before  cooking.  Any  meats  not  tender  must  be  stewed  ten- 
der, or  done,  before  putting  into  the  pie  dish,  as  you  cannot  depend  on  the 
baking  to  cook  the  meats,  it  would  spoil  the  crust. — Mrs.  Catlierine  Baldmn, 
Toledo,  Ohio. 

Remarka. — Having  had  my  office  in  this  lady's  house  for  about  two  years, 
and  boarded  in  the  family  most  of  the  time,  I  am  able  to  say,  if  you  follow 
th^se  instructions,  you  will  have  no  reason  to  complain.  A  closing,  word,  only, 
milk,  for  wetting  up  pastry,  as  bread,  makes  them  richer  than  water,  hence  use 
is  when  you  have  it  plenty,  but  do  not  make  pastry  too  soft,  but  rather  stiff. 

Chioken  and  Ham  Pie.— Setjson  sufficient  slices  of  boiled  ham,  with 
pepper  and  salt,  if  needed,  and  put  a  layer  upon  the  paste,  which  should  be  J^ 
Inch  thick;  then  a  layer  of  chicken,  which  has  been  jointed  and  cooked  till 
tender,  upon  the  ham,  and  also  the  yolks  of  some  hard-boiled  eggs,  sliced;  a 
couple  layers  of  each  should  properly  fill  the  dish;  putting  in  some  gravy  made 
with  water  in  which  the  chicken  was  boiled,  adding,  if  liked,  %  cup  of  toma- 
toes to  the  gravy;  cover  with  another  crusK,  and  bake  only  to  bake  the  crust; 
or  it  may  be  baked  without  the  gravy,  and  I  think  this  the  better  way,  the 
gravy  being  made  to  di-  "'pon  the  pie,  and.  mashed  potatoes,  with  which  it  is  to 
be  served.  If  no  eggi^  ju  tomatoes,  make  it  without,  and  still  it  will  be  very 
nice,  Jf  the  meats  have  been  cooked  tender  before  putting  into  the  pie. 

'f\'   . 


PIES. 


d05 


Babbit  Fie,  Fricasseed  and  Boast.— Cut  up  the  rabbit,  remove  the 
breast  bone  and  bone  the  legs.  Put  the  rabbit,  a  few  slices  of  ham,  a  few  force* 
meat  balls,  and  8  hard-boiled  eggs,  by  turns,  in  layers,  and  season  each  with 
pepper,  salt,  2  blades  of  pounded  mace,  and  ^  tea-spoonful  of  grated  nutmeg. 
Pour  in  %  pt.  water,  cover  with  crust,  and  bake  in  a  well-heated  oven  for  1% 
hours.  When  done,  pour  in  at  the  top,  through  the  middle  of  the  crust,  a  little 
good  gravy,  which  may  be  made  of  the  breast  and  leg  bones,  flavored  wit'i 
onion,  herbs  and  spices. 

Fricasseed. — Rabbits,  which  are  in  the  best  condition  in  midwinter,  may  ba 
fricasseed  like  chicken  in  white  or  brown  sauce. 

To  Boast. — Stuff  with  a  dressing  made  of  bread-crumbs,  chopped  salt  pork, 
thyme,  onion,  and  pepper  and  salt,  sew  up,  rub  over  with  a  little  butter,  or  pin. 
on  it  a  few  slices  of  salt  pork,  and  a  little  water  in  the  pan,  and  baste  often. 
Serve  with  mashed  potatoes  and  currant  jelly. 

Oyster  Pie. — Small  oysters,  IJ^  qts.;  cracker  crumbs,  1  cup;  salt  and 
pepper  to  suit.  Directions — Drain  the  oysters  in  a  colander,  and  throw  away 
the  juice,  unless  you  wish  to  cook  it,  seasoning  properly  and  eating  it  as 
"soup,"  with  some  crackers;  there  will  be  juice  enough  from  the  oysters. 
Line  the  sides  of  a  deep  buttered  pic-dish  with  a  crust  made  as  for  the  chicken 
and  other  meat  pies  above;  put  a  layer  of  the  oysters,  salt  and  pepper  to  suit; 
then  a  light  sprinkling  of  the  cracker  crumbs,  and  so  All  the  dish;  put  over  the 
top  some  bits  of  butter  to  season  nicely,  and  cover  with  a  crust;  bake  in  a  quick 
oven.    As  soon  as  the  pastry  is  done  the  oysters  will  be  cooked  also. 

Remarks. — By  using  the  juice  the  pie  is  made  too  musliy,  or  soggy. 

Esoaloped  Oysters,  or  Oyster  Pie  With  Crackers.— Oysters,  1% 
qts.;  crackers,  sufficient;  pepper,  salt  and  a  little  mace.  Directions — Drain 
the  oysters  as  above;  butter  the  dish  and  put  a  layer  of  the  oysters  over  the 
bottom;  then,  the  crackers  being  thin,  butter  one  side  lightly,  and  place  a  row 
of  them  around  the  dish  in  place  of  a  crust;  season  the  oysters,  each  layer  as 
you  go  along,  then  sprinkle  on  some  cracker-crumbs,  else  split  crackers,  but- 
tered, does  nicely  in  place  of  crumbs,  and  so  fill  the  dish,  or  until  the  oysters 
are  all  in,  putting  another  tier  of  crackers  up  the  side,  if  needed,  as  you  fill  up. 
to  the  top  of  the  first  tier,  and  cover  the  top  with  a  layes  of  buttered  crackers, 
putting  on  the  butter  pretty  freely  on  the  top  crackers,  which  melts  down  into 
the  dish  and  makes  a  crispy  cover  or  crust,  without  the  trouble  of  making 
pastry. 

Remarks. — If  this  new  plan  is  done  carefully  you  will  be  pleased  with  the 
result.  If  not,  you  can  take  the  old  crusty,  mushy  way  again;  but  I  know  you 
will  not. 

Minced  Turn-Over  Pies,  Pried  or  Baked.— For  the  pastry,  or 
cnist,  sugar,  1  cup;  2  eggs;  butter,  J^  the  size  of  an  egg;  sour  milk,  1^  cups; 
soda  and  salt,  each,  1  teaspoonful;  flour.  Directions — Beat  the  eggs,  butter 
and  sugar  together;  put  the  soda  into  a  bowl  with  a  tea-spoonful  of  water, 
mash  it  and  dissolve,  then  pour  the  milk  upon  it,  and  mix  all  together,  stirring 
In  what  flour  you  can  with  a  spoon,  then  mix  with  the  hands;  work  in  only 


«M 


DR  CHASE'S  RECIPES. 


xenough  to  make  a  soft  dough,  as  for  fried  cakes.  Cut  off  a  piece  as  largo  as  a 
^ood  sized  egg,  rolling  out  in  round  form;  then  put  2  table-spoonfuls,  or  a  little 
.more,  of  minced  pie  meat  (which  see),  which  is  not  very  moist.  Spread  it  over 
-one-half  only,  of  the  crust,  leaving  an  edge  margin  of  3^  inch :  then  turn  over 
the  other  half,  and  with  plenty  of  flour  on  the  fingers  pinch  or  crimp  the  edge 
Armly  together,  to  keep  in  the  juices.  Fry  in  hot  lard,  turning  carefully  when 
one  side  is  done.  Take  up  carefully  also,  using  a  knife  to  assist,  lest  they  fall 
from  the  fork,  placing  them  on  plates,  separately,  until  cold;  but  if  done  just 
■before  dinfier,  at  our  house,  several  of  them  never  get  cold.  If  the  juice  works 
out  while  frying  the  hot  lard  will  sputter  and  fly  around  lively;  hence,  bo  sure 
to  pinch  the  edges  well  together.    Bake  when  you  prefer  to  do  so. 

Remarks. — If  the  pastry  is  made  as  soft  as  it  can  be  rolled  by  dusting  freely 
it  will  be  very  light,  and  the  turnovers  very  nice.  They  are  very  nice,  too,  to 
t)ake  them. 

Apple  Turn-Overs,  Fried  or  Baked.— Dried  apples,  1  pt.;  raisins, 
1  cup;  cinnamon  and  allspice,  or  nutmeg,  each,  1  tea-spoonful.  Directions— 
'8tew  the  apples  and  raisins  together,  leaving  as  Mttle  water  as  possible.  Mash 
the  apples  to  a  pulp  (but  I  prefer  to  find  the  raisins  whole),  and  put  in  the 
seasoning;.  Make  the  paste  and  otherwise  treat  the  same  as  the  mince  turn-overs. 
Of  courso,  the  apples  may  be  used  without  the  raisins,  but  they  suit  me  better 
-with  them.  These,  also,  may  be  baked  as  well  as  fried,  when  you  choosa 
Other  fruit,  as  peaches,  berries,  etc.,  may  be  used  in  the  same  way. 

Apple  Turn-Over  Pudding,  Baked— Apples,  sugar,  butter,  nutmeg, 
•a  little  salt,  and  pie-paste.  Directions — Sufficient  nice  tart  apples  to  fill  such  a 
pudding-dish  as  the  family  demands;  peel,  slice  and  put  into  the  dish,  which 
has  been  buttered ;  cover  with  good  pie-paste,  and  bake  in  a  quick  oven.  When 
■done,  "turn-over"  upon  a  suitable  plate,  and  spread  ujwn  the  apples  3  or  4 
table-spoonfuls  of  sugar,  ind  butter  half  the  size  of  an  egg,  and  a  pinch  of  salt, 
^nixing  with  a  spoon  a  littb  on  the  top;  then  grate  on  some  nutmeg.  Serve 
hot.  The  sugar,  butter,  and  nutmeg  on  it  form  the  sauce,  but  milk  or  cream 
passed  -with  it  will  suit  sorie  better.  Of  course,  this  may  be  "turned  over" 
-with  peaches  as  well  as  with  apples. 

Remarks. — Althoufjh  this  is  a  dish  to  be  "tumed-over-upon-a-plate,"  yet  I 
liave  placed  it  here  among  the  "turn-overs"  proper,  as  it  makes  but  little  dif- 
ference where  we  find  or  place  a  good  dish.  It  is  nice.  I  speak  from  knowledge. 


..:'/. 


\  ! 


/•  •• 


t 


o.^sz:e]s. 


CAEJI-MAEINa-,  BAKENQ,  WTC.—Oentral  Remarks  and  Exjilan- 
attona. — ^To  make  good  cake  eveiy  article  used  miist  be  good,  of  its  kind — 
flour,  sugar,  or  molasses,  butter  or  lard,  eggs,  spices,  or  flavoring  extracts, 
fruit,  cream  of  tartar  and  soda,  or  saleratus,  or  baking-powder,  milk,  etc. 

But  to  save  repeating  tlie  explanation  with  every  cake  receipt  given  (many 
of  which  must  be  very  similar,  if  not  absolutely  the  same),  I  will  make  such  aa 
explanation  in  connection  with  each  of  the  articles  mentioned  as  entering  into 
cake-mixtures  that  persons  can  soon  familiarize  themselves  with,  all  that  1» 
necessary,  to  a  full  and  complete  understanding  of  the  whole  subject,  without 
the  repetition  referred  to. 

Flour. — It  being  under.^tood,  then,  that  all  the  articles,  or  material  used 
in  making  cake  shall  be  good,  I  need  only  say:  The  flour  will  be  the  better  if 
put  into  the  oven  and  thoroughly  dried — stirring  a  few  times  while  drying — 
then  sifted;  and  if  cream  of  tartar  with  soda,  or  baiung-powder  are  to  be  used, 
they— or  the  one  to  be  used— should  be  stirred  into  Jie  flour  before  sifting. 

Sugar  and  Butter. — Use  your  own  judgment  at  to  whether  white  oi 
light  brown  sugar  may  be  used.  For  common  purposes  the  light  brown  will 
do  very  well;  but  if  a  delicate  cake,  for  any  particular  occasion,  is  to  be  made, 
use  pure  white  sugar  and  very  nice  butter.  If  sugar  is  at  all  lumpy,  crush 
by  rolling,  then  the  sugar  and  butter  should  always  be  creamed  together, 
»,  e. ,  beaten  together  until  they  are  completely  blended  into  a  mass,  much  the 
appearance  of  cream,  hence  the  word  "creamed"  has  been  appropriately 
applied.  And  this  creaming  of  the  butter  and  sugar  is  a  very  important  part  of 
cake-making;  for,  by  this  process,  the  oiliness  and  consequent  indigestibility  of 
ihe  butter  is  overcome,  the  cake  rises  brighter,  and  is  much  more  healthy  and 
digestible  than  by  rubbing  the  butter  into  the  flour,  which  has  heretofore  beea 
the  more  usual  custom. 

In  cold  weather  it  may  be  necessary  to  place  the  butter  in  a  warm  place  a 

short  time  to  soften — not  to  melt — to  enable  the  creaming  to  be  properly 

done. 

Lard  and  Drippings.— Neither  lard  nor  drippings  are  as  good  as  but- 

ter,  l)ut,  for  family  use,  half  the  amoimt  may  be  very  satisfactorily  put  in  the 

place  of  half  of  the  butter  named. 

Holasses. — When  molasses  is  used  the  cake  will  scorch  q  'ckly  if  the 

oven  is  too  hot;  hence  for  these,  and  for  cakes  having  fruit  in  thexA,  bake  in  a" 

moderate  oven,  especially  such  as  fruit  loaf -cakes,  they  being  generally  thick, 

require  a  longer  time  for  baking.    Then,  if  there  is  danger  of  burning  the  top^ 

la  any  case,  cover  with  brown  paper,  until  nearly  done. 

305 


S06 


DR.  CHASE'S  RECIPES, 


Eggs. — Egga  must  be  fresh  and  wcll-beaten;  and  it  Is  claimed  that  all 
cakes  are  better  if  the  yolka  and  whites  are  beaten  separately.  This  may  be 
true,  to  a  certain  extent,  but  my  wife  who  has  made  cake  for  me  (or  seen  that 
it  was  done  as  she  desired)  for  over  forty  years,  claims,  and  I  have  no  doubt 
of  the  fact,  that  the  difference,  for  general  iise,  is  not  sufficient  to  pay  for  the 
extra  trouble;  while,  for  nice  cake,  for  special  occasions,  it  may  be  best  to  beat 
separately. 

Spioes  are  always  to  be  ground,  or  very  finely  pulverized,  where  the  old 
fashioned  mortar  is  still  in  use. 

Flavoring  Extracts,  kept  by  dealers  may  be  used,  or  those  made  by 
receipts  given  in  this  work,  which  will  be  found  under  proper  headings,  using 
only  sufficient  to  obtain  a  fair  flavor  of  the  fruit  represented. 

Fruit  requires  care  in  selection,  or  purchase,  and  also  in  its  preparation 
for  use. 

Baisins  need  to  be  looked  over  to  free  them  from  any  remaining  stems, 
and  from  small  gravel-stones,  which  are  often  found  among  them,  then  washed 
drained,  dried  and  floured,  and  used  whole,  or  they  may  be  seeded  and  chopppf^ 
after  washing  and  draining,  then  rubbed — "  dredged  "—with  flour,  which 
largely  prevents  them  from  settling  to  the  bottom  of  a  cake  or  pudding. 

English  Currants  require  picking  carefully  to  free  them  from  gravel, 
dirt,  etc.,  and  several  careful  washings,  for  the  want  of  proper  care  in  curing. 
They  also  require  drying  and  flouring,  the  same  as  raisins,  for  the  same  reason. 

Home-dried  Fruit. — Currants,  raspberries,  blackberries,  whortle 
("  hucklo  ")  berries,  etc.,  may  be  substituted  for  foreign  fruit  very_satisfactorily 
when  desired,  or  when  they  are  plenty. 

Citron,  when  used,  is  to  be  "  shred,"  t*.  «.,  cut  into  long  narrow  strips,  or 
chopped,  as  preferred.  If  chopped,  however,  leave  it  the  size  of  peas,  so  that 
one  eating  the  cake  can  tell  what  it  is  without  too  close  scrutiny. 

Almondfi  are  to  be  blanched,  i.  «.,  boiling  watter  is  to  be  poured  upon 
them  and  allowed  to  stand  until  the  thin  skin  will  rub  off  easily,  then  chopped 
as  citron,  or  pounded  flnely  in  rose  water— preferably  chopped. 

Cream  of  Tartar  and  Soda  are  always  to  be  stirred  into  the  flour 
before  it  is  sifted,  the  same  as  baking  powder.  The  proportions  in  using 
should  always  be  two  cf  the  first  to  one  of  the  latter.  They  are  usually  kept 
in  separate  boxes  and  mixed  when  used,  by  taking  out  2  teaspoons  of  the 
cream  of  tirtar  to  1  of  the  bi-carbonate  of  soda  (baking  soda),  but  they  may  be 
purchased  in  quantities  of  }4  lb.  of  the  cream  of  tartar  to  X  ^-  o^  ^^  ^^^  ^o"" 
in  these  proportions)  and  all  mixed  at  once,  if  dry,  and  kept  in  an  air-tight  box 
in  a  dry  place,  and  thus  you  have  always  ready  for  use  a  better  baking  pow- 
der than  you  can  buy. 

Saleratus,  when  used,  is  to  be  dissolved  in  a  little  hot  water,  or  in  a  little 
of  the  milk,  by  rolling  finely  on  the  table  or  moulding-board  before  putting 


CAKSa, 


867 


into  the  cup  to  dlasolve.  After  Uie  same  ia  dissolved,  add  it  to  the  cake 
mixture. 

Soda,  whun  used  alone,  is  to  be  treated  the  same  as  salcratus. 

Baking  Powder  should  always  be  mixed  into  the  Hour,  the  same  as 
cream  of  tivrtar  and  soda,  before  tlic  tlour  is  sifted. 

Milk  is  always  to  be  sweet  when  baking  powder,  or  cream  of  talar  with 
soda  are  to  be  used.  Sour  milk  or  buttermilk  when  soda,  or  salcratas  only  are 
to  be  used. 

Making  Up  or  Fatting  Cake  Together.— The  eggs  being  properly 
beaten,  the  flour  sifted,  the  sugar  and  butter  creamed,  everything  to  be  used  l)eing 
placed  within  reach,  little  by  little  add  the  milk  to  the  creamed  sugar  and  but- 
ter, stirring  constantly,  then  the  yolks  of  tlio  eggs  (wlicn  beaten  separately), 
after  which  tlie  sifted  flour,  having  the  proper  amount  of  baking  powder,  or 
cream  of  tartar  and  soda  in  it,  and  then  the  fruit  (if  fruit  is  to  be  used),  spices 
or  flavoring  extracts;  but,  now,  if  salcratas  is  being  used,  it  is  to  be  dissolved 
and  stirred  in,  and  lastly  the  beaten  whites  of  the  eggs,  stirring  but  little  after 
these  are  added;  but  the  more  thorough  the  stirring  together,  previous  to  putting 
in  the  whites,  the  better. 

Baking— Heat  of  the  Oven,  etc.— To  bake  cake  nicely,  the  heat 
of  the  oven  should  be  uniform  throughout  the  whole  time  of  baking;  and  for 
light,  thin  cakes  (and  that  covers  nearly  all,  except  those  having  fruit  in  them) 
a  quick  oven  is  required,  so  that  by  the  time  the  cake  is  properly  raised  the 
baking  shall  commence;  for  if  the  heat  is  not  uniform  throughout  the  baking 
there  will  be  a  soggy  streak  shown  in  the  cake,  because  if  the  cooking  slackens 
much  the  cake  begins  to  "  fall,"  and  although  the  heat  may  be  again  raised,  yet 
what  has  settled  together  will  not  rise  again ;  while  if  you  get  too  great  a  heat 
simply  cover  the  cake  with  brown  paper  to  prevent  burning  the  top,  and  partly 
close  the  dampc  to  prevent  too  much  heat  from  passing  under  the  bottom ;  but 
;he  oven  door  must  not  be  left  open  in  cake  baking,  or  else  the  cake  will  "  fall," 
Uie  same  as  if  the  heat  had  fallen  off  for  want  of  fuel.  Avoid,  as  much  as 
possible,  also,  the  moving  of  cake  after  it  is  placed  in  the  oven  and  has  began  to 
rise,  as  tlie  motion  may  cause  the  escape  of  gas,  leaving  the  cake  heavy,  and 
especially  is  this  important  with  cake  containing  grated  or  dessicated  cocoanut. 

Pans.— Pans  should  always  be  well  buttered,  except  for  thick,  or  loaf 
cake,  which  requires  the  bottom  of  the  pan  to  be  covered  with  a  buttered  piece 
of  white  paper,  buttering  the  sides,  unless  deemed  safest  to  paper  the  sides  also, 
especially  if  the  cake  is  a  thick  fruit  cake,  and  in  this  case  the  top  must  be  cov- 
ered with  brown  paper  until  nearly  done. 

To  Know  When  a  Cake  is  Done,  pierce-  it  with  a  clean  broom 
splint.  If  it  comes  out  free  of  the  cake  mixture  it  is  done;  but  a  few  minutes 
more  had  better  be  given  it  than  to  have  it  at  all  under  done. 

Hints  and  Suggestions.— If  attention  is  given  to  the  above  explana- 
tions and  a  moderate  degree  of  experience  is  brought  to  bear  upon  the  follow- 
ing recipes,  I  have  no  fears  of  a  failure;  and  those  who  have  not  been  mstructed 


■.■a^-yjti^gggwg 


aos 


DR.  CHASE'S  ItKOrPES. 


as  thoy  should  have  been  by  their  mothers,,  or  thoao  having  the  care  of  them  In 
their  minority,  and  now  find  it  niJCCHsnry  to  miilctj  calco  for  tliomaclvcs  and  their 
hiiHbanda,  muut  Ixigin  with  tlie  cooliics,  and  other  smalior  and  plainer  cakes, 
lest  a  failure  sliould  too  greatly  discourage  tliera ;  and  should  they  fail  a  few 
times,  take  tlie  mottoes,  "don't  give  up  the  ship,"  but  "try,  try  again,"  and 
ultiraulc  saccess  must  follow. 

Special  Explanations. — If  any  specia'  explanations  are  needed,  they 
will  be  given  in  connection  witli  the  recipe. 

Lastly — Keeping  Cakes. — Keep  cakes  in  tlio  cook-room  until  cool; 
then  wrap  and  place  them  in  boxes  with  covers  lo  exclude  the  air.  Jelly  cakes, 
however,  had  best  not  be  removed  from  tlio  plates  upon  which  they  have  bcea 
built  up,  but  need  to  bo  wrapped  and  placed  m  \)Oxes,  the  same  as  others,  which 
insures  their  moisture  much  longer  than  if  not  put  away  in  boxes.  Fried  cakes, 
cookies,  etc.,  after  becoming  cool,  may  be  put  into  stone  jars,  and  a  cloth  of 
several  tliicknesses  be  put  upon  them,  pressing  it  down  around  the  edge,  then 
another  cloth  over  the  top  of  the  jur,  with  a  plate  upon  it  will  keep  them  suffi- 
ciently moist.  It  is  not  best  to  make  large  amounts  of  them  at  a  time.  Bread 
needs  the  same  care  to  keep  it  nicely  moist. 

Table  of  Explanations  and  Comparative  Weights  and  Meas- 
ures.— When  white  sugar  is  called  for,  "A,"  or  tirst-class  cofifee  sugar  is 
intended. 

The  cup  intended  to  be  used  is  the  common  sized  tea-cup,  but  if  larger 
amounts  are  needed  for  large  families,  double  the  number,  or  use  t)io  larger 
coflfee-cup. 

1  lb.  white  sugar  equals  about  2J^  cup.«;  1  lb.  butter,  3  cups;  1  lb.  lard,  2 
cups;  1  lb.  wheat  flour,  8)^  cups;  1  Ih.  giaham,  S)^  cups;  1  lb.  Indian  meal, 
8)^  cups. 

Icing,  Boiled,  for  Cakes.— Powdered  sugar,  (and  this  is  the  right 
kind  to  use  for  all  Icings),  2  cups:  boiling  water,  1  gill;  whites  of  2  eggs;  flav- 
oring to  suit.  DinECTioKs— Pour  the  boiling  water  upon  the  sugar  in  a  suita- 
ble dish,  upon  the  stove,  and  boil  until  it  readily  creams,  then  pour  this  hot 
upon  the  beaten  whites,  and  beat  till  cool,  when  it  is  ready  to  use,  the  cake 
being  cold,  or,  at  least,  cool;  add  vanilla,  lemon,  or  orange  extract,  rose  or  cin- 
namon water,  or  es.sence,  a  teaspooful  to  a  tablespoonful,  to  sWt,  and  dip  ujwn 
the  cake ;  smoothing,  if  necessary,  with  a  knife  wet  in  cold  water. 

Icing,  Boiled,  that  will  not  "^reak.— W uito  sugar,  1  cup;  white  of 
1  egg;  put  water  enough  into  the  sugar  to  dissolve  it;  put  it  ca  the  Are  and  let 
it  boil  till  it  will  "  hair."  Beat  the  white  of  the  egg  to  a  stiff  ttoth;  pour  the 
heated  sugar  on  to  the  f  rpth  and  stir  briskly  until  cool  enough  to  stay  on  the 
cake.  The  icing  should  not  be  applied  until  the  cake  is  nearly  or  quite  cold. 
This  quantity  will  frost  the  tops  of  two  common  sized  cakess. — Oodey's  Lady'i^ 
Book. 

Boiled  Icing— Quick  to  Harden.— To  1  cupful  sugar,  take  1  ogg. 
Put  sugar  in  pan  and  a  little  water  over  it,  and  let  boil  20  minutes.    Beat  white 


CAKES. 


869 


of  egg  stiff  and  grmhially  beat  1>oiltng  sugar  into  egg.    Flavor.    Apply  to  rake 
qui'.  &ly,  as  it  soon  becomes  hard. 

loing,  Old  and  Confeotioner's  Flan,  or  Without  Boiling.— 
Icing  or  frosting  for  r  ilies  was  formerly  done  by  beating  tlie  wliites  of  eggs  to  a 
stiff  froth,  tlien  beating  in  white  sugar  till  stilf,  or  as  hard  as  denired;  but  if  it 
k  not  desired  to  boil  it,  as  above,  a  better  plan  U  to  take  the  Tvhite  of  1  egg  for 
each  medium-sized  cake,  and  at  the  rate  of  J^  lb.  of  powdered  sugar  for  each 
egg  to  be  used;  and  llrst,  throw  in  some  of  the  sugar,  then  begin  to  beat,  and, 
from  time  to  time,  throw  in  more  of  the  sugar,  continuing  the  beating  until  the 
sugar  is  all  in,  and  the  icing  of  n  >>mooth  and  firm  consistence — nearly  or  about 
half  an  hour  will  Ixi  required:  The  piece  of  a  lemon  or  an  orange,  or  any  of 
the  extracts,  may  be  used  to  flavor,  allowing  sugar  extra  to  absorb  it. 

Bemarkt. — If  beaten  together  as  above,  it  hardens  on  a  cake  quicker  than 
if  the  eggs  were  beaten,  as  of  old,  before  the  sugar  was  added;  and  if  made  as 
thick  and  as  hard  as  it  ought  to  be  with  the  sugar,  one  coat  will  suffice;  while 
in  the  old  way  it  almost  always  required  two.  It  iua  hurry  to  have  the  cake 
ready,  this  may  be  set  two  or  three  minutes  in  a  moderate  ove.a  to  harden, 

loing  to  Color  Difibrent  Shades.— Any  icing  may  be  colored.  If 
desired,  a  yellow  with  lemon  or  orange,  and  pink  with  strawberries  or  cranber- 
ries. Grate  the  yellow  of  a  lemon  or  orange,  squeeze  some  of  the  juice  upon 
the  gratings,  put  into  a  stout  muslin  and  press  out  the  coloring  into  the  icing. 
Strawberries  and  cranberries  are  to  be  pressed  in  the  same  way,  or  their  syrups 
used.  If  considerable  is  used,  add  powdered  sugar  to  make  them  thick  before 
stirring  in. 

Icing  Chocolate  for  Cakes.  Flavored  chocolate,  4  ozs. ;  whites  of  2 
eggs;  powdered  sugar,  20  tea-spoonfuls;  corn  starch,  4  tea-spoonfuls;  extract  of 
vanilla,  2  tea  x)onf  uls.  Dikectionb— Beat  the  eggs  and  add  the  sugar  and 
corn  starch,  stirring  together;  then,  having  grated  the  chocolate  before  you 
began  the  other  work,  add  it  and  beat  to  a  smooth  paste;  then  spread  it  upon 
the  cake,  the  top  layer  as  smoothly  as  possible,  and  place  the  cake  in  the  oveo 
a  moment,  turning  it  around,  and  the  icing  will  become  nice  and  glossy. 

Icing,  Almond.— Blanched  almonds,  }4  lb.  (for  two  ordinary  cakes), 
rosewater,  sufficient.  Directions — Rub  the  almonds  to  a  smooth  paste  (in  a 
mortar)  by  adding  a  little  rosewater  from  time  to  time  to  moisten  sufficient  only 
to  form  the  paste;  and  then  mix  with  any  of  the  icings  having  no  other  flavor. 

Icing  With  Gelatine. — More  recently  some  cooks  have  been  using 
gp'  "  q  in  ranking  icings.  Where  no  eggs  are  to  be  had  it  will  make  a  good 
suijut.cute.  For  each  cake,  soak  gelatine,  1  tea-spoonful,  in  cold  water,  1  table- 
spoonful,  till  soft,  or  about  J^  hour;  then  pour  upon  it  hot  water,  2  table- 
spoonsful,  stir  to  perfectly  dissolve  it;  then  stir  in,  while  warm,  pulverized 
sugar,  1  cup,  continuing  to  stir  until  perfectly  smooth,  and  spread  upon  the 
cake. 

CAKES— Me.rtba's  C&ke.— Bemarkt.— As  my  wife's  name  is  Martha, 
Itrtst  Isball  be  excused  for  beginning  the  cake  list  of  my  "  Third  and  Last 
Bece^  Book  "  viUh  her  favorite,  especially  as  it  is  plain  and  not  expensive. 


870 


DR   CHASE'S  RECIPES. 


and  by  little  changes,  and  flavoring,  such  a  variety  may  be  made  out  of  it,  as 
loaf  calie,  jelly  cake,  et(.  Sugar,  2  cups;  butter,  1  cup;  6  eggs;  flour,  2  cupe; 
sweet  milk,  %  <^"P;  cream  of  tartar,  ii  tea-spoonfuls;  soda,  1  tea-spoonfuL 
Derections — Familiarize  yourself  with  the  general  remarks  and  explanations, 
at  tiie  head  of  this  subject,  then  you  will.b  ble  to  make  any  ordinary  cake — 
the  articles,  and  proportions,  only  being  mencioned.  I  only  mention  here  the 
different  ways  this  may  be  flavored,  baked,  etc. 

This  may  be  baked  in  a  loaf,  or  in  jelly  cake  tins  (shallow  pans)  and,  when 
cold,  laid  up  with  fruit  jelly  spread  between  the  layers,  and  you  may  ice  the 
top,  or  not,  as  you  choose — sometimes  with — sometimes  without.  Sometimes 
flavor  with  the  juice  and  grated  yellow  of  a  lemon,  again  with  an  orange,  or 
the  extracts  of  one  or  the  other,  and  again  without  either,  being  plain.  And 
thus  you  can  have  a  cake  diifering  from  the  leopard's  skin  in  this— its  sp0v4 
may  be  changed,  and  that  as  often  as  you  like,  giving  a  great  variety  of 
cake  without  change  of  composition,  except  in  flavoring,  icing,  etc.,  or  in 
not  flavoring,  or  not  icing,  baking  in  loaf,  or  for  jell  cake,  or  by  baking 
in  patty  pans,  as  you  choose,  or  as  occasion  may  call  for.  Mrs.  Chase  occa- 
aonally  ices  them  when  baked  in  the  little  pans,  especially  so  if  the  icing  is 
being  made  for  large  cakes,  at  the  same  baking. 

Ribbon  Cake.— I.  Sweet  milk,  %  cup;  butter,  }4  cup;  8  eggs,  flour,  S 
cups;  cream  of  tartar,  1  tea-spoonful;  soda,  %  tea-spoonful.  Directionb— 
Dissolve  the  soda  in  the  milk:  mix  the  cream  of  tartar  in  the  flour;  beat  the 
eggs,  sugar  and  butter  well  together;  then  the  milk  and  flour. 

II.  Take  of  the  aoove  mixture,  1  cup;  molasses,  1  tea-spoonful;  cinna- 
mon, cloves,  allspice  and  nutmeg,  each  %  tea-spoonful:  citron,  almonds  or  wal- 
nut meats,  each  ]4,  lb. ;  raisins  and  English  currants,  each  %  cup.  Directions 
— Chop  the  citron,  and  almond  or  walnut  meats  (whichever  you  prefer  to  use), 
dredge  the  raisins  and  currants  with,  flour,  and  mix  with  the  molasses  and  spices 
into  the  cup  of  batter  taken  from  the  first.  Use  shallow  tins  for  baking,  put- 
ting  in  a  strip  of  the  white  batter  lengthwise  of  the  tin;  then  a  strip  of  the  dark 
beside  it,  and  so  cover  the  tins;  thus  you  have  a  "marbled  cake,"  which  has 
ribbon-like  strips. 

Remarks. — By  leaving  out  the  citron  and  fruit,  and  putting  iuto  pans,  as  the 
marble  cake  next  following,  you  have  another  variety  of  composition  for 
marble  cake. 

Marble  Cake. — Light  Part:  White  sugar,  3  cups;  whites  of  6  eggs; 
butter,!^ cup;  flour,  2  cups;  sweet  milk,  %  ^up;  baking  powder,  2  tea-spoon- 
fuls. Dark  Part:  Yolks  of  6  eggs;  butter,  1  cup;  brown  sugar,  8  cups:  sweet 
milk,  1  cup;  oinnamon,  cloves,  allspice  and  nutmeg,  each  1  table-spoonful; 
flour,  3  cups;  baking  powder,  3  tea-spoonfuls.  Directions — Beat  the  butter, 
sugar,  milk,  eggs,  and  spices  together  in  each  part  (they  will  work  best  if  put 
in  in  the  order  named);  then  mix  the  baking  powder  in  the  flour  for  each  part, 
stirring  in  the  flour  with  the  baking  powder  in  it  last,  and  one  quickly  after  the 
other,  for  when  baking  powder  is  used,  the  cake  must  be  placed  into  a  hot  oven 
4S  soon  as  can  be  done,  to  insure  lightness.    Cover  the  bottom  of  the  pan  with 


OASES. 


871 


the  light  part,  and  dip  the  dark  over  it,  In  spots;  then  level  up  with  the  light, 
and  BO  on  till  the  pan  is  properly  filled,  allowing  room  to  raise. 

Marble  Cake— Chocolate. — Make  any  plain  cake  and  pour  out  half  of 
it;  then,  htiving  shaved  up  2  table-spoonfuls,  or  a  suflHcient  amount  of  chocolate, 
And  dissolved  it  in  as  little  water  as  practicable,  boil  it  a  minute  or  two;  then 
mix  it  with  one  of  the  parts,  and  put  into  the  pan  the  same  as  the  receipt  above. 

Watermelon  Cake.— I.  White  sugar,  2  cups;  butter  and  sweet  milk, 
^ach  %  cup;  whites  of  5  eggs;  flour,  8  cups;  baking  powder,  1  tea-siwonful. 
Directions- Beat  the  eggs,  sugar,  butter  and  milk  together;  put  the  baking 
powder  into  the  flour  before  sifting  it  in,  and  mix. 

II.  Red  sugar  (kept  by  confectioners),  1  cup;  butter  and  sweet  milk,  each 
3^  cup;  flour,  2  cups;  baking  powder.  1  tea-spoonful;  whites  of  five  eggs: 
raisins  (nice  large  ones),  14  ^^-  Dikections — Beat  together  in  the  same  order 
as  the  first,  cut  the  raisins  into  halves,  the  longest  way,  and  mix  in  last;  then 
put  some  of  the  first  into  the  pan,  hollowing  it  in  the  center  to  receive  all  of  the 
second  or  red  part,  if  it  is  sufficiently  stiff  to  allow  it,  piling  it  up  in  tlie  round 
fonn  as  neatly  as  possible,  to  represent  the  red  core  of  the  melon;  tlien  cover 
with  the  balance  of  the  white,  so  you  have  a  white  outside  and  a  red  core,  like  a 
watermelon,  if  neatly  done.  ;,:.     •     ,  ■■  <    •   - 

Watermelon  Cake,  No.  2. — White  Part:  White  sugar,  2  cups;  but- 
ter, 1  cup;  sweet  milk,  1  cup;  fiour,  Z%  cups;  whites  of  8  eggs;  cream  of  tartar, 
2  tea-spoonfuls;  soda,  1  tea-spoonful;  dissolve  the  soda  in  a  little  warm  water; , 
sift  cream  of  tartar  in  flour;  mix. 

Red  Part: — Red  sugar,  1  cup;  butter,  J^  cup;  sweet  milk,  J^  cup;  flour, 
2  cups;  whites  of  4  eggs;  cream  of  tartar.  1  tea-spoonful;  soda,  %  tea-spoonful; 
raisins,  1  cup;  mix.  Be  careful  to  keep  the  rtd  part  around  the  tube  of  the 
oake-dish;  the  white  part  outside;  best  to  have  two  persons  fill  in,  one  the  red 
and  the  other  the  white,  going  around  the  tube  till  full. — Mrs.  S.  0.  JohTiaon,  in 
Intel'  Ocean. 

Lemon  Cake  With  Milk. — Butter,  1  cup;  sugar,  8  cups;  5  eggs; 
flour,  4  cups;  sour  milk,  1  cup;  soda,  1  tea-spoonful;  the  juice  and  grated  yel- 
low (the  white  has  a  bitter  taste,)  of  one  lemon.  Diuections — Study  well  the 
<3eneral  Remarks  and  Explanations,  and  also  the  Making-Up,  or  Putting 
Together,  and  you  will  then  be  prepared  to  proceed  with  the  work  of  cake- 
making. 

Jiemarks — In  making  cake,  double  the  amount,  or  only  half  may  be  used, 
to  suit  the  size  of  the  family.  But  in  taking  half,  if  5  eggs  are  called  for, 
always  use  3  in  the  reduction,  as  eggs  are  absolutely  necessary  to  maintain  the 
lightness  of  the  cake. 

Lemon  Jelly  Cake,  Without  Milk.— Sugar,  8  cups;  flour,  2  cups; 
of)ld  water,  J^  cup;  5  eggs;  cream  of  tartar,  1  tea-spoonful;  soda,  ^  tea-spoon- 
ful ;  1  lemon  or  orange.  Directions — Beat  all  the  yolks  and  the  whites  of  3 
of  the  eggs  for  the  cake,  and  cream  with  2  cups  of  the  sugar,  butter,  etc.  Bake 
in  4  jelly  cake  tins.    Grate  off  the  yellow  of  the  lemon  or  orange,  peel  off  the 


..immeA  i 


873 


DR  CEASE'S  RECIPES. 


"White  and  throw  away  (this  part  of  these  fruits  is  bitter);  then  squeeze  out  the 
juice  and  chop  up  the  pulp;  having  beaten  the  whites  of  the  other  2  eggs,  mix 
and  stir  in  the  other  cup  of  sugar,  or  sufficient  to  malie  of  proper  thickness  to 
put  between  the  layers  in  place  of  jelly. 

Remarks. — When  lemons  or  oranges  are  used  in  making  the  cakes  or  the 
jelly,  avoid  the  seeds. 

Lemon  Jelly  Cake.— Butter,  %  cup;  sugar,  IJ^  cups;  milk,  3,^  cup; 
8  eggs;  flour,  2  cups;  baking  powder,  l*-^  tea-spoonfuls;  1  lemon;  water,  1^ 
cup.  Directions — Cream  the  butter  with  1  cup  of  the  sugar,  stirring  in  the 
beaten  whites  of  the  eggs,  and  the  milk;  then  sifting  in  the  flour  in  which  the 
baking  powder  was  mixed,  and  bake  in  jelly  cake  tins.  To  the  beaten  yolks  of 
the  eggs  add  the  other  J^  cup  of  sugar,  and  the  water,  and  juice  of  the  lemon, 
and  boil  till  thick  enough  to  spread  between  the  layers. 

Remarks. — You  will  observe  this  receipt  calls  for  baking  powder,  the  one 
above  for  soda  and  lemon  juice  in  place  of  cream  of  tartar.  This  enables  you 
to  choose  between  them,  either  from  taste,  or  from  having  the  soda  and  not  the 
baking  powder,  or  mee  versd. 

Orange  Jelly  Cake.— Sugar,  43^  cups;  butter,  1  cup;  milk,  1  cup;  5 
eggs;  baking  powder,  IJ^  tea-spoonfuls;  flour,  3  cups;  2  oranges.  Dikections 
— Cream  2^  cups  of  the  sugar  with  the  butter,  beat  the  yolks  of  the  eggs  and 
stir  in,  then  the  milk,  and  sift  in  the  flour,  having  the  baking  powder  in  it. 
Bake  in  jelly  cake  tins. 

For  Vie  Jelly. — Beat  the  whites  of  the  eggs  and  whip  in  the  other  3  cups  of 
of  sugar,  adding  the  juice  of  the  2  oranges.    Put  between  the  layers. 

Orange  Jelly  Cake.— Sugar,  1  cup;  8  eggs;  milk,  %  cup;  flour,  \^ 
cups;  baking  powder,  1%  tea-spoonfuls;  salt,  1  salt-spoonful;  1  orange. 
Dikections — Make  up  the  cake  as  above,  and  bake  in  3  layers.  Grate  the  yel- 
low of  the  orange,  peel  off  the  white  and  throw  it  away,  beat  the  white  of  an 
extra  egg  and  beat  in  3  table-spoonfuls  of  the  extra  sugar,  then  the  grated  yellow 
and  chopped  pulp  of  the  orange.  Lay  up  with  this  and  strew  sugar  upon  tbe 
top  thickly. 

Orange  and  Iiemon  Jelly  Cake. — Mix  2  cups  of  sugar  with  the 
yolks  of  2  eggs;  then  the  whites  beaten  to  a  froth,  then  a  large  table-spoonful 
of  butter,  then  1  cup  of  milk,  and  flour  enough  to  make  a  batter  that  may  be 
lifted  upon  a  spoon  (like  cup  cake).    Bake  in  jelly  cake  tins. 

JeUy  for  Sams. — Grate  the  yel'ow  from  1  lemon  and  2  oranges,  add  the 
juice  of  the  same,  and  add  1  cup  of  water,  1  of  Sugar,  1  table-spoonful  of  corn 
starch,  and  boil  till  smooth.    When  cool  put  between  the  cakes. 

Remarks. — ^The  boiling  makes  a  harder  jelly,  not  so  likely  to  soak  into  the 
cake,  the  same  as  in  boiling  the  icings. 

Delicious  Filling  or  Jelly  for  Any  Layer  or  Jelly  Cake.— 
Take  1  cnp  of  white  sugar,  put  it  into  a  tin  basin  With  enough  water  to  dissolve 
It;  let  it  boil  until  it  will  harden  in  cold  water;  have  1  cup  of  stoned  and  chop- 
ped raisins  ready;  then  beat  the  white  of  an  egg  'to  a  stiiT  froth,  and  mix  with 
tbe  raisins  into  the  boiling  sugar;  stir  briskly,  and  while  warm  put  between  the 


OAKSa. 


873 


layers  of  cake,  having  taken  them  from  the  tins  and  laid  on  a  cloth,  selecting 
the  brownest  done  for  the  bottom  and  the  smoothest  one  for  the  top. — Midiigan 
Farmer. 

Orange— Sponge— Jelly  Cake.— Sugar,  2  cups;  5  eggs,  cold  water, 
Jj^  cup  (sweet  milk  is  better);  flour,  2J^  cups;  baking  powder.  2  tea-spoonfuls; 
salt,  1  pinch;  1  orange.  Directions — Beat  the  yolks  and  whites  of  2  of  tho 
eggs  for  the  cake,  and  make  up  as  others  and  bake  in  jelly  cake  tins. 

JeUy.  —Beat  the  whites  of  the  other  3  eggs  with  7  large  table-spoonfuls  of 
additional  sugar,  and  all  the  grated  yellow  and  the  juice  of  the  orange;  spread 
this  between  the  layers, — Meriie  Odell,  Spartansburgh,  Va. 

Orange  Jelly  Cake— Rich.— Sugar,  1  cup;  butter,  1^  cups;  cold 
water  or  milk,  %  cup;  flour,  2  cups;  baking  powder,  2  tea-spoonfuls;  3  eggs,  1 
orange.  Dikections — Make  the  cake  as  usual  and  bake  in  jelly  cake  tins; 
reserving  the  whites  of  2  of  the  eggs  for  frosting,  using  %  cup  of  powdered 
sugar:  grate  off  the  yellow  of  the  orange,  to  be  sprinkled  between  the  layers; 
but  use  the  juice  and  chopped  pulp  of  the  orange  in  the  cake  mixture. 

Chocolate  Jelly  Cake— French.— Butter,  1  table-spoonful;  sugar,  1^ 
cups;  2  eggs;  milk,  1  cup;  flour,  2%  cups;  soda,  1  small  tea-spoonful;  cream 
of  tartar,  2  tea-spoonfuls;  vanilla,  1  tea-spoonful. 

Jelly. — Milk,  1  cup;  corn  starch,  2  table-spoonfuls;  cold  water, '  ^  cup;  Bak- 
er's flavored  chocolate,  2  ozs. ;  yolk  of  1  egg;  powdered  sugar,  1  cup;  extract 
of  vanilla,  8  tea-spoonfuls.  Directions — Warm  the  butter  a  little,  if  neces- 
sary, to  cream  with  the  sugar  and  the  beaten  eggs;  then  sift  in  the  flour  w^ith 
the  cream  of  tartar  therein,  and  the  milk  with  the  soda  therein;  then  the  vanilla; 
bake  on  4  jelly  cake  tins  in  a  quick  oven.  For  a  jelly  or  paste  to  go  between 
the  layers:  Bring  the  milk  to  a  boil,  and  while  boiling  add  the  corn  starch 
which  has  been  stirred  smoothly  in  the  water;  then  add  the  chocolate,  grated, 
and  the  beaten  yolk  of  the  egg,  stir  all  these  over  the  fire  and  remove,  and 
when  a  little  cool  stir  in  the  powdered  sugar  and  vanilla  and  put  between  the 
layers. 

Chocolate  Jelly  Cake. — Butter,  J^  cup;  sugar,  2  cups;  flour,  3  cups; 
milk,  1  cup;  4  eggs;  baking  powder,  1  tea-spoonful. 

JeUy. — Milk,  1  pt. ;  grated  chocolate  and  sugar,  each  1  cup;  com  starch,  1 
table-spoonful.  Directions — Cream  the  butter  and  sugar,  eggs  and  milk,  as 
usual  (in  the  order  here  named);  then  sift  in  the  flour  and  baking  powder  and 
bake  in  jelly  cake  tins.  For  the  jelly:  Bring  the  milk  to  a  boil  and  stir  in  the 
grated  chocolate  and  sugar,  and,  having  rubbed  the  corn  starch  smooth  in  a 
little  cold  water,  stir  it  in  and  boil  until  it  forms  a  smooth  jelly,  or  paste,  as 
some  call  it;  when  a  little  cool  put  between  the  layers. 

Remarka. — In  boiling  milk  it  is  safest  to  set  the  tin  containing  it  into  a 
larger  pan  containing  a  little  water,  which  removes  the  danger  of  burning- 
otherwise,  it  requires  constant  watching  and  stirring.  Allow  me  to  say  that  this 
is  my  favorite  chocolate  cake,  as  it  has  no  other  flavoring,  while  it  seems  that 
many  of  the  recipes  call  for  vanilla  or  lemon  or  orange,  etc. :  but  for  me,  give 
me  a  single  flavor  only  in  any  cake.    But  it  may  be  vanilla  to-day  and  the  next 


874 


DR.  CHASE'S  RECIPES, 


day  lemon,  then  orange,  and  then  chocolate;  but  a  mixture  of  flavors  only 
leaves  one  to  wonder  what  the  cook  had  been  trying  to  imitate:  but  persons  can 
suit  themselves.  A  recipe  is  no  sign  tliat  that  flavor  must  be  used.  If  you 
Jiave  not.  got  what  is  called  for,  but  have  some  other;  or  if  you  prefer  some 
otlier  flavor,  the  cake  will  be  just  as  nice  if  you  accommodate  yourself  to  the 
circumstances  or  to  your  preferences.  There  is  another  point,  also,  which  calls 
for  an  explanation:  If  you  have  fruit  jellies  on  hand,  they  may  sometimes  bo 
used  in  laying  up  any  of  these  "jelly  cakes,"  instead  of  those  which  are  called 
for  in  the  recipe.     This  also  extends  the  varieties  which  may  be  made. 

Chocolate  Jelly  Cake. — Butter,  2  table-spoonfuls;  sugar,  1  cup;  1  egg; 
xnilk,  J^  cup;  flour,  2  cups;  cream  of  tartar,  1  tea-spoonful;  soda,  %  tea-spoon- 
ful. Jelly:  grated  chocolate,  1  cup;  milk  enough  to  mix  in.  Lemon  or  vanilla 
to  flavor.  DiRECTioxa — Cream  the  butter,  sugar  and  egg;  then  sift  in  the  flour 
•with  the  cream  of  tartar  therein;  dissolve  the  soda  in  the  milk  and  stir  in  also, 
and  bake  in  8  jelly  cake  tins.  For  the  jell}',  moisten  the  chocolate  and  sugar 
%fith  the  milk,  and  bring  to  a  boil,  stirring  mitil  smooth :  remove  from  tha 
«tove  and  when  cool  put  in  the  flavor,  and  lay  up  the  cake  with  it,  before  it 
gets  cold. 

Remarks. — To  boil  milk,  see  remarks  in  next  recipe,  above. 

Chocolate  Jelly  Cake. — The  following  recipe  is  from  Bertha  Stanley, 
Decatur  City,  Iowa.  I  give  it  in  her  own  words:  Two  cups  sugar,  1  cup  but- 
ter, tiie  yolks  of  five  eggs  and  the  whites  of  two;  1  cup  of  milk,  33^  cups  of 
flour,  1  tea-spoonful  of  cream  of  tartar,  )^  tea-spoonful  of  soda.  Spread  on  8 
ti  T  and  bake  in  a  quick  oven.  Use  the  following  mixture  for  filling:  Whites 
of  ggs,  1}4  cups  of  sugar,  3  tuljlc-spoonfuls  of  grated  chocolate,  1  tea-spoon- 
ful extract  of  vanilla.  Beat  well  together  and  spread  between  tlie  layers  and 
on  top  of  the  cake.      •    .    .  ,  , 

Remarks. — If  it  is  preferred,  at  any  time,  any  cake,  although  directed  to 
"be  baked  in  layers,  may  be  baked  in  a  loaf,  or  loaves,  by  putting  the  chocolate, 
grated  ordessicated  (dried),  cocoanut,  orange,  lemon,  etc.,  into  the  cake  mix- 
ture, instead  of  putting  them  into  the  jelly,  as  directed  when  the  cake  is  to  be 
taked  in  layers.  "With  a  little  practice,  in  both  ways,  you  can  make  a  great 
variety  of  cakes  with  but  few  recipes. 

Chocolate  Cake. — Sugar,  2  cups;  butter,  1  cup;  8  eggs;  sweet  milk,  % 
of  a  cup;  flour,  8  cups;  cream  of  tartar,  2  tea-spoonfuls;  soda,  1  tea-spoonful. 
Bake  in  jelly  pans.  For  the  icing  or  jelly: -Chocolate,  >^  cake;  sugar,  1% 
cups;  sweet  milk,  %  of  a  cup;  lemon  extract,  2  tea-spoonfuls.  Let  boil  until 
it  thickens,  so  as  to  spread  between  the  layers. — Farm  and  Fireside. 

Cocoanut  Cake— Jelly  and  Loaf.— Sugar,  1  cup;  butter,  }^  cup;  3 
eggs;  milk,  5^  of  a  cup  (if  a  fresh  cocoanut  is  used  let  it  be  a  good  sized  one, 
then  the  milk  of  the  cocoanut  may  take  the  place  of  the  milk);  flour,  2}{  cups; 
baking  powder,  2  tea-spoonfuls.  Jelly:  Whites  of  2  eggs:  pulverized  sugar,  ^ 
lb. ;  cocoanut,  1  good  sized  one,  grated,  or  dessicated  (dried)  coc<  anut  %^  lb. 
Directions.— Cretan  sugar  and  butter;  then  having  beaten  all  the  yolks  of  the 
Tffi  ai^  ibo  white  of  1,  stir  them  in  and  the  milk  (or  the  milk  of  the  coooaDUt 


CAKES. 


895 


up;  3 
one, 
cups; 


to  itfl  place),  and  Bift  in  the  flour  with  the  baking  powder  therein,  bake  in  ielly 
cake  tins.  For  the  jelly:  Beat  the  whites  of  2  egga,  saved  for  this  purpose,  to 
a  froth,  and  !)tir  in  the  pulverized  sugar,  and  beat  properly.  Put  this  between 
the  layers;  It.iving  grated  the  cocoauut,  strew  this  over  the  jelly  >  laying  up 
the  cake;  or,  if  dessicated  is  used,  strew  it  in  place  of  tlie  fresh.  *])is  way 
the  full  flavor  of  the  cocoanut  is  obtained.  If  baked  in  loaf  nil  the  eggs  arc  to 
be  used  in  the  body  of  the  cake,  and  the  cocoanut  also  stirred  into  the  cako 
just  before  putting  it  into  the  oven,  being  careful  not  to  jiir  it  after  putting  it 
into  the  oven,  as  it  is  more  likely  than  other  cakes  to  full,  if  jarred. 

Cocoanut  Jelly  Cake. — Sweet  milk,  butter,  com  starch,  each  1  cup; 
white  sugar  and  flour,  each  2  cups;  whites  of  5  eggs;  cream  of  tartar,  2  tea- 
spoonfuls;  soda,  1  tea-spoonful.  Bake  in  3  layers.  For  the  jelly:  White 
Bugar,  1  lb. ,  and  boil  until  candied ;  when  cold  stir  in  the  beaten  whites  of  % 
eggs,  and  \%  cups,  rounded,  of  grated,  or  1  cup  dessicated,  cocoanut,  saving 
some  for  the  top. 

Cocoa  Cones. — Whites  of  T:  eggs;  powdered  sugar,  1  lb.;  J^  or  %  a 
grated  cocoanut,  having  pared  oft  the  dark  coating  which  adheres  from  tho 
shell,  before  grating.  Directions — Whip  well  the  whites,  then,  from  time  to 
time,  spriuKle  in  a  little  of  the  sugar,  till  all  Ss  whipped  in;  then  beat  the  grated 
cocoanut,  and  mold  with  the  hands  into  cones,  and  set  them  on  buttered  paper, 
not  to  touch  each  other.  Place  in  a  pan  and  bake  in  a  very  moderate  oven — if 
too  hot  they  will  melt  down. — Farm  and  Fireside. 

Cocoanut  Drops. — One  cocoanut;  the  white  of  1  egg;  powdered  sugar. 
Directions — Grate  the  cocoanut,  weigh  it,  and  take  J^  its  weight  of  the  sugar; 
beat  the  white  of  the  egg  to  a  stiff  froth;  stir  all  together;  then  with  a  dessert, 
or  small  spoon,  drop  upon  buttered  white  paper,  or  tin  sheets,  and  sift  sugar 
over  them.     Bake  in  a  slow  oven  12  to  15  minutes. 

Boll  Jelly  Cake— Fancy  Way  of  Making.— Take  the  whites  of  6 
eggs,  1  cup  of  white  sugar,  same  of  flour,  1  tea-spoonful  of  butter,  2  table- 
spoonfuls  of  sweet  milk,  2  tea-spoonfuls  cream  tartar  and  1  of  soda.  Bake  in 
a  large  oblong  dripping  pan,  so  the  cake  will  be  very  thin;  me}»nwhile  stir 
another  batch,  making  just  the  same,  with  the  exception  of  using  the  yollis 
instead  of  the  whites;  when  both  are  done,  spread  when  warm  with  jelly,  or 
preserves  of  any  kind;  put  together,  bring  the  largest  side  of  the  cake  towards 
you,  and  roll  immediately;  or  cut  in  four  or  eight  parts,  put  together  alternately, 
putting  jelly  between  each  layer,  and  frost  lightly  over  the  top.  Another 
method  is  to  make  three  pans,  making  the  third  layer  of  %  red  sand  sugar, 
proceeding  the  same  as  for  the  other  layers;  in  putting  together  let  the  first 
layer  be  the  yellow,  made  of  the  yolks,  then  the  red,  and  lastly  the  whites. 
Nicely  frost  the  top,  and  you  have  a  beautiful  as  well  as  delicious  party  cake. 
They  are  very  pretty  made  into  rolls. 

Jelly  Bolls.— Sugar,  }4  cup;  3  eggs;  flour,  1  cup;  cream  of  tartar,  1 
tea-spoonful;  soda,  %  tea-spoonful  (or  in  place  of  the  tartar  and  soaa,  use 
'baking  powder,  \%  tea-spoonfuls).  Directions — Bake  in  thin  cakes,  spread 
with  jelly  and  roll  up  (jelly  side  in);  cut  across  the  roll. 


876 


DB.  CHASE'B  RECIPE8. 


Roll  Jelly  Cake.— Sugar,  1  cup;  4  eggs;  flour,  1  cup;  cream  of  tartai; 

\  tea-spoonful;  3oda,  %  tea-spoonful;   salt,  1    pinch.     Dtikctions — Mix  th« 

powdeis  and  salt  with  the  flour,  beat  the  eggs,  light;  add  the  sugar  and  flour, 

and  beat  jp  light  again.    Bake  in  a  square  pan,  turn  upon  a  towel,  spread  on 

'  &e  jelly,  and  roll  immediately. 

Jeily  Cake. — Sugar,  1  cup;  butter,  %  cup;  sour  milk,  J^  cup;  2  eggs; 
flour,  3  cups;  soda,  J^  tea  spoonful;  jelly.  DiKtCTioNS— Bake  in  4  cakea. 
When  cold  spread  the  jelly  and  lay  up. 

Bemarka. — Grated  cocoanut  and  sugar  arc  very  nice  in  this,  or  any  other 
jelly  cake,  in  place  of  the  jelly,  which  is  generally  used.  Remember  this,  also, 
when  shortening  (butter)  is  used  in  a  jelly  cake,  it  cannot  be  rolled. 

Corn  Starch  Cake. — Sugar,  \)4  cups;  flour,  \)4  cups;  butter,  J^  cup; 
com  starch,  %  cup;  milk,  J^  cup;  whites  of  6  eggs;  baking  powder,  1  tea- 
spoonful;  extract  of  lemon,  orange  or  vanilla,  2  tea-spoonfuls,  or  to  taste;  or  if 
your  taste  says  none,  use  none.  Directions — Cream  the  sugar  and  butter, 
then  the  beaten  whites  of  the  eggs;  wet  up  the  corn  starch  with  the  milk  and 
stir  in ;  then  sift  in  the  flour  wherein  the  baking  powder  has  been  mixed.  Bake 
in  a  moderate  oven. 

Bemarks. — See  general  remarks  upon  cake  making,  baking,  etc.,  to  test 
when  done;  but  another  test  is  a  cake  generally  loosens  from  the  edge  and  sides 
of  the  pan  when  it  is  done. 

Lady  Cake. — Whites  of  8  eggs,  beaten  to  a  froth;  white  sugar  2  cups; 
butter,  1  cup,  creamed  with  the  sugar;  flour,  3  cups;  cream  of  tartar,  1  tea- 
spoonful  in  the  flour;  sweet  milk,  %  cup,  with  soda,  1  tea-spoonful  in  it;  then 
heat  all  together  and  bake  in  a  mold  or  small  pans,  as  you  please.  Season,  if 
desired,  any  flavor  preferred. 

Lady  Cake,  2To.  2. — Sweet  milk,  %  cup;  powdered  sugar  and  flour, 
each  2  cups;  4  eggs,  whites  only;  baking  powder,  y^  tea-spoonful. 

Lady-Pingers.— One-half  lb.  pulverized  sugar  and  6  yolks  of  eggs,  well 
Btirred;  add  J^  lb.  flour,  whites  of  6  eggs,  well  beaten.  Bake  in  lady-finger 
tins,  or  squeeze  through  a  bag  of  paper  in  strips  two  or  three  inches  long. 

Lady  Fingers,  as  Made  in  India.— Sugar,  1  lb. ;  8  eggs;  flour,  1  lb. 
DiKECTioNs — Sift  sugar  and  flour;  beat  the  yolks  separately,  then  beat  with  the 
sugar  for  20  minutes;  then  beat  in  also  the  beaten  whites,  then,  slowly,  the 
flour,  and  drop  upon  white  paper,  long,  to  resemble  the  finger;  dust  sugar  over 
them  and  bake  in  a  hot  oven. — Indian  Domestic  Economy  and  Cooking. 

Bemarks.—These  will  be  found  equal  in  delicacy  to  a  true  "  lady's  finger," 
even  with  an  engagement-ring  upon  it.  I  should  say  moderate  oven,  lest  they 
melt,  if  too  hot,  in  baking. 

Love  Knots  for  Tea. — Little  cakes  folded  over  in  the  form  of  love 
knots  are  nice  for  tea.  Flour,  5  cups;  sugar,  2  cups;  butter,  1  cup;  a  piece  of 
lard  the  size  of  an  egg;  2  eggs;  sweet  milk,  3  table-spoonfuls;  soda,  %  tea- 
apoonful;  a  grated  nutmeg,  if  liked,  or  as  much  cinnamon.  DruECTioNB— 
Sift  the  soda  in  the  flour,  then  rub  in  the  butter,  lard  and  .sugar,  and  then  the 
beaten  eggs,  milk  and  spices,  if  any  are  used;  roll  thin  and  cut  in  strips  an  inch 


OAKES. 


871 


Trldo  and  5  or  6  long,  and  lap  across  In  a  true  love  knot.    Bake  in  a  quick  oven. 
Ann  Arbor  RtgigUr. 

Charlotte  Polonaise— Iced  Cake.— Powdered  sugar.  2  cups;  butter, 
J^  cup;  4  eggs,  beaten  separately;  cream,  1  cup,  or  rich  milk  with  a  little 
cream;  prepared  flour  (an  article  now  in  the  market),  8  cups. 

The  Custard. — Powdered  sugar,  1  small  cup;  6  eggs;  flour,  3  table-spoon- 
fuls; cream,  8  cups;  chocolate,  1  small  cup;  almonds,  J^  lb.;  citron,  J^  lb..; 
macaroons,  }4  ^^-  J  apricots,  }i  lb. ;  candied  peaches,  or  other  candied  fruit  in 
their  place,  ]4  lb.;  cold  milk.  Dibectionb — Beat  the  yolks  very  light;  mix 
the  flour  with  the  cold  milk,  then  stir  in  the  cream,  then  the  yolks,  slowly; 
boil  for  5  minutes,  stirring  constantly.  Now  pour  out  the  custard  into  8  equal 
parts. 

First  part — The  chocolate  b  dng  grated  and  the  macaroons  crumbled,  stir 
them,  with  1  table-spoonful  of  sugar  w.ith  the  first  and  boil  tor  5  minutes,  stir- 
ring all  the  while;  then  pour  out  and  whip  5  minutes  with  the  egg-beater  (if  you 
have  none,  beat  with  a  spoon),  flavor  with  vanilla  and  set  away  to  cool. 

Second  part — ^The  almonds  having  been  blanched  (the  skin  removed  by 
soaking  in  water  until  it  will  slip  off  with  the  thumb  and  fingers),  chop  them, 
then  pound  them  in  a  Wedgewood  mortar  (same  as  druggists  use,  the  name 
coming  from  the  man  who  first  made  them  from  a  mixture  made  for  this  pur- 
pose), putting  in  a  few  only  at  a  time,  adding  a  little  rosewater  from  time  to 
time.  Chop  the  citron  and  mix  with  the  pounded  almonds,  adding  sugar,  3 
table-spoonfuls,  and  stir  into  the  second  nart,  heating  to  a  boil;  flavor  with, 
exiract  of  bitter  almonds,  then  set  aside  as  the  first. 

Third  part — Chop  the  peaches,  or  other  candied  fruit,  fine,  and  stir  into 
Ihe  last  custard,  which  will  not  need  flavoring.  The  cake  being  baked  in  4  lay- 
ers, you  have  a  custard,  or  jelly,  of  different  color  or  flavor  to  go  between  each, 
the  top  to  be  iced  with  lemon  ice  or  frosting. 

Remarks. — This  makes  2  loaves,  and  although  it  is  not  presumed  that  this 
cake  will  be  made  for  every-day  use,  yet,  for  an  evening  party  or  other  especial 
occasions,  the  nicety  of  the  cake  will  pay  for  the  extra  trouble.  The  name. 
Polonaise,  means  simply,  in  three  parts,  like  music  having  three  crotchets  in  a 
bar. 

National  Cake.— White  part — Cream  together  1  cup  white  sugar  and  *^ 
cup  of  butter,  then  add  ^^ cup  of  sweet  milk,  the  beaten  whites  of  4  eggs ,%  cup 
of  corn  starch,  1  cup  of  flour  into  which  has  been  mixed  1  tea-spoonful  of  cream 
tartar  and  J^  tea-spoonful  of  soda.     Flavor  with  lemon  extract. 

Blue  part — Cream  together  1  cup  of  blue  sugar  sand  an  %  cup  of  butter, 
then  add  %  cup  of  sweet  milk,  1  he  beaten  whites  of  4  eggs  and  2  cups  of  flour, 
in  which  mijc  1  tea-spoonful  of  cream  of  tartar  and  J^  tea-spoonful  of  soda. 
No  flavor. 

Red  part — Cream  together  1  cup  of  red  sngiir  and  %  cup  of  butter,  then  add 
J^  cup  of  sweet  milk,  the  beaten  whites  of  4  eggs  and  2  cups  of  flour,  in  which 
mix  %  tea-spoonful  of  cream  of  tartar  and  %  tea-spoonful  of  soda.  No  flavor. 
Place  in  a  bake  pan,  first  the  red,  <  a  tho  white,  and  last  the  blue.  Bake  in  a 
moderate  oven. 


J 


«s?(»4t|; 


878 


DR.  CHASE'S  liECIPES. 


Kansas  Puffb.— One  cup  of  sugar,  J^  cup  of  butter,  J^  cup  of  molasses, 
1  cup  of  sour  milk,  1  tca-spoonfuI  of  soda,  1  cup  of  chopped  raisins,  and  1  cup 
of  cun-ants.  Flavor  with  cloves  and  cinnamon.  Make  a  little  stiffer  than  you 
would  cake  and  '  .\ke  in  little  gem  pans. — Ella  J.  Shirley,  Larned,  Ka. 

Remarks. — Following  our  National  colors,  or  red,  white  and  blue,  It  \a 
proper  to  give  one  of  black  and  white,  or  the  Union  Jack  (perhaps  red  and 
■white  would  have  been  better,  but  we  take  them  as  we  find  them),  for  the 
Prince  of  Wales,  by  Miss  E.  R.  Bruckman,  of  Tioga,  111.,  in  Blade: 

Prince  of  Wales  Cake. — Black  part — One  cup  of  brown  sugar,  %  cup 
each  of  butter  and  sour  milk,  2  cups  of  flour,  1  cup  of  chopped  raisins,  1  tea- 
spoonful  of  soda  dissolved  in  warm  water,  1  table-spoonful  of  molaases,  the 
yolks  of  8  eggs,  1  tea-spoonful  each  of  cloves  and  nutmeg. 

White  part — One  cup  of  flour,  %  cup  each  of  corn  starch,  sweet  milk  and 
butter,  1  cup  of  granulated  sugar,  2  tea-spoonfuls  of  baking  powder,  the  whites 
of  8  eggs.  Bake  all  in  4  layers.  Put  together  with  icing,  a  black,  tlien  a 
wUte,  alternating. 

Com  Staroh  Cake. — Sugar,  1  cup;  flour,  1  cup;  corn  starch,  )4  cup. 
milk,  J^cup;  butter,  %  cup;  whites  of  3  eggs;  cream  of  tartar,  2  tea-spoon- 
fuls; soda,  %  tea-spoonful.  Directions — Make  same  as  the  first,  above,  except 
the  cream  of  tartar  goes  mto  the  flour,  and  the  soda  to  be  dissolved  in  the  milk. 

Com  Staroh  Cake. — May  Millbank,  of  Bamhart's  Mills,  Pa.,  vouchoi* 
for  the  following:  One-half  cup  of  butter,  1  cup  pulverized  sugar,  J^  cup  of 
milk,  J^  cup  of  corn  starch,  1  cup  of  flour,  %  tea-spoonful  of  soda,  whites  of 
2  eggs.    Directions — Make  the  same  as  the  first. 

Ginger  Snaps. — Brown  sugar,  1  lb.  (see  table  of  number  of  cups  to  tho 
pound);  butter,  1  lb. ;  New  Orleans  molasses,  1  qt. ;  Babbitt's  saleratus,  1  oz. ; 
cloves,  2  ozs.;  ginger,  1  oz.;  cinnamon,  2  ozs.  Directions— Cream  sugar, 
butter  and  molasses;  dissolve  the  saleratus  in  a  very  little  hot  water,  and  stir 
in,  then  the  spices,  of  course,  all  ground;  then  sift  in  winter  wheat  flour,  to 
make  a  stiff,  very  stiff,  batter;  no  water,  excepting  the  least  possible  to  dissolvo 
the  saleratus. 

Remarks. — Having  to  stay  over  night  at  Howard  Station,  111,  I  found  so 
nice  a  ginger  snap  on  the  breakfast  table,  I  inquired  how  they  were  made,  and 
found  that  they  were  made  by  a  baker  within  a  short  distance  of  tlie  hotel, 
■who,  upon  my  introducing  myself,  very  kindly  gave  me  the  recipe,  as  above. 
But  in  my  hurry,  lest  being  left  by  the  cars,  I  missed  taking  his  njune,  so  I 
cannot  give  him  the  proper  credit,  which  I  ought  to  do,  Jis  bakers  will  very 
seldom  part  with  their  plans,  or  recipes,  for  doing  their  work.  He  charged  par- 
ticularly that  spring  wheat  flour,  such  as  was  generally  used  in  his  neighborhood, 
would  not  do.  Whether  it  is  chargeable  to  their  mills,  or  whether  it  is  appli- 
cable to  all  spring  wheat  flour,  I  am  not  aware;  a  test  in  the  north-western 
states  will  have  to  settle  tliis  point,  as  I  have  never  had  any  of  the  flour  to  test 
it  with. 

Ginger  Snaps,  Evangeline's.— This  lady  says:  Somebody  wanted  a 
^ger  snap  recipe  that  would  stay  hard,  and  not  g<3t  soft.    One  cup  of  butter* 


0AKE3. 


87» 


1  cup  of  lard,  1  cup  of  brown  sugar,  1  pt.  of  molasses,  1  table-spoonful  of 
ginger,  1  cup  of  sour  milk,  2  tea-spoonfuls  of  soda,  1  pt.  of  flour — use  more,  if 
needed.  Melt  lard  and  butter  together,  stir  in  the  ginger,  sugar  und  mola-sses; 
dissolve  the  soda  in  the  milk;  stir  all  together,  put  in  the  flour,  roll  out  thin, 
cut  and  bake  in  a  quick  oven. 

Remarks. — If  made  sufficiently  stiff,  properly  baked,  allowed  to  get  cold, 
then  kept  from  the  air,  they  will  keep  hard  a  very  long  time. 

Ginger  Snaps.— Here  is  the  way  they  make  them  in  the  Old  Bay  Stato 
(Massachusetts),  and  they  consider  them  veiy  excellent:  Molasses,  1  cup;  but* 
ter,  2  table-spoonfuls;  ginger,  1  table-spoonful;  salcratus,  1  tea-spoonful;  flour. 
DiBKCTiONS — Boil  the  molasses  and  stir  in  the  butter,  ginger  and  salcratus, 
rolled  fine;  and  stir  the  flour  in  while  hot;  roll  out  thin,  cut  and  bake. 

Ginger  Snaps. — Sugar,  2  cups;  eggs;  fried  meat  gravy,  1  cup;  cider 
vinegar,  1  table-spoonful;  ginger,  1  table-spoonful;  soda,  1  large  tea-spoonful; 
flour  enough  to  roll ;  bake  in  a  quick  oven.  Mrs.  R.  S.  Armstrong  is  responsi- 
ble for  this. 

Ginger  Snaps. — I  will  give  you  another  from  the  "Indiana  Dutch 
Girl,"  of  Tillmore,  Ind..;  Lard  or  butter,  1  cup;  New  Orleans  molasses,  1  cup; 
ginger,  1  table-spoonful;  soda,  1  heaping  tea-spoonful;  flour  enough  to  make  a 
stiff  dough;  roll  quite  thin,  cut  with  cake  cutter  and  bake  quick. 

Ginger  Drop  Cake. — Shortening,  %  cup;  sour  milk,  1  cup;  brown 
sugar,  1  cup;  molasses,  J^cup;  2  eggs;  ginger,  1  tea-spoonful;  soda,  1  round- 
ing tea-spoonful;  flour  enough  to  make  a  thick  batter,  to  drop  from  a  spoon,  in 
drops  as  large  as  an  egg,  in  a  bread  pan,  far  enough  apart  not  to  touch.  To 
be  eaten  warm. 

Remarks. — In  this,  and  the  foregoing  "snap"  recipes,  you  have  a  sufficient 
variety  for  the  hard  or  drier  kind  of  ginger  cakes;  hence  I  now  take  up  the 
softer  gingerbread,  for  which  I  have  several  excellent  recipes. 

Gingerbread  for  Training.— This  recipe ,  was  sent  to  the  Detroit 
Tribune  by  a  "Mrs.  D.,"  of  Atchison,  Kan.,  in  answer  to  "Uncle  Ben's" 
inquiry  for  a  recipe  for  making  "  training  "  gingerbread;  and  although  she  was 
not  positive  that  it  was  ever  used  to  "  train  "  by,  yet  she  thinks  it  good  enough: 
"Molasses,  1  cup;  butter,  %  cup;  boiling  water,  %  cup;  ginger,  1  tea-spoonful; 
soda,  1  tea-spoonful;  flour.  Dikections — Pour  the  water  on  to  the  butter  and 
when  cool  add  the  rest  and  flour  enough  to  roll.  When  baked  wet  the  top  with 
molasses,  diluted  considerably  with  water,  and  sprinkle  with  sugar.  It  will  bo 
found  toothsome." 

Gingerbread,  Alice's.— This  was  furnished  to  the  "Household  Depart- 
ment" of  the  Blade  by  Elizabetli  Kent,  of  Burlington,  Vt.,  but  for  a  plain, 
small  cake  or  loaf,  with  quite  a  ginger  flavor,  it  can  be  depended  upon: 
"Molasses,  1  cup;  boiling  water,  1  cup;  butter.  1  table-spoonful;  ginger,  1 
table-spoonful;  soda,  1  tea-spoonful;  thicken  to  pour." 

ifemarfe}.— Pouring  the  hot  water  upon  the  butter,  and  then  putting  in  the 
molasses  to  help  cool  it,  as  in  the  next  recipe  above,  and  when  cool,  the  other 
tttides,  and  baking  in  a  moderately  hot  oven,  is  the  order  of  proceeding. 


880 


DB.  CHASE'S  RECIPES. 


Gingerbread,  Mru.  Bioe's.— This  recipe  1b  from  Mrs.  Rosella  Rice^ 
quite  an  extensive  writer  for  tlie  Blade  "  Household.'*  It  was  given  in  answer 
to  an  inquiry  for  her  gingerbread  recipe,  which,  she  says,  "  I  give  with  pleas- 
ure." I  take  pleasure,  also,  in  giving  it  a  place,  for  I  know  it  is  good.  She  says; 
"  Take  1  cup  of  sugar,  1  of  butter,  1  of  West  India  molasses,  1  of  sour  milk  or 
butter  milk,  2  eggs,  1  table-spoonful  of  ginger,  1  tea-spoonful  of  cinnamon,  and 
one  of  soda,  dissolved  in  hot  water.  Take  flour  enough  to  make  a  good  batter, 
say  4  or  6  cupf uls,  but  don't  make  it  too  thick ;  stir  the  spices,  sugar  butter  and 
molasses  together,  keeping  the  mixture  slightly  warmed;  then  add  the  milk, 
then  the  eggs,  beaten  their  lightest,  then  the  soda,  and  then  the  flour,  last. 
Beat  it  long  and  well,  and  buko  in  a  large  buttered  pan ;  or,  if  for  cakes,  in 
patty  pans.  If  you  want  to  add  raisins,  dredge  them  with  flour,  and  put  them 
in  the  last  thing." 

Remarks. — Here  you  may  have  a  loaf  cake  with  or  without  raisins,  or  may 
bake  in  small  cakes  if  you  choose. 

Gingerbread,  Soft. — Molasses,  8  cups;  butter  or  lard,  1  cup;  sour  milk, 
1  cup;  4  eggs;  ginger,  2  table-spoonfuls;  soda,  1  table-spoonful;  flour,  7  cups. 
DuiECTioNB — Stir  butter,  sugar,  molasses,  and  ginger  together;  then  the  milk 
and  eggs  well  beaten;  then  the  soda  dissolved  in  a  little  hot  water;  then  the 
flour. 

Remarks. — This  writer  to  the  Blade  "Household"  only  gives  the  name 
"Jessie,"  but  assures  her  friends  that  "  I  know  this  to  be  good,  for  I  have  used 
it  over  twelve  years,"  but  the  reading  of  it  satisfied  me  it  was  good,  hence  I  give 
it  a  place.  Having  given  my  whole  life  to  the  observation  and  test  of  practical 
items  of  a  general  character,  I  know  as  quick  as  I  read  a  recipe  whether  it 
is  reliable  or  not.  At  least,  for  several  years  pest,  I  have  tested  but  very  few 
recipes  which  proved  a  failure;  while,  in  my  earlier  experience,  the  failures 
were  frequent.    Such  I  now  throw  aside  on  their  first  reading. 

Gingerbread,  Poor  Man's.— Molasses,  1  cup;  sugar,  J^  cup;  1  egg; 
buttermilk,  %  cup;  lard  or  butter,  1  table-spoonful;  ginger,  1  table-spoontul; 
cinnamon,  1  tea-spoonful;  soda,  1  tea-spoonful;  flour,  2  cups.  "A.  Y.  E.,"  of 
O'Brien,  Iowa,  says  of  it:  "Good  and  very  cheap.  [See,  also,  "Poor  Man's 
Cake."] 

Ginger  Cakes,  or  Bread.— "Mrs.  S.  E.  H.,"  of  Circleville,  O.,  gives 
the  Blade  "  Household "  the  following,  which  I  give  in  her  own  words:  "I 
give  a  good  ginger  cake  recipe — one  that  has  taken  the  premium  at  our  county 
fair  for  the  last  five  years:  One  pt.  best  Orleans  molivsses,  1  pt.  of  srur  butter- 
milk,  1  large  table-spoonful  of  ginger,  1  of  lard,  1  of  soda;  dissolve  the  soda  in 
the  buttermilk;  flour  enough  to  make  soft  as  you  can  handle,  the  softer  the 
better.  Turn  on  the  bread-board,  roll,  cut  into  cakes,  and  bake  in  a  quick  oven. 
Try  this.  If  you  prefer  it  baked  in  pans,  add  2  eggs,  well  beaten,  and  mix  aa 
other  cake.    .A  small  lump  of  alum,  dissolved,  improves  the  cake." 

Remarks. — Most  people  object  to  the  use  of  alum  in  baking  powders;  then 
why  not  objectionable  to  use  it  here?  I  think  it  is  not  at  all  necessary ;  but  if  it 
is  used,  "  a  small  liimp  "  i&  toQ  indefinite.    I  would  s^y  not  more  than  half  to  a 


CAKE8. 


teanspoonfu),  at  most     If  pulverized,  It  dissolves  quicker,  using  a  little  hot 
water. 

Ginger  Cookies. '-Sugar,  }4  cup:  molasses,  ^  cup;  shortening,  "%  cup; 
boiling  wutcr,  ^  cup;  soda,  %  tea-spoonful;  ginger,  1  large  tou-spounful;  salt; 
flour.  DiiiKCTioNs — Have  the  shortening  very  hot  and  the  water  boiling;  dis- 
solve the  soda  in  the  water  and  put  into  the  creamed  sugar,  shortening  and 
molasses;  use  only  flour  enough  to  make  as  soft  a  dough  as  you  can  roll,  dusti 
Ing  freely. 

liemarks. — This  recipe  is  from  Sarah  Green,  of  Portage ville,  N.  Y.,  who 
Indicates  it  to  be  nice,  if  properly  made.    The  two  following  are  also  hers: 

Sugar  Cookies.— Sugar,  %  cup;  butter,  %cup;  1  egg;  cream  of  tartar, 
2  tea-spoonfuls;  soda.  1  tea-spoonful;  hot  water,  }{  cup,  to  dissolve  the  soda; 
flour,  sufficient 

liemarks.— ^ake  from  general  directions,  at  the  head  of  this  subject,  also 
the  following: 

Sugar  Cookies.— Sugar,  1  cup;  butter,  1  cup;  sour  milk,  1  cup;  soda,  1 
tea-spoonful.  Mix  soft  as  possible.  Caraway  seed,  she  says,  is  the  best  season* 
Ing  for  sugar  cookies. 

Sugar  Cookies,  No.  2.— Sugar,  1  cup;  butter,  1  cup;  1  egg;  essence  of 
lemon;  flour  to  roll  and  cut  out, — Mrs,  O.  W.  Phillip*. 

Excellent  Cookies. — Meat  fryings,  1  cup,  or  butter,  }^  cup,  and  lard, 
j^cup;  sugar,  1  cup;  cold  water,  1  cup;  soda,  scant  tea-spoonful;  nutmeg  to 
taste.  Mix  quickly,  roll  very  thin,  and  cut  with  teacup  or  goblet.  The  cookies 
will  not  curl;  bake  in  a  quick  oven. 

Cookies,  With  Carbonate  of  Ammonia.— Carbonate  of  ammonia, 
1  oz.;  sugar,  1  pt  ,  sweet  milk,  J^  pt.;  sweet  cream,  %  pt.;  flour,  enough  to 
roll  them  out  nicely.  Bake  quick.  They  are  better  to  let  them  stand  2  or  8 
days.     So  says  "Fannie  C,"  of  ^Medina,  Wis. 

CookieSjWithAmmonia.— Lard, lib,;  sugar, 5 cups;  milk,  1  qt.;  car- 
bonate  of  ammonia,  1^  ozs.;  caraway  seed,  a  little  salt,  and  flour  to  make  stiflj 
enough  to  roll.  Directiohs  —  Dissolve  the  ammonia  In  the  milk  and  add  to 
the  lard  and  sugar,  previously  rubbed  together.  For  small  families,  one-half 
or  one-fourth  the  amount  may  be  used.  Hope  Humason,  of  Brookside,  Conn., 
says:  "  It  has  been  tried  and  approved.** 

Remarka.— It  will  be  observed  that  where  more  than  one  recipe  Is  given  for 
making  any  cake,  or  other  article,  they  are  always  different;  so  that  persons 
who  have  not  the  articles  called  for  in  one  may  have  those  called  for  in  another, 
thus  enabling  everybody  to  be  accommodated.  And  I  may  properly  say  here 
that  I  give  none  which  my  own  judgment,  from  my  long  experience  in  study- 
ing and  testing  practical  recipes,  does  not  at  once  consent  to  the  appropriateness 
ot  the  ingredients  to  produce,  if  properly  combined,  the  cake,  or  whatever 
other  article  the  recipe  calls  for. 

Cufitard  Jelly  Cake. — Sugar,  1  cup;  8  eggs;  flour,  ly^  cups;  cream  of 
liartar,  1  tto-spoonful;  soda,  1  tea^poonful;  cold  water,  2  table-spoonfuls;  make 
4  layers. 


I  ■;  i:i 


DR,  OnASEr 8  RECIPES. 


(hutardfbr  (he  Cake.— Swoet  milk,  1  pt.;  2  eggs;  sugar,  1  cnp  0.\(^i 
brown  Is  best);  com  starch,  2  tablo-spoonfuls,  beaten  with  a  little  milk;  butter, 
}{  cup.  DiRBCTioNB — Put  the  milk  in  a  tin  pan  on  the  stove  and  let  It  com9 
to  a  boll;  then  stir  In  the  sugar,  then  the  butter,  then  the  eggs,  then  the  coro 
starch;  it  must  be  stirred  rapidly  all  the  time,  so  as  not  to  burn.  Let  It  boll 
until  It  is  about  as  thick  as  Jelly.  When  cold  flavor  with  lemon  extract.  Do 
not  make  the  cake  until  you  make  the  custard,  as  the  custard  must  be  put  on 
the  cakes  as  soon  as  they  are  taken  from  the  oven. — White  Lily,  WiUeyville,  0. 

Cream  Cake. — Sugar,  1  cup;  butter,  ^  cup;  whites  of  4  eggs;  sweet 
milk,  }4  <^»P:  ^o^%  1  tea-spoonful;  cream  of  tartar,  2  tea-spoonfuls;  flour  9 
cups.     Bake  In  round  tins. 

For  tlie  Cream. — The  yolks  of  8  eggs;  sweet  milk,  ^  pt.;  butter  the  size 
of  an  egg',  com  starch,  4  tcaspoonfuls;  sugar  to  suit  the  taste,  as  for  custard. 
BmECTioNB — ^Boil  the  same  as  custard,  and  when  a  little  cool,  flavor  with 
lemon,  orange,  or  vanilla,  and  spread  between  the  layers. 

Prenoh  Cream  Cake. — I  will  give  It  In  their  words:  Beat  8  eggs  and  1 
cup  of  sugar  together  thoroughly;  stir  1  tea-spoonful  of  baking  powder  into 
1%  cups  of  flour  (sift  the  flour  In),  sti'-'ing  all  the  while  in  one  direction.  Bake 
In  2  thin  cakes.  Split  the  cakes  while  hot,  and  fill  in  the  cream  prepared  in  the 
following  manner:  To  1  pt.  of  new  milk  add  3  table-spoonfuls  of  ccm  starch, 
1  beaten  egg,  and  %  cup  of  sugar;  stir  while  cooking,  and  whon  liot,  put  In 
butter,  size  of  an  egg;  flavor  the  cream  with  lemon,  vanilla,  or  pincnpi)le.  The 
milk  for  cream  must  be  put  In  a  pail  and  then  neated  in  a  pot  of  hot  water- 
same  as  one  does  blanc  mauge. 

Boston  Cream  Cakes. — Water,  2%  cups;  flour,  2  cups;  butter,  1  cup; 
and  5  eggs.  Boil  the  butter  and  water  together;  stir  in  the  flour  while  boiling; 
after  It  is  cool  add  the  eggs  well  beaten.  Put  a  large  spoonful  In  muflin  rings, 
and  bake  20  minutes  in  a  hot  oven. 

The  cream  for  them  is  made  this  way:  Put  over  the  fire  1  cup  of  milk, 
add  not  quite  a  cup  of  sugar;  1  egg,  mixed  with  8  tea-spoonfuls  of  corn  starch 
and  1  table-spoonful  of  butter.  When  cool  add  vanilla  to  the  taste;  boil  a  few 
moments  only.  Open  the  cakes  and  fill  them  with  the  cream.  They  are  easily 
made,  and  are  delicious. 

Snow  or  Tea  Cake.— Mrs.  R.  H.  De  La,  Brough,  Iowa,  makes  these 
remarks  in  introducing  this  cake  recipe.    She  says: 

"  I  often  make  a  cake  which  I  think  is  the  nicest  tea  cake,  or  for  dyspeptic 
persons  (as  it  is  not  a  rich  cake),  that  I  ever  saw.  One  and  a  half  cups  of  nice 
white  sugar  and  1  cup  of  flour,  rubbed  well  together;  add  1  tea-spoonful  of 
cream  tartar,  and  stir  until  thoroughly  incoiporated;  whites  of  10  eggs  (or  7 
make  it  very  nice  when  eggs  are  scarce),  beati.n  to  a  stiff  froth,  stirred  with  the 
other  mixture,  just  enough  to  mix  evenly;  bike  In  a  moderate  oven." 

Saratoga  Tea  Cakes. — To  each  pound  of  flour  allo\'  a  dessert-spoonful 
of  yeast  powder,  1  egg,  %  pt.  of  milk,  2  spoonfuls  of  melted  butter,  2  spoonfuls 
of  sugar.  Rub  the  dry  ingredients  together,  then  quickly  mix  In  the  milk  with 
Hie  butter,  then  the  l^aten  egg;  cut  out  into  biscuit  form,  und  bake  quickly 
ts.  Ibuttered  pans. 


CAKES. 


888 


White  Cake.— Contributed  by  Laughiug  Ora,  Morris,  111.  Two  cups  of 
sugar,  %  cup  of  butter;  l)cat  the  butter  and  sugar  till  like  cream;  stir  In  1  cup 
of  gweot  milk;  add  8  cups  of  flour  and  2  tea-spoonfuls  of  baking  powder;  boa^ 
the  whites  of  5  eggs  and  stir  in  with  the  flour.    Do  not  bake  too  fast. 

White  Mountain  Oake.— Sugar,  2  cups;  butter,  1  cup;  flour.  8  cups: 
«weet  milk,  ^  cup;  whites  of  10  eggs,  beaten  very  stiff  (or  the  whole  of  5  eggs, 
if  the  shade  from  the  yolks  is  no  objection);  cream  of  tartar,  2  tea-spoonfuls; 
soda,  1  tea-spoonful.  Dikkctionb— Bake  in  8  deep  jelly  tins,  or  6  thin  layers. 
If  iced,  take  tlie  whites  of  4  eggs;  white  powdered  sugar,  ^  ^able-spoonfuls { 
flavor  to  taste,  if  desired. 

White  Mountain  Cake,  loed.— Granulated  sugar,  8  cups;  butter,  1 
cup;  S  eggs;  sweet  milk,  1  cup;  flour,  8  cups;  cream  of  tartar,  2  tca-spoonfulS) 
soda,  1  tea-spoonful;  salt,  1  pinch.  Dibectionb — Beat  tlie  butter,  sugar,  and 
yollcs  of  the  eggs  to  a  cream;  mix  soda  in  the  milk  and  the  cream  of  tartar  in 
the  flour;  add  the  whites  just  before  the  flour.  Bake  in  jelly  cake  tins,  brown* 
Ing  a  little. 

In  Place  of  Jelly.— Tako  the  whites  of  2  eggs,  a  little  water,  and  the  proper 
amount  of  powdered  sugar,  beat  together  and  with  a  knife  spread  over  the  top 
of  each  cake.  Grate  a  fresh  cocoanut  and  mix  it  with  more  sugar,  and  sprinkle 
it  over  the  cakes;  then  lay-up,  finishing  the  top  the  same. 

Remarks. — Especially  applicable  for  use  upon  occasions  when  ice  CTeam],ia 
to  be  served. 

Loaf  Cake. — Butter,  1  cup;  sugar,  3  cups;  4  eggs;  sweet  mflfc,  1  cup; 
cream  of  tartar,  2  tea-spoonfuls;  soda,  1  tea-cpoonful. 

White  Cake,  With  Sweet  Milk.— Sugar,  S  cups;  butter,  1  cup; 
flweet  milli,  1  cup;  whites  of  5  eggs;  baking  powder,  3  tea-spoonfuls. 

White  Cake,  With  Butter  Milk. — Fino  white  sugar,  8  cups;  butter, 
1  cup;  butter  milk,  1  cup;  whites  of  10  eggs:  baking  powuci,  8  tea-spooufuls; 
lemon,  to  taste;  flour,  4  cups.  Dibectionb — Let  some  one  beat  the  whites  of 
the  eggs  to  a  stiff  froth  while  you  cream  the  sugar  and  butter,  etc.,  mixing  ia 
the  whites  last. 

Tea  Cake  Instead  of  Biscuit— Without  Sugar.— Butter  (or  half 
lard),  1  cup;  sweet  milk,  1  cup;  4  eggs;  salt,  1  pinch;  flour,  1%  pts.;  baking 
powder,  2  tea-spoonfuls. 

Remarkn.—li  will  be  found  excellent. 

Tea  Cake. — Sugar,  1  cup;  butter,  1  table^spoonful;  1  egg:  buttermilk,  1 
cup;  soda,  1^  tea-spoonful;  flour  to  make  a  tolerably  stiff  batter. 

Remarks. — "Aunt  Margaret "  always  makes  this  when  she  flnds  a  visitor  to 
tea,  and  only  half  an  hour  to  make  and  bake  the  cake  in:  also,  because  it  is 
good  cold. 

Tea  Cakes.— Sugar,  2  cups;  butter,  1  cv  sour  milk,  or  buttermilk,  1 
cup;  soda,  %  tea-spoonful;  flour,  nutmeg  or  caraway.  Diuections— Beat  the 
sugar  and  butter  together  and  add  the  milk.  Dissolve  the  soda  in  a  littje  water 
aDd  add,  with  as  much  flour  as  will  make  a  stiff  dough,  grating  in  a  little  nut* 


884 


DR.  CEASE'S  RECIPES. 


A 


meg,  or  sprinkle  in  some  caraway  seed,  as  you  choose.  Boll  and  cut  In  small 
cakes,  baking  a  light  brown. 

French  Iioaf  Cake. — Sugar,  23^  cups;  butter,  1^4  cups;  flour,  1J4  cupe; 
8  eggs;  some  milk,  2  table-spoonfuls;  soda,  )^  tea-spoonful ;  1  lemon.  Dirkc- 
TioNS — Cream  the  butter  and  sugar  together,  then  stir  in  the  yolks  (the  French 
always  beat  the  yolks  and  whites  separately),  then  the  whites;  and,  having 
grated  off  the  yellow  of  the  lemon  (peeled  off  the  white  and  thrown  away),  and 
also  grated  up  the  inside  upon  a  coarse  grater  and  picked  out  the  seeds,  stir  this 
in,  then  the  flour,  and  having  dissolved  the  soda  in  the  sour  milk  stir  it  in  and 
bake  in  a  moderate  oven.  An  orange  or  two  may  be  used  instead  of  a  1(  "^n, 
for  variety's  sake,  if  desired  or  preferred. 

Remarks.— It  may  not  be  amiss  to  say  that  the  French  not  only  beat  the 
yolks  and  whites  of  eggs  separately,  and  for  a  long  time,  but  they  also  make 
their  ca,kes  very  rich.  If  it  is  desired  to  have  cake  like  theirs  we  must  follow 
*'ieir  directions. 

Preneh  Loaf  Cake— Plain.— Sugar,  2  cups;  butter,  }4  cup;  sweet 
milk,  1  cup;  flour,  8  cups;  3  eggs;  baking  powder,  8  tea-spoonfuls.  Direc- 
tions— Cream  the  sugar  and  butter  together  with  the  hand;  beat  the  eggs  well 
and  stir  in;  then  add  the  milk;  stir  the  baking  powder  into  the  sifted  flour  and 
mix  in  thoroughly,  and  bake  in  a  moderate  oven  two  fair-sized  cakes. 

Remarks, — Flavoring  of  any  kind  may  be  used;  but  the  first  time  I  ate  ol 
It  was  at  my  own  t  ble,  made  by  one  of  my  married  daughters,  without  flavor, 
ing.  If  flavoring  is  used,  of  course  it  is  not  plain,  and  it  certainly  is  very  nice 
with  any  flavoring.  * 

Delicious  Cake.— White  sugar,  2  cups;  butter,  1  cup;  sweet  milk,  1  cup; 
8  eggs;  soda,  }4  tea-spoonful;  scant  tea-spoonful  of  cream  of  tartar;  flour,  8 
cups.    DniECTioNs — Beat  eggs  separately  and  bake  in  rather  a  hot  oven. 

Delicate  Cake.— Flour,  8  cups;  sugar,  2  cups;  butter,  ^  cup;  sweet 
milk,  ^  cups,  and  1  tea-spoonful  of  cream  of  tartar  (or  %  cup  of  sour  cream), 
}4  tea-spoonful  of  soda.  Beat  well,  then  add  the  whites  of  6  eggs  beaten  to  a 
stiff  froth,  flour  to  taste. 

Remarks.— This  is  in  the  words  of  the  "Belle"  of  Libertyville,  Iowa,  and 
will  be  found  delicate  as  belles  in  general. 

Delicate  Cake,  Cheap  and  Easy  to  Make.— Butter,  ^  cup;  sugar, 
scant  2  cups,  stirred  to  a  cream;  flour,  3  cups;  baking  powder,  2  tea-spoonfub, 
run  through  a  sieve  twice;  sweet  milk,  %  cup;  whites  of  6  eggs;  flavor  with 
lemon. 

Rt,narka. — This  makes  a  delicate  jelly  cake  baked  in  layera 

Jumbles  —Mrs.  Phoebe  Jane  Rankin,  of  DUnols,  gives  the  following 
recipe  for  a  very  nice  jumble:  Sugar,  2  cups;  lard,  1  cup;  beat  to  a  cream, 
then  add  2  eggs;  sweet  milk,  1  cup;  soda,  1  tea-spoonful;  cream  of  tartar,  % 
tea-spoonful;  then  stir  in  flour  till  about  as  stiff  as  pound  cake;  put  plenty  of 
flour  on  the  board;  dip  out  the  dough  with  a^oon;  flour  your  rolling  pin  weU; 
roll  to  about  ^  inch  thick;  sprinkle  sugar  over  the  top;  cut  out  and  bake  in  a 


CAKES. 


88S 


[1 
d 

)1 
r. 


et 

). 
a 

id 


ng 


quick  oven;  when  done  set  on  edge  to  cool;  the  softer  they  are  rolled  out  the 
better  they  will  be.    Add  a  little  lemon  extract  if  you  like. 

Jumbles,  or  Sand  Tarts.— Sugar,  2  cups;  eggs,  4;  sweet  milk,  J^ 
cup;  baking  powder,  2  tea-spoonsful;  flour.  Dirkctionh — Use  flour  enough, 
only,  to  make  as  cookies;  then  sprinkle  on  sugar,  cinnamon  and  nutmeg,  and 
bake  in  a  quick  oven. 

Remarks. — Sprinkling  the  sugar  and  spices  upon  the  surface  gives  them  a 
sandy  appearance,  and  hence  some  cooks  call  them  sand  tarts. 

Soft  Jumbles. — Butter,  1  cup;  sugar,  2  cups;  2  eggs;  sour  or  sweet 
milk,  1  cup;  flour,  4  to  4J^  cups;  soda,  1  tea-spoonful,  scant;  cream  of  tartar, 
2  tea-spoonfuls;  vanilla  ex.,  1  tea-spoonful.  Directions — Cream  tho  sugar 
and  butter,  and  add  one-half  the  milk,  in  which  the  vanilla  has  been  put;  then 
one-half  the  flour,  then  the  beaten  eggs;  then  the  other  half  of  the  flour  into 
which  the  cream  of  tartar  has  been  mixed  by  sifting  together;  lastly  the  other 
half  of  the  milk  in  which  the  soda  has  been  dissolved.  Make  in  small  cakes 
and  bake  quickly. 

Remarks. — Jumbles  are  always  to  be  sprinkled  with  sugar,  or  rolled  ia 
sugar.    For  me  the  more  sugar  the  better  is  the  jumble. 

Bicb  Jumble.— Sugar  and  butter,  1  lb.  each;  cream  together,  with  4 
eggs;  then  mix  in  1%  lbs.  of  flour.  Directions — Roll  in  powdered  sugar, 
lay  on  buttered  tins  and  bake  in  a  quick  oven. 

Remarks. — Coffee  sugar,  2^^  cups,  equal  1  pound.  Butter,  2  cups,  equal 
1  pound;  and  flour,  3  cups,  make  1  pound.  Common  sized  tea-cups  are  in- 
tended. But,  for  large  families,  the  largest  coffee  cup  may  be  taken,  as  tho 
proportions  would  be  the  same,  except  that  the  soda  and  cream  of  tartar  (when 
used)  should  be  increased  accordingly. 

Muffins  for  Tea. — Flour,  3  cups;  baking  powder,  2  tea-spoonfuls;  3 
eggs;  melted  butter,  2  table-spoonfuls;  sweet  milk,  1  pt. ;  a  little  salt.  Direc- 
tions— Sift  flour  and  baking  powder  together,  stir  in  the  egg  and  butter,  thea 
the  milk.    Bake  in  rings,  in  a  quick  oven. 

MufOns. — Milk,  1  pt. ;  yeast,  i?^  cup;  salt,  a  very  little;  flour,  sufficient 
to  make  a  batter.    Directions — When  light,  cook  in  rings  upon  the  stove. 

Mush.  Muf9.ns. — Take  cold  mush,  made  in  the  ordinary  way,  thin  with 
milk,  1  qt.;  7  eggs,  and  butter  the  size  of  an  egg;  a  little  salt;  then  bring  to 
the  proper  consistency  with  wheat  flour.    Bake  in  rings. 

Remarks. — ^Very  nice  and  healthful  to  thicket!  with  graham  flour.  If  these 
are  not  as  light  as  some  may  choose,  put  a  little  baking  powder  in  the  flour. 

Hermits.-Brown  sugar,  IJ^  cups;  3  eggs;  butter,  1  cup;  raisins,  chop- 
ped, 1  cup;  sour  milk,  2  table-spoonfuls ; soda,  1  tea-spoonful;  cinnamon,  nut- 
meg, cloves,  and  allspice,  of  each  J^  tea-spoonful;  flour  enough  to  roll  out;  cut 
as  in  cookies. 

Apple  Fruit  Cake.— Dried  apples,  1  cup;  molasses,  1  cup;  1  egg; 
sugar,  %  cup;  milk,  %  cup;  flour,  2%  cups;  baking  powder,  1  tea-spoonful. 
DnuECCTioNS— Soak  the  apples  over  night,  thea  steam  ustil  soft;  then  simmer 

96 


DB.  CHASE'S  RECITES. 


them  slowly  in  the  molasses,  until  well  cooked;  when  cool,  add  the  other  ingre- 
dients and  bake. 

Apple  Fritters. — Prepare  the  batter  as  for  fritters,  having  washed,  and 
sliced  the  apples,  crosswise,  and  if  you  have  a  corer  the  core  should  have  been 
taken  out.  Have  the  lard  boiling  hot.  Drop  the  slices  into  the  batter  and  see 
that  every  part  is  well  covered;  fry  until  brown,  then  turn  and  fry  until  done. 

Eemaiks. — These  instructions  are  from  Miss  Arabell,  of  Knox  City,  Mo. 
I  say  Miss  because,  as  she  gives  no  "sir"  name,  I  take  it  for  granted  she  had  not 
found  the  "  sir."    I  will  guarantee  the  fritters,  however,  to  be  found  nice. 

Coffee  Cake. — Brown  sugar,  2  cups;  4  eggs;  butter,  1  cup;  molasses,  1 
€up;  cold  coffee,  1  cup;  raisins,  2  cups;  cloves,  2  tea-spoonfuls;  i^  a  nutmeg: 
«oda,  1  tea-spoonful;  flour,  4  cups. 

Coffee  Cake. — Brown  sugar,  butter,  cold,  strong  coffee  and  molasses, 
each  1  cup;  8  eggs;  raisins,  2  cups;  baking  powder,  2  tea-spoonfuls;  flour,  3 
cups. 

Baisin  Cake.— Sugar,  IJ^  cups;  butter,  %  of  a  cup;  milk,  %  of  a  cup; 
flour,  8  cups;  chopped  raisins,  1  cup;  8  eggs;  baking  powder,  1}^  tea-spoon- 
fuls.   Bake  as  a  whole  or  in  sheets. 

Raisin  Cake,  Without  Sugar.— Flour,  1  oup;  cream,  2  cups;  butter, 
1  cup;  4  eggs;  raisins,  1  lb.,  not  chopped;  candied  lemon,  1,  chopped;  soda,  1 
tea-spoonful;  a  little  cloves  and  cinnamon  may  be  added.    Stir  well. 

Pig  Pound  Cake. — Brown  sugar,  chopped  figs,  raisins  and  flour,  each 
1  lb.;  butter,  %  lb.;  cream  or  nulk  (sour),  J^  pt. ;  7  eggs;  soda,  J^  tea-spoon- 
ful; 1  nutmeg. 

Hemarks.—Ona  tea-spoonful  of  alum,  pulverized,  is  added,  by  some,  but  I 
would  prefer  cream  of  tartar. 

Currant  Cake. — Butter,  1  cup;  sugar,  2  cups;  4  eggs;  flour,  SJ^  cups; 
sour  milk,  Icup;  English  currants,  2  cups;  saleratus  or  soda,  1  tea-spoonful; 
fla^  "  with  lemon  or  other  extracts,  as  you  choose. 

Pruit  Cake,  Plain.  —  Sweet  milk,  1  cup;  molasses,  %  cup;  brown 
sugar,  1  cup;  butter,  %  cup;  2  eggs;  raisins  and  currants,  each,  J^  lb.;  salt,  1 
tea-spoonful;  cloves  and  cinnamon,  each,  1  table-spoonful;  nutmeg;  baking 
powder,  2  tea-spoonfuls;  flour,  3  cups.     See  directions  in  next  cake. 

Premium  Pruit  Cake.— Sugar,  3  cups;  butter,  lineups.  6  eggs;  sous 
cream,  \%  cups;  saleratus  or  soda,  2  tea-spoonfuls;  currants  %  lb.;  raisins,  % 
lb.;  citron,  J^lb.;  1  nutmeg;  flour.  Directions — Beat  the  eggs  thorouglily; 
tlien  add  sugar  and  butter,  and  beat  till  smooth.  Dissolve  the  saleratus  in  a 
little  warm  water  and  put  it  in  the  cream,  and  make  the  cake  quite  thick  with 
flour  to  prevent  the  fruit  from  settling  to  the  bottom.  Do  not  chop  the  raisins, 
but  cut  them  in  halves  and  remove  the  seeds,  else  use  "seedless"  raisins;  then 
scald  a  few  moments  to  soften,  drain  and  flour(dredge)  them  before  putting  into 
the  cake.  Cut  tlie  citron  in  thin  slices,  and  as  you  fill  in  a  layer  of  cake  put 
the  citron  over  evenly,  then  more  of  the  cake  mixture  and  another  layer  of  the 
citron;  and  so  on,  until  the  citron  is  evenly  divided  through  the  whole. 


CAKES, 


9n 


Hemarka. — Mrs.  John  Rice,  of  Seneca  county,  Ohio,  who  originated  this 
recipe,  says:  "If  any  one  will  follow  this  recipe  she  may  do  as  I  did — ^get  the 
first  premium  at  the  coming  fair. 

Fruit  Cake  that  will  Keep  for  Months.— Butter,  sugar,  molasses, 
and  sweet  milk,  of  eaCh,  1  cup;  currants,  4  cups;  8  eggs;  baking  powder,  2 
tea-spoonfuls;  citron,  clioppcd,  ^  lb.;  2  grated  nutmegs,  and  cinnamon  to  taste. 
Bake  2  hours. 

Fruit  Cake,  Very  Nice.— Butter,  brown  sugar,  sifted  flour,  and  cit- 
Ton,  of  each,  1  lb.;  12  eggs;  raisins,  stoned,  and  English  currants,  of  each,  3  lbs.; 
molasses,  J4  ''"P;  cinnamon,  mace,  cloves,  and  allspice,  of  each,  1  table-spoon- 
ful; 1  niftmeg;  grated  rind  of  1  lemon;  baking  powder,  4  tea-spoonfuls. 
DiKECTio:;8 — Beat  the  yolks,  butter  and  sugar  together  till  very  light;  then  stir 
in  the  molasses,  spices  and  the  grated  rind  of  the  lemon,  also  the  stiff-beaten 
whites  of  the  eggs;  then  the  flour,  into  which  the  baking  powder  has  been 
mixed  by  sifting;  when,  after  thoroughly  mixing,  the  raisins  and  currants  are 
to  be  added  and  evenly  mixed  in.  The  citron  having  been  shaved  and  chopped 
finely,  and  a  suitable  pan  well  buttered,  and  a  buttered  paper  also  having  been 
put  into  the  pan,  dip  in  a  layer  of  the  batter;  then  sprinkle  on  a  thin  layer  of 
the  citron,  until  all  is  put  in,  the  top  layer,  of  course,  having  no  citron  upon  it. 
Bake  in  a  moderate  oven,  covering  with  paper  if  necessary  to  avoid  burning  the 
top.    It  will  require  about  4  hours  to  bake  it. 

Eemarka. — This  will  be  found  a  very  nice  cake  to  have  been  given  to  the 
Blade  by  the  "  Sunflower,"  of  Farragut,  la.  It  will  keep  well,  and  will  be  all 
the  better  if  not  cut  for  some  weeks.  And  now,  although  either  of  the  above 
fruit  cakes  will  make  nice  wedding  cakes,  yet  I  must  give  one  which  is  so  called, 
flod  a  very  good  one,  too,  the  baking,  manner  of  preparation,  etc.,  being  about 
the  same  as  in  the  foregoing: 

Wedding  Cake,  Very  Bioh.— The  finest  and  nicest  flour,  5  lbs;  very 
nice  butter,  3  lbs. ;  English  currants,  nicely  washed,  dried  and  dredged,  5  lbs. ; 
sifted  loaf  sugar,  2  lbs. ;  nice  sweet  almonds,  blanched,  1  lb. ;  nutmegs,  2; 
mace,  J^  oz. ;  cloves,  }/^  oz. ;  lemon  and  orange  peel,  each  ]^  lb. ;  wine  and 
brandy,  each  J^  pt. ;  very  nice  fresh  eggs,  16.  Directions— See  the  directions 
in  the  recipes  above  and  the  general  directions.  I  will  say,  however,  if  made 
in  one,  or  even  into  two  cakes,  it  will  take  4  hours  to  bake  them,  as  the  oven 
must  not  be  over  hot,  and  care,  by  covering  with  paper,  etc,,  not  to  burn  them. 

Cofifee  Cake.— Strong  cold  coffee,  butter  and  raisins,  of  each  1  cup; 
sugar.  IJ^  cups;  flour,  SJ^  cups;  cinnamon,  cloves,  nutmeg  and  soda,  of  each 
1  tea-spoonful;  eggs,  2.  Directions — Make  it  upon  general  principles.  Other 
fruit  may  be  used  in  place  of  the  raisins,  and  it  will  be  nice  even  without  any 
fruit  at  all. 

Molasses  Cake. — Molasses,  1  pt. ;  brown  sugar,  2 cups;  sour  milk,  1  pt.; 
4  eggs;  soda,  2  tea-spoonfuls;  flour,  7  cups;  cinnamon,  or  any  other  spice,  or 
ijinger,  to  taste. 

Soft  Molasses  Cake.— Molasses,  %  cup;  brown  sugar,  1  table-spoonful; 


388 


DJi.  CHASE'S  RECIPES. 


butter  or  lard,  the  size  of  an  egg;  sour  milk,  J^  cup;  soda,  1  tea-spoonful;  flout, 
2  cups. 

Mrs.  Chase's  Sponge  Cake.— Sugar,  1  cup;  4  eggs;  sweet  milk,  3 
table-spoonfuls;  flour,  2  cups;  baking  powder,  8  tea-spoonfuls;  salt,  1  pinch; 
orange  or  lemon  extract  (home-made),  2  tea-spoonfuls.  Dikectionb— Beat  the 
eggs,  then  beat  in  the  sugar,  add  the  milk,  salt  and  flavor;  and,  having  mixed 
the  baking  powder  into  the  flour,  sift  it  in,  beat  all  together  and  bake  in  a  quick 
oven. 

Remarks. — This  will  make  2  cakes  if  baked  in  the  round  tin,  or  1  in  the 
square.  I  have  eaten  of  this  many  times  with  great  satisfaction,  and  expect 
the  same  in  eating  of  tlie  one  which,  I  am  just  informed,  is  ready  for  tea.  Yet 
I  give  several  others  to  meet  all  circumstances  and  desires.  Sponge  cake  is 
credited  with  being  the  most  healthful  of  any  form  of  cake,  for  the  reason  that, 
as  a  general  thing,  no  butter  or  other  shortening  is  used,  although  of  late,  as 
will  be  seen  below,  some  people  are  beginning  to  introduce  them;  but,  for 
myself,  I  am  very  fond  of  one  of  the  above,  coming  warm  from  the  oven  at 
tea-time,  having  some  very  nice  butter  to  eat  with  it.  Those  who  are  dyspeptic 
had  better  forego  this  luxury.  My  next  is  from  "  Fern  Leaves,"  of  Oswego 
county,  N.  Y.,  who  told  the  Blade  " Household "  that  it  would  make  "roll 
jelly  cake,"  "cup  cake,"  or  "plain  cake."    It  is  as  follows: 

Sponge  Cake. — Sugar,  1  cup;  flcur,  1  cup;  3  eggs;  water,  2  table-spoon, 
fuls;  baking  powder,  2  tea-spoonfuls;  salt  and  spice  to  taste. 

The  following  is  from  somebody's  lady  friend,  as  the  result  of  long  experi- 
ence: "Flour,  1  cup;  sugar,  1  cup;  baking  powder,  1  heaping  tea-spoonful; 
.cold  water,  3  table-spoonfuls;  flavor  with  lemon  or  vanilla.  DiRECTiONa— 
Beat  the  whites  and  yolks  separately,  and  add  the  water  the  last  thing  before 
baking. 

Improved  Berwick  Sponge,  or  Custard  Cake.— Sugar,  2  cups; 
4  eggs;  flour,  3  cups;  cream  of  tartar,  2  tea-spoonfuls;  soda,  1  tea-spoonful; 
salt,  a  pinch;  cold  water,  1  cup;  the  juice  of  1  lemon.  Directions — Beat  the 
eggs  well,  then  beat  in  the  sugar  and  half  of  the  flour,  in  which  the  cream  of 
tartar  has  been  mixed;  the  soda  and  salt  being  dissolved  in  the  water,  add  in 
with  the  lemon  juice,  and  lastly  the  balance  of  the  flour,  stirring  well  together, 
and  bake  in  cakes  to  be  fully  2  inches  thick. 

Fw  the  Custard. — Milk,  a  scant  %  pt.  (take  out  a  little  to  wet  up  3  tea- 
spoonfuls  of  flour);  sugar,  1  scant  cup;  butter  half  the  size  of  an  egg;  1  egg, 
well  beaten;  flavor  with  the  grated  peel  of  the  lemon.  Mix  all,  and  cook  for  15 
minutes  in  the  rice-boiler  (a  tin  dish  made  to  fit  inside  of  another,  in  which  the 
water  is  placed,  on  the  same  principle  as  a  glue  kettle,  which  saves  the  labor  of 
constant  watching  and  stirring  to  prevent  burning)  then  set  aside  to  cool.  This 
should  be  done  so  as  to  be  cold  by  the  time  the  cake  is  done.  Split  the  cake 
with  a  shaqj  knife,  and  spread  the  cold  custard  between. 

Molasses  Sponge  CtS^.e. — Molasses,  1  cup;  melted  butter,  1  tabl»r 
spoonful;  2  eggs,  well  beaten;  sweet  milk,  %  cup;  cream  of  tartar,  1  tea-spoon- 
ful; soda,  %  tea-spoonful;  flour,  IJ^  cups;  ginger,  to  taste.  Makes  a  good 
lt»lt  or  it  may  be  baked  in  layers  and  laid  up  with  jelly  for  variety. 


CAKEE. 


Butter  Sponge  Cake.— Butter,  1  cup;  sugar,  3  cups;  flour,  \}4  cupa; 
6  eggs;  cream  of  tartar,  1  tea-spoonful;  soda,  %  tea-spoonful.  Dirkctionb — 
^0  special  directions  given,  except  to  dissolve  the  soda  in  a  table-spoonful  of 
the  milk,  and  mix  the  cream  of  tartar  evenly  with  the  flour,  which  is  in  accord- 
ance with  my  general  directions. 

Remarks. — But  as  this  recipe  shows  how  a  farmer's  wife,  of  White  Church, 
Kansas,  makes  sponge  cake,  I  thought  I  would  give  her  directions  in  full.  It 
will  be  noticed  that  this  cake  is  rich  in  eggs  and  butter;  but  if  the  Kansas 
fanners  can  not  ailord  it  I  do  not  know  who  can. 

Lemon  Sponge  Cake,  with  Butter.— Sugar  and  flour,  each,  1  cup; 
8  eggs;  sweet  milk.  Stable-spoonfuls;  melted  butter,  2  table-spoonfuls;  baking 
powder,  2  heaping  tea-spoonfuls;  extract  lemon,  J^  tea-spoonful. 

Cream  Sponge  Cake. — Gertie,  of  Kewanee,  Wis.,  prefers  cream  in 
hers,  as  follows:  Beat  2  eggs  in  a  tea-cup,  fill  up  the  cup  with  thick  sweet 
cream,  1  cup  of  sugar,  1  cup  of  flour,  1  tea-spoonful  each  of  cream  of  tartar 
and  soda. 

Sponge  Cake. — Sugar,  1  cup;  1  egg;  sweet  milk,  1  cup;  butter  the  size 
of  an  egg;  baking  powder,  2  tea-spoonfuls;  flour,  2  cups;  season  to  taste. 

Remarks. — The  more  frequent  use  of  sponge  cake,  as  compared  with  other 
kinds  ^f  cake,  is  the  reason  of  my  giving  so  large  a  niunber  of  tliem,  that 
everybody  may  be  suited. 

Pound  Cake.— Sugar,  1  lb.  (2>^  cups);  butter,  1  lb.  (2  cups);  flour,  1  lb. 
(3  cups);  10  eggs:  soda,  1  tea-spoonful.  Directions — Beat  the  yolks  and 
whites  separately;  and  if  you  wish  a  fruit  cake,  use  raisins,  or  currants,  1  lb. 

Remarks — It  keeps  moist  a  long  time,  if  properly  covered.  For  varieties 
sake,  flavoring  extracts  may  be  sometimes  used,  or  take  the  Imperial  next  below, 
for  the  variety. 

Imperial  Cake. — Sugar,  flour,  butter,  eggs  (10),  raisins,  currants,  flgs, 
almond  meats,  peel  (J^  citron,  J^  lemon,  }^  orange),  of  each  1  lb.,  except  aa 
explained  about  the  peel,  baking  powder,  8  tea-spoonfuls.  Directions— No 
flavoring,  nor  spices,  are  to  be  used.  The  butter  and  sugar  rubbed  together, 
chen  the  beaten  eggs  (10  eggs  average  a  pound);  add  baking  powder  to  the  floul 
and  put  it  in  after  the  eggs;  add  only  one  kind'  of  the  fruit  at  a  time — no  flout 
on  the  fruit — but  the  peel  and  figs  are  to  be  chopped  fine,  the  almonds  blanched 
and  split.     Stir  well  when  all  is  in,  and  bake  in  square  tins. 

Remarks. — I  should  think  it  would  be  rich  enough  for  any  imperial  family 
of  Europe,  or  for  the  wedding  of  an  American,  but,  in  this  case,  the  company 
to  be  large,  the  amounts  may  be  doubled,  or  trebled. 

Dark  Cake.— Brown  sugar,  2  cups;  molasses,  1  cup;  butter,  1  cup;  rais- 
ins, chopped,  2  cups;  sour  milk,  1  cup;  saleratus,  2  tea-spoonfuls;  3  eggs;  flour, 
Scups;  cloves  and  cinnamon,  of  each,  1  table-spoonful;  allspice,  1  tea-spoon- 
ful; 1  small  uutmeg,  all  well  beaten. 

jBemarAs.— Mrs.  C.  B.  Grcely,  of  Alpena,  Mich.,  says:  This  makes  two 
good  sized  loaves.     Is  .splendid!    Don't  get  too  much  butter  in,  take  large  cups 


a 


ii;: 


--*ti 


i.  M 


890 


DR.  CHASE'S  RECIPES. 


of  flour,  etc.  The  compiler  needs  not  to  add  a  word,  he  knows  It  will  be  found 
splendid. 

Charity  Cake.— Sugar,  1  cup;  butter  the  size  of  an  egg;  1  egg;  stir  to 
a  cream;  add  sweet  milk,  1  cup;  flour,  2  cups;  cream  of  tartar,  2  tea-spoon- 
fuls; soda,  1  tea-spoonful. — Emily  A.  Hammond. 

Remarks, — No  other  place  so  appropriate  for  a  poor  man's  cake,  as  to  let 
It  follow  charity  cake,  for  who  needs  charity  any  more  than  a  poor  man  i» 
likely  to. 

Poor  Man's  Cake. — One  cup  of  sugar,  1  cup  of  milk,  1  table-spoonful 
of  butter,  1  tea-spoonful  cream  of  tartar,  ^  tea-spoonful  of  soda  dissolved  in 
the  milk,  1  egg,  a  little  cinnamon,  and  flour  to  make  it  as  stiff  as  poufld  cake. 

Potato  Cake. — "8.  A.  M."  (Sam),  of  Mogadore,  O.,  claims  this  to  be  a 
new  kind  of  cake.  She  says:  Mashed  potatoes,  1  cup;  sugar,  1  cup;  risings, 
1  cup;  %  cup  of  shortening,  and  8  eggs.  Directions — Stir  well  together 
about  5  o'clock  p,  m.,  and  at  bedtime  stir  all  the  flour  in  the  mixture  you  can 
"with  a  big  spoon;  keep  in  a  warm  place,  and  in  the  morning  put  it  in  gem 
dishes  and  let  rise  again.  Bake  in  a  slow  oven,  and  you  will  have  a  cake  tliat 
children  and  invalids  can  eat  without  harm. 

Potato  Cake,  "Without  Eggs  and  Quick  Process.— Mashed  pota- 
toes, 8  cups;  flour,  1  cup;  melted  butter  and  sugar,  of  each  J^  cup;  a  little  salt; 
milk  to  make  a  paste  of  proper  consistence  to  roll;  roll  rather  thin,  and  bake  in 
a  quick  oven.  If  not  light  enough  first  time,  add  a  little  soda  to  the  flour  next 
time.  ' 

Potato  Pufik. — ^Take  mashed  potatoes  and  make  them  into  a  paste,  with 
1  or  2  eggs,  roll  it  out  with  a  dust  of  flour  and  cut  round  with  a  saucer;  have 
ready  some  cold  roast  meat  (any  kind)  free  from  gristle  and  chopped  fine,  sea- 
soned with  salt,  pepper,  thyme,  or  pickles  cut  up  fine;  place  them  on  the  potato 
and  fold  in  over  like  a  puff,  pinch  or  pick  it  neat.'y  around  and  bake  for  a  few 
minutes. — Detroit  Free  Press. 

Remarks. — ^The  author  would  say,  "  no  pickles  in  his,"  but  cold  ham  would 
be  very  nice. 

Spanish  Fritter  Puffe. — Powdered  sugar,  1  table-spoonful;  butter,  2 
ozs.  (2  table-spoonfuls);  salt,  1  tea-spoonful;  water,  1  cup;  yolks  of  4  eggs; 
flour.  Directions — Put  the  water  into  a  saucepan,  add  the  sugar,  salt  and 
butter,  and,  while  it  is  boihng,  stir  in  flour  enough  to  have  it  leave  the  pan. 
then  stir  in  the  one-by-one,  the  yolks  of  the  eggs;  now  drop  a  tea-spoonful  at  a 
time  into  boiling  lard  and  fry  to  a  light  brown.  If  nicely  done  they  will  be 
very  puffy. 

Philadelphia  Cream  Puflte.— Butter,  2  cups;  10  eggs;  flour,  3  cups; 
water,  1  pt. ;  soda,  1  tea-spoonful.  Directions— Boil  the  water,  melt  the  but- 
ter in  it,  stir  in  the  flour  dry  while  the  water  is  boiling;  when  cool,  add  the  soda 
and  the  well-beaten  eggs;  drop  the  mixture  with  a  spoon  on  buttered  tins  and 
bake  20  minutes.  Caution — Do  not  open  the  oven  door  more  than  twice  while 
they  are  baking.    •    ,■ 


rt 


W 


^ 


0AKE8. 


891 


Cake  Without  Eggs.— Sugar,  1  cup;  butter,  ^  cup;  sweet  milk,  1 
cup,  cream  of  tartar,  2  tea-spoonfuls,  soda,  1  tea-spoonful.    Flavor  to  taste. 

Cider  Cake,  Beqtiires  Neither  Eggs  Nor  Milk.— Sugor,  IJ^  cupg; 
tmtter,  %  cup;  sweet  cider,  \%  cups;  flour,  4J-^  cups;  soda,  1  tea-spoonful; 
cinnamon  and  cloves,  of  each  1  tea-spoonful. 

^ewiar&«.— Although  this  from  the  "Young  Lady,"  of  Tontogany,  O.,  It 
will  make  a  nice  cake,  better  than  some  old  ladies  make. 

Scotch  Cake.— Brown  sugar,  1  lb. ;  flour,  1  lb. ;  butter,  %  \\i.\  2  eggs; 
cinnamon,  1  tea-spoonful;  roll  very  thin  and  bake.  [See,  also,  "Scotch  Oat- 
cake."] 

Bufiblo  Cako. — Sugar,  1  cup;  butter,  melted,  1  tuble-spoonful;  1  egg» 
beaten  to  a  froth;  soda,  1  tea-spoonful,  dissolved  in  sweet  milk,  %  cup;  cream 
of  tartar,  2  tea-spoonfuls;  flour  to  make  so  it  will  pour  on  tins.  Bake  like 
jelly  cake,  and  put  custard  or  jelly  between. 

Bemarks  —^n.  J.  A.  Heister,  of  Denver,  Col,,  says:  "It  is  cheap  and 
good  enough  for  any  one."  And  I  cannot  account  for  the  name,  unless  it  i» 
because  the  Denver  people  take  it  with  tliem  when  they  go  out  to  hunt  buffalo. 

Buckeye  Cake.— Sugar,  %  lb,;  butter,  %  lb,;  6  eggs,  well  beaten; 
sweet  milk,  J^pt,;  1  lb.  of  "prepared"  flour;  flavor  with  vanilla.  Good  for 
Ohio  people,  where  they  use  th's  kind  of  flour. 

Boston  Cake. — Sugar,  1  cup;  milk,  1  cup;  butter,  1  table-spoonful;  1 
egg,  flour,  2J^  cups;  cream  of  tartar,  2  tea-spoonfuls;  soda,  1  tea-spoonful; 
flavor  with  lemon  or  nutmeg.  Nutmeg  is  their  favorite;  so  mjich  so,  some  of 
them  have  been  accused  of  making  wooden  ones. 

Vanilla  Cake. — Sugar,  %  cup;  4  eggs;  sour  cream,  4  table-spoonfuls; 
salt,  1  tea-spoonful;  croam  of  tartar,  1  tea-spoonful;  soda,  3^  tea-spoonful; 
flour,  IJ^  cups;  flavor  with  vanilla — is  the  way  "Jenny  "makes  hers  at  Irving, 
Mich. 

Nutmeg  Cake. — Sugar,  2  cups;  butter,  1  cup;  8  eggs;  1  nutmeg;  flour, 
4  cups;  milk,  1  cup;  cream  of  tartar,  2  tea-spoonfuls;  soda,  1  tea-spoonful; 
rind  of  1  lemon.  DraECTioNS— Beat  sugar  and  butter  together,  then  add  half 
of  the  flour  and  half  of  the  milk,  then  the  beaten  eggs,  grated  nutmeg  and 
grated  rink  of  the  lemon,  then  the  balance  of  the  flour,  having  the  cream  of 
tartar  mixed  into  it,  and  lastly,  the  balance  of  the  milk  with  the  soda  dissolved 
in  it.    Beat  all  thoroughly  and  bake  in  bread  pans,  buttered  and  prepared. 

Choice  Cake.— Sugar,  1  lb.;  flour,  1  lb.;  butter,  i^lb.;  7  eggs;  cream, 
1  cup;  saleratus,  1  tea-spoonful;  nutmeg,  to  taste.  Diuections — Beat  sugaf 
and  butter  to  a  cream,  add  the  eggs,  then  the  cream,  with  the  saleratus  dissolved 
in  it;  then  flour  and  nutmeg.  It  requires  much  beating.  Bake  in  a  quick  oven. 
'—Qodey's  Lady* 8  Book. 

Bock  Cakes,  To  Make.— Break  6  eggs  into  a  dish,  and  beat  till  very 
Ught;  then  add  powdered  sugar,  1  lb.  (2J^  cups),  and  mix  well;  then  dredge  in 
gradually  flour,  %  lb.  {\%  cups),  and  English  currants,  }ito%  lb.,  which  have 
been  nicely  washed  and  dried.     Mix  all  well  together;  then  put  on  to  a  bakii^ 


all  if 


\ 


393 


DR.  CHASE'S  RECIPES. 


tin  (size  to  suit)  witli  a  fork,  to  make  them  look  as  rough  &s  you  can.  Bake  la 
a  moderate  oven,  about  lialf  an  liour.  Wlien  cool  store  them  In  a  box  and 
keep  them  in  a  dry  place,  and  they  will  las!,  as  long  as  you  keep  them  in  the 
box;  but  if  placed  ou  the  table  at  meal  times  they  will  not  keep  a  great  while 

Cold  Water  Cake. — Flour  and  white  sugar,  each,  1  cup;  2  eggs;  but- 
ter, 1  heaping  table-spoonful;  cold  water,  8  table-spoonfuls;  baking  powder,  1 
heaping  tea-spoonful.    Not  expensive  but  nice.     Make  on  general  principles. 

German  Crisps. — Sugar,  2  cups;  butter,  1  cup;  8  eggs,  and  the  rind 
and  juice  of  1  lemon;  flour.  Directions — Mix  thoroughly  with  hand  or  spooon, 
adding  sufBcieut  flour  to  roll  out.  Roll  out  very  thin.  Cut  in  small  cakes. 
Place  in  the  pan  and  rub  the  tops  with  egg  and  sprinkle  on  white  sugar.  Two 
«ggs  are  enough  for  the  tops.  They  will  bake  in  a  few  minutes. — Harper's 
Sonar. 

Common  Jake. — Sugar,  1  cup;  butter,  }^  cup;  sour  cream,  1  cup;  2 
eggs;  soda,  1  te  -spoonful;  %  ^  nutmeg,  and  as  much  flour  as  needed.  Direc- 
tions— Beat  the  suj^ar  and  eggs  together,  then  add  the  cream  and  butter,  then 
the  nutmeg  and  soda,  and  lastly  the  flour,  are  the  instructions  given  by  Mrs. 
A.  M.  McCrary,  of  Kirwin,  Kan. 

Baised  Cake.— Light  dough,  2  cups;  butter,  1  cup;  sugar,  2  cups;  8  eggs, 
beaten  light.  Mix  all  well  together,  add  fruit  and  spices,  as  you  wish.  It  is 
good  without  either,  but  better  with  plenty  of  both.  Directions— Put  in  a 
pan  and  let  stand  till  light  before  baking. 

Spiced  Cake. — Butter  and  cold  water,  of  each,  1  cup;  flour,  8  cups; 
sugar,  2  cups;  8  eggs;  soda,  1  tea-spoonful;  cinnamon  or  other  spices,  as  pre- 
ferred, 2  tea-spoonfuls;  chopped  raisins,  1  cup;  currants,  1  cup.  Directions 
Sarah  F.  Purdy,  of  Belmont,  Iowa,  says:  "  Beat  butter  and  sugar,  adding  the 
beaten  eggs,  then  the  cold  water,  sift  the  soda  into  the  flour,  and  add  the  spice 
and  fruit." 

Aunt  Lucy's  Spice  Cake.— Sugar,  2  cups;  butter,  %  cup;  2  eggs; 
butter  milk,  1  cup;  soda,  1  tea-spoonful;  cloves,  1  tea-spoonful;  cinnamon,  1 
table-spoonful;  ^  of  a  nutmeg;  "rising  flour,"  1  cup,  or  to  make  thick. 

Remarks, — Who  ever  knew  a  cake-making  aunt  that  did  not  make  a  good 
cake?  This  will  make  a  nice  cake,  however,  even  if  common  flour  is  used,  as 
the  soda  will  make  it  light. 

Spiced  Cake,  Very  Fine.— Sour  milk,  molasses,  and  brown  sugar,  of 
each,  1  cup;  butter,  %  cup;  8  eggs;  soda,  nutmeg,  and  cloves,  of  each,  1  tea- 
Bpoonful;  cinnamon,  \%  tea-spoonfuls  (or  if  any  other  flavor  is  preferred  to  be 
the  most  prominent,  use  the  IJ^  tea-spoonfuls  of  that,  and  of  the  cinnamon 
only  1);  flour,  about  3  cups,  or  to  make  the  batter  pretty  thick,  as  spice  cake  is 
disposed,  if  too  thin,  to  run  or  spread  before  the  baking  begins  to  set  it.  Make 
as  the  others. 

Sally  Lunn  Cake.— Sugar,  1  egg  cup;  sweet  milk,  1  pt. ;  butter,  1 
table-spoonful;  4  eggs;  flour,  4  coffee  cups;  yeast  powder,  8  tea-spoonfuls. 
Directions — Warm  the  milk  and  melt  the  butter  in  it;  beat  the  whites  of  the 


CAKES. 


888 


<-gg8  to  a  stiff  froth;  the  yolks  and  sugar  together,  and  stir  into  the  warm  millc; 
tlie  yeast  powder  having  been  mixed  in  tlic  flour,  sift  it  in;  tlicn  tlio  wliites  of 
the  eggs;  pour  into  a  buttered  calie  mold,  and  balio  in  aquiclc  oven  80  minutes. 

*•  Sallie-Long,"  or  Tea  Cake.— Flour,  1  qt.;  baking  powder  8  tea- 
spoonfuls;  sweet  milk,  1  pt. ;  eggs,  3;  butter  and  lard,  of  each  1  table-spoonful; 
pulverized  sugar,  %  cup.  Mix  the  baking  powder  into  the  dry  flour;  beat  tho 
eggs,  and  stir  them  and  the  milk,  butter,  lard  and  sugar  together,  tliea  the 
flour,  mixing  all  thoroughly;  baking  in  a  moderate  oven. 

Remarks. — This  cake  I  suppose  to  be  an  own  cousin  of  Sally  Lunn,  but 
why  it  should  have  been  called  Long,  when,  in  fact,  it  is  so  nice  and  short,  I 
cannot  tell.  I  give  it  as  I  received  it,  and  will  make  no  complaint  about  its 
"  Long  "  name,  so  long  as  it  fills  the  bill  as  well  as  it  has  done,  with  my  family, 
for  a  long  time.     It  is,  no  doubt,  a  first  cousin  of  Sally  Lunn,  above. 

Apees,  or  Cake  Without  Eggs  or  Yeast.— Fresh  butter,  1  lb.  (3 
cups);  sifted  flour,  2  lbs.  (7  cups;)  powdered  sugar,  1  lb.  (2)^  cups);  mixed 
spices  (nutmeg,  mace  and  cinnamon).  1  tea-spoonful;  caraway  seeds,  4  tea- 
spoonfuls;  wine  (white  is  best),  1  large  glass;  cold  water  to  make  a  stiff  douglu 
Directions— Cut  the  butter  into  the  flour  and  rub  fine,  or  smooth,  mixing  ia 
the  sugar  and  spices,  then  put  in  the  wine,  and  water  to  work  stiff,  with  a 
broad  knife,  or  knead  with  a  wooden  potato  masher.  Roll  thin  (less  than  J^ 
inch),  and  cut  into  small  cakes.  Place  in  long  tins,  slightly  buttered, 'not  to 
touch  each  other.     Bake  in  a  quick  oven  till  they  are  a  pale  brown. 

Berruirka. — They  are  quickly  made,  requiring  no  eggs  nor  yeast,  and  are 
very  nice,  resembling,  somewhat,  the  German  crisps. 

Cream  Cake. — Sweet  milk,  1  pt. ;  butter,  1  table-spoonful;  salt,  a  pinch; 
flour,  3  cups.  Directions — Melt  the  butter  in  milk,  put  in  the  salt  and  then 
mix  in  the  flour,  only  enough  to  make  a  stiff  dough.  Roll  out  rapidly,  several 
times,  on  the  board,  cut  into  squares  and  bake  on  a  griddle,  or  in  a  hot  oven. 

Cookies,  Plain. — Sugar,  1  cup;  butter,  J^  cup;  soda,  %  tea-spoonful; 
warm  water,  %  cup;  flour  enough  to  roll.  Directions — Dissolve  the  soda  in 
the  warm  water;  mix,  roll  very  thin,  cut  and  bake  in  a  quick  oven. 

Plain  Cookies,  with  Ammonia.— Sugar,  2  cups;  butter,  1  cup;  milk, 
1  cup;  2  eggs;  carbonate  of  ammonia,  %  oz. ;  flour,  1  qt.  (3J>^  cups.)  Direc- 
tions— Pulverize  the  ammonia  and  mix  it  with  the  flour,  and  mix  the  butter  ia 
well,  then  the  other  ingredients;  use  only  flour  enough  to  allow  you  to  handle 
<not  stiff);  roll  thin,  cut  and  bake  in  a  suitable  oven — in  fact  all  cookies  require 
quick  handling  and  a  quick  oven. 

Cookies— Rose  Flavor.- Sugar,  8  cups;  butter,  1  cup;  3  eggs;  milk, 
J^ cup;  rosewater,  2  table-spoonfuls  [see  "Tincture  of  Rose"];  flour,  enough  to 
roll  out  well.  Directions — Beat  the  eggs  very  light,  rub  the  butter,  sugar  and 
rosewater  together,  then  the  eggs,  soda  in  the  milk,  flour,  eic;  roll  thin,  bake 
quickly. 

Carraway  Cookies.— Sugar,  3  cups;  butter,  1  cup;  2  eggs;  milk,  % 
cup;  soda,  %  tea-spoonful;  caraway  seed,  1  table-spoonful,  or  to  taste.  I  like 
them  to  be  put  in  freely. 


m 


M 


894 


DR  CffASE'8  RECirSS. 


Nloe  Plain  Cookies,  Without  Eggs.— Sugar,  2  cups;  butter,  1  cup, 
or  shU  pork  drippings;  sweet  millt  (all  milk  is  to  be  sweet  unless  sour  is  called 
for),  1  cup;  cream  of  tartar,  2  tea-spoonfuls;  sod  v,  1  tea-spoonful;  flour  to  make 
a  dough.  DmECTioNS — Roll  thin,  bake  in  a  quick  oven,  but  not  to  scorch.  If 
you  have  no  milk,  cold  water  will  do  quite  well. 

Ginger  Cookies,  With  Molasses. — Molasses,  2  cups;  butter,  1  cup 
(lard  or  salt  pork  drippings  do  well);  hot  water,  4  table-spoonfuls;  ginger,  I 
table-spoonful;  salt  (unless  salt  pork  drippings  ai'e  used),  1  tea-spoonful;  flour 
enough  to  roll  out;  soda,  1  tea-spoonful. 

Remarks.— Aa  the  ladies  say:  "  It  is  just  splendid." 

Spioed  Cookies. — Orleans  molasses,  1  cup;  sugar,  1  cup;  warm  water, 
^cup;  soda,  1  large  or  rounding  tea-spoonful;  butter,  %  cup;  cloves,  cinna- 
mon and  ginger,  of  each  1  tea-spoonful.  Directions — Mrs.  8.  M.  Ferguson, 
of  West  Holbach,  HI.,  is  the  originator  of  this,  and  says:  "  Dissolve  the  soda 
in  the  water,  mix  soft,  roll  thin,  bake  quick,  etc.  If  made  nicely  and  not  over 
baked  they  will  please  old  people  and  young  children." 

Spioed  Cakes. — Yolks  of  4  eggs,  well  beaten;  baking  powder,  2%  tea- 
spoonfuls.  In  flour,  2J^  cups;  brown  sugar,  1  cup;  83'rup,  milk  and  butter,  of 
each  J^  cup;  powdered  cloves,  2%  tea-spoonfuls;  allspice  and  cinnamon,  pow- 
dered, of  each  1  tea  spoonful.  Directions — Rub  tlie  baking  powder  and 
spices  well  into  the  flour,  add  the  syrup  after  the  sugar  and  butter  are  creamed 
together,  then  the  beaten  eggs,  then  the  milk,  and  lastly  the  flour,  and  prepare 
at  once  for  a  moderate  oven.  Given  me  by  a  sister-in-law  after  making  them 
many  times. 

Macaroons,  or  Drop  Cake. — Sugar,  1  lb.;  blanched  and  pounded 
iflmonds,  }4  lb. ;  whites  of  8  eggs.  Directions — Mix,  sprinkle  sugar  on  paper, 
then  drop  the  mixture  thereon  and  bake  quick' 7.    Very  nice. 

Farmers'  Gems. — White  sugar,  1  cup;  sour  cream,  1  cup;  soda,  1  tea- 
spoonful;  flour,  as  for  cookies.  Directions — Roll  thin,  cut  and  bake  quickly. 
Sue  Perrin  makes  them  in  this  way.  If  you  expect  them  to  last  long,  however, 
you  will  have  to  double  the  quantity  of  material. 

Drop  Cake. — Powdered  sugar,  1  cup;  butter,  1  cup;  flour,  2  cups;  3 
eggs;  juice  and  rind  of  1  lemon.  Directions — Mix  butter  and  sugar  to  a 
cream,  add  the  well-beaten  eggs,  then  the  flour,  and  lastly  the  lemon.  Drop  ou 
buttered  paper  and  bake  in  a  quick  oven. 

Remarks. — Nice  making  and  nice  baking  make  nice  cake,  whether  plain  or 
delicate  cake  are  being  made. 

Drop  Cakes.— Put  6  well-beaten  eggs  into  a  pint  of  thick  cream;  .\dd  a 
little  salt,  and  make  it  into  a  thick  batter  with  flour.  Bake  it  in  rings  or  in  small 
cups  15  or  20  minutes.    The  same  may  be  made  with  graham  flour. 

Bye  Drop  Cup  Cake.— Wheat  flour,  1  cup;  8  eggs,  well  beaten;  new 
milk,  1  pt. ;  salt,  1  tea-spoonful;  sugar,  1  teaspoonful;  rye  flour,  enough  to 
make  a  stiff  batter;  half  fill  earthen  cups,  put  them  in  a  pan  and  bake  1  hour 
In  a  moderate  oven.        , 


CAKES. 


89& 


lUmarJa, — Equal  to  lye  and  Indian  broad.  If  you  wisli  them  lighter,  use 
baking  powder  or  sour  milk  and  soda.  Have  them  come  out  juat  at  tea-time, 
and  have  some  freshly-made  butter  if  you  wish  to  appreciate  a  good  tiling. 

Pork  Cake. — Fat  salt  pork,  1  lb. ;  strong  coffee,  1  pt. ;  brown  siigar,  4 
cups;  stoned  raisins,  1  lb.;  citron  or  English  currants,  3<^  lb.;  flour,  9  cups; 
soda,  1  table-spoonful;  1  nutmeg  and  1  table-spoonful  of  cinnamon.  Dihkc- 
TIONS — Toe  pork  Is  to  be  weighed  free  of  rind  and  chopped  very  fine;  thea 
pour  the  coffee,  boiling  hot,  upon  It  and  set  on  the  stove  ii  few  minutes  before 
adding  any  of  the  other  Ingredients.  The  spices  are  nil  to  be  ground,  and  if 
citron  is  used,  It  is  to  bo  finely  chopped.  The  raisins  and  other  fruit  are  to  be 
dredged  with  flour  to  prevent  settling.  Fit  a  piece  of  white  paper  to  the  bot- 
tom of  the  pan  or  pans  and  cover  the  top  with  paper  also,  to  prevent  burning. 
Bake  in  a  moderate  oven  until  a  splinter  can  be  thrust  into  it  and  pulled  out 
without  the  cake  sticking  to  it. — Mrs.  Carrie  Case,  Toledo,  0. 

Bemarkf. — This  will  be  very  palatable,  and  will  keep  a.s  long  as  you  will 
allow.    It  Is  excellent. 

Buns. — Flour,  63^  cups;  sugar,  1  cup;  butter,  %  cup;  milk,  1  cup;  cur- 
rants, 2  cups;  yeast,  1  table-spoonful.  Diuections— Dry  and  sift  the  flour, 
melt  the  buttei  In  the  milk;  the  currants  to  be  washed  and  dried  beforehand. 
Mix  all,  and  stand  in  a  warm  place  till  it  rises,  before  baking. — Peterson's 
Magazine. 

Buns,  Better  Than  Bakers'. — "Warm  milk,  8  cups;  sugar,  1  cup; 
yeast,  ^  cup.     Stand  over  night.     In  the  morning  add  another  cip  of  sugar, 

1  cup  of  butter,  knead  stiff  and  let  rise  again;  then  cut  into  60  pieces,  roll  in  tho 
hand  and  put  into  pans  just  to  touch  each  other,  let  rise  again,  then  rub  with 
whites  of  eggs,  and  bake  to  a  light  brown.  Currants  or  raisins  Improve  them. 
These  are  much  better  than  bakers'  buns. 

Remarks. — They  will  be  e.xcellent  if  not  allowed  to  stand  so  long  as  to  sour 
before  baking — if  so,  soda  will  correct  it. 

Easter  Buns,  or  "  Hot  Cross  Buns  '*  of  the  London  Criers.— 
Sweet  milk,  3  cups;  yeast,  1  cup;  flour,  to  make  a  thick  batter.  Set  over  night, 
and  in  the  morning  add  sugar,  %  cup;  K  »  nutmeg;  1  salt-spoonful  of  salt,  and 
flour  enough  to  roll  out  like  biscuit  dough.  Knead  well  and  set  to  rise  5  hours. 
Roll  %  ^^^^  thick,  cut  and  set  In  a  well-buttered  pan;  when  they  have  stood  a 
3^  hour  make  a  cross  with  a  knife  upon  each,  and  Instantly  put  in  the  oven; 
bake  to  a  light  brown,  and  brush  over  with  tlie  whites  of  eggs  beaten  with 
white  sugar. 

Remarks. — "Mrs.  A.  M.  S.,"  of  Junction  CItr,  ivansas,  says:  "These 
are  the  '  Hot  Cross  Buns '  of  the  London  criers."  I  know  they  are  nice  enough 
to  be  that  same. 

Breakfast  Buns.— Sugar,  sour  milk  or  butter  milk,  of  each,  2  cups; 

2  eggs;  melted  butter,  %  cup;  soda,  1  tea -spoonful;  flour  and  salt.  Direc- 
tions— Break  the  eggs  into  a  suitable  dish  to  make  the  cake  in,  and  beat  them 
well;  then  put  in  the  sugar,  butter  and  a  little  salt,  and  beat  all  well  together; 
having  dissolved  the  soda  in  the  milk,  odd  it;  then  sift  in  sufficient  flour  to  allow 


•mmmm 


886 


DR   cnASK' 8  RECIPES. 


handling  it  upon  t!io  molding-board  or  table,  leaving  It  as  soft,  however,  as  yoa 
can  roll  it.  Roll  out  to  half  an  inch  in  thickness,  and  cut  with  a  goblet  or  a 
large  cutter,  as  it  is  intended  to  have  a  large  and  thick  bun  when  done.  If 
made  sufficiently  soft  they  will  rise  up  in  the  center  to  fully  an  inch  in  thick- 
ness, and  bo  very  nice  with  coiTeo  as  a  breakfast  dessert.  Put  In  a  stone  jar  and 
cover  over  to  prevent  their  becoming  dvy. 

Remarks. — Bukcrs  muko  a  bun,  also,  having  English  currants  in  thetn. 
One  cup,  washed  and  drained,  will  be  enough  for  this  amount,  if  evenly  mixed 
In.  Mrs.  Chase  makes  tlicm,  sometimes  with  and  then  without  the  fruit,  per- 
haps because  the  baking  has  tobe  done  more  often  when  the  fruit  is  in. 

Busk. — On  putting  yonr  light  bread  in  pans  save  2  or  8  lbs.  of  dough, 
and  take  5  or  6  eggs,  lard  or  butter,  ^  lb. ;  brown  sugar,  J^  lb. ;  mix,  and  add 
flour  to  make  dough  as  stiff  as  for  bread;  keep  warm,  and  rise  again.  When 
light,  make  into  rusk  the  size  of  a  hen's  egg,  stick  a  hole  in  the  center  of  each, 
place  in  a  pan  and  when  they  have  risen  ^  an  inch  prime  the  top  with  the  yolk 
of  an  egg  beaten  with  sugar,  and  bake. 

Remarks. — Tliis  is  the  plan  adopted  by  "Mrs.  J.  A.  W.,"  of  Polona,  HI., 
and  this  is  the  only  woman,  of  which  I  have  heard,  who  could  "jaw  "  without 
scolding — ^j-a-w  spells  jaw;  but,  to  set  joking  aside,  tlie  niak  are  nice.  The 
children  like  them  better,  however,  if  a  large  raisin  is  stuck  into  the  center  of 
the  top,  in  place  of  the  hole. 

Busk  With  Few  Eggs.— Mrs.  Lettie  Larsen,  of  Fair  Haven,  Mine, 
makes 'excellent  rusk  in  the  following  manner:  "New  milk,  1  pt. ;  hop  yeast, 
1  cup,  and  flour  to  make  a  batter,  setting  over  night;  ia  the  morning  adding  3^ 
pt.  more  of  new  milk,  1  cup  of  sugar,  1  cup  of  butter  and  1  egg,  seasoning  with 
nutmeg,  and  flour  to  make  quite  stiff.  Let  it  rise,  then  rolling  it  out,  cutting  it 
it  into  small  cakes,  rising  again,  and  baking.  Have  ready  1  tea-spoonful  of 
sugar,  with  nn  egg  well  beaten,  and  just  before  done,  brush  over  the  top  with 
this,  replacing  till  lightly  browned,  to  keep  tlie  crust  moist."  If  she  wa:  ts extra 
nice,  she  adds  1  cup  of  raisins. 

Busk  Without  Eggs.— When  making  light  bread  take  1  pt.  of  the 
sponge,  1  cup  of  sugar.  1  cup  of  butter,  and  mix  with  flour  enough  to  make  as 
for  bfscuit;  spice  to  taste.  Let  set  till  it  rises  like  bread,  tlien  mold  into  small 
biscuit  and  stand  till  light  before  baking. 

Remarks. — Mrs.  Etta  Wilson  says  this  meets  the  wants  of  her  people,  at 
Lawn  Ridge,  Marshall  county,  Cal.    With  nice  butter,  I  haven't  a  doubt  of  it 

Bolls.— Sweet  milk,  1  cup;  whites  of  2  eggs;  butter,  %  of  a  cup;  J^  cup 
of  yeast;  sugar,  2  table-spoonfuls;  flour  to  make  a  thick  batter.  Directions 
—Raise  over  night,  not  putting  in  the  butter  nor  eggs  until  morning,  working 
in  sufllcient  more  flour  to  make  a  soft,  or  limber  dough;  form  into  rolls,  place 
in  the  pans,  and  bake  as  soon  as  they  nse  again. 

Remarks. — For  variety's  sake,  sometimes  use  water  in  place  of  milk;  again, 
and  especially  if  to  be  eaten  with  meat,  leave  out  the  sugar;  and  if  eggs  are 
scarce  make  without;  but  if  for  "tea,"  it  is  better  with  them  all  in.  I  wr^ke 
such  remarks,  occasionally,  to  set  cooks  to  thinking  for  themselves,  for  it  is  by 


CAKES. 


807 


thought  and  experiment  that  hiindrcds  of  varieties  may  be  mmlo  fiom  the  few 
pagcH  of  recipes  hero  given— tlie  same  will  hold  good  throughout  the  book,  pro- 
vided tlie  principles  of  chemistry  are  not  interfered  witli,  t.  «.,  if  sour  milk  or 
buttermilk  ia  used,  the  soda  must  never  bo  left  out,  it  ncutrali/.es  the  acid  and 
thereby  produces  a  gas  (carbonic  acid  gas),  which  gives  lightnesiS  to  tlie  rolls,  or 
cakes. 

Parker  House  BreakflEiBt  Bolls.— Sifted  flour,  2  qts. ;  sugar,  butter 
and  yeoHt,  of  each  j^  cup,  Diubctions — Mix  with  now  milk  un*'l  the  con- 
sistence of  a  nice  light  brea  lOugh.  If  for  tea,  stand  in  a  warm  placo4  hours; 
if  for  breakfast,  let  stand  in  a  cooler  place  over  night.  Wlieu  light,  in  either 
case,  take  enough  off  for  a  roll,  and  roll  it  out  Jo  any  desired  size.  Spread  on 
one-half  of  the  piece  J^  tea-spoonful  of  melted  b'tter,  and  lap  over  tliQ  other 
half,  place  in  a  pan  to  rise  again,  and  as  soon  as  11^     bake  in  a  quick  oven. 

Jientarks. — If  as  nicely  done  as  at  the  Parker  House,  Boston,  they  will  bo 
very  nice  indeed.     I  have  tried  them  there  and  at  home. 

Heating  the  Oven  for  Cake  Baking.— So  much  depends,  in  baking 
cake,  upon  the  heut  of  the  oven,  it  is  probably  best  to  repeat  here  some  of  the 
instructions  given  ^n  the  general  directions,  and,  perhaps,  an  additional  thought 
or  two.  upon  the  subject.  In  baking  cake  the  oven  should  always  be  hot, 
unless  the  directions  give  something  especially  to  the  contrary;  yet,  if  the  oven 
is  too  hot,  a  lew  nails  may  be  placed  under  the  pans,  and  the  paper  doubled 
over  the  top,  and  a  cover  may  be  removed  from  the  top  of  the  stove;  but  the 
oven  door  must  not  be  left  open  any  longer  than  is  absolutely  necessary,  to  fol- 
low the  above  hints.  The  drafts  may  be  entirely  closed  (should  always  be  par- 
tial' ;losed  when  baking  cake)  for  a  short  time,  or  until  the  temperature  is 
right.  To  tell  when  the  caiie  is  done,  pierce  it  with  a  broom  splint,  and  if  the 
splint  comes  out  free  of  the  cake  mixture,  it  may  be  considered  done;  but  it  is 
better  to  leave  it  in  a  few  minutes  over,  rather  than  to  remove  it  a  minute  too 
quick;  the  same  holds  good  also  with  short  cake,  bread,  pies,  etc. 

Short  Cake,  Sweet,  with  Soda.— Flour,  8  cups;  butter,  8  table- 
spoonfuls;  sour  cream,  or  rich  clabber  (milk  becoming  thick),  1}4  cups;  1  egg; 
sugar,  1  table-spoonful;  soda,  1  tea-spoonful;  salt,  1  tea-spoonful.  Directions 
— Dissolve  the  soda  in  a  little  warm  water  and  add  it  and  the  beaten  egg  to  the 
milk;  having  put  the  salt  in  the  flour,  cut  the  butter  in  small  pieces,  and  work 
it  in  smoothly  also;  mix  all,  handling  as  little  as  possible.  Roll  quickly  and 
bake  in  a  hot  oven.    The  soda  and  sour  cream  will  take  care  of  the  rising. 

Shortcake,  Plain,  from  Light  Dough.— Prepare  the  dough  as  for 
biscuit,  doubling  the  amount  of  butter;  roll  out  to  make  a  cake  of  good  thick- 
ness; let  rise  and  bake  in  a  quick  oven. 

Strawberry  Shortcake,  in  Layers.— Make  the  cake  as  for  the  sweet 
above,  but  roll  in  2  sheets,  3^  an  inch  thick  for  the  upper,  the  lower  less;  spread 
a  very  little  butter  upon  the  thin  one,  placing  it  iu  the  pan,  put  the  other  upou 
It,  and  bake.  When  a  little  cool,  lift  off  the  top  one  and  place  a  good  layer  of 
strawberries  upon  the  other,  and  replace  the  top,  spreading  as  many  berries 


i.i     '  'ij 


888 


DR  CHASE'S  RECIPES. 


upon  the  top  as  will  lie;  serve  with  sweetened  cream  or  milk— of  course  the 
first  is  the  best. 

Remarks. — My  family  find  that  raspberries,  blackberries,  etc.,  are  also  very 
nice  used  in  the  place  of  strawberries. 

Strawberry  Shortcake,  Old  Way.— Mix  as  for  biscuit,  roll  about  1 
inch  tliick,  and  bake,  When  done,  have  the  strawberries  mixed  with  sugared 
cream:  split  the  cake  with  a  sharp  knife,  spread  lightly  with  butter  the  lower 
half,  then  put  in  a  thick  layer  of  the  fruit,  replacing  the  top,  and  covering  the 
top  also.  Some  persons  then  replace  in  the  oven  for  a  few  minutes;  but  this,  I 
think,  make  it  more  like  pie  than  fresh  berry  shortcake.  Other  berries  or  pie- 
plant may  be  used,  but  pieplant  must  be  stewed  and  no  cream  used. 

Mother's  Strawberry  Shortcake.— I  believe  the  Household  and  the 
editor  will  agree  with  me  in  thinking  Puck  nevtr  ate  any  strawberry  shortcake. 
We  are  50  years  old,  but  don't  we  remen'ber,  as  well  as  if  it  was  but  yesterday, 
the  dear,  delightful  ones  made  by  mother  in  our  childhood,  and  don't  we  know 
just  how  they  were  made,  too;  we  heard  her  tell  so  many  times,  as  every  one 
wa-'ted  her  recipe.  She  made  them  as  follows:  Sour  cream,  1  cup;  cream  of 
tartar,  1  tea-spoonful;  soda,  %  tea-spoonful,  with  flour  to  make  a  suitable 
dough  to  roll  3^  an  inch  thick,  baked  nicely;  split  open  and  spread  each  piece 
with  the  sweetest,  freshest  butter;  then  pour  on  to  one  of  the  halves,  not  6  or  7 
gritty,  mussy  berries,  but  3  whole  cups  of  those  large,  luscious  ones  from  the 
south  side  of  the  garden;  put  on  the  other  half  for  a  cover,  and  pour  over 
sweetened  cream  when  eaten. — Aunt  Lulu,  Red  Willow,  Neb. 

Remarks. — The  author  loves  all  these  aunts,  because  they  know  how  it  is 
done;  but  he  would  love  them  better  if  they  were  not  ashamed  of  their  real 
names.  This  is  about  as  my  own  mother  used  to  make  them,  so  I  know  it  will 
prove  good  and  worthy  to  be  followed  by  all  who  have  the  nice  "  sour  cream." 
But  good  rich  milk  with  soda — no  cream  of  tartar— will  do  very  nicely.  Of 
course,  any  berries,  fresh  or  canned,  at  all  suitable  for  "a  short  cake,  ripe,  nice 
peaches,  or  even  a  nice,  thick  custard,  may  take  the  place  of  strawberries  when 
they  are  not  plenty,  or  for  the  sake  of  variety.  •  See  the  remarks  also  following 
''Pumpkin  Shortcake,"  below. 

Pumpkin  Shortcake,  With  Graham  Flour.—"  Stewed  and  strained 
pumpkin  or  squash,  '  C '  oatmeal  porridge  ond  water,  each  1  cup.  Beat  these 
up  together,  and  then  stir  in  3  cups  of  Graham  flour.  Mix  thoroughly,  spread 
3^  an  inch  thick  on  a  baking-tin,  and  bake  half  an  hour  in  a  good  oven.  Cover 
for  10  minutes,  and  serve  warm  or  cold." 

Remarks. — Owr  readers  will  see  by  the  quotation  marks  ("  ")  that  this  is 
not  my  own,  nor  do  I  known  who  to  credit  it  to.  But  I  havf  given  it  for  the 
sake  of  a  few  explanations,  or  remarks,  which,  I  think,  will  be  for  the  general 
good;  and  first,  you  will  see  that  a  porridge  is  called  for  made  from  "  C  "  oat- 
meal; what  does  the  "  C  "  mean  here?  It  means  the  grade  of  fineness  of  the 
meal,  as  known  to  dealers,  the  same  as  "A"  coffee  sugar  means  the  best — "  C  " 
coffee  sugar  is  not  quite  so  good.  While  with  the  oatmeal  it  means  not  quite 
8o  coarse  a  meal  as  "A"  would  be.    For  Scotch  cake  the  finest  kind  ^s  vosed. 


CAKES. 


399 


and,  I  should  tbiuk,  would  be  the  best  to  make  into  a  porridge.  Second,  some 
persons  never  use  oatmealporridge;  then,  unless  people  will  use  a  iliiie  of  good 
common  sense,  they,  or  persons  living  where  they  cannot  get  oatmeal,  could 
never  have  those  nice  short  cakes;  but  by  using,  or  calling  up  this  common 
sense,  and  reasoning  a  little,  they  may  say,  "now  I  have  not  got  the  oatmeal, 
nor  can  I  get  it;  but  I  will  take  milk  in  its  place;  and  even,  if  no  milk,  I  will 
take  water,  and  by  adding  a  little  butter,  lard  or  drippings,  I  will  have  just  as 
good  a  cake  " — and  so  they  would.  Now,  please  judge,  in  the  same  manner, 
in  all  cases,  where  such  difficulties  may  of  necessity  arise,  then  these  remarks 
will  have  their  intended  effect.  I  will  add  this  word,  only,  additional,  those 
who  don't  know  anything  more  than  simply  to  always  confine  themselves  to,  or 
follow  a  recipe,  or  receipt,  as  generally  called,  (never  changing  it  at  all)  will 
never  amount  to  much,  to  themselves,  or  to  the  world.  The  above  recipe  says 
"pumpkin,  or  squash  "—everybody  ought  to  know  that  squash  will  make  the 
richer  cake. 

Apple  Shortcake. — Season  well  stewed  apple  sauce  with  sugar  and  nut- 
meg, or  mace,  make  anj  of  the  nice  shortcakes,  above  given,  open,  or  split,  as 
the  case  may  be,  butter  nicely  and  spread  on  a  thick  layer  of  the  prepared 
sauce,  and  replace  the  top;  serve  with  well  sweetened  cream. 

Remarks. — You  will  need  to  have  quite  a  quantity,  if  you  satisfy  the  taste 
and  desires  of  the  family,  and  the  guests.  The  following  from  dried  apples, 
will  enable  families  to  have  apple  shortcake  all  the  year  round,  says  a  writer  in 
the  New  York  Post. 

Apple  Shortcake  Prom  Dried  Apples. — I  will  tell  you  of  some- 
thing  tliat  makes  an  agreeable  filling  for  a  shortcake.  You  will  not  believe' it 
until  you  try  it,  but  for  those  unfortunate  ones  to  whom  the  acid  of  the  straw- 
berry is  as  poison,  it  can  not  be  too  highly  recommended  Take  some  nice 
dried  apples,  wash  and  soak,  and  cook  them  until  they  are  tender;  then  rub 
them  through  a  sieve  or  a  fine  cola.ider,  add  sugar  and  the  grated  rind  and 
juice  of  a  lemon ;  thciv  make  a  shortcake  in  the  ordinary  manner  and  use  this 
in  place  of  the  berries. 

Scotch  Oat-Cakes. — Put  3  ouLi-^es  of  drippings  \i  ith  a  small  tea-cup  of 
water  into  a  pun,  and  let  it  boil.  Pour  .'t  over  1  lb.  of  oatmeal.  Stir  it;  roll 
U  out  at  once,  very  thin;  cut  with  a  small  round  cutter;  bake  in  the  oven  till 
done. 

Itemarkn. — As  suggested  in  the  remarks  following  pumpkin  shortcake,  the 
Scotch  cake  is  nicest  made  with  oatmeal  that  is  ground  the  finest,  which  is,  as 
I  think,  that  which  is  bolted,  or  sifted  out  from  the  coarse,  in  fact,  a  flour, 
rather  than  meal.     I  like  them  done  quite  crisp. 

Biscuit,  Plain  and  Light. — Take  enough  light  brear  dough  to  make 
what  you  desire;  for  each  square  bread  pan  full,  work,  or  knead  in,  1  table- 
spoonful  of  butter,  lard,  or  pork  drippings,  mold  into  bisv.'  \  place  in  the  pan, 
or  pans,  and,  when  risen  again,  place  in  a  moderately  hot  oven — the  heat 
increasing — as  for  bread.  If  biscuit  or  bread  are  put  into  a  hot  oven,  the  dvai 
is  soon  set  and  the  rising  is,  thereby,  greatly  prevented. 


I 


I 


400 


DR.  CHASE'S  RECIPES. 


Light  Biscuit,  Sweet.— If  a  sweet  biscuit  is  desii-ed,  prepare  the  dough 
as'  for  rusk,  and  follow  the  same  directions. 

Remarks. — Mrs.  Chase  furnishes  us  with  nice,  light  biscuit  by  following 
the  directions  she  has  here  given  me.  I  have  given  them  a  place  here  because 
they  seem  to  belong  to  the  rusk  and  shortcake  family,  rather  than  among  the 
breads.  ■ 

Biscuit  with  Baking  Powder,  Quickly  Made.—Flour,  3J4  cups; 
baking  powder,  S  tea-spoonfuls;  butter,  or  nice  lard,  1  table-spoonful  (rounding); 
sweet  milk.  Dikectigns — Stir  the  baking  powder  into  the  flour  and  sift;  work 
in  the  butter  smoothly;  then  use  milk  enough  to  have  a  soft  dough;  mold  into 
biscuit  by  using  flour,  dusting  freely;  bake  in  a  hot  oven  at  once. 

Remarks, — Do  not  knead  biscuit  made  with  baking  powder,  nor  make  them 
stiff,  in  this  lies  the  secret  of  making  nice  light  biscuit  with  baking  powder,  so 
says  "my  good  woman,"  and  she  knows  from  an  experience  of  40  years  of 
married  life.  In  cold  weather  the  butter  will  work  in  easier,  if  warmed.  Water 
may  take  the  place  of  milk  by  doubling  the  amount  of  butter  or  lard,  to  make 
then  equally  rich. 

Biscuit  With  Soda,  Cream  of  Tartar,  and  Sweet  Milk.— 
Flour,  1  qt.  (3J^  cups);  cream  of  tar,  2  tea-spoonfuls;  soda  and  salt,  of  each, 
1  tea-spoonful;  butter,  lard,  or  "drippings,"  1  table-spoonful,  and  sweet  milk  to 
wet  it  up  properly.  Directions — Roll  the  cream  of  tartar  and  soda  finely  and 
sift  together  with  the  flour;  mix  in  the  shortening,  and  wet  up  with  the  milk  to 
a  proper  consistence,  mixing  with  the  hand  quickly,  till  it  can  be  rolled  out, 
cut,  and  place  in  tins,  and  into  a  hot  oven  at  once,  if  you  wish  them  to  be 
"light"  and  "puffy,"  which  they  will  be  if  this  is  all  properly  and  quickly 
done.  For  as  soon  as  the  soda  and  cream  of  tartar  are  mixed  into  the  flour  and 
wet  they  begin  to  produce  the  gas  which  gives  the  biscuit  or  cake  its  lightness. 
The  oven  may  be  tempered  down  a  little,  if  thought  best,  after  the  baking  is 
fairly  begun,  to  avoid  burning.    Mrs.  Catharine  Baldwin. 

Remarks. — The  author  has  seen  nothing  in  the  biscuit  line  so  light,  nice, 
sweet,  and  good,  for  his  eating — when  cold.  Most  people,  however,  prefer 
them  hot.  Half  milk  and  half  water  does  very  well.  When  no  milk  is  to  be 
had,  a  very  little  more  shortening  will  fill  the  bill. 

Breakfast  Biscuit.— To  8  cups  of  buttermilk  add  1  of  butter,  1  tea- 
spoonful  of  cream  of  tartar,  J^  a  tearspoonful  of  soda,  sufficient  salt,  and  flour 
enough  to  make  the  dough  just  stiff  enough  to  roll  out  into  biscuit.  These  will 
be  wonderfully  light  and  delicate. 

Biscuit  or  Bread,  Quick.— Flour,  1  qt,  (8  or  8^  cups);  salt,  scant 
tea-spoonful;  baking  powder,  2  tea-spoonfuls;  sift  together.  Sweet  milk  makes 
soft  dough.    Work  quickly  as  soft  as  can  be  handled,  and  bake  immediately. 

The  next  five  recipes  I  take  from  the  New  York  Trilnine,  headed  "  Somo 
Southern  Recipes,"  which  will  prove  valuable  to  some  people,  no  doubt,  in  the 
North  as  well  as  in  the  South,  and  as  they  are  all  in  the  nature  of  biscuit  or 
CBkes,  except  the  last  one — "Velvet  Cream," — I  will  keep  them  together  as 
found  in  the  Tribune.  ]\ 

7 


m 


CAKES. 


401 


>  1.  Southern  Biscuit.— Two  cups  "of  self-risiug  flour,  1  spoonful  of 
lard;  mix  with  warm  milk;  knead  into  soft  dough,  and  roll;  cut  with  a  biscuit 
cutter  and  prick  each  with  a  straw.     Cook  in  a  hot  ovon  10  minutes. 

2.  Palmetto  Flannel  Cakos.— One  pt.  of  buttermilk,  3  well-beatoo 
eggs,  flour  enough  to  make  a  stiff  batter — the  flour  to  be  mixed,  half  wheat  and 
half  com  flour.  Put  a  tea-spoonful  of  sea  foam  into  the  flour  and  cook  on  a 
griddle. 

3.  Breakfast  Muffins. — For  a  small  family,  use  1  pt.  of  milk,  3  gills 
of  wheat  flour,  3  eggs,  and  a  pinch  of  salt.  Beat  the  eggs  very  light,  add  the 
milk,  and  lastly  stir  in  the  flour.  Bake  in  rings  or  small  pans  and  in  a  quick 
oven.    They  are  very  light. 

4.  Breakfast  Waffles. — After  breakfast  stir  into  the  hominy  that  is 
left  1  tea-s,DOonful  of  butter  and  a  little  salt.  Set  it  aside.  The  next  morning 
thin  it  witJi  milk  and  add  2  eggs,  beaten  well.  Stir  in  flour  enough  to  make 
the  right  consistency,  and  bake  in  waffle-irons. 

5.  Velvet  Cream. — Two  table-spoonfuls  of  gelatine,  dissolved  in  J.^  a 
tumbler  of  water;  1  pt.  of  rich  cream,  4  table-spoonfuls  of  sugar;  flavor  with 
sherry,  vanilla  extract,  or  rose  water.  This  is  a  delicious  dessert,  and  can  be 
made  in  a  few  minutes.    It  may  be  served  with  or  without  cream. 

Eemarks. — See  the  remarks  above  "  Southern  Biscuit." 

Rusks.^-Rusks  require  a  longer  time  for  rising  than  ordinary  rolls  or  bis- 
cuits. If  you  wish  them  for  tea  one  evening,  you  must  make  all  your  prepara- 
tions and  begin  them  the  day  before;  In  cold  weather,  to  make  up  2}^  qts.  of 
flour,  prepare  early  in  the  afternoon  a  sponge  in  this  manner:  Mix  into  a  paste 
with  1  pt.  of  boiling  water,  3  table-spoonfuls  of  sugar,  3  of  flour,  and  3  large 
potatoes,  boiled  and  mashed  smooth.  At  7  in  the  evening  make  up  your  dough 
with  this  sponge,  adding  3  well-beaten  eggs,  ^  of  a  lb.  of  sugar,  and  J^  a  pt.  of 
sweet  milk.  Set  it  away  in  a  covered  vessel,  leaving  plenty  of  room  for  it  to 
swell.  Next  morning  after  breakfast  work  into  the  risen  dough,  which  should 
not  e  stiff,  a  J^  of  a  lb.  of  butter  and  lard  mixed.  Make  into  rolls  or  biscuits,  and 
let  the  dough  rise  for  the  second  time.  Flavor  with  2  grated  nutmegs,  or  i>^oz. 
of  pounded  stick  cinnamon.  When  very  light,  bake  in  a  quick,  steady  oven  till 
of  a  pretty  brown  color;  glaze  over  the  top  with  the  yolk  of  an  egg,  and  sprinkle 
lightly  with  powdered  white  sugar. 

Bnsk. — Boil  and  mash  2  good-sized  potatoes,  1  qt.  rich  milk,  1  compressed 
yeast  cake,  dissolved,  and  flour  to  make  a  stiff  batter;  mix  at  noon;  in  the  even- 
ing, when  quite  light,  rub  together  }4  l^-  ^^  sugar,  ^  lb.  of  butter,  and  beat 
very  light  2  eggs;  stir  these  into  the  batter  with  ^  a  grated  nutmeg;  mold  up 
soft,  put  in  a  warm  place,  and"  when  quite  light  break  off  pieces  about  the  size 
of  an  egg,  form  them  into  small  cakes  laying  them  closely  together  in  the  pan; 
when  very  puffy  wash  over  the  top  with  a  little  sweetened  milk  and  a  little 
sugar  if  desired.  Sugar  is  generally  used  on  the  top  of  rusk,  but  not  on  biscuit. 
Bake  in  a  moderately  quick  oven. 

Indian  Busk. — Two  light  cups  Indian  meal,  1  cup  flour,  1  tea-spoonM 


403 


DB.  CHASE'S  RECIPES. 


saleratus,  enough  sour  or  buttermilk  to  dissolve,  1  cup  sweet  milk ;  stir  In  ^ 
cup  molasses.    Bake  at  once. 

Muf^s,  No.  1,  Very  Light  and  Nice.— Flour,  sifted,  1  qt.;  sugar, 
1  cup:  eggs,  1;  sweet  milk,  2  cups;  lard,  1  heaping  table-spoonful;  salt,  1  tea- 
spoonful;  baking  powder,  2  tea-spoonfuls.  Mix  on  general  principles;  put  into 
muffin  rings,  set  in  a  pan,  or,  what  is  better,  cast-iron  muffin  rings  made  in  sets, 
and  hot  when  dipped  in,  and  placed  at  once  into  a  quick  oven. — Mrs.  Catharine 
Baldwin,  Toledo,  0. 

Remarks. — This  amount  will  make  about  \%  dozen,  so  you  'can  judge  by 
the  size  of  the  family  to  use  more  or  less  material,  as  needed.  Eaten  in  place 
of  bread,  with  the  meat  course,  then  with  butter  and  syrup,  they  are  splendid. 
I  think  the  nicest  I  ever  ate.  Very  nice  also  cold.  Although  they  are  so  light 
and  dry,  I  do  not  object  to  eating  them  hot: 

Muffins,  No.  2.  With  Eggs.— Sugar,  J^  cup;  butter  or  lard,  1  large 
table-spoonful;  salt,  1  tea-spoonful;  sweet  milk,  1  qt.  (if  water  is  used,  double 
tlie  shortening);  yeast,  %  cup;  3  eggs;  flour  to  make  a  batter.  Directions — 
Make  over  night;  in  the  morning  beat  the  eggs  nicely  and  stir  into  the  batter, 
and  bake  in  muffin  rings  in  a  quick  oven.  If  the  oven  is  sufficiently  hot  they 
will  bake  in  20  minutes. 

Muffins,  No.  3,  Without  Eggs. — Sweet  milk,  1  cup;  flour,  3  cups; 
baking  powder,  1  heaping  tea-spoonful;  bake  in  cup  tins,  in  a  hot  oven. 

Muffins,  No.  4,  With  Cream.— Nice  sweet  cream,  2J^  cups;  flour,  2J^ 
cups;  3  eggs;  butter,  2  table-spoonfuls;  salt,  1  tea-spoonful.  Directions — 
Beat  the  eggs  very  light,  adding  the  cream,  salt  and  butter;  then  stir  in  the 
flour,  stirring  only  sufficient  to  mix  evenly.  Only  half  fill  the  rings  and  bake 
in  a  hot  oven,  serving  as  soon  as  done. 

Remarks. — Muffin  rings  should  always  be  well  buttered. 

Graham  Muffins,  No.  5.— Graham  flour,  2  cups,  or  1  of  graham  and 
1  of  white,  as  you  prefer,  only  even  full;  sweet  milk,  2  cups,  a  little  scant; 
eggs,  2,  well  beaten.    Bake  in  a  hot  oven;  about  15  minutes  will  be  required. 

Corn  Meal  Muffins,  No.  6.— Corn  meal  and  flour,  each  2  cups;  baking 
powder,  IJ^  tea-spoomuls;  eggs,  3,  beaten  with  sugar  and  butter,  each  ]4.  cup; 
sweet  milk,  1  pt. ;  salt,  a  little.  Directions— Mix  the  baking  powder  into  the 
mixed  meal  and  flour,  beat  eggs,  sugar  and  butter  together,  then  the  milk;  stir 
in  the  meal,  having  the  muffin  rings  set  in  a  pan,  fill  properly  and  place  at 
once  in  a  hot  oven. 

Graham  Gems.— Sour  milk,  2  cups;  sugar,  ^  cup;  soda,  %  tea-spoon 
ful;  graham  flour,  to  stir  thick;  bake  in  cups,  or  iron  gem  pans,  in  a  hot  oven. 

Remarks. — Both  light  and  healthful. 

Graham  Gems,  With  Sour  Milk  and  Eggs.— Sour  milk,  1  pt. ,  1 
or  3  eggs,  well  beaten,  with  one  or  2  table-spoonfuls  of  sugar;  soda,  1  tea-spoon- 
ful, and  nice  fresh  graham  flour  to  make  a  stiff  batter;  if  1  egg  only  1  spoon  of 
sugar.  Put  into  heated  iron  gem  pans  and  bake  in  a  hot  oven,  and  they  will  bo 
light  and  nice.  i  ^ 


i 


0AEE8. 


40S 


Qraham  Gems,  With  Sweet  Milk  and  Croam.— Sweet  cream.  1 
cup;  sweet  milk,  2  cups;  salt,  1  salt-spoonful;  graham  flour,  to  make  a  batter, 
only  a  little  stiffer  than  for  griddle  cakes.  Beat  tlioroughly  and  drop  into  hot 
gem  pans,  while  standing  on  the  stove.  Bake  quickly,  but  be  careful  not  to 
burn.  If  no  cream,  use  milk  in  its  place,  with  a  very  little  butter  to  get  the 
same  richness. — American  Farm  Journal. 

Eemarks.—lt  any  one  fails  to  get  light  gems,  next  time  add  a  little  soda. 

Graham  Gems. — I  have  been  watching  your  papers  to  see  if  they  gave 
any  recipe  for  graham  gems  as  good  as  mine.  I  have  seen  none.  Take  1^  good 
pt.  of  graham  flour,  1  pt.  of  sweet  milk,  mix  them  well  together,  beat  the 
whites  of  2  large  eggs  to  a  stifif  foam,  add  yolks,  beat  well,  heat  gem  pans  hot, 
grease,  have  oven  pretty  hot,  mix  eggs  in  the  last  thing,  carefully  and  quickly, 
as  soon  as  they  are  beaten.  Bake  from  7  to  10  minutes. — Mrs.  M.  P.  Bush, 
Saline,  Mich.,,  in  Detroit  Post  and  Tribune. 

Graham  Gems  with  Sour  Milk  or  Buttermilk.— Graham  flour, 
1  qt. ;  1  egg,  well  beaten;  butter,  1  table-spoonful,  melted;  soda,  1  tea-spoonful; 
a  little  salt,  sour  milk  or  buttermilk,  as  below.  Put  the  flour,  beaten  egg,  but- 
ter and  salt  into  a  pan,  dissolve  the  soda  in  a  cup  of  the  milk,  and  stir  it  with 
more  sour  nulk,  sufficient  to  make  a  stiff  batter.  The  gem  pans  being  warm, 
or  hot,  and  buttered,  dip  in  the  batter  to  half  fill  them,  for,  if  properly  pre- 
pared, they  will  raise  to  fill  the  pans.  This  will  be  about  sufficient  to  fill  two 
sets  of  pans.  Bake  in  a  quick  oven.  These  and  graham  griddle  cakes  are  the 
only  warm  bread  which  the  doctor  allows  dyspeptics  to  eat.  Other  bread  should 
always  be  one  day  old  before  eaten  by  dyspeptics.  Except  warm  corn  bread, 
or  breakfast  corn  cakes  may  also  be  eaten  in  moderation  by  dyspeptics,  if  it 
does  not  disagree  with  the  stomach,  as  shown  by  rising  after  eating. 

Graham  and  Wheat  Pop  Overs.— For  the  graham,  use  fine  graham 
flour  and  milk,  each  4  cups;  eggs,  4;  well  beaten  together;  and  the  gem  irons 
being  hot,  dip  in,  and  bake  in  a  ready  hot  oven. 

For  the  wheat  use  the  milk  and  eggs,  and  white  flour  enough  to  make  a 
soft  batter.  Bake  the  same.  Nice  butter,  and  any  nice  fruit  sauce,  as  berries, 
peaches,  etc.,  make  either  kind  very  enjoyable. 

Corn  Cake  with  Soda.— Indian  meal  and  wheat  flour,  of  each  1  cup; 
butter  the  size  of  an  egg;  2  eggs;  sugar,  9^  of  a  cup;  milk,  1  cup;  cream  of 
tartar,  1  tea-spoonful;  soda  or  saleratus,  %  tea-spoonful.  Bake  in  a  moder- 
ately hot  oven. 

Corn  Cake,  Set  Over  Night.— Put  1  pt.  of  meal  in  a  dish  with  1 
tea-spoonful  each  of  butter,  sugar  and  sail;  then  pour  over  them  1  cup  of  boil- 
ing milk;  when  cool  enough  to  bear  the  finger  well,  add  yeast,  %  cup,  the  same 
of  flour  and  2  beaten  eggs;  now,  thin  with  water  until  a  proper  consistence  for 
baking  nicely.  If  kept  quite  warm  it  will  rise  in  2  or  3  hours.  Bake  in  a 
moderate  oven.  Corn  cakes  require  nearly  double  the  time  to  bake,  and  less 
heat  than  flour;  still  they  require  good  steady  heat. 

-Vermont  Johnny  Cake.— Sour  milk,  1  cup;  soda,  1  tea-spoonful; 


i4l 


m\ 


404 


DR.  CHASE'S  RECIPES. 


butter  or  lard,  1  table-spoonful;  Indian  meal  to  make  a  thin  batter.    Bake  In  a 
hot  oven. — Elizabeth  Kent,  Burlington,  Vt. 

Plain  Corn  Cake,  to  Bake  at  Once. — Three  cups  sour  milk,  or 
buttermilk;  3  cups  of  Indian  racal;  3  table-spoonfuls  of  molasses;  1  egg;  a 
pinch  of  salt;  1  tea-spoonful  of  soda,  and  a  heaping  table-spoonful  of  flour. 
Bake  in  a  quick  oven. 

Kentucky  Corn  Dodgers.— Place  your  griddle  where  it  will  heat,  for 
tills  is  much  better  than  a  bread  pan,  there  being  less  danger  of  scorching  at  the 
bottom.  Take  an  even  pint  of  sifted  meal,  a  heaping  table-spoonful  of  lard,  a 
pinch  of  salt  and  a  scant  half  pint  of  cold  water;  mix  well  and  let  it  stand 
while  you  grease  your  griddle  and  sprinkle  some  meal  over  it.  Make  the  dough 
into  rolls  the  size  and  shape  of  goose  eggs,  and  drop  them  on  the  giiudle,  taking 
care  to  flatten  as  little  as  possible,  for  the  less  bottom  crust  the  better.  Place 
in  the  oven  and  bake  until  brown  on  the  bottom.  Then  change  the  grate  and 
brown  on  top,  taking  from  20  to  30  minutes  for  the  whole  process.  To  be 
eaten  while  hot,  with  plenty  of  good  butter. 

Corn  Bread  or  Breakfast  Corn  Cake. — Some  years  ago  business 
called  me  to  pass  through  Toledo  several  times,  and  I  staid  over  night,  each 
time,  at  the  Island  House,  where  I  found  so  much  better  corn*  bread  at  the 
breakfast  table  than  I  had  ever  eaten — according  to  my  custom  when  traveling 
and  finding  some  dish  extra  nice — I  obtained  the  recipe,  through  influence  of 
the  waiter  girl,  as  "  mail  carrier,"  (paying  a  price  equal  to  the  price  of  this 
book,)  who  wrote  it  out  for  me  in  my  diary  while  I  ate  my  breakfast;  here  it 
is:  One  quart  of  corn  meal,  1  cup  of  flour,  or  a  little  less;  1  table-spoonful  of 
baking  powder;  milk,  to  wet;  beating  in  1  or  3  eggs,  a  little  sugar  and  salt;  put 
into  a  dripping  pan,  and  put,  at  once,  into  a  hot  oven,  but  do  not  dry  it  up  by 
over-baking.    (See  Corn  Dodgers  among  the  breads.) 

Remarks. — I  think  I  have  eaten  of  it  more  than  100  times  since,  but  I  have 
never  seen  corn  cake  to  excel  it.  It  should  be  1  to  IJ^  inches  thick  when 
baked. 

Oatmeal,  or  Scotch,  Cake. — Into  1  qt.  of  cold  water  stir  the  finest 
oatmeal  enough  to  make  it  about  as  thick  as  hasty  pudding.  Be  sure  that  the 
meal  is  sprinkled  in  so  slowly,  and  that  the  stirring  is  so  active,  that  the  mush 
will  have  no  lumps  in  it,  Now,  put  it  on  the  buttered  pan,  where  it  can  be 
spread  out  to  half  the  thickness  of  a  common  cracker,  and  smooth  it  down 
with  a  wet  case  knife.  Run  a  sharp  knife  across  it,  so  as  to  mark  it  into  the 
8ized  pieces  you  wish,  and  then  place  it  in  a  warm  oven  and  bake  slowly,  being 
careful  not  to  brown  it.     Salt. 

WafiSes,  With  Yeast. — Sweet  milk  2  cups;  flour,  2  cups;  yeast,  3 
table-spnonfuls;  2  eggs;  melted  butter,  1  table-spoonful;  sa:lt,  1  salt-spoonful. 
Directions — Set  the  sponge  over  night;  in  the  morning  beat  ana  stir  in  the 
eggs  and  butter;  bake  in  wafl3e-irons. 

Bice  "WaflB-CS. — Cold  boiled  rice,  1  cup;  sweet  milk,  2^  cups;  2  eggs; 
butter,  2  table-spoonfuls;  cream  of  tartar,  1  tea-spoonful;  soda,  J4  tea-spoon- 
ful;  use  flour  to  make  the  batter.    Bake  in  waflae-irons. 


CAKES, 


405 


Fried  Cakes,  Nut  Cakes,  Doughnuts,  Crullers,  or  Twist 
Cakes,  etc. — It  does  not  matter  which  you  call  them,  but  Mrs.  J.  'Si.  Venoy, 
of  Wayne,  M'ch.,  informs  the  Detroit  Tr'june  that  for  10  years  she  has  made 
fried  cakes  in  the  following  manner  without  a  failure:  Sugar,  2  cups;  cream 
and  butteimilk,  of  each  1  cup;  2  eggs;  soda  and  salt,  of  each  1  tea-spoonful. 

Baised  Doughnuts,  or  Fried  Cake.— Bread  sponge,  equal  to  1  qt. ; 
warm  water,  1  pt. ;  2  eggs;  sugar,  1  cup;  salt,  a  pinch;  lard  or  frytngs.  3  tea- 
spoonfuls;  cinnamon,  1  tea-spoonful.  Dikections— Mix  same  as  bread;  when 
light  roll  out  and  cut  in  any  desired  shape,  and  fry  in  hot  lard.  Mrs.  J.  F. 
Bayles,  of  Salina,  Kans.,  furnishes  this  recipe  to  the  Blade,  and  says:  "If 
made  without  sugar,  they  are  nice  with  coffee.  I  never  object  to  the  sugar, 
even  with  coffee. " 

Doughnuts,  as  Made  by  "  Peggy  Shortcake."— Sugar,  1  cup;  1 
egg;  sour  milk,  1  cup;  soda,  J^  tea-spoonful;  flour  to  mix  as  for  biscuit. 
Directions — "Peggy"  says:  "Roll  pretty  thin;  have  your  lard  boiling  hot, 
and  fry  a  nice  brown.  No  dyspepsia  about  these;  try  *em,  if  you  want  such  as 
grow  'way  down  East.'" 

Doughnuts.— Sugar,  1  cup;  butter,  %  cup;  4  eggs;  floui,  SJ^  cups; 
milk,  1  cup;  cream  of  tartar,  2  tea-spoonfuls;  soda,  1  tea-spoonful;  salt,  1  tea- 
spoonful;  nutmeg,  to  taste.  Directions — Beat  sugar  and  eggs  together,  with 
the  cream  of  tartar  and  butter  in  the  flour;  dissolve  the  soda  in  the  milk,  then 
add  it  to  the  eggs  and  sugar,  then  the  flour;  roll  out  thin,  cut  and  fry  in  hot 
lard. 

Crullers,  With  or  Without  Eggs,- Buttermilk  or  sour  milk,  cream 
and  sugar,  of  each  J^  cup;  saleratus  or  soda,  1  tea-spoonful;  spice  and  salt,  to 
taste;  a  little  yeast,  and  flour  enough  to  mold,  and  let  rise  before  frying;  or,  if 
an  egg  is  at  hand,  beat  and  put  in;  the  yeast  may  be  left  out,  and  the  cakes . 
molded,  cut  and  twisted  to  suit  and  fried  at  once.  But  care  must  always  be 
given  in  the  frying,  heat  of  the  lard,  etc. ;  for  if  not  done  they  are  spoiled,  as 
much  so  as  if  scorched  or  over-done.  Done  nicely,  any  of  these  will  be  nice  of 
their  kind. 

Fried  Cakes.— Sugar  and  sweet  milk,  of  each  I  cup;  2  eggs;  baking 
powder,  1%  tea-spoonfuls;  melted  lard,  6  table-spoonfuls;  salt,  1  salt-spoonful, 
or  to  taste;  flour  to  make  as  soft  as  can  be  rolled.  Cut  it  into  any  shape 
desired  and  fry  carefully.  The  author  prefers  his  the  next  day  after  made,  and 
so  on  as  long  as  they  keep  without  becoming  too  dry  and  hard;  but  if  any  of 
these  cakes  become  dry  and  hard — the  same  with  biscuit  or  slices  of  bread — 
steaming  softens  them  very  nicely, 

Norwegian  Break&st  Cake,  Fried— Very  Nice.— Put  into  a  pan 
4  eggs  and  4  table-spoonfuls  of  sugar,  and  beat  very  light.  Then  add  \%  cups 
of  sweet  cream,  and  1  tea-spoonful  of  salt,  flour  enough  to  roll  very  thin.  Cut 
in  diamonds,  and  have  ready  a  frying-pan  of  hot  lard.  The  lard  should  be 
about  half  an  inch  deep  in  the  pan.  Lay  the  cakes  in  and  turn  quickly.  They 
should  fry  fast.  If  you  want  them  very  nice,  roll  them  in  pulverized  sugar  a-s 
you  take  from  the  lard.     In  making  them  be  careful  not  to  roll  the  cukes  up  aa 


i 


msm 


406 


DR.  CnASE'S  RECIPE8. 


you  put  them  into  the  frying-pan,  but  keep  them  nice  and  flat. — Fannie  71 
Bradley,  Fosmm,  Minn.,  in  Blade. 

Bye  and  Indian  Fried  Cakes,  or  Drop  Cakes.— Indian  meal,  1  pt. ; 
rye  meal,  %  pt. ;  molasses,  2  table-spoonfuls,  and  a  little  salt;  cold  millcto  make 
a  smooth  batter,  and  drop  from  a  spoon  into  hot  lard.  If  not  as  light  as  desired, 
use  a  little  soda  next  time.     To  be  eaten  with  syrup. 

Fritters,  Plain— Qtiiok.— Sweet  milk,  1  pt. ;  4  eggs;  salt,  1  tea  spoon- 
ful; baking  powder,  1  table-spoonful;  flour.  Directions — Beat  the  eggs  well, 
stir  in  salt  and  milk;  then  put  the  baking  powder  into  2  or  3  cups  of  flour  and 
stir  in,  using  as  much  more  flour  as  will  stir  in  well;  drop  into  hot  lard.  To 
be  eaten  with  maple  syrup,  or  syrup  made  by  dissolving  granulated  sugar. 

Remarks. — "  Ivy,"  of  West  Jefferson,  Ohio,  calls  these  Johnny  Jumpup 
Cakes,  because  they  jump  up  from  the  bottom  of  the  hot  lurd  so  quickly  and 
lightly. 

Fritters,  Sweet,  Quick. — Make  as  above,  with  the  addition  of  1  table- 
spoonful  each  of  sugar  and  butter. 

Fritters,  Light. — Warm  water,  1  pt. ;  yeast,  2  table-spoonfuls;  salt,  y^ 
iea-spoonful;  stir  in  flour  to  make  a  tliick  batter.  When  light,  drop  into  hot 
lard  and  fry  brown.    Eat  with  syrup  or  honey,  while  warm. 

Cream  Fritters. — Milk  and  cream,  of  each,  1  pt.;  6  eggs;  J^  of  a  nut- 
meg; salt,  1  tea-spoonful;  flour,  \}4,  V^- ;  baking  powder,  2  ten-spoonfuls. 
Directions — Mix  in  the  usual  manner,  stirring  in  the  sweet  cream  last;  let  the 
lard  be  pretty  hot  when  dropped  in. 

Orange  Fritters. — Take  3,  or  as  many  large  smooth  oranges,  as  needed, 
take  off  the  peel  and  tlie  white  skin  also,  then  slice  them,  crosswise,  J.^  inch 
thick,  pick  the  seeds  out,  and  dip  the  slices  in  a  thick  batter  made  according  ta 
any  of  the  foregoing  recipes;  fry  nicely,  placing  them  in  layers,  on  a  plate,  as 
fried,  sifting  sugar  over  each  layer.     Serve  hot. 

Cheese  and  Apples,  or  Sandwich  Fritters.— Wash  and  slice  as 
many  tart  apples  as  needed,  and  cut  half  as  many  slices  of  cheese;  beat  2  or  3 
eggs,  or  according  to  the  amount  needed,  and  season  rather  highly  with  salt, 
mustard  and  pepper.  Soak  the  cheese,  a  few  minutes,  iu  the  egg  mixture,  then 
place  a  slice  of  the  cheese  between  two  slices  of  the  apple,  and  dip  thorn  into 
the  mixture  also;  then  fry  in  hot  butter,  turning  carefully,  the  same  as  oysters 
are  fried.  Serve  hot,  for  breakfast,  or  Sunday  tea,  as  there  is  too  umch  labor 
for  more  than  once  a  week. 

Corn  Fritters. — One  qt,  corn  meal;  1  table-spoonful  of  lard;  2  eggs;  1 
table-spoonful  of  salt;  scald  the  meal  with  the  lard  in  it  with  boiling  water, 
cool  with  a  little  milk,  add  the  eggs  (beaten  light);  beat  very  hard  for  10  min- 
utes; make  them  thin  enough  with  cold  milk  to  drop  off  tlie  spoon  and  retain 
their  shape  in  boiling  lard;  have  the  lard  boiling  hot  when  you  drop  them  in. 
Serve  hot. 

Buckwheat  Griddle  Cakes,  Aunt  Essy's.— Warm  water,  3  pts  • 
salt,  1  deasert-spoonful;  }^  cup  of  good  jug  yeast;  buckwheat  flour  to  make  a 


0AKE8. 


4in 


liatter.  Dikbctioiib— Set  in  a  warm  place  over  night,  and  bake  on  a  hot  grid- 
dle. Serve  warm,  with  good  butter  and  syrup,  made  of  sugar — maple  is  best — 
and  she  says  you  will  need  but  little  else  for  breakfast.  The  author  would  have 
at  least  some  potatoes,  and  nice  steak,  and  plenty  of  butter  gravy  with  his 
breakfast;  dues  not  even  refuse  nice  ham  with  plenty  of  ham  gravy  with  his 
buckwheat  cakes. 

Buokwheat  Griddle  Cakes,  "Arf  and  Arf."— Buckwheat  and 
•wheat  flour,  of  each  1  pt. ;  molasses,  2  table-spoonfuls;  a  little  salt;  mix  with 
•water,  and  just  before  baking  stir  in  a  heaping  table-spoonful  of  yeast  powder. 

Remarka. — "  Sunshine,"  of  Brldgeton,  N.  J.,  says  they  are  nice  made  with 
•wheat  flour  alone.  I  have  no  doubt  of  it;  there  might  be  some  shortening' 
added,  but  if  to  be  eaten  with  meat,  having  plenty  of  gravy,  it  is  not  needed. 

Buckwheat  Griddle  Cakes,  in  Bhyme.— For  ordinary  buckwheat 
cakes,  we  will  give  one  in  rhyme,  from  one  of  the  muses  of  the  Detroit  Fre^ 
Pre$t,  which  may  be  relied  upon  as  safe  to  follow: 

If  you  fine  buckwheat  cakes  would  make 

One  quart  of  buckwheat  flour  take ;  -4. 

Four  table-spoonfuls  then  of  yeast; 

Of  salt  one  tea-spoonful  at  least; 

One  handful  Indian  meal  and  two 

Good  table-spoonfuls  of  real  New 

Orleans  molasses,  then  enough  , 

Warm  water  to  make  of  the  stuff  '        »      ' 

A  batter  thin.    Beat  very  well ; 

Set  it  to  rise  where  warmth  do  dwelL 

If  in  the  morning,  it  should  be  » 

The  least  bit  sour,  stir  in  free 

A  very  little  soda  that 

Is  first  dissolved  in  water  hot. 

Mix  in  an  earthen  crock,  and  leave 

Each  morn  a  cupful  in  to  give 

A  sponge  for  the  next  night,  so  you 

Need  not  get  fresh  yeast  to  renew. 

In  weather  cold  this  plan  may  be 

Pursued  ten  days  successfully,  ,    ..    : 

Providing  you  add  every  night 

Flour,  salt,  molasses,  meal  m  right 

Proportions,  beating  as  before. 

And  setting  it  to  rise  once  more. 

When  baking  make  of  generous  size 

Your  cakes;  and  if  tliey'd  take  the  prize 

They  must  be  light  and  nicely  browned, 

Then  by  your  husband  you'll  be  crowned 

Queen  of  the  kitchen;  but  vou'II  bake, 

And  he  will,  man-like,  "  take  the  cake." 

Remevrka. — ^When  buckwheat  cakes  are  made  without  molasses,  as  is  often 
done,  if  a  small  spoonful  of  molasses  is  added,  each  morning,  to  the  cake  bat- 
ter, they  will  take  a  much  nicer  brown,  being  careful,  however,  not  to  burn 
them. 

Mook  Buok'wheat  Cakes.— To  make  mock  buckwheat  cakes,  warm  1 


J, I-  M 


4flB 


DR   CnASET 8  RECIPES. 


qt.  skimmed  milk  to  the  temperature  of  new  milk;  add  1  tea-spoonful  of  wU 
and  8  table-spoonfuls  of  good  lively  yeast;  thicken  to  the  consistency  of  re«l 
buckwheat  cakes  with  graham  meal,  in  which  3  small  handfuls  of  fine  corn 
meal  liave  been  mixed.  Very  coarse  middlings,  such  as  one  gets  from  country 
mills,  answers  quite  as  well,  and  none  but  an  expert  would  know  the  difference 
between  the  imitation  and  the  real. — Indiana  State  Sentinel. 

Remarks. —Why  not  have  mock  buckwheat  cakes  as  well  aa  mock  minced 
pies?  Certainly  these  will  be  found  very  nice  and  healthful.  And  any  person 
can  eat  these,  while  with  some  persons  real  buckwheat  cakos  eaten  as  steadily 
aa  many  do  in  the  winter,  causes  an  irritable  condition  of  the  skin,  these  will 
not,  with  anyone. 

Buckwheat  Batter,  To  Keep  Sweet.— Keeping  buckwheat  batter 
sweet  is  sometimes  very  troublesome,  especially  in  mild  weather.  It  is  said  the 
only  way  to  keep  it  perfectly  sweet  is  to  pour  cold  water  on  that  left  from  one> 
morning  to  another.  Fill  the  vessel  entirely  full  of  water  and  put  it  in  a  cool 
place.  When  ready  to  use  pour  off  the  water,  which  absorbs  the  acidity. — 
Laming  liepublican. 

Buckwheat  and  Q-raham  Griddle  Cakes,  Also  Oatmeal 
Griddle  Cakes. — Buckwheat  cakes  are  improved  for  some  people  by  mixing 
the  buckwheat  with  graham  flour.  Put  about  one-tliird  of  graham  with  it. 
Start  the  cakes  at  night  with  yeast — a  small  tea-cupful  of  yeast  to  1  qt.  of  flour; 
mix  with  cool,  not  cold,  water,  and  set  in  a  warm  corner.  Griddle  cakes  can 
bo  made  of  oatmeal  by  putting  one-third  of  wheat  flour  with  it.  They  require 
more  time  for  cooking  than  buckwheat  cakes  do,  and  should  be  browned 
thoroughly. 

Bread  Griddle  Cakes.— Take  your  pieces  of  dry  bread,  and  pour  over 
them  boiling  water;  stir  and  beat  to  a  smooth  paste;  put  in  flour  enough  to 
make  them  the  consistency  of  buckwheat  cakes;  add  a  little  salt,  1  tea-spoonful 
of  soda,  and  3  eggs,  well  beaten.  They  are  delicious  for  breakfast  or  tea.  If 
the  weather  is  cold,  it  will  be  better  to  soak  the  brcud  over  night  Milk  is  better 
than  water  to  soak  the  bread  in. 

Bread  Griddle  Cakes,  Richer.— Soak  a  loaf  of  bread,  or  its  bulk  in 
stale  bread,  in  milk  over  night;  in  the  morning  stir  in  1  cup  of  flour,  3  eggs, 
beaten  till  light;  a  table-spoonful  of  butter  or  lard;  soda,  1  tea-spoonful,  and  a 
little  salt.  Mix  smooth  and  drop  3  spoonfuls  upon  the  hot  griddle  for  each 
cake. 

Pancakes  or  Griddle  Cakes  With  Dry  Bread.— Crumble  the 
bread  and  soak  in  cold  milk  until  soft,  then  add  soda  or  saleratus,  and  salt,  accord- 
ing to  amount,  and  flour  to  make  a  batter. 

With  Bice. — Cold,  boiled  rice,  1  cup;  flour,  3  cups;  3  eggs,  beaten;  salt, 
1  tea-spoonful;  milk  to  make  a  thick  batter;  baking  powder,  1  tea-spoonful; 
beat  well  together — hot  griddle.  ' 

Bice  Griddle  Cakes.— Left  over  rice  maybe  used;  but  if  it  is  to  be 
boiled  purposelv,  take  rice,  3  cups,  well  washed,  and  boil  in  about  1  qt.  of 


OASB& 


409 


water  till  nicely  done  and  the  water  about  all  evaporated ;  then  add  milk,  1  qt. ; 
wheat  flour,  1  cup,  and  1  beaten  egg. 

Indian  Griddle  Cakes.— White  Indian  meal,  2  cups;  flour,  1  cup; 
yeast,  ^  cup;  salt,  1  tea-spoonful;  milk  to  make  a  HtilT  batter;  put  in  a  warm 
place  over  niglit,  as  sponge  for  bread;  stir  in  the  morning,  and  make  of  a  suit- 
able consistence  by  adding  milk  or  meal  with  a  little  flour,  which  ever  may  be 
nt  ded. 

Qraham  Oriddle  Cakes.— For  a  family  of  4  or  6  persons,  take  sour 
buttermilk,  2  cups,  with  a  small  tea-spoonful  of  soda;  2  eggs,  well  beaten,  and 
added  with  a  pinch  of  salt;  then  stir  iu  graham  flour  to  make  a  batter  a  little 
thicker  than  usual  for  cake  batter.  Fry  upon  a  hot  griddle,  and  keep  in  a 
tureen  or  other  covered  dish. 

Hemarka. — By  some  people  griddle  cakes  are  always  called  "  pancakes." 
It  matters  not  which  you  call  these;  but  they  take  the  place  of  bread  during  the 
meat  course  for  breakfast,  after  which  with  a  little  nice  butter  and  a  home- 
made syrup,  by  dissolving  granulated  sugar  by  putting  in  a  little  water  and 
bringing  to  a  boiling  heat — I  like  the  syrup  to  be  pretty  thick;  and  I  greatly 
prefer  these  for  general  use  to  those  made  from  buckwheat,  both  in  flavor  and 
for  healthfulness,  as  they  never  cause  an  eriiption  upon  the  skin  as  buckwheat 
often  does.  With  those  having  rich  cream  and  maple  sugar,  they  will  prove  a 
rare  dish,  not  bojn  abandoned  if  tried.  If  graliam  bread,  graham  biscuit,  or 
gems,  are  left  over  until  they  become  dry,  let  them  be  broken  into  sour  milk  or 
buttermilk  over  night,  then  mashed  with  a  spoon  or  a  clean  hand  in  the  morn- 
m^,  and  thickened  with  a  little  graham  flour,  and  the  cakes  will  be  very  light 
and  nice  by  using  a  little  soda,  as  first  mentioned.  These,  like  warm  graham 
biscuit  or  gems,  may  be  laten  in  moderation  even  by  dyspeptics,  by  which  you 
may  know,  as  the  author  has  proved,  they  are  healthful. 

Crackers.— To  1  qt.  of  light  bread  dough— about  enough  for  1  loaf  of 
bread — work  in  shortening,  1  cup,  and  soda,  ^  tea-spoonful;  then  knead  in 
flour  to  make  a  stiff  dough;  roll  and  pound  with  the  rolling-pin  for  15  or  20 
minutes,  then  knead  and  roll  thin  and  cut  with  a  small  cutter,  put  in  a  dripping 
pan,  pick  with  a  fork  and  bake.  Graham  crackers  may  be  made  in  the  same 
way. — Farm  and  Firetidt. 


\\\ 


M  ii 


w 


ns^E.A.'TS, 


CUBING,  SMOKING,  KEEPTNG,  ETC.— Curing  Hams, 
Smoking,  Etp.,  843  Done  in  Pennsylvania.— Good  for  AIL 
Places  and  Kinds  of  Meat.— The  following  is  the  plan  pursued  in  Penn- 
sylvania, where  it  is  well  known  that  they  have  the  very  nicest  hams: 

After  the  hams  are  nicely  trimmed,  lay  them  upon  slanting  boards,  to  cany 
off  the  dripping  brine,  and  rub  well  with  pure  fine  salt,  working  it  into  every 
part;  then  let  them  lay  48  hours.  Then  brush  of  the  salt  with  a  dry  cloth  or 
brush-broom,  and  have  ready  a  mixture  of.  powdered  saltpeter,  1  teaspoon; 
brown  sugar,  1  dessertspoon,  or  a  small  tablespoon,  of  red  pepper;  use  1  tea- 
spoonful  of  the  mixture  for  each  ham  or  shoulder,  and  rub  well  into  the 
fleshy  parts;  then  pack  in  a  tub  or  barrel,  skin-side  down  always;  put  also  a 
good  sprinkling  of  nice,  pure  salt  on  the  bottom,  and  between  each  layer,  oa 
packed.  Let  them  stand  thus  5  days;  then  cover  with  pickle  made  as 
toUows: 

To  each  pail  of  water  required  put  4  lbs.  of  pure,  coarse  salt;  saltpeter,  3^ 
to  1>4  ozs.,  and  brown  sugar,  ^  to  1^  lbs.  The  pickle  should  be  made  before- 
hand, so  as  to  remove  all  skum  arising,  and  to  be  cold  when  poured  on.  Ac- 
cording to  the  size  of  the  hams,  let  them  lay  5,  6  or  7  weeks. 

For  Beef,  10  to  15  days  only,  according  to  size  of  pieces,  in  the  same 
strength  of  pickle,  and  same  treatment.  Hong  up  a  few  days  to  dry  nicely 
before  smoking. 

Bemarka. — It  will  be  noticed  that  there  is  a  margin  given  in  the  amount  of 
saltpeter  and  the  sugar;  it  is  because  some  persons  prefer  more  than 
others.  The  least  amounts  given  would  be  enough  for  me.  I  will  remark 
here,  for  all,  that  the  smoking  and  putting  away  for  summer  use  should  always 
be  done  while  the  weather  is  yet  too  cold  to  allow  a  fly  to  be  seen,  so  there  need 
be  no  annoyance  from  them,  nor  from  bugs,  if  packed  according  to  direction. 

The  following  for  hams  or  beef  is  from  a  lady,  a  name-sake  of  mine,  Jennie 
Chase,  of  Elsie,  Mich.,  differing  a  little  from  the  above  in  tliat  she  uses  a  little 
saleratus,  which  is  said  to  prevent  meat  from  becoming  dry  and  hard.  I  will 
give  it,  as  some  of  the  ladies  know  more  about  such  matters  than  their  brothers 
or  husbands.  I  do  not  know,  however,  that  this  one  has  either,  for  I  have 
never  seen  her,  but  would  be  glad  to,  and  thank  her  for  not  being  ashamed  to 
give  her  name  with  her  information.    She  says: 

Hams  or  Beef— Pickle  for.—"  For  200  lbs.  of  meat,  use  14  lbs.  of  salt. 
1 J^  lbs  sugar,  6  oz.  saltpeter,  2  oz.  saleratus;  dissolve  by  boiling  in  three  pails 
of  soft  water;  skim,  and  when  cold,  pour  over  your  meat.  Sprinkle  a  very 
little  salt  on  when  you  put  down  your  meat.  As  soon  as  the  weather  is  warm, 
scald  the  brine,  and  add  a  little  fresh  salt." 

Remarks. — The  plan  of  scalding  on  the  approach  of  hot  weather,  and  add- 

410 

M 


\-^ 


MEATS. 


411 


lug  a  Uttlo  more  salt,  Is  certainly  desirable  for  keeping  mciit  over  sunumT  in 
the  piclde. 

Curing  Ham,  or  other  Meat  for  Bmokiug,  without  Fickle- 
Warranted  to  Keep  all  Summer.— This  plan  is  from  Mrs.  8,  Weaver, 
©f  Columbiana,  O.,  who  says  it  has  been  in  use  in  tlicir  family  eight  years, 
while,  if  not  good,  one  year  would  have  been  nufHcient.  I  will  give  it  in  her 
own  language.     She  says:  * 

"Take  1  lb.  of  saltpeter,  one  1  lb.  of  poppia",  8  lbs.  brown  sugar  and  10 
qts.  of  salt  to  1000  weight  ef  pork.  Dissolve  \\w  saltpeter  in  n  very  little  )iot 
water;  mix  all  the  ingredients  well,  and  then  rub  it  on  and  into  tlie  meat — 
bams,  etc. — with  the  hand,  until  it  is  evervwlierc  coven.d,  luHert  your  linger 
under  the  center  bone  in  hams  und  shouldi  is,  and  tlicn  llll  tliat  opening  with 
the  mixture.  Then  lay  in  a  cool  place  for  uliout  two  weekw,  not  iillowiiig  it  to 
freeze,  when  It  will  be  ready  to  smoke.  Tliis  recipe  liiis  lieen  tried  and  tested 
by  a  number  of  people,  and  is  a  preventive  in  keepinu-  olF  all  tro\ible.sonie 
Insects,  and  the  meat  will  be  sweet  and  tender,  and  \\arninted  to  keep  ail 
summer." 

Bemarka. — The  plan  of  pushing  the  finger  in  alongside  the  bone,  and  fil- 
ling with  the  salt  mixture,  is  valuable.  A  butcher-knife  puslied  in  along-side 
of  the  bone,  would  be  the  easier  way  for  many  to  do.  If  used  on  beef,  one 
week  would  be  long  enough  to  lay  instead  of  two  for  pork,  as  it  takes  salt  or 
other  seasoning  quicker  than  pork. 

Fork  and  Beef  for  Farmers,  or  Others,  to  Have  Fresh  in 
Hot  Weather,  Without  Cooking  to  Keep  it,  as  Heretofore  — 
Tested  for  Several  Years.— It  has  been  known  for  some  time  past  that 
If  fresh  meat  was  pretty  well  cooked,  seasoned  as  for  present  eating,  and  packed 
in  jars  in  its  own  fat,  it  would  keep  a  whole  season  as  well  as  cajned  fruit,  it 
being  upon  the  air-tight  principle;  but  a  writer  in  the  New  York  Times,  after  a 
fair  test,  gives  us  the  following  plan,  without  the  cooking,  whicli  most  persons 
will,  no  doubt,  prefer,  then  do  the  cooking  when  it  is  wanted  for  the  table. 
He  says: 

"  There  is  no  good  reason  why  farmers  and  their  families  should  eat  so 
much  salt  pork,  leaving  all  the  fresh  to  the  inhabitants  of  cities  and  villages, 
when  the  following  method  will  keep  meat  fresh  for  weeks  even  in  the  warmest 
weather.  I  have  tried  it  for  several  years.  As  soon  as  the  animal  heat  is  out 
of  the  meat,  slice  it  up  ready  for  cooking.  Prepare  a  large  jar  by  scalding  it 
well  with  hot  salt  and  water  (strong  brine).  Mix  salt  and  pulverized  saltpeter. 
Cover  the  bottom  of  the  jar  with  a  sprinkle  of  salt  and  pepper.  Put  down  a 
layer  of  meat,  sprinkle  with  the  salt,  saltpeter  and  pepper  the  same  ;is  if  it  was 
just  going  to  the  table,  and  continue  in  this  manner  until  the  jar  is  full.  Fold 
a  cloth  or  towel  and  wet  it  in  strong  salt  and  water  in  which  a  little  of  the  salt- 
peter is  dissolved.  Press  the  cloth  closely  over  the  meat  and  set  it  in  a  cool 
place.  Be  sure  and  press  the  cloth  in  tightly,  as  each  layer  is  removed,  and 
your  meat  will  keep  for  months.  It  is  a  good  plan  to  let  Jhe  meat  remain  over 
night,  after  it  is  sliced,  before  packing.  Then  drain  off  all  the  blood  that  oozes 
from  it.  It  will  be  necessary  to  change  the  cloth  occasionally,  or  take  it  off  and 
wash  it  first  in  cold  water,  then  scald  in  salt  and  water  as  at  first.  In  this  way 
farmers  can  have  fresh  meat  all  the  year  round,  I  have  kept  beef  that  waa 
killed  the  12th  of  February  till  the  21st  of  June.  Then  I  packed  a  large  jar  of 
veal  in  the  same  way  during  the  dog  days,  and  it  kept  six  weeks.  Tliis  recip© 
Blone  is  worth  the  price  of  any  newspaper  in  the  land." 

N.  B,    If  you  have  not  a  cool  dry  place  to  keep  the  jar,  run  about  two 

inches  of  lard  over  top  of  meat  and  then  put  oc  the  cloth. 


m 


JnRiTk 


4ia 


DB.  CHASE'S  BECIPE8. 


Remarks. — This  writer  Is  certainly  correct  in  the  idea  "tliat  there  is  no 
good  reason  why  farmers  and  their  families  should  eat  so  much  salt  pork,"  for 
-  it  is  destructive  to  good  health,  besides  it  is  not  so  palatable  and  pleasant  as  to 
have  it  fresh,  at  least  once  daily,  and  as  much  oftener  as  they  will  take  this 
little  additional  labor  of  putting  up.  The  pieces  should  be  cut  of  a  uniform 
thickness,  and  also  cut  to  fit  tlie  jar  as  nearly  as  possible,  small  pieces  being  cut 
to  fill  each  layer  nicely,  to  keep  it  level;  and  no  more  salt  and  pepper  put  on 
than  would  be  required  for  present  eating.  A  heaping  teaspoonf  ul  of  powdered 
^Itpeter  will  be  enough  for  1  pt.  of  salt.  This  writer  does  not  give  his  propor- 
tions. Of  course,  a  brine  is  formed  by  the  juices  of  the  meat,  salt,  saltpeter, 
pepper,  etc. 

To  show  you  that  this  writer  is  not  alone  in  this  plan  of  keeping  meat,  I 
will  give  an  item  from  another,  who  says: 

Beefsteaks  —  To  Keep  Fresh  a  Long  Time.  —  "Have  the  steaks 
cut  about  the  usual  thickness.  Mix  together  some  salt,  sugar  and  some  finely- 
powdered  saltpeter.  In  an  earthen  jar  lay  a  steak,  and  sprinkle  it  with  the 
mixture;  put  on  another,  and  sprinkle  the  same  as  before,  and  over  all  turn 
a  plate  with  a  heavy  weight  on  it.  This  will  form  a  brine  of  its  own, 
and  the  meat  will  keep  sweet  in  this  way  a  long  time.  You  can  take  it  out 
and  broil  in  the  usual  way.  This  is  a  very  good  receipt  for  people  who  live 
away  from  cities.    Do  not  let  it  freeze." 

Remarks. — He  says:  "  Do  not  let  it  freeze."  Of  course,  anybody  ought  to 
know  that  this  would  keep  steaks  fresh  in  cold,  freezing  weather;  but  it  will 
do  it,  too,  in  warm  weather.  He  does  not  give  the  proportions;  put  on  only 
as  much  seasoning  as  if  just  going  to  cook  it  for  the  table;  say,  for  each 
pound  of  steak  \  teaspoonful  each  of  salt  and  sugar,  with  1  teaspoonful  of 
saltpeter  and  black  pepper  to  each  1  or  5  lbs.  of  steak,  on  the  principle  of  one 
of  the  plans  of  seasoning  sausage  below;  for  me,  if  1  teaspoonful  of  summer- 
savory  was  also  put  in  for  each  4  lbs.  of  steak,  so  much  the  better. 

To  Keep  Hams  Af^er  Being  Smoked.— After  Hams  are  smoked, 
and  ready  to  be  put  away,  a  writer  in  the  Toledo  Blade  says: 

"  First  fill  a  large  kettle  or  boiler  full  of  water  and  let  it  come  to  a  boil, 
then  dip  your  hams  in  and  let  them  remain  three  minutes,  then  remove  to  a 
board  or  table  and  cover  them  with  a  thick  paste  made  of  flour,  water  and 
cayenne  pepper.  Have  the  paste  red  with  the  pepper.  Let  them  lay  in  the  sun 
until  dry.  Then  put  in  paper  sacks  and  tie  closely,  and  hang  in  a  dark  place. 
This  will  keep  them  nice  the  year  round  if  they  are  put  up  before  fly  time. 
This  is  a  tried  recipe  and  can  be  relied  on. " 

Remarks. — There  is  no  doubt  of  the  reliability  of  this  plan;  for  the  sim- 
ple wrapping  of  hams  in  brown  paper,  then  tieing  up  in  flour-sacks,  will  secure 
them  against  flies,  bugs,  etc. ;  still,  the  above  additional  labor  will  certainly  give 
a  positiveness  that  no  fly  nor  bug  can  pierce  this  peppery  paste.  I  would  put 
that  on,  even  if  I  did  not  dip  them  in  the  boiling  water.  But  the  dipping 
makes,  as  it  were,  an  oily  case,  or  cover,  of  the  outer  surface,  which,  with  th« 
paste,  is  really  an  air-tight  protector,  t;s  much  as  if  put  into  an  air-tight  can. 


MEATS. 


418 


Even  by  packing  hams  in  open  barrels,  secured  on  every  side  with  wheat  or  oat 
straw,  a  writer  in  the  Iowa  State  Uegister  claims  to  have  kept  hams  perfectly 
sweet  and  free  from  flies  and  bugs.  I  should  greatly  prefer  the  stout  paper 
sacks,  either  with  the  paste  above  or  wrapping  in  several  thicknesses  of  browa 
paper,  secured  with  twine,  before  putting  into  the  sack. 

Ouring  Hams,  as  Done  by  Packing  Houses.— A  Mr.  Backus,  who 
used  to  carry  on  the  packing  business  in  Adrian,  Mich.,  with  whom  I  after- 
wards became  well  acquainted  in  Toledo,  both  of  us  doing  business  in  the  same 
block,  gave  me  his  plan,  with  which  he  was  very  successful,  as  follows:  Use 
pure  salt,  enough  to  make  the  brine  to  float  a  medium  sized  potato  half  an  inch 
out  of  the  water;  and  for  280  to  300  lbs  of  ham  to  be  packed  with  salt  in  a  40 
gallon  cask:  good  rich  molasses,  1  qt.,  and  3J^  ozs.  of  rock  niter  (saltpeter), 
which  has  not  been  adulterated  with  salt.  He  thinks  it  better  to  not  put  in  over 
^0  pounds  to  such  a  cask,  head  up,  then  bore  a  hole  and  put  in  the  brine  and 
Ifit  settle  and  fill  up  again,  leaving  some  on  top  of  the  head  to  insure  the  cask 
io  be  full  when  driving  the  plug.  Bore  with  1-inch  augur  after  the  head  is  put 
in.  Six  weeks  will  cure,  but  no  harm  if  they  stand  for  months  before 
smoking. 

JHemarks. — I  have  given  this  in  his  own  form  of  expression,  and  am  well 
satisfied  of  the  nature  of  his  instructions.  After  smoking  properly,  packing 
house  men  always  wrap  well  in  paper,  then  cover  with  canvas,  to  secure  against 
insects.  This  same  strength  of  brine,  with  the  molasses  and  pure  saltpeter, 
will  be  equally  valuable  for  side  meat  to  be  kept  "  all  the  year  round." 

Beef  Fickle,  and  an  Excellent  Flan  of  Keeping  Sweet  and 
Juicy. — For  200  lbs.,  or  a  barrel  of  beef,  the  best,  pure  salt,  15  lbs. ;  saltpeter, 
4  ozs. ;  molasses,  1  qt. ,  and  brown  sugar,  3  lbs. ;  soft  water  to  fill  the  barrel,  6 
to  8  gals.,  if  well  packed.  Directionb — ^The  beef,  having  been  properly 
cooled  and  cut  into  sizable  pieces,  of  5  to  8  lbs.,  rub  a  little  salt  on  the  cut 
edges,  that  has  1  table-spoonful  of  powdered  saltpeter  to  1  qt.  of  salt,  and  lay 
them,  singly,  upon  a  table  or  bench  over  night  to  draw  out  the  blood.  In  the 
morning  put  the  water  and  saltpeter,  as  above,  into  a  large  kettle  and  bring  to 
a  boil.  And  now,  having  a  suitable  wire  hook  or  two,  dip  each  piece  of  beef 
into  the  boiling  water  and  hold  while  you  count  20  naturally,  i.  e. ,  not  hurry- 
ing, nor  being  slower  than  usual  in  counting,  which  closes  the  pores  against  the 
escape  of  the  juices  of  the  meat  into  the  pickle  when  barreled;  on  the  same 
principle  that  meat  should  be  put  into  boiling  water  when  to  be  cooked  for  the 
table,  and  into  cold  water  for  soups,  so  the  juices  will  flow  out  into  the  soup. 
When  this  is  all  done,  put  in  the  other  ingredients,  as  above,  to  the  water  and 
dissolve,  a  id  as  it  begins  to  simmer  begin  to  skim  before  it  boils,  pouring  in  a 
little  cold  \»'ater,  if  needed,  to  allow  all  the  skum  to  be  taken  off  before  it  boils; 
then  let  stand  till  cold;  the  beef  having,  in  the  meantime,  been  packed  with  a 
little  salt  in  bottom  of  the  barrel,  and  between  the  layers,  strain  the  cold  pickle 
upon  it  through  muslin.  If  the  blood  was  properly  drawn  ofif,  as  first  directed. 
It  will  seldom  be  necessary  to  scald  the  pickle  before  May  Ist  to  15th,  then  add- 
ing 2  or  8  lbs.  more  of  salt,  skimming  well,  re-packing  with  a  little  more  salt, 
putting  on  the  pickle  cold. 


414 


DR.  kMASE'S  RECIPES. 


Remarks. — This  needs  no  further  comment  nor  explanation.  If  done  as 
directed,  I  will  guarantee  its  safe  keeping  and  juiciness.  It  takes  a  little  more 
labor  to  ensure  success  with  beef  than  it  does  with  pork,  but  it  pays;  for  what 
is  nicer  than  a  piece  of  corned  beef  with  the  "biled  dinner"  occasionally? 
Nothing.  Some  persons  like  soda  in  their  beef,  believing  it  helps  to  keep  the 
pickle  sweet  and  the  beef  more  tender.     The  following  contains  it: 

Dr.  Warner's  Recipe  for  Curing  100  Poimds  of  Beef.— Six 

qts.  salt,  6  lbs.  sugar,  6  ozs.  soda,  4  ozs.  saltpeter.  Mix  all  together,  and  rub 
well  into  the  meat,  having  previously  removed  the  bones.  This  makes  its  own 
brine. 

Remarks. — I  should  prefer  to  draw  out  the  blood,  over  night,  as  in  the 
next  recipe  above ;  then  rub  this  mixture  into  the  100  lbs.  of  beef  and  keep 
weighted  down,  and  be  sure  of  success.  '  '   ,  .         i 

Pressed  Beef. — Take  any  amount  you  choose  of  the  cheaper  pieces  of 
beef,  as  the  neck,  say  8  or  10  lbs.,  and  of  the  flank,  or  "  skirt "  pieces,  that  has 
some  fat,  to  make  it  show  a  marbled  appearance  when  pressed.  Let  it  lay  in  a 
weak  brine  over  night;  rinse  and  boil  until  It  will  fall  to  pieces  when  ycu 
attempt  to  lift  it,  or  from  the  bones,  if  any  in  it,  keeping  closely  covered  to 
retain  as  much  of  the  flavor  as  possible;  using  only  water  enough  to  avoid  burn- 
ing, adding  boiling  water,  at  any  time,  if  needed.  Take  up  the  beef,  and  when 
cool  chop  it  finely,  skim  off  all  the  grease  from  the  liquor;  and  it  is  all  the  bet- 
ter to  add  to  this  liquor,  a  table-spoonful  of  good  gelatine  for  each  4  or  5  lbs.  of 
beef,  the  liquor  being  boiled  down  properly,  and  when  the  gelatine  is  dissolved 
and  the  liquor  quite  jelly  like,  mix  it  with  a  little  salt  and  suitable  spices  (the 
mixed  spices  as  now  kept  by  most  grocers  are  very  good),  into  the  chopped  beef 
and  pack  in  jars,  and  put  a  plate  upon  the  top,  and  at  least  15  pounds  weight 
on  the  plate.  When  cold  it  is  ready  for  slicing,  for  breakfast  or  tea,  and  if 
properly  seasoned,  is  easily  digested,  is  very  nourishing  as  well  as  economical, 
and  very  convenient  when  in  a  hurry.  It  will  keep  several  days,  in  spring  and 
fall,  and  a  month  or  so  in  winter.  Garnished  with  a  lemon  sliced  thin,  so  a 
slice  can  be  taken  by  each  guest,  gives  a  zest  to  ones  lagging  appetite,  although, 
with  this,  but  few  appetites  need  coaxing.  To  avoid  any  possibility  of  mould- 
ing, a  cloth,  two  or  three  thicknesses,  wet  in  salt  water,  may  be  pressed  upon 
the  top  of  the  jar,  after  the  plate  is  removed,  and  against  the  side  when  sliced 
off. 

1.  SAUSAGE— Amount  of  Seasoning  to  Suit  Most  Tastes. 
— Pork,  20  lbs.,  %  lean,  J^  fat;  salt,  6  ozs.;  pepper,  1  oz.;  sage,  \%  ozs. 
DiUECTiONS— Chop  the  meat  fine,  or  grind,  if  you  have  a  grinder,  mash  the 
salt,  if  lumpy,  pepper  and  sage  ground  nicely,  and  all  mixed  in  evenly,  and 
put  in  cases,  or  in  clean  muslin  sacks,  as  you  prefer.  Muslin  works  very  nicely 
cut  in  strips  about  10  inches  wide  and  sewed  up  gives  a  sack  about  3  inches  in 
diameter — cut  off  about  15  inches  long,  one  end  tied,  then,  they  being  per- 
fectly clean,  and  wet,  pack  in  the  sausage  meat,  and  press  in  with  the  potato 
masher,  or  one  made  for  the  purpose,  as  they  need  pressing  closely  to  keep 
well.     Tie  the  other  end,  pack  closely  in  a  jar,  or  firkin,  and  cover  with  a  weak 


MEATS. 


410 


brine,  for  present  use — a  stronger  brine  if  to  keep  long,  or  tlie  sacks  may  be 
well  rubbed  with  lard,  or  butter,  and  hung  up.  To  use,  open  one  end,  turn 
the  sack  back,  and  slice  ofE  about  %  of  an  inch  thick,  for  frying,  is  a  very  nice 
way.  To  keep  into  the  summer  as  much  as  ^  lb.  of  salt  may  be  needed;  and 
some  persons  may  like  more,  and  some  less,  sage.  Those  who  like  but  little 
sage  use  only  1  oz.  to  the  10  lbs.,  and  those  who  like  it  quite  strong  of  sage  use 
2  ozs.  But  the  1%  ozs.  will  suit  most  tastes.  With  these  variations  all  tastes 
can  be  be  met  with  very  little  trouble.  It  saves  all  chis  trying,  tasting  and 
gue&s  work.  Having  tested  these  in  this  way,  and  submitted  them  to  the  taste 
of  many  others,  I  know  whereof  I  speak.  Those  who  like  beef  in  their  sau- 
sage can  put  in  1  lb.  of  the  lean  to  each  10,  which  will  be  found  plenty.  It 
makes  the  sausage  dryer  and  firmer. 

Bemarka. — For  small  amounts  of  sausage  Mrs.  M.  E.  Kellogg,  of  Brighton, 
Mich.,  says:  "  For  each  pound  of  meat  put  1  tea-spoonful  of  salt,  1  of  pepper 
and  1  of  sage.  These  proportions  are  just  right  and  easily  got  at."  Heaping, 
of  course. 

2.  Sausage,  to  Can,  or  Put  in  Jars  for  Long  Keeping. — A 
writer,  in  one  of  the  "Household  Departments,"  gives  the  following  instruc- 
tions for  doing  this.  She  says:  If  partly  fried,  packed  in  jars,  and  covered 
with  its  own  dripping,  it  remains  delicately  fresh  for  a  long  time.  We  like  the 
method  of  packing  sausage  in  muslin  bags  about  3  inches  in  diameter — just  the 
thinnest  old,  clean  muslin  will  answer — and  the  slices  are  so  round  and  dainty. 
Eub  the  surface  with  lard  before  hanging  away,  as  an  aid  to  preservation. 

3.  Sausage  to  Keep  Through  the  Summer  and  Ham  the  Year 

Round.— Tlie  above  is  confirmed  by  O.  S.  Cohoon,  of  Belvidere,  111.,  with 
the  additional  thought  of  preserving  ham,  through  the  Detroit  Tribune,  in 
answer  to  a  lady,  who  inquired  for  a  recipe  to  keep  sausage  through  the  sum- 
mer, which,  if  properly  done,  can't  fail.  The  writer  says:  After  the  sausage 
has  been  made  from  24  to  48  hours,  slice  and  cook  about  two-thirds  done  and 
pack  in  good  stone  jars,  allowing  the  jars  to  stand  on  the  stove  hearth,  or  in 
some  warm  place  while  cooking  and  packing.  Have  plenty  of  hot  lard  in  the 
pan  while  cooking.  When  done,  place  a  light  weight  on  the  meat  and  cover 
with  hot  lard.  The  meat  must  be  kept  covered  with  the  lard.  This  is  also  the 
best  way  to  preserve  ham — the  year  round. 

Remarks. — To  have  nice  fresh  sausage  or  ham,  at  all  ti.nes,  handy,  is  worth 
a  little  extra  labor.     Keep  covered  with  lard,  as  taken  out,  to  avoid  mould. 

1.  BOLOGNA  SAUSAGE— Pine,  as  Made  in  Germany,— The 

London,  England,  Fat'mer  claims  to  have  obtained  tliis  from  the  classic  land 
of  sausages.  I  think  it  will  be  nice  enough  for  the  people  of  our  country,  as 
well  a.s  England  and  Germany.  It  is  as  follows:  Lean  beef,  freed  from  gristle, 
is  to  be  chopped  up  very  fine  and  mixed  with  J^  or  J^  its  weight  of  lean  pork 
siihilarly  treated.  To  this  mixture  is  added  an  equal  bulk  of  fat  bacon,  cut  in 
strips  as  thin  as  the  back  of  a  knife,  and  then  chopi^ed  into  pieces  about  the 
size  of  a  pea.  For  every  12  lbs.  of  this  mass  are  required  J^  lb.  of  salt,  1  dr. 
of  saltpeter,  J-^  lb.  of  powdered  sugar,  and  1  table-spoonful  of  whole  white 
pepper.    The  block  on  which  the  meat  is  to  be  chopped  should  be  previously 


416 


DR.  CHASE'S  nsciPEa. 


nibbed  over  with  garlic,  but  none  of  this  must  be  mixed  with  the  sausage  mass. 
In  filling  the  sausages  the  meat  must  be  well  crammed  home  with  suitable 
appliances,  as  pressure  with  the  hand  alone  is  quite  insufficient  to  keep  out  the 
air,  which  is  sure  to  spoil  the  result.  After  hanging  for  2  or  8  weeks  to  dry, 
the  red  color  of  the  meat  and  the  white  bits  of  fat  will  be  visible  through  the 
skin  of  the  sausages,  and  then  it  is  time  to  smoke  them.  By  careful  attention 
to  these  directions,  sausages  thus  prepared  will  keep  well  for  at  least  a  year  and 
a  half,  and  the  delicacy  of  their  flavor  Increases  as  they  get  older.  The  great 
secret  of  their  keeping  qualities  is  to  put  in  plenty  of  bacon. 

Bemarks. — Where  the  word  "  bacon  "  is  used  here,  and  above  "  fat  bacon," 
they  mean  simply  fat  pork,  fresh,  of  course,  the  same  as  the  beef  must  be,  not 
"bacon,"  as  we  understana  the  word  in  the  United  States  to  mean  cured  and 
smoked  sides — not  at  all — this  is  not  it,  but  fresh,  fat  pork. 

2.  Bologna  Sausage  Americanized.— Somebody  has  Americanized 
the  above,  as  follows,  but  1  don't  know  who;  still,  it  will  be  nice  for  those  who 
like  cayenne  (and,  by  the  way,  if  we  would  all  use  more  cayenne  or  red  pep- 
per, and  less  of  the  black,  it  would  be  the  better  for  us);  but  I  should  try  only 
1  spoonful  at  first,  and  if  more  would  be  tolerated  by  the  children  (who,  as  a 
general  thing  dislike  it  very  much),  and  only  a  small  onion,  increasing  or  lessen- 
ing either,  as  found  most  agreeable: 

"Lean  pork,  0  lbs. ;  lean  beef,  8  lbs;  beef  suet,  2  lbs. ;  salt,  4  ozs.  (I  should 
say  6  ozs.);  6  table-spoonfuls  of  black  pepper,  2  table-spoonfuls  of  cayenne  pep- 
per, 2  tea-spoonfuls  of  cloves,  1  of  allspice,  and  1  minced  onion.  Chop  or 
grind  the  meat,  and  mix  well  the  powdered  spices  through  it.  Pack  in  beef 
skins  as  you  do  those  of  pork,  tie  both  ends  tightly  and  lay  them  in  strong 
brine.  Let  them  remain  one  week,  then  change  them  into  a  new  brine.  Let 
them  remain  another  week,  frequently  turning  them.  Then  take  them  out, 
wipe  them,  and  send  them  to  be  smoked ;  when  smoked  rub  the  surface  well 
with  sweet  oil  or  butter  and  hang  them  in  a  dark,  cool  place." 

Bemarks. — It  strikes  me  that  1  table-spoonful  of  cayenne  will  be  found 
enough  for  most  persons,  especially  children,  who  are  very  fond  of  "Bologna." 

After  all  this  mincing  for  sausage,  "  Bologna,"  etc.,  it  may  not  be  amiss  to 
close  with  a  mixture  for  Christmas  pie,  aside  from  those  in  the  department  of 
"  Dishes  for  the  Table,"  etc.,  to  have  always  ready  for  use  through  the  winter, 
as  follows: 

Minced  Meat  for  Pies.— Chopped  beef  (the  neck  does  very  well  if 
boiled  very  tender — any  part  should  be  thus  boiled),  5  cups;  suet  (uncooked), 
chopped,  after  freeing  it  from  the  membrane  and  stringy  portions,  2  cups; 
stoned  raisins,  unchopped,  8  cups;  English  or  dried  currants,  and  cherries,  if 
you  have  them,  each,  1  cup;  brown  sugar,  5  cups;  nice  cider,  6  cups;  or,  if  no 
cider  is  to  be  had,  water,  8*^  cups,  and  good  vinegar,  2*^  cups;  but  these  are 
not  equal  to  the  cider;  citron,  chopped,  2  cups;  cloves,  cinnamon,  nutmeg, 
mace,  allspice  (all  in  powder),  and  salt,  each,  1  table-spoonful  (more  of  all,  or 
any  one  of  these  spices,  or  salt,  if  desired,  on  tasting);  the  grated  yellow  and 
juice  of  2  lemons;  nice,  tart,  chopped  apples.  Directions — As  this  amount 
will  make  more  than  many  families  will  wish  to  bake  into  pies  at  one  time,  for 


AV- 


MEATS. 


417 


each  2  cups  of  this  mixture  that  you  wish  to  bake  take  3  cups  of  apple,  as  above, 
and  vf^'x  nicely,  and  if  not  as  juicy  as  desired  <and  mince  pie  to  be  good  needs 
to  be  qmiti  juicy),  put  in  cider  to  suit,  or  its  substitute  as  above,  and  bake  with 
light,  poroiis  crusts,  the  "filling"  meat  being  not  less  than  a  plump  half  to 
three-fourths  of  an  inch  in  thickness,  so  it  may  be  said  of  the  cook,  as  it  often 
is  when  she  cuts  her  bread  pretty  thick, ' '  You  would  make  a  good  step-mother, " 
which  will  be  as  great  praise  as  can  be  bestowed  upon  her,  and  if  she  does  it  all 
nicely,  she  will  deserve  it. 

Bemarka. — Some  people  will  have  brandy  or  wine  in  their  mince  pies,  let 
such  put  in  1  cup  of  brandy,  or  2  cups  of  wine,  into  the  above  amount.  It  is 
each  one's  privilege  to  suit  themselves,  or  the  demand  of  the  majority,  or  the 
head  of  the  house,  as  the  case  may  be.  What  is  not  baked  up  when  made,  pack 
nicely  in  jars  and  cover  well  with  cloths  and  a  plate  with  a  lightweight  upon  it, 
or  other  cover,  nut  adding  the  apples  only  as  used,  as  tbe  meat  keeps  betl^r 
without. 
«7 


'  ■    1-»' 


;:■'.{      ■,'•;■'_;,  , , 


;  .'       ( 


soTJi's,  BOiXiiisra-  :m:e-a.ts,  eto. 


12emarX»  and  General  Direetiont. — The  most  nourishing  soups  are  made  of 
fresh  meats;  but  whatever  meat  you  use  should  be  put  In  cold  water,  well 
covered,  and  kep  at  a  low  temperature  and  never  allowed  to  boil,  for  at  least 
one  hour,  after  which  a  bubbling  boll  may  be  allowed.  Remembering  that  the 
first  hard  boil  hardens  the  surface  and  locks  up  the  juices  of  the  meat,  which 
Is  important  to  draw  out  in  soup-making.  For  economy's  sake,  a  knuckle* 
joint  or  a  shin-bone  is  preferable;  but  there  should  be  sufficient  meat  attached 
to  give  the  required  nourishment  and  flavor  of  the  meat  used.  However,  after 
the  first  hour  slow  stewing  has  passed,  any  cold  meats  or  bits  of  fowl  which 
have  been  left  over,  may  be  added,  having  been  cut  in  small  slices.  It  is  well, 
also,  with  fresh  meats  to  cut  small,  and  bones  to  be  well  cracked,  or  sawed 
across  to  allow  the  marrow  and  juices  to  escape.  Vegetables  should  be  cut 
fine  or  sliced  thin,  or  grated  upon  a  coarse  greater,  as  preferred.  Salt  helps  to 
harden  and  lock  up  the  juices,  and  hence  should  not  be  put  into  soups  until  the 
vegetables  are  added,  about  an  hoiu*  before  serving.  But  soup  meats  should  be 
put  over  the  fire  as  soon  after  breakfast  as  possible,  so  as  to  give  4  or  5  hours  to 
its  preparation. 

In  Gold  Weather  soup-plates  should  be  well  heated  before  serving 
the  soup  in  them  from  the  covered  tureen;  and  in  fact,  all  plates  in  cold 
weather,  from  which  meats  or  gravies  are  to  be  eaten,  should  be  well  warmed 
before  bringing  to  the  table.  Soup  properly  "  warmed  up,"  t'.  «.,  put  on  just 
before  dinner-time,  so  as  not  to  be  to  long  upon  the  stove,  is  equal  if  not  better 
than  the  fresh  made;  and  this  is  especially  so  when  beans  enter  into  its 
make. 

Straining  and  Filtering  not  at  all  Necessary.— The  fancy 
*'  Cook-Books  "  talk  about  straining  soups,  and  some  even  of  filtering  through 
a  hair  sieve  after  straining.  The  straining  will  remove  fully  one-half  of  the 
nourishing  properties  used,  but  if  "style  is  preferable  "  to  the  strength  which 
would  otherwise  be  obtained  from  the  thicker  parts  of  the  soup',  by  all  means 
both  strain  and  filter  them.  One  point  more,  and  I  am  done  wnth  the  general 
ideas  of  soup-making — it  is  this:  for  healthy  people  it  is  not  essential  to  trim 
o£F  the  fat  from  soup  meats,  nor  the  oily  particles  from  the  top  of  soups;  but 
for  invalids  both  these  must  be  done,  cither  by  making  the  day  before  and 
removing  the  fat  when  cold  from  the  top,  or  by  dipping  off  as  much  as  possible 
while  hot.  As  soups  always  come  on  the  table  before  the  other  dishes,  we  will 
let  them  also  go  before  "  Various  Dishes"  in  making  up  the  book. 

Boiled  Dinner— How  to  Get  It  Up.— To  get  up  a  "boiled  dinner" 
it  is  of  the  same  importance  to  keep  the  juices  in  the  meats  that  it  is  to  draw 
<hem  out  in  making  soups,  therefore  as  putting  into  cold  water  and  heating 

418 


aOUPa,  MEATS,  ETC. 


419 


.«lowly  draws  them  out,  so  putting  into  boiling  water,  properly  salted  (when 
fresh  meat  is  used),  and  continuing  to  boil  briskly  shuts  up  the  pores  and  keeps 
the  juices  and  nourishing  properties  in  the  meats,  which  is  the  whole  secret  of 
success.  And  nothing  more  can  be  said  except  what  would  repeat,  in  some 
manner,  this  only  important  difference.  So  the  author  will  now  trust  to  the 
common  sense  of  the  people  for  whom  he  writes,  and  has  for  over  twenty- 
flvo  years  written,  only  adding:  never  let  the  boiling  stop  when  getting  a 
boiled  dinner,  nor  never  allow  hard  boiling  when  making  a  soup. 

'  ,  Bean  Soup. — As  I  look  upon  bean  soup  as  the  best  of  old  soups,  I  will 
give  a  receipt  taken  from  "A  Book  of  the  Sea,"  which,  having  had  it  made 
several  times,  I  can  say  it  can  be  depended  upon.  And  when  I  say  it  was  given 
by  a  sailor,  the  phraseology  needs  no  further  explanation.    He  says: 

"The  fact  is,  that  bean  soup  at  sea  is  such  a  stand-by  that  the  sailor-man 
on  shore  sometimes  gets  qiute  mad  when  it's  offered  him,  and  still,  bean  soup 
is  a  mighty  good  thing,  and  all  according  to  the  way  you  make  it.     Now,  you 

f;et  a  lot  of  swells  on  board,  and  make  'em  soup,  and  call  it  haricot  (in  Eng- 
and,  tliis  name  is  still  used  for  beans)  and  not  beans,  which  is  vulgar,  and  If 
you  know  how  to  turn  it  out,  they  will  take  three  platefuls. 

"  First,  you  get  a  ^nt  and  a  haif  of  good  sound  beans — I  don't  think 
there  is  ipuch  difference  in  beans,  whether  they  are  big  or  little  —  and  pick  'em 
over  and  stand  them  for  an  hour  in  a  bowl  of  cold  water.  Take  three  pounds 
of  meat  or  a  shin-bone,  and  put  the  beef  in  4  quarts  of  cold  water,  and  let  it 
boil.  Fry  an  onion  and  put  that  in,  with  say  6  white  cloves  and  a  dozen  pep- 
pers (the  small  cayenne  peppers, 'the  same  that  are  used  in  making  pepper 
sauce),  and  some  parsley,  with  a  tablespoon  of  salt.  Let  it  boil  for  two  hours, 
and  you  keep  skimming.  As  fast  as  the  water  boils  away,  you  keep  adding  a 
little  hot  water.  When  the  concern  is  cooked,  take  a  colander  and  strain  your 
soup  through  it,  mashing  up  the  beans  and  keeping  out  the  meat  and  the 
bean  shin.  If  you  want  to  "be  superfine,  you  can  hard  boil  an  egg,  and  slice 
white  and  yellow  through,  and  put  ttiem  in  the  tureen;  likewise  some  slices  of 
lemon.  Bits  of  toast  don't  go  bad  with  it.  If  you  happen  to  be  cruising  south, 
just  you  use,  instead  of  the  New  England  bean,  the  Georgia  or  South  Califor- 
nia cow-pea." 

Remarks. — The  author  never  had  any  soup  he  liked  better  than  this,  although 
the  following  is  very  nice. 

Bean  Soup  with  Cream  or  Milk. — Take  1  pt.  of  beans,  parboil  aud 
drain  off  the  water,  adding  fresh.  Never  put  cold  water  upon  beans  which 
have  been  once  heated,  as  it  hardens  them — boil  until  perfectly  tender,  seasov 
with  pepper  and  salt,  and  a  piece  of  butter  the  size  of  a  walnut,  or  more  if  pre 
f erred;  when  done  skim  out  half  the  beans,  leaving  the  broth  with  the  remain- 
ing half  in  the  kettle,  now  add  a  teacup  of  sweet  cream  or  good  milk,  a  dozen 
or  more  of  crackers  broken  up,  let  it  come  to  a  boil,  and  you  have  a  dish  good 
enough  to  offer  a  king. 

Corn  and  Bean  Soup.— Take  2  lbs.  of  fresh  beef,  1  lb.  of  fresh  pork, 
and  1  pint  of  black  or  navy  beans  (I  think  white  ones  will  do  just  as  well),  soak 
over  night,  one  large  onion,  a  small  carrot,  a  head  of  celery.  Put  the  above 
ingredients  into  the  soup  pot  with  a  gallon  of  cold  water,  and  let  simmer  gently 
for  five  or  six  houi-s.    Take  off  and  let  get  cold;  remove  the  grease,  and  place 


420 


DR.  CHASE'S  RECIPES. 


on  the  stove  to  boil  again.  About  an  hour  before  dinner  add  a  quart  of  canned 
corn.  Strain  the  soup,  season  witli  cayenne  pepper  and  salt,  and  serve  it  with 
or  without  the  addition  of  boiling  cream. 

Remarks. — Excuse  me  from  the  straining,  but  give  me  the  cream,  if  you 
have  it,  by  all  means.  And  I  have  not  a  doubt  but  what  salt  meats,  properly 
freshened,  would  make  a  soup  hard  to  tell  from  that  made  with  fresh;  and 
sweet  corn,  in  its  season,  cut  from  the  cob,  1  qt.,  will  do  as  well  as  canned.  I 
know  this  from  the  nature  of  things  upon  general  principles.  So  let  others 
judge,  in  all  tilings  from  their  own  common  sense — Think.  I  have  made  these 
remarks  to  set  people  to  thinking  upon  common  things  in  the  way  here  indi- 
cated, for  themselves,  which  is  the  true  way  to  all  improvements.  Instead 
of  straining,  sometimes,  you  may  rub  the  beans  and  the  corn,  when  perfectly 
tender,  through  a  colander,  as  indicated  in  the  sailor's  plan  above,  and  thus  get 
rid  of  the  skins  of  the  beans,  and  the  hulls  of  the  corn.  This  last  is  from  more 
of  the  same  kind  of  thinking.  Put  the  puree,  (any  soft,  mushy  mass)  back  into, 
the  soup,  and  mil ke  hot  when  served,  ,   ,       ,.    -  .;,',: 

SOUP,  TOMATO— Very  Nice.— To  canned  tomatoes,  1  pt.,  or  4  large, 
ripe  raw  ones,  scalded,  peeled  and  sliced,  add  boiling  water  1  qt.,  and  boil  till 
thoroughly  soft,  then  add  cooking  soda,  1  teaspoonful,  and  stir  well;  when  done 
foaming,  immediately  add  sweet  milk  1  pt,;  with  salt  and  pepper  to  taste,  and 
1  tablespoonful  of  butter;  and  when  it  boils  again  have  8  or  10  common  crack- 
ers rolled  fine  w^hich  add,  and  serve  hot.  Some  '  think  this  equal,  or  better, 
even,  than  oyster  soup.  As  the  girls  of  ten  say  of  a  new  bonnet:  "It  is  just, 
splendid."    Try  it,  by  all  means.         / 

2.  Tomato  Soup  with  Milk.— Take  nice  ripe  tomatoes,  scald, 
remove  the  skins,  and  slice  up  1  qt.,  and  stew  J^  hour  in  1  pt.  of  water;  thea 
add  a  level  teaspoonful  of  baking  soda,  stir  till  done  foaming,  and  put  in  1  qt. 
of  hot  sweet  milk;  and  as  soon  as  it  boils  again  add  salt  and  pepper  to  taste;, 
with  a  bit  of  butter  and  a  few  broken  crackers  if  you  want  it  richer.  A  small 
slice  or  two  of  salt  pork  makes  a  nice  substitute  for  the  butter.  And  if  you 
desire  a  meat  flavor,  put  in  some  steak  from  the  soup- jar.  It  should  be  made 
so  that  the  milk  addition  is  put  in  just  as  you  are  ready  to  serve  it.  This  is. 
often  called  economical  or  mock-oyster  soup. 

Potato  Soup. — Thinly  slice  enough  potatoes  to  make  1  pt,,  with  1  to  4 
email  onions  (to  obtain  a  little  or  more  flavor,  as  you  prefer)  and  boil  in  1  qt.  of 
water  until  perfectly  tender;  add  1  pt.  of  rich  milk,  and  season  with  salt  and 
pepper  to  taste.  Serve  hot.  The  potatoes  and  onions  may  be-  skimmed  and 
rubbed  smooth  through  a  colander,  if  you  like. 

Milk  Soup. — Same  as  the  last  without  the  onions,  using  1  pt,  of  water  to 
boil  the  potatoes  in,  then  add  1  qt.  of  milk  instead  of  1  pt. ;  simply  using  half  as 
much  water  and  twice  as  much  milk.  Use  with  either  crackers  or  not,  as  you 
choose. 


SOUPS,  MEATS,  ETC. 


4S1 


Chicken  Soup,  Delicious.— Take  1  chicken,  4  qts.  of  water,  1  table- 
spoonful  of  rice,  an  onion,  potato  and  turnip,  1  of  each,  J^  cup  of  tomatoes,  9 
stalks  of  celery,  pepper  and  salt.  Directions — Joint  the  chicken  and  boil 
very  tender;  pour  through  a  colander  and  return  the  soup  to  the  kettle,  adding 
the  rice,  which  has  been  soaking;  chop  the  potato,  onion  and  turnip  and  add 
J^  an  hour  after.  Cut  the  celery  in  dice  and  add  20  minutes  before  serving;  the 
tomato  and  seasoning  last.  If  well  done  it  will  be  very  delicious;  with  milk  or 
cream  more  so,  if  %  pt.  of  either  are  put  in  just  in  time  to  get  hot  when  ready 
to  season. 

2.  Chicken,  Cream  Soup.— The  best  way  to  get  the  virtue  out  of  an 
old,  tough  chicken  is  to  properly  dress  and  joint  it,  then  boil  it  with  1  onion  in 
4  qts.  of  water  till  only  2  remain.  Take  it  out  and  cut  off  the  breast,  chopping 
it  flue  with  the  yolks  of  2  hard-boiled  eggs,  returning  to  the  soup  and  simmer- 
ing a  few  minutes  more,  then  adding  1  cup  of  heated  cream,  or  ^  pt.  of  rich 
anilk,  boiling  hot,  seasoning  to  taste  and  serving  hot  from  a  covered  tureen. 

3.  Soup,  Chicken  Currie,  as  Made  in  India.— A  pair  of  nicely 
pressed  chickens,  butter,  currie  powder,  flour,  salt  and  cayenne  pepper  and 
some  rice,  to  be  nicely  boiled  by  itself.  Dikections — Boil  the  chickens  care- 
fully, keeping  always  covered  with  water,  till  perfectly  tender,  removing  scum 
and  oily  fat  as  it  rises;  then  bone  them  and  have  a  skillet  ready  for  frying  the 
meat  in  enough  hot  butter,  first  dredging  the  meat  with  flour  before  laying  in 
Xhe  hot  butter;  brown  nicely,  keeping  hot.  Take  1  pt.  of  the  chicken  broth, 
which  is  to  be  kept  hot,  and  stir  in  1  table-spoonful  of  flour,  2  of  butter,  1  tea- 
spoonful  of  salt,  and  a  little  cayenne  peppe'r  and  2  table-spoonfuls  of  currie 
powder,  and,  when  all  is  well  mixed  in,  add  this  to  the  balance  of  the  hot  soup 
in  the  kettle  and  simmer  a  few  minutes,  then  add  the  hot  browned  meat  and 
serve  hot,  and  with  the  hot  boiled  rice. 

Remarks. — This  is  a  very  nice  soup  for  those  loving  currie.  Is  very  health- 
ful from  the  warming  nature  of  the  currie.  It  would  still  be  more  warming  to 
the  stomach  if  a  spoonful  of  currie  is  put  'nto  the  meat  when  frying,  and  some 
prefer  to  put  into  the  soup  only  half  of  the  fried  meat,  serving  the  rest  as  a  fry 
with  the  rice,    I  like  it  either  way,  because  I  like  the  currie. 

Soup,  Celery,  Bich  and  Creamy. — A  shank  of  beef,  1  large  bunch 
of  celery  or  two  small  ones,  and  rich  cream,  1  cup;  a  little  flour.  Directions 
— Make  ich  broth  of  the  shank,  always  putting  into  cold  water,  skimming 
off  all  the  fat  as  it  rises;  when  ready  tak^  up  the  meat  and  thicken  the  broth 
with  a  spoon  or  two  of  flour,  first  rubbed  in  a  little  cold  water;  have  the  celery 
cut  fine  and  boil  it  in  the  soup  till  tender;  then  add  the  cream,  salt  and  pepper 
to  taste,  and  serve  at  once. 

Green  Corn  Soup. — Cut  the  com  Irom-a  dozen  good-sized  ears  (real 
"  sweet "  corn  is  the  best  in  all  cases),  lay  tne  cobs  closely  in  the  kettle  and  cover 
with  water — not  less  than  3  pts.  or  2  qts.  if  needed — and  boil  half  an  hour; 
then  take  out  the  cobs  and  cook  the  corn  in  the  same  water  till  tender.  Now 
add  1  pint  of  rich  sweet  milk,  if  you  have  it,  and  boil  a  few  minutes  longer; 
tseason  with  salt  and  .pepper,  and  if  no  milk  beat  2  eggs  and  stir  in,  and  con* 


^l!:i 


488 


DR.  CEASE'S  ItEOIPES. 


tinue  to  Btlr  2  or  8  minutes  just  as  ready  to  serve.    It  will  be  found  deliciouS). 
If  nicely  done. 

Barley  Soup. — Take  a  2  or  8  lb.  shin  of  beef,  well  broken,  pearl  barley^ 
Jii  lb.;  2  small  onions,  sliced;  2  small  carrots,  chopped;  salt  and  pepper. 
Directions — Put  all  into  a  soup  kettle,  cover  nicely  with  cold  water  and  heat 
up  slowly  for  An  hour,  then  continue  8  or  4  hours  of  more  brisk  boiling;  and. 
if  you  have  celery,  a  stalk  or  two,  cut  and  put  In  15  or  20  minutes  btjfore  serv- 
ing improves  the  flavor  very  much.  The  old  plan  of  siniply  putting  in  a  little 
barley  requires  a  fife  and  drum  to  call  the  very  much  scattered  nourishing 
properties  togeth ... 

Macaroni  (Italian)  Soup.— To  2  qts.  of  boiling  beef-broth,  or  soup- 
(tnade  as  for  the  carrot  beef  soup,  above,  without  the  vegetables),  add  6  or  7' 
sticks  of  macaroni  and  allow  it  to  cook  ]^  or  %  of  an  hour;  then,  just  when 
ready  to  serve,  grate  in  J^  lb.  of  nice  cheese.  (The  macaroni  should  be  broken 
up  and  soaket-l  in  water  a  couple  of  hours  before  cooking  with  the  broth.) 

Beef  Soup.  —  A  knuckle-joint  or  shin-bone,  having  sufficient  meat 
attached  for  a  family  of  5  or  6  persons;  six  medium-sized  potatoes,  8  or  4  smalC 
onions,  ^  of  a  small  head  of  cabbage,  salt  and  pepper.  Directions — If  a. 
joint  it  should  be  cut.  through  by  the  butcher;  and  if  a  shin,  it  should  be  sawed. 
1  or  2  times  across  to  allow  the  escape  of  the  marrow  and  juices.  Put  this  into 
sufficient  cold  water  and  place  upon  the  stove  as  early  as  practicable  to  allow  itto> 
be  pretty  thoroughly  done  an  hour  before  dinner,  at  which  time  the  cabbage, 
having  been  finely  chopped,  should  be  put  In.  The  potatoes  and  onions,  hav- 
ing been  properly  prepared,  should  now  be  chopped  finely  together  and  added 
to  the  soup,  with  the  salt  and  pepper  to  taste.  Some  persons  are  fond  of  adding: 
a  few  bits  of  red  j)epper  to  their  soups;  but  If  much  is  put  In  children  usually 
dislike  It.     If  used,  it  should  be  put  in  with  the  vegetables. 

Remarks. — A  well-made  soup  Is  very  healthful,  and  they  ought  to  be  made 
much  oftcner  than  they  are  In  most  families. 

Bice  Soup. — The  fore  leg  and  brisket  of  a  lamb  or  very  young  sheep; 
rice,  J-^  to  1  cup,  according  to  size  of  family;  water,  sufficient.  Directions — 
Wash  the  rice  early  in  the  morning,  and  put  to  soak  In  warm  water  to  wholly 
cover  it.  The  bones  being  broken,  stew  the  meat  until  tender,  then  put  in  the 
rice  with  the  water  in  which  it  has  softened,  and  continue  the  boiling  until  the 
rice  has  become  perfectly  soft,  having  set  back  the  kettle  where  tliere  is  no  dan- 
ger of  burning.  "        '  • 

Seasoning  for  Soups.— A  rice  soup  is  usually  seasoned  with  salt  ar.d 
pepper  only;'  but  a  little  celery,  summer  savory,  tliyme,  parsley  or  marjoram 
may  be  added,  when  desired,  to  any  soup.  All  these  herbjj  ought  to  be  raised  by 
all  who  have  gardens,  for  they  add  much  to  the  taste  of  many  other  dishes  as 
well  as  soups. 

i?€marA;«.— There  is  probably  no  soup  equal  to  rice  generally  for  the  sick. 
The  seasoning  may  be  made  to  suit  their  taste,  but  usually  the  plainer  the 
seasoning  the  better  it  suits  them,  Certainly  nothing  but  a  little  salt  and  pepper 
should  be  put  in  without  consulting  the  patient.     There  may  be  some  satisfac 


B0UP8,  MB  ATS,  ETO. 


tlon  in  knowing  that  what  is  considered  best  for  invalids  Is  good  enough  for 
general  use.  Beef  soup  is  also  excellent  made  with  rice  occasionally  in  place 
of  other  vegetables. 

Bootoh  Broth  (Soup).— Take  2  lbs.  of  the  scraggy  part  of  the  neck  of 
mutton.  Cut  the  meat  from  the  bone,  removing  all  the  fat;  cut  the  meat  into 
small  pieces,  and  put  into  a  soup  pot  with  a  large  slice  of  a  turnip,  2  small  car- 
rots, 1  onion,  1  stalk  of  celery,  all  sliced,  and  %  cup  of  pearled  barley,  water,  8 
pts.  to  2  qts.,  and  boil  gently  2  hours.  On  the  bones  put  1  qt.  water  and  boil 
gently  the  same  length  of  time;  then  drain  this  into  the  soup.  Cook  1  spoonful 
each  of  flour  and  butter  together  until  perfectly  smooth,  then  stir  this  into  tho 
soup  with  a  spoonful  of  chopped  parsley,  season  with  salt  and  pepper  and  serve 
at  once. — Free  Press  Houseliold. 

Remarks. — While  we  are  with  the  Scotch,  we  will  give  a  "  Scotch  Girl's" 
Porridge,  from  Tilden,  111.,  as  it  is  near  enough  like  soup  to  go  with  them.  She 
says: 

Scotch  Porridge. — "If  the  family  consists  of  6  persons,  take  8  qts.  of 
water,  and  bring  to  a  boil,  take  your  spurtU  (the  Scotch  for  po^stick  or  mush- 
stick),  keep  the  pot  on  the  fire,  take  the  oatmeal  in  your  left  hand  (of  course, 
only  right-handed  girls  can  make  this),  and  let  it  drop  gently  through  your 
fingers  into  the  boiling  water,  stir  briskly  for  10  minutes,  and  you  will  have  a 
most  delicious  dish;  salt  to  taste." 

Remarks. — It  strikes  the  author  that  this  would  not  only  be  more  "delici- 
ous "  if  made  pretty  thick  with  the  oatmeal  and  then  thinned  with  1  qt.  of  rich 
milk,  all  made  hot  together,  but  more  nourishing  also.  I  always  like  to  gel 
the  greatest  possible  good  out  of  a  dish,  in  fact,  out  of  every  thing,  while  it  i* 
on  hand  or  being  made. 

Soup,  Scotch  or  Mutton,  Excellent.— A  1^  ?  of  mutton,  4  lbs. ; 
water,  1  gal.;  pearl  barley,  1  cup;  small  carrots,  5  or  6;  small  turnips  and 
onions,  each,  2;  a  small  head  of  cabbage,  a  handful  of  parsley,  if  to  be  had, 
pepper  and  salt.  Directions — Put  the  mutton  and  barley  into  a  suitable  kettle 
witli  the  water,  cold;  slice  the  onions,  turnips,  and  2  of  the  carrots;  grate  the 
other  carrots,  chop  the  cabbage  fine,  and  when  the  water  comes  to  a  good  bub- 
bling simmer,  add  all  the  vegetables,  keep  covered  and  simmering  for  8  or  4 
hours,  or  until  all  is  perfectly  tender;  add  salt  and  pepper,  and  serve  hot,  when 
all  lovers  of  soup  will  say  "excellent." 

Noodle  Soup,  and  Noodles,  To  Make.— By  putting  noodles  into 
any  soup  it  thereby  bcvjomes  noodle  soup.  See  carrot  and  beef  soup  for  the 
"stock "  or  manner  of  making  the  soup  for  the  noodles.  They  will  cook  in  15 
or  20  minutes,  hence  should  not  be  put  in  only  this  length  of  time  before  serving. 

To  Make  tTie  Noodles. — Put  1  cup  of  flour  upon  the  molding  board,  making 
a  hole  in  the  center  into  which  put  a  well-beaten  egg  with  a  little  salt.  Knead 
and  roll  as  thin  as  possible,  dredging  with  a  little  flour,  roll  up  snugly  and  slice 
from  the  end;  then  shake  out  the  strips  and  place  on  plates  until  perfectly  dry. 
This  may  be  done  in  the  oven,  when  not  too  hot,  with  both  doors  left  open. 
They  may  be  added  to  any  rich  soup,  or  one  made  purposely  for  them  as  indi- 
cated above. 


484 


DJt.  CUASE'S  RECIPES. 


RemarJcB. — How  this  nnino  ever  got  applied  to  tliis  article  for  soups,  T  can 
not  imagine,  as  noodle  signitioH  a  simpleton.  I  know  it  is  n  favorite  dish  with 
the  Germans,  although  I  would  by  no  means  consider  them  simpletons  from 
that  fact.  Still,  I  do  think  that  flour  dough  in  this  form,  or  in  the  form  of 
dumplings  boiled  in  water  or  soup,  is  a  very  indigestible  mass,  and  In 
no  way  fit  for  an  invalid.  Still,  I  know,  also,  that  our  German  population  are 
much  more  healthy  than  Americans,  aud,  therefore,  they  are  better  able  to 
^■'ligest  noodles  and  dumplings  than  we  are.  It  is  from  their  more  simple  ana 
plainer  style  of  cookery,  no  doubt. 

Mook-Turtle  or  Make-Believe  Terrapin  Soup,  From  Bob, 
the  Sea  Cook. — He  says:  *'  Of  course,  its  a  sham,  for  there  ain't  nothing  hi 
this  world  that  can  take  the  shine  out  of  a  real  terrapin  (turtle);  still,  if  you 
ain't  got  none  of  these  nice  creetura,  you  can  manage  to  make  shift  with  a  calf's 
head.  You  don't  want  the  whole  head  of  a  calf,  but  boil  It  just  the  same,  but 
don't  sluice  It  with  all  the  water  in  the  reservoir,  only  enough  to  cover  it,  and 
in  that  water  put  a  couple  of  onions  and  salt  and  pepper.  When  boiled  tender, 
take,  say,  half  the  meat,  half  the  tongue  and  a  table-spoonful  of  the  brains. 
Cut  it  up,  but  not  too  fine.  Put  into  a  frying-pan  a  ^^  lb.  of  the  best  butter,  and 
bring  it  up  to  a  light  brown,  mixing  in  a  very  little  sifted  flour  when  it  is  of? 
the  fire,  and  a  little  cayenne  pepper,  and  just  a  touch  of  sweet  marjoram.  If 
you  put  herbs  into  hot,  boiling  butter  it  makes  a  bitter  taste.  Then  stir  the 
sauce  with  a  little  of  the  water  the  calf's  head  was  boiled  in.  Then  put  in  your 
chopped-up  calf's  head.  Place  it  on  the  flro  again — not  to  cook,  but  to  get  hot 
only — and  last  of  all  pour  in  2  wine-glassfuls  of  Madeira,  but  if  you  have  not 
that  let  it  be  sherry-    Though  it  ain't  terrapin,  it's  good  all  the  same." 

liemarka. — Turtle  soup  being  a  favorite  with  saloon  men,  of  course,  wine  is 
always  used  but  home-made  will  "fill  the  bill"  in  any  case  where  wine  is 
always  called  for.  Excuse  me  from  using  the  brains.  If  one  has  not  enough  of 
his  own,  it  is  no  use  to  try  and  make  it  up  by  using  those  of  a  calf.  For  oyster 
soup,  see  Oyster  Stew,  etc.,  as  made  at  Delmonico's.  For  marjoram  and  other 
seasoning  herbs  for  soups,  see  Seasoning  for  Soups,  in  connection  with  the  Rice 
Soup. 

The  following  Prussian,  Green  Pea,  aud  Asparagus  Soups  and  the  Broths, 
or  "Stocks,"  Veal  and  Lamb,  are  from  the  "Indian  Domestic  Economy  and 
Cookery,"  quoted  from  in  some  other  places,  r  ■>  explanation  of  which  will  be 
found  in  connection  with  the  Chicken  Currie.  The  recipes  are  plain,  and  will 
be  found  a  valuable  addition  to  those  of  our  own  country.  See  also  Mock 
Oyster,  and  some  other  soups  in  the  Miscellaneous  Department. 

Prussian  Soup,  as  Made  in  India.— Celery,  4  heads;  carrots,  tiw- 
nip,  onions,  and  lettuce,  2  of  each.  Directions — Cut  them  all  into  small 
pieces,  and  fry  in  a  little  g7iee  (butter  or  drippings).  Take  a  geer{2  lbs.)  of  mut- 
ton, cut  it  into  slices,  put  it  all  together  in  a  large  saucepan  and  keep  it  sweat- 
ing for  an  hour  v/ithout  any  water;  then  pour  on  water,  2  qts.,  and  shut  the  lid 
close  and  simmer  gently  for  2  hours  longer,  and  serve.  (See  explanation  of  this 
and  the  following  in  the  last  remarks  above.)  '  , . 


SOUPS,  MEATS,  ETC, 


42n 


1.  Oreeu  Pea  Soup  of  India.— Nlco,  freshly  picked  and  shelle' 
{)cas,  of  a  green  color,  8  pts. ;  nice  butter,  i^  lb. ;  parsley  and  green  onions,  a 
hiuidf  ul  of  each.  Diiikctionb— Boil,  as  they  call  it,  all  these  in  the  butter  over 
a  slow  fire  till  thoroughly  stewed  (fried,  as  we  say);  then  pound  in  a  mortar 
(nib  through  a  colander),  and  put  in  consomme  ("  stocli  ")  to  suit  the  number  for 
dinner,  and  leave  it  on  the  corner  of  the  flre,  for  if  it  boils  the  peas  will  lose 
tlioir  green  color.  (In  India  the  cooking  is  generally  done  over  a  fire-place.) 
■VVo  would  say  set  it  back  on  the  stove,  merely  to  simmer.  At  the  moment  of 
sending  to  the  table  put  in  sippets  of  bread  (bread  cut  into  dice-shaped  pieces 
and  nicely  fried  in  (/hee  (butter),  and  serve. 

liemarkH. — It  strikes  me  if  J^  or  J^  of  the  peas  were  saved,  and  boiled  In 
■water  with  a  little  salt  to  fairly  cook  them,  then  put  into  the  pea  soup  when 
iibout  to  serve,  it  would  be  a  little  nicer  flavor  and  show  more  plainly  what 
it  was  made  of,  especially  so  If  the  bread  "sippets"  were  thought  too  much 
trouble  to  prepa-i.  ,         .         .     ,         »  :     >. . 

2.  Green  Pea  Soup,  Amerioan.— Take  lean,  fresh  beef,  2  lbs.; 
green,  shelled  peas,  2  qts. ;  Jwater,  2  qts.  Dibectionb — Boil  the  pods  in  the 
water  )4.  ^^  hour,  then  skim  them  out  and  put  in  the  meat  and  simmer  slowly 
till  half  an  hour  before  serving,  adding  boiling  water  to  make  up  for  evapora- 
tion; then  add  the  shelled  peas,  and  when  tender,  thicken  with  a  little  flour  or 
■corn  starch,  and  season  with  chopped  parsley,  if  you  can  get  it:  salt  and  pepper 
just  before  serving.  ,  ' 

Asparagus  Soup  of  India.— This  is  made  only  with  the  green  part  of 
the  tops.  Prepare  a  veal  or  lamb  broth,  which  see  below,  for  each  2  qts.  needed 
take  \%  pts.  of  the  green  tops  and  cut  about  2  inches  long  and  boil  in  water 
with  a  little  salt;  then  rub  two-thirds  of  them  through  a  sieve  or  colander  and 
put  into  the  broth;  the  other  one-third,  chop  as  nearly  the  size  of  peas  as  may 
be  (about  J^  inch  long),  and  put  into  the  soup  just  before  serving,  which  leaves 
them  quite  firm. 

Turkey  Soup,  Prom  the  Bones  and  Left  Over  Meat.— I  do 

not  know  who  to  credit  for  thinking  out  the  plan  of  obtaining  the  flavor  of 
turkey  in  a  soup,  by  breaking  the  bones  (instead  of  throwing  them  away,  as 
usually  done),  and  putting,  with  the  left  over  pieces,  into  a  kettle  with  2  qts.  of 
cold  water,  and  a  table-spoonful  of  rice,  covering  closely,  and  setting  on  the 
back  of  the  stove  to  simmer  for  an  hour;  then  let  boil  slowly  till  the  rice  is 
done;  and  pour  into  an  earthen  jar,  and  set  in  a  cold  place  till  next  day. 
When  wanted  for  dinner  remove  the  layer  of  fat  (and  this  is  a  good  plan  with 
any  soup);  then  heat,  and  serve  hot,  with  crackers  and  pickles. 

Remarks — So  you  may  do  with  ihe  remains  of  2  or  8  chickens,  leg  of  lamb, 
veal,  rabbits,  ets.,  not  forgetting  to  break  all  bones  containing  marrow,  or,  for 
using  rabbits,  see  next  recipe. 

Qame  Soup. — Two  rabbits,  %  lb.  of  lean  lamb,  2  medium  sized  onions. 
1  lb.  of  lean  beef;  fried  bread;  butter  for  frying;  pepper,  salt,  and  2  stalks  of 
white  celery  cut  into  inch  lengths;  8  qts.  of  water.  Directions — Joint  the 
game  neatly;  cut  the  lamb  and  onion  into  small  pieces,  and  fry  all  in  butter  to 


,1  i 


426 


DR.  CHASE'S  RECIPES. 


a  light  brown.    Put  into  a  soup  pot  with  the  beef;  cut  into  strips  and  add  a> 
little  pepper.     Pour  on  the  water;  heat  slowly  and  stew  gently  2  hours.    Take- 
out the  pieces  and  cover  in  a  bowl;  cook  the  soup  1  hour  longer;  strain,  cool, 
drop  in  the  celery  and  simmer  10  minutes.    Pour  upon  fried  bread  in  the 
tureen. 

Carrot  Soup,  frovo.  Stook.— The  day  before  this  soup  is  required  boil 
3  lbs.  of  good  soup  beef  in  1  gallon  of  water  until  reduced  one-half;  when 
cold  skim  off  all  fat.  The  next  day  add  salt  and  replace  on  the  fire.  Scrape 
your  carrots  and  cut  them  into  small  dice  (except  one,  to  be  grated,  as  below): 
put  these  in  the  soup  with  cayenne  pepper,  1  table-spoonful  each  of  burned 
sugar,  sharp  vinegar  and  grated  carrot.  Boil  till  the  carrots  are  tender  and 
serve. 

Remarks. — Much  is  said  about  "  stock  "  by  nearly  all  who  give  directions 
for  making  soup.  The  plan  here  given  Is  the  true  way  to  have  a  soup  rich  and 
nourishing.  A  jar  can  be  kept  for  this  purpose,  if  soup  is  to  be  made  every 
day,  otherwise,  the  above  plan  is  the  better  way.  When  a  jar  is  kept  for  this, 
purpose  all  marrow  bones,  bits  of  meat,  fowl,  etc.,  shall  be  put  in  and  heat  up- 
every  day,  by  placing  the  jar  upon  the  stove  for  that  purpose,  and  to  draw  out 
the  juices  of  the  tit-bits,  broken  bones,  etc.,  which  are  added  from  time  to 
time;  observing,  however,  if  a  jar  is  kept  for  this  purpose,  it  must  be  scalded 
out  once  or  twice  a  week — according  to  whether  the  weather  is  hot  or  cold — tO' 
keep  it  perfectly  sweet. 

Split  Pea  Soup. — Make  a  broth  of  some  water  that  corned  beef  or  salt 
pork  has  been  boiled  in,  and  some  beef  bones.  Do  not  let  it  be  too  salt ;  in  that 
case  use  half  water.  Put  1  qt.  of  the  split  peas  in  enough  of  the  water  to  cover 
them;  when  they  have  stewed  soft,  mash  them  through  a  colander,  and  then 
mix  with  them  2  qts.  of  the  broth,  in  which  the  bones  have  been  boiling;  add  1 
onion,  and  1  turnip,  chopped  up,  and  1  carrot,  grated.  Just  before  serving  pul 
small  pieces  of  toast  in  the  soup. — Peterson's  Ladies'  Magazine. 

Green  Pea  Soup. — Boil  1  pt.  of  green  peas  in  salted  water  with  a  slicff 
of  onion,  a  sprig  of  parsley  and  a  few  leaves  of  mint.  When  done  draw  off 
the  water  and  pass  the  peas  through  a  sieve.  Dilute  this  puree  to  a  proper  con- 
sistency  with  some  good  stock.  Just  before  serving  make  it  very  hot,  put  in  a 
piece  of  fresh  butter,  and  if  you  have  it  half  a  cup  of  cream.  If  the  color  is 
not  a  sufficiently  briglit  green  add  a  few  drops  of  spinach  greening.  Serve 
with  small  pieces  of  fried  bread. 

Remarks. — If  a  broth,  or  soup,  is  used,  as  made  for  the  carrot  soup,  above, 
In  place  of  the  salted  water,  as  here  directed,  the  soup  will  be  that  much  richer 
and  better.     It  is  "  stock  "  itself. 

Broths,  as  Made  in  India— Veal  or  Lamb.— Take  a  joint  of  veal, 
■or  the  fore  leg  of  a  lamb,  crack  the  bones  nicely,  make  clean  and  put  into  a 
stewpan  and  cover  with  cold  water;  watch  and  stir  well,  and  the  moment  it 
begins  to  simmer  skim  carefully;  then  add  a  little  more  cold  water  to  make  all 
The  skum  rise;  skim  again,  and  when  llie  scum  is  done  rising,  and  the  surface' 
of  tlie  broth  is  riuite  clean,  liuvo  properly  prepared  tlie  following:     A  medium-. 


SOUPS,  MEATS,  ETC. 


4Sfr 


sized  carrot,  1  head  of  celery,  2  turnips  and  2  oniona  Put  these  into  the  broth^ 
cover  closely  and  simmer  very  gently,  not  to  evaporate  the  broth,  for  4  or  5^ 
hours,  according  to  the  amount  of  the  meat,  strain,  and,  if  not  to  be  used  the- 
same  day,  set  in  a  cool  place. 

Remarks — This  may  be  used  for  all  soups,  brown  or  white,  made  of  beef^ 
lamb  or  veal,  as  a  knuckle  of  beef  can  be  used  in  preparing  the  broth  or  stock,, 
if  you  choose,  in  place  of  the  veal  or  lamb. 

"  Stock,"  Explanation  of  and  How  to  Make.— The  meaning  of" 
this,  now  comn  .,  word  is  the  uuthickgned  broth  from  any  meats  to  form  the- 
basis,  or  strength,  of  all  soups;  also  often  added  to  gravies  to  enrich  them  or  to- 
increase  the  quantity.     Made  as  follows: 

Brown  Stock. — To  make  the  commor  stock  for  brown  soups,  gravies,  etc., 
get  a  "hock"  or  "shin-bone"  and  about  4  lbs  of  extra  soup  meat;  cut  tne- 
meat  into  small  pieces,  saw  the  bone  o£E  inside  the  joints  and  split,  to  obtain  the 
marrow;  slice  an  onion  and  fry  it,  with  the  cut  beef,  in  the  marrow  to  a  nice' 
brown;  now  put  the  fried  meat  and  onion  with  the  hock  into  cold  water,  2  gal- 
lons, and  let  it  simmer  6  to  8  hours,  and  pour  through  a  sieve  and  strain  through, 
a  cloth  into  a  perfectly  clean  and  sweet  earthen  crock,  and  in  the  morning  skim 
off  all  the  grease.  This  is  used  for  any  brown  soups  or  brown  gravies.  For 
white.,  or  uncolored  soups  or  gravies,  omit  the  frying.  If  kept  in  a  cool  place 
In  ordinary  weather  this  stock  will  keep  a  week;  when  the  crock  or  jar  in. 
which  it  is  kept  must  be  thoroughly  scalded  out  and  aired  in  the  sun  or  before^ 
a  hot  fire  or  stove.    See,  also,  remarks  at  the  beginning  of  soups  upon  "  Stock." 

Onion  Soup— The  Best  Saved  to  the  Last.— An  onion  soup  nicely 
made  is  one  of  the  most  healthful,  consequently  the  best  soups  made.  Take  6 
medium-sized  onions,  sliced,  and  brown  slightly  in  a  suitable  dish,  with  a  table- 
spoonful  of  butter,  adding  3  medium-sized  potatoes,  also  sliced,  and  a  little 
pepper  and  salt,  and  let  all  then  cook  an  hour  or  two,  putting  into  cold  water, 
and  simmer  slowly.  Add  stock,  1  pt.,  season  to  taste,  and  serve  hot,  as  all< 
soups  should  be. 

Remarks. — Onions,  if  peeled  under  water,  saves  the  tears  for  other  occa- 
sions, and  does  not  leave  an  odor  upon  the  hands. 

Oatmeal  Gruel,  for  Invalids  and  Children.- Take  oatTncal,  2; 
table-spoonfuls,  and  pour  upon  it  boiling  water,  1  pt.,  or  a  little  more;  let  it  boil 
until  quite  like  jelly;  then  strain,  or  pour  through  a  small  fine  sieve,  kept  for 
such  purposes.  To  a  coffee  cup  of  this  add  sugar,  1  tea-spoonful,  and  3  tea- 
spoonfuls  of  cream,  when  it  will  be  fit  for  a  king.  For  very  young  children  or 
very  weak  invalids  of  a  dyspeptic  tendency  make  thinner  with  water  while 
boiling,  or  with  cold  fresh  milk  after  done  boiling. 

Remarks. — Although  a  little  out  of  place,  'tis  valuable  anywhere  and  good 
for  anybody,  even  in  health.  For  those  who  are  sensible  enough  to  take  a  light 
tea  or  supper,  this,  with  some  bread  or  crackers,  will  "fill  the  bill"  nicely,, 
even  with  straining. 


11 


,i*i'! 


,4fii 


x\ 


:,1  ^- 


!  pii 


•V-A-IiZO-CrS   IDISHES, 


i 


MEATS,  POULTRY  AND  PISH  — With  Suitable  Gravies, 
Sauces,  Etc. — Remarks. — Most  beginners  in  liouse-lieeping  will  not  onlj'-  find 
It  well  to  have  a  few  receipts  for  cooking  meats,  poultry,  fish,  etc.,  in  their 
more  common  ways,  but  particularly  valuable  to  know  how  to  be  economical 
in  saving  what  may  be  left  over  from  a  meal,  or  several  meals;  with  which  a 
•dish  may  be  prepared  not  only  as  savory  and  palatable  as  the  original,  but  often 
more  so.  We  trust  both  these  points  will  be  found  true  in  the  following 
receipts.  And,  as  we  so  often  hear  the  question  asked  by  the  housewife:  "What 
shall  I  get  for  dinner?  "  or  whatever  the  next  meal  may  be,  I  will  start  out  in 
the  "dish"  line,with  a  "bill  of  fare"  for  a  week,  so  everyone  may  know  what 
will  be  proper,  remembering,  however,  they  can  make  any  change  they  choose 
for  the  day  or  for  a  single  meal,  as  suits  their  pleasure  or  desire,  according  to 
what  they  may  have  on  hand. 

A  Week's  Bill  of  Pare. — This  list  was  taken  from  a  note-book,  kept 
by  a  city  lady  for  her  own  convenience.  It  will  be  found  to  bo  as  well  adapted 
to  a  village  or  country  housewife  as  for  a  lady  of  the  city.  The  amounts  to  be 
cooked  or  purchased  for  cooking  to  depend  upon  the  number  of  persons  to  be 
at  the  table ;  always  remembering  that  it  is  better  to  have  something  over  rather 
than  to  be  short,  especially  if  you  have  "  pany.  Besides  the  articles  named 
in  the  daily  lists  for  breakfast  there  may  be  oatmeal  or  cracked  wheat,  milk  or 
water  toast,  corn,  graham,  or  buckwheat  cakes,  tea,  coflfee  or  cocoa  —  as  you 
choose;  for  dinner,  as  many  of  the  vegetables  of  the  season  as  you  like,  with  tea 
orcofifee  also;  and  for  supper,  such  side  di,',hes  as  you  choose,  made  up  from  any 
of  the  meats,  together  with  c.  nned  or  fresu  fruits,  according  to  the  season: 

Sunday.  —  Breakfast,  beei>teak;    dinner,  turkey,  chicken  or  other  fowl, 
plenty  to  leave  over,  with  vegetables,  pio  or  pudding,  or  both. 

Monday.- -Breakfast,  the  lei't-over  turkey,  or  fowl,  broiled;  and  for  din- 
ner, what  is  still  left  over,  fricaseed,  warmed  up  or  fried,  with  the  gravy. 

Tuesday. — Breakfast  cbops  of  lamb,  mutton,  veal  or  pork,  as  preferred, 
dinner,  beef-soup,  Vct^  tabl&<4,  ind  pudding. 

Wednesday. — Brea:.rj.oC,  ham  and  eggs;  dinner,  boiled  corned  beef,  or 
pork  and  beans,  and  pie.  ' 

Thursday. — Breakfast,  hash  or  any  of  the  made-up  dishes  from  left-over 
■corned  beef,  etc. ;  dinner,  soup,  with  its  surplus  meat,  vegetable  etc. 

TFnroAY.— To  suit  catholic  "help,"  be  sure  to  have  fish  for  breakfast  and 
dinner,  and  any  other  meats  desired  by  any  others  of  the  family. 

Saturday.  —Breakfast,  veal  cutlets  or  chops  of  other  meat,  as  preferred, 
And  buckwheat  or  other  griddle  cakes;  dinner,  beefsteak,  mashed  or  fried 
potatoes,  and  pie  or  pudding. 

4'2S 


VARIOUS  DISHES. 


43» 


HINT3  IN  COOKINa  MEATS  AND  FISH -Boiled  Meats.— 

For  cooking  they  should  always  be  put  into  boiling  water,  which  stts  or  closes 
the  pores  and  keeps  in  the  juices;  after  which  slow  boiling  until  tender.    And 
if  corned  boiled  beef,  to  be  eaten  cold,  is  left  to  stand  in  its  water  over  night,  , 
it  will  be  sweeter  and  more  juicy. 

For  Soups  always  put  into  cold  water,  which  leaves  the  pores  open  and 
allows  the  juices  to  escape  into  the  soup,  which  is  desired.  After  it  begins  ta 
boil  keep  it  boiling  slowly — not  merely  to  simmer,  but  to  boil. 

The  Same  for  Fish,  using  only  water  sr.ihcient  to  cover  it. 

For  Boasting  Meats  and  Poultry,  a  hot  oven,  the  door  to  stand  a 
little  open,  covering  the  meat  well  with  drippings  or  butter  before  putting  into 
the  oven,  which  keeps  the  surface  moist  and  also  helps  to  retain  the  juice  of  the 
meat. 

For  Frying  Fish  always  have  fat  or  butter  hot,  and  plenty  of  it;  and 
the  fish  should  always  be  well  drained  after  soaking,  or  the  moisture  absorbed 
with  a  napkin  before  putting  into  the  pan  to  fry. 

Remarks.  As  sometimes  in  warm  weather  meat  and'  fish  are  liable  to  get 
"tainted,"  I  will  next  give  a  receipt  for  correcting  this  difficulty.  This  receipt 
also  relieves  the  pain  of  burns,  etc. ,  and  is  a  great  disinfectant. 

Putid,  or  Ill-Smelling  Meats,  Poultry  Fish,  Butter,  etc. 
to  Correct:  Permanganate  of  potash,  1  oz.;  water  that  has  been  boiled 
and  become  cold,  1  qt.  Directioxs:  Put  into  a  bottle,  cork,  and 
shake  well,  to  dissolve  the  permanganate,  and  it  is  ready  for  use.  Put 
from  a  teaspoon  to  a  tablespoonful  of  this  (according  to  the  size  of  the  piece 
of  meat),  into  sufficient  cold  water  to  cover  the  meat  in  a  suitable  sized 
jar  or  crock;  stir  with  a  stick  (as  it  stains  the  hand  or  clothing);  then 
put  in  the  meat,  chicken,  duck,  or  fish,  as  the  case  may  be,  washing  every  part 
thoroughly  and  letting  it  remain  ten  minutes  in  the  water;  I'len  rinse  thoroughly 
which  will  remove  all  "  taint"  or  ill-smell. 

For  Butter. — Slice  it  off  thin,  wash  carefully  in  the  same  strength,  rinse 
nicely  in  pure  water,  then  mold  again,  wrap  in  muslin,  and  cover  with  nice 
brine. 

For  Burns. — Take  1  teaspoonful  of  the  mixture  to  yi  pt.  of  water;  wet- 
ting cloths  in  it,  laying  on  and  keeping  them  wet  is  said  to  relieve  the  pain 
immediately;  it  is  also  good  for  bruises,  to  relieve  pain.  See  the  remarks 
below  as  to  how  to  treat  extensive  scalds  and  burns  and  for  a  general  dis- 
infectant. 

Remarks.  Observe  the  heading  is  putid,  not  putrid.  The  first  comes  from 
the  Latin  word,  putere,  to  have  an  ill-smell;  the  second  from  putrere,  to  be  rot- 
ten. It  will  not  restore  rotten  meat,  but  it  will  correct  ill-smelling  meat. 
Actual  decomposition  (rottenness)  cannot  be  restored.  This  mixture  is  claimed 
to  be  the  same  as 

Condy's  Fluid,  which  is  claimed  to  be  the  best  disenfectant  known; 
and  Dunglison,  the  great  Medical  Dictionary  man  says:  "Condy's  Disinfect- 


480 


DM.  CHASE'S  RECIPES. 


ing  fluid,  Is  supposed  to  be  a  concentrated  solution  of  permanganate  of  potassa," 
•etc.,  which  is  the  same  as  "  potash,"  above.  Mr.  Condy,  in  a  pamphlet  pub- 
lished by  himself  in  1863  says  "  half  a  tumbler  of  his  fluid  in  a  good  sized  bath 
<tliis  is  supposing  a  person  to  be  scalded  all  over,  or  at  least  much  of  his  surface), 
will  give  instant  relief  in  these  frightful  scalds  and  burns, 

Driving  away  Plies  with  It.— The  writer  of  "Hints  and  Helps," 
published  in  the  Blade  in  1879,  from  which  the  author  gathered  and  condensed 
those  items,  claims  that  a  little  of  this  mixture,  in  a  soup-plate  of  water,  will 
drive  away  flies,  even  those  big  buzzing  ones  which  are  so  troublesome  when 
fresh  meat  is  around.  This  is  easily  tried,  but  knowing  the  permanganate  to  be 
a  powerful  disinfectant,  I  have  no  hesitation  in  recommending  the  mixture  for 
«11  the  purposes  for  which  it  fa  claimed  to  be  valuable. 

BEEFSTEAK.— How  .-o  Cook  It.— As  beefsteak  is,  probably,  more 
often  cooked  than  any  other  dish,  I  will  begin  with  it;  and  as  I  have,  in  rhyme, 
by  a  Layman  contributor  to  the  "  Home  Department"  of  the  Toledo  Commer- 
•eial,  the  way  it  was  cooked  by  an  English  "beefsteak  fluke"  in  1734,  and 
which  has  continued  to  be  the  plan,  until  very  recently,  and  still  is  the  plan 
pursued  by  most  people,  I  will  give  it,  and  afterwards  make  such  explana- 
tions, in  the  remarks,  as  shall  give  the  true,  and  better  way,  of  cooking  beef- 
«tealis.    The  rhyme  referred  to  is  as  follows: 

"  Pound  well  your  meat  mi  the  fibres  break,  ••/... 

E3  sure  that  next  you  have,  to  broil  the  steak. 

Good  coal  in  plenty;  nor  a  moment  leave. 

But  turn  it  over  this  way,  and  then  that; 

The  lean  should  be  quite  rare — not  so  the  fat. 

The  platter  now  and  then  the  juice  receive, 
;     ,        .  Put  on  your  butter,  place  it  on  your  meat,  ; 

,"  '      Salt,  pepper,  turn  it  over,  serve,  and  eat."     - 

Remarks. — This  "contributor"  asked:  "Can  any  correspondent  of  the 
■"  Home  Department "  furnish  a  better  rule?  "  to  which  I  answer,  yes.  Simply 
leave  off  the  first,  or  italicised  line,  and  you  have  the  better  rule,  except  the 
steak  be  very  tough,  that  is  the  only  reason  why  pounding  should  be  resorted 
to,  as  it  lets  out  the  sweet  juices  of  the  meat,  and  removes,  if  broiled,  (broiling 
Is  the  true  way  to  cook  a  steak)  much  of  the  nourishing  properties,  and  spoils 
its  delicacy  of  flavor.  Some  people  broil,  or  rather  cook,  their  steak  on  top  of 
the  stove.  This  is  not  delicate,  nor  so  advisable  as  to  cook  in  the  hot  skillet,  or 
spider,  without  butter,  as  mentioned  below;  but  I  will  give  you  the  plan  which 
my  family  pursued  for  a  number  of  years  before  my  companion  was  taken 
away  by  death. 

BEEFSTEAK.- Broiler,  to  Make.— I  went  to  a  tinner  and  told  him 
I  wanted  a  kind  of  "  Griddle  Rina:  Broiler,"  made  of  suitable  sized  wire — cross- 
barred,  of  a  size  to  drop  into  the  stove,  by  taking  off  a  cover.  The  holes  being 
9  inches,  he  made  a  ring  of  No.  9  wire,  8J^  inches  in  diameter;  and  cross-barred 
It  with  No.  15  wire,  to  lay  the  steak  upon.  Then,  for  a  handle,  he  took  a  piece 
ot  the  No.  9,  or  possibly  No.  8,  whicli  is  still  larger,  about  4  or  414  feet  lone 


''ty 


.i-:    -'■         -     ■     A 


VARIOUS  DLmsa. 


481 


iand  bent  it,  In  the  centre,  parallel,  about  2  inches  apart,  looping,  or  bending  the 
two  free  ends  of  this  wire  for  the  handle,  around  one  side  of  the  ring,  or 
frame,  part  of  the  circular  griddle,  on  the  under  side,  fastening  these  two  wire's, 
forming  the  handle,  to  the  opposite  side  of  the  ring,  with  smaller  wire,  to  keep 
the  handle  in  place,  then  bending  these  two  wires  up,  at  right  angles,  with  the 
griddle  ring,  and  bending  6  inches,  or  thereabouts,  of  the  top  of  this  handle 
off  again  at  right  angles,  to  take  hold  of  with  the  hand  when  broiling;  the 
handle  to  be  long  enough  to  carry  the  upper  bend  at  least  1  foot  above  the  top 
of  the  stove,  supposing  it,  the  griddle,  to  be  down  in  the  stove  hole  6  inches  or 
more,  with  the  steak  upon  it,  which  will  prevent  burning  the  hand  while  broil- 
ing with  it.  In  this  way,  properly  seasoning,  and  turning  two  or  three  times, 
a  steak  is  very  quickly  cooked,  retaining  all  the  juices,  if  you  did  not  pound 
it,  to  let  them  out.  With  this  kind  o.c'  a  griddle  broiler  you  can  get  down  close 
to  the  coals  and  save  much  trouble.  We  have  used  this  over  a  coal  fire  with 
about  the  same  satisfaction  as  over  a  wood  fire,  if  the  fire  is  pretty  well  burned 
down.  I  think  almost  any  tinner  can  get  up  such  a  broiler  from  the  above 
•description,  if  so,  they  will  be  found  very  convenient  for  all  who  love  a  nicely 
broiled  steak.  It  is  equally  as  nice  for  broiling  veal,  lamb,  chicken,  etc.  Of 
course  seasoning  properly,  having  a  hot  plate  to  put  it  upon,  with  a  moderate 
amount  of  butter  upon  the  steak  to  form  the  gravy.  Cover  with  anotlier  hot 
plate,  if  not  to  be  served  immediately. 

Bemarks. — Either  of  the  above  plans  make  a  nice  dish,  or,  if  after  the 
water  is  poured  off  the  beef,  a  little  milk,  or  if  no  milk,  a  little  more  hot  water 
is  put  on,  and  after  cooking  a  few  minutes,  thickening  a  little  with  flour,  rubbed 
smooth  in  a  little  cold  water,  makes  an  agreeable  change,  a  very  nice  dish  in-  - 
deed.  Or  the  sliced  dried  beef  may  be  minced  fine  or  sprinkled  into  a  salad, 
or  mixed  with  potatoes  and  eggs  for  a  breakfast  dish:  or  heated  with  steam,  or 
eaten  with  fresh  or  canned  peas,  or  with  stewed  onions  and  potatoes.  Thus  it 
may  be  used  in  many  ways,  to  suit  the  taste;  or  be  utilized  with  such  things 
as  may  be  on  hand  or  obtainable. 

BEEP  BALLS.— With  Uncooked  Meat,  Fried.— Chop  very  fine 
raw  beef,  2  lbs,  or  as  much  as  needed,  with  J^  lb  of  suet,  skinned  or  chopped; 
season  to  taste  with  salt,  pepper  and  a  little  cloves;  mix  in  a  handful  of  flour,, 
and  mould  into  balls  add  fry  in  hot  drippings,  or  lard,  (drippings  is  best  for 
this)  to  a  nice  brown,  turning  to  brown  both  sides.  Serve  hot;  but  they  are 
good  cold.  For  the  author  a  tablespoonf  ul  of  powdered  sage  helps  the  flavor 
much. 

BEEP  OR  OTHER  MEAT  BALLS.— Prom  Left  Over  Meats.— 
Chop  cold,  or  left  over  meats  of  any  kind,  with  the  same  bulk  of  potatoes,  add 
a  little  onion  to  flavor  slightly.  Then  take  dry  bread,  pour  hot  water  on  it,  to 
moisten  sufficiently,  having  bread  enough  to  make  the  mas^  adhere,  so  it  can  be 
fried  in  cakes  or  balls  (a  nice  brown),  in  a  skillet,  with  a  little  butter  or  drip- 
spings,  as  you  would  fry  meat.  Nettie  Hines-Wood,  of  Janesburg,  Mo.,  in 
Blade. 

Bemarks. — She  called  them  "noodles,"  but,  although  I  can  see  a  nice  dish 


M  >1 


483 


DR.  CHASE'S  RECIPE3. 


In  them,  I  do  not  see  "  the  chuckling  grin  of  noodles."    'Tis  too  nice  to  have 
been  made  by  a  "  simpleton." 

CoXd  Meats  Economically  Used.— Chop  any  cold  meats,  as  for  hash, 
&vA  warm  up  in  milk,  the  more  cream  in  it  the  better.  When  about  ready  for 
the  table,  season  and  break  in  an  egg,  if  you  like;  some  like  it  better  witliout. 
To  be  eaten  with  nicely  baked  potatoes,  or  potatoes  warmed  up  in  a  little  milk 
and  a  bit  of  butter.      * 

Cold  Beef— Another  Way. — Mince  it  fine  with  pepper,  salt  and  onions 
and  some  rich  gravy,  and  put  it  into  tins  three  parts  full;  fill  them  up  with 
mashed  potatoes  and  brown  in  the  oven. 

Cream   Croquettes— Delmonico's  Substitute  for   "Hash."— 

Mr.  Delmonico  describes  croquettes  as  the  attractive  French  substitute  for 
American  hash,  and  tells  how  to  make  them.  "Veal,  mutton,  lamb,  sweet- 
breads, almost  any  of  the  lighter  meats,  besides  cold  chicken  and  turkey  can  be 
most  deliciously  turned  into  croquettes.  Chop  the  meat  very  fine.  Chop  up 
an  onion,  fry  it  in  an  ounce  of  butter,  add  a  table-spoonful  of  flour;  stir  it  up 
well;  then  add  the  chopped  meat  and  a  little  broth,  salt,  pepper,  little  nutmeg; 
stir  for  two  or  three  minutes,  then  add  the  yolks  of  2  eggs,  and  turn  the  wliole 
into  a  dish  to  cool.  When  cold  mix  well  together  again,  divide  into  parts  for 
the  croquettes;  roll  into  the  desired  shape  in  bread-crumbs,  dip  in  beaten  egg, 
then  in  bread,  crumbs  again,  and  fry  crisp  to  a  bright  golden  color.  The  cro^ 
quettes  may  be  served  plain,  or  with  tomato  sauce  or  garniture  of  vegetables." 
— New  Toi'k  paper. 

ReTnarks. — Thus  it  will  be  seen  that  any  kind  of  cold  meats  may  be  eco- 
nomically  "turned,"  as  the  women  say  of  re-making  a  dress,  into  a  new  dish, 
which  may  even  have  a  nicer  relish  than  in  its  first  form  or  "  dress."  The  fol- 
lowing is  the  manner  in  which  "Winifred,"  of  Toledo,  saves  her 

Cold  Beef  and  Dry  Bread,  or  Biscuit  Balls.— Chop  your  beef  very 
fine  (pork  will  not  do),  then  soak  your  bread  in  cold  water  till  it  is  soft,  then 
take  it  in  the  hands  and  squeeze  as  much  of  the  water  out  as  you  can,  having 
two-thirds  as  much  bread  as  meat;  then  mix  the  bread  and  meat  thoroughly 
together,  beat  3  eggs  well  and  mix  in;  add  salt  to  taste,  and  grate  in  enough 
nutmeg  to  season  nicely;  make  out  in  balls  about  the  size  of  a  small  biscuit, 
and  fry  slowly  in  butter  or  cooking  fat,  till  brown  on  both  sides. 

Beefsteak,  Broiling  in  a  Spider  or  Skillet. — A  writer  who  knows 
about  how  to  cook  a  steak  says:  When  steak  is  bought  see  that  it  is  not  cut 
more  than  %  of  an  inch  thick,  and  that  it  is  of  the  same  thickness  all  through. 
Have  the  skillet  on  the  stove  until  it  gets  hot,  lay  the  steak  on  it,  without 
pounding  (she  certainly  learned  the  secret  of  not  pounding);  turn  it  immediately, 
and  keep  turning  for  two  minutes,  or  longer,  if  you  do  not  wish  it  very  rare. 
Be  sure  and  have  the  skillet  hot  enough  before  you  begin ;  perhaps  you  may  be 
afraid  it  will  stick  or  burn,  but  it  will  not,  if  you  manage  right.  Meantime 
have  a  plate  in  the  oven  heating,  and  when  the  meat  is  done  lay  it  on  the  plate, 
with  a  little  butter  over  it,  season  with  pepper  and  salt  to  taste,  place  in  the  oven 
for  one  minute  and  it  is  done. 


VARIOUS  DISHES. 


488 


Semark$. — I  can  see  no  use  of  putting  in  the  over,  for  one  minute,  unless 
itis  tc  m^;t  the  butter,  but  if  the  plate  and  steak  ar  both  hot  that  will  sron 
meit  without  putting  in  the  oven,  unless  you  have  to  wait  for  something  else, 
which  ought  not  to  be,  as  a  hot  steak  is  the  way  to  have  it;  let  it  be  the  last 
touch  to  finish  getting  the  meal.  It  is  very  proper,  however,  to  cover  with 
onother  hot  plate  to  send  to  the  table.  If  the  steak  sticks  to  the  skillet,  at  tlrst, 
loosen  it  with  a  knife.  Trim  off  any  membrane  around  the  steak  that  would 
cause  it  to  curl,  or  turn  up  at  the  edge.  This  gives  you  a  crisp  and  brown  sur- 
face, with  all  the  jviices  retained.    Pepper  and  salt  to  taste,  in  all  cases. 

Beefsteak  Smothered  With  Onions.— Broil  the  steak,  as  above,, 
having  2,  3  or  4  onions,  according  to  size  of  family,  nicely  chopped,  and  put 
into  a  skillet,  or  frying  pan,  with  drippings,  or  butter,  stirring  to  avoid  burning 
until  done.  Put  them  upon  the  steak,  in  a  hot  plate,  and  turn  another  hot 
plate  over  them,  for  a  few  minutes,  to  allow  the  steak  to  absorb  their  flavor; 
serve  hot.  Those  who  do  not  like  the  onions  can  have  their  steak  served  with- 
out them. 

Remarks. — Some  people  boil  their  onions,  first,  until  tender,  then  mash,  oi 
chop,  frying  the  steak  in  butter,  or  drippings,  taking  up  the  steak  and  thea 
frying  the  onions  in  the  gravy  and  pouring  over  the  steak.  This  makes  them 
softer  and  a  little  more  mushy,  and  the  steak  not  quite  so  digestible. 

Beefsteak  and  Salt  Pork  Smothered  With  Onions.— Pry  a  few 

slices  of  salt  pork  brown;  take  out  the  pork  then  put  in  the  steak  and  fry  also 
—any  tender  steak  will  do;  when  done  take  up  and  put  in  the  onions,  sliced 
thin,  cover  and  cook  slowly,  stirring  occasionally.  Put  pork,  then  steak,  thea 
onions  upon  the  dish.  Make  a  gravy  by  adding  a  little  water,  flour,  butter  and 
salt,  if  needed,  and  jiour  over  the  whole. 

Beefsteak  Pried  in  Cracker  Crumbs.— A  writer  in  one  of  the 
papers  asks,  and  directs  as  follows:  Do  any  of  you  have  to  get  up  early  in  the 
morning,  and  get  breakfast  in  such  a  terrible  hurry  that  you  can't  wait  for  nice 
coals  to  broil  the  steak?  If  so,  just  have  a  Utile  very  hot  butter  in  the  pan, 
and  aftf>r  pounding  or  hacking  the  steak  lightly,  salt  and  pepper  it,  roll  in  finely 
crushud  cracker  crumbs,  and  -^wn  quickly  in  the  butter.  You  will  find  it  a 
decided  improvement  on  (he  substance  called  fried  steak,  and  a  very- 

palatable  substitute  for  broileu 

Remarks. — To  have  the  stea,k  cooked  in  this  way,  done,  without  burning 
the  cracker  crumbs,  it  would  seem  to  me  necessary  to  have  the  steak  cut  very 
thin,  say  split  ordinary  steak,  with  a  sharp  knife,  which  will  enable  it  to  cook 
throuifh  much  quicker  than  if  thick.  Steak,  as  well  as  pork,  is  improved  by 
tlie  dipping  into  cracker  crumbs,  or  batter,  and  frying  quickly,  when  to  b© 
fried  at  all.  I  like  even  broiled  pork  better  than  fried,  unless  the  fat,  or  butter 
is  very  hot — sozzling  (long  soaking)  any  meat  in  half  hot  fat,  spoils  it  for  diges- 
tion, whether  dipped  in  crumbs  or  not. 

Dried  Beef  With  Eggs.— Slice,  or  buy  it  of  the  grocer,  cut  into  thin 
chips,  dried  beef  J^  lb.  Put  into  a  frying  pan,  well  covered  with  hot  water, 
upon  the  stove;  and  when  it  comes  to  a  boil  pour  off  the  water,  which  freshens 


m 


484 


DR.  CUASE'S  UECJPES. 


Jij 

I!! 


m 


It,  now  put  in  butter,  a  good  table-spoonful  (lard  or  drippings  will  do),  add  a 
dash  or  two  of  pepper,  and  let  it  cook  a  few  minutes,  over  a  quick  fire;  then 
break  and  add  8  or  4  nice  eggs,  and  stir  until  the  eggs  are  done.  Serve  hot;  or, 
dredge  the  beef  with  flour  just  as  it  is  done  frying,  and  fry  the  eggs  by  them- 
selves, and  serve  as  with  ham. 

Remarks. — Another  lady  writer  uses  up  her  cold  meats  in  the  following 
■way: 

Nice  Meat  Balls. — Take  a  quantity  of  cold  meat  sufficient  for  a  meal, 
bone  and  chop  fine,  season  with  salt  and  pepper,  nutmeg  and  allspice;  soak 
about  one-third  as  much  of  white  bread  in  cold  milk,  press  out,  and  mix  with 
the  meat;  add  beaten  egg — one  egg  is  enough  for  three  persons — and  lump  of 
butter  the  size  of  a  walnut,  mix  thoroughly  and  roll  into  balls;  fry  in  hot  lard. 
Pile  in  a  pyramid  on  a  flat  dish  and  serve. 

A  Dish  of  Scraps. — Take  some  cold  potatoes,  a  few  pieces  of  dry  bread, 
some  scraps  of  cold  boiled  or  fried  meat;  chop  it  all  quite  fine  in  the  chopping- 
bowl;  season  with  salt,  pepper  and  sage;  put  in  apiece  of  butter  and  cook  it 
the  same  as  hash.  It  is  much  better  than  potatoes  alone  warmed  over. — Mrs. 
A.  M.  Fellows,  Prairieville,  Mich. 

Beef  or  Veal  Head  Cheese  from  Bony  Pieces,  or  With 
Chicken.  -Take  the  bony  or  cheap  pieces  of  beef  or  veal  and  boil  them  until 
perfecUy  tender;  remove  the  bones  and  chop  it  fine,  as  for  hash;  season  with 
butter,  pepper  and  salt,  a  few  crackers  rolled  fine,  a  little  sage  or  sweet  herbs  of 
any  kind  to  suit  the  taste,  add  a  little  of  the  broth  in  which  it  is  cooked,  stir  it 
well  together  and  press  it  into  a  tin  basin  or  deep  dish,  cover  with  a  plate  (with 
weights  upon  it),  let  it  stand  until  cold,  then  slice  it  as  you  would  headcheese. 
It  is  very  nice  for  supper  and  lunch,  or  for  your  hungry  boys  and  girls  who 
carry  their  dinners  to  school.  Chicken  or  turkey  prepared  in  the  same  way, 
omitting  the  herbs,  is  very  nice. — Melissa  W. 

Remarks. —This  wiU  he  just  as  good  a  dish  as  though  "  Melissa  "W."  had 
given  her  full  name.  Still  the  author  would  prefer  to  give  full  credit,  but  it  is 
Impossible  in  all  cases.  I  know  it  will  make  a  nice  dish  prepared  from  any  of 
the  articles  named. 

Venison  Steaks,  Broiled.— Cut  them  thin  and  broil  nicely  by  turning 
frequently,  having  seasoned  to  suit  the  taste;  put  into  a  hot  dish  or  plate,-  with 
a  bit  of  nice  butter  upon  each  steak;  keep  hot.  'Tis  customary  to  serve  venison 
with  cranberry  sauce  or  jelly.  No  meat  equal.<i  venison  for  the  author's  tiiste. 
But  rabbits  treated  as  next  given  are  also  very  nice: 

Rabbit  Cutlets. — Cut  the  different  limbs  into  the  size  of  cutlets;  such  as 
the  shoulders  cut  in  half;  also  the  legs,  with  the  ends  of  the  bones  chopped  off, 
and  pieces  of  the  back,  even  to  the  half  of  the  head.  Have  ready  some  bread- 
crumbs and  the  yolk  of  an  egg  beat  up.  Drop  ejich  cutlet  into  the  egg,  and 
then  into  the  bread-crumbs,  as  for  veal  cutlets.  Fry  them  a  nice  brown,  and 
when  you  dish  them  pour  round  them  some  rich  brown  gravj',  which  may  bo 
flavored  with  tomato  sauce,  if  approved,  and  put  round  them  pieces  of  fried 
bacon,  if  liked.  c  " 


4.B._j;,iij,„,ia»r^ia|g| 


VARIOUS  DlSUEa. 


485 


Liver  Hash. — "Hash  "made  of  beef  is  such  a  common  dish  we  have 
thought  to  get  up  something  new,  and  very  nice  for  those  wlio  are  fond  of  liver. 
Boil  the  liver  until  thoroughly  tender — there  must  not  be  even  a  suspicion  of 
hardnass  about  it.  Then  mince  it  finely  with  a  chopping-knife.  Heat  the  mince 
very  hot  in  a  sauce  of  butter  and  browned  flour.  The  seasoning  is  pepper,  salt, 
a  da-xh  of  lemon,  or  a  little  piquant  sauce,  such  as  mushroom  or  other  catsup. 

Chicken  Hash.— This  is  the  proper  way  to  serve  for  breakfast  whatever 
roast  or  boiled  chicken  may  be  left  over  from  dinner.  Mince  the  cold  chicken, 
but  not  very  fine,  and  to  a  cup  of  meat  add  two  table-spoonfuls  of  good  butter, 
a  half  cup  of  milk,  enough  minced  onion  to  give  a  slight  flavor,  and  salt,  mace 
and  pepper  to  taste.  Stew  it,  taking  care  to  stir  it,  and  serve  with  a  garnish  of 
parsley,  it  you  like  it.    Every  particle  of  bone  must  be  extracted. 

liemarka. — If  prepared  cold,  press  it  instead  of  stewing  and  serving  hot. 

Beef  Liver,  to  Pry  .—Cut  the  liver  in  thin  slices,  dip  each  slice  in  wheat 
flour  or  rolled  crackers,  and  fry  in  hot  lard,  beef  dripping  or  butter;  season 
Tvith  pepper  and  salt.  It  must  be  thoroughly  cooked  and  a  flue  brown; 
served  hot.  .  .  ^ 

Calf's  Ijiver  Head-Cheese,  or  for  Eating  Cold.— Take  a  calf's 
liver  and  put  into  a  saucepan  with  just  w|iter  enough  to  cover  it  and  cook  till 
tender;  then  bruise  it  with  a  spoon,  or  mash  it  with  a  potato  masher;  add  a  cup 
of  cream  and  season  with  salt,  pepper,  a  little  cloves  and  sweet  majoram,  if  you 
have  it;  if  not,  a  Httle  sage,  if  you  like  it.  Mix  nicely  and  put  in  a  wet  dish, 
or  mold,  and  weight  it  tightly  till  cold,  when  it  is  ready  for  tea  or  lunch  at  any 
time,  and  a  very  nice  dish  it  makes. 

liemarks. — It  is  more  delicate  and  palatable  than  beef's  liver  fried  in  butter 
as  steak,  i.  e.,  without  the  trouble  of  making  into  head-cheese;  but  the  head- 
cheese, too,  is  nice  fried. 

Beef  to  Koastor  Bake. — A  "  Farmer's  Wife  "  informs  us— and  they 
know  how  to  do  it — "to  lay  the  meat  on  some  sticks  in  a  dripping-pan,  the 
sticks  to  be  thick  enough  to  allow  ^  an  inch  of  water  in  the  pan  without  touch- 
ing the  meat.  Season  with  salt  and  pepper,  and  put  in  the  oven  3  or  4  hours 
before  it  is  wanted  for  the  table.  Baste  it  often  with  the  water  in  the  bottom  of 
the  pan,  renewing  it  as  often  as  it  gets  low.  This  makes  sweet,  juicy  baked 
beef.  The  great  secret  of  it  is,  not  to  have  the  meat  touch  the  water  in  the  bot- 
tom of  the  pan,  and  to  baste  it  often.  Tough,  unpromising  pieces  of  beef  are 
best  cooked  by  steaming  them  an  hour  and  a  half,  or  so,  and  then  putting  them 
in  tlie  oven  and  baking  as  much  longer." 

Remarks. — If  the  sticks  nor  the  water  are  used,  to  prevent  burning  beef 
place  a  dish  of  water  in  the  oven,  the  steam  from  which  removes  the  danger  of 
burning  the  meat.  But  the  basting  with  the  water  and  juices  as  they  drip  from 
the  meats  is  a  very  nice  way  indeed.  The  following  will  also  be  found  a  very 
nice  way  of  roasting  a  kind  of  half  roast  and  half  stew: 

Beef,  a  Pot  Boast  or  Stew. — Slice  thin  salt  pork,  J^  lb.,  and  lay  it  on 
the  bottom  of  a  dinner-pot;  peel  and  slice  a  medium-sized  onion  and  lay  it  over 
the  pork;  then  put  into  the  pot  a  rather  square,  solid  piece  of  the  round  of  beef. 


430 


DR.  CHASE' 8  RECIPES. 


weighing  about  6  lbs. ;  season  It  with  a  table-spoonful  of  salt  and  a  table-spoon- 
ful of  pepper;  add  sufficient  hot  water  to  reach  one-fourth  up  the  side  of  the 
meat;  cover  the  pot  and  set  it  where  the  r^'  it  will  cook  slowly;  about  %  hour 
to  each  pound  of  meat  is  generally  the  lime  required  for  cooking.  Turn  the^ 
meat  occasionally  and  cook  it  very  slowly  until  it  is  brown  and  tender;  take 
care  to  keep  only  sufficient  water  in  the  pot  to  prevent  burning.  When  the 
meat  is  done  keep  it  hot  in  the  oven,  while  a  table-spoonful  of  flour  is  boiled  for 
two  minutes  in  the  gravy;  then  serve  the  gravy  and  pork  on  the  dish  with  tho 
pot  roast. 

Salad  Dressing  for  Any  Kind  of  Ueat,  Chicken,  etc.— A  scant 
pint  of  cold  boiled  or  r^ast  meat  cut  in  small  dice.  Veal,  lamb  or  chicken  can 
be  used,  or  even  two  kinds  of  meat  if  you  have  not  enough  of  one.  Twice  as 
much  cabbage  as  meat.  Only  that  part  of  the  cabbage  which  is  white  and  brit- 
tle should  be  used,  and  it  should  be  chopped  fine. 

Tlie  Dressing,  or  Salad.— laka  good  vinegar,  J^  pt. ;  1  heaping  table-spoon- 
ful of  sugar;  1  tea-spoonful  of  dry  mustard;  2  eggs,  a  little  salt  and  pepper  and 
butter  the  size  of  an  egg.  Directions — Heat  the  ingredients,  the  butter 
excepted,  over  boiling  water,  or  by  setting  the  basin  into  a  pan  of  boiling  water; 
stirring  all  the  time  to  prevent  curdling  the  eggs;  as  soon  as  it  thickens  remove- 
from  the  hot  water,  then  add  the  butter,  stir  it  in,  and  pour,  while  hot,  over  the- 
meat,  stir  and  let  stand  till  cold;  then  stir  in  the  chopped  cabbage. 

Remarks. — This  makes  a  dish  for  tea  rarely  excelled. 

Corned  Beef,  To  Boil  with  Cabbage.— A  6  to  8  lb.  piece  will 
require  3  to  4  hours  slow  boiling.  Put  it  into  cold"  water,  and  remove  all  scum 
that  rises.  If  allowed  to  boil  quick,  at  first  especially,  it  will  never  become  as 
tender  as  to  cook  slowly.  The  slower  it  boils,  the  better  or  more  tender  it  will 
be,  and  the  better,  also,  the  flavor.  If  cabbage  is  to  be  cooked  with  it,  split  a 
young  head  into  halves  and  pour  boiling  water  upon  it;  then,  after  a  few  min- 
utes, pour  off  the  water,  which  carries  with  it  much  of  its  rank  odor  and  taste. 
An  hour  will  cook  the  cabbage  nicely.  It  is  said  that  a  bit  of  red  pepper,  the 
size  of  your  finger  ends,  dropped  into  boiling  meat  or  vegetables,  will  kill  all 
unpleasant  odors.  It  is  worth  a  trial,  and  for  me,  I  like  the  red  pepper  flavor, 
if  a  small-sized  one  is  put  in,  whether  it  carries  off  the  odor,  or  not. 

If  is  to  be  used  cold,  let  it  stand  in  the  water  in  which  it  is  boiled  over 
night,  or  until  cold,  which  makes  it  more  juicy  and  sweeter  to  the  taste. 

Mock  Beef  Tongue,  or  Savory  Beef,  Baked.—  Lean,  raw  beef, 
SJ^lbs.;  square  soda  crackers,  or  their  equivalent,  6;  butter,  size  of  an  egg; 
sweet  cream,  J^  cup;  eggs,  3;  salt,  4  tea-spoonfuls;  pepper,  '^'J  tea-spoonfuls; 
powdered  sweet  marjoram  (if  you  have  it  and  like  it,  if  not,  summer  savory  will 
fill  its  place,  wherever  this  is  called  for,  or  sage,  if  liked),  1  table-spoonful. 
DiKECTiONS— Chop  the  beef  fine  and  also  poimd  it,  removing  strings  or  gristle; 
roll  the  crackers  fine,  warm  the  butter  a  little  so  it  will  mix  nicely,  break  the 
eggs  over  the  pounded  meat  and  mix  all  together  with  the  hands;  now  make 
into  2  loaves  or  rolls  like  beef  tongues,  press  closely  together,  put  into  a  pan, 
and  bake  IJ^  hours,  basting  with  water  and  butter,  nicely  browning  both  sides. 
"What  is  left,  sliced  thin  for  tea,  gives  a  delicious  relish. 


VARIOUS  DISHES. 


437 


Cold  Boast  Beef  Broiled.— Cut  thin  slices  from  the  under-done  parts 
of  the  roast,  season  with  salt  and  pepper,  place  upon  the  gridiron  over  nice  coals, 
turn  them  2  or  8  times  quickly,  as  it  broils  quicker  tliun  if  entirely  raw,  and 
serve  us  soon  as  done,  while  very  hot,  with  a  bit  of  butter  on  each  slice. 

Semarks. — Our  wire  beef-steak  broiler,  which  see,  will  be  vory  nice  for  this, 
as  you  can  drop  it  into  the  stove  hole,  close  down  to  the  coals,  as  it  requires 
quick  heat. 

Flank  of  Beef  HoUod  and  Corned  for  Eating  Cold.— A  lady 
writing  in  the  Blade  to  a  Dr.  Utter,  who  had  given  a  plan  of  how  tlic  Cincinnati 
butchers  prepared  their  beef  for  corning,  gives  what  she  calls  "a  better  way," 
as  follows: 

"  For  rolled  corned  beef  we  take  the  flank,  bone  it,  sprinkle  salt,  pepper, 
and  a  little  saltpeter  on  one  side;  salt  it,  beginning  with  tlie  thickest  end;  when 
rolled,  tie  firmly  and  securely  with  a  strong  cord  around  and  lengthwise;  lay  in 
strong  brine  10  to  14  days,  remove  and  boii  in  fresh  water  several  hours,  or  till 
done.  On  taking  from  the  tire  it  must  be  pressed  immediately,  by  laying  a 
board  on  top,  put  a  heavy  stone  on  the  board  for  a  weight,  keep  the  weight  on 
till  the  next  daj^;  when  pressed  well  it  cuts  up  in  slices  like  ham.  Hope  the 
doctor  will  try  it  and  tell  me  how  he  likes  it." 

Bemarka. — I  did  not  see  the  "  Utter "  Doctor's  report  of  how  he  liked  it; 
but,  as  the  author  likes  it,  and  knows  that  others  will,  who  like  a  nice  s^'ce  of 
cold  boiled  beef  for  supper  or  a  lunch,  that  is  enough.  It  will  be  found  very 
nice.  Summer  savory,  marjoram,  etc.,  can  be  added  in  the  seasoning,  which 
will  improve  its  flavor  to  those  who  like  them,  or  sage. 

Fresh  Beef,  To  Cook  for  Use  When  Cold.— Take  flank,  or  parts 
where  there  is  no  bone,  but  streaks  of  lean  and  fat;  salt  and  pepper  to  taste,  and 
roll  like  jelly  cake;  then  wrap  twine  around  it,  tie  tightly,  and  boil  till  done; 
when  cold,  slice  as  you  would  cake. — Mrs.  Emma  Weatlierwax,  Cedar  Rapids, 
Iowa. 

Remarks. — It  will  be  seen  by  this  that  it  is  not  necessary  to  wait  to  corn  it, 
but  that  fresh  does  equally  well,  only  for  those  who  prefer  the  corned.  Each 
can  suit  himself. 

Beei's  Heart,  to  Bake  With  Dressing.— Remove  the  "deaf  ears," 
and  all  the  superfluous  strings,  fat,  etc.,  washing  inside  and  out,  to  remove  all 
blood  in  the  heart.  Put  into  the  pot  and  cover  with  boiling  water— boiling  until 
tender.  Take  up  and  cut  out  the  inside  partitions,  to  make  room  for  the  dress- 
ing, or  stuffing,  made  the  same  as  for  chicken  or  turkey,  adding  a  little  extra 
butter,  to  make  up  for  the  leannesc  of  the  heart.  Bake  about  1%  hours. — Mrs. 
A.  W.  Smith,  Sheridan,  Montana,  ?'"  Blade. 

Remarks. — If  this  is  nicely  done  a  baked  heart  makes  a  dish  of  which  the 
author  is  very  fond.  Would  be  glad  to  help  eat  one  once  each  week.  If  any 
is  left,  slice  it,  and  warm  up,  next  morning,  in  the  gravy  with  what  stuffing 
there  may  be  left ;  if  none,  some  bits  of  bread  do  nicely,  warmed  in  the  gravy. 

Beef's  Tongue,  Potted. — Boil  a  tongue  which  has  been  salted,  but  not 
amokcd,  with  nice  veal,  1  lb.  Remove  the  skin  from  the  tongue  and  chop  it 
finely  with  the  veal;  then  pound  it  nicely  with  the  steak  pounder,  adding  8  or  4 
table-spoonfuls  of  nice  butter,  a  little  cayenne,  mace,  nutmeg  and  cloves  finely 


[.!  :. 


488 


DR.  CHASE'S  RECIPES. 


ground.  Mix  all  thoroughly,  and  press  into  small  Jars,  or  bowls,  and  pour  & 
Httle  melted  butter  over  the  top,  which  helps  its  keeping.  It  does  nicely  with- 
out the  veal,  but  ia  preferable  with.  May  be  eaten  cold,  or  fried  brown,  in  hot 
butter. — Our  Firemlfi  Friend. 

Sootoh  Potted  Meat.— Boil  an  ox  cheek  and  3  calves-feet,  slowly,  till 
the  meat  comes  off  the  bones  freely;  chop  fine,  season  with  pepper  and  salt; 
mix  moist  with  some  of  the  gravy,  or  brotli,  in  wliich  it  was  cooked ;  put  into 
molds.  If  well  cooked  and  carefully  seasoned  it  will  keep  a  week.  Or  if  cov- 
ered as  the  tongue,  above,  with  butter,  much  longer.  The  Scotch  eat  this  w  nh 
a  fresh  lemon  and  mustard.  If  the  family  is  large,  both  cheeks  and  4  fret  may 
be  used.  The  cheek  is  tender;  meat  from  other  parts  may  be  used,  by  longer 
boiUng  to  make  equally  tender.       '. 

Scotch  CoUops,  With  Veal. — Cut  the  remains  of  some  cold  roast  veal 
Into  about  the  thickness  of  cutlets,  rather  larger  than  a  silver  dollar,  flour  the 
meat  well,  and  fry  a  light  brown  color  in  butter;  dredge  again  with  flour,  and 
add  J^  pt.  of  water,  pouring  it  in  by  degrees;  set  it  on  the  fire,  and,  when  it 
boils,  add  an  onion  and  a  blade  of  powdered  mace,  and  let  it  simmer  very  gently 
for  %  of  an  hour;  flavor  the  gravy  with  a  table-spoonful  of  mushroom,  or 
other  catsup  or  Worcestersliire  sauce.     Give  one  boil  and  serve  hot.     • 

Shoulder  of  Veal  or  Lamb,  Stuffed— "Dutch  Turkey."— Take 
a  shoulder  of  nice  veal  (and  it  you  are  buying  it  of  the  butcher  have  him)  care- 
fully remove  the  bones,  cutting  only  at  the  ends,  to  leave  the  opening  for 
the  stuffing  to  be  introduced,  wash  and  wipe  dry  with  a  cloth  by  pressing  it 
upon  the  meat.  Grate  1  to  \)4  pts-  of  bread  crumbs,  season  with  salt  and 
pepper,  a  tea-spoonful  of  sweet  marjoram,  sage,  sweet  basil,  or  parsley,  as  you 
have  or  prefer,  made  fine;  after  having  been  dried;  and  if  onion  is  liked  chop  a 
medium  sized  one,  and  put  it  in  a  saucepan  with  as  much  butter,  and  stew  5  to 
8  minutes,  then  pour  over  the  crumbs,  and  mix  thoroughly.  Press  this  stuffing 
all  through  the  length  of  the  leg,  from  which  the  bone  was  removed,  and  secure 
the  ends  with  skewers,  or  by  sewing  with  stout,  uncolored,  linen  thread.  Sea- 
son the  outside  with  salt  and  pepper,  dust  with  flour  and  bake  about  2  hours, 
or  till  done,  in  a  rather  hot  oven,  basting  from  time  to  time  with  the  water,  and 
a  little  butter,  put  in  tlie  pan  for  the  purpose;  and  if  3  or  3  sticks  are  put  in  the 
pan  to  keep  the  meat  out  of  the  water,  so  much  the  better.  If  likely  to  brown 
too  much,  put  a  piece  of  paper,  or  a  flat  pan  over  it.  Keep  up  the  supply  of 
water— about  %  Pt- — in  the  pan,  to  make  a  gravy  with  by  thickening  with 
browned  or  unbrowned  flour,  as  you  prefer.  A  leg  of  young  mutton,  or  even 
the  hind  leg,  may  be  done  in  the  same  way;  or  they  may  be  thus  roasted,  with- 
out the  boneing  and  stuflJng,  when  you  have  not  time  for  that.  Cranberry 
sauce,  or  any  tart  jelly,  may  be  .served  with  either  of  these;  but  for  lamb  th& 
following  sauce  is  generally  served. 

Hint  Sauce  for  Boast  Lamb.— Finely  chopped  green  mint,  8  table- 
spoonfuls;  the  same  amount  of  granulated  sugar,  and  good  vinegar,  6  table- 
spoonfuls  ;  make  and  serve  hot. 

Bnrwrks. — I  used  to  have  a  German  butcher  prepare  the  veal  shoulder  ton 


VARIOUS  DISHES. 


489 


me  In  this  way  In  Ann  Arbor,  Mich.,  and  he  always  called  It  "  Dutch  Turkey," 
80  I  am  not  to  be  charged  with  a  slight  or  any  disrespect  to  the  Germans  as  a 
class,  as  it  originated  with  one  of  their  own  people. 

Meat  Loaf,  firom  Beef,  Veal,  Mutton,  or  Ham,  Left  Over.— 

Chop  fine  all  such  meats  as  you  have  left  over  from  previous  meals,  fat  and 
lean  together,  with  a  chopped  onion,  if  allowable ;  a  few  slices  of  dry  bread 
which  have  been  soaked  in  milk,  pressing  out  the  superfluous  milk;  an  egg  for 
each  person,  and  mix  all  together  with  pepper  and  salt  as  needed.  Make  into  a 
loaf  and  bake  nicely  for  breakfast  or  tea.  Mashed  potatoes,  or  fried,  sliced 
from  raw  ones,  are  very  nice  with  this  relish. 

Minced  Meat  Fritters.— Regular  minced  meat,  2  cups  (or  you  may 
mince  cold  beef  and  veal,  and  if  a  little  cold  ham  in  it,  so  much  the  better, 
chopping  in  a  good-sized  tart  apple  with  these  meats,  to  imitate  "  minced,"  and 
and  fine  bread  crumbs,  1  cup;  2  eggs,  well  beaten,  and  the  juice  of  half  a  lemon. 
Mix  ifcU,  using  a  little  spice  if  you  get  U,  up  from  left-over  meats.  Fry  in  hot 
lard ;  drain,  if  need  be,  in  a  colander,  and  serve  hot.  If  made  thin  they  cook 
quicker. 

FOBK. — We  now  come  to  Mie  question  of  pork;  and  I  will  say  that, 
although  many,  perhaps  most,  physicians  object  to  the  use  of  this  article  of  diet, 
yet  the  author  has  always  eaten  more  or  less  of  it.  People  must  judge  largely 
for  themselves,  and  from  their  conditions  of  health — eat  no  food  that  rises  on 
the  stomach,  but  whatever  digests  well  will  give  strength.  Probably  the  largest 
amount  of  pork  is  cooked  by  frying.  I  will,  therefore,  first  direct  how  this 
should  be  done  to  be  the  most  palatable  as  well  as  the  most  digestible.  Of 
course,  these  remarks  refer  to  salt,  or  "pickled"  pork: 

Salt  Pork,  How  to  Fry.— A  lady  who  is  competent  to  instruct  in  the 
manner  of  cooking  this  article,  after  saying  that  "  None  of  my  family  like  salt 
pork,  they  say,  yet  we  manage  to  make  a  barrel  of  it  disappear  yearly.  Here 
is  one  of  my  ways  of  cooking  it  in  the  spring,  when  I  want  it  extrp  .uce.  I 
soak  it  for  a  few  hours  in  sweet  milk;  ordinarily  I  take  skim  milk  or  fresh 
buttermilk;  then  drain  it,  and  fry  brown." 

liemai'lM.— If  it  is  dipped  in  flour  first,  it  will  be  crispy  and  nice.  Rolled 
cracker  crumbs  make  it  nice,  too.  If  cut  into  dice  and  fried  with  eggs,  as  the 
Omelet  with  Ham,  below,  it  is  also  remarkably  nice. 

Ham,  to  Bake,  and  an  Omelet  From  the  **  Odds  and  Ends.'^ 

— Take  a  medium  sized  ham — 8  to  12  lbs. — and  soak  it  12  to  24  hours  in  cold 
water,  changing  once.  Then  put  it  Into  a  suitable  kettle  that  will  allow  ita 
being  covered  with  boiling  water,  adding  good  vinegar,  1  pt.,  with  a  little  sum- 
mer savory,  sage,  thyme,  or  parsley — parsley  seed  does  well — using  any  two  of 
these  if  you  have  them,  and  boil  slowly  for  2  or  3  hours,  until  very  tendjer. 
When  cool  enough  to  handle  remove  it  from  the  water,  take  off  the  rind  and 
all  fat  exceeding  }^  inch  in  thickness,  and  the  dark  outside  from  the  part  7iot 
covered  by  the  rind;  put  into  the  dripping  pan,  sprinkle  on  a  little  powdered 
sugar,  fT-ate  over  it  a  little  bread  crust,  and  place  in  a  rather  hot  oven,  about  \^ 
an  hour,  or  until  nicely  browned.    If  you  can  bring  it  out  just  at  dinner  time. 


.!,.»;■ 


440 


DB.  CHASE'S  RECIPES. 


It  is  splendid  hot;  and  it  is  also  "  just  splendid  "  cold.  The  sugar  improves  Its 
taste  and  preserves  and  increases  its  juices. 

For  the  omelet  take  the  "  odds  and  ends,"  chop  them  fine,  and  for  each 
pint  of  the  chopped  ham,  break  in  3  eggs  and  fry  a  nice  brown,  makes  a  deli- 
cious dish  for  breakfast. 

Eejnarks. — This  is  the  proper  plan  to  prepare  a  ham  to  chop  finely,  for 
sandwiches;  but  for  thiS  purpose  most,  or  all  of  the  fat  part  may  be  left  on, 
and  all  chopped  together,  putting  on,  or  mixing  in,  as  you  choose,  a  suitable 
amount  of  mustard,  and  sufficient  of  the  water  in  which  it  was  boiled,  to  make 
sufficient  moist  for  the  sandwich  mince.  I  prefer  it  to  those  made  with  beef  or 
veal.  If  these  dishes  are  nicely  made,  I  s'lould  like  to  see  i  le  doctor,  or  any 
other  perso-^  who  would  refuse  to  eat  of  them,  in  moderation,  although,  cf 
course,  they  are  "only  pork."  ^ 

Omelet  With  Ham,  Baw  or  Cooked.— Cut  raw  ham  into  s  mall  dice 
(chopped  coarsely).  Put  a  suitable  amount  of  nice  butter  into  a  frying  p^n,  on 
the  stove;  beat  the  eggs  (1  or  2  for  each  person  to  be  served,  as  you  wish),  put- 
ting in  a  little  salt.  Then  put  the  chopped  raw  ham  into  the  butter,  and  when 
nearly  fried  turn  the  beaten  eggs  over  tie  ham,  the  fire  being  brisk  will  soon 
cook  the  omelet.  Cut  into  suitable  pieces  to  take  up  and  serve.  To  make  the 
omelet  with  boiled  ham  put  the  beaten  eggs  upon  the  ham  as  soon  as  tlie  ham  is 
put  into  the  hot  butter,  as  the  ham  will  be  nicely  hot  as  soon  as  the  omelet  is 
looked,  by  dipping  some  of  the  hot  butter  upon  it,  until  done. 

Ham  Balls. — Chop  fine  cold  cooked  ham;  add  an  egg  for  each  person 
»nd  a  little  flour;  beat  together  and  make  into  balls;  fry  brown  in  hot  butter. 

Ham  and  Eggs,  Extra  Nice. — A  cook  sends  the  following  to  the 
Country  Gentleman:  Cut  the  ham  not  quite  "^  inch  thick,  boil  in  plenty  of 
■water  till  barely  cooked  through;  put  in  a  paii  and  brown  the  fat  part  slightly; 
Temove  f/om  the  fire,  take  out  the  meat  and  pour  off  the  fat  into  a  cup;  wipe 
the  pan  till  it  shines  like  a  mirror.  Then  put  in  a  spoonful  of  the  clear  part  of 
the  fat,  break  in  the  eggs,  and  set  the  pan  in  a  place  scarcely  hotter  than  boiling 
water,  cover  and  let  the  eggs  cook  slowly,  for  four  or  five  minutes,  taking  them 
out  as  soon  as  they  can  be  lifted.  Place  them  around  the  dish  of  ham,  but  do 
not  put  the  f.-it  on  the  dish.     Eat  with  mjished  potatoes. ' 

Fried  Ham  With  Poached  Eggs.— Fry  the  liam  as  usual.  Poach 
the  eggs  by  j)ulting  into  a  frying  pan  with  boiling  water,  over  a  gentle  fire;  put 
in  the  ei^gs,  which  should  be  broken  into  a  dish  separately  to  avoid  bad  ones, 
cover  the  pan  4  to  5  minutes.  Take  up  with  a  skimmer,  on  to  tlie  ham,  or  a 
s-'paratc  plafc,  as  you  choose,  sprinkling  over  a  little  pepper  and  salt,  and  a  bit 
of  butter.     Serve  hot. 

Broiled  Ham. — If  the  ham  is  very  salty  frcKhen  it  a  little  in  hot  water, 
as  snlt  pork  is  freshened,  except  to  remove  from  th'!  stove  as  soon  as  it  boils, 
and  let  it  soal.;  about  20  minutes.  Drain  nicely,  and  broil  as  beefsteak,  which 
see.  Turning  2  or  3  times;  season  with  pepper  and  a  little  butter  upon  it. 
To  be  served  at  once,  while  hot. 

Ham  and  Tongue  Toast.— Out  tie  slices  of  bread  rather  thick.  A 


VARIOUS  DISHES. 


441 


■carefully,  and  butter  well  on  both  side?.  Chop  the  ham  or  tongue  pretty  finely; 
put  into  a  pan  with  a  little  butter  and  pepper  (the  author  likes  a  sprinkle  or  two 
■of  cayenne  in  it),  and  a  beaten  egg  for  each  piece  of  bread;  and  as  soon  as  the 
«gg  is  done  spread  upon  the  toast  and  serve  at  once. 

Ham  Cakes,  Baked,  for  Breakfast  or  Tea.— Take  the  remnants  of 
a  boiled  ham,  fat  and  lean  together.  Chop  fine,  and  pound  with  a  steak- 
pounder,  or,  if  you  have  one,  run  it  through  a  sausage  macliine.  Soak  a  large 
piece  of  bread  for  each  person  to  be  served  in  milk;  a  beaten  egg,  also,  for  each 
person,  a  little  pepper,  and  all  mixed  together,  put  into  a  suitable  pudding-dish 
and  bake  a  nice  brown.  Call  this  ham  pudding  if  you  prefer.  It  will  puss  for 
either.     Some  may  prefer  the  next  one  with  its  mixture  of  veal. 

Ham  and  Veal  Odds  and  Ends  Economically  Used.— Take 

equal  quantities  of  cold  boiled  ham  and  vea!;  chop  fine,  separately;  have  some 
hard-boiled  eggs,  3^  dozen,  or  more,  according  to  the  amount  of  meats,  also 
chopped  fine;  then,  in  a  buttered  pudding-diT'  ,  put  a  layer  of  veal,  with  pepper 
and  salt  to  suit,  and  moistened  with  a  little  water  and  a  few  splashes  of  Worces- 
tershire sauce,  or  any  of  the  catsups ;  then  treat  a  layer  of  ham  in  the  same 
■way;  and  then  of  the  eggs,  with  pepper  and  salt;  and  so  keep  on  Until  all  is  in; 
when,  if  the  ham  had  fat  upon  it,  no  butter  will  be  needed,  otherwise,  lay  a  few 
bits  of  nice  butter  on  the  top,  and  bake  slowly  about  2  hours;  then  it  may  be 
served  hot  for  any  meal,  or  put  away  till  cold,  with  a  plate  and  weights  upon  it, 
^0  it  will  slice  nicely. 

"Scrapple"  in  Place  of  Head-Cheese.— "Lorinda,"  of  Anoka, 
Minn.,  gives  the  Blade  the  plan  of  using  up  hogs'  heads  with  some  cornmeal, 
which  she  learned  of  a  Dutch  woman  in  Illinois,  which  she  testifies  to  the  value 
of  from  25  years'  experience.  It  needs  only  a  trial  to  satisfy  any  one  of  its 
palatableness  and  economy  in  using  up  hogs'  heads.     She  says: 

"Soak  the  head,  or  heads,  in  water  over  night.  In  the  morning  clean 
thoroughly,  cutting  out  the  eyes  and  ears  deeply;  then  boil  until  tender;  take 
out  and  let  stand  till  cold;  remove  all  the  bone  and  chop  fine.  Drain  off  all  the 
water  it  wos  boiled  in,  to  get  out  all  the  bits  of  bone;  rinse  out  the  kettle,  and 
put  back  the  water  drained  off,  and  put  on  the  fire  to  get  hot;  in  the  meantime, 
season  the  chopped  meat  and  put  in  with  additional  water,  to  about  half  fill  the 
kettle,  or  to  be  quite  thin,  and  when  it  begins  to  boil  thicken  with  cornmeal  to 
the  consistence  of  mush;  t' '  out  into  pans  while  liot,  make  it  level  on  the  top, 
and  when  cold,  pour  .aelteu  lard  over  it  to  prever  '  -  ♦op  getting  dry  and  hard; 
it  will  also  help  it  to  keep  longer.  Wiien  wan  or  use,  cut  out  in  slices 
about  half  an  inch  thick  and  fry  in  a  little  hot  lard  ij.  butter  until  a  nice  brown; 
then  turn,  brown  again,  rat  hot.  If  any  one  thinks  tliis  is  too  fat,  or  greasy, 
they  can  put  in  the  heart  and  tongue." 

Pork  Chope  Pried  witb  Apples,  Very  Pine.— Put  the  fresh  chops 
in  the  frying-pan,  salt,  pepper,  and  sags,  if  y^-u  like  it,  or  any  other  sweet  herb, 
to  be  scattered  over,  and  fried;  if  not  fat  e  lough  to  m.-jke  plenty  of  gravy,  add 
butter  or  drippings.  When  the  chops  are  nicely  done,  having  sliced  the  apples, 
ixy  in  the  same  dish,  and  when  nicely  broWii''d  put  them  over  the  chop'-  or  in  & 


443 


DR.  CHASE'S  RECIPES. 


dish  by  themselves,  as  some  may  not  like  them,  although  the  author,  and  prob- 
ably most  others,  ■will  be  very  fond  of  them.  Use  nice  tart  apples  only.  Chops. 
of  fresh  pork,  fried  and  seasoned  the' same  way,  are  splendid,  if  nicely  browned, 
even  without  the  apples. 

Remarks. — We  will  close  the  pork  question  with  directions  for  properly 
cooking  and  .serving  pigs' feet,  ears,  etc.,  as  suggested  by  the  great  showman, 
P.  T.  Barnum.  He  is  admitted  to  be  "tlie  greatest  showman  on  earth,"  and 
"Why  should  he  not  have  learned  something  about  good  victuals?  I  should 
think  he  had,  judging  from  his  size  and  well  rounded  face.  Being  taken  from 
the  Bridgeport  Standard  (Barnum's  home)  it  is  no  doubt  reliable.  I  know 
"  from  the  nature  of  things  "  he  is  correct. 

*'  Broiled  Pigs'  Pest,  a  la  Barnum,"  is  one  of  the  dishes  printed  ou 
the  Sturtevant  House  bill  of  fare  in  New  York.  Barnum  sayg:  "  Pigs'  feet, 
properly  cooked,  were  given  to  me  to  eat  long  before  I  was  permitted  to  par- 
take of  any  other  animal  food.  When  old  and  young  feet  are  boiled  together 
for  2%  hours,  as  usual,  the  old  ones  are  tough  and  worthless.  If  they  were 
boiled  Z%  hours,  the  young  feet  would  burst  and  the  gelatine  swim  away. 
Now,  the  secret  is  to  wrap  each  foot  in  a  cotton  bandage  wound  2  or  3  times 
around  it  and  w^ll  corded  with  twine.  Then  boil  them  4  hours.  Let  them 
remain  in  the  bandage  until  needed  to  broil,  fry  or  pickle.  The  skin  will  hold 
them  together  while  being  cooked;  and  when  you  eat  them  you  will  find  them 
all  tender  and  delicate  as  possible. " 

Remarks. — The  Standard  said  there  was  a  hotel  in  their  State  (Connecticut) 
where  pigs'  feet  were  a  special  feature  of  the  bill  of  fare;  cooked  as  described 
above  by  Mr.  Barnum.  I  know  very  well  that  pigs'  feet  as  generally  cooked, 
are  a  nuisance,  so  far  as  tenderness  and  ability  to  eat  them  are  concerned.  This 
wrapping  and  long  cooking  will  make  a  new  feature  in  serving  them.  I  say, 
"Hurrah  for  Barnum!"  as  he  has  now  done  the  public  some  real  good,  that 
will  last,  too,  as  long  as  pigs'  feet  grow.  The  23^  hours  are  long  enoug..  to 
cook  the  ears,  which  the  author  has  nlways  preferred  to  the  feet,  because  they 
were  more  tender  and  delicate,  from  the  fact  that  they  did  not  require  so  long 
boiling  as  the  feet,  and  hence  would  be  tender  while  the  feet  remained  tough 
and  gristly,  for  the  want  of  the  very  knowledge  how  to  cook  them. 

Stews  of  Mutton,  Chicken,  etc.— Take  *he  neck,  or  any  part  of  the 
forequarter  of  mutton,  not  so  old  as  to  be  strong,  cut  into  rather  small  pieces, 
and  place  in  a  pot  having  a  well  fitting  lid,  and  cover  the  meat  with  cold  water. 
boil  slowly,  removing  scum  as  it  rises,  till  perfectly  tender;  then  set  away,  keep- 
ing covered.  Next  morning  remove  the  fat,  or  tallow,  from  the  top;  then,  at 
the  proper  time  to  get  it  ready  for  dinner,  place  again  on  the  fire,  adding  salt 
and  pepper  to  taste,  and  any  herbs,  if  desired,  and  pour  in  hot  water  to  well 
cover  the  mutton;  and  when  boiling  nicely  put  in  dumplings  made  of  light 
bread  dough  or  biscuit  dough,  and  fail  not  to  keep  up  the  boiling  until  the 
dumplings  are  done.  Serve  in  a  covered  tureen  that  will  hold  the  gravy,  or 
juices,  as  well  a.s  the  meat,  dumplings,  etc.  If  properly  managed,  when  the 
meat  and  dumplings  are  taken  up,  tiieiu  will  be  ouly  juices  enough  left  to 


VARIOUS  DI8HE3. 


448- 


thicken  with  a  trifle  of  flour,  rubbed  smooth  in  a  little  cold  water,  or  milk  for 
the  gravy. 

Very  Tough  Mutton,  and  Chickens  which  have  worn  themselves  out  by  lay* 
ing  eggs  and  raising  many  broods,  by  longer  stewing  the  first  day  can  be  made 
very  tender  and  palatable  in  the  same  manner. 

Mutton  and.  Pork  Stew.— Neck,  or  other  cheap  parts  of  mutton,  3  ■ 
lbs.;  salt  pork,  %  lb.;  1  onion;  salt  and  pepper;  and  parsley,  thyme  or  sum- 
mer savory,  if  on  hand  and  liked.     Directions — Cut  the  mutton  into  small 
pieces,  ^  or  1  inch  square;  the  pork  into  small  thin  slices;  break  or  slice  the 
onion,  dividing  the  rings  if  sliced.     Put  the  mutton  into  a  covered  stew  pan 
with  cold  water  to  cover  it.    Heat  it  gradually  and  stew  1  hour;  then  add  the- 
slices  of  pork,  and  bits  of  onion,  the  salt  and  pepper  to  taste,  and  continue  the 
stewing  until  the  meats  are  perfectly  done,  at  which  time,  if  desired,  have 
ready  some  pastry,  as  for  meat  pie  crust;  (fori  qt.  of  flour  3  table-spoonfuls  of 
lard;  2%  cups  of  milk;  salt  and  soda,  1  tea-spoonful  each;  cream  of  tartar,  3  tea- 
spoonfuls,  work  quickly  and  don't  get  too  stiff,  or  in  these  proportions;)  roll  out . 
1^  an  inch  thick,  and  cut  into  squares,  or  diamonds,  and  put  in  just  long 
enough  before  taking  up  to  cook  the  pastry,  10  to  15  minutes  will  be  enough; 
and  just  before  taking  up  add  the  sweet  herbs,  if  they  are  to  be  used — if  put 
in  at  first  their  flavor  will  be  too  much  evaporated.     When  done  thicken  a  cup  • 
of  milk  with  a  table-spoonful  or  two  of  flour  and  stir  in  just  before  taking  ictO' 
the  tureen.     In  place  of  the  pastry,  or  dumplings,  J^  a  can  of  sweet  corn;  or, 
in  sweet  corn  time,  the  corn  cut  from  )/^  a  dozen  ears,  previously  cooked,  may 
be  stirred  in,  as  an  equivalent.     Either  plan  is  excellent. 

Remarks. — Lamb,  veal,  beef,  or  young  pork  ribs,  or  other  lean  parts,  make 
a  healthful,  cheap,  easily  digested,  and  a  very  satisfactory  dinner  at  any  season^ 
of  the  year. 

Value  of  Sweet  Herbs  for  Stews,  etc.— If  the  people  generally 
knew  how  much  nicer  stews  are  with  these  herbs,  parsley  and  thyme  especially, 
for  flavoring  soups  and  stews,  it  seems  to  the  author  they  would  raise  them  for 
this  purpose,  as  much  as  sage  and  summer  savory  are  for  sausages  and  roasts; 
and  as  pennyroyal  should  be,  as  an  herb  drink  to  promote  perspiration,  break 
up  colds,  etc.    (See  Seasoning  Food,  etc.,  after  dishes.) 

Irish  Stew. — Mutton  cutlets,  or  chops,  9  lbs.;  potatoes,  4  lbs.,  or  enough 
for  the  family;  1  onion;  pepper  and  salt.  Directions — Cut  the  chops  into 
small  pieces,  cracking  the  bones,  if  any;  peel  and  slice  the  potatoes;  shred,  or 
chop  ♦he  onion  finely;  butter  the  bottom  of  a  stew  pan,  and  place  a  layer  of  the 
sliced  potatoes  over  the  bottom,  with  a  proper  proportion  the  onion  upon 
them,  and  season  each  layer  with  salt,  and  a  very  little  peppe  then  a  layer  of 
the  chops,  etc.,  until  all  are  in;  then  put  on  1  pt.  of  cold  water,  cover  the  pan 
and  simmer  2  hours,  or  until  dons.  Serve  hot,  and  keep  liot  as  long  as  dinner 
lasts,  by  keeping  the  tureen  covered. 

Remarks. — Notwithstanding  this  is  called  an  Irish  stew,  if  it  is  r"  jne  nicely 
it  is  quite  good  enough  for  an  American.  It  is  a  very  popular  dish  at  hotels 
«nd  boarding  houses,  and  any  kind  of  cold  meats,  not  too  fat,  may  be  utilized- 


W    i 


444 


DR.  CEASE'S  RECIPES. 


i\   i    :.; 


"  in  this  way,  remembering  that  if  made  of  cooked  meats,  only  about  half  the 
time  will  be  required,  enough  only  to  cook  the  potatoes. 

Irish  Stew  from  Left-Over  Steak  and  Potatoes.— Cut  the  left- 
over 3teak  and  potatoes  into  squares  of  half  an  inch.  Stew  the  steak  in  a  cov- 
ered stew-pan  until  very  tender;  cut  an  onion,  and  add  the  potatoes  with  a  little 
-  of  the  left-over  gravy  from  the  steak;  season  with  pepper,  and  a  little  salt  if 
needed,  thyme  and  summer  savory. 

Renuirks. — Be  certain  to  have  just  enough  juices  of  the  stew  left,  as  a  gravy, 
».  e.,  do  not  cook  it  too  dry,  and  it  will  be  fit  for  a  king.  At  least,  the 
author  first  fotmd  a  dish  of  it  good  enough  for  him,  seasoned  as  above,  at 
Florence,  Kan.  Try  it  if  you  like  a  good  thipg,  and  can  get  the  thyme  and 
savory.  The  only  fault  I  ever  found,  or  heard  about  it,  was  "  I  ^^ant  a 
little  more  of  that  stew." 

Potato  Stew. — For  a  potato  stew,  lay  3  slices  of  salt  pork — fat  and 
lean — in  the  bottom  of  your  stew  kettle.  Let  it  fry.  If  there  is  too  much 
fat  pour  off  a  part.  Slice  an  onion  and  fry  with  the  pork.  When  it  browns 
put  in  the  potatoes  sliced,  not  too  thin,  and  hot  water,  not  quite  enough  to 
cover.  When  nearly  done,  set  on  top  of  the  stove  to  simmer.  Add  pepper, 
butter,  and  a  cupful  of  sweet  cream.  Milk  thickened  with  flour  can  be  used 
in  place  of  cream. 

Parsnip  Stew. — Salt  pork,  ^^  lb.,  cut  in  slices;  beef  or  veal,  1  lb.,  in 
small  pieces;  stew  in  a  saucepan  with  suitable  amount  of  water.  Scrape  the 
parsnips,  wash  and  cut  into  slices;  also  14  dozen  medium-sized  potatoes,  in 
halves.  Put  all  into  the  pan  or  pot  together,  cover  closely  for  half  an  hour, 
or  till  all  are  tender;  then  add  a  small  bit  of  butter,  and  pepper  pretty  freely, 
'  dredge  in  a  little  flour,  and  a  few  minutes  more  is  needed  to  cook  the  flour 
into  a  gravy,  and  serve  hot.  (See  also  Parsnips  Stewed  in  Milk,  long  the 
Vegetable  Dishes.) 

Escaloped.  Parsnips. — Mash  1  pt.  of  boiled  parsnips.  Add  2  table- 
spoonfuls  of  butter,  1  tea-spoonful  of  salt,  a  little  pepper,  2  table-spoonfuls  of 
cream  or  milk.  Mix  the  ingredients.  Stir  on  the  fire  until  tL^  mixture 
bubbles.  Turn  into  a  buttered  dish,  cover  with  crumbs,  dot  with  butter,  and 
brown  in  the  oven. 

Remarht. — This  gives  us  a  new  way  of  cooking  parsnips,  as  well  as  a 
very  nice  dish.  '  ' 

Venetian  Stew. — Take  1  table  spoonful  each  of  chopped  onion,  parsley, 
flour,  and  Parmesian  cheese  (cheese  made  in  Parma,  Italy,  but  the  author 
thinks  any  good  old  American  cheese  will  do  just  as  well,  at  least  good  enough 
for  Americans);  a  little  salt,  pepper,  and  ground  mace;  spread  between  some 
thin  slices  of  veal;  leave  for  some  hours;  tlien  stew  in  rich  broth  with  a  goodly 
amount  of  butter. 

Remarks. — If  the  veal  had  been  boiled  the  day  before  in  a  small  amount  of 

water,  it  will  be  nice  for  the  broth.     We  should  not  be  complete  in  the  line  of 

.fitews,  if  we  did  not  Introduce  an  oyster  stew,  and  as  we  have  Delmonico's,  to- 


VARIOUS  DISHES. 


445v 


gether  -with  Ws  manner  of  frying  and  baking,  we  will  put  them  all  in  this  cop- 
nection  as  follows: 

Oyster  Stew,  Fried  and  Escaloped,  According  to  Delmonioo.. 

^Oyaters  sufflcien);,  and  their  liquor;  rolled  crackers,  salt,  pepper,  cvd  ipilk. 
Directions — Put  the  liquor  in  a  stew-pan  (a  tea-cupful  for  3),  and  add  'lit  js 
much  water,  salt,  a  good  bit  of  pepper,  and  a  tea-spoonful  of  rolled  crac;  ■-".  o 
each  person.  Put  on  the  stove  and  bring  to  a  boil.  Have  your  oystera  i-  a 
bowl,  and  the  moment  the  liquor  boils  pour  in  all  your  oysters,  say  10  to  each  . 
person,  or  six  will  do.  Watch  carefully,  and  as  it  boils,  take  out  your  watch, 
or  count  30,  and  take  your  oysters  from  the  stove.  Have  a  big  dish  ready  with 
1^  table-spoonfuls  of  milk  for  each  person.  Pour  the  stew  upon  this  milk  and 
serve  immediately.     Never  boil  oysters  in  milk  if  you  wish  them  good. 

Oysters,  To  Pry. — Oysters  sufficient,  nice  light  crackers,  eggs,  salt, 
pepper,  and  cornmeal.  Directions — Roll  the  crackers,  and  mix  a  little  salt  - 
and  pepper  into  them;  beat  the  eggs;  then  first  dip  the  drained  oysters  into  the 
cracker  crumbs,  then  into  the  egg,  and  then  into  the  cornmeal,  having  sufficient 
butter  pretty  hot  in  a  frjing  pan,  put  them  in  as  quickly  as  you  can;  then,  as-  ■ 
soon  as  the  first  side  is  nicely  browned,  turn  them  carefully,  and  serve  hot.  If 
any  of  the  cracker  and  egg  is  left,  mix  them  together,  fry,  and  serve  with 
the  oysters.    Parsley  is  a  nice  relish  with  them. 

Oysters,  Escaloped.  —  Oysters,  nice  crackers,  salt  and  pepper  (and,  if 
you  desire,  a  little  pulverized  mace  and  cloves),  butter,  milk  with  the  cream 
stirred  in,  else  a  beaten  egg  or  two  may  supply  the  place  Oi  the  cream.  Direc- 
tions— Roll  or  pound  the  crackers  finely;  apply  butter  freely  to  the  bottom  of " 
the  pan  in  which  they  are  to  be  baked;  then  cover  it  well  with  oysters  and 
sprinkle  them  with  salt  and  whatever  seasoning  you  use;  then  a  good  layer  of 
crackers,  over  which  put  pretty  freely  small  pieces  of  butter,  and  wet  slightly 
with  the  juice  of  the  oysters,  which  has  been  mixed  with  the  milk  and  cream, 
or  egg.  So-fill  the  dish,  the  last  layer  being  cracker,  and  double  the  thickness 
of  the  others,  upon  which  put  more  butter  and  sufficient  of  the  wetting  mixture 
to  well  moisten.  If  the  dish  is  deep  it  will  require  about  40  minutes  to  bake 
Bufficiently ;  and  if  the  dish  is  covered  while  baking  remove  it  a  few  minutes 
before  done  to  allow  the  top  to  be  nicely  browned, — "  S.  E.  N."  in  Counti'y 
Qentleman. 

Bemarks. — To  good  judges,  it  is  not  necessary  to  say  that  this  will  be  very 
nice,  even  if  a  glass  uf  wine  is  not  added  to  the  wetting  mixture,  as  in  the  orig- 
inal. Some  prefer  it  with,  and  many,  I  think,  without;  each  can  suit  him 
selves.  It  is  well  known  that  Delmonico  led  the  "ton  "in  the  city  of  New 
York  for  a  great  many  years;  and  there  are  so  many  points— 20  different — in 
the  plans  of  cooking  these  dislies,  as  prepared  at  his  restaurant,  it  will  pny  for 
81!  who  like  nice  digest  to  heed  well  these  instructions,  as  I  have  not  a  doubt  of 
their  origination  with  him,  or,  rather,  his  French  cook.  To  follow  them  is  to 
ensure  success,  as  the  author  has  tested  the  stew  many  times,  and  the  others 
enough  to  know  their  superiority  over  the  old  way.  The  four  foHowing  recipes 
for  cooking  nysters,  and  the  corn  oysters,  are  from  the  Toledo  Post,  and  will  be 
found  very  nice. 


i!   '( 


.     i. 


446 


DR.  CEASE'S  RECIPES. 


Chicken  Oyster  Pie. — Cut  the  chicken  in  suitable  pieces  for  fricassee, 
and  prepare  it  as  for  that  dish.  Line  a  deep  pie  dish  with  a  rich  crust,  and  put 
in  a  layer  of  chicken  with  its  gravy,  and  a  layer  of  raw  oysters;  sprinkle  the 
latter  with  salt,  pepper  and  bits  of  butter.  Proceed  thus  till  the  dish  is  full, 
and  cover  with  a  crust  of  pastry.  Bake  from  J^  to  ^  of  an  hour.  Serve  with 
gravy,  made  with  equal  parts  of  chicken  gravy  and  the  oyster  juice,  thickened 
with  flour  and  seasoned  with  salt  and  pepper. 

Oyster  Flitters. — Drain  the  liquor  from  the  oysters,  and  to  1  tea-cupful 
add  the  same  quantity  of  milk,  3  eggs,  pinch  of  salt,  and  flour  enough  for  a 
thin  batter.  Chop  the  oysters  and  stir  them  in  the  butter,  and  fry  in  half  but- 
ter and  lard  rather  hot,  and  send  quickly  to  the  table. 

Oyster  Omelet.— Twelve  large  oysters,  6  eggs,  1  cup  of  milk,  1  tea- 
spoonful  of  butter,  salt  and  pepper,  and  parsley,  if  agreeable;  chop  the  oysters. 
Beat  the  whites  and  yolks  of  the  eggs  separately,  as  for  cake.  Heat  3  table- 
spoonfuls  of  butter,  pour  the  milk,  yolks  of  eggs,  oysters  and  seasoning  in  a 
dish  and  mix,  and  add  the  whites  of  eggs  and  1  spoonful  of  melted  butter,  with 
as  little  stirring  as  possible,  then  cook  to  an  appetizing  brown,  turning  the 
omelet  carefully. 

Broiled  Oysters.— Drain  and  wipe  the  oysters  and  dip  them  in  melted 
butter;  then  broil  them  on  an  oiled  griddle  over  a  moderate  fire.  Season  to 
taste. 

Corn  Oysters. — Take  young  sweet  corn;  cut  from  the  cobs  into  a  dish. 
To  1  pt.  of  corn  add  1  well-beaten  egg,  small  tea-cupful  of  flour,  ]4.  gill  sweet 
cream,  %  tea-spoonful  of  salt;  mix  it  well.  Fry  like  oysters  by  dropping  into 
hot  drippings  or  butter  by  spoonfuls  about  the  size  of  an  oyster. 

DUCKS— To  Bake  "Wild  or  Tame,  to  Avoid  their  Naturally 
Strong  Flavor. — Dikections — After  having  prepared  them  for  stuffing, 
first  parboil  them  for  1  hour,  having  an  onion  cut  into  2  or  3  pieces,  according 
to  its  size;  put  a  piece  inside  of  each  duck  while  parboiling,  which  removes 
their  strong  flavor;  then  stuff  with  bread-crumb  dressing,  in  which  half  of  a 
common-sized  onion,  chopped  fine,  has  been  added  for  each  duck.  Bake  in  a 
hot  oven,  leaving  the  oven  door  %  inch  ajar  to  carry  off  the  strong  flavor  which 
iiiHj'  be  ieft.  Baste  often  with  water  and  butter  kept  on  the  stove  for  that  pur- 
l)ose,  as  tlie  water  first  put  in  is  to  be  poured  off,  to  get  rid  of  the  duck-oil, 
wliich  at  first  comes  out  very  freely  and  contains  much  of  the  rancid  or  stroiiir 
flavor  of  tlie  duck,  which  it  is  our  design  liereby  to  avoid.  After  this  tlie  wat(  r 
and  butter  may  be  put  into  tlie  pan  for  basting  and  for  the  gravy.  The  object 
is  to  get  rid  of  all  the  oil  possible. 

Anoflier  Plan  —  and  some  people  like  them  better  with  wholly  an  onion 
dressing — is  as  follows:  Peel  and  wash  4  medium-sized  onions  for  each  duck, 
slice  them,  and  have  some  water  in  a  saucepan,  boiling  as  hard  as  may  be, 
tlirow  in  the  sliced  onions  (onions  can  be  peeled  and  sliced  under  water  without 
affecting  the  eyes),  with  a  little  salt,  and  boil  for  1  minute  only  after  they  begin 
to  boil,  which  removes  the  acrid  oil,  or  strong  taste  of  the  onions;  remove  from 
the  fire,  pouring  off  the  water  and  draining  nicely  (this  should  always  be  dono 


VARIOUS  DISHES. 


447 


in  cooking  onions,  even  as  an  onion  stew  in  milk);  chop  the  onions  finely,  and 
season  with  salt  and  pepper  to  taste  and  1  tea-spoonful  of  powdered  sage  for 
each  duck;  stuff,  and  bake  as  above. 

Remarks.  — This  instruction  was  obtained  of  a  boarding-house  keeper,  who 
had  many  years  experience  besides.  I  have  had  tliem  tried  Feveral  times  myself 
and  wMl  say  that  for  me  I  prefer  at  least  half  the  dressing  to  be  bread-crumbs, 
although  the  onion  dressing  alone,  prepared  as  above,  is  very  fine.  If  bread  is 
used,  of  course  butter  is  also  to  be  added  in  all  cases.  Remember  this,  also, 
that  in  baking  ducks,  or  any  other  wild  game  or  poultry,  they  should  be  basted 
every  5  to  10  minutes  while  baking,  if  you  desire  them  to  be  tender  and  sweet. 
Have  plenty  of  water  in  the  pan,  with  quite  a  bit  of  butter,  for  the  purpose, 
and  for  the  gravy  after  the  oil  has  been  poured  or  dipped  off. 

Ducks  to  Boast  and  Stuff  With  Potato  Stufla.ng.— The  roasting 
to  be  the  same  as  above;  but  for  the  stuffing,  boil  potatoes  and  mash  them  finely. 
Prepare  1  onion  at  least  for  each  duck,  as  also  above  directed  (by  boiling  1  min- 
ute with  a  little  salt  and  pouring  off  the  water),  then  chopping  fine  and  mixing 
with  the  potato  sufficient  for  the  number  of  ducks  to  be  stuffed,  seasoning  with 
«alt  and  pepper  and  a  very  little  {%  tea-spoonful  to  a  duck)  of  thyme,  and  when 
filled  with  this  potato  and  onion  mixture,  roast  as  before  directed;  and  as  soon 
as  the  oil  is  got  rid  of,  rub  over  with  butter,  dredge  on  a  little  flour,  put  in  more 
hot  water,  and  baste  often.  Put  the  giblets  into  the  same  pan,  and  when  done 
chop  fine,  and  put  into  the  gravy. 

Duck  and  Oyster  Croquettes,  or  Balls,  to  Pry.— Stuff  a  young 
aud  tender  duck  with  oyster  dressing  (4  to  6,  chopped,  for  a  duck),  roast,  basting 
well  to  keep  moist  and  from  burning.  When  cold  remove  the  bones  and  chop 
finely,  and  mix  with  the  dressing,  season  with  cayenne  (if  tolerated,  else  black 
pepper)  and  salt.  Moisten  with  catsup  and  a  well  beaten  egg,  and  stiffen  pro- 
perly with  more  bread  or  cracker  crumbs,  if  needed.  Make  into  croquettes,  or 
balls,  and  brown  nicely  in  hot  butter  or  drippings.  Put  a  sprig  or  two  of 
parsley,  if  you  have  it,  with  each  one,  in  serving. 

Mock  Duck,  With  Veal  or  Beefsteak. — Take  veal  steak,  or  cut- 
lets, from  the  round;  or  the  round  from  a  young  tender  beef,  and  remove  the 
rings  of  bone.  Make  a  dressing  with  bread  crumbs  or  rolled  cracker  season- 
ing with  a  little  onion  (to  imitate  duck  dressing,  proper),  which  is  always  used 
witli  duck,  to  help  overcome  their  peculiar  tastes,  moistening  with  an  egg; 
adding  salt  and  pepper  of  course,  and  a  little  thyme  if  you  liave  it.  Spread 
this  stuffing,  good  thickness,  over  each  steak;  then  roll  them  as  much  into  the 
shape  of  a  duck  as  possible,  t^ing  with  twine,  to  keep  in  place.  Baste  well, 
aud  frequently,  while  roasting,  to  prevent  their  drying  up  too  much.  If  done 
nicely  you  have  a  nice  dish.  Of  course,  making  a  gravy  as  for  duck.  Beef  is 
not  generally  quite  as  tender  as  veal,  but  is  more  tender  than  the  general  run 
of  ducks. 

Codfish,  to  Boil.  — Codfish,  as  generally  cooked  for  dinner,  is  left  so 
salty  that  too  much  water  is  craved  after  eating  it  to  be  healthful.  To  avoid 
this,  put  to  soak  in  plenty  of  wat  '  the  first  thing  in  the  morning.    It  is  said. 


v\m 


m 


:;:t| 


-:! 


H;if 


1 

II 

1 

1  ^'H 

j 

1 

' 

If 

' 

'i 

8 

'1; 

448 


DB.  CEASE'S  RECIPES. 


"skin  side  up,"  but  I  think  this  makes  but  little,  if  any,  aiji'eren-:©  Wsxqu 
breakfast  work  Is  done,  scale  and  clean  well.  Ir'ut  to  soak  again  lXh  a  waiai 
place.  About  20  minutes  before  dinner  time,  put  the  whole  fish  in  a  deep  spi- 
der or  shallow  kettle  with  water  enough  to  cover  and  boil  gently  for  about  15. 
minutes,  or  until  tender.  Drain  off  dry  and  slip  on  a  deep  plate,  spread  thickly 
with  butter,  adding  plenty  of  pepper,  and  pour  over  all  a  cupful  of  sweet 
cream,  or  not,  as  you  choose.  If  to  be  prepared  for  breakfast,  soak  an  hour, 
after  supper,  then  scrape  and  clean,  and  soak  over  night.  Othei"wise  tlie  same. 
Remnants  can  be  picked  to  pieces,  and  make  a  gravy  with  milk,  or  cream,  for 
dinner,  or  supper;  or  be  made  into  balls,  as  below.  If  codfish,  or  other  salt 
fish  are  properly  freshened,  they  are  very  healthful  food. 

Remnrka. — The  author  is  very  fond  of  codfish  when  properly  freshened, 
being  laid  on  top  of  potatoes  that  are  being  boiled  with  their  "jackets"  on, 
then  a  gravy  made  of  the  water  in  which  it  was  cooked,  by  adding  butter  and 
pepper  only.     This  gives  you  the  pure  flavor  of  the  fish.  • 

Codfish  or  Other  Fish  Balls.— Codfish  left  over  from  dinner  is  just 
as  nice  for  this  purpose  as  to  freshen  it  purposely.  Remove  all  the  bones  and 
skin;  picking  it  into  fine  pieces,  or  shreds  (long  fiber-like  pieces.)  Have  twice 
as  much  bulk  of  nicely  mashed  potatoes  as  fish;  making  the  potatoes  rich  with 
butter  and  milk,  if  you  have  it,  as  for  the  table,  and  a  beaten  egg  or  two, 
according  to  the  amount  being  prepared;  season  with  pepper  (the  author  likes 
a  sprinkle  or  two  of  cayenne  in  them);  flour  your  hands  and  make  into  balls, 
or  rather  flat,  more  like  biscuit,  and  fry  in  hot  butter,  or  drippings,  as  you 
choose,  turning  carefully  when  the  first  side  is  nicely  browned.  Drain  off  any 
superfluous  fat  before  sending  to  the  table. 

Eemarks. — They  may  be  made  perfectly  plain,  simply  fish  and  potatoes, 
and  still  be  good;  but  the  hotels  pursue  the  above  plan,' some  of  them  also 
adding  some  boiled  or  chopped  onion  to  the  mixture.  Any  large  fresh  fish, 
even,  left  over,  may  be  made  into  balls  for  the  next  breakfast,  in  the  same  man' 
ner,  using  a  little  salt  in  the  seasoning.  They  may  be  put  into  pork,  which  is 
about  half  fried,  and  so  give  a  nicer  flavor  to  the  pork,  and  eaten  together; 
especially  nice  in  this  way  if  you  use  potatoes  a  little  more  freely  than  used  in 
making  the  fish  balls. 

Codfish  and  !Eggs. — "We  have  ham  and  eggs,  why  not  codfish  and  eggs, 
as  well?  P.-operly  soak  and  pick  the  fish  to  pieces,  and  to  each  cup  of  fish  put 
In  2  eggs  and  beat  well  together,  and  drop  from  a  spoon  into  hot  butter,  or 
half-and-half  butter  and  lard,  or  drippings,  and  fry  a  nice  brown  on  both  sides. 

Remarks. — If  tried  once,  they  will  be  again,  and  again,  which  Is  the  best 
praise  that  can  be  given  any  dish. 

Baked  Whitefish  and  Shad  with  Dressing.  —  Clean,  rinse  and 
wipe  dry  with  a  napkin,  a  whitefish  or  any  other  good-sized  fish,  weighing  3  lbs. 
or  more.  Sprinkle  salt  and  pepper  inside  and  out;  then  fill  with  dressing,  as 
for  chicken  or  turkey,  only  having  it  pretty  dry;  sew  up  and  lay  on  some  sticks 
in  the  dripping-pan;  put  in  water  and  butter,  dredging  the  fish  vdth  flour  b<;for& 
putting  in;  and,  if  you  have  it  and  like  it,  put  a  few  thin  slices  of  fat  pork  on 


VAUTOm  DI8TIEB. 


449 


the  fish — if  no  pork,  then  rub  well  with  butter.  Bake  \}>^  hours,  biistiug  fre- 
quently to  avoid  burning.  Shad  will  be  done  the  same,  garnishing  with  a  few 
pieces  of  lemon,  sprigs  of  celery,  or  with  the  lemon  sauce  below. 

Shad  or  Other  Fish,  To  Fry.— Dress  nicely,  cut  in  pieces,  rinse  and 
absorb  the  water  with  a  napkin,  or  drain  a  few  minutes;  rub  in  salt  and  a  little 
pepper,  roll  in  flour  or  cornmeal,  having  fat  from  salt  pork  quite  hot  in  the  pan, 
lay  in  the  fish,  first  the  inside  down;  when  browned  nicely,  turn,  cooking  rather 
slowly  to  avoid  burning.  Some  persons  are  very  fond  of  gratcid  horseradibh 
with  fish.     If  not  serve  with  potatoes  plain,  or  the  sauce  given  below. 

Broiled  Maokerel. — Put  mackerel  to  soak  immediately  after  dinner  the 
day  before  they  are  wanted  for  breakfast.  Always  put  the  skin  side  up  ia 
the  tub  of  water.  Change  the  water  at  8  or  4  o'clock,  and  at  tea-time  pour 
oil  and  rinse;  then  just  cover  with  milk,  if  you  have  it,  till  bed-time;  then  take 
out  and  hang  up  to  dry  till  morning,  when  they  will  be  dry  enough  to  broil 
nicely,  the  same  as  beefsteak,  which  see.  They  may  be  fried,  but  are  not 
80  nice,  if  broiled  without  burning. 

Stuffed  and  Baked  Fish.— Take  out  the  backbone  of  the  fish,  leav- 
ing the  head  ai.d  tail  on.  Chop  fine  2  small  onions,  and  fry  them  in  a 
table-spoonful  of  butter  then  add  sufficient  soaked  bread  to  fill  the  fish,  the 
yolk  of  an  egg,  and  season  with  salt,  nutmeg  and  parsley  chopped  fine.  Stuff 
the  fish  with  the  mixture ;  pour  over  the  whole  some  melted  butter,  and  bake. 
If  the  oven  is  very  iiot,  lay  over  it  a  greased  paper,  taking  it  off  to  allow  tlie 
fish  to  become  a  nice  brown 

Sauce  for  Baked  Fish. — If  there  is  not  gravy  enough  from  the  water 
and  butter  with  which  the  basting  has  been  done,  add  a  little  more  hot  water 
and  butter,  and  the  juice  of  a  lemon,  with  a  spoonful  of  browned  fiour  rubbed 
smooth  in  cold  water,  bring  to  a  boil  and  serve  hot.  If  you  have  parsley,  a 
little  chopped,  or  a  little  chopped  spearmint,  will  add  relish. 

Sauce  for  Meats,  Delmonico's.  — The  following  is  Delmonico's 
favorite  sauce:  "  Take  an  ounce  of  ham  or  bacon,  cut  it  up  in  small  pieces  and 
fry  in  hot  fat.  Add  an  onion  and  carrot,  cut  up;  thicken  with  flour,  then  add 
a  pint  or  quart  of  broth,  according  to  quantity  desired.  Season  with  pepper  and 
salt,  and  any  spice  or  herb  that  is  relished  (better  though  without  the  spice), 
and  let  it  simmer  for  an  hour,  skim  carefully  and  strain.  A  "^vine-glassful  of 
any  wine  may  be  added  if  liked. " 

Bemarka. — Cold  roast  or  broiled  beef  or  mutton  may  be  cut  into  small 
squares,  fried  brown  in  butter,  and  then  gently  stewed  in  the  sauce  above 
described,  and  servod  as  a  stew. 

The  Famous  Bhode  Island  or  St.  James*  Chowder  for  Six. — 

The  Providence  Journal  says  that  some  of  its  readers  will  recall  the  late  James 
Brown,  whose  social  sayings  have  come  down  to  the  present,  and  shall  not  be 
gainsaid.  The  following  is  his  recipe  for  a  chowder  very  famous  in  his  day, 
and  not  altogether  forgotten  in  ours: 

"  Take  8  slices  of  good  pickled  pork  (pig  preferred),  and  fry  them  in  the 
l)ottom  of  a  good-sized  dmner-pot,  turning  the  shoes  until  they  are  brown  on 


4i5(y 


DR.  CHASE'S  EJiCIPES. 


'11      < 


both  sides.  Take  out  the  slices  of  porli,  leaving  the  drippings  in  the  pot.  Take 
7  lbs.  of  tautaug  (a  favorite  fish  along  the  New  Enf lana  coast)  dressed  (leaving 
the  heads  on)  or  10  lbs.  of  soup  (tautaug  to  be  preferred),  and  cut  each  in  8 
pieces,  unless  small,  when  cut  them  in  two.     Place  in  the  pot,  on  the  drip- 

Elngs,  as  many  pieces  of  flsh  as  will  fairly  cover  the  bottom  of  the  pot.  Throw 
itc  the  pot,  on  the  flsh,  8  handfuls  of  onions,  pec-led  and  sliced  in  tliin  slices. 
Do  not  be  afraid  of  the  onions!  Put  in  over  this  salt  and  pepper  to  taste,  as  in 
other  soups.  Then  lay  on  the  six  slices  of  pork,  on  the  top  of  the  pork  the 
lest  of  the  flsh;  cover  this  with  3  handfuls  more  of  onions  peeled  and  sliced. 
(9  or  10  onions  in  both  layers  will  suffice,  though  more  will  not  injure  it.)  More 
pepper  and  salt,  to  taste.  Then  pour  into  the  pot  water  enough  just  Lo  come 
lairly  even  with  the  whole,  or  partly  cover  the  same.  Put  the  cover  on  the  pot, 
place  it  on  the  fire.  Let  it  boil  gently  and  slowly  for  30  minutes.  It  is  to  l)oil 
80  minutes,  not  merely  to  be  on  the  tire  30  minutes,  and  at  all  events  let  it  l)oil 
until  tiie  onion  is  done  soft.  Pour  in  at  tliis  point  about  a  quart  (a  common 
bottle)  of  be.st  cider  or  champagne,  and  a  tumbler  full  of  port  wine,  and  at  the 
same  time  add  about  2  lbs.  of  sea  biscuits. 

"  Note. — If,  when  tlie  onion  is  done,  you  And  tliere  is  not  liquor  enough  in 
the  pot,  soak  the  sea-biscuit  in  water  for  a  few  moments  before  putting  them  in, 
I  would  recommend  the  practice  generally. 

"  After  the  cider,  wine  and  crackers  are  put  in,  tliere  is  no  harm  in  stirring 
the  wliole  with  a  long  spoon,  though  it  is  not  necessary.  Then  let  the  whole 
boil  ajgain  (not  merely  be  over  the  flre)  for  about  5  minutes,  and  the  cliowder  is 
ready  for  the  table.  Before  dishing  up  let  the  cook  taste  it  and  see  wiiether  it 
lacks  pepper  and  salt,  when,  if  it  does,  it  is  a  good  time  to  add  either. 

"  Note. — Also,  never  boil  a  potato  in  chowder.  If  you  want  potatoes  boil 
tbem  in  a  separate  pot,  and  serve  in  a  separate  dish." 

Chowder,  the  More  Common,  With  Pish  or  Clams.  — Slice 
some  fat  salt  pork  quite  thin ;  put  a  layer  in  a  suitable  pudding  dish,  and  strew 
over  it  sliced,  or  chopped,  onions,  wita  plenty  of  pepper;  then  cut  a  haddock 
(a  species  of  codfish,  but  smaller),  fresh  codfish,  or  any  other  firm  flsh,  into 
steaks,  or  slices,  and  put  on  a  layer;  then  a  layer  of  slightly  soaked  crackers; 
tlien  pork,  fish  and  crackers,  until  the  dish  is  properly  filled;  pour  over  a  suit- 
able amount  (a  pint  or  more)  of  water,  and  bake  in  an  oven,  or  where  you  have 
heat  at  bottom  and  top  (used  to  bake  chowder  in  a  pit  of  well  heated  stones,  all 
around,  under  and  over).  Clam  chowder  is  done  the  same,  substituting  clams 
for  the  fish. 

Egg  Muffins. — Heat  a  dripping  pan  with  as  many  muflan  rings  on  it  as 
you  desire.  Butter  them,  and  break  an  egg  into  each,  put  on  a  little  salt, 
pcpi>cr,  and  a  bit  of  butter  to  each,  and  put  into  the  oven  and  brown  nicely. 
Serve  hot  and  you  will  find  them  nice,  although  not  original  with  the  author, 
nor  <1(K'K  he  know  with  whom  they  originated,  although  he  knows  them  good— 
a  new  dish. 

Frogs,  How  to  Cook. — Somebody  writes  to  the  Blade  how  to  cook 
frogs,  and  does  it  so  nicely  I  will  vise  his  own  words  for  it.  He  says:  As  pot- 
pies,  stews  and  chowder  they  are  a  failure.  The  only  legitimate  way  to  cook  a 
frog  is  to  fry  him  brown  in  sweet  table  butter.  As  a  preliminary  he  must  be 
dipped  in  a  batter  of  cracker  dust,  which  should  adhere  closely  when  cooked, 
forming  a  dainty  cracknel  of  a  golden  brown  color,  with  a  crisp  tang  to  it 
when  submitted  to  the  teeth.    The  tender  juices  thus  retained  lose  none  of  theii 


VARIOUS  DIBHES. 


451 


delicate  flavor,  and  the  dainty  morsel  needs  no  condimcntH  to  give  it  an  addi- 
tional zest.  Next '  >  the  pleasure  of  sitting  on  the  borders  of  a  frog-pond  at 
eventide  and  list*.  .  ig  to  their  sweet,  melancholy  chr-r-r-k  is  that  of  reviewing 
a  plate  heaped  high  with  the  mementoes  of  a  finished  feast— the  bones  of  the 
"  Frog  that  would  a  wooing  go,"  and  a  goodly  portion  of  his  kindred. 

liemarka. — Having  eaten  them  done  thusly,  I  can  say  try  therti  every  chance 
you  can  get.     They  are  splendid. 

Boast  Txirkey,  a  Nice  Way  to  Avoid  Burning.— Having  dressed 
him  carefully,  rub  the  inside  well  with  salt,  and  hang  up  to  drain  an  hour;  then 
wipe  dry  with  a  napkin  the  crop  and  inside  just  as  your  dressing  is  ready  to  bo 
put  in;  fill  the  place  of  the  crop  with  the  dressing  and  sew  up,  then  the  body 
and  sew  also.  The  dressing  may  be  simply  fine  bread  crumbs,  seasoned  with 
salt  and  pepper  and  a  little  butter,  moistened  with  water  or  milk  and  a  beaten 
egg,  and  you  may  add  sage,  onions,  oysters,  raisins,  etc.,  any  or  all  of  them; 
or  sage,  thyme  or  marjoram  or  summer  savory,  as  you  like,  have  on  hand  or  can 
got;  tie  the  legs  to  the  body,  so  that  they  shall  not  sprawl  by  the  heat.  "When 
ready  for  the  oven,  melt  a  little  lard  and  spread  it  over  a  clean  white  cloth  and 
lay  over  the  turkey;  tlien  grease  a  paper  he  same  way  and  lay  over  the  cloth, 
and  a  piece  of  thick  dry  brown  paper  over  ';  put  a  cup  of  water  in  the  pan, 
and  roast  the  turkey  without  basting,  as  the  greased  cloth  and  papers  will  keep 
it  moist  and  from  burning.  If  the  top  paper  scorches,  replace  it  with  another 
until  the  turkey  is  nearly  done;  then  remove  all  covering  for  a  few  minutes  to 
allow  it  to  brown.  Having  stewed  the  giblets  (heart,  liver,  gizzard,  etc.)  in  a 
little  water  while  the  turkey  was  baking,  chop  them  fine,  and  with  water  or 
hroth  in  which  they  were  stewed  added  to  che  gravy  in  the  pan,  thicken  a  little 
with  browned  or  unbrowned  flour,  as  you  prefer,  rubbed  smooth  in  a  little  cold 
•water,  seasoning  to  taste;  serve  in  a  "boat"  or  bowl,  as  you  have. 

Remarks. — If  a  turkey,  or  other  fowl  or  meats,  are  not  covered  in  this  way 
they  must  be  basted  often  to  prevent  burning,  and  you  must  also  be  more  care- 
ful for  the  first  half  hour  or  so  not  to  have  the  oven  as  hot  as  you  may  if  cov- 
ered. One-and-a-half  and  two  hours,  according  to  the  size  of  the  turkey  and 
tlie  heat  of  the  oven,  would  be  required  to  bake  them  nicely.  Some  people 
stew  and  chop  the  giblets  before  hand  and  mix  them  into  the  dressing.  Each 
can  suit  herself  in  this  free  country;  and  a  good  many  also,  as  well  as  the 
author,  like  quite  a  sprinkling  of  cayenne  pepper  in  the  dreasing,  as  it  seems  to 
remove  a  peculiar  fresh  smell  coming  from  the  inside  of  the  turkey. 

Turkey,  to  Boil  and  to  Pry,  as  in  England.  — 7b  Bnil.  —  ln 
England  tiukeys  are  as  otten,  if  not  more  often,  boiled  than  roasted,  and  eaten 
with  a  sauce  called  "Golden  Rain."  Truss  (tie  the  legs  and  wings  firmly)  aa 
for  roasting,  to  prevent  tlieir  sprawling  out  by  the  heat,  Have  a  kettle  or 
boiler  large  enough  to  hold  water  to  fully  cover  the  turkey,  in  which  there  has 
been  put  a  carrot,  an  onion,  and  a  bunch  of  sweet  herbs  (if  you  are  to  do  as  the 
English  do),  the  water  being  boiling.  Put  in  the  turkey,  breast  down.  After 
it  has  boiled  a  minute  or  two,  briskly,  move  back  the  boiler  to  simmer  gently 
from  1  to  3  hours,  according  to  size  of  the  turkey. 


«i!'i] 


IMAGE  EVALUATION 
TEST  TARGET  (MT-S) 


J/, 


5^  -e-o^  C'?o 


1.0 


I.I 


1^  IP  8 


1^ 


IM 
"2.0 


1.8 


1.25      1.4 

1.6 

^ 6"   — 

► 

^^4V^ 


7 


Photographic 

Sdences 

Corporation 


23  WEST  MAIN  STREET 

WEBSTER, NY.  M580 

(716)  872-4503 


I 


453 


DR.  CHASE'S  RECIPES. 


The  Sinicc.  or  Golden  Rain. — Boil  3  eggs  10  minutes,  and  when  cold 
throw  the  whites  and  two  of  the  yolks  into  cold  water  to  keep  their  color. 
Melt  butter,  1  table-spoonful,  in  a  saucepan;  then  remove  from  the  fire  and  stir 
in  a  spoonfiil  of  flour  (about  1  oz.);  stir,  or  beat  with  a  wooden  spoon,  till 
smooth;  put  over  the  fire  again  and  add  )^  pt.  of  milk  and  stir  till  it  thickens, 
adding  now  a  gill  of  cream,  cutting  the  whites  and  the  yolks  of  the  eggs  in  the 
water  into  dice,  stir  in,  but  do  not  break  up  the  dice  by  too  hard  stirring,  which 
would  spoil  the  golden  as  well  as  the  white  rain;  bring  to  a  boil  after  putting 
in  the  egg-dice.  Take  up  the  turkey  in  time  to  drain  nicely;  then  rub  the  yolk 
of  the  other  Ggg  over  the  breast  and  in  spots  over  the  rest  of  the  turkey,  or  rub 
it  through  a  sieve,  thus  in  spot? ,  to  make  it  more  golden.  Pour  the  same  upon 
it,  or  serve  it  in  a  "  boat "  or  bowl,  as  preferred. 

Turkey,  To  Pry. — Not  every  one,  however,  knows  how  to  fry  turkey 
Cut  in  neat  pieces  the  remains  of  the  turkey,  make  a  batter  of  beaten  eggs  and 
fine  bread  c-  umbs,  seasoned  with  pepper,  salt,  and  pounded  mace  or  nutmeg, 
«dd  a  few  sprigs  of  parsley;  dip  the  pieces  into  this  and  fry  them  a  light 
brown.  Take  a  good  gravy,  thickened  with  flour  and  butter,  and  flavor'jd  with 
mushroom  or  other  catsup,  and  pour  over  them.  Serve  with  sippets  and  sliced 
lemon.     Few  breakfast  dishes  are  more  delicious. — Confectioner. 

Turkey  and  Other  Poultry  Hash  or  Breakfast  Dish.  — Cold 
fowl  of  any  kind  may  be  turned  into  a  hot  breakfast  dish  as  follows:  Chop  the 
the  meat  very  fine;  put  %  a  pt.  gravy  into  a  stew-pan  with  a  little  piece  of  but- 
ter rolled  in  flour,  a  tea-spoonful  of  catsup,  some  pepper  and  salt,  the  juice  and 
peel  of  half  a  lemon  shred  very  fine,  if  you  like  it;  put  in  the  turkey  or  chicken, 
md  shake  it  over  a  clear  fire  until  it  is  thoroughly  hot.  The  above  proportions 
are  "calculated  for  one  cold  turkey.  It  may  be  served  with  two  or  more  poached 
egi^^i.  If  there  are  not  eilough  eggs  to  allow  one  for  each  guest,  they  should  be 
broken  with  the  spoon  and  mixed  with  tlie  hash  just  before  serving.  It  should 
be  served  piping  hot. 

Italian  Cheese,  or  to  Prepare  Veal,  Chicken,  Turkey,  etc., 
for  Picnics. — Take  a  4  or  5  lb.  piece  of  veal,  boil  it  perfectly  tender,  then 
remove  all  the  bones,  and  chop  the  meat  fine;  add  a  grated  nutmeg,  as  much 
cloves,  allspice,  pepper  and  salt  to  suit;  strain  the  liquor  in  which  it  was  boiled, 
and  mix  all  together,  put  over  the  fire  and  simmer  till  the  liquor,  on  cooling  a 
little  of  it,  will  jelly;  then  put  in  molds  or  bowls  till  the  next  day,  when  it  may 
be  sliced  for  sandwiches  for  the  picnic  or  for  company  tea.  Chicken  or  turkey 
may  be  done  in  ihe  same  way.  If  you  like,  you  can  line  the  molds,  or  bowls, 
with  hard-boiled  eggs,  sliced,  which  adds  to  its  appearance  as  well  as  its  richness. 

Chicken  Fricasseed,  Upon  Toast  and  Without.— Cut  up  a  chickci) 
and  put  on  to  boil  in  a  small  quantity  of  water.  Add  a  seasor'ng  of  salt  and 
pepper,  and  onion  if  you  like.  Stew  slowly  (covered)  until  tender;  then  add 
rich  milk,  J^  pt.  (cream  is  all  the  better),  with  a  little  butter;  and  if  you  hava 
parsley,  add  a  little  of  it  chopped,  just  as  ready  to  serve.  Have  the  bread, 
which  has  been  cut  thin,  nicely  toasted  and  lightly  buttered,  arranged  on  ;^ 
platter;  then  pour  over  the  fricassee,  and  serve  at  once.  Without  the  toast, 
it  is  the  common  fricassee. 


VARIOUS  DISHES. 


468 


Remarks.  — A  young  turkey,  or  a  nicely  dressed  rabbit,  treated  ia  every  '.vuy 
the  same  as  the  ehicken,  will  also  muke  a  nice  fricassee.     But  our  chiekeu 
dishes  would  hardly  be  complete  without  a  chicken  currie,  and  perhaps,  also, 
chicken  with  green  peas,  both  of  which  I  have  obtained  from  a  book  entitled 
"  Indian  Domestic  Economy  and  Cookery,"  which  I  borrowed  from  a  Mrs. 
Bronson,  whose  husband.  Dr.  Bronson,  had  spent  over  40  years  in   India, 
as  a  missionary,  but  whose  age  and  debility  required  him  to  return  home,  and 
he  was  then  (1881)  living  at  Eaton  Rapids,  Mich.     Dr.  Bronson  was  very  anx- 
ious, i^his  health  would  allow,  to  return  to  his  work;  but  being  about  70  years 
old,  I  told  him  I  thought  he  had  done  all  that  duty  required  of  him  in  tliat  far 
off  country,  and  I  doubted  much  if  his  health  would  ever  allow  his  Tcturn. 
This  lady  was  his  third  wife,  a  faithful  and  true  helpmate  in  his  work.    1 
received  several  items  of  information  from  her  in  relation  to  the  Indian  cus- 
toms, in  cooking,  etc.,  which  helped  me  to  understand  the  work  above  men- 
tioned, much  better  than  I  otherwise  would,  their  ways  are  so  different  from 
ours.    These  items  I  shall  mention  in  the  different  places  where  needed,  in  the 
recipes  I  shall  give  from  this  work.    Th^  were  married  in  India,  where  she 
had  lived  several  years  before  their  marriage.     The  book  was  printed  in  Madras, 
in  1853,  at  the  "Christian  Knowledge  Society  Press,"  and  the  copy  she  brought 
with  her  showed  signs  of  having  been  much  used.     My  acquaintance  with  her 
was,  as  some  say,  purely  accidental,  others,  providential.    I  was  standing  in  the 
door  of  the  Frost  House,  Eaton  Rapids,  where  I  was  stopping  for  the  benefit  of 
the  mineral  springs  and  rest,  when  Mrs.  Bronson,  in  passing  with  a  baby  car- 
riage, having  twin  babies  in  it,  stopped  to  talk  a  few  moments  with  the  land- 
lady, who,  with  some  other  ladies,  were  also  standing  about,  when  one  of  them 
knowing  that  Mrs.  B.  had  recently  come  from  India,  asked  her  where  the  chil- 
dren were  born,  to  which  the  answer  was:  "  In  Assam,"  when  I  at  once  became 
interested  (as  I  had  a  cousin  in  that  province  of  India),  to  know  if  they  had 
met;  when,  on  learning  his  name  (Mason)  they  had  been  neighbors  and  co- 
workers for  some  years;  Lonce  my  acquaintance  with  Mrs.  B.  and  her  husband, 
and  I  thus  obtained  access  to  the  book  from  which  I  take  the  next  recipe,  and 
a  few  others  which  are  credited  as  above  indicated. 

My  cousin  had  then  been  in  Assam  about  seven  years,  in  the  mission  work. 
His  health,  and  that  of  his  wife,  having  already  begun  to  fail  considerably,  so 
that  during  the  following  year  (1882)  he  had  to  come  home,  more  especially, 
however,  on  his  v/ife's  account,  whose  health  continued  to  fail  very  fast,  and 
although  she  seemed  to  recruit  a  little  on  her  first  arrival,  or  soon  after,  yet  her 
health  had  been  so  undermined  by  her  stay  in  India,  she  died  within  a  few 
months  after  reaching  her  friends  in  America.  But,  notwithstanding  the  lives 
of  American  women  who  go  out  as  missionaries,  are  short  in  India,  yet  th'jy 
generally  are  so  devoted  to  their  work,  or  to  their  husbands,  they  seldom  make 
any  complaint — they  give  themselves,  and  their  lives,  cheerfully,  for  the  Mas- 
ter's cause.  Let  none  fail,  therefore,  to  do  their  duty,  although  it  should  call 
them  to  India.  .  "• 

Chicken  Currie,  With  Rice,  as  Made  in  India.— Cut  the  chicken 
into  as  many  joints  as  possible.     Take  1  onion  and  slice  it  finely  and  fry  in  a 


454 


DR.  CHASE'S  RECIPES. 


table-spoonful  or  more  of  gli^e  (the  word  used  in  India  for  butter,  but  drip- 
pings, or  even  lard,  my  informant,  Mrs.  Bronson,  says  is  often  used),  sprink- 
ling over  the  onion,  1  tea-spoonful  of  currie  powder  (which  see).  When  the 
onion  is  nicely  browned  put  in  the  jointed  chicken,  and  salt  sufficient,  and  put 
on  a  tea-spoonful  more  of  the  currie  powder,  and  fry  until  nicely  browned ; 
then  pour  on  sufficient  hot  water  (see  in  remarks  that  milk,  or  the  milk  of  cocoa- 
nuts  may  be  used)  to  cover  the  chicken,  and  stew  (covered)  until  perfectly  ten- 
der. [Some  of  tlie  native  cooks  boil  the  chicken  tender  before  frying  in  the 
currie,  but  my  informnit  says  this  is  not  the  best  way.]  Serve  with  plain  boiled 
rice,  either  in  separate  dishes,  or,  preferably,  put  the  boiled  rice  on  the  platter, 
pushing  it  out  around  the  edge,  then  pour  the  currie  into  the  middle,  the  white- 
ness of  the  rice  making  fine  contrast  with  the  browned  currie. — Indian  Domes- 
dc  Economy  and  Cookery. 

Remarks. — Young  mutton,  lamb,  veal,  and  fish,  when  cut  into  suitable 
pieces,  Mrs.  Bronson  informs  me,  treated  every  way  the  same  as  chicken,  makes 
an  equally  nice  currie,  and  are  more  frequently  used  as  such  ia  India  than 
chicken;  but  we  Americans  think  there  is  nothing  equal  to  chicken.  This  lady 
gives  me  the  plan  of  cooking  the  rice  in  India,  and  the  use  of  the  water  in 
which  it  is  cooked,  as  follows: 

To  Boil  the  Bice  India  Fashion. — Wash  it  through  3  or  4  waters. 
Have  plenty  of  boiling  water  in  a  large  kettle,  put  in  the  rice  and  boil  very 
briskly  until  tender;  then  pour  in  a  cup  of  cold  water,  and  pour  into  a  colander; 
when  well  drained,  return  to  the  kettle  to  steam  a  short  time  to  dry  out  the  sur- 
plus water;  then  serve  on  the  platter,  or  separate  dish,  as  above. 

The  rice  water  poured  off  is,  says  this  lady,  the  best  kind  of  starch,  and  ia 
used  for  that  purpose  by  the  washermen — men  in  India  doing  the  washing 
wholly.  What  a  blessed  thing  it  would  be  for  some  of  the  over  worked  women 
of  our  country  if  their  husbands  had  to  do  the  washing,  instead  of  spending 
their  time,  and  often  the  money  their  wives  have  earned  by  wishing,  for 
whiskey!    How  long  shall  it  continue? 

The  Milk  of  Coooanuts  is  often  used  in  India,  says  our  informant^ 
and  I  think  it  would  be  ver^  nice  here,  as  well  as  there,  instead  of  the  water  or 
milk  in  which,  or  with  which,  to  cook  the  currie,  whether  it  be  chicken,  veal, 
lamb,  or  fish ;  and  they  also  scrape  out  the  meat  of  the  nut,  having  a  tool  for 
that  purpose  much  like  a  scraper  to  remove  letters  from  a  box  or  barrel  by  sliij)- 
pers,  except  that  the  edge  is  rounding  to  fit  the  inside  of  the  nut,  and  has  sharp 
t€fcth  like  a  saw,  which  makes  the  pulp  fine  and  fit  to  mix  into  the  gravy  of  th& 
currie.  Such  a  tool  could  be  very  easily  made  by  an  American  blacksmith,, 
taking  liim  a  cocoanut  that  he  might  get  the  shape  for  the  toothed  edge  and 
knowing  what  it  was  to  be  used  for. 

At  a  subsequent  time,  while  in  Eaton  Rapids,  I  was  in\ited  to  take  tea  with 
Dr.  Bronson,  that  I  might  partake  of  a  currie  prepared  as  above,  by  his  wife 
iind  an  Indian  gentleman,  who  had  been  several  years  in  the  University  at  Ann 
Arbor,  qualifying  himself  as  a  physician  to  go  back  to  his  country  for  the  good 
of  hie  countrymen.  He  understood  Indian  cookery,  and  between  them  they 
made  a  most  excellent  currie;  and  although  it  was  pretty  warm— I  might  say 


VARIOUS  DISHES. 


455 


hot — with  the  currie  powder,  yet  I  liked  it  very  much,  and  should  be  glad  to 
have  a  chancj  to  eat  of  one  every  day  in  the  week  if  not  at  every  meal.  It 
warmed  up  my  stomach  nicely,  and  it  is  said  to  be  a  cure  of  dyspepsia.  If 
found  too  hot  on  the  first  trial  to  suit  any  one,  use  less  currie  powder  next  time, 
and  you  can  soon  work  to  suit  the  taste  of  any  family.  I  believe  it  to  be 
healthful,  and  they  suit  my  taste  exactly. 

Chicken  in  Peas,  as  Cooked  in  India.— Cut  the  chicken  into 
joints,  as  for  a  fricassee  or  currie,  and  put  into  a  sauce-pan  with  about  a  quart 
of  young  shelled  peas,  a  spoonful  or  two  of  gliee  (butter),  a  small  sliced  onion, 
and  a  nice  sprig  or  two  of  parsley,  and  moisten  more  with  drippings  if  thought 
best;  put  on  the  fire,  dusting  with  a  little  flour,  and  stew  (covered)  until  d  ne; 
and  add  a  little  salt,  and  a  little  sugar,  if  relished,  just  l)eforc  serving. — Indian 
Domestic  Economy  and  Cookery, 

Bemarks. — Their  plan  of  making  a  fricassee  is  so  much  like  ours  above,  I 
need  not  give  it. 

Young  Chickens,  Nice  Way  to  Cook.— Dress  and  joint  them  as 
usual;  place  in  a  dripping-pan  and  just  cover  with  sweet  cream,  season  with  a 
little  salt,  pepper,  and  a  little  butter;  and  now  set  in  the  oven  to  cook,  and  by 
the  time  the  cream  is  almost  cooked  away  the  chicken  will  be  done.  They  are 
splendid  done  in  this  way. — Mrs.  Wetsel,  Haitermlle,  Kan. 

Bemarks. — That  is  just  what  the  author  says:  "They  are  gplendid  done  in 
this  way."  I  should  like  to  . pick  such  a  leg,  or  two,  every  day.  Have  just 
cream  enough  left  to  put  over  the  mashed  potatoes  as  a  gravy. 

Chicken  Relish,  for  Journeys,  Picnics,  or  for  Company. — 

Dress  as  many  as  the  occasion  will  require,  joint  and  boil  tender  in  as  little 
water  as  possible,  salting  nicely  just  before  they  are  done;  take  up  and  remove 
the  skin.  Remove  all  the  meat  from  the  bones;  break  the  bones  and  boil  them 
and  the  skin  a  little  while  longer  in  the  water;  then  strain  it  to  have  ready  to 
moisten  with.  Place  a  layer  of  dark  meat,  then  a  layer  of  white  in  a  bowl, 
seasoning  with  pepper  and  a  little  riditional  salt  to  each  layer  as  put  in,  and 
moisten  with  the  juices  or  water  in  which  they  were  cooked,  and  put  on  weights 
till  cold,  when,  with  a  very  sharp  butcher-knife,  it  may  be  cut  in  slices  for  the 
picnic,  journey,  or  the  tea-table  when  company  is  present — too  much  labor  for 
common,  as  they  are  good  enough  for  general  use  without  so  much  labor. 
Chicken  meat  is  so  tender  and  soft  it  is  very  difQcult  to  chop  it,  hence  we  do 
not  advise  it,  unless  the  chopping-knife  is  sharper  than  they  are  usually  found. 

Boast  Pigeons  and  Bread  Sauce  for  Same.— Dress,  wash  and 
wipe  dry,  t,  e  ,  absorb  all  the  water  you  can  with  a  napkin  or  towel,  unless  you 
have  plenty  of  time  to  drain  them  dry.  Truss  them,  secure  the  wings  and  legs 
to  the  body  by  skewers  or  twine;  mix  salt  and  pepper  together  and  rub  them 
well  on  the  inside,  and  also  put  a  piece  of  butter  into  each,  the  size  of  a  large 
shell-bark  hickory  nut.  Lay  upon  sticks  in  the  dripping-pan,  put  in  hot  water 
and  butter  to  baste  with,  and  put  into  a  quick  oven,  covering  with  brown  paper, 
if  needed,  to  prevent  burning.  If  the  oven  is  hot  enough,  30  to  45  minutes  will 
do  them  nicely,  if  basted  often  enough. 


456 


DR.  CHASE'S  UECIPES. 


Bfead  Sauce  ft/i'  Siiinc,  and  for  all  Poultry,  Meats,  etc. — Milk,  )^  pt.  to  1  })t., 
according  to  the  amount  needed;  fine  bread  crumbs,  1  cup;  an  onion,  small  or 
large,  whether  you  use  J^  or  1  pt.  of  milk;  butter,  1  to 2  table-spoonfuls,  as  you 
take  it  out  of  the  lump  not  melted ;  salt,  pepper,  mace,  and  parsley,  if  you  have 
them  and  like  them.  Directions — First  boil  the  sliced  onion  1  minute  iu 
water,  then  pour  that  off  and  put  in  the  milk  and  cook  it  well ;  then  put  in  your 
bread  crumbs;  or,  if  you  wish  to  be  very  nice,  strain  out  the  onion;  put  in 
seasoning  with  the  butter,  and  let  the  bread  crumbs  have  time  to  soften;  stir 
well,  and  bring  to  a  boil,  adding  boiling  milk  or  boiling  water  if  too  (hick. 

Remarks. — The  drippings  from  the  pigeons  or  other  poultry  may  be  put  in 
in  place  of  the  milk  or  water.  The  onion,  of  course  may  be  left  out,  if  not 
relished,  and  any  other  flavor  substituted,  as  summer  savory,  thyme,  marjoram, 
lemon  peel  and  juice,  etc.,  or  nothing,  so  as  to  suit  everybody. 

But  now  I  have  an  animal  to  introduce,  the  name  of  which  I  am  so  unfam- 
iliar with  I  hardly  know  where  to  place  liim,  whether  among  the  meat-producing 
beasts,  or  the  family  of  fowls;  still,  I  know  so  many  will  like  to  try  a  few  of 
his  "  rare-bits,"  I  will  give  him  a  place  among  the  choicest  recipes  I  have  in  the 
nature  of  dishes.  But  as  he  is  taken  partly  from  the  Iwast  and  partly  from  the 
fowls,  we  will  call  him  the 

1 .  GOLDEN  BTJCK,  OR  WELSH  RAREBIT- English  Style. 

— A  golden  buck  is,  in  other  words,  simply  a  Welsh  rarebit,  with  a  poaclied 
egg  on  his  back.  I  will  first  give  the  true  one,  as  directed  by  Warne's  (Eng- 
lish) Model  Cookery:  Time,  10  minutes;  %  lb.  of  cheese;  3  table-spoonfuls  of 
ale ;  a  thin  slice  of  toast.  Grate  the  cheese  fine,  put  to  it  the  ale,  and  work  in 
a  small  saucepan  over  a  slow  fire,  until  it  is  melted.  Spread  it  on  the  toast, 
and  send  it  up  boiling  hot.    Now  for  the  "  buck  "  part  of  it: 

2.  Take  fresh,  but  rather  rich  cheese  and  cut  into  small  even-sized  pieces, 
the  amount  to  be  regulated  by  the  number  of  rarebits  needed,  and  melt  upon  a 
rather  slov/  fire.  If  the  cheese  be  dry,  add  a  small  quantity  of  butter.  A  lit- 
tle— say  a  wine-glass  full  to  each  rarebit — sour  ale;  or,  in  its  absence,  fresh  ale, 
should  be  added  as  the  cheese  melts.  After  the  cheese  is  thoroughly  melted 
and  the  above  ingredients  stirred  in,  add  a  small  quantity'  of  celery  salt,  and 
immediately  pour  upon  a  piece  of  toast  previously  placed  upon  a  hot  pl^te. 
"Bj  placing  a  poached  egg  upon  this  it  immediately  becomes  a  golden  buck. 
The  further  addition  of  a  slice  of  broiled  bacon  renders  it  a  Yorkshire  buck. — 
NeiD  York  Review. 

Remarks. — For  those  with  good  digestion  either  of  the  "bucks"  will  be 
found  nice.  For  me,  I  should  prefer  not  to  have  the  ale  sour,  but  fresh,  and 
nice,  so  I  think,  would  most  others.  I  will  give  a  few  more  recipes  for  a 
plainer,  or  more  Americanized  way  of  making  the  Welsh  rarebit  (generally 
called  rabbit),  which  will  be  less  troublesome  to  make,  and  also  more  easily 
digested.  A  young,  but  experienced  housekeeper,  of  Brinton,  Pa.,  gives  the 
following: 

Welsh  Rarebit. — C.  jp  fine,  with  a  knife,  pieces  of  dry  cheese  (sharp 
cheese  is  best),  and  to  1  pt.  of  this  allow  1  pt.  of  milk.    Have  the  milk  boiling 


VARIOUS  DISHES. 


457 


liOt  and  stir  into  it  the  cheese,  stirring  all  the  time  until  it  becomes  pretty  well 
dissolved,  then  add  a  beaten  egg,  a  little  salt,  and  when  it  has  all  come  to  a  boil 
your  rarebit  is  done.  Some  persons  prefer  browning  in  the  oven  before  send- 
ing to  the  table,  but  it  is  best  eaten  as  soon  as  cooked,  as  the  cheese  is  apt  to 
«epr.iate  from  the  milk  if  allowed  to  stand  long  after  it  is  ready. 

Welsh  Rarebit,  Plain.— Rich,  crumbly  cheese,  %  lb. ;  butter,  1  table- 
spoonful;  rioh  milk,  1  gill;  toast.  Directions — Put  the  milk  and  butter  into 
a  frying  pan,  and  crumble  in  the  cheese  upon  the  stove,  constantly  stirring 
until  all  is  dissolved  together;  then  pour  upon  thick  toast  that  has  been  dipped, ' 
quickly,  in  and  out,  of  boiling  milk;  served  hot  it  is  a  rare  dish  for  a  healthy 
istomach.  And  for  a  healthy  man  a  poached  egg  may  be  put  upon  each  piece 
of  toast,  as  served,  which  will  make  it  a  second  cousin,  at  least,  to  the  golden 
buck,  given  above. 

Welsh  Barebit,  Excellent. — Fresh  cheese,  the  size  of  a  tea-cup;  a 
large  cup  of  sweet  milk;  a  table-spoonful  of  butter;  a  pinch  of  dry  mustard;  a 
little  red  (cayenne)  pepper;  2  soda  crackers;  1  egg.  Diuections — Roll  the 
crackers;  beat  the  egg;  cut  the  cheese  in  thin,  small  slices;  place  them  in  the 
frying  pan  with  the  milk;  add  beaten  egg,  butter,  mustard  and  pepper;  stir  in 
the  rolled  cracker  gradually.  As  soon  as  all  is  tJioroughly  mixed  turn  the  mix- 
ture out,  and  send  to  the  table  in  a  covered  dish.     To  be  eaten  with  dry  toast. 

Welsh  Barebit,  Delicious. — The  New  York  Post  says  that  Welsh 
rarebit  is  delicious  when  made  after  this  rule:  Half  a  pound  of  cheese,  8  eggs, 
1  small  cup  of  bread  crumbs,  2  table-spoonfuls  of  melted  butter,  mustard  and 
salt  to  taste.  After  beating  ths  cheese  in  an  earthen  dish  add  the  other  ingre- 
dients, then  spread  on  the  top  of  slices  of  bread,  toasted  or  not,  as  you  choose, 
and  set  in  the  oven  to  melt, 

Bemarks. — I  will  close  with  one  which  is  more  particular  in  its  quantities, 
and  also  has  a  caution  or  two  in  the  use  of  seasoning,  avoiding  skim  milk 
cheese,  etc. ;  and  although  it  recommends  the  Parmesan  cheese,  yet,  I  will  say, 
our  good,  rich,  new  milk  cheese,  having  some  age,  will  be  found  nice  enough 
for  all  common  purposes.  If  a  very  nice  dish  is  desired,  get  the  Parmesan,  as 
meutioued  below.     It  is  as  follows: 

Welsh  Barebit  With  Parmesan  Cheese.— Boil  %  P*-  of  milk; 
have  the  cheese  rich  enough  to  melt;  chop  3^  tea-cupful  of  it  to  every  \^  pt.  of 
milk;  the  yolk  of  1  egg  is  lightly  beaten  with  a  fork,  and  have  it  ready  when 
the  cheese  is  melted;  turn  the  cheese  into  the  boiling  milk  and  stir  until  the 
former  dissolves.  Welsh  rarebit  cannot  be  made  from  skim  milk  cheese.  Par- 
mesan cheese  makes  delightful  dishes,  but  is  expensive.  Stir  in  the  yolk  of  the 
egg,  adding  salt  and  pepper,  and  serve  on  toast  or  alone.  Cheese  dishes  require 
little  seasoning,  and  the  salt  and  pepper  should  be  used  sparingly. 

llemarks. — Tliis  Parmesan  cheese  is  made  in  Parma,  Italy,  but  I  think  our 
best  American  cheese  is  all  that  need  be  required,  but  each  must  please  her- 
self—you certainly  have  the  opportunity  of  choosing,  from  the  variety  given ; 
but,  as  it  is  the  man  who  furnishes  the  largest  number  of  the  best  recipes,  for 
any  given  department,  who  makes  the  best  receipt  book,  the  author,  in  keeping 


458 


BR.  CHASE'S  RECIPES. 


with  his  "  First  and  Second  Receipt  Books,'  has  endeavored,  and  he  thinks, 
succeeded,  in  making  his  "  Third  and  Last,"  the  best  even  of  his  own  writings 
and  far  better  than  any  with  which  he  is  acquainted,  by  any  other  author. 

Minced  Veal,  With  Poached  Eggs.— Mince  cold  roast,  boiled  or 
broiled  veal  quite  finely;  fry  a  chopped  shallot  (a  small  bulbous  plant  much  liko 
a  garlic,  but  if  as  strong  as  a  garlic  the  author  wciid  prefer  a  small  onion  in 
its  place)  in  plenty  of  butter;  when  it  is  a  liglit  straw-color,  add  a  large  pinch  of 
flour  and  a  little  stock;  then  the  mince  meat,  with  chopped  parsley,  pepper,  salt 
and  nutmeg  to  taste;  mix  well;  add  more  stock,  if  necessary,  and  l^t  the  mince 
gradually  get  hot  by  the  side  of  the  fire.  When  quite  hot,  stir  into  it,  off  tho 
flre,  the  yolk  of  an  egg  and  tho  juice  of  a  lemon,  to  be  strained  and  beaten  up 
together.  Serve  with  sippets  of  bread,  fried  in  butter,  round  it,  and  8  or  4 
poached  eggs  on  top. 

Remaiks. — The  sippets  of  bread  are  first  dipped  into  milk,  or  a  beaten  egg, 
before  frying;  auu  Lvoiid  is  a  very  nice  thing  thus  fried  for  a  breakfast  dish^ 
with  fried  meats  of  any  kind,  whether  eggs  are  used  or  not. 

Escaloped  Veal. — Chop  cold  cooked  veal  fine,  put  a  layer  in  a  bakin.-^- 
dish,  alternating  with  a  layer  of  powdered  crackers,  salt,  pepper  and  butter, 
until  you  fill  the  dish.  Beat  up  3  eggs,  add  a  pint  of  milk,  pour  it  over  the 
veal  and  crackers.  Cover  with  a  plate  and  place  in  the  oveo'  until  nicely 
heated  through,  then  remove  the  plate  to  brown  it  nicely  before  serving. 

Oysters  may  be  treated  the  same  way,  baking  longer  to  cook  them  through; 
the  same  of  chicken  or  any  other  cold  meats  that  arc  very  tender;  all  make  a 
nice  dish  if  properly  done.     So,  also,  veal  in  the  following  manner: 

Jellied  Veal. — Wash  a  knuckle  of  veal  and  cut  it  into  pieces.  Boil  it 
slowly  until  the  meat  will  slip  easily  from  the  bones.  Take  it  out  of  the  liquor, 
remove  the  bones,  and  chop  the  meat  fine.  Season  with  salt  and  pepper,  spices, 
and  sweet  herbs.  Put  back  into  the  liquor  and  boil  until  almost  dry.  Turn 
into  a  mold  and  let  it remxin  until  next  day.  The  juice  of  a  lemon  stirred  ia 
just  before  taken  from  fhe  fire  improves  it.  Garnish  with  parsley  and  thia 
slices  of  lemon,  if  yru  have  them  and  like  them. — Buffalo  {If.  Y.)  Express. 

Curried  Veal  or  Chicken.— Nice  veal  cutlets,  3  lbs.,  or  a  good  plump 
but  tender  chicken  will  require  about  8  cups  of  milk,  IJ^  cups  of  pounded 
crackers,  1  egg,  butter  the  size  of  an  egg,  salt,  dry  toast,  and  1  tea-spoonful, 
more  or  less,  as  you  like  it  hot  or  not,  of  the  cayenne  and  other  spices  in  the 
currie  powder.  DinECTiONS — Chop  veal  or  chicken  (cold  from  previous  boil- 
ing) finely,  put  the  milk  on  the  fire,  with  the  cracker-crumbs,  salt  and  curried 
powder,  and  as  soon  as  it  boils  up  add  the  meat,  and  when  the  meat  is  hot  the 
egg  and  butter.     Serve  hot  on  the  dry  buttered  toast. 

Remarks. — This  will  be  found  remarkably  fine  for  lovers  of  currie;  and  it 
will  be  fine  also  simply  to  cut  the  veal  or  chicken  in  pieces  suitable  for  frying, 
then  season  the  same,  using  the  milk  or  not;  if  used,  seasoning  it  as  before  and 
stewing  in  it  for  a  time,  then  finishing  by  frying  in  the  butter  and  using  the 
milk  as  a  gravy  for  potatoes,  etc.  I  am  very  fond  of  the  curried  chicken;  th(i 
veal  I  have  not  tried,  but  know  I  should  like  it  for  the  curries'  sake.     ., 


VARIOUS  DISHES. 


400- 


Qravy  or  Sauce  for  Veal  or  Chicken. — Put  a  table-spoonful  of  butler  into  a 
hot  frying-pan.  When  it  begins  to  l/owh  dust  a  table-spoonful  of  flour  into  it, 
stirring  constantly  witli  a  spoon;  add  salt  and  pepper;  then  stir  in  1  pint  of 
milk— cream,  if  you  have  it — let  it  boil  5  minutes,  and  it  will  be  ready  to  pour 
over  these  fried  meats,  or  to  serve  with  roasts.  Some  people  think  that  a  littlo 
stewed  tomatoes  in  the  gravy  for  roast  or  fried  meats  is  an  improvementu  Tlie 
author  prefers  them  without  it.       >    ,/      ,v    i-  •'    ' 

EGGS— How  to  Boil  for  Health.— The  objection  to  the  common  way 
of  boiling  eggs  is  this:  The  wliite  under  three  minutes  rapid  cooking  becomes 
tough  and  indigestible,  while  the  yolk  is  left  soft.  When  properly  cooked  eggs 
are  done  evenly  through  like  any  food.  This  result  may  be  attained  by  putting 
the  eggs  into  a  dish  with  a  cover,  and  then  pouring  upon  them  boiling  water,  2 
quarts  or  more  to  a  dozen  eggs,  in  a  covered  tin  pail,  and  set  them  away  from 
the  stove  for  15  minutes.  The  heat  of  the  water  cooks  the  eggs  slowly  and 
evenly  and  sufficiently,  and  to  a  jelly-like  consistency,  leaving  the  center  or 
yolk  harder  than  the  white,  and  the  egg  tastes  as  much  richer  and  nicer  as  a 
fresh  egg  is  nicer  than  a  stale  egg,  and  no  person  will  want  to  eat  them  boiled 
after  trying  this  method. 

liemarks.—l  have  tried  this  writer's  instnictions,  although  I  do  not  know 
who  he  was,  and  find  him  correct  for  my  taste,  and  I  think  it  the  true  way  to 
boil  eggs,  and  mostly  of  general  adoption.  I  will  also  add  an  item  from  a  wri- 
ter in  a  medical  journal  upon  the  healthfulness  of  hard-boiled  eggs  in  dyspep- 
sia, hoping  and  believing  that  it  is  a  true  account  of  what  they  have  done, 
although  the  writer's  name  is  not  given,  nor  tlio  place  the  journal  was  pub- 
lished.   The  writer  says: 

Healthfulness  of  Hard-Boiled  Eggs  in  Dyspepsia.— "We  have 
seen  dyspeptics  who  have  suffered  untold  torments  with  almost  every  kind  of 
food.  No  liquid  could  be  taken  without  suffering.  Bread  became  a  burning 
acid.  Meat  and  milk  were  solid  and  liquid  fires.  We  have  seen  those  same 
sufferers  trying  to  avoid  food  and  drink,  and  even  going  to  the  enema  syringe 
for  sustenance.  And  we  have  seen  their  torments  pass  away,  and  their  hunger 
relieved  by  living  upon  the  white  of  eggs  which  had  been  boiled  in  bubbling 
■  water  for  30  minutes.  At  the  end  of  a  week  we  have  given  the  hard  yolk  of 
the  egg  with  the  white,  and  upon  this  diet  alone  without  fluid  of  any  kind  wo 
have  seen  them  begin  to  gain  flesh  and  strength  and  refreshing  sleep.  After 
weeks  of  this  treatment  they  have  been  .able  with  care  to  begin  upon  other 
food.  And  all  this,"  the  writer  adds,  "without  taking  medicine."  He  says 
that  hard-boiled  eggs  are  not  so  bad  as  half -boiled  ones,  and  ten  times  as  easy  ta 
digest  as  raw  eggs,  even  in  egg-nog. 

Remarks. — See  the  remarks  just  above,  and  let  none  who  a  siiffering  in  a 
similar  manner  fail  to  give  this  a  faithful  trial.  See,  also,  "Voltaire's  Food  for 
Dyspeptics  "  in  this  work. 

Remarkable  Use  of  Long  Boiled  Eggs,  for  Typhoid  Fever 
Patients. — After  having  written  the  two  above  items,  I  was  speaking  of  them 
to  a  homeopathic  physician  of  our  city — Toledo,  0.— June  IQth^  1883,,  wlxea 


4flO 


DR.  CHASE'S  RECIPES. 


he  said  :  "  I  have  given  three  eggs  which  had  been  boiled  an  liour,  at  one  time, 
to  a  patient  just  recovering  from  typliold  fever,  without  the  least  distress  or  suffer- 
ing, digesting  well  and  improving  the  patient's  strength,  while  those  only  boiled 
15  minutes  did  give  distress,"  etc.  This  to  mo  was  remarkable  indeed  ,  but, 
nevertheless,  I  .have  not  a  doubt  of  its  correctness.  He  claimed  that,  like 
cooking  meats,  15  minutt ,  only,  "sets,"'  or  toughened  the  albumen  (the  white 
of  an  Ggg  is  pure  albumen,  much  like  that  part  of  veal  which  v.ill  form  jelly, 
by  long  boiling),  and,  hence,  that  no  stomach  could  digest  it ;  while  an  hour's 
boiling  cooked  it  done,  as  we  say  of  boiling  veal,  or  other,  naturally  young 
and  tender  meat,  chickens,  etc.  The  reasoning  is  good,  and  may  be  tried  with 
•safety,  1  egg,  only  at  a  time,  at  first,  with  weak  typhoid,  or  other  patients. 

Egg  Gruel,  Mulled  Jelly,  eto.,  for  the  Siok.— Beat  the  yolk  of  1 
egg  with  a  table-spoon  of  sugar  till  very  light ;  on  this  pour  %  of  a  cup  of 
boiling  water ;  on  the  top  put  the  white  of  the  egg  beaten  to  a  stiff  froth,  with 
a  tea  spoon  of  powdered  sugar  ;  flavor  with  something  as  unlike  other  flavors 
the  invalid  has  had  as  you  can  give  him.  Mulled  (to  mull  is  to  soften  by  heat, 
adding  hot  water,  spices,  etc.  As  Gay  says  :  "Drink  new  cider,  mulled  with 
ginger  warm "  (it  is  not  hard  to  take,  even  if  not  sick);  jelly  is  another  drink 
•which  may  be  taken  wich  pleasure,  i.  e.,beat  a  table-spoon  of  /ed  or  black  cur- 
rant jelly  with  the  white  of  an  egg  and  a  little  sugar ;  pour  over  this  a  small 
cup  of  boiling  water  ;  break  a  cracker  in  it,  or  a  thin  slice  of  toasted  bread. 

Remarks  — This  would  properly  belong  with  drinks  for  the  sick,  which 
«ee;  but  it  had  been  placed  with  the  other  egg  receipts,  so  I  give  it  a  place 
here. 

Eggs,  Some  of  the  More  Common  Ways  of  Cooking.— 
Poached. — It  is  now  well  understood  that  to  poach  an  egg  is  to  break  it  into 
boiling  water  and  to  dip  some  of  the  water,  with  a  spoon,  upon  it,  or  them,  as 
the  case  may  be,  until  cooked  to  suit;  then  lift  with  a  skimmer,  upon  a  plate, 
or  upon  slices  of  buttered  toast,  or  into  egg  cups,  in  which  a  bit  of  butter  has 
just  l)een  put,  and  let  each,  otherwise,  season  to  suit  themselves. 

Eggs,  Scrambled. — Put  a  tin  basin  upon  the  stove,  in  which  you  have 
put  a  table-spoon  of  butter,  for  %  doz.  eggs;  when  the  butter  is  melted,  the 
eggs  having  been  broken  into  a  dish  (to  see  each  is  good)  put  them  in,  and 
lis  soon  as  cooked  upon  the  bottom  a  little,  begin  to  stir,  or  lift  them  with  u 
spoon  from  the  bottom,  till  all  has  had  its  turn  upon  the  bottom,  and  conse- 
quently done,  or  thickened  to  suit. .  Serve  hot,  generally,  for  Sunday's  tea, 
■with  bread  and  butter. 

Egg  Omelet. — A  Fi-ench  writer  says  the  "secret  of  an  omelet  is  the 
know  liow  !"— I  wonder  if  that  is  not  the  secret  of  doing  anything  well?  Ho 
then  gives  us  the  Bordcau.x,  or  French  fashion,  which  is  good.  lie  says:  "Tilt 
the  pan,  to  allow  the  eggs  to  nm  to  the  lower  side,  and  scrape  down  from  tlic 
upper  half  perfectly  clean,  pushing  all  the  egg  to  the  lower  half.  Pepper  and 
salt.  When  set,  ttirn  over  back  on  to  the  clean  half  of  the  pan,  brown  and 
serve.  But  if  you  do  net  put  a  table-spoonful  of  cold  water  to  each  egg  in  mak- 
inff.an  omelet,  it  will  be  leathery  (tough).    If  you  put  milk  or  flour  it  is  not  an 


VARIOUS  DISHES. 


4Gt 


omelet,  but  a  pancake.  To  take  up,  take  hold  of  the  pan  witli  the  palm  upper- 
most, place  your  plate  over  the  pan  and  turn  it  quickly." 

Hemarka. — Most  people  have  been  in  the  habit  of  using  milk,  or  flour,  or 
both,  while  the  Frenchman's  plan  leaves  them  tender  and  digestible. 

Egg  Omelet  with  Qreea  Corn  or  Bread  Crumbs.— Boil  1  dozen 
cars  of  nice  corn  25  minutes,  split  the  rows  lengthwise  with  a  sharp  knife,  theu 
with  a  dull  knife  press  out  and  scrape  easily,  to  leave  the  hull  as  much  on  tho 
cob  as  possible ;  add  to  this  pulp  5  well-beaten  eggs,  season  to  taste,  and  fry  to 
a  nice  brown  in  a  little  butter,  turning  over  as  a  whole,  or  as  the  Frenchman 
above,  on  a  clean  half  of  the  pan.  In  the  absence  of  green  corn,  \)^  cups  of 
bread  crumbs  will  make  a  good  omelet. 

liemarks. — Omelets  should  be  served  at  once  when  done.,  as  they  fall  if  they 
stand  after  being  dished  up. 

Egg  Omelet  with  Oysters.— An  egg  omelet  with  oysters  may  be  a 
new  dish  to  some  coolis,  but  I  can  assure  them  that  it  will  be  a  favorite,  if  the 
family  like  oysters.  Stew  a  dozen  oysters  in  their  own  liquor,  if  possible,  if  not, 
use  a  very  little  water;  roll  2  or  8  lumps  of  butter  the  size  of  butternuts  in  flour, 
and  put  in  and  let  it  come  to  a  boil ;  salt  it  well,  and  add  black  or  cayenne  pep- 
per to  suit  your  taste.  Take  out  the  oysters  and  chop  them,  and,  if  necessary 
to  make  them  thick,  add  a  little  flour;  then  put  the  oysters  in  again  and  set  the 
saucepan  in  which  they  are  back  on  the  stove  while  the  eggs  are  being  fried. 
Beat  6  to  10  eggs  until  very  light,  and  add  to  them  2  table-spoonfuls  of  cream 
or  rich  milk;  fry  in  a  well-buttered  frying-pan.  When  done  remove  to  a  hot 
platter  or  deep  plate  and  pour  the  oyster  sauce  over  it.  Serve  while  hot. — Ifew 
York  Evening  Post. 

Eggs-in-the-Nest— A  Nice  Dish  for  Breakfast  or  Tea.  — Beat 
to  a  froth  the  whites  of  6  eggs;  a  little  pepper  and  jalt;  pour  into  a  buttered 
baking  tin,  dip  upon  i.  6  table-spoonfuls  of  nice  cream,  1  only  in  a  place;  upon 
each  spoonful  of  cream  drop  1  of  the  yolks  whole  (being  careful  not  to  break 
them);  place  in  a  moderately  hot  oven  to  cook,  and  serve  hot,  as  omelet 
siiould  be. 

Remarks. — I  am  very  sorry  I  can  not  give  credit  to  the  originator  of  this 
dish,  as  her  name  ought  to  have  gone  with  it,  as  it  will  be  found  especially  nice, 
if  neatly  done.     Where  I  first  saw  it  there  was  no  name  given. 

I  will  now  close  the  meat  and  egg  dishes  with  directions  how  to  take  care  of 
pigs'  heads,  sausage,  etc. ;  then  take  up  the  vegetable  question. 

Head-Cheese,  Souse,  etc.  —  For  the  head-cheese,  take  the  pigs' 
heads,  feet,  ears,  etc.,  and  after  soaking  and  cleaning  nicely,  cut  off  the  lower 
jaw  (some  cut  this  off  first,  as  it  is  very  nice  cooked  with  cabbage);  boil 
until  the  bones  can  be  easily  removed ;  then  chop  fine  with  onions,  1  or  2  for 
each  head,  add  salt  and  pepper,  and  place  in  molds  till  cold.  It  is  usual, 
however,  when  these  are  cooked,  *o  make  a  meal  off  them,  and  chop  up 
the  balance  for  the  head  cheese,  aud  some  persons  prefer  to  eat  it  all  as 
sauce  cold,  rather  than  take  the  labor  of  chopping,  seasoning,  etc.  Every 
one  can  please  themselves.  They  should  all  be  soaked  ovei  night  in  salt 
waier  before  cleaning  them. 


462 


DR.  CHASKS  RECIPES. 


Remarks. — My  xmn  choice  Is  for  an  car,  or  some  other  part  having 
plenty  of  skin,  but  not  much  fat.  I  am  a  great  lover,  also,  of  sage  or  sum- 
mer savory  in  seasoning  any  kind  of  fresh  meats,  in  preference  to  any  other 
•of  the  "sweet  herbs,"  iia  they  are  called. 

VEGETABLE  DISHES— How  to  Cook.— I  will  first  take  up  the 
sweetest  (?)  vegetable  we  have — truly,  however,  one  of  the  most  healthful,  if  uot 
the  most  healthful,  of  all  our  vegetables.  It  is  very  much  used,  but  ought  to 
be  used  more  extensively  than  it  is  in  every  family  in  the  land.  I  refer  to 
the  well-known 

Onion,  How  to  Cook  It  with  Milk  or  Cream,  Avoiding  tho 
Strong  Flavor. — Peel,  wash,  and  slice  (uadei  water  to  prevent  affecting 
the  eyes),  3  to  0,  according  to  the  size  of  the  family,  put  into  boiling  water 
and  boil  1  to  2  minutes,  and  drain  off  the  water  (which  removes  the  acrid 
oil  in  which  their  peculiar  sweet  flavor  resides);  then  pour  over  them  a  cup 
of  scalding  milk  (cream  is  better  still),  in  which  a  pinch  of  poda  has  been 
diasolved;  put  in  a  table-spoonful  of  butter,  and  cook  till  tender;  pepper  and 
salt,  and  stir  %  a  tea-spoonful  of  corn  starch  or  flour  in  a  little  cold  milk 
■and  stir  in.  continuing  to  simmer  a  minute  or  two  longer;  then,  if  you  have 
parsley,  chop  a  little  of  it — J^  dozen  sprigs — and  put  in  the  last  moment 
'before  dishing  up,  and  if  you  don't  say  it  is  a  sweeter  and  more  palatable 
•vegetable  than  you  supposed,  the  author  will  be  very  much  disappointed. 

BICE— Its  Value  and  How  to  Cook  It.— Rice  is  being  used  much 
more,  of  late  years,  than  formerly.  It  is  very  often  substituted  for  potatoes, 
even  at  dinner,  as  it  is  much  more  nourishing,  and  more  easily  digested;  and 
although  it  may  cost  a  little  more  than  potatoes  generally,  yet  it  is  relatively 
cheaper  than  oatmeal,  and  other  grt'in  grits,  and  certainly  more  palatable.  It 
should  always  be  cooked  in  a  rice  kettle,  (which  see,  described  in  a  note  follow- 
ing Tapioca  Puddings;  some  people  call  them  farina  kettles,  because  equally 
valuable  to  cook  farina,  oatmeal,  or  any  article  liable  to  burn  in  an  ordinary 
kettle.  Tho  rice,  or  farina,  is  put  into  an  inside  dish  having  a  cover,  and  itself 
forming  the  cover  of  the  outside  one,  which  contains  the  water),  which  prevents 
any  possibility  of  burning,  on  the  same  principle  as  a  glue  kettle.  Only  water 
enough  is  put  upon  the  rice  to  moisten  it  nicely,  which  really  steams  it  rather 
than  boiling  proper,  in  the  usual,  or  large  amount  of  water.  If  boiled  in  a 
common  kettle,  as  formerly,  2  cups  of  .-vater  are  required  to  every  1  cup  of 
rice,  with  a  little  salt,  in  cither  case.  When  don^,  remove  the  cover,  to  allow 
the  steam  and  water  to  .escape — to  dry  it  off,  for  a  few  minutes  only,  and  the 
rice  comes  out  a  mass  of  snow  white  kernels,  separate  and  distinct  from  each 
other;  and  as  much  superior  to  the  soggy  mass,  of  the  old  way,  as  a  nice,  dry 
and  mealy  potato  is  better  than  a  water-soaked  one.  With  the  ric'  kettle  to 
boil  it  in,  1  cup  of  water  is  enough  for  1  cup  of  rice;  and  after 4t  begins  to  boil, 
20  minutes  is  the  usual  time.  It  should  be  taken,  our  poured  into  a  deep  dish 
or  tureen  (so  it  may  be  covered  when  steamed  dry)  and  let  it  stand,  uncovered, 
before  the  fire,  in  only  a  moderately  warm  oven,  with  the  door  open,  a  few 
minutes,  to  dry  off  the  surplus  water,  sending  to  the  table  hot.    To  be  eaten 


VAlilOUS  DISHES. 


408 


'trith  butter  and  sugar,  or  these  to  be  creamed  together,  half  as  much  butter  as 
eugar,  if  prefered.  The  Chinese,  or  East  India  cooks,  you  will  see  by  referring 
lo  the  remarks  fo>  lOwlng  Chicken  Currlo,  boil  their  rice  in  a  largo  amount  of 
■water,  drain  it  off  to  use  as  starch,  then  put  the  rioo  back  into  the  kettle  and 
/put  over  the  Are  again,  to  dry  oiT  the  steam,  or  surplus  water.  See  next  »ocip6 
for  the  old  way  of  cooking  rice  in  the  south,  wldch  is  much  the  same  as  the 
India  plan,  above  referred  to.  Using  so  much  water  to  Iwil  it  in,  then  pouring 
it  off,  would  seem  to  me,  at  least,  to  take  away  much  of  its  nourishment;  but 
«tin  as  they  use  this  water  in  place  of  starch,  like  the  India  washerman,  they 
may  have  the  best  of  us  after  all,  as  the  southern  ladies  are  very  much  in  favor 
•of  stiff  dress  skirts,  judging  by  the  mstle  of  those  who  staid  this  summer  in 
the  north.  This  is,  probably,  as  cheap  a  way  as  they  can  get  their  starch,  as 
they  raise  the  rice  in  the  south.  . 

Rioe,  Southern  Mode  of  Cooking. — Pick  over  the  rice  and  wash  it 
In  cold  water;  to  1  pt.  of  rice  put  3  qts.  of  boiling  water  and  J^  tea-spoonful  of 
.salt;  boil  it  just  17  minutes  from  the  time  it  begins  ic  boll;  turn  off  all  the 
water;  set  it  over  a  moderate  Are  with  the  cover  off,  to  steam  15  minutes.  Take 
<cnre  and  be  accurate.     The  rice  water  Arst  poured  off  is  good  to  stiffen  muslins. 

Rioe  Merange,  Baked.— Rice,  1  cup;  milk,  1  qt.;  4  eggs;  2  lemons; 
jpowdered  sugar,  as  below.  Directions — Boil  the  rice  10  or  15  minutes,  in  the 
milk  in  a  rice  kettle,  or  tin  pail,  as  mentioned  before,  and  pour  into  a  buttered 
pudding  dish;  grate  in  the  yellow  of  the  lemons;  add  the  yolks  of  the  eggs, 
Jjeaten  slightly,  with  5  table-spoonfuls  of  the  sugar,  and  place  in  the  oven  to 
.bake,  ^  to  ^^  of  an  hour.  To  make  the  merange,  or  meringue,  beat  the  whites 
with  7  table-spoonfuls  of  sugar,  and  the  juice  of  1  lemon.  Place  this  upon  the 
top  to  bi  vn  nicely,  just  before  serving.  May  be  served  with  butter,  1  spoon- 
ful, to  2  of  sugar,  rubbed  together;  or  cream  sauce,  as  preferred.  The  juice 
of  the  other  lemon  will  make  a  nice  lemonade. 

Rioe  Muffins.— To  1  qt.  of  sour  milk  8  well  beaten  eggs,  a  little  salt,  1 
tea-spoonful  of  soda  and  enough  of  rice  flour  (or  cold  mashed  rice)  to  thicken 
to  a  stiff  batter.    Bake  in  rings. 

Rice  Snow.— Five  table-spoonfuls  of  rice  flour;  1  qt.  milk;  4  eggs — the 
Tvhites  only — whipped  light;  1  table-spoonful  of  butter;  1  cup  powdered  sugar; 
a  pinch  of  cinnamon  and  same  of  nutmeg,  vanilla  or  other  extracts  for  flavor- 
ing; a  little  salt.    Directionq— Wet  up  the  flour  with  cold  water  ai.-'d  add  to 

milk  when  the  latter  is  scalding  hot;  boil  until  it  begins  to  thicken;  put  in 
the  sug^ar  and  add  spice;  simmer  5  minutes,  stirring  constantly,  and  turn  into  a 
a  bowl  before  beating  in  the  butter;  let  it  get  cold  before  flavoring  it;  then  whip 
a  spoonful  at  a  time,  into  the  beaten  eggs;  set  to  form  in  a  wet  mold;  put  sweet 
cream  around  h.  This  is  delicate  and  wholesome  fare  for  invalids;  if  you  wish 
to  have  it  espeinally  nice,  add  14  Pt-  of  cream,  whipped  light  and  beaten  in  at 
the  last. 

Rice  Custard.— Into  1  qt.  of  boiling  water  stir  2  table-spoonfiOs  of  rce 
flour,  dissolved  in  a  little  cold  milk;  add  2  well  beaten  eggs  to  boiling  mix* are; 
^nveeteu  and  flavor  to  taste. 


464 


DR.  CHASE'S  RECIPES. 


Rice  Blanc  Mange.— Sweet  milk  (}>i  cream  if  you  have  it),  1  qt. ;  nca 
flour,  %  of  a  Clip;  vanilla  or  lemon  extract,  or  rose  water,  to  taste;  cream  and 
and  sugar,  or  raspberry  or  other  jelly  to  serve  with.  Directions — Heat  the 
milk  t .  the  boiling  point  before  stirring  in  the  'ce  flour;  and  continue  to  stir 
constantly  for  %  an  hour,  or  until  cooked  so  Ihi'jk  that  you  know  it  will  harden 
in  the  cups,  or  molds,  to  avoid  burning,  unless  it  is  cooked  in  a  rice  kettle. 
Flavor  the  last  thing,  when  a  little  cool. 

Red  Rice,  a  Danish  Dish. — Take  ripe,  red  currants,  1%  pts.;  very 
ripe  raspberries,  1  pt. ;  water,  1  qt. ;  rice  flour,  1  cup;  sugar  to  taste,  according 
to  the  acidity  of  the  currants.  Directions — Stew  the  currants  until  the  juice 
flows  freely,  add  the  raspberries  just  before  the  currants  are  ready  to  strain ; 
then  return  to  the  sauce  pan,  add  the  sugar;  then  the  rice  flour,  stirring  smoothly, 
and  pour  into  molds;  and  when  cold  turn  out  upon  a  glass  dish.  Thicken  with 
cream  and  sugar  if  desired.  It  may  be  made  with  red  cuiTant  jelly,  and  rasp- 
berry jelly,  in  place  of  the  fruits,  out  of  their  season. 

OATMEAL— For  Bone  and  Muscle;  or,  as  Food  and  Drink 
for  Laborers. — Liebig  has  shown  that  oatmeal  is  almost  as  nutritious  as  the 
very  best  English  beef,  and  that  it  is  richer  than  wheaten  bread  in  the  elements 
that  go  to  form  bone  and  muscle.  Prof.  Forbes,  of  Edinburgh,  during  some 
20  years,  measured  the  breadth  and  height,  and  also  tested  tlie  strength  of  both 
the  arms  and  loins  of  the  students  of  the  University — a  very  numerous  class, 
and  of  various  nationalities,  drawn  to  Edinburgh  by  the  fame  of  his  teaching. 
He  found  that  in  height,  breadth  of  chest  and  shoulders,  and  strength  of  arms 
and  loins,  the  Belgians  were  at  the  bottom  of  the  list,  a  little  above  them  the 
French,  very  much  higher  the  English,  and  highest  of  all  the  Scotch  and  Scotch- 
Irish,  from  Ulster,  who,  like  the  natives  of  Scotland,  are  fed  in  their  early 
years  with  at  least  one  meal  a  day  of  good  milk  and  good  oatmeal  porridge. 

As  a  Drink. — Speaking  of  oatmeal  an  exchange  remarks  that  a  very 
good  drink  is  made  by  putting  about  2  spoonfuls  of  the  meal  into  a  tumbler  of 
water.  The  western  hunters  and  trappers  consider  it  the  best  of  drinks,  as  it  is 
at  once  nourishing,  stimulating  and  satisfying.  It  is  popular  in  the  Brooklyn 
navy  yard,  2%  lbs.  of  oatmeal  being  put  into  a  pail  of  moderately  cold  water. 
It  is  much  better  than  any  of  the  ordinary  mixtures  of  vinegar  and  molasses 
with  water,  which  farmers  use  in  the  haying  and  harvest  field. — New  York  Mail. 

Remarks. — I  know  the  value  of  oatmeal  as  a  food;  and  I  have  not  a  doubi 
of  its  value  as  a  drink;  putting  the  meal  to  common  water  for  the  drinking,  by 
laborers,  when  at  work.  My  son  and  myself  drank  of  it,  as  used  by  the 
laborers  on  the  Brooklyn  bridge,  as  we  visited  that  structure,  passing  through 
there  to  the  Centennial  in  1876,  and  liked  it  very  much;  and  the  superintend- 
ent said  he  should  not  be  willing  to  even  try  to  do  without  it;  though  I  think 
they  only  put  1  lb.  to  a  pail  of  water.  It  would  certainly  be  very  nourishing 
with  2  table-spoonfuls  of  it  to  a  glass  of  water,  as  spoken  of  by  the  exchanrco 
above,  half  the  amount  would  meet  my  own  ideas,  as  sufficient,  even  when  the 
nourishment  was  especially  needed.  ,     ' ' 

.    Oatmeal  Porridge,  Scotch,  and  Cracknels,  or  "Scotch  Ban- 


VARIOUS  DISHES. 


465 


nooks."— An  Englishwoman  in  the  Germantown  (Pa.)  Tdcgraph  gives  the 
following  instructions  to  make 

Oatmeal  Porridge.— "Oatmeal  porridge  is  especially  suitable  for  chil- 
dren. It  nourishes  their  bones  and  other  tissues,  and  supplies  them  in  a 
greater  degree  than  most  foods  with  the  much  needed  element  of  phosphorus. 
If  they  grow  weary  of  it,  tliey  can  be  tempted  back  with  the  bait  of  golden 
syrup,  ,iani,  or  marmalade,  to  be  eaten  with  the  porridge.  The  Irish  and 
Scotch  make  their  porridge  with  water,  and  add  cold  milk,  but  the  most  agree- 
able and  nutritive  way  is  to  make  it  entirely  with  milk,  to  use  coarse  oatmeal, 
and  to  see  that  it  is  not  too  thick."    The  following  is  a  good  receipt: 

Bring  a  quart  of  milk  to  the  boiling  point  in  an  enamel-lined  sauce-pan, 
and  drop  in  by  degrees  8  oz.  of  coarse  oatmeal;  stir  till  it  thickens,  and  then 
boil  for  half  an  hour.  The  mixture  should  not  bp,  too  thick,  and  more  milk 
can  be  added  according  to  the  taste. 

For  the  Cracknels,  or  Scotch  Bannocks,  to  Keep  a  Year.— 

Take  the  finest  oatmeal  and  stir  in  barely  enough  water  to  wet  it  through;  add 
a  pinch  of  salt;  let  it  stand  for  10  minutes  to  swell;  then  roll  it  out  a  quarter  of 
an  inch  in  thickness,  first  flouring  the  board  and  rolling  pin  with  wheaten  flour; 
cut  it  with  a  biscuit  cutter,  and  bake  in  a  moderate  oven;  these  cakes  will  burn 
quickly  and  only  require  to  be  of  the  lightest  brown.  If  put  in  a  close  jar  they 
will  keep  for  several  months.  In  the  Highlands  they  preserve  their  bannocks 
in  the  barrels  of  oatmeal  and  keep  them  a  year  or  so." 

Oatmeal  Mush. — The  true  way  to  make  oatmeal  mush  is  in  a  rice-kettle; 
but  if  you  have  it  not,  a  porcelain  lined  one  is  next  best;  iron  will  do.  If  made 
in  the  rice  or  double  kettle;  simply  water  enough  to  cover  the  meal  is  enough;, 
then  cover  the  dish  and  cook  till  done,  without  fear  of  burning.  To  make  in. 
an  open  kettle,  put  in  water  sufficient  to  make  the  right  quantity,  and  bring  to- 
aboil;  adding  a  little  salt;  then  stir  in  coarse  oatmeal  until  it  is  as  thick  as  you; 
wish  to  eat  it;  then  slip  back  on  the  stove  to  ■  immer  slowly  for  half  an  hour,  or 
till  done.  Eaten  with  meat,  or  served  with  milk,  milk  or  sugar,  or  cream,  as 
desired. 

Oatmeal  to  Cook  in  an  .Earthen  or  Stone  Jar.— To  one  cup  of 

of  coarse  oatmeal,  add  1  qt.  of  cold  water,  in  a  stone  jar;  set  it  in  a  kettle  of 
boiling  water  and  boil  1  hour;  do  not  stir  it;  serve  with  sugar  and  cream. — 
Alice  Kimball,  Winfield,  Iowa. 

Bernard. — This  plan  of  cooking  in  an  earthen  crock  in  a  kettle  of  water  is 
perfectly  safe,  and  not  the  least  danger  of  scorching,  whether  it  be  oatmeal, 
hominy,  com,  or  wheat  grits,  cracked  wheat,  corn-starch,  sea-moss,  farina,  or 
any  of  the  nice  breakfast  dishes,  mixed  or  cooked  in  milk.  Even  in  cooking 
beans  there  is  nothing  better  to  bake  them  in  than  a  stone  jar.  I  cannot  better 
close  this  subject  than  with  a  quotation  from  CasseWa  (Scotch)  Magazine,  which 
says  of  oatmeal : 

"We  have  called  it  the  food  for  bones  as  well  as  brain;  muscle  as  well  aa 
™ind.  To  the  laboring,  or  artisan  class,  it  commends  itself  as  an  article  of  diet 
oi\  account  of  cheapness,  the  readiness  and  economy  with  which  it  can  btt 
30 


466 


DB.  CEASE'S  RECIPES. 


cookea,  ana,  wWle  It  is  easily  digested,  it  contains,  as  we  have  seen,  a  larger 
proportion  than  wheaten  bread  of  the  elements  that  go  to  form  bone  and  mua- 
fHa.  The  best.  Scotch  oatmeal  costs  2-pence  a  pound,  and  this  contains  far 
more  true  noarishmer.t,  in  tlie  opinion  of  some  medical  men,  than  the  same 
•weight  of  Liebig's  extract.  It  commends  itself  to  literary  men,  and  all  work- 
ers who  earn  their  bread  by  the  sweat  of  their  brains.  There  are,  as  we  happen 
to  know,  several  well-known  authors,  who,  though  born  and  bred  this  side  the 
Tweed,  nevertheless  swear  by  oatmeal  porridge  as  a  brain-inspiring  compound. 
Then,  as  to  its  palatableness,  we  ourselves  have  long  held  the  belief  that  not 
only  is  porridge  rich  in  nutritive  matter,  but  when  nicely  cooked,  and  eaten 
-with  new  milk,  is  simply  delicious,  a  dainty  dish,  fit,  indeed,  to  set  before  any 
ting," 

Eemarks. — The  only  objection  that  can  possibly  be  raised  against  oatmeal 
in  the  United  States  is  its  cost.  With  the  "Yankee"  determination  in  this 
•country  to  double  our  money  every  time  we  "turn"  it,  it  costs  in  this  city, 
Toledo,  1883,  5  cents  per  lb.  which  is  double  what  it  ought  to  cost,'if  millers  gen- 
•erally  would  prepare  it;  but  from  the  expense  of  machines  to  hull  it,  this  will 
not  probably  be  done  very  soon.  Yet,  certainly,  everybody  can  afford  to  buy 
«nough  for  the  "porritch,'  and  also  to  make  a  mush  for  breakfast.  "So  mote 
it  be."  Still  the  fact  of  having  to  pay  25  cents  for  5  lbs.  of  oatmeal  in  free 
America  is  simply  ridiculous,  when  oats  can  be  bought  for  80  to  50  cents  a 
bushel. 

Cracked  Wheat  Mush,  Very  Excellent— The  Same  Also  if 
Cooked  Whole.  —  Cracked  wheat  makes  an  excellent  mush,  cooked  and 
eaten  the  same  as  oatmeal;  and  is,  no  doubt,  richer  and  more  palatable  to  some 
than  oatmeal.  The  kernel  simply  needs  to  be  cracked,  or  broken.  If  it  is  done 
loo  finely,  the  flour  needs  to  be  sifted  out.  The  author  is  fond  of  having  wheat 
■cooked  whole.  It  takes  longer  boiling,  but  if  nicely  done  and  eaten  with  cream 
or  milk  and  a  little  sugar  it  makes  an  excellent  relish  at  tea-time,  or  any  time, 
■Can  be  cooked  either  cracked  or  whole,  without  burning,  in  a  rice-kettle 
<which  see),  or  by  putting  into  a  tin  pail  and  setting  into  a  kettle  of  water,  with 
sticks  or  nails  under  the  bottom  of  the  tin  pail,  so  this  does  not  touch  the  bot- 
tom of  the  kettle. 

Beets,  To  Bake. — Beets  are  sweeter  and  nicer  baked  than  boiled.  The 
«ugar,  of  which  a  good  beet  is  full,  is  retained  better  by  baking  than  by  boiling, 
■which  extracts  and  carries  oflf  considerable  of  Iheir  natural  sweetness.  Turn, 
if  need  be,  occasionally,  to  avoid  burning.  To  be  washed,  but  not  peeled  till 
after  baking.  Serve  with  butter,  pepper  and  salt,  the  same  as  if  boiled,  but 
they  will  be  found  nicer  and  sweeter  than  if  boiled. 

Stewed  Beets  with  Onions.  — Pare  thinly,  and  slice  thinly,  and  put 
with  some  sliced  onions,  J^  to  J^  as  much,  according  to  the  fondness  of  the 
family  for  onions,  putting  into  a  stew-pan  with  pepper,  salt,  and  butter  rubbed 
with  a  little  flour;  stirr  into  hot  water  or  milk  enough  to  cover  them  well,  and 
«tew  till  the  beets  are  tender.  Young  beets  will  require  about  an  hour,  old  ones 
longer.    Serve  hot  at  dinner.  '>' 


VARIOUS  DISHES. 


467 


Beets  Hashed  with  Potatoes,  a  Very  It^ice  Dish.— The  c  ithor 
Is  very  fond  of  properly  boiled  or  baked  beets  hashed  with  an  equal  amount  of 
<;old  potatoes,  and  warmed  up  by  putting  in  a  bit  of  butter,  a  little  water  or 
milk,  as  potatoes  are  often  done  alone  for  breakfast.  The  sweetness  of  the 
beets  is  nicely  brought  out  in  this  way.  Pepper  and  salt,  of  course.  Don't 
fail  to  try  it. 

Parsnips,  Cakes  or  Balls.— Wash  and  boil  in  water  with  a  little  salt 
in  it  until  perfectly  tender.  When  cold,  scrape  off  the  skin,  mash  them,  and 
for  each  cup  of  the  mashed  parsnips,  put  bread  crumbs,  %  cup;  a  beaten  egg; 
salt  and  pepper,  to  taste;  flour  the  hands  and  make  into  balls,  brown  in  hot  but< 
ter,  and  serve  hot. 

Parsnips  Stewed  in  Milk.— Cut  cold,  boiled  parsnips  in  slices,  usually 
lengthwise;  put  into  milk,  with  a  little  butter,  pepper  and  salt,  and  stew  a  few 
minutes;  then  thicken  with  a  little  flour  rubbed  smoothly  in  a  little  water  or 
milk.  Parsnips  are  almost  always  served  hot;  but  I  have  been  very  fond  of 
them  cold. 

Fried  Parsnips.— Cut  cold,  well-boiled  parsnips  into  long,  thin  slices; 
apply  salt  and  pepper  to  taste,  dredge  or  dip  in  flour,  or  not,  as  you  prefer,  and 
fry  in  hot  drippings  or  butter.     Drain  a  moment  over  a  colander  before  serving. 

Egg  Plant,  Fried. — Cut  in  slices  half  an  inch  thick  and  lay  in  salt 
-water  1  hour;  drain,  dip  in  beaten  egg,  then  in  cornmeal,  cracker  crumbs  or 
flour,  and  fry  until  brown  and  nicely  tender.  They  are  good  fried  after  ham. 
Pick  as  soon  as  full  grown,  not  allowing  to  get  ripe. — Elise,  St.  Johns,  Mich. 

Tomatoes,  To  Broil. — Take  ones,  not  very  ripe,  cut  in  thin  slices,  rub 
a  little  butter,  salt  and  pepper  together  and  spread  over  the  slices  nicely,  and 
broil  on  a  gridiron  or  beefsteak  broiler,  which  see.     Serve  hot. 

Remarks. — This  is  the  only  way  the  author  cares  for  them.  They  are  very 
nice  done  thus. 

Squash  Baked.— Clean  nicely,  by  cutting  open  and  scraping  out  the 
inside  with  a  spoon.  Cut  in  suitable  pieces,  or,  if  a  fully-ripe  Hubbard,  break 
in  pieces,  and  place  in  the  oven  flesh  side  up.  Allowing  1  hour  for  baking.  It 
may  be  taken  out  of  the  shell  when  done,  and  seasoned  with  salt,  pepper  and 
butter,  before  serving;  or  allow  each  one  to  take  a  piece  and  season  to  suit 
himself.  Even  those  not  quite  ripe  are  good  thus,  baked.  Should  come  to 
the  table  "as  hot  as  blazes."  Boiled  squash  are  seasoned  the  same,  but  the 
water  must  be  pressed  out  as  much  as  possible.  Summer  squash  are  most  fre- 
quently boiled,  but  the  water  is  seldom  half  pressed  out  as  it  ought  to  be. 

Potatoes — General  Remarks. — Although  less  than  one-tenth  of  the 
potato  is  really  nourifhing  (the  rest  being  water),  yet  with  us  Americans,  Irish- 
like, thors  '^ve  bu*:  /ov  meals  eaten  in  which  potatoes  do  not  form  a  part.  Bak- 
inr^thsm,  ^t  is  pretty  generally  known,  is  the  most  healthful  way  of  cooking 
tliem,  as  it  drives  off  much  of  the  water  and  leaves  them  more  nourishing  than 
by  steaming  or  boiling;  steaming  is  next  best,  boiling  the  poorest  way  of  all;  as 
it  so  often  leaves  them  watery  and  bad;  yet,  no  one  would  always  like  them 


468 


DR.  CUASE'8  RECIPES. 


cooked  In  the  same  manner;  hence,  I  shall  give  a  kind  of  "bill  of  fare,"  for  a 
week,  dilTerently  cooked  for  dinner,  after  which  I  will  also  give  some  very 
choice  ways  of  cooking  and  serving  them.  Remember  this,  however;  that  the 
most  nutrit-'ous  part  of  the  potato — the  starch — is  richest,  next  to  the  skin, 
hence  when  they  are  to  be  peeled,  raw,  pare  as  thin  as  possible.  Prof.  Blat, 
the  great  French  cook,  says  the  skinning  process,  as  he  calls  it,  is  all  wrong. 
His  plan  is  to  dig  out  the  eyes  and  peel  after  boiling,  etc.,  claiming  that  the 
nourishment  from  them  is  not  more  than  7  or  8  per  cent.,  the  balance  mainly 
water,  of  which  there  Is  not  a  doubt.  The  following  methods  of  preparing  for 
dinner  for  each  day  In  the  week,  will  always  help  one  to  decide  what,  in  tJio 
potato  line,  shall  I  have  for  dinner?  And  by  turning  to  the  actual  bill  of  faro 
for  a  week,  among  the  meat  dishes,  will  help  to  decide  the  whole  question  as  to 
what  the  dinner  shall  be.  These  directions,  or  recipes,  are  from  a  writer  to  the 
Housekeeper,  who  you  will  readily  see,  had  an  excellent  judgment,  if  not  an 
actual  experience  In  the  matter.  I  am  sorry  tliey  did  not  come  to  me  so  I  can 
give  the  writer's  name.    TJicy  were  given  under  the  head  of: 

''Potatoes  in  Seven  Ways,"  or  for  Dinner  Each  Day  of  the 
Week. — The  writer  says:  "Editor  Housekeeper: — Let  me  give  you  a  few  little 
hints  la  regard  to  the  different  methods  of  cooking  potatoes,  so  that  the  oft 
abused  boiled  potato  may  be  varied  during  the  week  at  dinner: 

I.  "Sunday. — Mashed  potatoes;  peel  (thin),  steam,  place  in  a  pan  and 
1  nsh,  add  milk,  butter  and  salt,  and  then  beat  like  cake  batter,  the  longer  the 
Ik  r,  till  they  are  nice  and  light.  This  steaming  and  beating  will  be  found  a 
great  Improvement. 

II.  "  Monday. — Baked  potatoes  in  their  jackets.  By  the  way,  if  any  are 
left  over  they  may  be  warmed  over  by  not  peeling  them  till  cold,  and  then 
slicing. 

III.  "  Tuesday. — Peel  and  bake  them  with  the  roast  of  beef. 

rV.  "Wednesday. — Prepare  them  In  the  Kentucky  style,  as  follows: 
The  potatoes  are  sliced  thin,  as  for  frying,  and  allowed  to  remain  in  cold  water 
y^  hour.  The  slices  are  then  put  In  a  pudding  dish,  with  salt,  pepper  and  some 
milk — about  %  pt.  to  an  ordmary  pudding  dish.  They  are  then  put  into  an 
oven  and  baked  for  an  hour.  When  taken  out,  a  lump  of  butter  the  size  of  a 
hen's  egg  Is  cut  Into  small  bits  and  scattered  over  the  top.  Those  who  have 
never  eaten  potatoes  cooked  thus,  do  not  know  all  the  capabilities  of  that  escu- 
lent  tuber.  The  slicing  allows  the  interior  of  each  potato  to  be  examined,  hence 
its  value  where  potatoes  are  doubtful,  though  the  poor  ones  are  not  of  necessity 
required.  The  soaking  in  cold  water  hardens  the  slices,  so  that  they  will  hold 
their  shape.  The  milk  serves  to  cook  them  through,  and  to  make  a  nice  brown 
on  the  top;  the  quantity  can  only  be  learned  by  experience;  if  just  a  little  is 
left  as  a  ricii  gravy,  moistening  all  the  slices,  then  it  is  right.  In  a  year  of 
small  potatoes,  this  method  of  serving  them  will  be  very  welcome  to  many  a 
housekeeper. 

V.    "  TnuKSDAY. — Peel,  steam  and  serve  whole. 

VI.  "  Fbiday. — •  Potatoes  a  la  pancake;'  peel,  cut  In  thin  slices  length 
wise,  sprinkle  with  pepper  and  salt,  and  fry  In  butter  or  beef  drippings,  turning 
like  gnr'dle  cakes. 

VII.    Saturday. — Potatoes  boiled  In  their  jackets.  i  > 

"  These  are  simple  ways,  but  give  variety.  On  Monday  and  Tuf  '  '^ 
aitwBjs  prepare  them  in  some  way  in  the  oven,  as  as  to  leave  top  of  stove .  .e. 


VARIOUS  DISHES. 


460 


Pried  Potatoes  (Saratoga*s  Secret).— It  Is  my  custom  to  make  my 
Items  as  short  as  possible,  aud  have  them  understood,  but  "  Q.  B.  B."  wrote  the 
following  in  •tuch  a  spicy  manner  to  the  Springfield  Republican,  I  •  ink  it  will 
give  an  additional  relish  to  the  potatoes  to  give  it  in  his  own  words.         .e  nicety 
or  daintiness  of  the  dish  more  than  pays  for  the  labor  of  preparing  it.     His 
words  were  as  follows:  "Saratoga  Potatoes,  tlie  poetry  of  common  life,  and 
costly  charm  of  Delmonico's  and  Parker's,  can  be  made  in  perfection  in  any 
kitchen  by  the  use  of  a  very  simple  apparatus,  consisting  of  a  large  blade  set 
slanting  into  a  wooden  trough  with  a  narrow  slit  in  the  bottom,  two  wire 
ficreens  or  sieves,  and  a  common  spider.     Select  8  large  potatoes,  pare  tliem  and 
slice  very  thin  with  the  cutting  machine,  soak  them  in  cold  water  for  2  hours, 
then  stir  common  table  salt  into  the  water,  1  tea-spoonful  to  a  quart,  and  allow 
them  to  remain  in  the  brine  J^  hour  longer.     Pour  them  upon  the  screen  to 
drain,  and  put  them  on  a  spider  with  1  lb.  of  clear  lard  over  a  brisk  fire.    When 
the  sliced  potatoes  dry  on  a  towel,  wait  until  the  lard  is  smoking  hot,  and  pour 
a  large  plateful  into  the  spider.    The  result  is  like  a  small  sea  in  a  white  squall, 
and  now  the  cook  shows  the  artistic  soul,  which  every  votary  of  that  noblest  of 
the  arts  muFt  possess  to  be  worthy  of  the  name.    Patient  and  calm,  with  steady 
and  incessant  motion  of  the  skimmer,  she  prevents  adhesion  of  any  two  affec- 
tionate slices,  and  watches  carefully  for  any  tender  burst  of  brownness  to  appear. 
Slowly  it  creeps  and  deepens  until  it  rivals  the  hue  of  the  fragrant  Havana. 
Haste  then  takes  the  place  of  caution,  lest  any  martyrs  burn  for  the  perfection 
of  others;  and  they  must  be  quickly  spread  upon  another  sieve  to  drain  until 
dry  and  greaseless  enough  for  the  fairest  fingers,  then  served  hot  to  melt  away 
Jike  a  kiss  on  sweet  lips,  with  a  dying  crackle  like  the  fallen  leaves  of  autumn." 
ReToarks.  —  Of  course,  these  may  be  sliced  with  a  knife,  cutting  them 
quite  thin  is  the  only  point  requiring  special  care.     Sieves  are  not  absolutely 
necessary,  but  help  the  drying  or  draining  process  considerably.     A  very  satis- 
factory substitute  may  be  made  by  any  intelligent  boy  of  a  dozen  years  old.'    A 
frame  of  wood,  about  a  foot  square,  on  the  principle  of  a  picture  frame,  of  soft 
wood  strips,  half  an  inch  thick  by  one  inch  wide,  halved  together  at  the  corners 
and  nailed;  then  small  holes  every  J^  inch  and  small  wires  woven  across  J^  or 
%  inch  apart  each  way,  will  answer  every  purpose.  •  ,-       ' 

Home  Style.— Wash,  pare,  and  slice,  in  the  ordinary  way,  as  many 
potatoes  as  required  for  the  meal;  rinse  in  cold  water,  then,  having  placed  a 
skillet  upon  the  stove,  with  2  or  8  spoonfuls  of  meat  drippings,  lard,  or  butter 
in  it,  to  become  hot,  put  in  the  sliced  potatoes,  sprinkling  a  little  salt  and  pep- 
per upon  them,  and,  as  the  bottom  ones  become  browned,  turn  them  till  all  are 
nicely  browned,  then  take  them  up  at  once  into  a  covered  dish,  to  keep  hot. 
This  makes  a  nice  dish  while  hot,  but  they  are  not  relished  after  having  become 
cold.  Peachblows  are  not  as  good  for  fr}'ing  as  those  which  do  not  crack  open 
while  boiling— they  become  softer  and  more  mussy.  Raw  potatoes  are  to  bo 
taken  in  both  recipes. 

Potato  Balls,  or  Cakes. — When  you  have  mashed  potatoes  left  over 
at  dinner,  which  liave  been  seasoned  with  butter,  salt,  and  milk,  or  cream, 
j2M,ke  them,  while  warm,  into  cakes  %  of  an  inch  thick,  and  set  by  till  morning; 


470 


J>R  CBABE'S  RECIPES. 


then  beat  an  egg,  into  which  dip  the  potato  cakes,  from  whence  lay  them  into 
a  frying-pan,  having  a  little  butter  in  it,  of  tlie  right  heat  to  brown  the  calica 
quickly.  Take  ap  in  a  tureen  to  keep  hot.  Potatoes  mny  be  cocked  and 
seasoned  purposely  for  making  these  cakes;  but  it  is  best  to  prepare  them  and 
make  up  the  cakes  in  the  afternoon,  as  they  b.-own  better  for  having  dried  out 
over  night. 

Saratoga  Pried  Potatoes,  Short  Way.— Wash  the  potatoes  clean, 
pare,  slice  with  a  potato-slicer,  very  thin,  throw  into  cold  water  long  enough  to 
take  out  some  of  the  starch,  then  wipe  dry  and  put  into  boiling  lard,  a  few 
pieces  at  a  time.  Be  sure  and  keep  the  lard  boiling.  As  soon  as  the  potatoes- 
are  of  a  clear,  golden  brown,  skim  them  out,  drain  them  in  a  colander  or  sieve, 
and  serve  hot. 

Remarks. — If  the  potatoes  are  well  covered  with  water,  stirred  up  two  or 
three  times,  and  the  water  changed  once,  they  being  sliced  very  thin,  an  hour 
will  remove  much  of  the  starch,  which  you  must  understand  by  the  general 
remarks  above,  takes  away  the  nourishment;  hence  I  sliould  prefer  less  soaking 
than  given  in  No.  8. 

Potatoes  Fried  With  Eggs.— Slice  cold  boiled  potatoes,  and  fry  in 
butter  till  nicely  brown,  in  this  time  heat  1  or  2  eggs,  as  below,  and  stir  into  tli& 
I)Otatoes  nicely,  and  take  up  at  once,  so  as  not  to  harden  the  egg,  but  merely  to 
cook  slightly.  One  egg  is  enough  for  3  or  4  persons  wlio  are  not  especially 
fond  of  potatoes;  if  most  of  the  family  are  fond  of  them  have  plenty,  and  us& 
additional  eggs  to  correspond.    Choice. 

Potatoes  "Tip-Top."— Boil  8  large  potatoes  in  their  skins,  and  let 
them  cool.  When  cold,  peel  them  and  cut  them  into  thick  slices.  Put  into  a 
stewpan  2  oz.  of  butter,  in  a  thin  slice;  and  when  it  is  melted  add  1  tea-spoon 
of  well  seasoned  stock,  or  gravy  (see  gravy  below),  1  tea-spoon  of  finely 
chopped  parsley;  chopped  lemon,  and  1  tea-spoon  of  mixed  pepper  and  salt 
Stir  these  well  together  over  the  fire  till  hot,  add  the  potatoes,  simmer  5  min- 
utes, stir  in  the  juice  of  a  lemon  and  serve  hot. 

Remarks. — Of  course,  if  you  have  no  parsley,  and  do  not  like  onions,  do 
without  either,  and  still  it  will  be  "tip-top." 

Potatoes  en  Caisse  (In  a  Case.) — Wash  some  large,  fine  potatoes  of  a 
mealy  sort  and  bake  them.  When  done  cut  a  small  hole  in  the  top  of  each  and 
carefully  scoop  out  the  whole  of  the  inside;  mash  this  fine,  in  a  saucepan  over 
the  fire,  mixing  with  it  a  large  table-spoonful  of  butter  and  a  generous  quan- 
tity of  cream.  Salt  and  black  or  white  pepper  to  taste,  and  stir  in  the  wliipped 
Whites  of  2  eggs.  Fill  \\\>  the  skins  of  the  potatoes  with  the  mixture.  Set 
them  into  tlie  oven  for  a  few  niotnents  and  serve  hot.  These  amounts  are  for  (5 
large  potatoes.     Keep  the  same  iiroporlion  for  any  number. 

Potatoes,  Duchesse,  or  Potato  Balls,  Baked.— Boil  and  pass 
through  a  sieve  6  fine  potatoes.  There  must  be  no  lumps.  Add  1  gill  of 
cream,  the  yolk  of  3  eggs,  pepper,  salt,  a  little  chopped  parsley,  and  a  hint  of 
nutmeg.  The  mixture  must  be  thoroughly  smooth  and  well  mixed.  Take  a 
table-spoonful  at  a  time,  form  into  a  ball,  brush  the  top  slightly  with  a  beaten 
egg;  place  in  a  buttered  pan,  and  set  them  in  the  oven  until  nicely  browned. 


VARIOUS  DISHES. 


47* 


Potatoes  with  and  Without  Onions  for  Breakfast.— Boil  potar 
toes  a  little  underdone;  when  cold,  peal  and  chop  flncly;  have  an  onion  or  two, 
if  several  in  the  family,  also  boiled  underdone,  and  finely  minced.  Put  on  a 
saucepan  with  milk,  1^  cups,  and  bring  to  a  boil;  then  add  butter,  a  table* 
spoonful  as  lifted  from  the  crock,  and  when  melted,  stir  in  the  potatoes  and 
onion,  and  cook  about  15  minutes,  or  until  creamy.  If  onions  nro  not  tolerated 
by  anyone  use  the  potatoes  alone,  or  with  hash.ed  beets,  in  the  same  manner. 

'Remarks. — The  author  takes  them  one  day  with  onions,  the  next  witl» 
l)eets. 

New  Potatoes  a  la  Creme  or  in  Milk.— Take  the  small  new  potaw 
toes,  scrape  off  the  skins  when  washed,  and  boil,  or  better,  steam  them  not  qi:it9 
done,  the  day  before  needed  for  breakfast;  in  the  morning  chop  or  cut  fine,. 
with  any  others  left  over;  salt  and  pepper  to  taste.  One  cup  of  milk  to  3  or  3  off 
potato  Heat  the  milk  with  a  table-spoonful  of  butter,  and  stir  in  tlio  potatoes^ 
and  warm  up  nicely. 

Remarks. — A  Mrs.  Deacon  Warner,  for  whose  husband  I  worked  in  hay- 
ing the  first  half  month  I  ever  worked  away  from  home,  over  i50  years  ago, 
used  to  get  them  up  in  this  way,  and  I  thought  tliera,  and  still  think,  they  aro 
the  nicest  I  ever  eat.  Of  coiirse  old  ones  may  be  used  in  the  same  manner,  and 
are  nice,  but  the  new,  it  seems  to  me,  at  least,  richer,  and  I  know,  more  sweet 
and  tender. 

Potato  Fritters.  This  receipt  was  given  by  one  of  those  persons  who 
Bwre  recently  have  been  having  schools  of  Instruction  in  the  cities  in  the  art  ot 
coo'sery,  Miss  Parloa.    She  says: 

One  pint  of  boiled  and  mashed  potato;  J^  cup  of  hot  milk;  3  table-spoonf ula 
of  butter;  3of  sugar;  2eggs;  a  little  nutmeg;  1  tea-spoonful  of  salt.  DiKECTioNa 
—Add  the  milk,  butter,  sugar  and  seasoning  to  the  mashed  potato,  and  then  add 
the  eggs  well  beaten.  Stir  until  very  smooth  and  light.  Spread  about  J^  aa 
inch  deep  on  a  buttered  dish,  and  set  away  to  cool.  When  cold,  cut  into 
squares.  Dip  in  beaten  egg  and  in  bread-crumbs,  and  fry  brown,  in  boiling 
fat.    Serve  immediately. 

Remarks.— I  take  this  to  be  only  another  name  for  potato  balls,  but  they 
will  be  a  nice  thing  to  have  around  about  mealtime. 

Sliced  Potatoes  to  Bake  With  Pork.— Dig  out  the  eyes  and  pare 
Tery  thinly,  raw  potatoes,  and  slice  very  thinly  also,  to  nearly  fill  a  2-quart 
pudding  dish  (earthen).  Season  freely  with  salt  and  pepper  over  the  top;  then 
pour  over  sweet  milk  %  full,  which  will  carry  the  seasoning  among  the  slices. 
Cut  5  or  6  slices  of  pork  and  lay  over  the  top,  as  a  covering.  Bake  about  % 
hours.  If  the  pork  is  likely  to  get  too  much  browned,  cover  with  thick  browo 
paper  till  the  potatoes  are  done. 

Esoaloped  Potatoes  or  Potatoes,  with  Cracker  Crumbs.— Slice 
^  Jte  thin,  cold  boiled  potatoes,  to  the  amount  of  a  quart  or  more,  and  roll 
crackers  to  nearly  the  same  amount.  Season  the  potatoes,  about  2  tea-spoonfuls 
of  salt  and  pepper  to  taste,  and  plar  half  of  the  potatoes  in  a  suitable  baking- 
dish,  placing  bits  of  butter  upon  tii.m;  then  half  of  the  cracker  crumbs,  and 


47a 


DR  CEASE'S  RECIPEB. 


pour  over  ^  pint  of  cream  (raillL  wOI  do,  but  if  milk  is  used,  use  butter  mora 
freely);  then  the  balance  of  tlic  potatoes,  as  the  first,  and  cover  with  (he  bal> 
ance  of  the  crumbs  and  cream,  or  milk,  as  before,  with  more  butter,  and  bake 
nntil  richly  b.  owned  and  well  heated  through.  To  be  eaten  with  butter  or 
any  meat  gravies  for  dinner  or  tea.  Tlie  same  may  be  done  with  sweet  pota- 
toes, several  other  plans  of  cooking  which  are  given  below. 

Potatoes,  Gravy  for.— Put  a  table-spoonful  or  more  of  butter,  accord* 
Ing  to  the  quantity  of  potatoes  you  have,  into  a  frying-pan  and  set  over  the  Are 
until  brown,  being  careful  not  to  scorch  it.  Mix  a  table-spoonful  of  flour  in  a 
cup  of  thin,  sweet  cream,  or  milk,  if  one  has  no  cream;  pour  into  the  browned 
butter,  boil  up,  season  with  pepper  and  a  little  salt  if  necessary,  and  turn  over 
the  potatoes. 

Sweet  Potatoes,  to  Bake— Moist  and  Nice.  —  Those  with  experi- 
ence in  baking  sweet  potatoes,  claim  them  to  bo  more  moist,  and  sweeter,  for 
having  been  half  boiled,  or  steamed,  before  putting  into  the  oven.  Very  small 
ones  should  not  be  chosen  for  baking.    Lake  in  a  modeiate  oven. 

Sweet  Potatoes,  Broiled. — Thinly  pare  lar^e,  fine  sweet  potatoes. 
Cut  them  lengthwise  into  thick  slices,  and  broil  them,  upon  a  wire  griddle,  over 
a  clear  hot  fire.  When  crisp  and  brown,  put  them  upon  a  hot  platter,  sprinkle 
pepper  and  salt  over  them  and  add  butter  cut  into  small  pieces.    Serve  very  hot. 

Sweet  Potato  Cakes— Very  Nice.  —  Kemove  the  skin  from  3  or  8 
mediiun-sized  sweet  potatoes,  left  over,  and  mash  them  nicely,  and  mix  in 
about  8  ozs.  (3  email  table-spoonfuls)  of  flour,  salt  and  pepper  to  taste,  a  good 
lump  of  butter,  and  warm  milk  enough  to  make  a  good  dough.  Roll  this  out 
on  the  kneading  board,  and  cut  out  a  cake  about  the  size  of  your  baking  tin; 
butter  the  tin  well,  and  scatter  a  little  flour  over  it;  then  lay  in ;  when  you  think 
li  Is  nearly  done,  turn  it  over.  If  the  bottom  of  the  oven  Is  very  hot,  put  a 
grate  under  the  baking-tin  to  prevent  getting  too  much  brovmed.  The  danger 
of  burning  is  lessened  if  instead  of  one  cake  you  cut  the  dough  in  buscuit-shapo 
about  2  inches  thick.  If  covered  while  baking,  the  cakes  will  be  more  moist. 
These  can  bo  made  of  other  potatoes  as  well  as  of  the  sweet  ones. 

Remarks. — Either  of  these  plans  not  only  enable  one  to  use  up  cold  or  left, 
over  sweet  potatoes,  but  "  Irish "  potatoes,  too,  and  at  the  same  time  make  a 
nice  dish  for  the  table — the  same  as  though  the  potatoes  had  been  cooked  pur- 
posely for  these  uses;  in  fact,  it  is  well  to  cook  some  extra  ones  for  eitlxer  of 
these  purposes,  preferred,  at  the  time. 

FRUIT— How  and  When  to  be  Eaten  to  Heceive  the  Great- 
est Benefit. — Oeneral  Bemarks. — We  now  come  to  the  question  of  fruit  asi 
eaten  in  its  natural  state — uncooked — and  also  in  its  various  forms  of  cookery. 
And  as  apples  are  used  throughout  tlie  year,  as  well  as  more  freely  tlian 
any  other  kinds,  they  will  receive  the  greater  attention;  but  what  is  said  of 
them  will  apply,  generally,  with  equal  force  to  most  other  fruit,  in  their  season. 
To  derive  the  greatest  benefit  from  the  use  of  almost  any  kind  of  fruit,  in  its 
natural  state,  it  should  be  eaten  just  before  the  meal,  or  at  its  close;  then  not 
any  "nibbling''  of  it  between  meals;  for  this  plan  is  a  very  great  source,  o» 


VAJilOUS  DISHES. 


47a 


cause  of  (lyspepala.  When  the  eating  of  fruit  docs  barm.  It  ts  generally  because 
it  is  eaten  at  improper  times,  in  improper  quantities,  or  when  imperfectly 
ripened.  An  eminent  pliysician  recently  said:  "  If  my  patients  would  eat  a 
couple  of  oranges  every  morning  before  brealsfast,  from  February  to  June,  my 
practice  would  be  gone."  It  is  a  simple  tiling  to  do,  but  it  would  be  magical 
in  its  alterative  action  upon  the  system.  And  to  derive  the  greatest  benefit 
liora  tlie  use  of  our  common  fruits,  let  only  sufficient  sugar,  cream,  season^ 
Ing,  etc.,  be  used  to  give  a  relish,  tliat  the  pure  fruit  acids  may  have  their 
cooling  and  correcting — alterative — inlluence  upon  the  system. 

Fruit  Cooking,  Suitable  Vessels  for. — In  cooking  any  acid  fruit 
(and  most  of  them  are  of  an  acid  nature),  tin,  bra"  •,  or  porcelain  vessels  are  the 
best;  never  cook  them  in  glazed  earthen,  '^•-  iccount  of  the  lead  in  the  glazing, 
nor  in  copper  without  especial  care  to  brignten  it  with  brick-dust  and  flannel, 
and  to  pour  out  as  soon  ai  done. 

Fruit  as  a  Medicine.  —  Apples,  peaches  and  strawberries,  perfectly 
ripe  and  juicy,  are  not  only  some  of  our  most  delicate  fruits;  but  they  are  a 
pleasant  and  alterative  medicine  (eaten  in  moderation,  as  suggested  by  the  phy- 
sician in  speaking  of  oranges).  These  fruits,  perfectly  ripe,  digest  in  IJ^  to  9 
liours,  while  boiled  cabbage  requires  4  to  5  hours.  Baked  apples  and  baked 
peaches  (which  see)  make  as  healthful  a  dessert  as  can  be  placed  upon  the 
table.  These,  and  strawberries  uncooked,  eaten  frequently  at  breakfast,  with 
Oraham  bread  and  nice  butter,  without  meat,  will  have  the  effect  of  removing 
constipation,  correcting  acidities,  cooling  and  removing  fever  tendencies  very 
effectually.  This  can  be  done  with  apples  nearly  all  the  year  round;  and  with 
children,  especially,  would  save  many  a  doctor's  bill,  as  well  as  meet  their 
craving  desires  for  something  of  an  acid  nature,  without  being  obliged  to  give 
them  food  requiring  much  longer  time  for  digestion.  We  will  first  give  a 
receipt  for  baking  peaches,  which  originated  with  myself,  and  carried  into 
sffect  many  times  by  my  dear  wife,  since  passed  to  her  reward  in  the  spirit 
world. 

Peaches,  To  Bake  for  the  Table,  and  for  Canning,  a  Very 
Choice  Dish— Equally  Applicable  to  Apples.  — Wash  fully  ripe 
peaches,  carefully  rubbing  off  the  furze,  with  a  siiitable  cloth,  from  the  skin, 
which  is  needed  to  hold  this  lucious  fruit  together;  cut  out  a  little  of  the  skin 
from  the  blossom  end,  to  allow  sugar  to  penetrate  and  the  juices  to  escape;  then 
place  a  baking  tin  full  of  them,  stem-end  down,  pour  upon  them  water  to  fill 
half  or  two-thirds  up,  and  scatter  on  sugar,  according  to  their  tartness 
to  make  them  palatable.  Place  in  a  moderate  oven  till  entirely  tender.  Servo 
hot;  but  if  any  are  left  over  they  are  nice  cold.  The  same  plan  is  equally 
applicable  to  apples. 

Remarks. — My  wife,  at  one  time,  having  some  apples  baked  in  the  abovd 
manner,  and  there  being  also  a  large  quantity  of  peaches  that  season,  and  sonsr 
upon  the  table  at  that  time,  the  thought  struck  me  like  a  flash,  to  ask  her  if  she 
ever  thought  of  or  saw  peaches  baked.  I  never  had,  nor  had  she.  Then  I 
asked  her  to  try  some  for  the  next  meal.  I  think,  which  she  did,  with  fi^tt  most 


474 


DR  CHASE'S  RECIPES. 


perfect  saUsfacUon— the  nicest  dish  of  balicd  fruit  tliat,  I  think,  I  ever  partook 
of.  It  was  repeated  many,  many  times,  and,  finally,  wlien  canning-time  came, 
more  than  half  that  was  put  up  was  done  in  this  way,  and  also  proved  entirely 
satisfactory,  and  was  continued  as  long  as  slic  lived.  The  author  will  guaran- 
tee satisfaction  to  all  who  try  it  fairly.  Many  people,  of  late  years,  ask;  "Will 
you  warrant  this  to  be,  or  do,  as  you  say?" — I  will,  hence  the  guarantee  above. 

Peach,  Apple,  and  Berry  Fritters.— Wash,  pare,  1ml ve  or  quarter 
peaches  or  apples,  according  to  their  size,  as  nmiiy  as  you  desire.  Make  a  bat- 
ter of  sweet  milk  (if  you  have  it,  If  not,  water),  flour,  and  baking  powder,  at 
the  rate  of  2  tea-spoonfuls  to  1  qt.  of  flour,  and  a  little  salt,  with  an  egg,  if  you 
have  it,  to  each  pint  of  milk  used;  when  of  proper  consistence,  stir  in  tlie  pieces 
of  fruit,  and  with  a  large  spoon  take  up  1  or  2  pieces  with  some  of  the  batter 
and  drop  into  hot  lard  and  brown  nicely.  Serve  hot,  with  cream  and  sugar, 
They  make  an  excellent  substitute  for  pies  and  puddings. 

For  Raspbenies  Blackberries,  Strawberries,  etc. — Make  the  batter  the  same, 
but  for  each  cup  of  berries,  sprinkle  upon  them  1  table-spoonful  of  sugar;  fry 
the  same,  but  dust  them  tliickly  with  powdered  sugar  to  sei-ve. 

Remarks. — Thus,  with  a  little  judgment  on  the  part  of  the  cook,  an  endless 
variety  of  dishes  or  articles  of  food  may  be  prepared  to  meet  the  varied  tastes  of 
guests  or  of  the  family,  English  currants,  or  raisins,  both  properly  stewed  iii 
but  little  water,  and  the  raisins  cut  into  halves  to  prevent  their  bursting  and 
scattering  the  hot  fat  when  put  in;  or  any  of  tlie  home-dried  fruits  may  be  usu() 
in  this  manner,  thus  extending  the  variety.  < 

Apples  Dried,  Their  Wholesomeness  as  Food,  and  Manner 
of  Cooking. — Tlie  Indiana  Farmer  recently  made  a  lengthy  plea  tor  dried 
apples,  from  which  I  condense  the  necessary  points  to  a  full  understanding  of 
the  subject.    It  says: 

"  Dried  apples  are  not  only  a  cheap  article  of  food,  but  very  wholesome; 
and  if  the  girls  will  pay  attention,  I  will  tell  them  how  to  cook  them,"  etc. 
These  two  points  being  admitted,  their  cheapness  and  wholesomeness,  I  can  now 
condense  very  much,  still  retaining  everything  essential.  Cook  but  few  at  a 
time,  as  they  become  flat,  or  stale,  by  long  standing.  Take  only  }^  as  much 
bulk  as  you  need  when  cooked,  as  they  swell  very  much.  Put  them  into  u  pan 
of  milk  warm  water  10  to  15  minutes;  then  mash  thoroughly,  and  carefully 
examine  every  piece  to  see  there  are  no  worms  in  them,  especially  so  if  they 
were  dried  upon  strings;  rinse  nicely,  and  place  in  a  porcelain  kettle,  or  in  a  tla 
pan,  and  cover  handsomely  with  cold  water;  cover  tightly  and  slowly  bring  to 
a  boil,  having  hot  water  to  replenish  with  if  more  is  needed.  When  tender, 
but  not  mushy,  add  sugar  to  taste.  If  stewed  too  long  they  shrink  and  turn 
dark.  Have  plenty  of  juice,  and  sugar  to  make  them  rich,  but  not  to  deaden 
the  flavor  of  the  apples,  and  you  have  a  dish  better  than  lialf  the  canned  fruits 
intise. 

The  Juice  of  Dried  Apples  a  Great  Beverage  for  the  Sick. 
—The  editor  closes  by  saying:  "  I  must  not  omit  to  mention  that  the  juice  off 
of  nicely  stewed  dried  apples  is  a  delicious  beverage  for  the  sick,  and  possesses 


VARIOUS  DJSIIKS. 


47» 


a  flavor  thai  Is  peculiarly  refreshing  and  grateful,  especially  where  therq  !» 
fever." 

Remarks. — The  author  fully  endorses  all  the  points  miule  by  the  editor, • 
having  always  been  very  fond  of  sauce  made  of  dried  npples,  having  plenty  or 
Juice.  For  me  it  is  preferable  to  most  other  saucer,  which  are  often  much  more 
expensive,  but  not  half  so  palatable.  For  the  bevenigo  for  the  sick,  a  dozca 
quarters  will  be  enough  for  a  quart  of  water,  with  simple  sugar  to  taste,  as  tho 
flavoring  needs  no  doctoring  generally.  Tho  evaporated  apples  are  still  so  ex- 
pensive, that  most  families  having  an  orchard,  should  continue  tlieir  practice 
of  drying  for  themselves. 

APPLE,  PEACH  AND  OTHER  FBTJIT  BUTTERS— How  to 
Make. — The  American  Qrocer,  in  giving  an  account  of  tho  manufacture  of 
fruit  butters,  as  a  business  in  the  cities,  from  dried  apples,  peaches,  quiucea 
and  pears,  using  sugar  and  water  in  place  of  the  juices  of  tho  fruit,  closes  ia 
the  following  language,  as  to  making  them  in  the  country.  It  says:  "  Tho 
same  pm'pose .  that  sugar  subserves  in  the  manufactories  here,  may  bo  accom- 
plished there  by  the  use  of  cider.  When  apples  are  ripe  make,  say  3  barrels, 
of  cider.  Then  pare,  and  core,  4  bushels  of  apples.  Then  boil  down  the  3 
barrels  of  cider  to  1)^  (the  author  would  say  boil  down  the  cider  first),  and  set 
it  convenient  to  the  copper  kettle,  in  wliich  place  the  4bush(;l8  of  apples.  Pour 
on  the  apples  from  the  cider  enough  to  answer  the  purpose  (to  nearly  cover 
them)  and  fire  up.  As  the  cider  boils  away,  add  more  until  it  is  all  used  up 
and  the  contents  of  the  kettle  brouglit  down  to  a  proper  consistency,  of  which 
one  must  be  judge.  A  little  practice  will  make  one  perfect  in  this  process. 
This  is  for  apples.  It  will  apply  equally  well  to  any  other  kind  of  fruit  from 
which  it  is  practicable  to  obtain  the  juice  as  one  would  from  apples." 

Remarks. — Any  other  fruit  may  be  made  with  the  cider;  but  the  flavor 
would  not  be  so  perfect  of  the  kind  used,  as  it  would  to  use  its  own  juices. 
Peaches  and  pears,  when  fully  ripe  and  juicy,  would  easily  supply  the  neces- 
sary amount  of  juice,  or  cider,  removing  the  stones  from  the  peaches  before 
grinding  and  pressing.  And  even  grape  juice  has  been  used  to  make  peacb 
butter. 

Of  course  these  ciders  should  be  boiled  down  the  same  as  apple  cider, 
above.  While  cooking  the  butter  there  must  be  watchful  care  and  constant 
stinlng,  to  avoid  burning.  If  cooked  down  pretty  thick,  so  as  to  just  spread 
nicely,  and  then  carefully  put  up  in  stone  jars,  and  kept  in  a  cool,  dry  place,  it 
will  keep  all  the  year  around.  Pour  into  tubs  as  soon  as  complete,  to  avoid 
creating  a  verdigris  on  the  copper,  by  standing,  which  is  poisonous.  The  cider, 
in  boiling  down,  needs  skimming  at  each  addition,  as  it  is  put  in.  This  boiled 
cider  is  nice  for  minced  pies,  apple  sauce,  etc. 

It  is  claimed,  however,  by  some,  that  the  best  apple  butter  is  made  by  using 
sweet  apples  only;  selecting  the  nicest,  botli  for  the  cider  and  for  the  butter.  It 
may  be  an  advantage  to  those  who  have  sweet  apples  in  abundance,  for,  as  a 
general  thing,  they  are  not  as  marketable  as  tart  or  sour  ones.  Most  people  will 
loe  satisfied  to  have  plenty  of  that  made  from  nice,  juicy,  tart  fruit,  at  least,  I  have 


470 


DJt.  CHASE'S  REOIPEa. 


always  been.  I  havo  seen  apple  butter  tbat  was  flavored  with  winter-green,  but 
give  mo  tlie  uatiirul  flavor  only.  The  following  short  plans  of  making  peach 
and  apple  butters,  from  a  Blade  writer,  may  suit  some  of  our  readers  better  than 
the  others,  hence  I  give  them  a  place.  Qrapo  Juice  makes  a  nice  butter  with 
peaches,  treated  the  mime  as  cider,  i.  e.,  Iwiled  when  just  pressed  out.  Why 
will  it  not  do  as  nicely  witli  apples?  Those  who  have  plenty  of  peaches  can 
soon  tell  by  trying  it. 

Peaoh  Butter. — Pare  ripe  peaches  and  put  them  in  a  kettle  with  sufficient 
water  to  boil  them  soft,  when  sift  through  a  colander,  removing  the  stones. 
To  each  quart  of  peaches  put  \%  lbs.  of  sugar  and  boll  very  slowly  one  hour. 
P'lir  often  so  they  will  not  burn.  When  done  season  with  ground  spice  an(f 
cinnamon  to  taste. 

Apple  Butter.— Boil  down  a  kettle  of  cider  to'  %  of  the  quantity.  Pare, 
core,  and  slice  your  apples,  and  put  as  many  into  the  cider  as  you  think  your 
kettle  will  hold  without  boiling  over.  Let  it  boil  slowly,  stirring  often.  When 
done  spice  with  cinnamon,  and,  if  you  like  it  sweet,  put  in  some  sugar. 

Pumpkin  Butter,  as  Made  in  the  North  Woods.— Take  out  the 
seeds  of  1  pumpkin,  cut  it  in  small  pieces  and  boil  it  soft;  take  8  other  pump- 
kins, cut  them  in  pieces  and  boil  them  soft;  put  them  in  a  coarse  bag  and  press 
out  the  juice;  add  the  juice  to  the  first  pumpkin  and  let  it  boil  10  hours  or  more 
to  become  the  thickness  of  butter;  stir  often.  If  the  pumpkins  are  frozen  the 
juice  will  come  out  much  easier. 

liemar.cs. — All  I  have  to  guide  me  as  to  the  "  North  Woods  "  manner  of 
making  is  that  on  the  back  of  the  slip  cut  from  some  newspaper;  there  was  the 
date  of  the  paper— Feb.  7. 1880,— also  "  Sleighing  fair,"  and  "  Loggers  feel  bet- 
ter," therefore,  to  know  that  "loggers  felt  better,"  they  must  have  that  class  of 
persons  among  them;  and  hence  it  was  from  some  northern  paper,  where  loggers 
in  the  winter  do  congregate.  It  will  make  a  good  butter  if  boiled  carefully  to 
avoid  burning.  I  should  say  boil  the  juice  at  least  half  away  before  putting  in 
the  nicely  cut  pieces  of  the  1  pumpkin,  boiling  it  soft  in  the  juice  of  the  8  other 
ones,  after  its  reduction  one-half.  It  makes  a  very  good  substitute  for  cow's 
butter,  and  for  apple  butter,  too.  But  I  must  say  if  I  used  frozen  pumpkins  to 
obtain  the  ji  ice  from,  I  should  not  want  the  one  frozen  that  was  to  be  cut  up 
to  make  the  butter  of.  I  think  it  would  not  be  as  good  if  frozen.  If  any  of 
these  butters  are  too  sour  add  good  brown  sugar  to  make  it  sweet  enough  to  suit 
the  taste.     We  return  to  dishes  made  with  apples. 

Apple  Snow. — Apples,  eggs,  lemon  peel  and  powdered  sugar.  Take  10 
good-sized  apples,  peel,  core,  and  cut  into  quarters;  put  into  a  saucepan  with 
the  rind  of  1  lemon,  and  water  enough  to  keep  them  from  burning  —  about 
%  a  pt.  Then  the  apples  are  tender,  take  out  the  lemon  peel,  and  beat  the 
apples  to  a  pulp;  let  them  cool  and  stir  in  the  whites  o;  10  eggs,  beaten  to  a 
strong  froth.  Add  J4  ^^-  ^^  powdered  sugar,  and  continue  beating  until  thp 
mixture  is  quite  stiff.  Put  on  a  glass  dish  aad  serve  either  with  custard  mad* 
with  the  yolks  of  ihe  eggs,  or  with  cream;  or  garnish  with  sponge  cake  or  lad^ 
finger  cake,  as  you  choose.       ,         // 


VARIOUS  DISHES. 


497 


^rnarAw.— What  Is  called  "pulp"  above  is  often  called  in  these  "snow" 
mixtures  puree — an  East  Indian  word,  meaning  gravy,  or  noft  mixture,  in  con- 
nection with  their  curries  or  much-spiced  diNhes.  Tlic  French  call  these  pulpy 
mixtures  "meringues,"  but  generally  bake  tliem  into  pies,  having  first  baked 
the  crust  or  pastry  upon  the  ptate  or  pic  dish  Ixsfore  putting  in  the  meringue; 
then  covering  the  pie,  when  just  done,  with  the  beaten  white  of  an  egp  or  two, 
with  a  table-spoonful  of  sugar  to  each  egg,  and  browning  nicely  before  taking 
from  the  oven,  or  returning  them  to  the  oven  forSorSminu*'  '  for  that  purpose. 

Apple  Snow  No.  2,  with  Boast  or  Baked  A.ppi>.^.— The  apples 
may  be  roasted  or  nicely  baked,  then  "pulped"  or  pureed  through  a  colander 
to  avoid  the  skins  and  cores.  Otherwise  treated  the  same  as  with  the  above 
boiled— the  latter  plan  retaining  much  more  of  tlie  flavor  of  the  apples. 

iie»ia7'A».— Please  tell  mo  why  peaches,  pears,  and,  perhaps,  berries,  will 
not  do  the  same,  except  the  "  snow  "  part,  which  would  be  the  color  of  the  fruit 
used,  not  so  white  or  snow-like. 

Apple  Compote. — Paie.  halve  and  take  out  the  cores  of  6  large  fair 
apples,  throwing  each  piece  into  cold  water  to  keep  it  from  turning  dark.  Put 
loaf  sugar,  %  lb.,  into  an  enameled  stew-pan  with  suflicient  water — aboutSpts. 
As  soon  as  it  boils  put  in  the  apples  with  the  juice  of  2  lemons,  stew  gently 
until  the  apples  are  sufficiently  cooked  but  not  broken.  Then  take  them  out 
carefully  and  lay  them  in  the  dish  in  which  thej  are  to  go  to  the  table.  Cut  the 
rinds  of  the  lemons  into  the  thinest  possible  strips  and  put  them  into  the  syrup; 
boil  till  tender,  by  which  time  the  syrup  will  be  much  reduced.  When  cold 
pour  the  syrup  about  the  apples,  and  also  dispose  the  transparent  strips  of  lemon 
about  them.  This  dish  looks  pretty  with  a  bit  of  quince  jelly  placed  in  the 
hollow  of  each  apple;  or  with  a  candied  cherry  in  the  hollow,  and  angelica  cut 
into  lozenges  and  inserted  around  the  top  of  each  apple. — Evening  Post,  Orand 
Bapids,  Mich. 

Remarks. — The  word  compote  is  the  French  for  preparing  fruit  with  a 
syrup  for  immediate  use,  as  Webster's  "Unabridged"  puts  it  It  makes  a 
nice  dish.  ,-^     • 

Apples,  Fears,  Peaches,  etc.,  Spioed,  or  Sweet  Pickles.— For 
each  pound  of  these  fruits,  after  being  pared  and  cored,  or  pits  removed,  nice 
sugar,  about  J^  lb.,  and  good  vinegar,  1  gill,  with  unground  spices  to  taste,  are 
boiled  together  until  the  fruit  is  tender;  then  the  fruit  taken  out  and  the  syrup 
and  spices  cooked  together  until  the  watery  parts  coming  out  of  the  fruit  is 
evaporated,  and  then  poured  over  the  fruit  and  securely  covered  for  use.  Crab 
apples  or  any  very  sour  fruit  will  require  more  sugar. 

Cherry  Butter.— Boil  the  cherries  till  soft;  then  rub  through  a  colan- 
der, and  to  each  pint  of  the  pulp  add  a  pint  of  sugar.  Boil  carefully  till  thick, 
like  otlier  fruit  butters.     Can  or  keep  in  closely      -ered  jars. 

Lemon  Butter.— Sugar  l}^  cups;  whites  of  3  eggs  and  yolk  of  1  beaten; 
butter  3^  cup;  grate  the  yellow  off  of  2  medium  sized  lemons;  then  squeeze  in 
the  juice  and  mix  all,  and  cook  20  minutes  by  setting  the  basin  containing  it 
ir*x)  a  pan  of  boiling  water.    Very  nice  for  tarts  or  as  butter  upon  bread. 


-4t1 


m 

ml 

HJII 


R' 


478 


DR.  CHASE'S  BECIP3S. 


Dtdoe  de  Leoe,  or  Spanish  Sauoe,  or  Butter.— Put  1  qt.  of  nice, 
43weet  milk  into  a  porcelain  lined  dish,  with  white  sifted  sugar,  1  ]b. ;  flour  and 
ground  cinnamon,  each,  1  teaspoonful.  Simmer,  stirring,  occasionally  5  or  9 
hours,  or  till  of  proper  consistence  when  a  little  is  cooled.  To  be  eaten  cold, 
as  a  pudding  sauce,  or  on  bread  for  children.  Eaten  cold.  Valuable  for  chil- 
-dren  if  at  all  diarrheal. 

Frosted  Figs  for  Dessert.— Beat  the  whites  of  2,  8  or  more  eggs, 
according  to  the  amount  you  wish  to  serve,  till  so  stiff  you  can  almost  ♦  'u  tha 
plate  upside  down  without  the  egg  running  off;  tlien  stir  in  powdered  Su^ar,  to 
leave  the  frosting  soft  enough  to  dip  the  figs  into  it,  to  completely  cover,  il 
need  be,  by  re-dipping.  Dry  in  the  oven  or  on  a  shelf  above  the  stove.  H 
•done  nicely  they  will  be  nice. 

P<*ach  Figs,  Very  Nice. — Pare,  halve  and  remove  the  stones,  from 
nice  ripe  peaches;  weigh  and  half  the  weight  in  sugar.  Heat  both  carefully 
without  water  until  the  sugar  is  dissolved  in  the  escaping  juices;  then  boil  till 
the  fruit  is  clear  or  transparent;  then  take  up  with  a  fork,  drawing  off  all  super- 
fluous syrup,  placing  on  plates  to  dry,  as  next  above,  till  there  there  will  be  no 
more  drainage;  then  sift  sugar  "er  them  and  pack  in  small  boxes,  as  figs,  with 
plenty  of  sugar  over  and  betw  them.  It  takes  labor,  but  when  peaches  aro 
plenty  they  are  very  ci  ;e  inde&c,  eaten  same  as  figs. 

Tomatoes. — Nice  ripe  ones  treated  the  same  way,  first  squeezing  out 
their  extra  juices,  are  also  nice. 

Honey,  Artificial. — "Polly  Anthus,"  of  EI  Dora,  HI.,  informs  the 
readers  of  the  Blade  Household  to  make  it  as  follows: 

"Take  water,  li^pts.;heat  it  till  ready  to  boil;  then  put  in  pulverized 
alum,  y^  oz.,  and  when  that  is  dissolved  pour  in  white  sugar  4  lbs.,  stirring  till 
■dissolved ;  then  continue  to  boil  3  or  3  minutes.  Put  5  drops  of  rose  oil  (oil  of 
rose)  into  alcohol  %  pt.,  and  whi's  the  syrup  is  hot  put  in  2  tea-spoonfuls  of 
this  alcohol  and  you  have  5J^  Ibo.  of  nice,  white  honey." 

Remarks.— The  editor  asked,  "Does  Polly  Anthus  mean  5  drops  of  the 
burning  fluid  known  as  'rose  oil?"  '■■'  Of  course  she  did  not,  it  was  oil  of  rose, 
as  I  have  indicated  above,  that  she  meant.  For  the  kind  of  gasoline  known  as 
"rose  oil"  is  not  at  all  ht  for  such  flavoring.  That  is  referred  to  in  Renovating 
Gloves,  etc.  The  extract  of  rose,  now  much  used  in  flavoring  dishes,  in  like 
amount  or  a  larger  amount  of  rose  water,  a  table-spoonful  for  a  tea-spoonful 
will  do  very  nicely.  Oil  of  rose  is  quite  expensive,  still  its  flavor  comes  nearer 
to  that  of  honey  than  any  other. 

Sour  Apples,  to  Cook  so  as  to  Keep  Their  Shape.— Some  writer 
upon  this  subject  says:  I  always  cook  them  in  quarters;  putting  them  into  boil- 
ing water,  with  sugar  to  taste;  being  sure  to  put  on  water  enough  at  first,  so  as 
not  to  stir,  or  disti "  b  them  until  done;  then  pour  into  a  dish,  and  you  have  a 
nice  sauce  to  eat  witli  cream  as  peaches.    I  like  them  better. 

Remarks. — There  is  no  doubt  biit  what  the  boiling  water  sets,  or  toughens, 
the  surface,  and  ]irevents  them  from  coming  to  pieces;  but,  it  strikes  me  that  I, 
sA  least,  would  like  peaches  and  cream  best. 


VAIilOUa  DISHES. 


479 


Apple  Charlotte. — Stew  apples  quite  soft  and  flavor  with  lemon  or  cln« 
namon;  then  prepare  some  nice  bread  and  butter.  Line  the  bottom  of  your 
pudding  dish  with  it;  then  put  a  layer  of  the  apple,  and  continue  until  filled; 
then  pour  over  it  a  cold  custard,  and  bake,  and  when  cold  turn  out  and  serve 
with  sauce  made  of  cream  and  sugar. 

Remarks — Charlotte  is  the  French  for  a  dish  made  of  apple  marmalade  (a 
thick  sauce),  covered  with  criunbs  of  toasted  bread,  while  rusae,  which  is  gen- 
erally seen  in  connection  with  charlotte,  is  of  Russian  origination,  and  refers  to 
cookery — then  "Charlotte  Russe"  signifies  a  dish  of  custard  inclosed  in,  or 
surrounded  with  sponge  cake,  etc.  With  this  explanation  you  can  get  up 
either,  and  understand  the  whys  and  wherefores  thereof. 

Apple  Omelette. — Take  %  doz.  large  pippins,  or  other  tart  apples;  but- 
ter, 1  table-spoonful;  3  eggs;  a  table-spoonful  of  sugar  for  each  apple;  nutmeg 
and  rose  water,  or  other  flavor  to  suit.  If  rose  water  is  used,  but  little — a  tea- 
spoonful  or  two  only  will  be  needed.  Dikections — Pare,  core  and  stew  as  for 
apple  sauce,  and  beat  it  into  a  smooth  pulp,  while  hot,  adding  the  butter,  sugar  ' 
and  flavor,  and  let  stand  until  cold;  then  the  eggs,  beaten  separately,  the 
whites  the  last,  when  read^  to  pour  into  a  deep,  warmed  and  buttered  dish,  to 
be  delicately  browned  in  a  moderate  oven.  It  is  best  not  eaten  too  hot.  A 
wholesome  dish,  especially  for  children. 

Apple  and  Peach  Preserve  for  Present  Use.— Peel,  halve  and 
core,  G  large  apples,  selecting  those  of  the  same  size:  make  a  syrup  of  1  lb.  of 
granulated  sugar  and  1  pt.  of  water;  when  it  boils  drop  in  the  apples  with  the 
rind  and  juice  of  a  lemon.  As  soon  as  they  are  tender,  care  must  be  taken  that 
they  do  not  fall  in  pieces;  take  the  halves  out  one  by  one,  and  arrange,  concave 
side  uppermost,  in  a  glass  dish.  Drop  a  bit  of  currant  jelly  into  each  piece, 
boil  down  the  syrup,  and  when  cool  pour  around  the  apples.  This  makes  a 
very  nice  preserve  for  tea.  Peaches  can  be  substituted  for  apples,  removing  the 
pits  carefully :  treated  in  the  same  manner  otherwise. 

Apple  Jelly  With  the  Pure  Apple  Flavor.— Cut  nice  tart  apples 
into  quarters  without  paring  or  coring.  Throw  each  piece  into  a  jar  of  cold 
water  as  quartered;  then  take  out  with  the  hand,  when  enough  is  done  to  fill 
another  stone  jar;  and  place  in  a  moderate  oven,  with  thick  paper  over  the  top, 
till  perfectly  tender  (being  in  a  stone  jar  they  will  not  burn);  then  mash  and 
strain  off  the  juice,  and  boil  with  1  lb.  of  granulated  sugar  to  each  pint.  The 
result  is  the  most  perfect  flavor  of  the  apple  which  'lies  near,  and  in  the  skin, 
seeds,  etc.     Porcelain  kettles  should  be  used  for  boiling. 

liemarks. — The  usual  way  has  been  to  pare  and  core,  then  mash,  or  grind 
in  a  cider  mill,  boiling  the  cider,  then  adding  sugar,  etc.,  but  the  flavor  is  not 
nearly  so  fine.  Some  use  ^  less  sugar,  and  add  gelatine  (Coxes),  or  isinglass, 
about  1  oz.  to  each  3  large  apples  used.  But  the  true  way  of  baking,  above 
given,  is  best. 

Green  Apple  Jelly. — ^Take  green  apples  and  boil  without  paring,  until 
pei-fectly  soft;  then  rub  through  a  sieve,  or  colander,  and  to  each  pint  of  the 
pulp  add  sugar  ^^  lbs.,  by  putting  on  one-third  at.''  letting  stand  a  few  hours, 


'( ti 


480 


J)R.  CHASE'S  RECIPES. 


then  the  rest;  and  to  each  3  pts.  add  the  grated  peel  of  2  lemons,  and  boil  15  or 
20  minutes,  or  until  it  begins  to  look  clear,  before  putting  into  glasses  or 
molds. 

Apple  Short-Cake,  Also  Applicable  to  All  Fruits.— Flour,  1  qt. ; 
cream  of  tartar,  2  tea-spoonfuls;  soda,  1  tea-spoonful;  salt,  1  tea-spoonful;  but- 
ter, }^  cup;  sweet  milk  to  mix  into  rather  a  stiff  dough.  Roll  out  and  bake 
nicely  and  split  open;  or  bake  in  two  thin  cakes;  and  spread  with  nice  butter, 
and  cover  with  nicely  sweetened  apple-sauce,  grate  on  some  nutmeg;  place  the 
other  half  on  this,  the  crust  side  down,  if  it  was  baked  as  a  whole  and  split; 
then  butter,  etc.,  the  other  half  the  same  way.  The  same  if  baked  in  two  cakes; 
but  if  baked  in  two  cakes  it  does  not  soak  up  so  much  or  the  butter  and  juices; 
and  I  think  it  preferable.  Any  of  the  fresh  fruits  in  their  season,  or  stewed 
properly  out  of  season,  are  remarkably  nice  in  the  same  manner;  peaches  and 
strawberries,  however,  are  used  more  often  than  other  kinds;  but  tins  is  only 
from  their  superior  delicacy  of  flavor.  If  the  apple-sauces  made  by  baking 
'  and  pulping,  as  for  jelly,  above,  the  flavor  will  be  more  perfect. 

Apple  Dumpliugs,  Baked,  Delicious.— Tart,  juicy  apples,  soda, 
sour  milk,  lard,  salt  and  flour.  Dikectionb — Pare  the  apples,  cut  into  halves 
and  core.  Make  the  pastry  as  for  biscuit,  only  using  a  little  more  lard  or  drip- 
pings to  make  it  short,  as  well  as  light.  Take  sufficient  dough  upon  the  knead- 
ing-board  to  cover  one  apple.  Knead  as  for  biscuit,  then  roll  out  large  enough 
to  cover  the  apple,  placing  one  of  the  halves  upon  the  crust,  and  putting  a  tea- 
spoonful  of  sugar  into  the  place  of  the  core;  then  placing  another  upon  the  first, 
folding  over  the  crust  and  pinching,  or  crimping,  to  retain  the  juices,  the  same 
as  for  boiling.  Having  buttered  a  bread-pan,  put  the  dumplings  in  it  a»  pre- 
pared, the  same  as  you  would  biscuit.  Make  a  little  depression  upon  the  top 
of  each  and  put  a  bit  of  butter  into  it.  Bake  1  hour  in  a  moderate  oven;  but 
10  or  15  minutes  before  taking  up  take  out  and  sprinkle  a  good  handful  of 
sugar  over  all  and  return  long  enough  to  brown  the  top  nicely.  To  be  eaten 
warr  with  cream  or  sugar,  or  other  pudding  sauce.  Very  nice  cold;  also,  by 
grating  a  little  nutmeg  into  the  sauce. 

Remarks. — The  pastry  for  these  dumplings  may  be  made  with  sweet  milk, 
or  water,  and  baking  powder  2  tea-spoonfuls  to  1  qt.  of  flour,  when  sour  milk 
is  not  at  hand.  Our  first  trial  of  them  was  made  with  water  and  baking 
powder,  and  gave  us  entire  satisfaction.  Milk  is  the  richer,  but  not  always  to 
be  had. 

Apple  Dumplings,  Boiled.— One  of  the  writers  in  the  Western  Rural 
gives  the  following  as  her  plan  of  making  them.  She  says:  "T  make  the  crust, 
or  dough,  as  for  nice  short  biscuit,  and  nothing  is  better  for  these  than  the  top 
of  good  rich  buttermilk.  Sift  the  flour  in  the  bread  bowl,  making  a  hole  in  the 
center.  Put  into  it  1  tea-spoonful  of  pulverized  saleratus,  and  mix  with  it  a 
handful  of  dry  flour;  add  1  pt,  of  rich  buttermilk  or  sour  cream  and  a  pinch  of 
salt.  Stir  briskly  until  it  foams,  then  stir  in  the  flour  until  you  have  a  soft 
dough.  Knead  but  little,  and  roll  out  in  round  pieces  as  for  pie  crust,  but 
rather  thicker.    Put  the  fruit  on  one-half  of  the  crust,  and  dredge  over  it  a  li^ 


VABIOUS  DISHES. 


481 


tie  flour,  wetting  the  edges  of  the  crust,  as  for  pies,  to  make  it  stick.  Lap  the 
crust  over  the  fruit,  fastening  tlie  edges  securely.  It  now  resembles  the  old- 
lashioned  'turnover,'  and  should  be  pricked  with  a  fork  to  expel  the  air,  and 
squeezed  in  the  hand  until  it  assumes  a  round  form  about  the  size  of  a  large  tea- 
cup. When  they  are  all  made  in  this  way,  drop  them  into  a  kettle  containing^ 
about  a  gallon  of  boiling  water,  previously  salted  a  little,  and  on  the  bottom  aa 
old  plate,  to  prevent  their  burning.  Keep  them  boihng  briskly  for  %  of  an 
hour,  covered  closely,  when  they  will  be  done,  whicli  may  be  determined  by 
trying  with  a  fork.  Serve  hot  with  cream  and  sugar,  flavored  with  lemon  or 
nutmeg.  Pieplant  is  very  nice  served  in  this  way,  as  well  as  strawberries,  rasp- 
berries and  other  fruits,  and  they  always  find  a  ready  market  at  the  dinner 
table." 

Apple  Dumplings,  Steamed.— Pare  and  punch  out  the  core  of  nice 
juicy  tart  apples  that  will  cook  quickly;  then  take  light  biscuit  dough,  roll  out 
1^  inch  thick  and  fold  around  each  apple.  Put  into  the  steamer  to  rise,  then 
steam  till  done  Eat  with  cream  and  sugar,  or  butter  and  sugar  rubbed 
together,  or,  what  is  very  nice,  maple  syrup. 

Apple  Tapioca  Pudding.— Soak  1  cup  of  tapioca  over  night  in  1  qt.  of 
water;  pare,  core  and  slice  a  sufficient  quantity  of  tart  cooking  apples,  and  add 
sugar  as  needed,  with  a  littlp  w^ter  to  prevent  burning  or  sticking  to  the  bottom 
of  tlie  pudding-dish;  set  in  the  oven  to  bake,  and  when  nearly  done  take  out 
the  dish  and  pour  over  the  tapioca  and  return  to  the  oven  imtil  the  tapioca  jellies. 
To  be  eaten  with  cream  and  sugar  or  other  sauce,  as  preferred. 

Apple  Custard.— Stew  some  tart,  tender  apples;  sweeten  and  flavor  to 
taste ;  then  when  cold  pour  over  them  a  boiled  custard,  made  of  4  eggs  to  1  qt. 
of  good  milk,  with  sugar  and  nutmeg  as  you  like.  Let  it  be  quite  cold  before 
served. 

Apple  Custard  Pie.— Stewed  apples,  green  or  dried,  3  cups;  sugar,  1 
cup;  6  eggs;  milk,  1  qt.  Beat  the  eggs  separately,  mix  the  yolks  with  the 
apple  and  sugar,  season  with  nutmeg,  add  the  milk,  and  lastly  the  beaten  whites 
of  eggs.    Bake  like  a  tart  without  cover. — Toledo  Post. 

Apple  Bird's-Nest  Pudding.— Alternate  layers  of  thinly  sliced  bread 
and  butter,  and  good,  tart  cooking  apples  pared,  cored  and  sliced.  Sprinkle  a 
little  sugar  over  the  apples  and  dust  with  cinnamon,  nutmeg  or  allspice,  as  pre- 
ferred. When  the  pudding-dish  is  filled,  grate  over  the  last  layer,  which  should 
be  bread,  the  yellow  rind  of  a  lemon,  and  squeeze  over  all  the  juice  of  the 
lemon.  Bake  1  hour  in  a  slowoven,  taking  care  to  avoid  burning  the  top.  It 
will  turn  out  of  the  dish  if  the  latter  has  been  well  buttered.  Serve  hot,  witli 
or  without  pudding  sauce. — Toledo  Post. 

Bemarkn. — I  suppose  this  takes  the  name  of  "Bird's-Nest"  from  its  resem- 
blance when  turned  out  of  the  dish  to  the  rough  outside  of  a  bird's-nest.  But 
it  is  delicious,  all  the  same,  with  cream  and  sugar  or  rich  milk  sauce. 

A  Delicious  Dish  With  Sweet  Apples.— Bake  sweet  apples  and  slice. 
Sweeten  nice  cream,  flavv.-  with  lemon,  vanilla  or  nutmeg,  and  pour  over  the 
apples.  ~0W  Housekeeper  in  Blade. 

31 


482 


DB.  CHASE'S  RECIPES. 


Remarks. — I  tlilnk  you  now  have  the  greatest  variety  of  nice  dishes  made 
■with  apples,  tliat  the  author  lias  ever  seen  in  one  connection ;  one  idea,  now,  as 
to  prevent  the  loss  of  apples  by  freezing,  and  I  will  close  the  subject.  If  in 
the  house  keep  in  a  closet,  or  some  dark  place,  and  keep  covered  until  thawed 
out,  which  it  is  claimed  will  save  them,  by  preventing  softening  and  rottiqg.  I 
tliink  this  was  first  given  in  the  "  Household  "  of  the  Detroit  Free  Press.  And 
when  frozen  they  may  be  cooked  by  putting  into  a  covered  dish,  and  cooked 
•with  hardly  a  perceptible  difference. 

TOMATOES— EBoaloped.— Peel  and  cut  the  tomatoes  in  slices  i^  inch 
thick;  make  a  force-meat  of  bread  crumbs,  pepper,  salt,  butter  and  a  little  white 
sugar;  put  this  in  a  pudding  dish  with  alternate  layers  of  tomatoes,  having  the 
tomatoes  for  the  top  layer  (except  with  dry  crumbs  as  below);  put  a  bit  of  but- 
ter upon  each  slice  and  dust  with  salt,  pepper  and  a  little  sugar;  strew  with  dry 
bread  crumbs  and  bake,  covered,  half  an  hour,  then  remove  the  lid  and  bake 
brown. 

BEANS— Old,  to  Cook  Properly,  Baked  or  Boiled.— When 

beans  are  kept  over  a  year  or  more  they  become  rather  difficult  to  cook  tender. 
One  way  to  accomplish  it  is  to  soak  them  over  night  in  soft  water,  and  in  the 
morning  put  them  to  boil,  putting  J^  tea-spoonful  of  soda  into  the  water  (and 
especially  must  the  soda  be  used  too  when  you  have  any  time  strong  water  to 
boil  with).  The  water  must  be  turned  off  as  soon  as  it  boils,  and  changed  two 
or  three  times.  Have  a  tea-kettle  of  boiling  water  ready  to  cover  them  when 
the  other  is  poured  oflf,  as  cold  water  hardens  them  again.  After  they  begin  to 
crack  open  they  should  be  put  in  the  oven,  with  a  piece  of  pork  previously 
freshened,  and  water  enough  to  keep  them  from  burning,  and  bake  about  two 
hours. 

Ih  Boil. — The  only  thing  different  is  to  keep  them  in  the  kettle  with  the 
pork,  being  a  little  careful  that  the  amount  of  water  put  in  is  only  sufficient  to 
have  them  only  nice  and  moist  when  done,  as  it  leaves  them  richer  than  if  too 
much  water  is  used;  but  if  there  is  much  water  left  when  the  beans  are  takea 
4ip  with  a  skimmer,  it  will  help  enrich  the  porridge  or  broth  next  below. 

Bemarkn. — Beans  are  not  only  a  very  healthful  dish,  but  they  contain  more 
.sourishment  than  any  of  the  other  vegetables  in  use;  and  as  they — properly 
cooked — are  also  easy  of  digestion,  they  ought  to  be  much  more  frequently 
found  on  every  table  for  the  rich,  as  well  as  for  the  laborer,  whom  I  do  not 
call  poor,  for  if  he  enjoys  his  labor  as  he  should,  he  is  the  richer  of  the  two. 
Either  baked  or  boiled  beans,  warmed  up,  putting  in  sufficient  hot  water  to 
keep  them  moist,  are  sweeter  and  nicer,  to  the  author's  taste,  than  when  first 
cooked — always  prepare,  then,  more  than  will  be  eaten  at  the  first  meal. 

Bean  Porridge  or  Broth. — When  the  beans  are  skimmed  from  the 
kettle  leave  a  tea-cupful  or  more  in  the  kettle.  Set  it  upon  top  of  the  stove 
where  the  beans  will  slowly  cook  fine.  Then  season  with  sufficient  salt,  pep- 
per, and  butter  to  make  it  relish,  and,  with  good  graham  bread  and  butter,  it 
makes  a  soup  fit  for  a  king  or  a  dyspeptic.  With  A  lis,  also,  if  more  is  made 
than  needed  at  the  first  meal,  it  is  best,  the  old  saying  is,  (and  it  is  true,  too,  if 
warmed  every  day),  "  when  nine  days  old." 


VARIOUS  DI8HE3. 


488 


Boston  Baked  Beans.— An  excellent  and  favorite  dish  with  every  New- 
England  family,  if  carefully  prepared:  Get  a  red,  earthen  jar  (I  believe  the  red 
ones  are  unglazed  and,  therefore,  preferred).  It  should  be  14  to  16  inches  deep, 
with  a  wide  mouth.  Qet  the  beans  at  a  first-class  grocery,  lest  they  should  be  old 
or  poor  in  quality;  pick,  wash  and  soak  them  over  night  in  plenty  of  cold  water; 
scald  them  the  next  day  with  a  tea-spoonful  of  soda;  they  should  not  boil  unless 
they  have  been  long  stored.  Drain  ofE  the  water  twice,  at  least,  to  remove  the 
taste  of  the  soda,  and  to  each  3  pts.  of  beans,  before  soaking,  allow  IJ^  lbs.  of 
good,  sweet,  salt  pork — a  rib  piece,  not  too  fat,  is  best.  Let  the  beans  cover  all 
but  the  top  of  the  pork,  which  must  have  been  freshened  if  very  salty,  the  rind 
scraped  and  scored;  adding  hot  water  enough  to  cover  the  beans,  in  which  half 
a  small  cup  of  molcsses  has  been  dissolved.  They  should  be  put  in  the  oven  at 
bed-time,  while  there  is  still  a  moderate  fire  remaining.  They  will  be  ready  in 
the  morning.  If  the  pork  is  not  very  salt,  «dd  a  little  salt  to  the  water  in  which 
the  beans  are  baked. — Boston  Herald. 

Fork  and  Beans— Short,  or  Kansas  Flan.— Pick  the  beans  over 
carefully,  and  put  into  an  earthen  crock,  and  fill  with  cold  soft  water,  and  let 
stand  over  night;  if  the  pork  is  too  salt  parboil  it  a  short  time,  scrape  the  rind, 
and  score  it;  put  it,  with  the  beans  into  a  deep  baking  dish  (why  not  bake  them 
in  the  crock,  the  same  as  the  Bostonians  above — we  know  there  is  much  less 
danger  of  burning  in  an  earthen  jar  than  in  a  tin  or  other  metal  dish),  with  hot 
water  cover  closely  (this  is  certainly  important  at  first),  and  set  in  the  oven,  and 
iet  them  bake  rather  slowly  until  noon,  or  from  3  to  4  hours.  Do  not  let  them, 
get  too  dry;  if  you  can  not  see  the  water  add  more  hot. — Kansas  City  Times. 

Bemarks. — Although  there  is,  and  must  be,  more  or  less  sameness  in  all  the 
above  plans  of  cooking  beans,  yet  there  is  sufficient  difference  in  some  things 
to  justify  the  number  I  have  given.  The  following  will  also  be  found  valuable 
in  cooking  beans  and  corn  together  in  winter,  warming  up,  drying  string  beans, 
etc.: 

Winter  Succotash. — This  may  be  made  with  Limas,  horticulturals, 
garden  beans,  or  white  field  beans.  The  latter  are  seldom  used  for  succotash, 
W  they  make  it  very  nicely.  The  method  of  proceeding  in  each  case  is  the 
same.  Boil  the  beans  without  soaking  until  threte-fourths  done.  In  the  mean- 
iime  put  an  equal  amount  (dry)  of  dried  sweet  corn  with  3  qts.  water,  and  let  it 
steep  on  the  stove  for  2  hours  without  boiling,  then  add  to  it  the  beans,  and  let 
iliem  cook  together  gently  until  the  beans  are  done.  Serve  warm  and  do  not 
break  the  beans. 

Beans  or  Succotash,  To  Warm. — Put  either  beans  or  succotash  into 
shallow  dishes  and  cover  with  a  little  hot  water.  Heat  slowly,  and  do  not  stir 
while  warming,  as  that  makes  them  mussy.  If  they  are  likely  to  burn  put  them 
back  wliere  there  is  not  so  much  heat.  Dish  them  up  with  a  flat  ladle  so  as  to 
mash  them  as  little  as  possible.  An  excellent  dish  for  breakfast.  In  fact, 
baked  beans,  or  any  dish  with  beans  in  it,  like  bean  porridge  (which  see),  is  ah 
the  better  for  having  been  warmed  over — the  more  times  the  better  the  dish. 

String  Beans  for  Winter  Use.— Some  writer  in  the  "Household" 


484 


DR.  CHASE'S  RECIPES. 


^.|<-:-l4 


department  of  the  Blade  informg  us,  and  I  have  not  a  doubt  of  the  fact,  that 
string  beans  can  be  kept  for  winter  use  nicely,  in  the  following  manner:  ' '  String, 
but  do  not  break  them,  scald  a  few  minutes,  then  dry  by  fire  heat,  turning  fre- 
quently so  that  they  do  not  sour.  When  dry  enough  to  rattle,  put  away  in 
closely-ticd  paper  sacks.  To  cook  them,  soak  over  night  and  dress  the  same  as 
fresh.     They  taste  more  like  green  beans  than  dried  corn  does  like  green. 

Corn,  To  Fry— Cut  corn  from  the  cob  till  there  is  about  a  quart  of  it, 
and  carefully  pick  out  all  bits  of  stalk  or  silk.  Beat  3  eggs  very  light,  stir  them 
into  the  corn,  with  2  table-spoonfuls  of  flour,  salt  and  pepper.  Have  some  lard 
very  hot,  and  drop  in  the  corn  a  heaping  teaspoonful  (the  author  would  say  a 
table-spoonful)  at  a  time.  Fry  a  light  brown.  Canned  corn  may  be  used  in  the 
eame  way. 

Corn  Oysters. — Nine  ears  of  corn,  2  eggs,  2  table-spoonfuls  of  flour, 
pepper  and  salt.  Cut  the  rows  of  corn  length-wise,  and  then  scrape  it  off  the 
cob;  beat  the  eggs  light,  add  the  flour,  pepper,  and  salt,  and  fry  the  cakes 
about  the  size  of  an  oyster  in  butter. 

Remarks. — These  recipes  are  much  the  same,  but  make  a  very  nice  dish  for 
breakfast. 

TOAST— With  or  Without  Milk,  and  to  Use  Bread  Crusts, 
Dry  Bread,  etc. — A  lady  writer  gives  her  sisters  the  following  plans  of  sav- 
ing  bread  which  has  been  cut  in  larger  quantities  than  needed,  crusts,  etc., 
which  many,  throw  away  because  they  do  not  know  how  to  use  them.  Her 
plans  will  prove  a  success,  every  time  when  followed  with  judgment.     She  says: 

"  There  are  times  when  bread  accumulates  and  is  thrown  away.  We  can 
not  make  toast,  for  we  have  only  just  a  little  milk  to  spare.  Let  us  tell  you  how 
to  make  a  good-sized  dish  of  toast  with  only  one  cup  of  milk — or  none  at  all. 
Toast  each  slice  of  bread  nicely  and  brown;  have  a  basin  of  hot  water  on  the 
stove;  salt  the  water  a  little,  and  dip  each  slice  of  toast,  1  at  a  time,  into  it. 
Let  it  remain  a  moment.  Then  lay  it  on  the  dish  you  wish  to  serve  it  in.  Im- 
mediately on  taking  it  from  the  hot  water  spread  a  thin  slice  of  butter  on  feach 
piece  of  bread,  and  so  on  until  your  dish  is  full.     It  is  good  just  so.    But  to 

{five  it  the  appearance  of  milk  toast,  heat  your  small  quantity  of  milk,  add  a 
ittle  lump  of  butter,  a  pinch  of  salt,  and  hot  water  enough  to  just  cover  the 
toast  and  no  more. 

Bread  Crusts,  for  Balls,  or  Dressing.— If  you  have  scraps  and 
broken  crusts  which  cannot  be  toasted,  do  not  throw  them  away,  but  soak  them 
until  soft,  with  warm  water.  Add  pepper,  salt,  and  butter,  according  to  taste. 
Hold  into  balls  like  an  egg,  and  lay  them  in  a  pan  with  a  roast  of  beef;  turn 
them  when  brown  and  serve  with  a  rich  gravy,  and  you  will  think  it  a  rich, 
nutritious  dish. 

Remarks. — You  will  not  only  think  it  a  rich  nutritious  dish,  but  it  will  be 
such,  in  fact. 

Milk  Toast,  No.  1.— First  toast  the  bread  and  lay  it  in  a  deep  dish, 

then  put  a  lump  of  butter  the  size  of  an  egg  in  a  frying  pan;  add  1  heaping 

table-spoonful  of  flour,  and  stir  until  it  begins  to  brown;  then  pour  in  1  pt.  of 

sweet  milk  and  a  little  salt,  and  pour  this  over  the  bread.    If  you  like  it  sweet, 

'aidd  sugar,  to  your  taste. 


VARIOUS  DISHES. 


485 


Semarks. — The  ground  work  of  this  recipe  was  from  a  Mrs.  S.  Beamcs,  to 
the  Blade,  in  which  she  also  gave  an  endorsement  of  the  new  plan  of  u&ing 
strong  soda  water  on  burns  (which  see,  among  the  recipes  for  burns),  brt  I  will 
give  her  plan  in  her  own  words.  She  says:  "  I  want  to  tell  you  how  I  cure  a 
burn.  Wet  a  cloth  in  strong  soda  (bakiug  soda)  water,  and  wrap  around  the 
burn,  or  lay  a  little  soda  on  and  dampen  it  and  let  it  remain  a  few  minutes."  If 
she  had  given  her  post-office  address,  I  should  have  given  it  too.  I  have  come 
as  near  as  possible  to  giving  her  full  credit.     The  wet  cloth  is  the  best  plan. 

Milk  Toast,  No.  2. — Cut  slices  of  bread  very  thin,  toast  quickly  to  a 
]ight  brown;  butter,  while  hot,  and  pile  them  in  a  deep  dish;  then  cover  them 
with  rich  boiling  milk.  Let  it  stand  a  few  minutes  and  serve.  A  liitle  salt 
may  be  added  if  necessary. 

Milk  Toast,  No.  3. — The  following  is  from  a  writer  in  the  Rural  Nefto 
Yorker,  and  gives  a  new  thought  or  two,  so  I  give  it  a  place.  She  says:  "A 
good  way  to  dispose  of  dry  bread  is  to  make  it  into  milk  toast.  It  is  very  pop- 
ular with  the  workingmen  and  children,  and  often  solves  the  problem  that  dis- 
turbs the  cook  when  she  is  thinking  what  is  to  be  got  for  supper.  Toast  the 
bread  a  short  time  before  it  is  wanted.  Set  a  half  pan  of  milk  on  the  stove 
and  let  it  get  scalding  hot.  Put  in  a  little  salt,  spread  the  toasted  slices  with 
butter  and  put  them  into  the  hot  milk,  and  in  a  very  few  minutes  remove  to  the 
table.  If  the  toast  is  put  in  too  soon,  the  bread  will  fall  in  pieces  and  is  not  so 
nice  to  serve.     There  should  be  plenty  of  milk  for  the  amount  of  bread." 

Remarks. — I  think  it  will  be  popular  with  everyone.  I  have  made  an  entire 
supper  of  it  many  times.  ^ 

Boston  Cream  Toast. — Cut  stale  bread  in  slices  J^  inch  thick,  and  toast 
a  nice  light  chestnut  color.  Put  1  pt.  of  milk  to  heat  with  3^  cup  of  butter,  a 
little  pepper,  and  salt  to  suit  the  taste.  Blend  3  large  tea-spoonfuls  of  flour 
with  cold  milk,  and  when  it  boils,  stir  in  and  let  it  boil  2  or  3  minutes. — N  'v 
have  ready  a  pan  of  hot  water,  a  little  salted,  dip  each  slice  quickly  in  the 
■water,  lay  in  a  hot  dish  and  cover  with  the  hot  cream.     Serve  immediately. 

II.  Another  nice  dish  is  made  by  rolling  light  bread  dough  thin,  cutting 
in  strips  and  boiling  in  hot  fat.  Break  each  cake  open  as  it  comes  from  the 
kettle,  and  plunge  it  into  the  above  cream. 

Remarks. — As  Boston  claims  to  be  the  "hub"  upon  which  the  world  turns, 
I  have  thought  to  close  the  toast  making  with  the  Bostonian  plan  of  making 
cream  toast,  as  given  by  "P."  of  Toledo.  It  will  be  found  very  nice,  and  the 
second  dish,  or  plan,  using  the  same  cream,  will  undoubtedly  suit  many  per- 
sons—try them  both,  if  fond  of  nice  dishes. 

Bread  to  Pry  in  Batter.— One  table-spoonful  of  sweet,  light  dough; 
make  it  into  a  thin  batter  by  1  cup  of  sweet  milk;  add  3  or  4  eggs,  1%  cups  of 
flour,  and  1  tea-spoonful  of  salt.  Cut  light  bread  into  thin  slices,  dip  into  this 
batter,  and  fry  in  hot  lard.  Sprinkle  with  powdered  sugar  and  garnish  with 
jelly,  if  desired. 

Remarks.— yfhGxi  you  have  not  the  light  dougl-  on  hand  to  make  into  a 
batter,  simply  beat  an  egg  or  two,  according  to  the  number  of  persors  to  fry 


'MM 


486 


DB.  CUASE8  RECIPES. 


for,  add  a  little  salt  and  a  very  little  flour,  rubbed  smooth  in  a  little  cold  water- 
dip  in  your  slices  of  bread  and  fry  as  ubove,  or,  I  think,  butter  or  drippings  {» 
better  than  lard,  as  the  lady  says  in  "  Frying  after  Ham." 

Pried  Bread,  After  Ham.  —  After  frying  good  smoked  ham  or 
shoulder,  beat  2  eggs  and  3^  cup  sweet  milk  together,  dip  slices  of  stale  bread 
in  this,  wetting  both  sides;  fry  and  turn  quickly. — Mrs.  M.  C,  Wanemaker,  New 
viUe,  Ind.,  in  Blade. 

Bread  Pudding,  Pried. —  When  you  have  bread  pudding  left  over 
from  dinner,  it  is  very  nice,  next  morning,  to  cut  it  into  slices;  then  dip  (»ach 
Bide  into  cracker  crumbs;  then  into  beaten  eggs,  slightly  salted,  and  again  into 
the  crumbs;  then  fry  a  nice  brown,  in  hot  fat  to  float  them;  Uike  out  with  a 
skimmer  or  ladle,  and  drain  a  moment;  serve  liot,  with  powdered  sugar  over 
them. 

Prer  Sb.  Toast.— Any  moat  left  over  from  roast  beef,  veal,  turkey  or 
chicken  is.  lo  be  freed  from  bone,  finely  chopped,  using  the  gravy  left,  or  a 
beaten  egg  and  a  little  butter,  to  moisten  it;  while  quite  hot,  the  toast  being  all 
ready  and  nicely  buttered,  put  tlie  mixture  over  each  piece,  and  send  to  the 
table  hot. 

Remarks. — The  French  people  are  not  only  careful  to  save  everything  in 
the  line  of  food,  but  always  re-make  it  into  some  nicer  dish  than  at  first,  and 
which  you  would  not  suppose  to  have  been  served  before.  In  this  is  the  secret, 
not  only  of  their  living  well,  but  cheaply. 

Stale  Bread,  to  Pry,  or  Egg  Toast.— Take  2  eggs,  beat  well;  1  cup 
of  milk,  and  flour  to  make  a  stiff  batter.  Cut  stale  bread  into  thin  slices,  and 
dip  into  the  batter,  and  fry  a  nice  brown,  in  sweet  butter.  Serve  hot,  with 
butter,  sugar  or  sauce,  as  you  choose. 

Remarks. — With  coffee  alone,  or  with  "*;her  articles,  this  makes  a  nice  dish 
for  breakfast.  Well,  now,  at  the  risk  of  being  a  little  out  of  place  with  the  fol- 
lowing plan  of  cooking  eggs,  as  it  is  for  a  breakfast  dish,  and  as  these  toasts  are 
most  generally  used  at  breakfast,  I  shall  give  a  plan  of  cooking  eggs  for  break- 
fast in  this  place,  although  it  properly  belongs  with  the  egg  dishes.  It  will  be 
found  very  nice,  and  is  as  follows: 

Eggs,  Pried  or  Baked,  for  Breakfast.  —  Put  a  table-spoonful  of 
butter  into  a  tin-plate,  upon  the  top  of  the  stove,  and  break  in  10,  or  any  num- 
ber of  eggs  needed  for  the  meal,  a  little  salt  and  pepper,  allowing  the  eggs  to 
cook  until  the  whites  are  "set; "  then  slip  the  tin-plate  into  a  china,  or  stone- 
ware plate,  and  send  to  the  table  hot.  If  your  stove-oven  is  hot,  they  will  cook 
in  half  the  time,  if  put  into  the  oven. 

OUSTAB.D — How  to  Make. — If  wanted  rich  with  eggs,  some  use  as 
many  as  8  for  1  qt.  of  new  milk,  1  cup  of  sugar,  a  little  salt,  and  grated  nut- 
meg to  taste.  Some  persons  use  only  3  or  4  eggs  to  a  qt.  of  milk  —  suit  your- 
self, therefore,  when  they  are  not  plenty.  Vanilla  or  lemon  extract  may  take 
the  place  of  nutmeg  for  a  change.  Dikectigns — Eggs  to  be  well  beaten,  and 
the  sugar  then  beaten  in  to  get  it  all  dissolved;  then  the  milk  and  seasoning; 
place  in  a  pudding-dish,  or  in  cups,  which  is  the  more  tasty  way,  and  bake  in 


^■pi 


VABTOUS  DISHES. 


487 


a  Blow  oven  about  l{  hour,  or  until  the  custard  Is  firm  In  the  center— when 
it  is  done.  Some  times  nutmeg  and  lemon-oeel  ar?  grated  over  the  top  of  a 
custard,  when  served,  in  place  of  mixing  in  when  made 

Custaxd,  Frosted. — Five  eggs  well  beaten  (reserving  three  whites  for 
meringue),  1  qt.  of  mills,  5  table-spoonfuls  of  sugar,  3  tea-spoonfuls  of  vanilla, 
pinch  of  salt;  put  in  a  pudding-dish,  which  place  in  a  pan  of  water  in  the 
oven  and  bake.  When  nearly  baked,  put  upon  the  top  the  meringue  made 
with  the  8  whites  and  2  table-spoonfuls  brown  sugar  to  each  white,  and  any 
flavoring.    Bake  a  light  brown. — Domestic  Monthly. 

Custaxd,  Without  Eggs.— New  milk,  1  qt. ;  flour,  4  table-spoonfuls; 
sugar,  2  table-spoonfuls;  nutmeg  or  cinnamon  to  your  liking,  and  a  little  salt. 
Directions — Place  the  milk  over  a  quick  fire,  and  as  soon  as  it  boils,  having: 
rubbed  the  flour  smooth  in  a  little  cold  milk,  stir  it  in,  and  as  soon  as  scalded^ 
add  the  sugar,  spices  and  salt.     Bake,  of  course. 

St.  James  Custard. — Place  over  the  stove  1  pint  of  milk,  in  which  put 
one  large  handful  of  bitter  almonds  that  have  been  blanched  and  broken  up. 
Let  it  boil  until  highly  flavored  with  the  almonds;  then  strain  and  set  it  aside 
to  cool.  Boil  1  qt.  of  rich  milk,  and  when  cold,  add  the  flavored  milk,  ^ 
pt.  of  sugar  and  8  eggs,  the  yolks  and  whites  beaten  separately,  stirring  all  well 
together.  Bake  in  cups,  and,  when  cold,  place  a  macaroon  (a  cake  highly 
flavored  with  almonds)  on  top  of  each  cup. 

French  Tapioca  Custard.— Five  dessert-spoonfuls  of  tapioca,  1  qt.  of 
milk;  1  pt.  of  cold  water;  three  eggs;  one  heaping  cup  of  sugar;  one  tea- 
spoonful  of  vanilla,  and  a  little  salt.  DmECTioNS  —  Soak  the  tapioca  in  the 
water  five  hours.  Let  the  milk  boil  in  a  farina-kettle  or  in  a  kettle  set  into 
boiling  water;  add  the  tapioca  and  water,  and  a  little  salt.  Stir  tmtil  boiling 
hot,  then  add  the  beaten  yolks  and  sugar.  Stir  this  constantly  about  five  min- 
utes, but  do  not  let  it  get  too  thick,  or  the  custard  will  break.  Pour  into  a 
bowl,  and  add  the  whites  of  the  eggs  previously  beaten  to  a  stiff  froth;  stir 
them  in  gently.  Flavor  and  set  aside  in  a  glass  dish  till  cold.  Serve  with 
canned  or  brandied  fruits;  it  is  a  very  delicious  dessert. 

Remarks. — The  French  are  celebrated  for  the  amount  of  labor  required  or 
the  changes  to  be  made,  but  their  dishes  are  also  celebrated  for  their  excellence. 
The  Irish  moss  or  carrageen,  as  called  in  the  next,  as  well  as  tapioca,  makes  a 
nice  dish. 

Carrageen  Custard.- Procure  carrageen  (Irish  moss),  1  oz.,  and  divide 
into  4  parts;  1  part  is  enough  for  1  mess;  put  the  moss  into  water  and  let  it 
remain  until  it  swells;  then  drain  it  and  put  it  into  2%  pts.  of  milk  and  place 
it  over  a  fire;  let  it  boil  20  minutes,  stirring  continually;  then  strain  it,  sweeten 
with  loaf  sugar  (any  white  sugar  will  do),  put  into  cups.  <^nd  grate  nutmeg 
over  the  tops. 

Remarks. — This  is  also  served  cold,  of  course.  Any  of  the  moss  that  ia 
black,  or  dark  colored,  is  not  fit  for  this  use  any  more  than  it  is  to  make  a  nour- 
ishing drink  for  invalids. 


488 


DR.  CHASE'S  RECIPES. 


Apple  Custard. — Pare  and  punch  out  the  cores  of  6  apples  (at  least  1 
for  each  person  to  be  at  dinner);  set  them  in  .  new  tin  bread  pan  with  a  very 
little  water,  and  stew  them  till  tender;  then  put  tlieni  in  a  pudding  dish  with- 
out breakinp-;  fill  the  centers  with  sugar,  and  pour  over  them  a  custard  made 
of  1  qt.  of  milk,  5  eggs,  4  ozs.  of  sugar  (1  cup  will  not  be  too  much),  and  a 
very  little  nutmeg;  set  the  pudding  dish  in  a  baking  pan  half  full  of  water,  and 
bake  it  %  hour.     Serve  it  either  hot  or  cold,  at  the  dinner. 

Remarks.— Fox  the  cold  serving,  let  it  be  what  is  left  over,  as  most  people 
like  hot  dishes  for  dinner. 

Corn  Meal  Custard.— Com  meal,  }i  lb.;  sweet  milk,  1  pt.;  boil  to- 
gether  15  minutes;  and  add  butter,  %  lb. ;  6  well  beaten  eggs;  rose  water,  salt 
and  sugar,  to  taste.     Bake  carefully,  not  to  burn  the  top. 

Remarks. — As  we  have  corn  meal  puddings  (which  see),  why  not  custard 
also?  I  think  for  tlie  number  of  eggs  1  qt.  of  milk  might  bo  used,  without 
detriment  to  tlie  custard,  making  more,  and  still  be  rich  enough  for  most  peo- 
ple. I  know  it  will  be  nice,  if  nicely  made.  Custards  are  generally  served 
cold,  at  "tea;"  but  this  would  be  nice  hot  for  dinner,  as  well  as  cold  at  tea- 
time. 

Snow,  or  Book  Cream,  a  Substitute  for  Custard. — "Boil  a  cup 
of  rice  in  new  milk  till  quite  soft,  sweeten  with  powdered  sugar  and  pile  upo» 
a  dish.  Lay  upon  it,  in  different  places,  bits  of  currant  jelly  or  preserved  fruit 
of  any  kind.  Beat  the  whites  of  5  eggs  with  a  little  powdered  sugar  to  a  stiff 
paste,  flavor  with  vanilla,  and  add  to  this,  when  beaten  very  stifif,  a  table-spoon- 
ful of  rich  cream  and  drop  over  the  rice  roughly,  giving  it  the  form  of  a  rock 
of  snow." 

Rema/rka. — Ornamental  as  well  as  a  delic'-^us  dish  at  tea. 

ESSENCES — Lemon  and  Others.— As  lemon  and  other  essences  or 
flavoring  extracts  are  called  for  with  custards  and  other  dishes,  in  this  connec- 
tion there  can  be  no  better  place  than  here  (between  the  custards  and  ice-creams) 
for  them.  The  following  is  from  a  lady  writer,  no  doubt — S.  A.  C,  of  Oco 
nee,  HI. — and  will  he  found  practical  and  good.  She  says:  "  Best  alcohol,  1 
pt.;  lemon  oil,  1  oz. ;  the  peel  of  2  lemons;  put  all  in  a  fruit  jar;  let  it  sland  1 
week,  shaking  2  or  3  times  daily;  remove  the  peel  and  bottle  for  use.  I  have 
used  it  2  years  and  pronounce  it  much  better  than  any  I  cer  bought.  Nearly 
all  essences  are  made  in  the  same  proportion  as  lemon. " 

Remarks. — This  writer  is  correct  as  to  the  proportions.  The  peel  gives 
lemon,  orange,  etc.,  an  improved  flavor.  A  fruit  jar  filled  with  lemon  or 
orange  peel,  then  filled  with  alcohol  without  the  oils,  makes  a  nice,  highly- 
flavored  extract.  The  author  has  made  them  for  his  wife,  in  her  life-time, 
many  times.  Sliced  pineapple,  no  doubt,  will  do  equally  well  for  that  most 
delicious  flavor. 

Ice-Creams  and  Water  Ices,  Strawberry.  —  As  the  "Widow 
Bedott,"  of  Nettleton,  Mo.,  gives  one  to  the  Blade,  which  is  perfectly  plain,  I 
will  give  it  first.  She  says:  "Rub  1  pt.  of  ripe  strawberries  through  a  sieve, 
add  1  qt.  of  cream,  %  lb.  of  white  sugar  and  freeze." 


VARIOUS  DISHES. 


480 


It&markt. — No  "  foolin'  "  with  this;  it  is  jxiifoct,  having  the  pure  flavor  of 
the  strawberry  and  the  richness  of  the  cream  itself,  without  alloy.  But  as  some 
persona  will  want  a  more  olaboratn  one,  we  give  the  following,  although  I  do 
not  know  its  originator: 

Parisian  loe-Cream,  the  Best.— Rub  well  together  12  egga  and  IJ^ 
lbs.  of  white  sifted  sugar;  then  add  3  qts.  of  perfectly  fresh  and  pure  cream; 
flavor  as  below  named  and  cook  in  a  farina  boiler — a  tin  vessel  set  in  a  larger 
one  containing  hot  water — stirring  constantly  till  it  thickens,  but  it  must  not 
curdle.  Strain  through  a  fine  sieve  and  put  on  ice  to  cool.  [The  author  can 
Bee  no  reason  to  strain,  except  it  be  to  get  the  sugar  all  dissolved  unless  some  of 
the  egg  curdles.]  The  more  slowly  the  freezing  is  performed  the  firmer  will  be 
the  product.  When  completed  let  it  remain  in  the  freezer  with  fresh  Ice  and 
«all  around  it  for  several  hours  to  ripen.     [This  is  the  French  of  it.] 

For  Flavors  for  Ico-Creams.— For  2  qts.  use  either  1  table-spoonful 
of  extract  of  vanilla,  1  table-spoonful  of  extract  of  lemon  and  of  lemon  juice, 
or  1  pt.  of  finely  strained  strawberry  juice  with  4  ozs.  of  sugar,  or  3  ozs.  of 
chocolate  and  4  ozs.  of  sugar  dissolved  in  a  little  water  and  strained.  Or  the 
berries  themselves  or  nice  ripe  peaches,  as  in  the  next  recipe. 

Ice  Cream  with  Berries  or  Peaches.— Fruit  frozen'  with  custard 
may  not  be  particularly  good  for  the  digestion,  but  as  it  is  a  popular  dish,  it  is 
well  to  know  how  to  insure  success  when  preparing  it.  Take  1  qt.  of  milk  and 
1  qt.  of  cream,  6  eggs,  3  cups  of  sugar.  It  is  a  good  plan  when  making  any 
custard  to  beat  the  yolks  of  the  eggs  and  the  sugar  together;  then  all  the  lumps 
can  be  crushed  without  difficulty  and  there  is  less  danger  of  the  eggs  looking 
stringy.  To  this  quantity  of  custard  one  large  pint  of  ripe  berries,  or  peaches 
cut  in  small  pieces,  is  the  due  allowance.  To  my  taste  1  qt.  is  not  too  many. 
Heat  the  milk  and  cream,  then  add  slowly  the  sugar  and  eggs.  Cook  it  in  a 
farina  kettle,  or  in  «-  pail  set  in  a  pan  of  water.  When  thick  take  from  the  fire, 
remembering  that  it  will  be  a  good  deal  thicker  when  it  is  cold.  When  cold 
stir  in  the  fruit,  and  freeze  as  you  do  any  ice  cream. 

Remarks. — This  was  published  in  the  London  {Out.)  Free  Press,  sent  me  by 
my  daughter,  Mrs.  Dr.  Mills,  living  there,  and  I  will  vouch  for  it,  and  support 
the  writer  in  the  use  of  the  quart  instead  of  a  pint  of  the  berries.  Strawberries, 
raspberries,  red  or  black;  blackberries,  either  should  be  perfectly  ripe;  or  per. 
fectly  ripe  peaches,  cut  into  quite  small  pieces,  may  be  used  with  satisfaction 
without  other  flavoring.     Mix  in  well  just  before  putting  into  the  freezer. 

Ice  Cream  Lemon. — Nice  morning's  milk,  10  qt?.;  sugar  10  cups;  yolks 
of  10  eggs;  corn  starch,  3  table-spoonfuls;  extract  of  lemon,  1  table-spoonful. 
Directions— Pour  a  quart  or  two  of  the  milk  upon  the  sugar,  and'  see  that  the 
sugar  is  thoroughly  dissolved ;  rub  the  corn  starch  smooth  in  a  little  of  the  milk 
and  stir  in  with  the  beaten  yolks  of  the  eggs,  then  the  extract,  and  freeze  at 
once,  as  but  little  time  can  be  given  to  it  at  hotels  or  picnics. 

Bemarks. — I  have  eaten  it,  and  know  it  is  very  nice.  The  following  is  also 
made  by  the  same  confectionery  cook,  who  gave  me  the  recipes  while  I  was 


400 


DR  CHASE'S  RBCIPKa, 


treating  a  sister  of  hers,  whom  Hhc  came  in  often  to  sec,  and  hence  the  acquain> 
tance  and  this  information. 

Water  loes,  Lemon. — t  ouricen  ^emoriH,  wnitcs  ot  18  ukk^i  ^tigar,  lo 
cups;  vanilhi  extract,  1  tou-spoonful;  woter.  Diukctionb — i^oiir  over  the  sugar 
8  qts.  of  boiling  water,  and  boil  10  minutes;  add  6  qte.  of  ice  water  and  tho 
Juico  of  tho  lemons;  then  the  beaten  whites  of  the  eggs,  and  vanilla,  and  freeze. 

Bemarka. — Of  course,  these  water  ices  are  simply  the  juices  of  any  fruit 
you  desire  the  flavor  of,  diluted  with  water,  properly  sweetened  to  taste,  and 
frozen  the  same  as  ice  cream.  If  you  wish  to  use  fruits,  as  oranges,  Iwrries, 
etc.,  which  contain  but  little  acid,  the  flavor  may  be  heightened  l)y  the  addition 
of  tho  Juice  of  a  lemon  or  two,  according  to  the  amount  l)eing  made,  as  the 
following: 

Orange  loe. — To  avoid  the  seeds,  etc.,  press  out  and  strain  the  juice  of 
1  dozen  good-sized  Florida  or  other  sweet  oranges,  rubbing  off  the  yellow  zest 
of  4  of  them  with  lump  sugar,  if  obtainable,  otherwise  grating  finely,  or  using 
an  equivalent  of  orange  tincture  or  extract,  at  least  1  or  2  table-spoonfuls; 
sugar,  3  lbs.,  upon  which  pour  1  gal.  of  boiling  water,  dissolving  by  boiling  if 
necessary.     Set  in  a  cold  place  to  cool  before  freezing. 

Remarks. — It  will  be  noticed  in  the  first,  above,  vanilla  extract  was  u.scd, 
but  I  should  use  the  extract  of  the  fruit  used,  as  the  taste  will  be  truer  to  nature, 
■while  the  amount  there  given  I  should  expect  to  be  wliolly  lost  from  the  largo 
amount  of  lemons  used.  A  pint  of  the  juice  of  strawberries  to  each  3  qts.  of 
•water  being  used,  would  give  their  very  nice  flavor  to  an  ice;  the  sugar  and 
other  treatment  tlie  same.  The  first  time  I  ate  of  these  water  ices  was  at  Cape 
May,  where  my  son  and  myself  had  run  down  from  the  Centennial,  at  Phila- 
delphia, to  spend  the  Sabbath.  At  that  time  they  were  made  very  plain— all 
there  was  of  the  recipe  I  got  by  inquiry  was  "  8  lemons  to  ?!,%  lbs.  powdered 
sugar,  1  gal.  of  water  and  freeze."    But  it  was  very  nice,  even  as  thin  made. 

SALADS,  BELISHES,  ETC.— There  is  probably  no  branch  in  the 
line  of  made-up  dishes  that  will  show  a  woman's  skill  to  better  advantage  than 
in  the  variet^^  of  articles  to  which  she  can  apply  a  well  made  salad  to  givj 
piquancy — i.  e.,  a  pricking  or  sharp  stinging,  still  a  pleasant  ta.ste— to  her  saiacs 
or  relishes  for  the  dinner  or  tea-table.  These  may  be  eaten  hot  or  cold,  but  I 
think  that,  like  myself,  most  people  prefer  them  made  in  time  to  get  cold  l)efoi  e 
perving.  Sometimes  the  salt,  sometimes  tho  sour,  and  sometimes  tlie  mustard, 
jr  other  spices  may  be  made  the  most  prominent,  as  she  shall  choose,  or  as  the 
.nature  of  the  article  used  for  the  body  of  the  .salad  shall  require.  Salads  give  a 
relish  to  bread  and  butter,  and  comes  nearer  satisfying  all  tastes  than  almost 
all,  if  not  all,  dishes;  and  if  not  made  too  piquant  (too  strongly  spiced)  are  not 
as  unwholesome  as  thoy  are  generally  believed  to  be.  Salad  oil — pure  sweet  oil 
— whicli  the  author  lias  a  great  di.s  ike  for  on  account  of  its  taste,  is  the  richest 
article  used  in  making  salads;  but  &is  the  place  of  the  oil  can  be  so  nicely  filled 
■with  melted  butter,  or  rich  cream  (the  butter  is  considered  best),  in  making  a 
"salad  dressing,"  he  recommends  rather  than  condemns  their  use.  Any  of  tlie 
salad  dressings  may  be  applied,  mixed  "with  simply  chopped  cabbage,  chopped 


/A  mo  us  D I  SUES. 


481 


or  sliced  potatcn,  or  any  kind  of  chopped  meat,  as  well  as  tc  the  moro  clabor* 
ately  mixed  dishes. 

Salad  Dressings,  to  Make  Cold— Which  may  he  put  upon  almost 
any  cold  dish  'sfi,  over  from  dinner,  as  cold  potatoes,  beets,  string  beans,  meats, 
chiclien  or  flsh.  and  cabbage,  or  uncoolted  cttl)bttge  or  lettuce  in  its  season;  any 
of  which  should  be  chopped  rather  finely  and  heaped  in  the  center  of  a  platter 
or  bowl  of  sufficient  siz"  'o  allow  mixing  with  it  tlie  salad  drcssip'r,  to  be  m^\do 
as  follows:  Take  an  eve  aa-spoonful  of  ground  mustard  and  a  salt-spooniui 
of  salt  and  mix  into  a  paste  with  gootl  vinegar.  It  is  best  to  use  a  fork  for  thi» 
and  to  mix  in  a  soup  plate.  Now  add  the  yolk  of  1  egir,  being  carefid  not  to 
allow  the  white  to  follow;  stir  the  yolk  thoroupl)ly  through  the  mustard  and 
begin  to  add  the  sweet  oil  or  melted  butter,  as  \  proftT,  in  small  portions, 
not  more  than  a  tea-spoonful  at  a  time,  but  add  couiinuallyas  you  mix.  If  the 
dressing  becomes  too  hard,  or  looks  stringy,  add  a  tea-spoonful  of  vinegar  from 
time  to  time,  but  not  often.  It  should  become  a  light  creamy  ma.s3,  and  it  will 
if  it  is  properly  stirred;  and  you  go  on  adding  oil  or  butter  and  vinegar  until 
you  have  ihv-  recessary  quantity  (using  moro  mustard  and  salt  at  the  beginning 
and  the  yolk  of  another  egg,  if  the  quantity  is  known  to  be  for  a  half-dozen 
persons  or  more),  when  you  taste  to  see  if  it  is  sufficiently  salt  or  sour  or  piquant 
with  the  n.ustard;  and  if  not,  add  either  as  you  wish.  Now  this  dressing  is  to 
be  placed  upon  the  chopped  cold  potatoes,  or  other  chopped  cold  article  or  raw 
chopped  cabbage  or  lettuce,  and  properly  mixed  through  it  with  the  fork,  or 
two  forks  may  be  handier,  leaving  "rough  and  rocky"  in  appearance,  or 
smoothing  down  with  a  knife  blade,  as  you  choose. 

Remarks — If  this  is  Msed  upon  any  cold  article,  a  few  fresh  lettuce  leave* 
may  be  stuck  around  the  edge,  or  sliced  bits  of  fresh  tender  radishes;  or  a  few 
salt  herrings  split  into  fibers,  and  laid  around,  or  put  upon  the  dish,  will  meet 
with  general  favor.  Many  of  these  ideas  I  have  taken  from  W\e  American  Gro- 
cer, a  very  reliable  paper  upon  any  class  of  subjects,  to  which  it  calls  public 
attention.  It  is  usual,  when  cold  chicken  is  chopped,  or  other  cold  meats,  for 
the  ground  work  of  the  salad,  to  chop  the  white  part  of  the  celery,  if  you  have 
it.  to  make  an  equal  amount  as  there  may  be  of  chicken,  or  meat,  and  mix 
evenly  together;  then  after  the  dressing  is  mixed  in,  garnish  with,  or  stick 
around,  the  green  tops  of  the  celery.  When  cold  potatoes  are  used  for  the 
ealad,  men  will  generally  like  it  better;  a  small  onion  is  also  chopped  finely, 
and  mixed  with  the  potatoes,  ladies  generally  prefer  it  without,  so  a  compro- 
mise might  be  made  by  using  an  onion  half  the  time,  or  occasionally. 

Salad  Dressing,  to  Make  "With  Heat.— Although  this  is  particu- 
larly adapted  to  raw,  chopped  cabbage,  or  lettuce,  in  its  season,  it  will  be  found 
nice  for  cold  meat,  chicken,  etc.  Cabbage,  %  a  small  head;  or  fresh,  crisp 
lettuce,  in  equal  amount;  vinegar,  1  cup;  1  egg;  sugar,  1  table-spoonful;  made 
mustard,  2  tea-spoonfuls;  butter,  1  tea-spoonful;  a  little  salt  and  pepper.  Direc- 
tions— Chop  the  cabbage  or  lettuce  finely,  stirring  the  salt  and  pepper  into  it, 
and  put  into  a  bowl,  or  dish  to  await  the  dressing.  Beat  the  egg,  sugar  and 
butter  together,  and  add  the  mustard  and  vinegar,  stirring  well;  put  the  mix. 


f 


% 


I. 


493 


DR.  CHASE'S  RECIPEa. 


ture  into  a  stew  pan  upon  the  stove,  stirring  all  the  time,  until  it  comes  to  a 
boil,  when  it  is  to  be  poured  over  the  cabbage,  or  lettuce,  or  meat,  as  the  case 
may  be.  The  articles  being  all  mixed  cold  it  does  not  curdle;  and  the  constant 
stirring  while  heating  prevents  its  curdling  duiing  this  process.  The  Qerman 
girl,  who  first  prepared  this  for  us,  brought  it  to  the  table  hot,  as  her  people 
prepared  it;  but  there  being  some  of  it  left  over,  I  found  that  myself  and  family 
liked  it  better  cold.  So  had  it  prepared,  after  this,  in  time  to  get  cold  by  plac- 
ing on  ice,  whether  for  dinner  or  tea.  It  is  nice  at  either  meal.  I  will  also  give 
a  few  others,  ,, 

Salad  Dressing  for  Tomatoes.— The  author's  preference  for  cold 
salads  is  shown  to  be  the  preference  of  others  also,  by  the  following:  Take  off 
the  skins  with  a  sharp  knife,  cut  into  thin  slices,  and  lay  in  a  salad  bowl.  Make 
a  dressing  by  working  1  tea-spoonful  each  ot  salt  and  made  mustard,  i^  tea 
spoonful  of  pepper,  the  yolks  of  2  havd  boiled  eggs,  with  2  table-spoonfuls  ot 
melted  butter;  then  whip  in  with  a  fork  5  table-spoonfuls  of  good  vinegar. 
Pour  over  the  tomatoes,  and  set  on  ice  or  where  it  is  cool  for  an  hour  before 
Sfciving. — Rural  New  Torker. 

Potato  Salad. — A  potato  salad  is  easily  prepared,  and  very  nice  alone; 
but  if  you  have  any  cold  fish,  as  called  for  in  this  recipe,  it  gives  an  additional 
relish.  If  you  have  no  cold  potatoes,  boil  or  steam  a  dozen  with  their  jackets 
on;  when  done  peel  and  let  stand  till  entirely  cold;  then  slice  them  J4'  inch 
thick;  mix  with  some  fiakes  of  cold  boiled  fish  (halibut,  cod  or  salmon)  and 
pour  over  them  a  salad  dressing  made  with  6  table-spoonfuls  of  melted  butter 
or  salad  oil,  6  table-spoonfuls  of  cream  or  milk,  1  table-spoonful  of  salt,  %  the 
quantity  of  pepper  and  1  tea-spoonful  of  ground  mustard.  Into  this  mix  1 
cupful  of  vinegar.  Boil  well,  then  add  3  raw  eggs,  beaten  to  a  foam;  remove 
directly  from  the  fire  and  stir  for  5  minutes;  when  thoroughly  cold  turn  ovei 
the  salad.  Garnish  with  slices  of  pickled  cucumber,  cold  beet,  hard  boiled 
eggs,  celery  or  parsley. 

Remarks. — It  strikes  the  author  that  if  there  is  no  cold  fish  on  hand  that  a 
sprinkling  of  cold  chopped  turnips  would  do  remarkably  well,  for  variety's 
sake,  to  mix  with  the  potatoes.  They  make  a  nice  dish  mashed  with  potatoes, 
for  dinner,  why  not  in  a  salad  also. 

Cream  Salad  Dressing,  in  Place  of  Mayonnaise,  or  Salad  Oil. 

— Rub  the  yolks  of  2  hard  boiled  eggs  through  a  sieve,  1  dessert-spoonful  of 
dry  mustard,  1  table-spoonful  of  butter,  1  tea-spoonful  of  salt,  %  pt.  of  cream; 
(dther  juice  of  1  lemon  or  2  table-spoonfuls  of  vinegar,  and  as  much  cayenne 
pepper  as  can  be  taken  up  on  the  blade  of  a  small  penknife.  This  is  a  good 
substitute  for  mayonnaise  (given  below),  for  those  who  like  myself,  do  not  like 
oil,  for  any  dish  of  vegetables,  chicken,  or  upon  meats,  at  dinner  or  tea. 

Mayonnaise,  Beal,  or  French  Dressing  for  Salads.— Yolks  of 
2  or  3  eggs,  1  lemon,  salad  oil,  1  tea-spoonful  eacli  of  pepper,  salt,  and  brown 
or  moist  sugar.  Directions— Mix  the  yolks  of  the  eggs  raw  with  the  pepper, 
0^t  and  sugar  (a  wooden  spoon  is  said  ^o  be  best  to  work  it  with);  then  begin  t» 

,  ■>      .  ..    "■■■    ■       ■     'I  ■ 


VARIOUS  DI8HE3. 


408 


work  In,  little  by  little,  th<5  salad  oil  (the  author  thinks  not  above  1  table  apoon- 
ful  for  each  yolk  used — the  amount  wpj  not  given  by  Warne's  Ilouel  Cookery 
(English),  from  which  I  quote,  but  left  to  depend  upon  its  creaming  with  the 
lemon  juice),  mixing  so  thoroughly  that  it  may  appear  a  perfect  cream.  Keep 
by  your  side  the  lemon,  cut  in  two.  As  soon  as  the  oil  and  eggs  begin  to  mix, 
squeeze  in  some  of  the  lemon  juice,  adding  more  oil,  drop  by  drop,  (little  by 
little,  as  above  mentioned,  I  think  best,  as  drop  by  drop,  unless  you  have  a 
helper  to  drop  it,  would  be  too  slow  for  Americans),  then  more  lemon  juice,  till 
all  is  finished.  Let  it  be  a  perfect  cream  before  you  use  it,  and  mix  in  a  cool 
place. 

Remarks.  —I  have  no  doubt  the  mixing  in  a  cool  place  will  be  an  important 
point  in  keeping  the  oil  less  "greasy,"  as  we  say.  In  case  the  lemon  juice  ia 
not  acid  enough  to  make  all  of  a  creamy  consistence,  add  by  degrees  stirring  all 
the  time,  as  much  good  vinegar  as  will  accomplish  it.  It  is  generally  used  for 
chicken,  but  may  be  used  on  anything  used  for  salad,  by  those  who  prefer  the 
oil,  in  place  of  butter  or  cream.     It  is  simple  and  easily  made. 

Lobster  Salad.— Take  the  inside  of  a  large  lobster,  boiled  and  cold; 
mince  it  finely;  the  yolks  of  2  hard-boiled  eggs,  mashed  fine,  with  4  table-spoon- 
fuls of  sweet  oil,  or  butter  softened;  pepper,  salt,  vinegar,  and  mustard,  to  taste; 
mix  all  well,  and  add  celery  or  crisp  lettuce,  also  to  taste;  then  garnish  with 
hard-boiled  eggs,  sliced,  when  served. 

Chicken  Salad. — Although  there  are  general  instructions  that  ought  to 
enable  any  one  to  prepare  a  salad  for  a  chicken,  yet,  as  there  are  s^me  people 
who  can  only  work  upon  specific  or  positive  directions,  I  will  give  one  so 
explicit  and  plain  that  none  can  go  amiss:  Take  a  good-sized  spring  chicken, 
weighing  2*^  or  3  lbs. ;  boil  it  till  perfectly  tender.  When  perfectly  cold,  pick 
the  meat  from  the  bones,  and  if  the  skin  is  at  all  tough  remove  it,  and  chop  the 
meat  to  the  size  of  peas;  also,  if  "you  have  it,  chop  the  white  part  of  4  or  5  heads 
of  celery  to  the  same  fineness,  and  mix  together  just  before  serving,  into  which 
the  dressing  which  has  been  made  in  the  following  manner  is  to  be  mixed: 
Rub  the  yolks  of  3  hard-boiled  eggs  smooth  with  1  tea-spoonful  each  of  mustard 
and  salt,  2  tea-spoonfuls  of  sweet  oil  or  melted  butter;  3  tea-spoonfuls  of  good 
vinegar,  and  if  you  like  cayenne,  as  mvich  as  will  take  up  upon  half  the  length 
of  a  penknife  blade;  chop  the  whites  of  the  eggs  finely  and  mix  in;  then  mix 
evenly  into  the  chicken  an  celery  mixture,  or  chicken  alone  if  you  have  no  cel- 
ery mixture,  and  garnish  with  the  green  leaves  of  the  celery  or  other  sweet 
herbs,  as  you  like. 

"The  Salad  Bowl"— The  Poetio  EfifUsion  of  the  Bev.  Sya- 
ney  Smith;  or,  A  Clerical  Salad  Adapted  tr  All  Dishes, 
Whether  Meats,  Fish  or  Vegetables.— Our  salads  t  Duld  not  be  com- 
plete without  this  one  in  verse  to  help  rivet  the  proportions  and  other  points  of 
importance  to  the  memory  of  all  lovers  of  salad  dreasii-e.      He  says: 


494 


DR.  CHASE'S  RECIPES. 


Ill 


"  To  make  this  condiment  your  poet  begs 
The  powdered  yellow  of  two  hard-bofled  eggs,  i  '    '-  . .,     '"   , 

Two  boiled  potatoes  passed  through  kitclien  sieve*  '  ,  ^j ; ;  ■ 

Smoothness  and  softness  to  the  salad  give.  ,     .    . ,   '. 

Let  onion  atoms  lurk  within  the  bowl, 

And  half  suspected  animate  the  whole.  ' 

Of  mordant  mustard,  add  a  single  spoon, 
Distrust  the  condiment  that  bites  too  soon.  , 

But  deem  it  not,  thou  man  of  herbs,  a  fault. 
To  add  a  double  quantity  of  salt;  ' 

Tour  times  the  spoon,  with  oil  from  Lucan  crown. 
And  twice  with  vinegar  procured  from  town; 
And  lastly  o'er  tlie  flavored  compound  toss 
A  magic  soupgnn  of  anchovy  sauce. 
-,    .        O,  green  and  glorious!    O,  herbaceous  treati 
.  'Twould  tempt  the  dying  anchorite  to  eat. 

Back  to  the  world  he'd  tempt  his  fleeting  soul. 
And  plunge  his  fingers  in  the  salad  bowl. 
;  Serenely  full,  the  epicure  would  say, 

Fate  cannot  harm  me,  I  have  dined  to-day." 

Remarks. — Tou  will  notice  here  that  a  couple  of  potatoes  are  brought  in, 
and  the  smallest  proportion  of  onion  also,  and  a  caution  against  too  much  mus< 
tard  or  cayenne,  if  that  is  used,  not  to  bite  too  soon,  with  twice  as  much'  vine* 
gar,  also  ot  oil,  while  some  use  more  oil  than  vinegar;  and,  lastly,  a  soupgon 
only  of  anchovy  sauce  (soupfon  being  the  French  for  the  least  bit),  a  "sua- 
picion "  only  that  a  little  has  been  used,  as  the  anchovy  sauce  is  a  highly, 
flavored  sauce,  the  anchovies  with  which  it  is  made  being  a  small  fish  of  the 
herring  tribe,  having  a  striking  flavor  of  their  own.  A  bit  of  that,  if  obtained, 
or  a  small  amount  of  any  of  the  catsups,  "Worcestershire  or  any  other  sauce, 
may  be  added  to  this  or  any  other  salad  dressing;  but  the  anchovy  nor  any 
other  need  be  used  unless  you  choose. 

SAUCES  FOB  THE  ^AJSL'E,— Worcestershire  Sauce.— The  Drug. 
ffisis'  Circular  and  Chemical  Gazette  gives  the  following  reciiDe  for  making  Lee 
&  Perrin's  Worcestershire  sauce,  which  is  undoubtedly  the  most  celebrated  and 
popular  sauce  in  the  market.  It  is  made  in  such  large  quantities  that  few, 
unless  it  be  those  manufacturing  sauces,  would  undertake  to  make  it;  but  it 
may  be  reduced  (say  by  15,  or  any  less  number,  if  one  chooses)  so  as  to  bring  it 
down  to  the  wants  of  a  family  or  neighborhood  for  the  year.  It  is  as  follows: 
"White  wine  vinegar,  15  gals. ;  walnut  and  mushroom  catsups,  of  each  lO  gals. ; 
Madeira  wine,  5  gals.;  Canton  soy,  4  gals.;  table  salt,  25  lbs.;  allspice  and 
coriander  seed,  powdered,  of  each  1  lb. ;  mace  and  cinnamon,  powdered,  of 
each  ^  lb. ;  assafcetida,  4  ozs.  dissolved  in  brandy,  1  gal.  Mix  together  and  let 
stand  2  weeks.  Then  boil  20  lbs.  of  hog's  liver  in  10  gals,  of  water  for  13 
hours,  renewing  the  waste  water  from  time  to  time;  then  take  out  the  liver, 
chop  it  fine  and  mi.x  it  with  the  water  in  which  it  was  boiled,  and  work  it 
through  a  sieve  and  mix  it  thoroughly  with  the  strained  liquor  which  has  been 
standing  two  weeks;  let  settle  for  24  hours  and  carefully  poiu"  off  the  clear 
liquor  and  bottle  for  use.     Prime." 

Remarks. — I  aliould  think  the  last  part,  at  least,  would  have  to  be  filtered. 


VARIOUS  DISHES. 


495 


or  carefully  strained  again,  to  get  rid  of  the  sediment  from  the  liver.  If  for 
sale,  it  had  all  better  be  filtered.  And  for  me,  I  should  prefer  that  the  assa- 
foetida  be  left  out;  yet  in  this  amount,  about  60  gals.,  its  distinctiTe  taste  would 
not  be  noticed. 

Canton  Soy,  to  Make.— Boil  1  gal  of  haricot  (kidney)  beans  (I  think  any 
large  bean  will  do  as  well)  in  sufficient  water  to  soften  them;  add  1  gal.  of 
bruised  wheat,  and  keep  in  a  warm  place  24  hours;  then  add  salt,  1  gal.,  and 
water,  2  gals,  more,  and  keep  for  two  or  three  months  in  a  tightly  bimged  stone 
jjiig.  After  this,  press  out  the  liquor,  strain  and  bottle  for  use.  It  is  chiefly 
used  for  fish.  It  was  originally  brought  from  Japan,  made  there  from  a  bean 
known  as  the  Dalichoa  »oya,  hence,  for  short,  soy,  or  Canton  soy,  as  it  was 
shipped  largely  from  Canton,  East  Indies.  Its  relish  must  come  chiefly  from 
the  salt,  which  adapts  it  more  particularly,  as  I  should  judge,  to  fresh  flsh,  or, 
^  in  this  case,  making  a  nice  addition  to  the  Worcestershire  sauce. ' 

CoLary  Sauce. — Celery,  2  to  4  large  heads;  veal  or  chicken  broth,  1  or 
■2  cups,  and  cream,  or  rich  milk,  1  or  2  cups  (i.  «.,  if  2  heads  of  celery  are  used, 
1  cup;  if  4  heads  of  celery,  2  cups  each  of  broth  and  milk);  salt  and  a  blade 
of  mace,  or  a  bit  of  nutmeg;  flour  and  butter  (as  above  explained),  1  or  2  table* 
spoonfuls;  water.  Diueotions — Wash  the  celery  carefully,  cutting  out  all 
dark  spots;  then  boil  it  15  minutes  in  salted  water;  drain  away  the  water,  and 
cut  into  dice-like  pieces;  rub  the  butter  and  flour  together  in  a  sauce  pan,  add- 
ing the  veal  or  chicken  broth,  cream,  or  milk,  and  the  blade  of  mace  or  bit  of 
nutmeg,  and  a  little  salt,  stew  gently  till  the  celery  is  tender  and  pulpy,  when 
it  may  be  poured  over  the  meat  or  fowl,  or  served  in  a  gravy  boat,  or  bowl,  and 
let  each  person  suit  himself  as  to  a  free  or  less  free  use  of  it.  Mace  and  nut- 
meg are  the  only  spices  that  seem  to  agree  with  the  very  fine  flavor  of  celery; 
but  they  may,  or  may  not  be  used,  as  you  choose. 

Celery  Sauce  (or  Fiiree),  as  Made  in  India.— Clean  8  or  4  heads 
of  nice  celery,  divide  and  cut  into  small  pieces,  using  the  white  part  only;  boil 
V  in  a  sufficient  amount  of  white  stock.  Season  with  white  pepper,  salt  and 
LUtmeg.  When  it  is  tender  add  a  small  piece  of  butter,  rolled  in  flour,  and  3 
table-spoonfuls  of  cream.  Warm  it  up  again,  but  do  not  let  it  boil.  Poured 
over  turkey,  chicken  or  wild  duck. — Indian  Domeatio  Economy  and  Cookery. 

Mint  Sauce  (or  Puree),  as  Made  in  India.— Wash  nicely  half  a 
handful  of  young,  freshly  gathered  green  mint;  pick  the  leaves  from  the  stalks, 
mince  them  veiy  fine,  and  put  them  into  the  sauce  boat,  with  a  spoonful  of 
sugar,  and  4  spoonfuls  of  vinegar.  Served  with  hot  or  cold  roast  lamb,  or  mut- 
ton.— Indian  Domestic  Economy  and  Cookery. 

Remarks. — The  word  puree  is  becoming  so  common,  I  will  give  the  follow- 
ing explanation  of  it: 

Puree,  Explanation  of. — The  word  comes  from  India,  and  means  a 
soft,  pulpy  mass,  or  sauce,  made  from  either  meats  or  vegetables,  fruit,  etc., 
reduced  by  cooking,  beating,  mashing  and,  if  necessary,  rubbing  down  to  a 
smooth  pulp  in  a  mortar,  and  then  mixing  with  a  sufficient  amount  of  liquid, 
whether  it  be  stock  or  broth,  for  gravies;  or  milk,  cream,  etc.,  for  sauces.    A 


■M 


496 


DB.  CILiSE'S  RECIPES. 


puree,  then,  signifies  a  sauce,  taking  its  distinguishing  name  from  the  meat, 
vegetables  or  fruit  from  which  it  is  prepared,  seasoning  being  added  to  suit  the 
kind  being  made.  A  catsup  is  really  a  puree  of  tomatoes.  So  whenever  you 
sec  the  word,  which  has  now,  even,  become  quite  common  in  our  own  country, 
you  will  understand,  at  once,  its  character  and  manner  of  preparation.  I  have 
explained  in  other  places  that  butter  they  call  gliee;  salt,  with  them,  is  nemuck. 

Sauce  for  Beefsteak,  or  Cat  ip  Improved. — Black  pepper,  whole, 
and  salt,  of  each  1%  ozs. ;  allspice,  whole,  horse-radish  and  small  pickled 
onions,  of  each  1  oz. ;  ground  mustard,  %  oz. ;  good  catsup,  1  qt.  Directions 
— Pound  the  pepper  and  allspice  finely,  then  bruise  the  radish  root  and  onions 
together,  and  put  all  into  the  catsup,  in  a  jug,  cork  and  shake  daily  for  2  weeks, 
and  strain  through  coarse  muslin  and  bottle  for  use;  or  moderate  heat,  applied 
to  all,  in  a  sauce  pan,  for  2  or  3  hours,  then  strained,  will  obtain  the  full 
strength  of  the  spices.  If  too  thick  for  use  after  the  heat,  thin  suitably  with 
good  vinegar. 

Remarks. — It  will  be  found  very  nice  for  any  roasted  or  boiled  meats,  as 
well  as  steak. 

Chili  Sauce. — Large,  ripe  tomatoes,  20;  good  sized  onions,  6;  large 
green  peppers,  8;  salt,  3  table-spoonfuls;  brown  sugar,  6  table-spoonfuls;  ground 
cinnamon,  3  tea-spoonfuls;  ground  ginger,  2  small  tea-spoonfuls;  ground  cloves, 
%  tea-spoonful;  good  vinegar,  6  cups.  Directions — Mash  the  tomatoes,  chop 
or  slice  the  onions  and  peppers,  mix  all  in  a  porcelain  kettle  or  large  tin  pan, 
and  boil  tUl  perfectly  soft,  and  when  cool  rub  them  through  a  colander,  and 
cook  down  to  a  proper  consistency,  tliat  of  catsup,  and  bottle  for  use  upon 
meats,  chicken,  turkey,  etc. 

Remarks.  —  To  "  bottle,"  means  to  bottle  and  cork  tightly.  And  all  sauces, 
catsups,  etc.,  should  be  kept  in  a  cool  cellar,  except  the  one  being  used  from. 

Piccalilli,  A  Good  Substitute  for  Sauces.— Green  tomatoes,  1  pk. ; 
1  large  cabbage,  1  dozen  onions;  chop  them  fine  and  put  on  %  pt.  of  salt  and 
let  them  stand  over  night;  then  drain  off  the  brine,  and  scald  in  weak  vinegar 
and  drain  off  again;  p-  "i  now  add  6  good-sized  green  peppers  chopped  fine, 
liaving  removed  the  seeds  before  chopping;  J^  to  1  pt.  (as  you  like  best)  of 
grated  horseradish ;  then  season  with  ground  spices  to  suit  the  taste,  at  least 
1  table-spoonful  of  allspice  and  pepper,  and  half  as  much  dry  mustard;  and  also 
%  table-spoonful  of  cloves.  Now,  in  packing  in  a  jar,  if  6  to  8  or  10  quite 
small  cucumbers  (whole),  which  have  stood  in  salt  and  water  over  night,  are  put 
upon  each  layer  of  an  inch  or  two  in  thickness,  they  will  be  found  a  valuable 
addition,  putting  one  in  each  sauce  dish  when  served  at  table.  Then  all  being 
closely  packed,  just  cover  with  good  vinegar,  boiling  hot,  and  cover  closely,  or 
put  up  in  fruit  jars,  if  plenty,  and  you  will  have  a  dish,  as  the  saying  is,  "  nice 
enough  for  a  king,"  the  author  says  nice  enough  for  a  better  man  than  a  king — 
nice  enough  for  "an  American  citizen." 

Chow  Chow  With  Cucumbers.— Take  6  large  cucumbers  just  before 
they  ripen,  peel  them,  cut  in  strips,  and  remove  the  seed;  4  white  onions,  6 
£Ood-sized  green  tomatoes,  and  ^  a  head  of  cabbage.    Chop  all  fine,  let  them 


VARIOUS  DISHES. 


497 


stand  in  salt  water  over  night,  then  pour  off  the  water  and  add  vinegar  and 
spices  to  suit  the  taste. — Tribune. 

Remarks. — See  piccalilli  to  judge  about  the  amount  of  spices,  the  principal 
difference  being  that  cucumbers  are  in  the  lead  in  place  of  tomatoes  and  cab- 
bage. Three  or  4  green  peppers  can  be  added  if  desired  in  any  case,  seeded  and 
chopped  as  in  the  piccalilli.  v 

Chow  Chow  "Without  Cucumbers.— Take  to  1  peck  of  green  toma- 
toes, 6  large  onions,  1  dozen  green  peppers,  1  large  cabbage;  slice  the  tomatoes, 
sprinkle  over  them  1  tea-cupful  of  salt,  let  them  stand  over  night,  drain  off  the 
liquor,  chop  fine,  add  the  onions,  cabbage  and  peppers,  also  chopped  fine;  put 
on  the  fire  to  cook,  with  enough  cider  vinegar  to  cover,  then  add  black  pepper, 
cinnamon,  cloves  and  allspice  to  suit  the  taste.  Cook  till  tender,  then  cover 
closely  in  jars,  but  it  will  keep  without  sealing. 

Cole  Slaw. — ^When  cabbage  is  cut  fine,  seasoned  with  pepper,  salt,  vine- 
gar, and  a  little  sugar,  it  is  generally  called  ''  Cold  Slaw,"  but  our  heading  i» 
the  right  one,  as  it  was  originally  made  from  the  stalk  and  tops  of  a  species  of 
the  cabbage  family,  but  which  does  not  head  like  the  cabbage — kale,  probably^ 
tlie  leaves  of  which  curl  and  wrinkle,  but  does  not  head  properly.  For  y^  hea<j 
of  cabbage  finely  chopped,  about  1  table-spoonful  of  sugar,  a  pretty  free  use  ot 
pepper  and  salt,  with  good  vinegar,  makes  a  nice  dish  with  but  very  little 
trouble. 

Cole  Slaw  With  Cream.— For  J^  head  of  cabbage,  chopped  fine,  take 
1^  cup  sweet  cream,  ^  as  much  vinegar  with  a  table-spoonful  of  sugar  in  it,  and 
mix  with  the  cream ;  having  salted  and  peppered  the  cabbage,  pour  over  the 
mixture  when  ready  to  serve.     Is  also  very  fine. 

Cole  Slaw  With  a  Hot  Dressing.— Slice  and  chop  very  fine  1  head 
(or  enough  for  the  family)  of  cabbage,  and  season  with  salt  and  perper.  Beat 
3  eggs  well  together;  mix  with  it  1  cup  of  vinegar,  1  tea-spoonful  of  unmixed 
mustard,  1  table-spoonful  of  sugar,  and  1  table-spoonful  of  butter.  Bring  to  the 
boiling  point  and  pour  over  the  cabbage. 

Remarks. — If  the  yolks  only  are  beat  and  put  in  at  first,  and  the  whites 
beat  and  put  in  after  removing  from  the  fire,  there  will  be  no  danger  of  curdling 
—the  whites  of  eggs  are  very  liable  to  curdle,  especially  if  not  stirred  all  the 
time  while  heating  with  the  other  ingredients.  If  not  eaten  till  it  gets  cold,  I 
should  prefer  it  for  my  use  to  leave  the  butter  out,  to  prevent  a  kind  of  greasi- 
ness  in  taste  and  appearance. 

Hot  Slaw. — Butter  the  size  of  an  egg,  %  cup  of  milk,  yellow  of  2  eggs, 
1  tea-spoonful  of  salt,  J^  tea-spoonful  of  pepper,  small  level  tea-spoonful  of  dry 
mustard,  and  3  table-spoonfuls  of  vinegar.  Put  the  butter  into  the  skillet  with 
tlie  fine  cut  cabbage  and  the  other  ingredients,  and  stir  all  the  time  until  the 
cabbage  heats  well  through. — Western  Rural. 

Remarks. — The  following  will  also  be  found  a  very  nice  way  to  cook  cab- 
bage for  variety's  sake. 

Cabbage  Baked,  Very  Nice.- Select  a  firm  head  of  white  cabbage,, 

quarter,  rinse,  and  boil  15  minutes;  pour  off  this  water,  and  put  on  more  hoi 
as 


498 


DR.  CUASE' 8  RECIPES. 


water  and  continue  to  boil  until  tender;  drain  off  the  water  and  set  aside  till 
cold;  chop  fine  and  season  with  salt  and  pepper,  and  a  table-spoonrul  of  butter; 
beat  2  eggs  well,  then  boat  them  into  8  table-spoonfuls  of  rich  milk,  or  cream  is 
better;  mix  all  well  together,  and  bake  in  a  moderate  oven  till  nicely  browned. 
—Farmer's  Wife,  in  Toledo  Blade. 

Remarks. — I  knew  from  the  nicety  of  the  dish  that  she  was  a  wife  that  a 
farmer  ought  to  be  proud  of,  or,  as  the  saying  goes  now,  might  well  afford  to 
"tie  to."    The  same  of  the  following: 

Baked  Cabbage  With  Grated  Cheese.— Boil  a  firm  white  cabbage 
for  15  minutes  in  salted  water,  then  change  the  water  for  more  that  is  boiling 
and  boil  until  tender.  Drain  and  set  aside  until  cool,  then  chor)  fine.  Butter  a 
baking-dish  and  lay  in  the  chopped  cabbage.  Make  a  sauce  in  this  way:  Put 
1  table-spoonful  of  butter  in  a  pan;  when  it  bubbles  up  well  stir  in  1  table-spoon- 
ful of  flour,  add  %  pt.  of  stock  and  %  pt.  of  water,  both  boiling.  Stir  until 
smooth,  season  to  taste  with  pepper  and  salt,  and  mix  well  with  it  4  table-spoon- 
fuls of  grated  cheese.  Pour  this  over  the  cabbage,  sprinkle  rolled  cracker  over 
it,  dot  with  lumps  of  butter  and  place  in  a  quick  oven  for  10  minutes.  This  is 
almost  as  good  as  the  more  aristocratic  cauliflower  when  cooked  in  the  same 
manner. 

Currie  Powder,  as  Made  in  India.— Take  coriander  seeds,  well 
roasted,  2  ozs. ;  tumeric,  pounded,  2)^  ozs. ;  ciimmin  seed,  2  ozs. ;  fenugreek, 
^  oz. ;  mustard  seed,  dried  and  cleaned  of  husks,  J^  oz. ;  ginger,  dried,  2  ozs. ; 
black  pepper,  2  ozs. ;  dried  chillies  (the  pod  of  the  Guinea  pepper;  we  use  our 
common  cayenne),  IJ^ozs.;  poppy-seed,  IJ^ozs.;  garlic,  1%  ozs.;  cardamons, 
1  oz. ;  cinnamon,  1  oz. ;  all  ground  finely  and  mixed  well  and  bottled. 

Remarks. — As  to  the  roasting  of  the  coriander  seeds,  I  should  not,  nor  should 
I  use  the  fenugreek.  We  use  it  only  in  horse  medicines  in  this  country,  so 
far  as  I  know.  The  poppy-seed  I  should  not  care  to  use,  either;  they  may  do 
for  East  Indians  who  eat  so  much  opium,  but  should  not  want  them  "  in  mine." 
I  will  give  a  recipe  from  the  Detroit  I'ribune  which,  I  have  no  doubt,  was  the 
kind  of  curne  powder  used  in  making  the  chicken  currie  given  in  another  place, 
of  which  I  partook,  and  have  explained  there,  as  the  lady  there  referred  to  told 
me  she  obtained  the  powder  in  Detroit  already  made.  I  will  only  say  here  I 
like  it  extremely  well.  If  the  amount  given  there  to  make  a  currie  proves  too 
hot  of  cayenne  use  less  of  the  powder  next  time.  It  is  certainly  warming  and 
comforting,  even  to  a  dyspeptic  stomach,  and  I  believe  healthful  for  any  one, 

India  Currie  Powder  Americanized.— Take  of  ground  cinnamon, 
mace  and  cloves,  each,  1  dr. ;  coriander  seed  and  fresh  yellow  tumeric,  each,  2 
ozs. ;  black  pepper  and  small  cardamon  seeds,  each,  J^  oz. ;  cayenne,  J^  ou. 
Put  all  through  a  good  mill  and  mix  well;  put  in  a  closely-stopped  bottle. 

Remarks. — The  tumeric  is  of  no  particular  value,  except  ;o  give  color  to 
the  powder.  It  has  slight  aromatic  and  stimulant  properties,  but  they  are  so 
slight  it  is  seldom  used  in  medicine  except  to  color  ointments,  etc.  So  if  the 
color  (yellow)  is  not  desired,  it  can  be  left  out  without  detriment  to  the  powder. 
If  this  powder  is  not  as  hot  Mdth  cayenne  as  some  may  desire  increase  tiio 


VABIOUa  DISHES. 


4M 


amount  by  J^  dr.  ar  whole  dr.  at  the  next  making.  It  Is  better  to  add  to  rather 
than  to  get  in  too  much  at  first  to  suit  those  y  ho  cannot  bear  the  cayenne  if  too 
much  is  i)ut  in.  For  myself,  I  should  prefer  to  add  i^,  or  at  least  J^,  oz.  of 
finger  root  tj  this  currie  powder  and  leave  out  the  tumeric  altogether,  as  the 
ginger  is  both  aromatic  and  stimulating  and  a  very  healthful  article,  as  well  as 
pleasant  to  the  taste,  while  the  tumeric,  as  mentioned  before,  is  only  for  its 
•color.  .        .         y 

Catsup,  Tomato.  —  The  editor  of  the  Journal  of  Gommeree  saye  the 
following  recipe  for  tomato  catsup  has  been  in  use  in  his  family  for  fifty  years. 
Certainly  it  is  old  enough  to  be  a  good  one.  He  says:  Take  1  bushel  of  toma- 
toes, cut  them  in  small  pieces,  boil  until  soft,  then  rub  them  through  a  wire 
sieve,  add  2  qts.  of  the  best  cider  vinegar,  1  pt.  of  salt,  ]4  lb.  of  whole  cloves, 
1^  lb.  of  allspice,  1  table-spoonful  of  black  pepper,  1  good-sized  pod  of  red 
pepper  (whole),  and  5  heads  of  garlic.  Mix  together  and  boil  until  reduced  to 
one-half  the  quantity.  When  cold  strain  through  a  colander  and  bottle,  sealing 
the  corks.     It  will  keep  2  or  3  years,  as  fresh  as  when  first  made. 

Ttemnrks.-^'Whh.  the  pod  of  red  pepper  in  place  of  so  much  caye^  ae,  as  is 
generally  put  into  catsups,  it  will  be  as  strong  as  most  people  desire  it;  but  if  no 
red  peppers  are  at  hand,  a  small  amount  of  cayenne,  say  )4.  *  tea-spoonful, 
would  equal  it.  More  can  be  used  by  any  one  desiring  it  stronger,  and  even  if 
3  or  3  red  peppers  were  put  in  it  would  not  be  too  highly  seasoned  to  suit  my 
taste.  Let  each  one  suit  himself.  If  I  was  making  this  for  myself  I  should 
not  use  only  half  as  much  cloves  as  the  editor  does;  but  let  each  one  suit  his 
own  taste.  Cloves,  however,  as  well  as  red  pepper,  or  cayenne,  are  rather 
piquant  (sharp  and  biting)  to  the  taste. 

Mushroom  Catsup. — The  editor,  or  some  writer  in  the  London,  Ont., 
Free  Press,  in  answer  to  an  inquiry  by  "  R,"  gave  the  following  recipe  for  mak> 
ing  mushroom  catsup,  and  as  it  is  quite  a  common  thing  with  the  English  peo- 
ple, I  will  give  it,  believing  it  to  be  better  than  that  made  by  our  own  people, 
who  so  seldom  make  it;  and  as  it  is  called  for  in  making  the  Worcestershire 
sauce,  previously  given,  I  give  it  a  place.  When  properly  made  it  is  a  nice 
thing,  for  I  obtained  some  at  one  time  of  an  English  butcher,  at  Ann  Arbor, 
wiiile  I  was  living  there,  which  had  been  made  by  another  Englishman  living 
near  (all  English,  you  see),  and  it  was  splendid.  This  writer  says:  "  Put  alter- 
nate layers  of  mushrooms  and  salt  in  an  earthen  jar,  using  at  least  }4  ^^-  o^ 
salt  to  2  qts.  of  mushrooms,  and  in  this  proportion  for  any  amount.  Let  them 
stand  ^  a  day;  then  cut  the  mushrooms  in  small  pieces  and  let  them  stand  3 
days  longer,  stirring  them  well  once  a  day;  then  strain  them,  and  to  every  quart 
of  juice  add  allspice  and  ginger,  each  ground,  J^  oz. ;  powdered  mace,  J^  tea- 
spoonful;  and  cayenne,  powdered,  1  tea-spoonful.  Put  all  into  a  stone  jar,  set 
it  in  a  kettle  of  boiling  water,  and  let  it  boil  for  5  hours,  briskly;  then  let  it 
simmer  in  a  porcelain  kettle  for  %  of  an  hour.  Let  it  stand  all  night  in  a  cool 
place:  in  the  morning  drain  off  the  clear  liquor  and  bottle  it.  Cork  the  bottles 
and  seal  tightly.  The  smaller  bottles  you  use  the  better,  as  the  catsup  will  not 
keep  its  distinctive  flavor  long,  if  exposed  to  the  air,  by  opening  frequently." 


•«oo 


DR.  CHASE'S  RECIPES, 


Currant  Catsup,  for  Baked  Beans.— "A.  B.  C./Mnthe  Masnaehu- 
aettH  Pknu/hman,  gives  the  following  plan  for  an  excellent  catsup  from  currants, 
which  needs  no  comment  of  mine.  He  says:  I  send  you  a  recipe  for  making 
currant  catsup,  as  in  my  mind  it  cannot  be  beat,  to  any  lover  of  baked  beans,  as 
a  dressing.  To  5  pts.  of  strained  currants  (the  juice  from  5  pts.  I  understand 
It  to  mean),  add  8  lbs.  of  sugar  (brown  wiH  do  nicely);  1  pt.  of  vinegar;  1  table 
spoonful,  each,  of  cinnamon,  pepper,  cloves,  and  allspice,  and  ^  table-spoon 
f ul  of  salt  (I  should  not  be  afraid  of  a  whole  one).  Scald  them  well  %  of  an 
hour,  then  put  in  bottles  and  cork  tight;  it  will  keep  for  years;  and  as  farmers 
generally  have  a  quantity  of  currants  that  go  to  waste,  I  would  like  them  to  try 
this,  and  I  think  they  will  never  be  sorry. 

Remarks. — The  author  thinks  so  too,  that  no  one  will  be  sorry  for  trying  it, 
although  it  would  seem  to  me  that  %  of  an  hour  only  to  scald,  or  more  pro- 
perly, to  boil  it,  would  hardly  be  sufficient,  possibly  it  may,  in  all  cases;  but  I 
would  sooner  risk  it  on  2  hours  moderate  boiling.  I  know  it  will  be  nice  while 
it  does  not  sour — the  longer  boiling  will  ensure  this — still,  if  it  will  "  keep  for 
years,"  it  is  long  enough.  It  will  be  as  nice  on  other  meats  as  on  pork  and 
beans,  hence  make  plenty  of  it,  if  you  have  the  currants  that  gc^to  waste. 

G-rape  Catsup. — Pick  5  pts.  of  catawba  grapes  Irom  the  stem  (Concords 
or  Delawares  will  do,  but  are  not  so  tart);  wash  them  and  let  drain;  then  sim. 
mer  till  they  are  so  soft  you  can  rub  all  but  the  seeds  through  a  colander  (I 
think  grape  seeds  will  go  through  an  ordinary  colander,  a  wire  sieve  would  be 
better)  with  care.  After  this  is  done  add  2  pts.  of  brown  sugar,  1  pt.  of  vine- 
gar;  2  tea-spoonfuls  each  of  allspice  and  cloves,  and  1  table-spoonful  of  cinna- 
mon, IJ^  tea-spoonfuls  of  mace,  1  of  salt,  and  ^  a  tea-spoonful  of  red  pepper. 
Put  all  into  a  .porcelain  kettle,  let  them  boil  slowly  until  they  are  as  thick  as 
you  like  catsup  to  be.    Bottle,  cork  and  seal. — London,  Out. ,  Free  Press. 

Remarks. — Keep  these  proportions  for  any  amoimt  desired  to  make,  it  will 
be  found  good. 

Cucumber  Catsup.— Cucumbers  are  said  to  make  a  nice  relish  for 
meat,  In  winter,  treated  as  follows:  Grate  about  8  dozen  medium  sized  green 
cucumbers  and  sprinkle  pepper  and  salt  to  your  taste  (pretty  strong  I  should 
say)  over  them;  and  allow  a  small  sized  white  onion  for  each  bottle. 
Heat  enough  cider  vinegar  to  cover  and  pour  over.  Put  up  in  large  mouth 
bottles,  and  pour  melted  wax  over  the  corks.  If  the  air  is  kept  from  them, 
when  you  open  a  bottle  in  mid-winter,  the  odor  will  be  delightful  to  the  lover 
of  the  sometimes  dangerous  cucumber. 

Remarks. — It  seems  to  the  author  that  if  they  were  scalded  in  the  vinegar, 
there  would  be  a  greater  certainty  of  keeping  nicely,  although  the  cucumber 
flavor  might  be  not  quite  so  natural. 

Fresh  Cuoumbers,  How  to  Prepare  for  the  Table.— Slice  them 
into  cold  water  having  plenty  of  salt  in  it,  for  an  hour  before  dinner.  In  this 
way  there  is  but  seldom  any  bad  effects  from  their  being  used  freely;  and  if 
you  have  not  the  hour  for  aoaking,  slice  into  a  plate  and  sprinkle  on  plenty  of 


VARIOUS  DISHES. 


601 


salt,  then  turn  another  plate  over  them  and  shake  a  few  minutes,  and  drain  off 
the  salt  water  and  serve  as  usual,  with  vinegar  and  pepper,  and  a  little  more 
Bait  if  needed,  which  will  also  avoid  the  danger  of  colics,  etc. 

Catsup,  When  Out,  How  to  Make  a  Supply.— When  your  cat- 
sup gets  low,  or  is  all  gone,  take  some  canned  tomatoes  and  add  vinegar  and 
spices,  as  in  the  Chili  sauce,  and  boil  slowly  about  80  minutes,  and  strain  if 
you  choose;  it  will  go  further  without  and  be  nicer  too. 

Remarks. — As  we  have  just  been  giving  a  grape  catsup,  we  will  also  give 
the  plan  of  preserving  grape  juice  by  canning,  as  I  cannot  see  why  it  may  not 
be  kept  in  this  way  sweet  and  nice  for  common  service,  as  well  as  for  minco 
pies,  for  which  a  writer  says  it  is  "better  far  than  brandy  or  cider."  The 
writer  says: 

Grape  Juice  to  Can  for  Common  Service,  etc.— Prepare  the  grapes 
as  for  jelly,  let  the  juice  be  boiling  hot,  and  can  it  in  the  same  way  you  do 
fruit.    It  is  excellent  for  mince  pies,  better  far  than  brandy  or  cider. 

Remarks. — It  can  be  better  only  in  that  it  is  richer  in  body  and  flavor  than 
cider  made  from  a  poor  quality  of  apples.  If  I  was  going  to  boil  it  I  should  be 
careful  to  skim  off  all  the  scum  that  would  arise,  which  would  remove  all  pulp 
of  the  grapes,  that  would  have  a  tendency,  if  left  in  the  juice,  to  start  a  fer- 
mentation, although  if  kept  air-tight  and  in  a  cool  cellar  I  do  not  see  how  it  can 
ferment.  It  will  be  purer  and  clearer,  however,  if  the  pulp  is  thus  removed  by 
skimming.  Should  it  be  too  tart  on  opening  for  common  purposes,  a  little 
fiugar  might  be  added  to  make  it  more  palatable,  and  still  it  would  be  far  more 
pure  than  much  that  is  purchased  for  this  purpose.  Only  1  lb.  of  lump  sugar 
to  each  gal.  might  be  put  in  and  dissolved  by  the  heat  to  remove  the  scum, 
which  would  give  it  more  spirit  and  also  help  to  preserve  it,  bottling  or  can- 
ning, remember,  while  hot. 

Canned  or  Bottled  Wild  Grape  Juice.— Pick  off  all  bad  ones  and 
scald  stems  and  all  with  a  very  little  water  to  start  the  juice,  press  out  and 
strain,  boil  and  skim,  and  can  or  bottle  while  hot.  Makes  a  nice  drink  for  the 
sick  or  well.  One  lb.  of  sugar  to  1  gal.  of  the  juice  will  make  a  nice  wine,  in 
kegs  or  barrels. 

JELLIES— Jelly  Bag,  Jams  and  Preserves,  How  to  Make.— 

General  Remarks.— 3g\\{g3  have,  of  late  years,  become  very  popular,  and  are 
much  more  frequently  used  than  formerly,  and,  therefore,  the  housewife  who 
gets  hers  up  the  nicest,  i.  e. ,  the  clearest  or  most  transparent,  and  having  the 
purest  flavor  of  the  fruit  of  which  it  is  made,  carries  off  the  premium  of  the 
neighborhood  in  which  she  lives.  We  will  do  our  best,  so  that  all  may 
have  them  equally  nice.  In  the  first  place,  only  the  choicest,  ripe  fruit  should 
he  used,  if  plentiful ;  if  not,  use  such  as  you  have,  but  cut  out  bad  spots,  and 
do  not  pare  nor  core  any  of  the  large  fruits,  as  apples,  pears,  etc.,  as  much  of 
the  flavor  is  contained  in  these  parts;  but  they  should  be  washed  and  quartered, 
■or  even  cut  finer  if  very  large,  making  all  pieces  as  nearly  the  same  size  as 
practicable;  then  cook  perfectly  tender  and  strain  through  the  jelly  bag.  preaa- 


602 


DR.  CHASE'S  RECIPES. 


y\ 


Ing  as  little  as  possible  to  get  all  the  Juices  and  not  to  press  the  pulp  through 
any  more  tlian  you  can  help,  nor  should  any  more  water  be  put  In  in  the  cook* 
ing  than  is  absolutely  necessary  to  prevent  burning  till  the  juices  start  by  the 
heat,  never  more  than  to  barely  cover  the  fruit. 

The  Jelly  Bug  is  usually  made  of  flaiuicl,  10  or  12  inches  across  the  mouth, 
and  tapering  to  a  point,  the  whole  being  18  or  20  inches  long,  unless  large 
amounts  are  to  be  made,  in  which  case  make  as  largo  as  needed;  and  if  only- 
very  small  amounts  are  to  be  made,  straining  throu^^h  a  piece  of  flannel  will 
do.  If  a  bag  is  made  there  should  be  a  stout  cord  around  the  top  to  suspend  it 
with,  over  a  pole  or  some  other  convenience,  to  drain  thoroughly  before  any 
pressure  is  applied;  then,  if  you  choose,  for  clearness'  sake,  remove  this  and 
net  another  dish,  using  the  first  drained  off  for  your  choicest  friends.  Press  out 
then  through  the  bag  all  you  like,  wliich  will  bi  more  of  a  jam  than  a  jelly. 
Jams  and  marmalades  are  much  the  same,  thick  and  containing  all  tlie  pulp,  or 
substance  of  the  fruit. 

JaTns  and  Marmalades  contain  the  puree  (wliich  see  for  further  explanation 
of),  pulp,  or  substance  of  the  fniit;  while  jellies  contain  only,  the  juices,  with 
1  lb  of  nice  white  sugar  to  every  1  pt.  of  the  juice — jams,  about  %  lb.  will  do; 
while  preserves  contain  the  whole  fruit,  and  a  pound  of  sugar  to  a  pound  of 
fruit,  but  brown  sugar  may  be  used  witli  the  two  last,  as  it  is  cheaper  and  they 
are  not  transparent  to  show  the  difference.  Jams  and  niarmalades  (for  marmal- 
ades, see  Quince  Marmalade,)  need  boiling  or  cooking  until  they  are  of  a  proper 
consistence,  like  apple  butter,  or  nearly  so;  while  jellies  only  need  sufficient  heat 
at  first  to  raise  the  scum,  which  should  be  removed  as  it  rises,  after  wiiich  to 
simply  boil  for  a  moment,  or  a  few  minutes — 5  to  20,  perhaps, — according  to 
the  stiffness  desired;  longer  boiling,  of  course,  with  apples  or  other  fruits  which 
are  most  watery.  Pour  into  jelly  glasses,  if  you  have  them,  which  have  covers, 
otherwise  cutting  white  paper  to  lit  the  top  of  the  dish  used,  dipping  it  in  alco- 
hol (some  use  brandy,  but  alcohol  is  purer),  and  laying  on  top  of  the  jelly  to 
prevent  moulding;  then  a  paper  or  cloth,  wet  in  the  white  of  nn  egg,  over  the 
top  of  the  tumbler  or  other  dish,  to  secure  it  to  the  top  and  fiom  the  uir,  will 
make  all  as  safe  as  a  rubber  and  screw-top  can  will  do. 

To  Preserve  Peaches,  Very  Nice.— Pare  them,  and  in  quartering 
remove  from  the  stone.  "V7eigh  the  fruit  thus  prepared  and  allow  1  lb.  of  sugar 
(white  or  brown,  as  you  choose,)  for  each  pound  of  peaches.  Put  some  sugar 
In  the  bottom  of  the  kettle,  then  p'mclies,  and  so  on  till  all  are  in,  having  a 
little  sugar  left  for  the  top.  Set  the  kettle  on  the  back  of  the  stove  to  heat 
gently  till  the  sugar  is  dissolved;  then  boil  until  clear  and  tender,  beinjij  carelv.l 
to  break  the  pieces  as  little  as  possible.  Take  off  any  scum  that  rises,  and 
when  the  fruit  is  clear,  i.  e.,  looks  transparent,  skim  it  out  and  put  into  your 
jars  to  fill  them  abotit  three-fourths  full.  Continue  to  boil  the  syrup  until  thick 
enough,  skimming  when  needed;  then  fill  the  jars  with  the  synip  while  hot; 
and  it  is  not  amiss,  even  with  preserves  or  jams,  to  cover  the  jar  with  paper 
soaked  in  alcohol  before  covering  with  cloths— or  coarse  paper.  If  they  begin  to 
"work,"  t.  e.,  to  ferment,  at  any  time,  they  were  not  boiled  enough  at  first,  and 
it  must  now  be  done  again.    Some  people  think  it  gives  a  better  flavor  to  take 


VAllIOUS  D I  SUE 8. 


608 


tHo  meats  from  perhaps  one-fourth,  or  more,  of  the  stones,  cutting  them  In  b!t» 
and  steeping  In  as  little  water  as  covers  them  to  get  their  flavor,  and  putting  it 
In  the  syrup  while  cooldng.  If  I  did  this  I  should  subject  the  parings  to  the 
same  process;  and  this  should  be  done  with  pears  and  quinces,  putting  in  the 
tores  also  of  them,  to  ensure  their  highest  tlavor.  Tiiis  extra  water,  of  course, 
will  he  evaporated  in  cooking  the  syrup.  Treat  berries  and  other  fruits  in  tho 
sam  manner;  but,  if  you  are  not  particular,  continue  the  cooking  without 
skimming  out  the  fruit,  it  is  more  likely,  however,  to  mash  <t  up  and  make  tho 
])re8erves  look  mussy  and  more  like  jams  or  marmalades  than  preserves.  Each, 
one  can  suit  herself. 

In  making  jellies,  jams  or  preserves  from  any  kind  of  berries,  currants^ 
grapes,  etc.,  do  not  do  it  in  a  way  to  mash  the  seeds,  which  would  injure  their 
otherwise  very  fine  flavor.  All  fruit  should  be  ripe  to  make  good  jellies.  Aa 
tliese  refer  to  making  jelly  with  apples,  pears,  berries  of  all  kinds,  grapes,  etc., 
I  need  not  give  special  kinds,  except  those  made  or  flavored  with  other  articles, 
as  chocolate,  coffee,  rice,  farina,  lemons,  etc.  Still,  I  will  give  two  apple  jel- 
lies from  other  writers,  to  show  that  the  instructions  above  given  are  borno 
out  or  corroborated  by  others,  and  to  show  the  old  way  of  using  lemons  in 
making  apple  jelly,  which  almost,  if  not  wholly,  destroyed  the  fine  apple 
flavor.  The  first  is  from  a  writer  in  tho  People's  Ledyer,  the  second  I  do  not 
know  from  whence  it  came,  but  both  plans  are  good  for  their  respective 
ways  of  making  them: 

Apple  Jelly. — Cut  your  apples  in  quarters  (do  not  pare  or  core  them), 
dip  each  quarter  into  clear  water,  and  put  them  into  a  jar  to  cook  in  the  oven 
until  quite  tender;  then  strain  the  juice  as  usual,  and  boil  with  1  lb.  of  sugar 
to  1  pt.  of  the  juice.  1  he  most  delicious  jelly  will  be  the  result,  with  the  full, 
pure  flavor  of  the  apple  Heightened  by  the  cores  having  been  left  in,  and  not 
spoiled  by  the  objectionable  addition  of  lemon  peel  and  lemon  juice. 

Old-Fashioned  Apple  Jelly.— Take  20  large,  juicy  apples,  pare  and 
chop;  put  into  a  jar  with  the  rind  (yellow  part)  of  4  large  lemons,  pared  thin  in 
bits;  cover  the  jar  closely,  and  set  in  a  pot  of  boiling  water;  keep  water  boil- 
ing hard  all  around  it  until  the  apples  are  dissolved ;  strain  through  a  jelly  bag, 
and  mix  with  the  liquid  the  juice  of  the  tour  lemons;  to  1  pt.  of  juice,  1  lb. 
of  sugar;  put  in  a  kettle,  and  when  the  sugar  is  melted  set  it  on  the  fire,  and 
boil  and  skim  about  20  minutes,  or  until  it  is  a  thick,  fine  jelly. 

Eemarks. — Here  you  see  the  apples  were  pared,  and'  one-fifth  as  many 
lemons  used  as  apples,  which  would  make  one  think  of  lemons  only,  when 
eating  it;  but  if  lemon  flavor  is  preferred,  it  will  do  very  well  to  make  it  in 
this  way.  Suit  yourselves,  now  you  know  both  ways.  Or  you  may  like  the 
next  one  better. 

Lemon  and  Apple  Jelly. — Sugar,  %%  cups;  apples,  2  large  tart  ones; 
lemons,  2  good  sized  ones;  pare  the  lemons  with  a  sharp  knife  to  get  just  the 
thin  yellow,  and  then  peel  off  the  white  part,  which  is  bitter,  and  throw  away; 
pare  the  apples,  then  grate  them  and  the  lemons;  put  all  into  a  stew  pan  and 
cook  a  few  minutes,  then  strain  or  not,  as  you  like. 


B04 


DB.  CEASE'S  RECIPES. 


i:r!.(r 


if.r 


If  not  strained  It  will  bo  a  kind  of  marmalade,  or  Jam;  but,  if  to  bo  strained, 
the  apples  need  not  be  pared  nor  cored,  but  chopped  (the  spots  and  specks  hay* 
Ing  been  removed),  in  which  case  tlic  inside  of  the  lemons  may  be  chopped  also, 
the  yellow  peeling  being  put  in  for  chopping  too.  Either  way  it  is  nice;  but  If 
not  strained  it  would  be  for  present  eating  rather  than  long  keeping,  unless  an 
equal  weight  of  sugar  was  used. 

Apple  Cider  Jelly.— Boil  nice  sweet  cider  until  it  becomes  a  firm  jelly, 
when  cold.  This,  says  a  writer,  is  done  in  a  large  way,  in  the  ordinary  sugar 
evaporators  in  which  maple  sap,  or  sorghum  juice,  is  boiled;  but  it  maybe 
done  in  ordinary  preserving  kettles,  if  copper  or  brass.  Enameled  iron  pots 
may  be  used,  but  no  plain  iron  ones,  as  these  give  a  dark  color  to  the  jelly. 

lifmarks, — I  should  think,  that  unless  suga'  was  used,  nearly,  at  least,  in 
the  proportions  given  for  jellies,  generally,  they  would  be  too  sour,  or  tart,  to 
please  most  tastes.  I  see  one  Mary,  of  Napa,  Cal.,  has  the  knack  of  making  the 
most  jelly  I  ever  heard  of,  or  could  imagine,  with  only  1  pint  of  cider.  Hear 
her:  To  1  pt.  of  clear,  sweet  cider,  allow  1  pt.  of  cold  water;  2  lbs.  of  sugar; 
1  package  of  gelatine,  1  large  pt.  of  boiling  water.  Soak  the  gelatine  tmtil  it 
.  is  entirely  dissolved  in  cold  water;  then  add  to  this  the  sugar,  a  spoonful  of 
i  cinnamon,  the  juice  of  2  lemons,  the  grated  rind  of  2,  then  the  gelatine.  Add 
the  cider  last;  then  put  all  in  a  thick  flannel  bag,  and  let  it  drain.  Do  not 
squeeze  it  at  all.    Put  it  in  bowls  or  glasses,  and  set  it  away  to  cool. 

Bemarka. — This  is  no  doubt  the  place  where  the  saying  started,  "aa 
big  as  a  pint  of  cider."  It  will  make  more  jelly,  notwithstanding  the  add!, 
tions  over-top  the  foundation,  or  starting  jwint,  and  the  taste  of  cider  will  be 
iost,  that  is  all. 

Chocolate  Jelly.— Grate  4  table-spoonfuls,  heaping,  of  chocolate,  and 
put  into  y^  pt.  of  cold,  sweet  milk,  with  %  oi  a.  lb.  of  white  sugar.  Soak  a 
fmall  package  of  Cox's  or  other  nice  gelatine  in  cold  water  enough,  only,  to 
cover  it,  and  when  softened  put  it  into  1  pt.  more  of  milk  and  dissolve  by  heat; 
and  when  it  boils,  pour  the  milk  containing  the  chocolate  and  sugar  into  it, 
stirring  briskly;  and  when  it  boils  again  pour  into  a  mold,  or  cups,  and  set  it 
in  a  cold  place.    Serve  with  sweetened  cream. 

Remarks. — Although  called,  and  it  will  be,  a  jelly,  yet,  it  is  much  like  a 
blanc  mange.    Very  nice  for  those  who  love  the  flavor  of  chocolate. 

Coffee  Jelly.— Mrs.  W.,  of  Eau  Claire,  Wis.,  sends  the  following  way 
-of  making  coffee  jelly  to  the  Blade,  of  Toledo.  She  says:  Soak  %  a  box  of 
Oox's  gelatine  }4.  *"  hour,  in  i^  a  teacup  of  cold  water — as  little  water  as  pos- 
sible— 1  qt.  of  strong  coffee,  made  as  if  for  the  table,  and  sweetened  to  taste 
(it  will  take  considerable  sugar);  add  the  dissolved  gelatine  to  the  hot  coffee, 
stir  well,  strain  in  a  mold  rinsed  with  cold  water  just  before  straining  in;  set 
<on  ice  or  in  a  cool  place.  Serve  with  whipped  cream.  This  jelly  is  very  pretty 
formed  in  a  circular  mold,  with  a  tube  in  the  center;  when  turned  out  1111  the 
space  in  the  center  with  whipped  cream,  heaped  up  a  little. 

Remarks. — The  only  objection  I  can  find  with  this  lady,  uono  wUh  the 
recipe,  i?  that  there  may  be  other  "  Mrs.  W.'s"  there,  so  her  identity  ^js  lost. 


VARIOUS  DISHES. 


OOS 


I  have  a  slstor  living  thore  now,  a  Mrs.  Wanzor,  but  I  am  protty  suie  sho  Ib  not 
the  ono. 

Farina  Jelly.— Boll  1  qt.  of  new  milk;  whilst  boiling,  sprinkle  In, 
slowly,  ^  lb.  of  farina  (kept  by  grocers);  continue  the  boiling  from  J^  to  a 
whole  hour.  Season  with  6  ozs.  of  sugar  and  1  tea-spoonful  of  vanilla.  When 
done  (this  will  bo  known  by  it  t  Jelling  when  cooled),  turn  Into  a  mold  and  place 
It  on  ice  to  stiffen,    Serve  It  wlih  whipped  cream. — Uarper'i  Bazar. 

Quince  Jelly. — "Wash  aud  wipe,  then  pare  and  slice  them  (as  the  quince 
Is  hard  and  tough,  and  also  being  a  dry  fruit),  put  Into  a  stone  jar,  1  cup  of 
water  to  every  4  lbs.,  with  the  peeling  and  cores,  by  which  you  get  the  pure 
flavor;  put  the  jar  into  a  pan  or  kettlo  of  boiling  water  and  boil  until  perfectly 
soft,  the  jar  being  covered;  then  strain  through  the  jelly  bag  and  use  a  lb.  of 
sugar  for  1  pint  of  juice,  as  with  other  jellies,  but  do  not  spoil  Its  purity  of 
flavor  by  adding  any  other  flavoring.  [See,  also,  "  Quince  Marmalade,"  fol- 
lowing the  jellies.] 

ClaretWine  Jelly.— Gelatine,  1  oz.,  soaked  In  cold  water,  %  pt.,  till 
soft;  then  boil  until  dissolved  and  add  a  tumblerful  of  currant  jelly,  ^  lb.  of 
white  sugar  and  1  bottle  of  claret  wine,  stirring  over  the  Are  until  the  sugar  la 
dissolved;  then  beat  the  whites  of  8  eggs  and  stir  in  briskly  for  2  or  3  minutes, 
removing  from  the  flre  and  still  stirring  2  or  3  minutes  longer,  then  strain 
tlirough  the  jelly  bag.    If  nicely  done,  it  will  be  clear  and  of  a  fine  red  color. 

Port  Wine  Jelly,  for  the  Sick.— Gelatine,  J^  oz.,  soaked  and  dis- 
solved in  1  gill  of  water,  as  in  the  claret  above;  add  a  tea-spoonful  of  thick 
gum  arable  water,  a  little  grated  nutmeg  and  a  table-spoonful  of  granulated 
sugar,  stirring  well  together  in  a  stew-pan,  adding  now  good  port  w'p",  J^  pt., 
Vating  to  a  boiling  point,  seeing  that  the  sugar  is  dissolved,  then  pour  Into  tuii.- 
Olers.  Makes  a  fine  jelly  for  the  sick,  to  eat  as  a  "jell"  or  to  dissolve  In  a 
little  cold  water  as  a  drink.  Very  nice  when  wine  is  admissible,  which  it  gen- 
erally Is. 

Grape  Jelly. — As  a  more  particular  guide  in  making  jelly  from  any  of 
the  berries,  currants,  etc.,  and.  to  also  corroborate  my  previous  instructions,  I 
will  give  the  plan  of  a  writer  in  the  Detroit  Post  and  T^'ibune  for  making  from 
grapes.  She  says:  "Pick  the  grapes  from  the  stems  (the  same  should  be  done 
with  currants)  and  simmer  them  till  soft  in  just  enough  water  to  cover  ther;, 
pour  into  a  jelly  bag  and  strain.  Measure  the  clear  liquor  in  pts.  and  pour 
back  Into  the  kettle  (a  bell-metal  one  is  best,  scoured  perfectly  bright)  and  boll 
gently  20  minutes,  skimming  constantly.  Then  add  for  every  pt.  as  measured 
1  lb.  of  white  sugar  and  boil  until  it  is  hard  enough  when  cold.  Heat  the 
glasses  and  pour  Into  them  while  hot.    Cover  with  egg  paper." 

Remarks. — I  would  first  put  alcohol  paper,  pressed  down  along  on  the  top 
of  the  jelly,  as  in  our  general  remarks,  to  prevent  a  possibility  of  mold  on  the 
top.  Treat  strawberries  and  all  other  small  fruits  in  the  same  manner.  Rasp- 
berries are  often  mixed  with  half  as  many  currants,  when  plentiful,  to  Increase 
the  amount  of  jelly,  otherwise  made  in  the  same  way.  I  have  never  seen  any 
cherry  jelly,  but  I  should  think  it  would  be  nice.    It  might  need  a  little  longer 


508 


DB.  CHASE'S  RECIPE8. 


boiling,  as  their  juices  are  very  watery;  but  the  flavor  and  color  would  be  "  tip. 
top." 

Grape  Jam,  Marmalade,  etc.,  Bemove  the  Seeds  for.— To  get 
rid  of  the  seeds  of  grapes,  with  thumb  and  fingers  press  out  the  pulp  conttdn. 
Ing  the  seeds  and  throw  the  skins  by  themselves.  Put  the  pulps  in  the  kettlft 
with  very  little  water  and  boil  till  the  seeds  will  separate  easily;  then  run 
through  a  sieve,  which  retains  the  seeds;  then  put  pulp  and  the  skins  together 
(the  skins  may  be  boiled  in  a  little  water  till  quite  tender  before  mixing);  then 
add  the  sugar,  ^  to  1  lb.,  as  you  choose,  to  each  lb.  of  grapes  and  cook  as 
fruits  till  thick  enough  to  uit.  Very  nice  for  pies  or  as  a  sauce,  and  if  cooked 
down  rather  thick  makes  an  excellent  marmalade. 

Tomato  Jelly  as  a  Meat  Sauce.— Wash  them  carefully,  if  of  the 
rough  kind,  cut  them  in  pieces  and  stew  them  in  only  sufficient  water  to  prevent 
burning,  strain  through  the  jelly  bag,  sugar  pound  for  pint,  as  for  other  jellies, 
except  boil  briskly  until  it  jells,  depending  upon  their  being  very  juicy  or  not. 

Bice  Jelly,  or  Blano  Mange.— Boil  1  cup  of  rice  in  water,  1  qt.,  (in 
the  rice  kettle  is  the  best  way).  When  perfectly  tender,  rub  through  a  hair  or 
wire  sieve,  or  mash  very  smoothly,  while  as  hot  as  you  can  work  it;  sweeten  to 
taste,  and  flavor  with  vanilla  or  nutmeg,  and  put  into  a  mold  or  cups  to  cool. 
Serve  with  cream  and  sugar. 

True  Bice  Jelly. — Rice  flour  and  white  sugar,  each,  1  lb. ;  boil  in  water, 
1  qt.,  until  the  whole  becomes  glutinous;  then  strain  or  drain  through  the  jelly 
"bag,  and  put  into  cups,  mold,  or  glasses,  as  you  choose.  Very  light  food, 
either  of  these,  but  also  very  nutritious. 

Lemon  Jelly  for  Jelly  C-'^ke.- Take  6  large  lemons,  grate  the  yellow 
rind  and  squeeze  out  the  juice.  Mix  with  them  thoroughly,  3  lbs.  of  sugar. 
Take  12  eggs,  retain  the  whites  of  4,  and  beat  the  others  thoroughly;  then  put 
all  together  into  a  saucepan,  which  place  in  a  pan  of  boiling  water,  and  boi 
15  minutes,  stirring  constantly.  This  is  very  nice  to  lay  up  jelly  cakes  with. 
The  whites  retained  come  in  for  frosting  the  cakes,  using  powdered  sugar  to 
make  pretty  thick  if  you  wish  it  hard.  The  less  sugar  the  softer  the  frosting. 
At  least  1  table-spoonful  of  sugar  to  the  white  of  each  egg. 

Quince  Marmalade  or  Jam.— Pare,  core,  slice,  and  weigh  the  fruit, 
stewing  the  skins  and  cores  in  a  dish  by  themselves,  with  water  enough  to  just 
cover.  When  the  parings  are  tender,  turn  into  a  cloth  bag,  and  squeeze  out 
every  drop  of  juice;  put  the  quinces  into  the  kettle,  pour  over  the  juice,  cover, 
and  let  cook  slowly,  stirring  and  mashing  with  a  wooden  spoon  (or  potato  masher, 
if  very  tough,)  until  the  pieces  have  become  a  smooth  paste.  Now  add  %  lb.  of 
white  sugar  t»  each  pound  of  the  fruit,  boil  10  minutjg  longer,  stirring  con- 
stantly. Remove  from  the  fire,  turn  into  jelly  jars  and  tie  down. — Rural  New 
Yorker. 

Remarka. — If  this  was  carefully  cooked  longer,  or  until  quite  thick  like 
apple  butter,  as  remarked  above,  there  would  be  less  requirement  for  absolutely 


excluding  the  air. 


r 


']■■ 


VARIOUS  DISUKS. 


50? 


Quinces,  A  Few  When  Canning  Apples.— When  quinces  are 
scarce  I  have  known  a  lady  with  whom  I  have  boarded  to  put  a  few  with  her 
apples  in  canning,  which,  for  my  taste,  at  least,  made  both  better.  Cooking^ 
together,  cf  course,  till  tender,  using  sugar  to  suit  the  tartness  of  the  apples. 

CANNING  FRUITS,  CORN,  ETC.— How  to  Avoid  Breaking? 
the  Cans — General  Remarks  and  Directions.— It  is  a  conceded  ftvct 
that  if  fruit  is  properly  put  up  in  air-tight  cans  and  kept  in  a  dry,  cool  place,  it 
is  safe  from  fermentation;  much  difficulty,  however,  has  been  experienced  by 
breaking  cans  when  putdng  in  the  hot  fruit.  This  difficulty  has  been  entirely 
overcome  by  a  cousin  of  mine,  Mrs.  Joseph  Sanders,  living  near  Bear  Lake, 
Manistee  county,  Michigan,  by  wringing  a  large  towel  out  of  cold  water,  rinsing 
or  wetting  the  can  with  cold  water  also,  then  wrapping  the  can  with  the  cold, 
wet  towel,  being  also  careful  to  have  the  can  sit  on  the  towel,  and  every  part 
covered  with  two  or  three  thicknesses,  and  immediately  filling  with  the  hot  fruit. 
I  have  seen  her  doing  it;  and  a  recent  letter  from  a  daughter  of  hers  assures  mo 
that  her  mother  "  has  put  up  her  fruit  in  this  way  for  ten  years  without  break- 
ing a  can."  Have  no  fears  in  adopting  it.  After  the  fruit  is  canned,  and  stood 
an  hour  or  two  to  cool,  re-tighten  the  tops,  as  the  cooling  sometimes  leaves  them 
loose  enough  to  admit  air;  then  it  is  well  to  turn  the  cans  bottom  up  over  night 
ot  long  enough  to  see  they  do  not  leak,  for,  if  the  juice  leaks  out,  air  would 
leak  in  and  spoil  it.  It  is  not  necessary  to  put  in  sugar  when  canning,  unless 
you  choose  to  do  so.  Use  enough  to  make  it  palatable  for  the  table  when  used. 
One-fourth  to  %  lb.  of  sugar  to  1  lb.  of  fruit,  according  to  its  sourness,  will  be 
found  plenty  to  suit  most  tastes.  For  apples,  pears,  etc.,  which  are  not  juicy, 
a  syrup  made  with  1  lb.  sugar  to  1  qt.  of  water  does  well  to  heat  them  in  and  to 
All  the  crevices  among  the  fruit.  Observe  well  these  points  and  no  trouble  will 
arise.  Rhubarb,  it  will  be  observed  below,  can  be  put  up  in  jugs;  tomatoes  I 
have  known  to  be  put  up  in  jugs  and  keep  well;  so  may  other  things,  also,  no 
doubt,  when  cans  can  not  be  obtained  in  quantities  sufficient.  Small  cans  fot 
small  families,  however,  are  best,  as  the  fruits  do  not  keep  long  after  bein^ 
opened.  If  a  dark  room  is  prepared  in  the  cellar  for  canned  fruit,  strawberries, 
and  some  others  will  not  lose  so  much  of  their  bright  colors  as  they  do  in  a 
room  where  the  light  is  not  shut  out.  With  these  general  directions  I  need  give 
but  few  recipes  for  samples  of  those  out  of  the  general  lines  of  fruit. 

Canning  Strawberries. — A  lady  says  she  uses  i^  lb.  of  sugir  to  1  lb. 
of  the  fruit  sprinkling  it  on  over  night,  then  brings  to  a  boil  in  the  morni.^g, — 
in  porcelain  or  brass, — and  kecjnng  it  in  a  dark,  cool  place,  as  the  light  discolora 
them,  although  it  does  not  hurt  the  flavor. 

Rem    'ks. — This  corroborates  the  author  in  points  that  she  refers  to. 

Canning  Grapes.— Take  fully  ripe  and  sound  grapes  (Concords  and  Isa- 
bellas are  very  nice  for  this  purpose),  pick  from  the  stems  and  pulp  them,  by 
pressing  slightly  with  thumb  and  finger  upon  each  one.  Put  the  skins  in  a  sep- 
arate dish;  then  heat  the  pulp  and  press  tlirough  a  coarse  cloth,  or  sieve,  to 
remove  the  seeds;  then  put  juice  and  skins  together  in  your  kettle,  and  when 
they  come  to  a  boil  they  are  ready  for  the  cans  (see  Mrs.  Sanders'  plan  in  the 
gnncral  remarks  and  directions  above,  to  avoid  breaking  cans),  and  secure  well 


008 


DR,  CHASE'S  RECIPES. 


from  the  air;  it  matters  not  whether  glass  cans,  or  jugs,  if  properly  corked 
and  sealed  with  wax. 

Itemarks. — Familiarize  yourselves  with  the  directions  to  know  they  will  not 
leak  the  fluid  out,  nor  the  air  in,  before  putting  away,  as  above  given.  Cher- 
ries,  I  cannot  see  why,  if  done  in  the  same  manner,  get  rid  of  the  stones,  will 
not  be  nice  for  sauce  or  pies,  as  well  as  grapes,  the  stones,  or  seeds,  are  a  nui- 
aance,  in  either  case.  Currants,  berries,  or  other  ordinary  fruits  need  no  spe- 
cial instructions;  except  it  may  be  proper  to  say  that  some  persons,  in  canning 
peaches,  boil  the  stODCs  in  a  small  amount  of  water  to  extract  the  flavor,  then 
heat  the  peaches  in  this  water,  sprinkling  in  the  proper  amount  of  sugar  to  fit 
them  for  the  table;  and  also  put  a  piece  of  white  paper  dipped  in  brandy  (alco- 
hol is  good,  and  cheaper)  over  the  top  before  screwing  on  the  cover. 

Canning  Bhubarb  Plant,  Tomatoes,  etc.—"  Pansy,"  in  writing  to 
one  of  the  papers  upon  this  subject,  says:  Last  summer  I  removed  the  skin 
from  a  quantity  of  rhubarb,  put  it  over  the  fire  with  a  very  little  water,  watch- 
ing it  closely  to  prevent  it  burning,  boiled  it  10  minutes,  stirring  occasionally, 
and  filled  and  sealed  one-gallon  jugs,  carefully  corking  them;  used  commoii 
sealing  wax;  and  it  is  as  nice  now  as  the  rhubarb  we  get  from  the  garden  in 
the  summer.  Grapes  are  just  as  nice  this  way  as  they  are  in  glass  jars.  I  put 
away  44  qts.  of  tomatoes  and  rhubarb  in  this  way,  and  never  lost  1  pint.  I  use 
glass  jars,  too,  for  preserves,  peaches  (canned),  and  sweet  pickles;  but  I  deci- 
dedly prefer  jugs,  for  it  is  no  trouble,  and  everything  keeps  so  well  in  them. 

liemarks. — Rhubarb  makes  as  nice  a  sauce,  stewed,  and  sweetened  to  taste, 
as  it  does  pies;  and  to  be  able  to  have  it  in  winter,  put  up  thus  cheaply,  will 
add  to  the  variety  of  side  dishes,  and  life's  comforts  generally. 

Canning  Bhubarb  in  Cold  Water,  Without  Cooking.—"  8.  D.," 
of  Vernon,  Mich.,  directs  through  one  of  tlie  papers  as  follows:  Cut  the  plant, 
when  fully  matured,  and  wash  it;  put  a  cup  of  cold  water  in  the  can,  fill  with 
the  pieces,  pressing  it  full,  then  fill  to  running  over  with  cold  water.  Seal  as 
usual,  and  set  in  a  cool  cellar.  When  wanted  pour  the  water  into  the  vinegar 
barrel.  Make  the  pies  as  usual,  except  not  quite  as  much  sugar  is  needed  as 
for  the  fresh  plant.    I  have  tested  tliis  and  know  it  to  be  good. 

Remarks. — I  cannot  see  why  this  is  not  a  good  and  reliable  way,  although 
it  has  been  deemed  necessary  to  heat  everything  before  canning.  This  may  not 
be  absolutely  necessary.  The  water  excludes  the  air  from  the  crevices,  and 
keeping  in  a  cool  place  prevents  fermentation.  Let  those  who  have  it  plenty 
try  a  few  cans  before  going  into  it  heavily.  So  with  everything  upon  which 
there  is  a  possible  doubt,  is  the  way  that  our  valuable  things  are  found  out. 

Canning  Sweet  Corn.— It  has  been  generally  considered  a  very  diffi- 
cult thing  to  can  corn,  so  it  would  keep  well;  but  a  writer  at  Walled  Lake, 
Mich.,  to  one  of  the  Detroit  papers,  thinks  she  has  overcome; this  difficulty,  for 
she  says:  If  these  directions  are  strictly  followed,  you  can  enjoy  the  same  pleas- 
ure that  we  have  for  years,  of  eating  sweet  green  corn  in  winter.  It  will  need 
only  to  warm  when  you  use  it  out  of  the  can.  Directions — Cut  the  raw  corn 
o£!  the  cob  and  fill  your  cans  (after  thoroughly  scalding  theqi)  with  tlie  com. 


VARIOUS  DISHES. 


609 


take  a  spoon  and  press  veiy  hard  so  as  to  fill  the  can  full,  put  on  the  cover 
loosely.  Put  the  cans  into  your  wash  boiler  after  puHing  something  under 
them  to  prevent  them  from  breaking.  I  use  the  grate  from  the  bottom  of  the 
oven.  Fill  in  cold  water  up  to  the  bulge  of  the  can,  put  on  the  boiler  cover 
and  boil  4  hours,  take  off  the  stove  and  let  stand  until  cool  enough  to  handle, 
fasten  the  covers  tight  and  set  in  a  cool  place  in  the  cellar.  I  usually  get  mine 
ready  in  the  forenoon  and  boil  after  dinner. 

liemarks. — There  is  not  a  doubt  but  what  if  this  pl„j  is  followed,  strictly, 
being  sure  that  the  cans  are  entirely  full,  when  the  cover  is  screwed  down,  but 
what  it  will  keep  nicely.  Tin  cans  are  used  by  those  who  put  it  up  for  sale,  in 
large  quantities,  pressing  full,  then  soldering  on  the  top,  boiling  for  the  4  hours, 
then  piercing  a  hole  to  let  out  the  air,  and  soldering  up  the  hole,  at  once,  which 
makes  all  secure.  If  this  long  boiling  is  too  much  trouble,  you  must  take  the 
old  way  of  packing  with  salt,  as  next  given. 

Canning  or  Putting  Up  Green  Com  With  Salt.— Take  the  com 

when  just  right  for  the  table,  which  should  be  the  case  above  as  well  as  in  this, 
and  scald  it  in  the  ear,  as  done  for  drying  in  the  old  way;  then  cut  from  the  cob 
when  cold.  Place  a  layer  of  salt  J^  an  inch  thick  on  the  bottom  of  the  deep 
(not  the  flaring)  kind  of  earthen  jar  or  crock;  then  a  layer  of  the  corn  about 
2  inches  tliick,  pressing  tightly  with  a  potato  masher  or  square-ended  stick ;  next 
salt  again,  as  at  first,  or  a  little  thicker,  say  ^  of  an  inch,  as  you  go  up;  and  so 
alternate  till  the  jar  is  within  an  inch  of  the  top,  then  fill  wiUi  salt  and  tie  a 
cloth  over  all.  Set  in  a  cool,  dry  cellar  for  winter  use.  To  use,  take  out  as 
many  layers  as  needed,  free  from  salt  as  possible,  and  wash  off  all  the  salt 
sticking  to  it;  then  soak  in  the  evening  and  pour  off  at  bed-time,  and  renew  with 
fresh  water  and  soak  over  night;  then  pour  off  again,  which  will  generally  be 
sufficient  to  remove  the  excess  of  salt,  as  the  com  will  not  take  up  as  much  salt 
as  supposed.  Now  taste  a  kernel,  and  if  freshened  enough,  stew  it  for  dinner, 
if  not,  soak  again.  Adding  a  small  amount  of  sugar  when  cooking  is  consid- 
ered an  improvement;  some  do  this,  even  when  cooking  new  corn  in  summer. 
Bemarks. — A  writer  says:  "  I  have  used  the  above  recipe  for  three  years, 
and  find  it  to  be  most  excellent,  the  corn  coming  out  of  the  jar  as  good  as  when 
first  put  down.  *  *  *  It  is  such  a  good  thing  that  every  body  should  know 
it,  and  any  one  who  tries  it  will  not  regret  the  experiment."  If  the  canning  is 
too  much  trouble,  or  if  the  canned  runs  out  before  the  winter  is  gone,  you  must 
take  one  of  the  following  plans  of  "Hulling,  ".which  is  a  great  favorite  with 
the  author,  otherwise  fill  the  place  with  hominy. 

Hulled  Corn,  Improved  Flans  of  Making.— The  old  way  was  to 

make  a  weak  lye  from  hard  wood  ashes  to  remove  the  hulls,  but  a  writer  in  tho 
American  Agriculturist  gives  her  plan  as  follows.  She  says:  "  Soak  over  night 
by  pouring  over  what  you  wish  to  make,  hot  water.  In  the  morning  put  it 
into  an  iron  kettle  with  warm  water  enough  to  just  cover  it;  and  for  each  quart 
of  corn  put  in  baking  soda  1  table-spoonful,  and  boU  till  the  hulls  come  off 
readily;  then  wash  in  clear  water  mbbing  off  the  hulls  with  the  hands,  soaking 
and  washing  to  remove  the  alkaline  taste  thoroughly;  then  boil  until  very  ten* 


MO 


S)R  CHASE'S  RECIFE8, 


der,  salting  towards  the  last  to  taste.    Turn  into  a  sieve  and  drain  tlioroughly. 
Eat  hot  or  cold  in  milk." 

Bemarka. — I  cannot  see  the  object  of  drawing  off  the  water  in  which  it  was 
boiled.  My  mother  and  my  wife  always  designed  to  have  the  water  pretty  well 
coolsed  away  when  done,  then  lift  it  together  as  much  of  the  nourishment  would 
be  drained  off.  (I  sec,  also,  that  the  following  writer  does  not  drain.)  It  Is 
very  nice  warmed  up  after  frj'ing  meat,  to  eat  with  the  same,  for  breakfast  or 
any  other  meal,  as  well  as  with  milk  as  the  above  writer  only  suggests.  The 
author  has  often  wondered  why  people  did  not  use  more  of  it,  and  could  only 
account  for  it  from  the  obiection  of  the  women  to  work  it  from  the  lye  with 
the  hands  to  remove  the  hulls.  This  difficulty  has  been  overcome  in  the  fol- 
lowing recipe  by  using  a  clean  broom  for  that  purpose,  which  can  be  done 
as  well  with  the  soda  above  as  with  the  ashes  in  the  next.  So,  now,  I  trust,  all 
lovers  of  hulled  corn  may  have  it  in  abundance,  as  it  is  a  very  healthful  dish,  as 
well  as  a  very  cheap  one,  and  relished  by  most  persons  if  nicely  done,  i.  e.,  if  it 
is  freed  from  its  alkalinity  and  cooked  until  it  is  perfectly  soft. 

Hulled  Corn,  or  Making  Hominy  "Without  Putting  the  Hands 
Into  the  Lye.— Making  hominy,  or  hulling  com,  is  not  a  big  job  nor  one 
that  we  dread  as  we  did  "  once  upon  a  time,"  before  we  had  learned  this  better 
way.  This  is  how  we  make  it:  Take  the  com  of  1  doz.  ears,  put  it  in  a  kettle 
with  a  good  bit  more  cold  water  than  is  required  to  cover  it,  and  down  in  the 
•center  put  a  stout  muslin  sack  long  enough  to  contain  1  qt.  of  good  ashes.  Let 
it  boil  till  all  the  strength  is  out  of  the  ashes,  then  remove  them  and  give  the 
corn  more  room.  Have  the  tea-kettle  on  the  stove  with  plenty  of  boiling  water 
in  to  pour  into  the  pot  as  the  other  boils  off,  Do  not  boil  hard,  but  steadily. 
When  the  outside  begins  to  come  off  the  grains  they  are  done  enough.  Now 
remove  from  the  Are,  drain  off  and  empty  the  corn  into  a  tub  of  cold  water. 
Instead  of  rinsing  with  the  hands,  as  our  blessed  grandmothers  did,  take  a  clean 
broom  and  swash  and  sweep  the  com  about  in  the  tub  "like  forty,"  drain  off; 
add  2  or  3  pailfuls  of  clean,  cold  water,  and  go  over  the  cleansing  process  about  3 
or  4  times;  then  drain  off  and  stand  the  tub  of  corn  where  it  may  have  a  chance 
to  freeze  all  night.  This  is  as  good  for  it  as  boiling.  In  the  morning  take  a 
part,  or  all  of  it,  and  put  it  on  to  boil  in  cold  water,  and  cook  slowly  until  done. 
Never  stir  hominy;  if  you  begin  it  you  must  keep  it  up,  or  it  will  burn  fast  to 
the  bottom  of  the  pot.  Put  a  little  salt  in  it.  Have  boiling  water  on  the  stove 
ready  to  replenish.  Instead  of  stirring,  lift  the  kettle  by  the  bail  and  give  it  ati 
occasional  twirl,  this  way  and  that,  to  keep  it  from  settling  to  the  bottom.  Let 
it  boil  until  the  grains  are  swollen  and  burst  and  lie  up  loosely.  Leave  in  the 
liquor  when  you  take  it  off  the  fire,  and  cover  it  up  until  it  is  cold.  Cook  in 
meat  fryings,  with  a  little  of  the  water  in  which  it  was  boiled. — Bonnie  Doon, 
"Boon's  Hollow  "  in  Michigan  Farmer. 

Rema/rks. — Although  the  name  and  place  we  fictitious,' the  plan  is  good 
and  will  prove  satisfactory,  else  my  name  is  not  Dr.  Chase.  The  freezing  is 
not  absolutely  necessary;  still  in  freezing  weather  it  is  a  help.  I  should  be  glad 
to  know,  however,  that  every  family  would  make  it  earlier,  and  later,  too,  than 
during  the  freezing  months.    . 


VARIOUS  DISHES. 


611 


Hulled  Corn,  or  Hominy,  Croquettes.— To  each  cup  of  cold,  soft- 
boiled  J  ' — .  or  hulled  corn,  necessary  for  the  family  put  1  tea-spoonful  of 
melted  butter  or  drippings,  mashing  and  stirring  it  well  together,  then  stirring 
In  a  cup  of  milk,  or  sufficient  to  make  a  paste.  Now  beat  an  egg  with  1  tea- 
spoonful  of  sugar  to  each  cup  of  corn  used,  mix  in  and,  with  floured  hands, 
roll  into  balls  (croquettes)  and  fry  in  butter,  or  after  the  meat  is  fried,  in  tho 
gravy.  If  made  pretty  dry,  they  may  be  dipped  in  beaten  eggs,  then  in  cracker 
crumbs  and  fried  in  hot  lard,  as  you  would  doughnuts  for  tea;  and  in  this  case 
a  little  finely-chopped  ham,  veal  or  chicken  mixed  in  will  give  them  an  addl* 
tional  relish.     No  comments,  but  simply  a  trial,  is  all  that  is  needed. 

Hulled  Corn,  Hominy,  or  *'  Grits,"  to  Bake.— Milk  (always  sweet 
and  nice,  unless  sour  is  called  for),  1  qt. ;  hominy,  hulled  com,  "grits"  (as  kept 
by  grocers),  cooked  t'  nder  and  allowed  to  get  cold,  1  cup;  3  eggs  and  a  littlo 
salt;  sugar,  2  table-spoonfuls.  Directions — Bring  the  milk  to  a  boil  and  stir 
in  salt  and  grits,  or  mashed  hominy,  or  hulled  corn,  mashed,  as  the  case  may 
be.  If  uncooked  grits  are  used,  continue  to  boil  slowly  about  20  minutes, 
slowly,  then  remove  from  the  fire,  and  when  cool  stir  in  the  beaten  eggs  and 
sugar,  and  bake  in  a  moderate  oven,  30  to  40  minutes.  The  top  may  be  glazed 
or  meringued,  with  the  beaten  whites  of  a  couple  of  eggs  and  a  couple  table- 
spoonfuls  of  powdered  sugar,  or  not,  as  you  choose.  Serve  with  any  pu  ling 
sauce,  or  simple  sugar  and  milk,  as  you  like  best. 

.  Remarks. — It  will  be  seen  by  the  foregoing  recipes  that  hulled  com,  hominy 
or  grits  can  be  got  up  in  different  ways,  adding  to  the  varieties  of  the  table, 
which  all  good  housekeepers  like  to  do.  Certainly  the  cheapness  of  hulled 
corn,  which,  when  cooked  and  mashed,  is  as  nice  as  the  hominy,  or  grits,  for 
these  dishes  can  be  no  objection  to  the  rich,  while  it  may  be  a  convenience  to 
the  laboring  classes  to  use  the  hulled  corn  instead  of  the  others,  which  are  more 
expensive. 

Mush,  Rye  and  Indian,  to  Make.— Take  rather  coarse  Indian  meal, 
S  parts;  rye  meal  or  flour,  1  part;  stir  in  Indian  first,  and  cook  15  Oi-  20  min- 
utes; then  the  rye,  mixing  thoroughly;  then  cook  slowly  for  an  hour,  with  the 
cover  upon  the  kettle.  Very  nice  and  healthful  with  milk,  or  to  fry,  as  next 
given. 

Mush,  to  Fry. — Beat  an  egg  thoroughly,  and  loll  a  few  crackers  finely; 
then  slice  the  mush  and  dip  in  the  egg,  then  into  the  cracker  crumbs,  and  fry 
in  drippings,  or  after  frying  meat,  or  if  wanted  extra  rice,  ta  hot  lard  as  you 
would  doughnuts. 

Polenta,  or  Italian  Mush,  How  to  Make  and  Use.— A  writer 
says:  Boil  1  lb.  of  yellow  Indian  meal  ("a  piut  is  a  pound  the  world  around") 
for  J^  hour,  in  2  qts.  of  pot  liquor  (water  in  which  meat  has  been  boiled);  or 
boiling  water,  salted  to  taste,  with  1  oz.  of  fat  in  it,  stirring  occasionally,  to 
prevent  burning;  then  bake  %  an  hour  in  a  greased  baking  dish,  and  serve  it 
hot;  or  when  cold  slice  it  and  fry  in  smoking  hot  fat.  This  favorite  Italian 
«Jish,  she  adds,  is  closely  allied  to  the  New  England  hasty  pudding,  and  to  the 
mush  of  the  south. 


nu 


DR.  CHASE'S  RECIPES, 


i»emarA».— The  difference  is  in  simply  leaving  the  "  fat"  out  of  the  salted 
water,  using  plain  water  instead  of  pot  liquor.  The  French  make  the  polenta 
by  boiling  the  flour  of  chestnuts,  or  finely  powdered  chestnuts,  in  milk.  I  think 
this  would  be  nice  occasionally,  the  Italian  frequently. 

Baked  Squash.— Boil  and  mash  a  medium  sized  squash  in  the  usual 
•way,  and,  when  nearly  cold,  stir  in  the  beaten  yolks  of  2  eggs;  8  or  4  table- 
spoonfuls  of  milk;  1  of  butter  rubbed  in  1  of  flour  and  melted  in  the  milk; 
pepper  and  salt  to  taste  as  usual,  and  put  into  a  buttered  bake  pan  and  set  in  a 
moderate  oven  atil  lightly  browned;  then  having  beaten  the  whites,  and  mixed 
into  them  the  crumbs  of  4  or  6  rolled  crackers  with  a  pinch  of  salt  and  a  tea- 
spoonful  of  sugar,  if  you  like,  put  it  over  the  top  and  brown  again,  a  few  min- 
utes; serve  hot. 

Remarks. — If  summer  squash  is  used,  be  careful  to  press  out  all  the  water 
you  car.,  as  they  are  much  more  watery  than  the  winter  varieties. 

Pried  Squash.— ^Pare  the  squash  and  cut  into  rather  thin  slices  (crook 
necks  are  nice  for  this  purpose,  other  rich  winter  varieties  will  do);  make  a  thin 
batter  of  flour  and  water,  seasoned  highly  with  pepper  and  salt;  dip  the  squash 
into  it  and  fry  with  hot  butter,  or  drippings,  to  a  nice  brown,  each  side.  This 
may  be  done  in  a  hot  oven,  turning  in  either  case. 

Remarks.— li  nicely  done,  it  is  very  nice,  and  makes  a  good  substitute  for 
sweet  potatoes. 

Bread  Balls,  or  Croquettes. — Crumble  stale  bread  or  bread  crusts 
rather  finely  and  moisten  well  with  warm  milk  or  warm  water.  If  too  moist 
press  out  with  the  hand,  season  with  salt  and  pepper,  adding  powdered  sage  or 
summer  savory,  parsley  or  any  other  sweet  herb,  as  you  prefer  or  have  on  hand, 
or  a  variety  of  them,  as  hinted  in  "Seasoning  Fare"  below,  with  a  little  soft- 
ened butter  and  a  beaten  egg  or  two,  according  to  quantity,  to  hold  it  in  balls; 
make  with  floured  hands.  To  be  fried  after  meat  or  put  into  the  dripping-pan  in 
roasting  beef,  turkey,  chicken,  etc.. 

Remarks.— 1  think  those  who  try  them  will  say:  "Most  noble  Festus 
(author),  thou  art  not  mad,  but  speak  the  words  of  truth  and  soberness,"  in  giv- 
ing so  nice  a  way  to  use  up  stale  bread  or  crusts.  These  balls  will  be  very  nice 
with  the  roast  turkey  and  roast  pig  for  Thanksgiving  dinner  (as  below),  as  well 
as  for  common  use. 

Thanksgiving  Dinner,  with  Suitable  Becipes,  Bill  of  Fare, 
How  to  Set  the  Table,  etc.— And  now  I  don't  think  I  can  do  better  than 
to  close  the  department  of  dishes  for  the  table  than  in  giving  a  bill  of  fare,  with 
suitable  recipes  for  a  Thanksgiving  dinner,  which  was  sent  to  the  Detroit  Post 
and  Tribune  with  the  writer's  plan  fc  •  setting  the  table,  etc.,  which  will  cer- 
tainly be  found  of  great  assistance  to  new  beginners  and  very  handy  to  refer  to 
by  every  one  upon  such  occasions,  or  when  quite  a  number  of  visitors  are  to  be 
dined  upon  any  occasion.  If  the  writer's  name  was  given  I  have  it  not  at  this 
writing;  but  knowing  the  directions  to  be  reliable,  I  will  let  her  speak  for  her 
self.    She  says: 


VARIOUS  DISHES. 


51S 


Thanksgiving  is  almost  liere,  and  how  shall  we  celebrate  the  day?  I  for 
one  believe  in  tlie  old-fashioned  Thanksgiving  dinner.  The  following  bill  ot 
fare  may  be  of  use  to  some  of  your  readers: 

Oyster  Soup.  Celcrj',  Pepper  Sauce, 

Roast  Turkey,  with  Currant  Jellj'. 

Baked  Potatoes.  Mashed  Turnips. 

Roast  Pig.  Carrots  with  Cream.         Baked  Beans,         Cliopped  Cabbage. 

Pumpkin  Pie.  Plum  Puddmg. 

Apples.  Nuts.  Cheese. 

Tea  and  Coffee. 

For  the  table  I  prefer  a  white  cloth  with  fancy  border,  and  napkins  to 
match.  A  dasli  of  color  livens  up  the  table  so,  in  the  bleak  November,  wlieu 
flowers  cannot  be  had  in  profusion.  Casters  in  the  center,  of  course.  Hanked  by 
tall  celery  glasses.  At  each  end,  glass  fruit  dishes  filled  with  apples  and  nuts. 
A  bottle  of  pepper  sauce  near  the  casters,  and  a  mold  of  jelly  by  the  platter  of 
turkey,  and  small  side  dishes  of  chopped  cabbage  garnished  with  rings  of  cold 
boile(l  eggs.  The  purple  cabbage  makes  the  handsomest-looking  dishes.  Serve 
the  soup  from  tureens  into  soup  dishes,  handing  around  to  the  guests.  After 
tliis  comes  the  piice  de  resistance,  "  Thanksgiving  turkey."  A  piece  of  dark 
meat  with  a  spoonful  of  gravy,  and  one  of  white  with  a  bit  of  jell}'  and  a 
baked  potato  (I  should  prefer  a  spoonful  of  mashed)  should  be  served  on  each 
plate,  leaving  the  other  vegetables  to  be  passed  afterward  with  the  roast  pig. 
After  this  the  salad,  and  then  the  plates  should  be  taken  away  and  the  dessert 
served.  Then  come  the  apples  and  nuts,  the  tea  and  coffep,  well  seasoned  with 
grandpa's  old-time  stories,  grandma's  quaint  sayings  and  kind  words  and  merry 
repartees  from  all. 

Below  I  give  some  recipes  for  these  old-fashioned  dishes,  hoping  th^y  may 
be  of  use  to  some  young  housekeeper,  preparing,  perhaps,  her  first  Thanksgiv- 
ing dinner: 

Oyster  Soup. — Pour  the  liquor  from  1  qt.  of  oysters,  set  over  the  fire  with 
1  pt.  of  boiling  water;  skim  when  it  boils  up,  and  add  1  qt.  of  sweet  milk; 
when  it  again  boils  up,  stir  in  2  tea-spoonfuls  of  butter  rubbed  in  1  of  flour; 
then  add  the  oysters,  and  salt  and  pepper  to  your  taste;  let  it  boil  only  a  minute 
or  two,  and  serve  in  a  hot  tureen.  See,  also,  that  the  soup  dishes  are  well 
warmed  before  sending  to  table. 

Boast  Turkey. — Make  a  stuffing  of  moistened  bread-crumbs,  nibbed  smooth, 
with  salt,  pepper  and  powdered  sage.  Fill  the  breast  and  body,  and  sew  it  up 
with  a  needle  and  coarse  thread.  Put  in  the  oven  in  a  pan  with  a  little  water, 
basting  it  often.  A  turkey  weighing  12  lbs.  should  roast  at  least  3  hours. 
Having  washed  the  heart,  liver  and  gizzard,  boil  them  an  hour  or  so  in  a  sauce- 
pan; to  make  the  gravy  chop  the  jiblets  fine;  put  them  back  in  the  water  in 
wliich  tliey  were  boiled;  add  flour,  rubbed  smooth,  in  a  little  water;  boil  a  min- 
ute or  two,  and  serve  in  a  gravy  boat, 

Itoast  Pig. — Sprinkle  inside  with  fine  salt  an  hour  before  it  is  put  into  the 
oven;  cut  off  the  feet  at  the  first  joint;  fill  it  very  full  of  stuffing,  with  plenty 
of  sage  in  it;  tie  the  legs;  rub  it  all  over  with  butter  to  keep  it  from  blistering; 
baste  very  often  while  roasting.  It  will  require  about  2%  hours  to  roast.  Make 
gravy  as  for  other  roasts. 

Carrots  icith  Oream. — Boil  very  tender  with  plenty  of  water;  when  done 
slice  into  a  saucepan  with  a  gill  of  cream;  let  them  boil  up  once;  salt  and  pej)- 
per  to  taste,  and  serve  in  hot  nappies  (side  dishes). 

Boston  Baked  Beans. — Take  1  qt,  of  white  ))eans,  wash  and  soak  over  night 
in  2  or  3  qts.  of  water;  in  the  morning  pick  them  over  and  boil  until  they  begin 
to  crack  open ;  put  them  in  a  brown  pan ;  pour  over  them  enough  of  the  water 
in  which  they  have  been  boiled  to  nearly  cover  them.  Cut  the  nnd  of  a  pound 
of  salt  pork  into  narrow  strips;  lay  the  pork  upon  the  top  of  the  beans  and 
press  down  nearly  even  with  tliem;  bake  some  4  or  5  hours. 
3;3 


614 


DM.  CHASE'S  RECIPES. 


Pumpkin  Pie. — Stew  a  kettle  full  of  pumpkin  and  prens  it  through  a  colan- 
der. For  a  quart  of  the  stewed  pumpkin  use  about  a  pint  or  a  little  more  of 
sweet  milk,  2  cups  of  sugar,  8  eggs  and  a  tea-spoonful  of  ginger;  bake  in  & 
crust  in  a  deep  pie  plate. 

Semarks. — The  pluto  pudding  will  be  found  in  another  part  of  the  book; 
also  salads,  sauces  or  any  other  thing  that  may  be  desired  upon  Thanksgiving, 
or  most  other  important  occasions.  "Always  room  for  one  more  "  in  an  omni. 
bus  or  street  car,  so  I  give  one  on 

Seasoning  Food,  Sweet  Herbs  for— How  to  Baise,  When  to 
Cut  and  Dry,  and  How  to  Preserve  their  Flavor,  etc.— It  is  a  mis- 
taken idea  that  nicely  flavored  dishes  are  expensive.  If  purchased  the  herbs 
cost  but  a  trifle  per  oz.,  and  if  raised  at  home  it  costs  only  a  trifle  to  buy  the 
seeds  for  them.  The  principal  kinds  used  are  sage,  summer  savory,  thyme, 
parsley,  sweet  basil  and  sweet  marjoram,  tarragon,  mint,  mace,  cloves,  celery 
«eed  and  onions.  The  mints  grow  readily  along  small  streams  and  the  others 
may  be  rais"d  in  boxes,  even  in  the  window  or  garden,  wherever  the  sun  will 
shine  upon  iliem.  Sage  need  not  be  gathered  till  the  last  of  September  or  first 
of  October;  summer  savory,  thyme  and  marjoram  in  July  and  August;  basil  in 
August  and  September;  tarragon  and  parsley  in  June  or  July,  or  just  before 
flowering;  mints  for  winter  use,  when  fully  matured,  in  June  and  July.  All 
should  be  gathered  on  a  dry,  sunny  day  and  dried  in  the  shade,  and  best  if  care- 
fully dried  in  an  open,  moderate  oven,  or  else  hung  up  close  by  a  stove  to  dry 
quickly.  And  when  very  dry  is  the  time  to  powder  and  sift  them,  and  then  to 
bottle  and  cork  tightly  or  keep  in  air-tight  cans,  which  saves  their  flavor  per- 
fectly. 

Bemarkn. — The  reason  why  French  dishes  are  superior  to  other  cooking  is 
that  they  are  seasoned  with  a  variety  of  herbs  or  spices,  or  both;  and  the  flavor, 
although  indistinct  {i.  e.,  no  one  thing  overbalancing  another)  from  the  variety 
used  in  a  single  dish;  yet  they  are  remarkably  fine  in  themselves.  Do  the  same 
if  you  wish  an  equally  nice  dish.  [See,  also,  "Value  of  Sweet  Herbs  for 
Stews."  Vinegars,  pickles  and  some  of  the  more  common  dishes  for  the  tablo 
will  be  found  in  the  Miscellaneous  Department. J 


mSOELLAUEOUS  RECIPES. 


1.  "WASHING  FLUID.— Labor-saving  and  Not  Injurioua— 

Concentrated  lye,  1  lb.,  muriate  of  ammonia,  and  salts  of  tartar,  each  2  oza.; 
rain  water,  2  gals.  Diuections — Dissolve  the  lye  (here  is  a  lie,  indeed,  as  lye 
proper  is  a  fluid,  but  tliis  concentrated  lye  is  a  solid  potash)  in  1  gal.  of  the 
water  and  the  salts  of  tartar,  and  muriate  of  ammonia  in  the  other  gul.  of  water, 
«nd  put  all  into  a  2  gallon  stone  jug,  cork  and  shake,  when  it  ia  ready  for  use. 
Put  a  suitable  amount  of  water  into  your  boiler  for  boiling  your  clothes;  and 
when  it  is  of  a  proper  heat  to  put  in  the  clothes,  if  they  are  very  dirty,  stir  in 
I  small  teacup  of  the  fluid,  stirring  well  before  putting  in  the  clothes;  if  not 
Very  dirty,  ^  cup  will  be  plenty ;  add  half  as  much  more  to  each  additional 
boiler,  if  more  than  one  is  to  be  used  at  the  same  time. 

Remarkn. — To  soak  clothes  over  night  in  cold  water,  use  half  as  much  of 
the  fluid,  stirred  well  into  the  water  before  putting  the  clothes  into  the  tub 
this  saves  very  much  in  the  labor  of  the  washing,  as  it  neutralizes 
the  grease,  or  sweat,  and  loosens  the  dirt,  or  rots  its  face;  but  re- 
member, no  soap  should  be  put  upon  the  clothes,  nor  into  the  soaking  water, 
imless  you  use  our  bar  Stanley  soap  given  below.  If  th^y  cannot  be  soaked 
•over  night,  soaking  them  from  early-rising  till  after  breakfast,  will  help  consi- 
Klerably,  putting  in  some  of  the  fluid,  the  same  as  directed  for  over  night.  Then 
run  througli  the  wringer,  soap  dirty  places,  and  they  are  ready  for  the  boiler, 
as  in  the  directions  above,  boiling  10  to  20  minutes,  after  which  but  very  little 
rubbing  on  the  board  will  be  needed,  rinse  well  in  the  bluing  water,  as  usual. 

Mrs.  Hardy,  who  gave  me  this  receipt,  and  the  foregoing  instructions,  is 
my  sister-in-law,  who  has  spent  most  of  her  li  >  in  a  hotel,  or  a  large  boarding 
house,  where  much  washing  was  to  be  done,  and  this  is  her  favorite  receipt 
after  trying  many  others,  and  hence,  from  her  practical  knowledge  and  my  own 
knowledge  of  the  nature  of  the  articles,  I  have  every  confidence  it  will  prove 
satisfactory  to  all ;  still,  as  there  are  those  who  have  tried  other  receipts,  and 
think  so  m;       of  them,  I  will  give  a  few  more. 

2.  Washing  Fluid  or  Powder.-  3al-soda,  2  lbs. ;  borax,  1  lb. ;  salts 

of  tartar,  2  ozs. ;  muriate  of  ammonia,  1  }4  ozs. 

Directions.  I.  For  ilie  Powder. — If  it  is  to  be  used  as  a  powder,  pulver- 
ize all,  and  mix  thoroughly,  put  into  a  large  mouthed  bottle  and  cork  for  use, 
and  use  one  rounding  tablespoonful  in  eacli  boi'er  of  clothes,  and  half  as  much 
for  each  additional  boiler,  and  this  same  amount  to  a  tub  of  clothes  for  soaking, 
to  be  well  stirred  in,  in  either  case. 

II.  For  the  Fluid.— It  to  be  used  as  a  fluid,  dissolve  the  sal-soda  and 
borax  in  1  gal.  of  water,  and  the  other  articles  in  another  gal.  of  water,  mix  and 

515  ••  •        . 


/     \ 


V 


\ 


""•H 


516 


DR.  CHASE'S  RECIPES. 


put  into  a  2  gal.  jug  and  keep  corked  for  use.  To  be  used  in  the  same  quantity 
and  in  the  .same  way  as  No.  I.  • 

3.  Washing  Fluid.— Sal-.soda,  1  lb. ;  potash  (or  concentrated  lye),  1  lb. ; 
each  dis.solvcd  in  1  gal.  water  respectively,  then  mix  together  and  bottle. — "Josie," 
of  New  York  City,  in  Blade. 

Remarks. — She  does  not  tell  how,  nor  how  much  to  use ;  but  tlie  author 
says,  use  tlic  same  as  No,  1,  and  a  two  gul.  jug  will  do  to  hold  it  in.  It  will  la 
found  good  and  no  trouble  to  make. 

4.  Nenr  Mode  of  Washing,  Saving  Time,  Labor  and  Fuel.— 

"  The  ill  ellccts  of  soda  on  linen  have  given  ri.se  to  a  new  method  of  washing, 
whicl)  has  been  extensively  adopted  in  Germany,  and  introduced  into  Belgium. 
The  operation  consists  in  dissohing  3  lbs.  of  soap  in  about  8  gals,  of  water  as 
hot  as  the  hand  can  bear,  and  adding  to  this  1  teaspoon  of  turpentine  and  3  of 
liquid  anunonia;  the  mixture  must  be  then  well  stirred,  and  the  linen  steeped  in 
it  for  2  or  3  hours,  taking  care  to  cover  up  the  vessel  containing  them  as  closely 
as  possib.'f^.  The  clothes  are  afterward  washed  out  and  rinsed  in  the  usual  way. 
The  soap  and  water  may  be  reheated  and  used  a  second  time,  but  in  that  case 
j4  teaspoonful  of  turpentine  and  1  teaspoonful  of  ammonia  must  be  added.  The 
process  is  said  to  cause  a  great  economy  of  time,  labor  and  fuel.  The  linen 
scarcely  suffers  at  all,  as  there  is  little  necsssity  for  rubbing,  and  its  cleanline.s3 
and  color  are  perfect.  The  ammonia  and  turpentine,  although  their  detersive 
(cleansing)  actio :i  is  great,  have  no  injurious  effect  upon  the  linen;  and  while 
the  former  evaporates  immediately,  the  smell  of  the  latter  disappears  entirely, 
during  the  drying  of  the  clothes.  — Rural  New  Yorker. 

Remarks. — This  writer  speaks  of  the  "  ill  effect  of  soda  on  linen,"  etc.;  but 
the  author  must  claim  if  soda  is  properly  used  in  washing,  it  will  not  injure 
clothes,  i.  e. ,  if  it  is  combined  with  potash  or  lime,  which  give  it  its  causticity, 
detergent  or  cleansing  powers.  For,  during  the  past  20  years  or  more,  I  think, 
of  my  wife's  life,  she  always  kept  a  washing  fluid  ready  for  use,  made  of  sal- 
soda  and  stone-lime,  some  of  which  was  always  put  into  the  water  to  soak  the 
clothes  in,  and  also  into  the  water  to  boil  them  in,  and  I  never  saw  a  yellow 
shirt,  nor  heard  of  any  discoloring  nor  rotting  of  the  clothing.  I  will  guaran- 
tee that  by  none  of  the  processes  here  given  will  they  be  injured,  nor  become 
yellow.  Borax,  which  is  particularly  the  thing  used  in  the  next,  I  know  to  be 
an  excellent  article  to  cleanse  clothing,  as  well  as  to  cleanse  the  scalp  from 
dandruff.  A  teaspoonful  of  powdered  borax,  to  water  enough,  washing  the 
head  daily,  will  soon  remove  the  dandruff,  and  leave  the  scalp  in  a  smooth  and 
healthy  condition. 

6.  Washing— The  Use  of  Borax  in  Washing  Linen,  Flannels, 
etc., — The  following  suggestions  as  to  the  use  of  borax  in  washing  is  from  a 
correspondent  of  the  Western  Rural  who  had  tested  them.    She  says: 

"  For  an  ordinary  washing,  use  1  teaspoonful  (the  author  would  say  2,  for 
borax  is  a  neutral  salt  and  it  has  no  excess  of  alkali,  nor  acid,  and  therefore 
does  not  injure  clothing)  of  borax  to  5  gals,  of  water  and  2  ozs.  of  soap  (it 
would  have  to  be  soft  soap,  else  dissolved);  soak  the  clothes  in  this  over  night; 
give  them  a  thorough  boiling,  without  wringing  before  the  boiling.  When  the 
clothes  are  very  much  soiled,  see  that  the  water  is  made  soft  with  borax. 
[Made  to  feel  soapy.]  2  tablespoonfuls  to  a  pail.  Clothes  thus  washed  will 
not  turn  yellow." 


MiaCELLANEO  US. 


517 


In  washing  flannels,  use  1  table-spoonful  of  borax  to  5  gals,  of  water,  with- 
out  soap. '  It  will  not  shrink  them.  For  starching  linen,  use  1  tea-spoonful  of 
borax  to  1  pt.  of  boiling  starch.  For  washing  and  bleaching  laces,  put  1  tea- 
spoonful  of  borax  to  1  pt.  of  boiling  water,  leave  your  articles  to  soak  in  the 
solution  for  24  hours,  then  wash  with  a  little  soap.  For  cleansing  black  cash- 
meres, wash  iq  hot  suds  with  a  little  borax  in  the  water;  rinse  in  bluing  water 
—very  blue — and  iron  on  the  wrong  side  while  damp." 

Remark*. — For  its  use  in  removing  dandruff,  see  the  close  of  the  remarks 
last  above.  A  drachm  of  powdered  borax  dissolved  in  2  table-spoonfuls  of 
vinegar  is  said  to  be  an  excellent  lotion  for  ringworm  of  the  scalp;  and  its  pow- 
der dusted  about  pantries,  libraries,  etc..  Is  also  said  to  be  effectual  in  driving 
away  roaches  and  other  insects. — King. 

The  author  does  not  have  to  say  "said  to  be,"  about  its  driving  away 
roaches,  as  he  has  done  it  with  great  satisfaction,  in  drawers  where  they  congre- 
gated so  it  could  be  got  upon  them;  they  left  on  the  "double-quick." 

6.  Borax,  as  Used  By  the  Washer-Women  of  Holland  and 
Belgium. — "The  washer- women  of  Holland  and  Belgium,  so  proverbially 
clean,  and  who  get  up  their  linen  so  beautifully  white,  do  it  by  the  use  of 
refined  borax  (kept  by  druggists)  as  a  washing  powder,  instead  of  soda,  in  the 
proportion  of  a  large  handful  of  borax  powder  to  10  gals,  of  boiling  water,  sav- 
ing in  soap  nearly  half.  All  of  the  large  wash'ng  establishments  adopt  the 
same  plan. 

"For  laces,  cambrics  and  lawns  an  extra  quantity  of  the  powder  is  used, 
and  for  crinolines  (skirts)  rec^ui^ing  to  be  made  stiff,  a  stronger  solution  is 
necessary.  Borax  being  a  neutral  salt  does  not  in  the  slightest  degree  injure  the 
texture  of  the  linen.  Its  effect  is  to  soften  the  hardest  water." — Youman's  Die- 
tionary  of  Every-Day  Wants. 

7.  Washing  Fluid,  Requiring  but  Little  Boiling  or  Bubbing. 

— "Camphor  gum,  J^  oz.,  dissolved  in  alcohol,  %  pt. ;  borax,  }^  lb.;  sal  soda, 
1  lb.;  dissolve  the  borax  and  sal  soda  in  hot  rain  water,  1  gal.,  and  stir  in  the 
others,  and  put  into  a  2  gallon  jug,  having  1  gal.  of  cold  rain  water  in  it,  cork 
and  shake,  when  it  is  ready  for  use.  Directions — Put  %  cup  of  this  to  1  pt. 
of  soft  soap,  and  apply  to  the  dirty  parts  of  the  clothing,  and  soak  in  warm 
water  %  ^^  hour,  or  while  breakfast  is  passing;  need  not  then  boil  over  5  min- 
utes. Washing  will  be  done  in  half  the  ordinary  time.  Does  not  rot  clothing, 
but  makes  it  white.  Table-nloths  stained  with  tea,  coffee,  or  fruit,  throw  into 
boiling  water  a  few  min\ites,  when  they  will  be  free  from  stains  (I  have  seen 
statements  to  pour  hot  water  through  such  spots  would  free  them  from  the 
stain),  while  soap  or  suds  when  the  clothes  are  dry  will  set  the  stains  perman- 
ently."— Oermantown,  (Pa.)  Telegraph. 

Remarks. — I  take  this  to  be  a  very  good  fluid,  as  it  has  neither  turpentine 
nor  ammonia  in  it,  and  the  quantity  of  camphor  and  alcohol  is  so  small  it  will 
not  be  liable  to  open  the  pores  of  the  skin,  by  which  means  colds  are  so  easily 
taken  by  exposure  while  hanging  out  clothes  after  being  over  the  hot  suds  in 
washing.  The  Bark  Shanty  Soap,  below,  will  be  just  the  kind  to  use  with  this 
fluid;  but  the  common  soft  soap,  such  as  is  usually  made  from  ashes  and  grease 


ni8 


DR.  CHASE'S  RECIPES. 


of  your  own  saving,  Is,  no  doubt,  the  kind  thfs  Pennsylvanlan  refers  to.  I  trust 
that  all  of  our  lady  readers  will  be  able  to  find  something  among  these  wosliing 
fluids  or  powders  that  shall  fully  meet  their  wants.  Bluings  are  Itept  so  gener- 
ally now  by  the  grocers  and  druggists  they  can  be  bought  for  less  than  they  can 
be  made. 

8.    Flannels,  To  Wash  and  Dry,  Without  Shrinking.— Plan 
nels  should  bo  washed  with  as  little  rubbing  as  possible;  or,  better  still,  pound- 
ing without  any  rubbing  at  all,  and  drying  rapidly,  and  pulling  freely,  both 
length-wise  and  across  the  goods,  if  you  would  avoid  shrinkage. 

0.  Washing  Muslins,  Cambrics,  and  Calicoes.— Stir  some  of 
the  starch,  after  it  is  prepared  for  use,  into  the  water  in  wliich  any  of  these 
goods  are  to  be  washed. 

10.  Or,  soak  them  a  while  in  water  in  which  you  have  put  1  or  2  table- 
spoonfuls  of  salt  to  a  pail  of  water. 

11.  For  Black  and  White  Calicoes. — A  cup  or  two  of  weak  lye 
to  a  pail  of  water  is  best  for  soaking  in. 

12.  For  Fink  or  Green. — One  or  2  table-spoonfuls  of  good  vinegar 
to  the  pail  of  water  is  best. 

13.  For  Purple  or  Blue.— Use  sal  soda,  or  borax,  in  powder,  1  or  2 
table-spoonfuls  to  a  pail  of  water;  but,  now,  if  yon  use  the  washing  fluid,  above, 
soak  them  a  little  in  that,  and  wash  out,  as  usual,  it  saves  all  these  troubles  with 
the  different  colors. 

14.  Bibbons,  to  Wash. — Wash  ribbons  in  cold  suds— not  very  strong, 
and  do  not  rinse. 

15.  Silk,  Cashmere  and  Black  Alpaca  Dresses,  to  Cleanse. 
—Dissolve  a  table-spoonful  of  powdered  borax  in  1  qt.  of  warm  water  (soft 
water),  and  after  dusting  thoroughly  brush  such  parts  as  need  it,  or  the  whole, 
if  much  worn,  and  iron  on  the  wrong  side. 

16.  Black  Silk,  Alpaca,  Serge  and  Lawn  Dresses,  to  Do 
Over. — The  following  on  the  care  and  manner  of  doing  over  black  silk,  cash- 
mere, alpaca,  serge  and  lawn  dresses,  which  I  take  from  Harper's  Bazar,  is 
well  worth  a  place  here,  and  will  be  found  worthy  of  consideiation  by  every 
woman  into  whose  hands  this  book  shall  come.     It  says: 

"  No  lady  should  ever  don  her  alpaca,  cashmere  or  serge  without  giving  it 
a  thorough  dusting  with  broom  or  brush.  Dust  permitted  to  settle  in  the  folds 
of  pleat  or  shirring  will  soon  be  impossible  to  remove  entirely,  and  give  the 
whole  gown  that  untidy  air  so  much  to  be  deprecated  in  everything  pertaining 
to  a  lady's  person. 

"But  after  constant  use  for  months,  or  maybe  a  year,  the. most  carefully 
kept  black  dress  will  begin  to  show  the  effects  of  use,  in  a  certain  rustiness  of 
hue  and  general  dinginess  of  aspect,  if  no  place  actually  rubbed  or  worn.  Now 
is  the  time  to  expend  a  little  skill  and  mgenuity  in  its  renovation,  when  the 
economist  may  be  rewarded  by  coming  out  in  an  old  dress  made  new,  sure  of 
eliciting  the  admiration  of  at  least  all  those  who  are  in  the  secret.  For  the 
undertaking  provide  yourself  with  ten  cents'  worth  of  soap  bark,  procurable 
at  an  herb  or  drug  store,  and  boil  it  in  1  qt.  of  hot  water.  Let  it  steep  a  whi'e, 
and  then  strain  into  a  basin  for  use.     If  the  job  is  to  be  a  perfect  and  thorough 


'     MISCELLANEOUS. 


619 


one,  tafce  the  body  and  sleeves  apart  and  to  pieces;  rip  off  the  trimming  from 
gklrt  and  over-flkirt.  Brush  otr  nil  loose  ffust  first,  and  tlien,  with  a  spongo 
ilippcd  in  the  soup  bark  decoction,  wipe  over  each  piece  thoroughly,  folding  up 
as  you  proceed.  Have  roatly  a  ladies'  skirt  board,  for  pressing,  and  well  heated 
irons.  Smooth  every  piece  on  ihe  wrong  side,  including  even  silk  trimmings; 
and  when  you  have  once  more  put  it  togetiier  you  will  be  amazed  to  see  th» 
results  of  the  simple  process.  One  advantage  in  taking  the  whole  dress  apart 
is  tliat,  by  putting  the  trimming  on  in  some  style  a  little  diffennit  from  what  it 
was  at  first,  the  attraction  of  novelty  is  added  to  make  the  etlect  more  pleasing. 
If  one  has  not  time,  however,  to  go  through  the  whole  process,  a  dress  may  bo 
greatly  improved  by  being  wiped  over  with  this  mixture  (or  tlio  borax  water 
alK)ve),  and  pressed  on  the  wrong  side  while  damp — indeed,  for  a  time,  it  will 
look  quite  as  good  as  new.  Tlie  process  maybe  repeated  from  time  to  time,  a* 
shall  seem  advisable.  I  havf.  seen  a  cashmere,  which  had  been  worn  two  whole- 
winters,  taken  apart  and  tieated  in  this  way,  and  the  closest  observer  would 
have  supposed  tlie  dress  to  have  been  put  on  for  the  first  time,  sucli  was  its  soft, 
fresh  look,  and  the  vividness  of  its  black.  Grenadine  may  bo  submitted  to  tho 
same  sort  of  cleaning  with  fine  results. 

"  When  a  black  lawn  has  become  limp,  tumbled,  and  generally  forlorn- 
looking,  the  best  mode  of  treatment  to  subject  it  to  is,  first  a  submersion  iu  a  * 
pan  of  warm  water,  colored  highly  with  indigo;  then  exposure  to  the  air  until 
just  dampness  enough  is  left  to  enable  one  to  press  it  to  udviintage  with  a  hot 
iron;  and  if  this  is  carefully  done,  always  on  the  wrong  side,  the  lawn  will 
come  forth  quite  fresh,  stiflf,  and  renovated  from  its  blue  bath,  and  again  do 
good  service  for  anotlier  while. 

"Every  particle  of  dust  should  be  removed  from  a  black  silk  or  poplin 
every  time  it  is  worn,  for  nothing  cuts  either  out  so  soon  as  tbiise,  often  imper- 
ceptible little  .gritty  motes  with  which  the  air  of  a  city  is  filled  where  coal  is  ia 
such  universal  use." 

17.  Washing  or  Cleansing  "Woolen  Blankets.— It  is  quite  as 
important  to  have  the  woolen  blankets  on  our  Ijeds  clean,  as  to  have  our  sheet» 
pure  and  white.  For  the  emination  from  our  bodies  are  more  quickly  absorbed 
by  them  than  by  the  muslin  sheets;  and  as  tho  women  look  upon  the  washing 
of  a  pair  of  blankets  as  a  great  undertaking,  I  will  give  them  the  easy  way, 
recommended  by  the  Boston  Journal  of  Ghemistrii,  which  is  about  the  same  as  ^ 
practiced  by  my  v/ife,  in  lier  lifetime.  It  is  as  follows:  Put  2  heaping  table- 
spoonfuls  of  powdered  borax  and  1  pt.  of  soft  soap  (or  its  equivalent  of  dis- 
solved bar  soap),  into  a  tub  of  cold  soft  water.  Stir  well  to  dissolve  and  mix; 
then  put  in  the  blankets,  thoroughly  wetting,  and  let  them  soak  over  night. 
Next  day  rub  (the  author  says  pound),  and  drain  them  out,  and  rinse  thoroughly 
hi  two  waters,  and  hang  them  to  dry.  Do  not  wring  them  by  hand,  but  press 
out  the  water.    They  may  be  put  through  a  wringer. 

Remarks. — This  makes  light  work  of  washing  blankets.  It  will  not  be 
amiss,  however,  to  say  the  washing  water  and  the  rinsing  water  should  always 
be  as  nearly  as  possible  the  same  temperature,  but  only  to  take  the  chill  off,  ao- 
as  to  avoid  taking  cold  by  having  the  hands  in  cold  water — no  soap  should  ever 
be  rubbed  on  the  flannels,  but  sudsing  be  used;  and  do  not  hang  out  on  a  very 
cold  day,  nor  hang  close  to  a  hot  fire  or  stove;  and  iron  with  a  moderately  cool 
iron— not  very  hot — while  damp,  and  there  will  be  but  little,  if  any  shrinkage, 
atter  moderate  pulling  even  of  skirts  or  other  woolen  goods.  Under-skirts, 
etc.,  of  wool  can  be  washed  in  the  fluid  water,  as  above  given,  otherwise  as 
nearly  like  blankets  are  done  as  you  can. 


tm 


DJt.  CEASE'S  RECIPES. 


J 


18.  Borax,  Its  Value  Corroborated.— In  the  same  connection  the 
Journal  goes  on  to  say,  further,  of  borax: 

19.  Borax  is  the  Best  Boaoh  Exterminator  Yci;  Disoov- 
ered. — This  troublesome  insect  has  a  peculiar  aversion  to  borax,  and  will 
never  return  where  it  has  once  been  scattevetl.  And,  as  this  salt  (chemists 
know  all  these  things  as  a  "  salt")  is  perfectly  harmless  to  human  beings,  it  is 
much  to  be  preferred  for  this  purpose  to  the  poisonous  substances  commonly 
used. 

"  Borax  is  also  valuable  for  laundry  use,  instead  of  soda.  Add  a  handful 
of  it,  powdered,  to  about  ten  gallons  of  boiling  water,  and  you  need  use  inly 
half  the  ordinary  allowance  of  soap.  For  laces,  cambrics,  etc.,  use  an  extra 
quantity  of  the  powder.     It  will  not  injure  the  texture  of  the  cloth  in  the  least. 

"  For  cleansing  the  hair,  nothing  is  better  than  a  solution  of  borax  water. 
"Wash  afterward  with  pure  water,  if  it  leaves  the  hair  too  stiff.  Borax  dissolved 
in  water  is  also  an  excellent  dentrifice,  or  tooth  wash." 

Bemarki. — See  how  well  this  plan  agrees  with  the  Holland  and  Belgium 
washerwomen  above,  as  to  the  use  of  borax  for  laundry,  or  washing  purposes. 
This  writer  says,  also:  "Dissolved  in  water,  it  is  also  an  excellent  dentrifice,  or 
tooth  w^sh,  as  scientists  think  it  destroys  the  parasitic  mite,  or  insect  that  exists 
in  the  fermenting  food  between  the  teeth." 

Borax  as  a  Tooth  Powder,  or  for  Washing  the  Teeth.— I  use 
borax  in  powder  every  morning,  to  cleanse  my  teeth.  Borax  in  powder,  J^  oz., 
with  precipitated  chalk,  3  ozs.,  with  a  few  drops  of  oil  of  winter-green,  which 
keeps  my  teeth  clean  and  white,  by  rubbing  the  brush  first  on  soap,  then  into 
the  powder.  Soap  is  essential  once  a  day  in  cleaning  teeth.  Borax  is,  indeed, 
one  of  the  most  valuable  salts  we  have  for  washing  and  cleaning  purposes;  but 
as  we  have  now  had  a  pretty  thorough  course  of  instruction  in  the  various 
methods  of  washing,  we  will  take  up  the  question  of  soaps,  for  domestic  pur- 
poses. Our  fiist  one,  however,  claims  also,  to  make  washing  easy,  which  I  very 
'well  know  it  will  do.  If  you  use  any  of  the  white  bar  soaps,  your  soft  soap 
will  be  white — if  any  of  the  rosin-colored  or  yellow  soaps,  to  make  it  with,  such 
will  be  the  color  when  done. 

1.  Bark  Shanty  Soap,  or  Washing  Made  Easy.- Qood  bar  soap, 
41b3. ;  washing  (sal)  soda,  3  lbs. ;  freshly  burned  stone-lime  (which  is  also  called 
"quick-lime"),  lib.;  salt,  2  ozs.;  soft  water,  5  gals.  Directions — First,  put 
the  stone-lime  into  one  gal.  of  the  water,  v/hich  is  boiling  hot;  and,  after  stir- 
ring it  a  few  times  within  an  hour  or  two,  let  it  settle,  then  pour  off  the  clear 
liquid  into  a  suitable  sized  kettle  to  hold  all,  and  add  the  balance  of  the  water; 
cut  the  bar  soap  into  thin  slices,  and  put  it  with  the  soda,  into  the  kettle,  and 
boil  until  the  soda  and  soap  are  fully  dissolved,  then  stir  in  the  salt,  and  pour 
when  a  little  cool,  into  suitable  jars  (a  pine  half -barrel  will  do  very  nicely),  and 
keep  covered  for  use. 

Remarh^. — This  soap  will  save  much  of  the  rubbing  of  the  clothing  if  a 
cup  or  two  of  it,  according  to  the  size  of  the  washing,  is  dissolved  by  stirring  it 
into  cold  water  enough  to  cover  the  clothes,  and  they  are  soaked  over  night  iu 


MISCELLANEO  US. 


631 


it;  then  dirty  places  are  soaped  with  this  before  boiling;  15  or  20  minutes  will 
be  long  enough  to  boll  them,  and  slight  rubbing  of  soiled  places  will  be  all  that 
is  needed,  rinsing,  bluing,  etc.,  as  usual.  This  amount  of  soap  will  do  four 
times  as  much  washing  as  the  bar  soap  would  have  done  by  itself,  and  that,  even 
if  the  money  paid  for  the  soda  and  the  lime,  which  ought  not  to  be  above  15  or 
20  cents,  at  most,  had  been  added  to  the  purchase  of  bar  soap.  The  lime,  espe- 
cially, costs  a  mere  nothing,  but  adds  greatly,  as  well  as  the  soda,  to  the  deter- 
gent or  cleansing  pro»"^rties  of  the  soup.  I  call  this  "  Bark  Shanty  Soap,"  from 
the  name  of  the  pi; .  .  where  we  lived  one  season,  and  where  I  obtained  this 
recipe.  It  is  on  the  shore  of  Lake  Huron,  31  miles  above  Port  Huron,  where 
the  timber  is  chiefly  pine,  and  hence  the  ashes  were  not  good  for  making  soap; 
we,  therefore,  had  to  get  the  best  substitnte  we  could,  and  this  being  in 
use  there,  we  soon  learned  its  value,  and  will  only  add  that  although  it  will  be 
found  a  great  help  and  saving  to  those  living  in  shanties,  yet  it  will  also  be 
just  as  satisfactory  to  those  living  in  cities,  if  they  will  give  it  a  trial.  It 
makes  a  half -solid  soap  very  convenient  to  use. 

2.    Soft  Soap  for  Washing  and  House  Cleaning.  —  There  are 

many  other  ways  of  making  soap,  nearly  all  of  which  contain  some  of  the 
improvements  or  newer  articles  which  have  been  introduced  within  the  last  few 
years  in  soap  making,  such  as  sal  soda,  lime,  borax,  etc. ;  but  few  of  them  con- 
tain more  than  one  or  two  of  these.  The  next,  although  it  has  only  one — 
the  sal  soda — yet  you  will  at  once  see  that  Mrs.  J.  Lute,  of  Liberty,  O.,  who 
sends  it  to  the  Blade,  thinks  very  highly  of  it;  and  I  give  it  to  show  the 
value  of  the  sal  soda  mixed  with  soap  which,  in  my  own  as  well  as  in 
Mrs.  Lute's  opinion,  will  be  a  great  help  in  washing  clothes  or  house  clean- 
ing, as  the  case  may  be.    She  says: 

"Take  4  lbs.  of  white,  bar  soap,  cut  it  fine,  and  dissolve  by  heating  in 
5  gals,  of  soft  water,  adding  2  lbs.  of  sal  soda.  When  all  is  dissolved  and 
well  mixed,  it  is  done.  Yellow  soap  does  very  well,  but  I  think  the  white 
is  the  best.  This  makes  a  very  nice,  white  soft  soap.  You  will  think  it  a 
fraud  when  you  fii-st  take  it  off  the  fire,  but  when  it  gets  cool  you  will 
change  your  mind,  and  after  one  trial  of  it  you  will  have  no  other.  I  have 
used  it  for  three  years,  and  am  not  afraid  to  recommend  it  to  your  readers." 

Bemarks.—lt  this  is  thus  good,  where  the  lime  can  be  got,  will  not  the 
following  be  considerably  better?— I  think  so. 

8.    Hard  Soap,  Fifteen  or  Twenty  Potmds  from  Seven.— Take 

7  lbs.  of  good  hard  soap;  cut  it  in  thin  slices:  sal  soda,  2  lbs. ;  unslacked  (that  is 
fitone)  lime,  1  lb.;  alum,  1  oz. :  borax,  2  ozs. ;  benzine,  1  oz.;  soft  water,  2  gals. 
Directions — Put  the  sal  soda  and  lime  into  a  dish  and  pour  over  them  the 
water,  boiling  hot,  (what  is  better,  is  to  use  a  kettle  which  you  can  boil  these 
in  till  the  soda  is  dissolved  and  the  lime  all  slacked),  stirring  well  a  few  times, 
and  let  settle;  then  (or  in  the  morning,  if  done  over  night,)  pour  oil  the  clear 
solution  into  the  kettle  containing  the  slices  of  soap,  put  on  the  fire  and  let  it 
remain  until  the  soap  is  dissolved ;  then,  having  dissolved  the  alum  and  borax 
in  a  little  water,  pour  them  in  just  as  the  soap  comes  off  of  the  fire;  and  when  a 


DR.  CHASE'S  RECIPES. 


little  cool  put  in  the  benzine,  stirring  well,  and  when  it  gets  perfectly  cold  it 
will  be  hard,  and  can  be  cut  in  pieces  to  dry. 

Remarks. — I  have  this  from  a  Mrs.  Baldwin,  who  has  done  a  great  deal  of 
washing  in  her  life,  at  Put-in-Bay,  Ohio,  and  who  has  used  this  soap  and  knows 
its  value,  and  hence  recommends  it  very  highly.  And  this  recipe,  I  am  well 
satisfied,  has  had  a  wide  range,  for  I  found,  when  I  come  to  look  over  the  items 
on  hand  for  this  department,  I  had  the  same  recipe  from  a  friend  who  lived 
in  the  southern  part  of  the  state,  and  his  family  prized  it  highly.  Of 
course,  this  could  be  made  into  a  soft  soap  by  adding  5  to  10  gals,  more  of 
water,  according  to  whether  you  would  have  it  quite  firm,  or  more  easily  taken 
up  with  the  hand,  and  I  will  say  here,  too,  I  think  if  J^  to  1  cup  of  salt  was 
put  in  with  the  alum  and  borax,  it  would  be  a  little  firmer,  as  a  hard  soap,  and 
also  drj'  a  little  quicker.  Rosin  is  also  put  into  hard  soap  for  the  purpose  of 
making  it  tougher,  so  it  will  not  rub  off  quit*  so  fast  when  rubbing  it  upon  the 
clothing.  Some  persons  think  the  rosin  is  detergent,  that  is  it  helps  to  cleanse 
.away  the  dirt,  but  this  is  a  mistake,  if  not  wholly,  it  certainly  has  but  very  little 
power  to  do  this.  A  table-spoonful  of  spirits  of  turpentine,  has  more  of  this 
cleansing  power  than  a  pound  of  rosin,  but  it  does  make  the  soap  wear  or  last 
longer.    See  next  recipe  for  using  rosin. 

4.  Hard  Soap  with  Concentrated  Lye.— "Take  2  boxes  (2  lbs.)  of 
concentrated  lye;  soft  water,  5  gals.;  grease,  9  lbs.;  rosin  and  borax,  each,  J^ 
lb.;  salt  as  below.  DmECTioNS— Dissolve  the  lye  in  the  water,  and  aad  the 
rosin,  broken  finely,  and  boil  till  dissolved,  stin-ing  well;  then  add  the  grease 
and  the  borax,  in  small  pieces,  and  boil  about  2  hours,  or  till  the  grease  is  taken 
up,  and  it  becomes  soapy.  If  the  gre:  „  ./as  salty,  stir  in  J^^  tumbler  of  salt; 
if  it  was  not  salty,  a  full  tumbler  of  salt,  dissolved  in  J^  gal.  of  warm  water, 
and  stir  in,  and  continue  the  boiling  J^  an  hour  longer.  Soak  a  tub  well  in 
cold  water,  and  pour  in  the  soap,  and  let  it  stand  till  cold.  Cut  out  in  cakes 
and  put  in  a  cool  dry  place  to  dry.  You  may  leave  out  the  rosin,  if  you  desire, 
I  do  not  always  use  it."—  Keystone,  Caanonaburg,  Pa. 

Remarks. — As  I  said  ii\  last  recipe,  above,  the  rosin  makes  the  soap  wear 
longer,  when  rubbing  upon  tho  clothis,  if  it  rubs  off  too  slow,  so  you  have  to 
rub  too  long  to  get  on  soap  enough,  use  less  rosin,  or  none  at  all,  as  you  prefer, 

5.  Har*?.  Soap  with  Sioda,  Limo  and  Accumulating  Gi'ease, 
etc. — Mrs.  C.  W.  PhilV.ps.  of  Glencoe,  Minn.,  informs  us  through  the  Blade, 
how  to  use  the  aov'irjulat  ng  grease,  by  making  a  "hard  soap  which  is  excel- 
lent and  economical. *~    Jiie  says: 

"  Nearly  every  family  accumulates,  through  the  winter,  drippings  from 
beef,  mutton,  ham,  etc.  These  can  all  be  utilized  by  boiling  the  grease  in  water, 
allowing  it  to  cool,  then  removing  it  from  the  water,  and  boiling  by  itself  again 
till  all  the  water  is  expelled.  Of  course,  the  whiter  the  grease,  the  nicer  will  be 
the  soap."  • 

Then  take  6  lbs.  of  this  grease,  6  lbs.  of  sal-soda,  and  Z]4  lbs.  of  newly 
burned  or  good  stone-lime,  with  4  gals,  of  soft  water,  and  %  lb,  of  borax;  or 
in  these  proportions.    Put  soda,  lime  and  water  into  an  iron  kettle  and  boil^ 


MISCELLANEOUS. 


322 


stir  till  the  soda  is  dissolved,  and  the  lime  is  all  slacked;  tlu?n,  v.hoii  it  is  wiW 
settled;  pour  off  the  clear  liquid;  wash  out  the  kettle  and  put  in  the  li(iuid, 
grease  and  horax,  and  boil  till  it  comes  to  soap,  and  pour  into  a  well-soaked  tulv 
to  cool,  and  when  sufficiently  hard,  c\it  into  bars  and  put  on  boards  to  dry.  It 
is  very  nice,  even  for  washing  white  flannels  and  calicoes;  and,  if  a  little  per- 
fume is  put  in  it  is  nice  enough  for  the  toilet." 

Remarks.  —The  old  "Windsor  soap,  as  it  used  to  be  made,  was  flavored  with 
oil  of  caraway,  but  more  recently  the  oil  of  sassafras,  which  is  clieap,  has  been 
used  for  peiiuming  soaps;  ^  to  1  oz.  would  be  enough  for  a  "  batch  of  soap  " 
of  5  to  10  gals.,  according  to  whether  a  little  or  a  considc'-f  bly  strong  perfume 
is  preferred.  It  should  not  be  put  in  until  the  soap  is  pretty  cool,  then  stirred 
in  thoroughly. 

The  Rural  Home,  under  the  head  of  "  Home-Made  Soap,"  gives  the  same 
recipe  as  this  last,  except  in  used  only  3  lbs.  of  lime  and  no  borax— otherwise 
just  the  same — and  makes  these  remarks  about  it:  "Were  the  good  qualities  of 
this  inexpensive  soap  more  generally  known  no  family  would  go  without  it.  It 
is  valuable  for  washing  clothes,  making  them  very  clean  and  white,  without  in 
the  least  injuring  them,  and  is  excellent  for  flannels  and  petticoats.  It  is  good, 
also,  for  the  hands,  making  them  soft  and  smooth."  Could  any  higher  enco- 
miums or  better  recommendation  be  asked  or  given?  I  think  not.  And  the 
only  reason  I  give  them  is  that  the  people  may  have  confidence  enough  in  these 
soaps  to  give  them  a  fair  trial,  as  they  positively  do  not  injure  the  clothing,  but 
save  much  labor  and  expense,  as  compared  with  using  only  bar  soap  kept  by 
grocers.  I  had  also  another  recipe  from  the  Inter  Ocean,  but  it  was  just  like 
this,  except  a  caution  to  "be  very  careful  not  to  get  any  sediment  in  from  the 
lime.''  Simply  be  careful  to  pour  off  the  liquid  clear  of  sediment  in  any  recipe 
using  the  stone  lime,  as  the  lime  will  not  dissolve,  but  simply  slacks,  yielding 
up  its  caustic  power,  for  which  purpose  only  it  is  used,  exeept  for  tlie  hand- 
washing soap  below,  and  there  it  is  used  only  upon  the  hand  ^;  for  clothing  it  is 
best  not  to  get  in  any  lime  lest  it  spot  some  colored  goods.  I  will  give  you  one 
more  of  these  hard  soaps  from  soda,  lime  and  grease,  as  the  amount  is  smaller, 
and  is  from  a  lady  who  is  not  afraid  to  give  her  name,  and  address  also.  It  is 
as  follows: 

6.  Hard  Soap,  With  Soda,  Lime  and  Grease  Only.— Soft  water, 
\%  gals. ;  sal  soda,  3  lbs, ;  unslacked  lime,  1  lb. ;  clean  grease,  3  lbs.  Direc- 
tions— Put  the  three  first  articles  together  and  boil  to  dissolve  the  soda  and 
slack  the  lime;  then  let  settle  and  pour  off  the  clear  liquid  and  put  on  the  fire 
again  with  the  grease  and  boil  to  proper  consistence.  One  oz.  of  any  flavored 
oil  may  be  added,  if  desired. — Mrs.  W.  W.  Morse,  of  Lann,  D.  T.,  in  Inter 
Ocean.  ■„.■■ 

Remarks. — As  named  in  another  place,  any  of  these  hard  soaps  may  be 
made  soft  by  using  the  proper  amount  of  water  to  give  the  right  consistence. 

7.  "Why  is  Lime  Used  in  Making  Soap  ?  *^— Explanation.— V&o^\e 
seem  to  be  so  afraid  of  using  lime  in  making  soaps,  like  the  foregoing;  the 
question  is  often  asked:  "Why  is  the  lime  used?"  and  hence  I  will  take  the 


su 


DR  CHASE'S  RECIPES. 


Yankee  way  of  answering  it:  "Why  does  everybody  that  makes  soap  from 
ashes  put  lime  in  the  bottom  of  the  leach?"  Simply  because  if  he  does  not 
he  will  have  great  trouble,  even  if  he  can  make  it  at  all,  unless  he  does  put, the 
lime  in,  is  about  all  the  reason  they  can  give.  But  lime  causes  the  absorption 
of  carbonic  aci&  in  the  lye  from  the  ashes,  and  also  gives  the  lye  a  caustic  prop, 
erty  that  enables  it  to  combine  with  the  grease,  and  thereby  makes  the  soap, 
which  it  could  not  do,  or  at  least  not  well  do,  except  for  ^he  lime.  The  lime, 
then,  does  not  hurt  soap,  but  makes  a  better  soap  than  can  be  made  without  it. 
Well,  then,  if  it  is  good  to  assist  in  making  soap  from  ashes,  or  potash,  which 
comes  from  the  ashes,  why  should  it  be  thought  injurious  to  combine  it  with 
sal  soda  for  the  same  purpose?  The  one  question  answers  the  other,  and  ought 
to  satisfy  every  reasonable  p  --rson  that  lime  is  good  and  not  injurious,  as  some 
suppose,  for  soap-making  purposes.  The  manufacturers  make  soap  by  the  use 
of  potash,  or  soda,  in  the  form  or  what  is  known  as  soda-ash,  which  is  caustic, 
by  means  of  its  process  of  manufacture;  but  this  article  (soda-ash)  cannot 
always  be  obtained,  while  the  sal  soda,  which  is  a  carbonate,  can  always  be  got; 
then  we  combine  the  lime  with  it,  which  gives  it  the  same  causticity  that  soda- 
ash  has,  and  we  thereby  get  just  as  good  a  soap.  So  have  no  fears  in  using 
them. 

8.  Soft  Soap  Prom  Concentrated  Lye. — To  make  soft  soap  with 
concentrated  lye,  take  1  lb.  of  it  and  dissolve  it  in  2  gallons  of  soft  water;  and, 
when  it  boils,  add  tallow,  or  clear  grease,  4  lbs.  Let  it  boil  till  it  becomes 
ciear;  then  add  2  gallons  more  of  rain  water.  Mix  well  and  set  it  by  to  cool; 
then  take  a  cup  of  it,  and  add  as  much  cold  water  as  it  will  take,  and  still  be 
as  thick  and  ropy  as  you  wish  it,  then  add  water  in  the  same  proportions  to  the 
whole. — Prairie  Farmer. 

9.  Soft  Soap  for  House  Cleaning,  "Washing  Clothes,  etc.— It 
is  well  to  have  two  or  three  strings  to  one's  bow;  hence  I  give  one  or  two  more 
soft  soap  recipes.  This  one  I  take  from  the  Medical  Brief,  of  St.  Louis:  Hard 
soap,  3  lbs. ;  sal  soda,  1  lb. ;  aqua  ammonia  and  spirits  of  turpentine,  each  1  oz. ; 
soft  water,  3  gallons.  Boil  the  water  and  dissolve  in  it  the  soap  and  soda; 
remove  from  the  fire  and  stir  in  the  others. 

Remarks.— Oil  of  sassafras,  3^  to  1  oz,,  may  be  used  for  flavoring,  if 
desired,  in  this  amount  of  any  soaps. 

A  lady  editress  of  one  of  the  "Household  Departments"  of  an  agricul. 
tural  paper  makes  it  as  follows,  using  less  soda,  and  no  ammonia  nor  turpen- 
tine, still  it  will  be  found  excellent  for  the  purposes  named: 

10.  Soft  Soap,  for  Bemoving  Grease  ftom  Floors,  Shelves, 
etc. — Sal  soda,  %  lb. ;  bar  soap,  1  lb. ;  cut  into  small  pieces;  put  them  into  a 
stone  jar  on  the  back  of  the  stove,  or  range,  when  not  very  hot,  and  pour  over 
it  a  pailful  of  cold  water;  stir  it  once  in  a  while,  and  after  soma  hours,  when 
thoroughly  dissolved,  put  it  away  to  cool.  It  forms  a  sort  of  jelly,  and  is  excel- 
lent to  remiove  grease  on  floors  or  shelves. 

Remarks. — The  author  will  say  good  for  cleaning  all  wood-work,  and  for 
general  washing  too. 


MI8CELLANE0  US. 


525 


11.  Soap  from  Beflise  Grease.— Another  lady  says:  The  best  way 
to  use  up  small  lots  of  refuse  grease,  is  to  buy  a  box  of  concentrated  lye  (for 
sale  by  all  grocers)  and  follow  the  directions  on  the  box.  Nothing  can  be 
simpler,  and  we  have  never  failed  in  getting  the  soap  to  come. 

Jtemarks. — This  lady's  instruction  is  sound  common  sense,  and  confirms 
what  I  have  said  heretofore.  A  little  judgment  will  enable  any  one  to  succeed, 
by  simply  modifying,  or  changing,  sometimes  to  meet  different  conditions  which 
may  arise,  is  not  always  being  able  to  get  juj<,  what  is  called  for  in  one  recipe, 
by  taking  up  another,  the  articles  for  which  can  be  obtained. 

12.  Pearline,  Soapine,  etc.,  to  Make.— The  Scientific  Anurican, 
which  is  one  of  our  most  reliable  papers,  informs  us  that  these  articles  are  made 
of  powdered  soap,  and  powdered  sal  soda,  equal,  or  about  equal  parts  of  each. 
Thus  you  see  for  a  few  cents'you  can  make  what  they  ask  much  more  for;  and 
it  shows,  too,  what  is  thought  by  scientific  men  of  sal  soda  as  an  aid  in  wash- 
ing. 

13.  Soap  for  Machine-Shop  Men,  Blacksmiths,  Engineers, 
Printers,  Scouring,  etc.— Take  10  lbs.  of  hard,  yellow  soap;  sal  soda,  3 
lbs.;  borax  and  tallow,  each  1  lb.;  fresh  slacked  lime,  as  below;  soft  water,  3 
gals  DiUECTiONs— Put  the  wat«r,  soda  and  borax  into  the  kettle,  and  when 
dissolved  add  the  tallow  and  the  soap,  shaved  dne ;  and  when  these  are  dissolved 
stir  in  as  much  freshly  slacked,  sifted  lime  as  you  can  stir  in  well.  The  lime  is 
to  be  sifted  through  a  common  kitchen  sieve  to  avoid  coarse  lumps. 

Renuirks. — The  lime  thus  stirred  in  greatly  helps  its  scouring  and  cleansing 
properties;  its  roughness  also  helps  greatly  in  washing  hands  covered  with 
grease,  ink,  etc.  It  makes  a  good  washing  soap  without  the  lime,  but  that  adds 
more  than  half  to  its  power  of  removing  grease,  ink,  tar,  etc.,  from  the  hands 
of  machinists,  where  iron  is  worn  into  the  grease  on  journals  and  by  filing,  etc. 
Without  the  lime  it  would  make  about  10  gals  of  splendid  soft  soap,  if  pre- 
ferred in  place  of  the  hard;  and  in  this  case  the  tallow  need  not  be  put  in. 

14.  Medicated,  or  Sulphur  and  Tar  Soaps,  To  Make.— So 

much  is  being  said  about  sulphur  soap,  in  skin  diseases  and  for  toilet  purposes, 
it  will  be  a  satisfaction  to  many  people,  no  doubt,  to  know  that  if  you  take  a  1 
lb.  bar  of  any  good,  hard  white  soap,  cut  it  fine  and  put  it  into  a  small  jar  and 
set  that  into  a  basin  or  pan  of  water  and  set  on  the  stove  till  the  soap  is  melted, 
then  stir  in,  thoroughly,  1  oz.  of  the  flour  of  sulphur  and  pour  into  a  paper  or 
wooden  box  to  cool,  after  which  you  can  cut  it  into  squares  and  dry  it,  and  your 
sulphur  soap  will  be  as  good  as  any  you  buy.  For  the  tar  soap,  do  the  same  as 
above,  except  stir  in  J^  oz,  of  creosote,  which  is  the  same  in  action  as  tar — con- 
tains the  active  principle  of  tar.  No  harm  in  combining  them  in  one  soap ;  tho 
combination  would  work  very  mildly  on  any  irritable  skin. 

Remarks. — Renovation,  or  general  cleansing  of  clothes  of  all  kinds,  gloves, 
boots,  shoes,  etc.,  very  properly  follows  the  foregoing  soaps,  washing  fluids,  etc. 

Benovation,  Clothes  Cleaning,  etc.,  Explanation  of.— Renova- 
tion is  the  art  of  making  new  after  injury  or  partial  tiecay— re-making,  from 
the  Latin  re,  again,  and  novare,  to  make  new.    This  word,  then,  may  very 


526 


DR.  CHASE'S  RECIPES. 


properly  be  applied  to  the  cleansing  of  wearing  apparel  of  all  kinds,  gloves, 
boots  and  shoes,  paint  and  grease  about  the  house;  ink,  paint,  tar  and  grease 
spots  upon  clothing;  also  re-coloring  faded  and  worn  garments — in  fact,  every- 
thing  in  the  line  of  cleaning  or  renewal  may  come  under  this  head.  It  will  be 
my  purpose,  then,  to  so  explain  as  I  proceed,  the  art  of  renovation  that  those 
who  desire  to  do  so  may  restore  their  faded  or  injured  or  soiled  garments  to  be 
nearly  equal  to  new.  In  the  cities  there  are  those  who  follow  the  various 
branches  of  this  art  with  great  success  and  profit.  The  following  recipes  and 
instructions  will  give  the  people  the  secrets  of  doing  it  at  home  just  as 
well  as  to  pay  for  doing  it  away  from  home,  and,  no  doubt,  also  give  some  of 
the  professional  renovators  some  things  new  to  themselves.  The  following 
compound  or  soap  will,  probably,  clean  a  greater  variety  of  colored  garments, 
without  injuring  the  cloth,  than  any  preparation  in  use.  Of  course,  I  have  not 
practiced  this  art  myself,  but  I  obtained  these  recipes  from  a  woman  who  lived 
for  a  year  or  two  in  a  house  owned  by  me  at  the  time,  and  who  practiced  the 
art,  and  had  renovated  clothing  for  myself  and  other  members  of  the  family, 
so  I  know  their  reliability.  And  I  may  be  excused  for  saying  I  paid  more  for 
tlicso  recipes  alone  ($5)  than  I  get  for  the  book. 

1.  Renovating  Soap. — Marseilles  (French)  or  Parker's  best  soap,  such 
as  used  by  barbers  (I  have  seen  Babbitt's  common  soap  used,  but  the  above  was 
the  original  recipe),  J^  lb.;  alcohol,  1  oz. ;  beef 's  gall,  2  ozs. ;  saltpeter,  borax, 
honey,  sulphuric  ether  and  spirits  of  turpentine,  of  each,  J^oz. ;  camphor  gum, 
3  drs. ;  pii)e  clay,  1  dr. ;  common  salt,  1  small  tea  spoonful.  Directions — Put 
the  camphor  into  the  alcohol,  the  powdered  pipe  clay  into  the  beef's  gall,  pul- 
vcrize  the  saltpeter  and  borax  and  put  them  and  the  salt  into  the  honey.  After 
12  or  3  hours  slice  the  soap  into  a  porcelain  kettle,  with  the  gall  mixture,  and 
place  over  a  slow  fire,  stirring  till  melted;  take  off  and  let  stand  until  a  little 
cool ;  then  add  all  the  other  articles,  stir  well  together  and  put  into  a  glass  fruit 
jar  as  soon  as  possible,  as  it  soon  hardens;  then  screw  on  the  top,  to  prevent  the 
■evaporation  of  the  strength,  keeping  in  a  dark  closet,  ready  for  use,  as  light 
<lecomposes  or  injures  it. 

Itemorks. — Those  desiring  to  engage  in  the  business  permanently  can  take 
-double  or  four  times  these  quantities,  according  to  the  amount  of  work  they 
may  expect  to  do. 

2.  Clothes  Cleaning.— General  Directions — To  clean  a  pair  of 
panls  or  coat  (any  color)  that  has  been  considerably  soiled,  open  the  jar,  and 
with  a  stiff  spoon  loosen  up  some  of  the  renovating  soap  and  take  out  %  an  oz. 
<a  rounding  table-spoonful)  and  dissolve  it  in  1  qt.  of  boiling  soft  water  in  a 
porcelain  kettle,  so  as  to  keep  it  hot.  Now  whip  and  brush  the  article  to  be 
(•leaned  thoroujjhly,  to  remove  all  the  dust;  then,  with  a  scouring  brush  (a 
partly  worn,  consequently  stiff,  broom  brush  will  do  very  well),  saturate,  or  wet 
the  soiled  spots  thoroughly  with  the  hot  solution  from  the  kettle;  and,  as  a  gen- 
•eral  thing,  it  will  be  best  to  saturate  the  whole  garment,  else  a  part  will  look 
new  (that  which  is  renovated)  and  the  rest  will  look  old  or  dirty,  except  in  cases 
of  getting  spots  upon  new  clothing.   After  thoroughly  wetting  the  garment  with 


MI8CELLANE0  US. 


637 


the  solution,  dry  as  thoroughly,  in  the  open  air  is  best.  This  wetting  of  the 
jrarment  is  best  done  by  drawing  it  on  a  press-board,  if  you  have  one,  as 
described  below,  also  by  spreading  on  a  table  or  counter  to  be  handy.  After 
being  dried,  press  the  garment  well,  using  what  is  called  a  "  sponge-cloth,"  of 
stout  unbleached  muslin  or  drilling.  If  this  is  to  be  followed  for  a  business, 
buy  2  yds.  and  tear  it  in  two,  lengthwise,  Iceeping  one  for  light  shades  of  cloth* 
ing,  the  other  for  dark.  Wlien  ready  to  begin  to  press  the  garment  take  a  basin 
of  soft  water  and  put  into  it  some  aqua  ammonia,  at  the  rate  of  1  table-spoon- 
ful to  1  qt.  of  water,  and,  with  the  ammonia  water,  keep  your  sponge-cloth  wet 
while  pressing. 

Bemarks. — For  those  following  the  business,  a  press-board,  which  can  be 
got  up  by  any  good  joiner,  so  that  a  pant's  leg  may  be  drawn  upon  It,  and  a 
smaller  one  suitable  in  size  to  enter  a  coat-sleeve,  will  be  found  more  than  suffi- 
ciently handy  to  pay  their  cost,  as  they  will  be  found  almost  absolutely  neces- 
sary in  applying  dye  to  blaxik  clothing  where  the  color  has  been  spotted  or  faded, 
as  explained  under  that  head  further  on.  The  press-board  referred  to  has  two 
parts,  a  base,  or  bottom  piece,  then  the  pressing-board  proper  is  supported  by 
two  standards  about  5  or  6  inches  from  the  bottom  piece,  with  one  end  running 
out  free  to  allow  the  leg  or  sleeve  to  be  drawn  upon  it  15  to  18  inches  for  con- 
venience of  pressing  the  single  thickness  of  cloth,  instead  of  double,  if  the  leg 
or  sleeve  is  simply  spread  out  on  a  table  or  counter. 

3.  Alpaca  Dresses— To  Remove  Wrinkles  and  Brighten  their 

JjUSter. — Dust  them  nicely  with  a  brush  and  spread  them  upon  an  ironing- 
board,  or  press-board,  as  referred  to  above,  then,  having  wet  the  sponge-cloth 
with  the  ammonia  v  ater,  as  directed  for  pressing  clothing  above,  pass  a  moder- 
ately warm  iron  over  tliem  quickly  a  few  times,  and  the  work  is  complete. 

4.  Renovating  Dye  for  Black  Clothing,  to  be  Applied  Only 
on  the  Outside— Cheap  Ink,  etc.  — Logwood  chips,  1  lb.;  soft  water, 
1  gal. ;  bichromate  of  potash,  24  grs. ;  prussiate  of  potash,  12  grs.  PAt  the  log- 
■w^ood  into  the  \  ater  and  let  stand  12  hours,  then  boil  J^  hour,  strain  while 
warm,  and  having  dissolved  the  potashes  in  a  little  boiling  water,  add  them  to 
tbn  (lye.  Bottle,  cork,  and  keep  in  a  dark  place.  This  is  to  be  applied  to  spots 
on  olack  clothing,  coat  coll  etc.,  where  the  color  has  been  injured  or  faded 
■out,  the  spots  having  beei  "nted  and  dried  as  given  under  the  head  of 
renovation;  then,  first  havi  ,  ^  the  spots  with  suds,  or  the  whole  gar- 
ment, if  it  is  to  be  applied  to  the  whult ,  applying  the  dye  with  a  brush,  and  dry 
again  before  the  pressing  is  done.  This  dye  may  be  used  also  to  color  worn  or 
injured  spots  upon  black  kid  gloves,  black  kid  boots,  etc.,  in  place  of  ink, 
.spoken  of  xmder  tliose  heads;  in  fact,  this  makes  a  very  good,  cheap  ink  for 
school  children. 

Paint,  Tar,  Pitch,  Ink,  Grease  Spots,  etc.,  To  Remove  firom 
Clothing. — Take  a  little  of  the  renovating  soap,  above,  without  water,  and 
rub  it  into  the  soiled  spots;  let  it  remain  a  few  minutes,  then  scrape  off  and 
cleanse  with  the  ammonia  water,  also  given  for  pressing  clothing,  under  the 
head  of  renovation     If  this  does  not  fully  accomplish  it,  use  the  renovating 


■•*' 


528 


DR  CHASE'S  RECIPES. 


soap  with  the  ammonia  water.  The  drying,  coloring,  if  needed,  pressing,  etc., 
to  be  the  same.  Tailors,  it  is  claimed,  use  equal  parts  of  ammonia  and  alcohol 
for  cleaning  coat  collars,  grease  spots  on  pants,  etc.,  and  that  nothing  is  better; 
but  for  very  nice  articles  chloroform  is  better  than  anything  else,  removes  grease 
of  all  kinds,  also  painta,  varnish,  etc. 

Faint,  Pitch,  Oil,  and  Qrease,  To  Bemove  ttom.  Silk,  Linen, 
etc. — Benzine  (purified),  also  called  benzole,  2  ozs. ;  oil  of  lemon,  J^  oz.  Mix 
and  keep  corked.  Diukctions— Apply  with  a  cloth  or  sponge  to  any  spots  upon 
any  of  the  above  named  kind  of  goods,  rubbing  with  the  fingers  until  removed. 
The  colors  will  not  be  injured. — Indian  Domestic  Economy. 

Jtemarks. — For  sake  of  safety  in  using  benzine,  or  benzole,  as  one  kind  is 
called,  see  note  after  Kid  Glove  Cleaning.  The  lemon  is  only  for  flavor,  or  to 
hide  the  odor  of  the  benzine. 

Fruit  Stains,  To  Bemove  from  Clothing,  etc.— To  remove  fruit 
stains,  hold  them  so  you  can  pour  boiling  water  through  them ;  and  if  this  fails 
in  any  case  to  remove  the  stain,  then  dip  the  table-cloth  or  other  article  into  hot 
water,  and  place  it  over  burning  brimstone,  as  for  bleaching  flannels,  below. 

Bleaching  Flannels.— Wet  them  and  place  upon  a  stick  over  the  top  of 
a  barrel,  "n  the  bottom  of  which  is  an  old  pan  with  some  burning  coals,  and 
sprinkle  o,i  the  fire  a  little,  broken  bits  of  brimstone  and  cover  over  with  a  piece 
of  carpet  to  retruu  the  smoke.  Particularly  applicable  to  children's  flannels 
which  have  become  yellowish,  and  which  you  do  not  like  to  wash  for  fear  of 
slirinkagc. 

Silks,  To  Bemove  Spots,  etc.— Fuller's  earth,  1  oz. ;  saleratus,  1  even 
tea-spoonful,  (if  saleratus  is  not  obtainable,  get  b'-carbonate  of  potash  of  a  drug- 
gist, the  same  amount);  lemon  juice.  Directions — Dry  the  earth  thoroughly, 
and  mix  in  the  saleratus  evenly;  then  moisten  with  the  lemon  juice  suflUciently 
to  form^it  into  a  roll  or  stick;  diy  in  the  sun.  Wet  the  spots  with  hot  water 
and  rub  it  with  the  prepared  earth.     Dry  in  the  sun ;  then  cleanse  with  clear  water. 

Ink  Spots,  To  Bemove  Prom  Clothing.— Wet  the  spots  with  milk 
— sour  milk  is  best — if  you  have  no  milk,  wet  with  water,  and  rub  a  piece  of 
lemon  on  some  salt,  then  upon  the  spot,  a  few  times  will  always  remove  it.  If 
you  have  no  lemon,  a  little  oxalic  acid  in  water,  rinsed  out  with  clear  water, 
will  do  it— except  the  cheap  school  inks  made  with  chromates  of  potash,  even 
oxalic  acid  will  not  dissolve  them;  but  the  better  inks,  which  are  set  with  iron, 
the  above  will  dissolve  out. 

Remarks. — Remember,  if  oxalic  acid  is  used,  to  keep  it  away  from  children, 
as  it  is  poisonous,  or  corrosive  upon  the  flesh,  so  upon  clothing  if  left  without 
rinsing.  A  drachm  will  be  enough  for  any  ordinary  spot,  the  size  of  the  hand. 
If  rinsed  out  as  soon  as  the  spot  disappears  it  will  hurt  no  clothing. 

Ink— Printer's,  VHo  Bemove  From  Clothing.— Saturate  with  tur- 
pentine, let  aloue  for  2  or  3  hours;  then  rub  well  with  the  hands  and  dust  out. 
Saturate  means  to  wet  thoroughly.  It  may  be  necessary  to  use  some  of  the 
renovating  soap,  or  erasive  compound,  or  some  of  the  soap  forthembohine-shop 
men  to  wash  away  the  discoloration. 


MISCELLANEOUS. 


62» 


Tar  Spots,  To  Remove.— Tar  spots  may  be  removed  by  putting  butter 
upon  them  for  a  few  hours;  then  cleanse  with  soap  and  water  to  remove  the 
grease,  using  the  renovating  soap  if  needed. 

1.  Kid  Gloves,  To  Clean.— Take  purified  benzine,  in  a  bowl  or  suit- 
able dish,  sufflcii'ut  to  cover  the  gloves.  Put  the  gloves  into  the  benzine  and 
saturate  or  soak  to  wet  thoroughly;  then  having  placed  one  upon  a  clean,  smooth 
board,  with  a  soft  brush  or  soft  sponge  rub  one  way  only,  from  the  wrist 
towards  the  fingers,  wherever  there  is  any  dirt,  or  all  over  is  best,  to  make  all 
look  alike — clean,  dipping  them  or  the  brush  into  the  benzine  as  often  as  neces- 
sary to  get  out  all  the  dirt;  and  if  this  can  not  be  done  witli  the  first  lot,  throw 
it  away  and  pour  in  fresh,  and  rinse  and  squeeze  out  in  the  benzine  till  perfectly 
clean.  White  gloves  you  will  suppose,  while  cleaning,  to  be  spoiled,  as  it  gives 
them  a  dingy  appearance.  Tinted  or  light  shades  will  not  look  quite  so  dingy; 
but,  never  mind,  partially  dry  them  in  the  sun.  Now,  having  previously  pre- 
pared a  stick,  a  foot  or  more  in  length,  carefully  tapered,  and  rounded  at  one 
end  to  resemble  a  finger,  insert  it  into  each  finger,  carefully  pulling  the  glove  on 
by  the  wrist  until  smooth,  then  rubbing  dry  with  fine  soft  muslin.  "When  all 
is  dry,  polish  w.  th  French  powder  (white),  using  soft  white  flannel  in  polishing. 
Use  care  on  the  stick,  and  in  all  the  processes,  to  keep  the  gloves  smooth,  for  if 
wrinkled  the  surface  would  be  broken.  Keep  them  from  shrinking  by  putting 
upon  the  hands  occasionlly  when  nearly  dry;  but  if  you  are  cleaning  a  smaller 
glove,  for  others,  than  will  go  upon  your  own  hand,  carefully  pull  them  as 
needed  to  prevent  shrinkage. 

Benzine,  Benzole,  Rose  Oil,  Naptha,  etc. — Explanation. — Naptha,  which  is  a 
preparation  made  by  the  destructive  distillation  of  wood,  but  now  better  known 
as  "wood  alcohol,"  was  formerly  used  for  this  purpose;  but  as  this  is  now 
worth  50  cents  a  quart,  at  least,  and  as  the  purified  benzine,  which  is  made  from 
coal  oil  or  petroleum,  does  this  work  just  as  nicely,  and  cost  oot  more  than 
10  or  15  cents  a  quart,  it  is  ^low  almost  wholly  used  for  these  purposes.  This 
purified  benzine  is  also  known  as  "rose  oil."  Druggists  understand  all  these 
names.  Gasoline,  even,  will  do  the  same  work,  but  it  has  more  of  the  odor,  not 
being  so  thoroughly  purified.  Remember,  it  is  the  purified  benzine  that  should 
be  obtained;  and,  remember,  too,  all  these  articles  are  not  only  inflammable,  but 
also  explosive,  if  fire  gets  to  them  or  the  vapor  arising  from  them.  So  do  not 
use  them  near  a  fire,  lamp,  or  gaslight,  to  insure  safety. 

Remarks. — The  gentleman  from  whom  I  obtained  this  recipe — using  naptha 
—told  me  he  paid  $15  for  it,  after  he  had  carried  on  clothes  cleaning  for  eight 
years,  and  he  considered  it  a  good  investment  at  that  price.  It  will  do  the 
work  nicely,  but  the  benzine  is  now  the  cheapest. 

2.  Or  if  the  gloves  are  not  much  soiled,  set  a  saucer  of  sweet  milk,  and 
a  piece  of  white  soap  upon  the  table.  Fold  a  clean  towel,  3  or  4  thicknesses, 
ipon  the  table,  or  upon  your  lap,  and  spread  the  glove  smoothly  upon  it.  Take 
a  piece  of  clean  white  flannel  and  dip  it  in  the  milk ;  then  rub  it  upon  the  soap, 
then  upon  the  glove,  from  wrist  to  fingers,  continuing  the  process  until  the  dirt 
is  removed,  when,  if  a  white  glove  it  will  have  a  yellowish  tint,  dark  shades  of 
gloves  will  be  darker  still.  Be  careful  to  clean  every  part  of  the  glove  thor- 
M 


B80 


DR.  CUASE' 8  RECIPES. 


oughly,  else  there  will  be  spots  when  done.  Let  dry,  or  nearly  so,  then  put  on 
your  hands  and  work  soft,  and  polish  as  in  No.  1  above,  and  the  result  will  be 
very  satisfactory. 

8.  Or,  take  a  pan  of  white  com  neal,  sifted;  put  on  the  gloves  and  make 
believe  washing  hands  in  the  meal,  carefully,  for  10  or  15  minutes,  according 
to  the  extent  of  soiling.  Fold  in  a  clean  towel,  and  put  a  weight  upon  them 
for  a  time.  (See  also  white  furs  to  clean,  for  the  propriety  of  u&ing  corn  meal 
in  removing  dirt.)     . 

Kid  Gloves,  Black,  Worn  Spots,  to  Restore.— When  black  kid 
gloves  are  soiled,  or  turned  wliite,  in  spots,  from  wear,  wet  the  spots  with  black 
Ink — a  little  poured  )  tto  a  sauce-plate,  and  apply  by  means  of  a  bit  of  flannel, 
"upon  the  end  of  a  small  stick,  is  a  good  way — then,  leaving  a  few  drops  of  the 
ink  in  the  plate,  pour  in  a  tea-spoonful  of  salad  oil  or  sweet  oil,  and  with  the 
flannel  rub  the  mixture  over  the  whole  gloves,  and  dry  in  the  sun — polish  on 
the  hand  with  soft  flannel. 

Ladies'  Eid  Boots— Black,  to  Re-Color  Soiled,  or  Worn  Spots. 

— First  brush  off  all  dirt,  then  color  the  spots  with  ink,  or  with  the  renovating 
dye,  then  with  a  little  of  the  ink,  or  dye,  in  a  little  oil,  as  with  black  gloves, 
polisli  the  whole  uppers,  so  all  will  look  alike. 

Remarks — Jctline,  or  liquid  blacking,  is  much  used,  of  late  years,  instead 
of  ink  and  oil;  suit  yourself. 

Woolen  Hoods  (White),  Nubias,  etc.,  to  Cleanse,  or  Reao- 
vate,  Without  Washing. — Dry  nice  wheat  flour  in  a  clean  pan  in  the  oveu 
and  rub  it  thoroughly  into  the  hood,  or  nubia,  until  thoroughly  cleaned,  adding 
a  very  little  bluing  powder,  if  you  have  it,  to  the  last  rubbing — cleans  them 
nicely  and  saves  the  shrinkage  from  washing;  although  our  plans  of  washing 
woolens  are  excellent,  and  may  be  followed  with  these  articles,  if  preferred. 

Paint  Spots  Upon  Windows,  to  Remove.— Dissolve  sal  soda,  1 
oz.,  in  soft  water,  1  pt. — in  this  proportion  for  as  much  as  needed.  Use  it  hot, 
with  a  piece  of  flannel,  or  sponge,  on  a  stick,  not  to  affect  the  fingers.  "Waah 
off  with  hot  water,  as  soon  as  the  paint  spots  are  softened. 

Kid  Boots,  or  Shoes,  White  and  Light  Shades,  to  Clean.— 
Use  tlie  purified  benzine  and  sponge  as  for  gloves,  drjing  and  polishing  the 
same.  If  they  are  too  small  to  admit  the  hand,  stuff  them  to  keep  them  full 
size. 

White  kid  boots,  or  shoes,  can  be  cleaned  by  dipping  a  perfectly  clean  piece 
of  white  flannel  in  a  little  ammonia,  and  rubbing  the  clotji  over  a  cake  of  white 
soap:  after  wliich  gently  rub  the  kid  diligently,  until  the  f  cd  places  are  white 
again.     As  the  flannel  becomes  soiled  change  for  a  clean  one,  or  a  clean  place. 

White  Furs,  to  Clean  or  Renovate.— Half  fill  a  stone  jar  with 
white  corn  meal  (for  a  child's  muff  and  tippet,  a  2  gallon  jar  will  be  suitable), 
place  it  on  the  stove  and  heat  the  meal  as  hot  as  the  hand  can  be  borne  in  it, 
stirring  to  prevent  the  meal  from  scorching.  Put  one  piece,  at  a  time,  in  this, 
and  rub  until  thoroughly  clean;  then  beat  out  the  meal  with  a  stick.  Heat 
further,  if  needed,  for  other  pieces — the  meal  must  be  hot  - , 


MISCELLANEOUS. 


681 


Finger  Marks  Upon  Doors— To  Komove.— Dissolve  sal-sodu,  1  oz.; 
\n  soft  water,  1  pt.,  and  go  over  the  soiled  doors  or  otlier  painted  wocd-work 
■with  it,  using  a  sponge  or  cloth,  following  witli  a  wiping  cloth,  elightly  wrung 
out  of  hot,  clean  water. 

Erasive  Compound,  or,  Soap  for  Cleaning  Clothes. — Sal-soda. 
1^  lb. ;  castile  soap,  3  ozs. ;  starch  1  oz. ;  borax,  %  oz. ;  soft  water,  1  qt.  DiiiEO- 
TioNS. — Boil  the  soap  la  the  water  till  dissolved,  then  add  tlie  other  ingredients, 
all  pulverized,  and  stir  till  a^!  is  dissolved,  and  pour  into  a  square  pan  or  box,  to 
cool,  when  it  can  be  cut  into  bars,  of  suitable  pieces  to  wrap  up  for  sale,  if  that 
is  the  purpose.  Used  for  removing  grease  spots,  paint,  tar,  etc.,  apply  with  a 
wet  sponge  by  rubbing  on  the  soap  first,  then  on  the  spot  till  clean. 

Remarks. — The  friend  who  l  at  me  this  for  insertion  in  my  "  Third  and 
Last  Receipt  Book,"  says:  "  It  is  equal  to  the  "Lightning  Eradicators,"  which 
are  generally  sold  for  25  cents  a  cake,  and  as  you  will  know,  is  much  cheaper." 

These  cakes  of  soap  sold  on  the  street  corners  for  25  cents,  are  only  about 

1  or  IJ^  inches  long  by  %  wide  and  J^  inch  thick.     The  same  friend  also  sent 

nie  the  following  ink,  and  the  remarks  connected  with  it  are  his  also,  but  they 

<  can  be  depended  upon,  except  the  one  I  have  modified,  as  to  its  not  being  equal 

to  the  best  writing  fluids. 

Ink— Black  for  School  Purposes- A  Quurt  for  a  Dime.— Ex- 
tract of  logwood,  %  oz. ;  bi-chromate  of  potash,  10  grs. ;  dissolve  in  a  quar^  of 
hot  rain  water.  When  cold,  put  into  a  bottle  and  leave  uncorked  for  one  week, 
when  it  is  ready  for  use.  At  first  it  is  a  steel-blue,  but  becomes  quite  black.  I 
used  this  ink  for  a  long  time  while  in  an  oifice,  and  considered  it  equal  to  the 
best  writing  fluid.  [This  last  remark,  is  all  in  which  I  disagree  with  him. 
It  docs,  however,  make  a  good  school  ink.]   Moderate  freezing  does  not  hurt  it. 

Brocade  or  Broche  Shawls— To  Clean  the  White  Center — 
Also  Applicable  to  Fine,  White  Lace.— Spread  a  clean,  white  cloth 
upon  the  table  and  sift  over  it,  dry,  white  corn-meal,  as  large  a  spot  as  the 
sliawl  center,  and  lay  .the  shawl  upon  it,  and  cover  the  center  also,  with  the 
meal;  then  roll  it  up  closely  and  put  it  away  for  a  week,  when,  by  dusting  out 
tlie  meal,  the  shawl  will  be  nice  and  clean,"  so  says  "  Valentia,"  of  Brockwood, 
111.,  in  the  Blade,  or,  she  says: 

2.  Another  and  Quicker  Way. — Is  to  take  the  same  kind  of  corn 
meal.  %  pt.  and  coarse  salt,  }4  P^- ;  mixing  well,  then  with  a  brush,  all  being 
,  dry,  scour,  or  rather  rub  well,  both  sides,  this  does  the  work  quicker ,  but  the  first 
is  the  best  because  it  saves  the  rubbing,  which  frets  out  the  texture.  Of  course 
the  lace  would  not  stand  the  rubbing  of  this  last  plan.  Understand  no  water  is 
to  be  used,  it  is  all  done  by  the  dry  process. 

HINTS  FOR  THE  LAUNDRY.— Washing  All  Colors  of  CaU- 
cc^,  Percales,  Muslins,  Brown  Linen,  etc.,  and  to  Remove  Paint 
and  Wine  Stains  Prom  Silks,  Woolen  and  Cotton  Goods.— Besides 
the  foregoing  receipts  on  general  washings,  etc.,  I  deem  it  best  to  put  in  a  few 
items,  or  "hints,"  as  the  above  heading  has  it,  from  various  sources,  which  are 


883 


DR.  CUASE' a  RECIPES. 


generally  short,  and  right  to  the  point  for  quiclc  work.  Tlicso  first  aro  from 
Mrs.  E.  8.  BaiTott,  of  Sing  Sing,  New  York,  July  1882,  in  the  New  York 
Examiner,  wherein  she  says:  "Every  housekeeper  knows  how  vexatious  it  ia 
to  have  colored  fabrics  ruined  in  the  process  of  cleansing.  A  few  practical 
hints  about  washing  calicoes,  percales  and  muslins  will  therefore  be  of  real  ser- 
vice to  the  readers  of  the  Examiner. 

1.  For  Washing  Black  and  White,  Stone,  Slate,  or  Maroon 
Colored  Cotton  Goods.— Before  washing  black  and  white,  stone,  slate,  ot 
maroon  colored  cotton  goods;  dip  them  in  a  solution  of  salt  and  water,  made  by 
dissolving  two  cupsfuls  of  salt  in  10  quarts  of  cold  water,  and  hang  them  in  a 
shady  place  to  dry.  The  salt  sets  the  colors.  When  dry,  wash  in  a  light  suds 
in  the  usual  way.  Calicoes  and  muslins  do  not  require  a  hot  suds;  water  mod. 
erately  warm  is  best.  Never  allow  them  to  sook  in  the  water.  Wash  quickly, 
turn  the  wrong  side  out,  and  dry  in  the  shade.  A  little  salt  in  the  rinsing  water 
is  an  improvement.  Another  way  is  to  mix  two  cupfuls  of  wheat  bran  in  cold 
water,  making  a  smooth  paste;  then  stir  it  into  1  qt.  of  soft  boiling  water.  Let 
it  boil  1  hour,  then  strain  into  5  or  6  qts.  of  soft  warm  water.  No  soap  is  nee. 
essary,  for  bran  has  cleansing  properties  of  its  own.  If  there  is  black  in  tho 
dress,  or  ony  other  color  that  is  liable  to  "run,"  add  a  tablespoonful  of  salt. 
Rinse  thoroughly  in  one  water.  For  starch,  use  a  little  white  glue-water,  cool 
and  clean.    Always  iron  on  the  wrong  side  with  a  moderately  hot  iron. 

2.  How  to  Fix  the  Above  Colors  Permanently.— Blue,  stone, 
and  slate-colored  articles  may  be  made  to  retain  their  color  perfectly  by  adding 
sugar  of  lead  to  the  water  in  which  they  are  to  be  washed  for  the  first  time. 
Dissolve  1  oz.  of  sugar  of  lead  in  a  pailful  of  hot  water;  stir  carefully  until  it 
is  thoroughly  dissolved,  and  let  the  mixture  cool.  When  about  milk-warm,  put 
In  the  articles  and  let  them  remain  an  hour.  Hang  up  to  dry  before  washing. 
When  dry,  wash  as  directed  in  bran  water.  The  sugar  of  lead  fixes  the  color 
permanently,  so  that  this  treatment  with  it  will  not  need  to  be  repeated.  Use 
this  preparation  with  caution;  sugar  of  lead  is  poisonous,  but  no  danger  in  this 
way  of  using  it. 

3.  To  Wash  Brown  Linen.— Take  enough  good  timothy  hay  to  fill 
a  10-quart  kettle  two-thirds  full  when  pressed  down;  cover  it  with  soft  water, 
and  let  it  boil  until  the  water  assumes  a  dark  greenish  color.  Make  flour  starch 
in  the  usual  way,  and  strain  the  hay  water  into  it  after  it  becomes  cool  or  tepid; 
let  the  linen  soak  ten  or  fifteen  minutes — not  longer — then  wash  without  soap. 
I  divide  the  preparation  into  two  parts,  using  one  for  rinsing.  Linen  dresses 
and  dusters  washed  in  this  way  will  look  new  as  long  as  they  last 

4.  Fruit  or  Wine  Stains,  to  Bemove  from  Silk,  Woolen,  or 
Cotton  Goods.— Fruit  or  wine  stains  can  be  removed  from  silk,  wooltn  or 
cotton  goods  by  sponging  them  gently  with  animonia  and  alcohol —  a  teaspoon- 
ful  of  ammonia  to  a  wineglass  of  alcohol.  Finish  with  clear  alcohol  The 
fumes  of  a  lighted  match  will  remove  remnants  of  stains. 

Washing  Fine  Under  Clothing.— The  Oermantown  Telegraph  says 
that  a  leading  firm  of  that  city,  importers  and  retailers  of  hosiery  goods,  gives 


MiaCELLANEOUS. 


08» 


the  following  directions  for  washing  the  above  named  lino  of  goods,  and  also 
eays  their  own  experience  enables  tliem  to  testify  to  its  excellence.  Dissolve  1 
lb.  of  nice  soap  In  4  gallons  of  warm  soft  water  in  which  well  rinse  the  articles 
to  be  washed,  drawing  them  repeatedly  through  the  hand;  press  them  as  dry 
08  possible,  to  remove  the  soap;  rinse  them  again  briskly  in  clean,  lukewarm 
water;  press  out  or  put  through  a  wringer,  if  you  have  one,  and  stretch  them 
to  their  proper  shape,  and  dry  in  the  open  air  if  possible.  The  only  effects  of 
rubbing  are  to  shrink  and  destroy  the  material;  it  should  therefore  never  b« 
resorted  to  with  these  kinds  of  goods.  The  material  used  in  manufacturing 
silk  underwear  being  an  animal  product,  it  is  absolutely  necessary  that  nothing 
but  the  best  quality  of  soap  and  warm  water  should  be  used. 

Washing  Flannels  of  Any  Kind,  so  they  Shall  Not  Turn 
Yellow  or  Shrink.— A  lady  signing  herself  "  Michigan,"  says  she  wants  to 
tell  the  ladies  of  the  Blade  '-ow  to  wash  flannels  of  any  kind,  so  they  won't 
turn  yellow,  nor  shrink  up,  and  that  sort  of  thing.  Wash  in  cold  water,  using 
soap  in  both  suds.  Of  course  you  can  take  the  chill  off  if  you  arc  afraid  of 
taking  cold,  but  not  have  it  a  bit  hot.  Now  don't  luugh  at  such  an  idea  and  not 
give  it  a  trial,  but  this  spring  you  wash  your  flannel  blankets,  woolen  stockings, 
baby's  flannel  and  then  report.  I  learned  of  a  Scotch  lady  years  ago  and  never 
think  of  using  hot  water ;  use  soft  water  of  course. 

liemarks. — Certainly  the  water  being  made  a  little  warm  will  not  cause 
filirinkttge.  The  suds  should  be  made  before  putting  in  the  flannels,  and  not 
by  rubbing  the  soap  on  them. 

For  Washing  Scarlet  Flannels,  etc.,  Without  Fading  or 
Shrinking. — To  prevent  scarlet  flannels  or  worsted  goods  of  any  kind  of  this 
{•olor,  from  fading  by  washing,  it  is  claimed  by  some  washer-women  tliat  the 
following  plan  is  perfectly  safe:  Mix  flour,  ^  cup,  little  by  little,  with  cold 
water,  1  qt.;  then  boiling  10  or  15  minutes  and  mixing  with  the  lulfewarm 
Buds,  pressing  and  rinsing,  up  and  down,  a  number  of  times,  then  passing 
through  the  wringer,  the  goods  will  not  be  faded  or  thickened,  as  there  ^  co  be 
no  rubbing. 

Ite7iiarks.— Hatters  make  wool,  or  felt  hats,  as  they  are  called,  by  plaiting 
out  a  layer  of  wool  upon  a  piece  of  cloth,  at  first,  and  dipping  it  into  hot 
water,  then  rolling  it  with  a  little  roller,  re-dipping  and  rolling  till  they  get  the 
desired  thickness,  by  the  little  hooks  that  are  seen  by  the  microscope  only, 
•which  are  upon  the  fibers  of  all  good  wool,  to  so  take  hold  upon  each  other,  as 
to  make  as  heavy  a  body  as  desired.  The  same  is  done,  to  a  certain  extent, 
every  time  woolen  goods  is  washed  in  hot  water,  by  rubbing.  Now  any  one 
can  see  to  avoid  thickening,  "shrinking,"  as  it  is  called,  is  washing  flannels, 
simply  avoid  hot  suds,  and  do  not  rub  them.  (See  Washing  Fine  Under  Cloth- 
ing, etc.,  above.)  Sudsing  by  an  up  and  down  motion,  in  first  and  second  suds, 
is  the  safest  method. 

Colored  Silk  Handkerchiefs,  To  Wash.— To  wash  colored  silk 
bandkerchiefs  make  a  good  suds  in  lukewarm  water,  in  which  a  little  bit  of 
carbonate  of  ammonia  has  been  dissolved;  rub  the  handkerchiefs  lightly  in  the 


X  .1-1  HI 


084 


DR.  CHASE'S  RECIPES. 


hands  till  all  the  spots  have  disappeared.  Then  rinse  them  in  lukewarm  water, 
and  squeeze  them  as  dry  as  possible.  Take  hold  of  the  two  corners  and  shako 
and  snap  each  one  for  a  few  minutes.  Roll  in  a  soft  towel  lightly,  laying  the 
handkerchief  flat  on  the  towel  at  first,  squeeze  tightly,  and  iron  at  once.— 
Detroit  Free  Press. 

Old  Silk  Dresses,  etc.— To  Eenovate  to  Look  Like  New.—A 

writer  says:  "A  most  satisfactory  way  to  renovate  old  silks  is  to  boil  an  old  kid 
glove  in  1  pt.  of  soft  water  until  the  glove  shrinks  to  the  size  of  a  4-years-old 
child's  hand;  the  liquor  will  then  be  glutinous;  when  cold,  having  brushed  out 
every  particle  of  dust,  sponge  the  silk  thoroughly  and  smooth  wtth  a  hot  iron 
upon  the  wrong  side." 

Remarks, — If  a  dress,  it  may  be  well  to  take  it  to  pieces,  if  much  soiled,  n« 
recommended  with  "  Silk  Cashmere,  etc,  to  Clean,"  which  see. 

Washing  Carpets  Wit.  out  Takiug  Up.— Put  a  table-spoonful  of 
ammonia  in  1  gal.  of  moderately  warm  water,  and  with  sponge  or  soft  broom 
go  all  over  the  carpet,  and  you  will  be  astonished  to  see  how  brightly  it  will 
look  for  the  little  labor  and  expense.  [See  "Spirits  of  Ammonia— Some  of  Its 
Uses,  etc."] 

Washing  Windows. — A  writer  says:  "  Have  a  pail  partly  tilled  with 
"Water  a  little  warm  and  dissolve  in  it  a  tea-spoonful  of  borax  [the  author  thinks 
it  would  be  better  to  use  a  table-spoonftil  of  powdered  borax,  or  el.^e  the  same 
amount  of  spirits  of  ammonia  tol  gal.  of  water,  as  above  for  washing  carpets]; 
have  one  chamois  (a  cloth  will  do  nicely)  dipped  into  the  water  to  wash  the  win- 
dows with,  then  with  a  dry  chamois  rub  the  window  dry  and  polish.  [A  cha- 
mois skin  is  best  to  polish  with,  as  it  leaves  no  lint  as  a  clotli  will.]  In  ♦us 
way  windows  may  be  cleaned  in  a  very  few  moments  and  not  wet  the  ctrpeis 
nor  tire  the  person." 

Lace  Veils  and  Other  Laces— To  Wash  or  Renovate.- Wash 
veils  carefully  in  alcohol  and  soft  water,  equal  parts,  simply  squeezing  in  the 
hands  in  and  out  of  the  mixture;  then  lay  a  towel  on  a  table  and  smooth  out 
the  veil  and  pin  the  edges  to  the  towel  to  dry,  when,  if  carefully  done,  it  will 
look  as  good  as  new.  Borax  water  is  also  used  for  the  same  purpose,  drying 
the  same  way.  , 

For  Other  Nice  Laces.— Naomi  Kir>g,  in  Fai'm  and  Fireside,  say»: 
"When  you  have  some  nice  laces  to  wash  put  a  little  borax  in  warm  soap  suda 
and  allow  them  to  soak  1  liour;  then  shake  about  in  it  well  and  rinse  in  3  or  3 
clear  waters,  as  you  see  neces^sary,  and  to  the  last  water  add  a  little  white  sugar; 
never  use  starch.  Pull  out  well,  and  place  between  white  cloths  in  an  old  book 
mtil  dry." 

Remarks. — She  says  a  "  little  "  borax  and  a  "  little  "  sugar,  which  is  very 
indefinite.  A  rounding  tea-spoonful  of  powdered  corax  and  the  same  amount 
of  sugar  would  be  plenty  for  1  pt.  of  water.  The  borax  would  do  good  in 
washing  vei's,  and  I  think  the  sugar  would  also  be  good  there,  as  with  white  or 
other  lacea 


MISCELLANEO  US. 


Softening  Hard  Water  for  T?3"ashing  Clothes,  Dishes,  or 
House  Cioaning.— A  writer  says:  "Take  2  lbs.  of  washing  soda  (sal  soda), 
and  1  lb.  of  common  stone  lime,  and  boil  in  5  gals,  of  water  for  2  or  3  hours; 
then  stand  away  to  settle,  and  dip  off  the  clear  water  from  the  top  and  put  into 
a  jug  (pouring  off  carefully  is  better).  Can  be  used  for  washing  dishes  or  clean- 
ing, and  1  teacup  in  a  boiler  of  clothes,  put  in  after  the  water  is  hot,  will  whiteu 
the  clothes,  and  soften  the  water,  without  injury  to  the  hands,  or  clothes.  I  use 
an  old  iron  pot  to  make  it  in." 

Remarks, — Some  of  these  newspaper  writers  get  some  most  excellent 
things,  but  again,  some  of  them  make  poor  describers  as  to  the  best  plan  of 
using;  for  instance,  this  woman  (for  it  is  undoubtedly  a  woman),  says:  "  Boil 
in  5  gals,  of  water,"  then  further  on,  "  put  into  a  jug.  Now,  would  it  not 
take  a  big  jug,  or  two  or  three  small  ones?  and  again,  it  cannot  be  to  be  used 
even  in  6  gals,  of  water,  without  further  dilution,  for  she  siiys:  "  1  tea-cupful 
in  a  boiler  of  clothes,  put  in  after  the  water  is  hot,"  etc.,  then  why  not  boil  it  iu 
say  2  gals,  of  water?  then  a  2  gal.  jug  will  hold  it,  and  use  a  little  loss  to  a 
boiler  of  clothes,  stirred  well  into  the  wat  jr  when  hot,  before  putting  in  the 
clothes;  and  half  as  much  more  for  each  additional  boiler  at  the  same  washing 
•will  be  plenty;  in  fact  it  does  make  a  splendid  washing  fluid  as  I  have  above 
guggested,  and  a  table-spoon  of  it  in  a  dish-pan  of  water  for  washing  flishcs  will 
help  much  in  cleaning  the  dishes;  and  a  little  of  it  in  a  pan  of  water  for  house- 
cleaning  is,  or  will  be,  "just  splendid,"  as  the  girls  say.  A  spoonful  of  it  in  a  pt. 
or  a  qt,  of  water  for  cleaning  finger-marks  off  of  doors  or  otiier  Avood-work,  ia 
good,  and  if  kept  ready-made,  is  always  handy,  although  the  spirits  of  ammo* 
nia  (which  see)  in  like  quantities,  is  good  for  general  hotise-oloining,  window- 
washing,  etc.  I  do  not  know  who  this  writer  was,  as  it  was  a  slip  sent  to  me  hav. 
ing  no  name  attached,  but  I  know  enough  to  know  it  is  a  grand  good  thing.  A 
little  of  this,  say  2  table-spoonfuls  of  it  in  3  (jts.  of  hot  water,  is  just  the  thing 
to  soak  feet  in,  to  soften  corns  and  to  soften  the  dead  skin  about  the  heels, 
and  to  make  a  thorough  work  of  cleaning  the  feet,  generally. 

Softening  Water— Clark's  Method.— By  adding  burnt  quicklime 
(quick-lime  is  freshly  burned  or  unslacked  lime),  to  hard  water,  wliich  contains 
lime  (all  nard  water  contains  lime,  'tis  the  lime  that  makes  it  hard),  it  will 
become  soft.  The  added  lime  seizes  the  carbonic  acid  gas  which  lield  the  car- 
bonate of  lime  in  solution,  and  so  both  the  original  carbonate  of  lime  and  that 
formed  in  the  process,  f»"  together  as  a  white  sediment.  This  metliod  is  tioily 
homoeopathic. 

Remarks. — ^This  writer  is  right  as  to  the  w  iftens,  but  is  tame  in  not 

giving  the  proper  amount  for  a  bbl.  or  some  l  /  measure.  About  2  or  3 
table-spoonfuls  of  this  stone-lime,  just  slacked  with  a  little  hot  water,  will  bo 
enough  for  a  banel,  just  drawn  from  the  well.  Rummage  it  in  thoroughly, 
that  is  stir  it  with  a  stick  that  will  reach  the  bottom  till  well  mixed,  and  let  it 
settle  over  night,  or  2  or  3  hours. 

Ammonia,  its  Various  Uses  iji  House  Cleaning,  Washing,  etc. 
—"A  Farmer's  Wife,"  in  the  Country  C'cntleman,  says  of  it;  There  is  no  telling 
what  a  thing  will  do  till  you  try  it.    I  knew  ammonia,  diluted  in  water,  could 


536 


DB.  CHASE'S  RECIPES. 


restore  rusty  silks  and  clean  coat  collars,  but  when  I  got  a  green  spot  on  the 
carpet,  I  tried  half  a  dozen  other  things  before  I  thought  of  that,  and  that  is 
just  what  did  the  work  effectually.  I  put  a  tea-spoonful  into  about  a  tea-cup 
of  hot  water,  took  a  cloth  and  wet  the  spot  thoroughly,  just  rubbing  it  slightly, 
and  the  ugly  spot  -raa  goue.  It  is  splendid  for  cleaning  your  silver;  it  makes 
things  as  bright  as  new  without  any  expenditure  of  strength;  and  for  looking 
glasses  and  windows  it  is  best  of  all;  and  one  day  when  I  was  tired  and  my 
dish  cloths  looked  rather  gray,  I  turned  a  few  drops  of  the  ammonia  into  the 
Avater  and  rubbed  them  out,  and  I  found  it  acted  like  a  charm,  and  I  shall  be 
sure  to  do  so  again  some  day.  I  suppose  housewives  have  a  perfect  right  to 
experiment  and  see  what  results  they  can  produce ;  and  if  they  are  not  on  as 
large  a  scale  as  the  farmers  try,  they  are  just  as  important  to  us,  and  they  make 
our  work  light  and  brighter  too.  Now,  I  do  not  believe  in  luxuriating  in  a 
good  thing  all  alone,  and  I  hope  all  the  housekeepers  will  send  and  get  a  10 
cent  bottle  of  spirits  of  ammonia  and  commence  a  series  of  chemical  experi- 
ments and  see  what  they  can  accomplish  with  it.  Take  the  boys'  jackets,  the 
girls'  dresses,  and  when  you  have  cleaned  everything  else,  put  a  few  drops  ia 
some  soft  water  and  wash  the  little  folks'  heads,  and  report  results. 

Remarks. — These  items  are  valuable  in  giving  new  thoughts  to  those  who 
have  few  opportunities  for  observation,  or  reading  the  literature  of  the  day:  but 
Ihey  would  be  more  valuable  if  they  orave  the  proportions  for  each  class  of 
work  to  be  done.  This  lady  speaks  of  restoring  rusty  silk,  how  strong?  For 
cleaning  greasy  clothing,  use  it  strong,  say  a  table-spoonful  to  1  cup  of  warm, 
soft  water,  washing  off  with  pure  water  directly;  for  silks,  alpacas,  etc.,  the 
same  strength  ammonia  will  be  strong  enough,  brushing  off  soon  with  pure 
water;  for  looking  glasses  a  little  put  on  a  cloth,  clear,  and  folding  some  of 
the  dry  cloth  on  the  back  of  the  wet  part,  to  keep  it  off  the  fingers,  is  best,  as 
it  takes  but  a  moment  to  take  off  fly  specks,  or  dirt;  for  windows  a  table-spoon- 
ful of  it  in  1  pt.  of  water  will  be  plenty,  wiping  off  nicely  with  a  dry  news- 
paper, as  it  leaves  no  lint  like  a  cloth  does;  one-fourth  ammonia  for  cleaning 
boys'  coat  collars,  and  greasy  clothing;  for  cleaning  silver,  1  table-spoonful  w  1 
pt.,  or  a  little  less  of  water,  is  enoue^h,  and,  as  she  says,  it  is  splendid  for  thi« 
and  all  other  similar  work;  and  as  it  is  cheap,  it  makes  a  great  saving. 

For  Bee  and  Wasp  Stings.— A  little  ammonia  put  upon  bee  and 
wasp  stings,  bites  of  spiders  and  all  other  poisonous  insect  bites,  will  neutralize 
the  poison,  preventing  soreness  and  swelling.  But  mind,  it  only  needs  a  very 
little  put  on,  and  wash  off  soon,  to  prevent  its  making  a  sore. 

Borax,  for  Beaches,  Washing,  and  as  a  Dentifrice  and  Ca- 
tarrh SnuflE!  — Although  I  have  given  an  item  on  its  uses,  yet  as  I  have  an- 
other short  item  upon  it,  I  will  give  it,  to  corroborate  the  other,  a'^d  to  show  ia 
a  few  words,  what  some  people  know  of  its  value.  This  writer  says:  One-half 
pound  of  it  powdered,  and  sprinkled  around  their  haunts,  will  drive  the 
roaches  out  of  any  house.  A  large  handful  of  the  powder  to  10  gallons  of 
water  will  effect  a  saving  of  50  per  cent,  (one-half)  in  soap.^  It  is  an  excellent 
dentifrice,  and  the  best  material  for  cleaning  the  scalp.    (See  the  author's 


MISCELLANEOUS. 


537 


remarks  upon  it,  following  the  other  recipe.)    A  recent  inedicul  writer  also 
claims  powdered  borax  to  be  valuable  as  a  catarrh  snuff. 

Iron  Bust,  to  Bemove  from  Clothing.— Get  }4  o^-  ^^  oxalic  acid, 
in  small  pieces,  in  a  vial  and  keep  corked.  When  a  spot  of  iron  rust  shows 
on  white  table  cloths,  or  other  white  clotliing,  dissolve  J^  tea-spoonful  of  the 
acid  by  pouring  upon  it  2  or  3  table-spoonfuls  of  hot  water,  and  dip  tlie  spot  in 
or  wet  it  with  a  sponge,  or  bit  of  rag,  and  as  soon  as  the  rust  is  bleached  out 
wash  right  out  with  clean  water,  so  the  acid  will  not  hurt  the  goods.  Lemon 
juice  and  a  little  salt  is  also  good  for  the  sanie  purpose,  laying  out  in  the  sun  to 
bleach;  if  one  application  does  not  wholly  remove  it,  do  the  same  again.  Or, 
instead  of  putting  out  in  the  sun,  wet  with  lemon  juice,  and  hold  the  spot  over 
a  steaming  hot  tea-kettle  will  do  it  very  quickly.  Or,  the  cream  of  tartar  plan, 
as  given  below,  for  removing  fruit  stains,  will  also  remove  rust. 

Fruit  Stains,  Becent,  or  Old,  to  Bemove.— "  Aunt  Sophia,"  la 
the  Blade,  tells  us  recent  fruit  stains  may  be  removed  by  holding  the  linen 
tightly  across  the  tub  and  pouring  hot  water  through  tlicm,  before  any  soap  is 
put  on;  if  old,  tie  up  a  little  cream  of  tartar  in  the  places,  put  into  cold  water 
.  and  bring  to  a  boil.  If  got  upon  table  linen,  rub  on  some  salt,  at  once,  then 
pour  on  the  hot  water. 

Bleaching  Muslin.— Mrs.  "S.  M.  B."  sends  the  Blade  the  following 
directions,  which  she  has  practiced  for  12  years  without  injuring  the  cloth.  She 
says:  "Into  8  qts.  of  warm  soft  water  put  1  lb.  of  chloride  of  lime;  stir  with 
a  stick  a  few  minutes,  then  strain  through  a  bag  of  coarse  muslin,  working  it 
with  the  hands  [the  author  says  with  the  sticli]  to  disscjlve  thoroughly.  Add 
to  this,  in  a  tub,  5  buckets  of  w^arm  water,  stir  in  the  chloride  water  thoroughly 
and  put  in  the  muslin.  [The  muslin  ought  to  be  thoroughly  wet  first  in  plain 
water,  so  it  sliall  take  the  lime  water  evenly.]  Let  it  remain  in  1  hour,  turning 
it  over  occasionally,  that  every  part  may  get  thoroughly  bleached.  When 
taken  out,  wash  well  in  two  waters,  to  remove  the  lime,  rinse  and  dry.  This 
quantity  will  bleach  25  yds.  of  yard-wide  muslin.  The  muslin  will  bleach 
more  evenly  and  quickly  if  it  has  been  thoroughly  wet  and  dried  before 
bleaching." 

Remarks. — This  lady  makes  a  "  mighty  sight"  of  work,  more  than  is  nec- 
essary. She  wants  it  wet  and  dried  before  putting  into  the  bleaching  water, 
when  simply  wetting  is  sufficient,  and  one  good  washing  and  rinsing  after  the 
bleaching  is  enough— all  you  want  is  to  get  "id  of  specks  of  the  lime,  and  this 
has  been  done  largely  by  straining  off  the  water  from  the  lime  sediment  at  the 
beginning.     Spreading  on  the  grass  is  a  good  way  to  dry  it. 

Mildew,  to  Bemove  from  Clothing.— Take  common  soft  soap  and 
stir  in  quite  a  bit  of  salt,  so  the  soap  crumbles  or  grains,  as  were,  and  rub  on 
the  spot  and  lay  out  over  night,  and  if  not  effaced  by  morr.  g  wet  It  occasion- 
ally during  the  day.  The  chloride  solution  above  is  also  good  to  remove  rail- 
dew.  Or,  to  put  about  J^  a  cup  of  chloride  of  lime  into  2  qts.  of  hot  water, 
wetting  the  mildewed  articles  first  in  cold  water,  then  put  into  the  lime  water 
until  the  mildew  is  bleached  out,  then  rinse  well  in  plenty  of  wa'jr  to  remove 
the  lime. 


^H 


\:\m 


m 


■'!•, 


S88 


J)B.  CHASE'S  RECIPES. 


IK 


1 .  GLOS  S Y  LTNEN— How  it  is  Done.— To  give  starched  linen  the 
appearance  so  much  desired  put  a  small  bit  of  parafflne  (size  of  a  small  pea  for 
each  bosom,  or  its  equivalent  of  cuffs)  into  the  hot  starch,  and  when  it  comes 
to  ironing  use  a  small  iron  having  a  rounded  point  that  is  very  smooth,  aud  rub 
with  great  pressure  and  for  a  considerable  time.  A  great  deal  of  "elbow- 
grease "  is  absolutely  necessary.  _^  ,     • 

2.  Scorched  Iiinen  in  Ironing,  To  Whiten.— If  a  linen  shirt 
bosom,  or  any  other  article,  has  been  scorched  in  ironing  lay  it  in  the  bright 
sunshine,  which  will  remove  it  entirely. 

Flat-irons,  To  Clean  from  Bust  or  Starch.— Flat-irons  often  have 
starch  stick  to  them,  and  occasionally  a  spot  of  rust  from  a  drop  of  water 
shows  upon  them,  and  I  have  often  seen  directions  for  cleaning  them  with  salt, 
but  the  following  plan  is  the  only  sensible  way  of  doing  it  that  I  have  se(!n: 
Have  a  piece  of  yellow  beeswax  in  a  coarse  cloth ;  when  the  iron  is  almost  hof 
enough  to  use,  but  not  quite,  rub  it  quickly  with  the  beeswax  cloth  and  then 
with  a  coarse  cloth. 

Oil-Cloth— To  Keep  Bright. — Oil-cloths  should  never  be  scrubbed 
with  suds,  but  carefully  swept  with  a  soft  hair  brush  and  washed  with  a  clolh 
dipped  into  milk  and  water,  half-and-half,  but  no  soap,  and  dry  and  polish  with 
an  old  soft  cloth.    In  this  way  they  will  keep  their  original  color  a  long  time. 

Color  of  Plants  and  Flowers,  to  Betain,  in  Drying  for  Herb- 
ariums.— Botanists  who  are  grieved  at  the  rapid  loss  of  color  in  tlie  plants  and 
flowers  of  their  herbariums  will  be  pleased  to  learn,  says  a  Vienna  journal, 
that  if  plants  or  flowers  be  dipped  in  a  warm  mixture  of  1  part  of  hydro- 
chloric acid  to  600  of  alcohol  before  being  placed  between  the  driors  they  will 
not  only  retain  their  natural  colors,  but  will  also  dry  with  greater  tj[uickncss. — 
Harper's  Weekly. 

Remarks. — This  is  in  the  proportion  of  1  dr.  of  the  acid  to  9  ozs  id  3  drs. 
of  alcohol,  and  must  prove  very  satisfactory. 

2.  Another  Way. — Another  new  way  for  preserving  the  color  of 
autumn  leaves  is  given  as  follows:  "Iron  them  fresh  with  a  warm  [not  hot) 
iron,  on  which  some  spermaceti  has  been  lightly  rubbed.  This  method  pre- 
serves perfectly  their  lovely  tints,  and  gives  a  wavy  gloss  which  no  other  (ine 
secures.  The  process  is  very  rapid  and  very  agreeable,  and  no  lady  who  luw 
ever  triod  the  tedious  and  uncertain  experiment  of  pressing  will  ever  again 
resort  to  it  after  trying  this  new  and  better  way." 

Remarks. — The  iron  must  be  kept  hot  enough  to  kc  ^p  the  spermaceti  soft, 
else  it  will  not  spread  on  the  leaves. 

Tomatoes,  To  Bipen  in  December.— A  Massachusetts  gardener  sells 
ripe  tomatoes  in  December,  by  sowing  the  seeds  in  July,  then  potting  the  plants 
in  a  9-inch  jar,  and  maturing  in  a  green-house  with  artificial  heat  as  soon  as 
needed.  An  Infusion  of  tomato  leaves  has  been  recently  found  to  not  only 
destroy  plant  lice,  out  from  i'^  peculiar  odor  prevent  their  return  for  a 
long  time.    See  these  destroyers. 

Plant  Jars,  To  Faint  and  Bronze  for  House  Use.— FksA  jaw 


MISCELLANEOUS. 


58» 


for  out-door  use  ought,  to  look  well,  be  painted  with  bright  colors,  as  red  or 
blue — the  foliage  gives  the  contrast  with  its  green ;  l)ut  for  house  use  paint  them 
over  with  plain,  cheap  varnish,  then  with  a  bit  of  pad,  or  piece  of  broadcloth 
upou  a  thin,  small  bit  of  board,  apply  common  bronze  powder  all  over;  or,  to 
make  them  nicer,  paint  the  bodies,  some  red  and  some  blue,  then  bronze  the 
rim,  which  gives  them  a  gold-like  appearance,  contrasting  prettily  with  the 
painted  body.  The  bronze  on  a  varnish  will  not  stand  the  rains  and  exposure 
out  of  doors,  •  .     '  -  r- 

Cracked  Hands,  To  Cure. — A  laboring  man  who  had  been  troubled 
with  cracked  hands,  and  tried  many  other  remedies  without  success,  was  finally 
told  to  put  common  copal  varnish  into  the  cracks  which,  in  48  hours,  entirely 
cured  them.  Others  came,  but  the  same  remedy  always  cured.  He  had  given 
it  to  others  with  the  same  success  before  making  it  public.  He  bought  a 
10-cent  bottte,  kept  it  corked,  and  applied  when  needed  with  a  bit  of  sliver  from 
the  fire  wood.  It  is  simple  and  cflScient.  Most  all  painters  and  paint  dealers 
keep  it, 

CARROTS.— Their  Value  as  Pood  for  Man  and  Domestic 
Animals. — A  writer,  with  whom  the  author  agrees — except  that  he  thinks  pars- 
nips preferable  to  carrots  for  horses — says:  "The  carrot  is  one  of  the  most  health- 
ful and  nutritious  of  our  garden  roots,  and  deserves  to  be  much  more  extensively 
used  for  culinary  purposes,  and  we  urge  our  readers  to  give  some  of  the  early 
table  sorts  a  trial.  As  an  agricultural  root,  the  carrot  is  not  surpassed  for  feed- 
ing horses  and  milch  cows,  and  every  farmer  should  ,^"»ant  a  few  for  this  pur- 
pose. The  carrot  succeeds  best  on  light,  sandy  loam,  made  rich  by  manuring^ 
the  previous  year.  In  freshly  manured  land,  the  roots  often  grow  awkward 
and  ill  shaped.  It  is  better  to  sow  as  early  in  the  spring  as  the  ground  can  be 
made  ready,  but  if  planting  is  necessarily  delayed  until  late  in  the  season,  soak 
the  seed  24  hours  in  tepid  water,  dry  by  mixing  in  sifted  ashes  or  plaster,  and 
sow  on  freshly  prepared  soil." 

Remarks. — In  drills  would  be  best,  the  author  thinks,  as  explained  in  the 
item  referred  to. 

Pickled  Carrots  for  Table  Use.  —A  recent  writer  in  the  Rural  New 
Torker s&ya,  under  this  head:  "Wash  and  scrape,  boil  until  tender,  cut  into 
quarters  of  convenient  length,  and  cover  with  vinegar.  It  is  the  best  way  to 
prepare  carrots  for  the  table." 

Remarks. — If  the  vinegar  is  properly  spiced,  this  plan  makes  them  very 
palatable. 

Beans  Should  Always  be  Cooked  in  Soft  Water.— A,  C.  Ar- 
nold, of  Stamford,  Conn.,  says:  "I  notice  those  who  tell  how  to  cook  beans 
omit  to  say  tliat  soft  water  must  always  be  used  in  beans,  otherwise  some  of 
them  will  remain  hard — a  fact  that  I  learned  in  the  army." 

Remarks. — It  is  undoubtedly  better  to  use  soft  water  for  cooking  generally, 
when  it  can  be  done.  The  same  man  sends  the  next  item  also,  through  the 
Blade,  and  as  it  is  a  thing  needed  in  every  household  that  ever  cooks  apples,  I 


«1« 


MO 


DR.  CHASE'S  RECIPES. 


will  give  it  a  place.    His  measurements  are  correct  to  make  a  suitable -sized 
corer. 

Apple  Corer,  to  Make— Size  to  Cut  the  Tin,  Etc.— Cut  the  tia 
3  by  4  inches  and  roll  it  up  to  be  4  inches  long,  and  %  inch  in  diameter,  at  the 
smallest  end,  as  it  should  be  a  very  little  larger  at  the  other  end,  to  withdraw 
easily. 

Remarks, — If  a  small  wire  is  put  into  the  large  end  before  rolling  up,  it  will 
not  hurt  the  hand  to  push  it  through  the  apple,  without  which,  it  would  soon 
injure  the  hand. 

1.  Silverware,  to  Brighten  with  Little  Labor.— When  it  is 
desirable  to  brighten  silverware  without  a  formal  scouring,  prepare  some  pieces 
of  silver  cloth,  as  follows:  Obtain  hartshorn  (carbonate  of  ammonia),  2  ozs,, 
powdered  or  broken  up  finely,  and  boil  it  in  1  pt.  of  soft  water.  Dip  suitable 
pieces  of  muslin  in  the  liquor  and  hang  up  to  dry  without  wringing.  When 
dry,  fold  closely  and  put  away  for  use.  Simply  rubbing  the  silver  with  one  of 
these  pieces  will  surprise  you  by  its  improved  aiipearance.  Never  put  soap  on 
silverware,  if  you  wish  to  keep  its  original  lustre. 

2.  Frosted  Silverware,  How  to  Clean.— Frosted  ornamentation 
on  silverware  should  never  be  cleaned  with  powder,  but  only  with  a  soft  brush 
and  strong  lye  (from  wood  ashes,  strained,  or  from  concentrated  lye  or  potash), 
accompanied  by  rinsings  with  soft  water.  After  the  frosted  parts  arc  properly 
dry,  the  smooth  parts  should  be  rubbed  carefully  with  powder. — Harper's  Bazar. 

Remai'ks. —The  silver-cloth  in  next  recipe  above,  will  do  nicely  for  the 
smooth  part. 

3.  Polish  for  Silverware. — In  place  of  using  Paris  wJiite  for  a  dry 
powder  to  polish  the  smooth  parts  of  silverware,  the  following  will  be  found 
better:  Put  4  ozs.  of  Paris  white  into  soft  water,  1  pt.,  and  boil  it;  when  cool, 
bottle  it,  and  add  one  oz.  of  aqua  ammonia.  Rub  with  a  cloth  wet  with  this 
mixture,  shaken,  and  polish  with  chamois. 

Stains  from  Nitrate  of  Silver,  to  Bemove.— Wet  nitrate  of  silver 
stains  with  discolored  tincture  of  iodine  in  as  much  water  as  tincture.  Then 
rub  the  stained  spot  with  a  piece  of  cyanide  of  potassa.  It  fades  out,  or  changes 
at  once  ^or  the  hyposulphite  of  soda  will  do,  and  is  not  poison),  then  wasli 
jramediatoly  with  water.  Always  use  soft  water  if  you  can.  This  is  from  a 
photographer,  and  reliable. 

Cabbage,  to  Destroy  the  Cut-worm  of,  and  to  Prevent  Club- 
feet.— Sprinkle  a  table-spoonful  of  salt  around  each  plant  as  set  out,  and  mix 
slightly  with  the  soil.  Thus,  you  "  kill  two  binls  with  one  stone,"  besides  it  is 
a  good  fertilizer.  I  have  seen  more  than  half  the  plants  set  out  in  a  garden 
patch,  which  were  cut  off  the  first  night.  This  little  trouble  saves  the  less,  and 
makes  them  grow  faster,  too.     [See  also,  cut  worms  to  destroy. 

Crickets,  to  Drive  Away  or  Destroy.— Put  Scotch  snuff  into  their 
holes.  It  is  too  much  for  them,  and  I  think  it  would  be  more  than  roaches 
could  stand  the  presence  of.     Put  into  crevices  with  a  feather. 

1.    Chimneys,  How  to  Build  to  Avoid  Burning  Out.— When 


MI8CELLANE0  US. 


641 


building  chimneys,  heep  a  mortar-board  of  mortar  for  the  purpose  of 
plastering  them  upon  the  inside  as  the  work  goes  on,  tempered  up  by  adding 
one-fourth  as  much  common  salt  as  of  mortar,  which  forms  a  glaze  that  soot 
can  not  stick  to,  and  hence  there  is  none  to  bum.  "  Prevention  is  better  than 
cure." 

2.  Chimneys,  to  Build  to  Avoid  Smoking. — A  builder  of  long 
experience  says:  "  To  build  a  chimney  that  shall  not  smoke,  give  a  large  space 
immediately  above  the  throat,  which  will  cause  a  draft.  It  may  then  be  nar- 
rowed, if  desirable."    This  is  good  logic. 

3.  Chimneys,  Sky-lights,  etc.,  to  Stop  Leaks.— Take  fine,  white 
sand,  20  measures;  litharge,  2;  freshly  slacked  lime,  1;  mix  evenly  together, 
dry;  then  wet  to  the  consistence  of  soft  putty  with  boiled  linseed  oil.  It  sets 
quickly,  and  forms  a  hard  and  durable  cement. 

1.  Moths  in  Carpets,  to  Prevent. — Wet  the  floor  around  the  edge 
of  the  room  thoroughly  with  spirits  of  turpentine  before  laying  the  carpet, 
apply  with  a  brush  as  you  would  paint;  it  kills  the  nits  or  eggs  under  the  base, 
and  also  prevents  further  nesting.  Salt  sprinkled  freely  about  the  edge  and 
over  the  whole  carpet,  while  sweeping,  is  not  only  a  preventive,  but  it  also  helps 
to  remove  dirt,  and  if  damp,  prevents  dust  from  rising  while  sweeping. 

2.  Moths  in  Carpets,  To  Destroy,  Without  Taking  Up.— 
On  parts  of  a  carpet  where  moths  are  suspected  lay  a  coarse  towel,  slightly 
wrung  out  of  clear  water,  spreading  out  smoothly;  then  place  a  piece  of  firm 
wrapping  paper  upon  the  wet  towel  to  keep  in  the  steam,  and  iron  it  thoroughly 
with  a  hot  iron.  If  thoroughly  done,  the  heat  and  steam  kills  them.  Repeat 
at  any  time  if  satisfied  more  have  hatched  and  come  out  from  under  the  base 
or  other  hiding  places.  It  does  not  injure  the  carpet,  nor  fade  the  colors,  and 
does  not  need  hard  pressure,  as  it  is  the  heat  and  steam  that  kills  them. — TJta 
Household. 

3.  Moths  in  Upholstered  Furniture,  Certain  Remedy,  Also 
Good  for  Furs,  Flannels,  etc. — A  writer  in  one  of  the  Grand  Rapids' 
(Mich.)  papers  says,  upon  these  subjects:  "A  sort  of  trade  secret  among 
upholsterers  for  ridding  upholstered  furniture  of  moths,  is  the  following";  and 
gives  an  example:  "  A  set  of  furniture  that  seemed  to  be  alive  witl.  the  larvae 
(the  insect  moth  in  its  first  stage  of  development,)  from  the  time  it  came  new, 
and  from  which  hundreds  of  these  pests  had  been  picked  and  brushed,  was  set 
in  a  room  by-itself .  Three  gallons  of  benzine  were  purchased  at  30  cents  a  gal- 
lon, retail.  Using  a  small  watering  pot  with  a  fine  rose  sprinkler,  the  whole 
upholstery  was  saturated  through  and  through  with  the  benzine.  Result — 
Every  moth,  larvae  and  egg  were  killed.  The  benzine  dried  out  in  a  few  hours, 
and  its  entire  odor  disappeared  in  3  or  4  days.  Not  the  slightest  harm  happened 
to  the  varoish,  or  wood,  or  fabrics,  or  hair  stuffing.  That  was  months  ago,  and 
not  a  sign  of  a  moth  has  since  appeared.  The  carpets  were  also  well  sprinkled 
all  round  the  sides  of  the  room,  with  equally  good  effect.  For  furs,  flannels, 
indeed,  all  woolen  articles  co»'taining  moths,  benzine  is  most  valuable.    Put 


"im>\ 


/ 


f>42 


DR.  CHASE'S  RECIPES. 


them  in  a  box;  sprinkle  with  benzine,  close  the  box  tightly,  and  in  a  day  or  two 
the  pests  will  be  exterminated,  and  the  benzine  will  evaporate  on  opening." 

Remarks. — In  using  benzine,  as  stated  in  connection  with  cleaning  gloves, 
remember  there  must  be  no  fire  nor  lamp  burning,  as  the  vapor  of  it  carries  the 
flro  to  the  stuff  itself,  which  is  very  inflammable,  and  explosive.  With  this  care 
it  is  safe. 

4.  Moth  Powder,  To  Put  Away  Purs,  Woolens,  etc.— Lupulin 
-(flour  of  hops),  1  dr. ;  Scotch  snuft,  2  ozs. ;  powdered  gum  camphor  and  black 
pepper,  each,  1  oz. ;  cedar  sawdust,  4  ozs.  Mix  thoroughly,  and  strew  (or  put 
iu  small  paper  bags)  among  the  furs  or  woolen  goods  (after  they  have  been 
tlioroughly  whipped  with  small  rods)  which  are  being  put  away.  This  powder 
<;ontain8  some  of  all  the  best-known  preventives.  But  if  moth  eggs  have  already 
been  laid  in  them,  unless  the  whipping  takes  them  out,  they  will  hatch  and 
start  their  destructive  work,  unless  the  benzine  or  some  other  "  killer"  is  used; 
hence  it  is  best  to  keep  an  eye  on  them  occasionally,  and  whip  thoroughly  again 
if  any  are  seen.  This  whipping  the  moth  and  their  eggs  out.  then  sealing  up 
In  boxes  or  paper  bags,  is  from  the  Boston  Transcript,  which  adds:  "If  you 
shut  moths  out,  and  shut  none  in,  you  are  perfectly  safe. "  Not  a  doubt  of  it. 

Cracks  and  Small  Holes  in  Walls,  To  Pill.— Mix  plaster  of  Paris 
to  the  consistency  of  soft  putty,  and  apply  immediately  and  smooth  with  a  case» 
knife,  will  make  it  as  nice  as  a  mason  would  do  it.  Mix  but  little  at  a  time  as 
it  sets  quickly,  unless  you  work  it  over  every  minute  or  two;  but  after  it  "sets"  or 
becomes  hard  it  is  not  good  even  to  work  over  after  that.  If  you  have  a  nice, 
-white  sand,  a  little  of  it  may  be  mixed  in,  but  it  does  very  well  without  it. 

ONIONS— Medicinal  Effects  Against  Worms  in  Children  and 
Colds  in  the  Chest. — A  mother  writes  to  Hani's  (Eng.)  Advertiser  upon 
these  matters  (which,  also  in  my  own  judgment,  maybe  relied  upon)  as  follows: 
"Twice  a  week  invariably— and  it  was  generally  when  we  had  cold  meat 
minced — I  gave  the  children  a  dinner  which  was  hailed  with  delight  and  looked 
forward  to;  this  was  a  dish  of  boiled  onions.  The  little  things  know  not  that 
they  were  taking  tlie  best  of  medicine  for  expelling  what  most  children  suffer 
from  —worms.  Mine  were  kept  free  with  tliis  remedy  alone.  Not  only  boiled 
onions  for  dinner,  but  chives  also  tliey  were  encouraged  to  eat  with  their  bread 
and  butter,  and  for  this  purpose  they  had  tufts  of  chives  in  tlieir  gardens.  It 
was  a  medical  man  who  taught  me  to  eat  boiled  onions  as  a  specific  (positive 
•cure)  for  a  cold  in  tlie  chest.  He  did  not  know  at  tlie  time,  un^il  I  told  him, 
that  they  were  good  for  anything  else."  The  editor  adds:  "A  case  is  now  under 
our  own  observation  in  wliich  a  rheumatic  patient,  an  extreme  sufferer,  finds 
great  relief  from  eating  onions  freely,  cither  cooked  or  raw.  He  insists  that  it 
is  by  no  means  a  fancy,  and  he  says  so  after  having  persistently  tried  Turkish 
baths,  galvanism,  and  nearly  all  the  potions  and  plasters  that  are  advertised  an 
certain  alleviates  or  cures." 

Remarks. — For  the  author's  opinion,  and  that  of  others,  as  to  the  value  of 
onions  as  an  alterative,  see  Medical  Department  upon  them  as  an  alterative. 

Onion  Culture— The   Newest  Way.  — The  following  item  was 


MISCELLANEOUS. 


643 


recently  published  in  the  Evening  Pifst,  of  Toledo,  and  I  give  it  a  place  that  my 
readers  may  judge  for  themselves  whether  they  will  continue  to.drill  their  rows 
only  about  a  foot  apart  and  cultivate  wholly  by  hand  or  drill  at  least  two  feet 
epart  and  use  the  horse  hoes  or  cultivator,  which  will,  of  course,  require  more 
land  to  raise  a  certain  amount  of  bushels.  This  must,  or  ought  to,  be  gov- 
erned by  the  amount  of  land  one  has,  and  also  more  particularly  upon  the 
amount  of  help  which  one  has  to  aid  in  the  hand  part  of  the  culture;  for  the 
thinning  out  the  plants,  as  well  as  pulling  the  weeds  within  an  inch  or  two  of 
the  row,  must,  in  all  cases,  be  done  by  hand.  The  writer  says:  "  Onions  will 
thrive  in  any  soil,  with  proper  fertilizers  and  good  cultivation,  yet  they  produce 
more  profitably  on  old  onion  land,  annually  fertilized.  Drilling  in  the  seed  and 
cultivating  with  horse  power  is  a  great  improvement  upon  the  old  method. 
The  rows  should  be  far  enough  apart  to  cultivate  with  a  horse  hoe.  This  takes 
more  land  but  pays  best,  where  not  very  large  onions  are  desired.  Thinning 
onions  so  that  only  1  is  left  to  3  or  4  inches  of  ground  is  being  abandoned,  by 
onion  culturists,  as  medium-sized  bulbs  demand  better  prices  in  most  city 
marliets.  Everything  which  can  promote  rapid  growth  is  essential  in  onion 
culture.  It  is  better  to  sow  the  seed  too  thick  than  too  thin.  A  drill  set  to  drop 
3  or  3  seeds  to  r'ach  inch  of  a  row  answers  the  purpose  best." 

Remarks. — Unless  my  ground  was  very  rich  and  had  been  previously  culti- 
vated with  onions,  to  have  the  weeds  "well  in  hand,"  I  should  certainly  prefer 
dot  to  have  more  than  one  seed  to  an  inch  at  the  very  most. 

3.  Onions,  How  Many  Can  be  Baised  to  the  Acre. — This 
question  being  often  asked,  sliould  be  judiciously  answered,  lest  some  person 
may  be  led  into  the  business)  too  extensively  for  his  knowledge  of  how  it  must 
be  done,  as  the  Ohio  Farmer  speaks  of,  from  a  report  that  D.  M.  Ferry,  of  De- 
troit, Mich.,  grew  600  busliels  of  onions  on  an  acre,  and  for  which  he  was 
offered  $2.50  a  bushel,  or  $1,500  from  an  acre;  and  this,  says  the  Fa/nmr,  led  a 
farmer  who  heard  of  it,  and  knew  no  more  of  onion  growing  than  he  did  of 
Sanskrit,  to  plant  5  acres  of  common  corn  land  in  onions,  the  next  season,  the 
seed  costing  him  $100.  He  didn't  grow  a  bushel  of  marketable  onions.  Had 
he  studied  up  tlie  subject  and  planted  the  first  season  J^  or  J^  of  an  acre,  he 
might  now  be  a  successful  onion  grower,  whereas  he  indulges  in  profanity  at 
the  smell  of  an  onion. 

llemarks. — But  over  700  bushels  have  been  raised  to  the  acre,  on  a  field  of 
7  acres,  as  the  Conr/regationalist,  of  Boston,  shows  by  the  following  in  answer 
lo  an  inquiry  of  a  correspondent,  who  asked:  "How  many  onions  can  be  raised 
to  the  acre  ?  "  To  which  the  editor  makes  this  statement:  "  In  answer  to  the 
!)bovc,  we  give  a  letter  received  recently  from  Deer  Island,  Boston  Harbor, 
where  one  of  the  public  institutions  of  Boston  is  located.  '  In  reply  to  yours 
of  this  date,  I  would  say  that  in  the  year  1869,  we  raised,  on  7  acres  of  land, 
5,000  bushels  of  onions,  good  measure.  I  selected  and  had  measured  off  %  an 
acre  of  land  where  the  crop  was  the  best,  and  measured  from  this  %  acre  486 
bushels  of  onions.  The  onions  grew  very  large.  I  sent  1  bushel  to  the  fair 
that  averaged  1  pound  each.' " 

Remarks. — But  uow,  it  is  not  to  be  understood  that  this  was  done  on  poorly 


544 


DR.  OUASE'S  RECIPES. 


prepared  soil,  but  rather  soil  adapted  to  them  (a  sandy  loam  is  considered  best), 
and  previously,  no  doubt,  cultivated  to  onions,  having  been  well  manured  and 
■well  worked. 

4.  Onions,  How  to  Avoid  Soullions.— Notwithstanding  some  peo- 
ple think  that  scullions  will  bo  scullions,  the  following  from  *'  D,"  of  Fenton, 
Mich,  through  the  Post  and  Ti'ibune,  of  Detroit,  in  answer  to  a  query  of  L.  C. 
Zarbell,  on  avoiding  scullions,  says:  "  I  will  tell  him  what  an  old  gardener  says, 
and  that  is  to  draw  the  earth  away  gradually  from  the  bulbs  until  they  are  quite 
uncovered  and  only  the  fibrous  roots  are  in  the  earth,  and  you  will  never  have 
scullions,  but  very  large,  sound  onions.  The  seed  should  be  sown  very  early  to 
have  the  benefit  of  the  coolness  and  moisture  of  early  spring." 

6.  Onion  Baising,  Value  of  Wood  Ashes  as  a  Manure  for.— A 

writer  in  one  of  the  agricultural  papers  upon  this  subject  says:  Farmers  who 
are  so  fortunate  as  to  have  an  open  iQre-place,  should  plice,  as  an  offset  to  the 
cost  of  the  wood,  the  value  of  the  ashes  produced.  For  onions  there  is  no  fer- 
tilizer equal  to  wood  ashes,  as  they  require  a  great  deal  of  potash.  Market 
gardeners  and  others  who  make  a  specialty  of  growing  onions  will  \mderstand 
that  to  succeed  with  the  crop  they  need  larger  supplies  of  potash  than  they  will 
ordinarily  receive  from  barn-yard  manures. 

Remarks. — I  am  unable  to  see  why  ashes  from  a  stove  are  not  better  than 
from  an  open  fire-place,  as  above  named,  as  those  from  a  stove  are  certainly 
more  thoroughly  burned,  and  hence  must  be  stronger  and  better.  Although 
wood  ashes  are  undoubtedly  an  excellent  manure  for  onions,  yet  well  rotted  stable 
manure  must  be  the  principal  dependence,  except  with  those  who  have  plenty 
of  hog  manure,  which  has  long  been  considered  the  best,  but  chiefly,  no  doubt, 
because  it  is  more  free  from  weed,  and  grass  seeds,  than  stable  manure;  yet, 
where  much  corn  and  corn  meal  are  fed  to  hogs,  their  manure  is  more  than 
ordinarily  rich.  The  following  is  a  summing  up  of  the  whole  matter  of  rais- 
ing onions. 

6.  ^n  Acre  in  Onions.— Tinder  this  head  recently,  the  Chicago  Times 
gave  such  minute  instructions  upon  the  whole  question  of  onion  raising,  I  will 
close  the  subject  by  giving  it  entire;  as  I  deem  the  subject  to  be  of  such  impor- 
tance as  to  justify  all  that  has  been  said,  and  that  this  item  will  add  to  it;  for 
there  is  not  a  doubt  but  what  onions  are  the  most  healthful  vegetable  grown, 
being  a  valuable  alterative,  as  well  as  nourishing,  and  also  an  article  for  which 
there  will  always  be  a  reasonable  demand  in  the  cities.    The  Times  says: 

"  Few  farmers  seem  to  realize  the  fact  that  as  much  money  maybe  obtained 
from  an  acre  of  land  in  onions  as  from  a  40  acre  farm  devoted  to  the  usual 
crops.  At  present  prime  onions  are  worth  $4.00  per  barrel  by  the  car-load,  and 
250  barrels  may  be,  and  not  unf requently  are,  produced  from  an  acre  of  land. 
Let  no  one,  however,  expect  to  realize  $1,000  from  an  acre  in  onions  who  does 
not  pay  the  best  attention  to  the  ci  op.  To  begin  with,  land  naturally  adapted 
to  producing  the  crop  should  be  selected.  Experiments  made  in  the  eastern 
states,  where  large  quantities  of  onions  are  raised  for  the  southern  market,  show 
that  tliere  is  no  better  soil  for  onions  than  that  of  a  reclaimed  bog.  [Equiva- 
lent to  our  western  marshes,  which  have  been  drained  and  well  cultivated.] 
Of  course  the  land  must  be  well  drained  and  the  surface  soil  decomposed  by 


MISCELLANEOUS. 


845 


exposxire  to  the  action  of  the  atmosphere.  Most  of  our  black  prairie  soils  are 
Huitttble  to  the  production  of  onions  if  they  are  riglitly  treated.  The  turf  must 
become  eniirely  ro**ed  and  mixed  with  the  enrtli  below.  Land  that  has  been  in 
pasture  for  sevei  years  is  easily  prepared  for  a  crop  of  onions,  as  the  turf  is 
comparatively  thin,  while  tlie  soil  is  quite  free  from  weeds.  That  portion  of  a 
pasture  on  which  cattle  and  sheep  lie  at  night  may  bo  converted  into  an  onion- 
patch  to  excellent  advantage. 

"A  field  for  onions  should  be  very  nearly  level.  If  there  are  elevations  ia 
it,  tlie  soil  on  them  will  be  likely  to  wash  away,  canying  off  the  seed  before  it 
germinates,  or  leaving  part  of  the  onions  exposed  to  the  sun.  A  piece  of  land, 
intended  for  onions  should  be  entirely  free  from  the  seeds  of  weeds  in  the  start, 
and  there  should  be  a  determination  on  the  part  of  the  grower  to  allow  none  to 
attain  any  considerable  size.  Absolutely  clean  culture  is  essential  to  producing 
ft  paying  crop.  Neglect  in  this  matter  will  cause  a  vast  amount  of  work,  which 
will  not,  after  all,  insure  a  good  crop.  A  field  of  onions  cannot  be  neglected 
on  account  of  a  demand  for  labor  on  other  parts  of  a  farm.  Unless  a  fanner 
has  help  that  can  attend  to  his  field  of  onions  during  the  season  of  plowing 
corn,  cutting  grass  and  harvesting  grains,  it  will  be  better  not  to  attempt  to 
'  raise  the  crop  at  all.  The  care  of  onions,  however,  calls  for  light  work,  which 
may  be  chiefly  performed  by  old  men,  pu  'al  invalids,  women  and  children. 
Persons  who  cannot  perform  heavy  work  on  the  farm  may  engage  in  onion- 
raising  to  excellent  advantage. 

"  It  is  useless  to  undertake  to  raise  a  paying  crop  of  onions  on  land  that  is 
not  veiy  highly  manured.  From  30  to  50  loads  of  manure  should  be  applied  to 
an  acre  of  land  designed  for  producing  this  crop.  It  should  be  well  rotted  and 
free  from  the  seed  of  grass  and  weeds.  L  nleached  ashes  form  a  valuable  addi- 
tion to  composted  stable  manure.  After  a  piece  of  land  has  been  prepared  for 
onions  it  is  best  to  continue  the  crop  for  a  series  of  years.  As  onions  are  gross 
feeders,  it  will,  of  course,  be  necessary  to  apply  a  coating  of  manure  every 
season.  The  soil  of  an  onion-field  should  be  well  pulverized  and  the  manure, 
tlioroughly  incorporated  with  it.  After  it  is  plowed  and  harrowed  a  roller 
should  be  employed  for  crushing  the  lumps. 

"  Many  growers  employ  a  hand-rake  for  fining  the  soil  before  the  seed  is 
sown.  About  4  lbs.  of  seed  are  required  for  an  acre.  It  should  be  the  product 
of  the  previous  season.  [I  would  never  use  old  seed.]  The  seed  may  be  tested 
by  counting  out  a  certain  number  and  placing  them  on  some  moist  cotton  laid 
in  a  saucer.  If  good,  it  will  germinate  in  8  or  4  days.  The  seed  should  be 
sown  as  early  in  the  spring  as  it  is  possible  to  prepare  the  land.  Growers  who 
aim  to  get  the  largest  yield  from  a  given  amount  of  land  allow  only  the  space 
of  a  foot  between  the  rows.  There  is  a  drill  which  plants  two  rows  of  onion 
^ed  at  once.  If  sown  by  hand  one  seed  should  be  dropv»ed  every  inch.  In 
order  to  mark  the  rows  it  is  well  to  drop  a  radish  seed  every  5  or  6  inches 
[merely  to  point  out  the  row  so  you  can  cultivate  varieties].  The  radishes  will 
grow  very  rapidly,  and  will  be  large  enough  to  pull  before  the  onions  attain 
sufficient  size  to  be  injured  by  their  presence.  If  there  is  no  market  for  rad- 
ishes in  the  vicinity,  cabbage  plants  may  be  raised  in  their  pl&ce.  When  of 
sufficient  size  they  may  be  pulled  and  transplanted. 

85 


:.-.l] 


r-p 


IMAGE  EVALUATION 
TEST  TARGET  (MT-3) 


1.0 


I.I 


|4S 

IIIIIM 

IIIIIM 

1^ 

lii^ 

IIM 

Hi 
tii 

1^ 

US 

US 

i^ 

||M 

'-  t. 

1.25      1.4 

i4 

^ 6"     - 

► 

Photographic 

Sciences 
Corporation 


33  WEST  MAIN  STREET 

WEBSTER,  N.Y.  14580 

(716)  872-4503 


^4k 


% 


i- 


<? 


(p- 


Q.r 


& 


546 


DR  CHASE'S  SECIPES. 


"The  cultivation  of  opions  must  be  chiefly  performed  by  means  of  hand 
tools.  [See  No.  2.]  The  shuffle  hoe  is  the  best  implement  for  doing  most  of 
the  work.  It  should  bs  of  the  best  quality,  and  great  pains  should  be  taken  to 
keep  it  clean  and  sharp.  After  the  plants  are  about  four  inches  high  they  must 
be  thinned  so  that  each  has  a  space  of  about  three  inches  in  which  to  grow. 
Some  growers  who  seek  to  raise  very  large  crops  allow  three  onions  to  grow  in 
tlie  space  of  six  inches.  Of  course,  they  crowd  each  other  after  they  have 
become  of  nearly  full  size,  but  this  thick  setting  is  necessary  to  secure  the  maxi- 
mum yield.  After  they  are  thinned  to  the  proper  distance  nothing  is  required 
\>y  way  of  cultivation  except  to  keep  the  soil  light  and  free  from  weeds." 

Remarks. — I  hardly  suppose  it  would  "pay  big"  if  every  person  in  the 
land  should  engage  in  raising  onions,  or  even  to  put  out  and  properly  cultivate 
"an  acre;"  but  of  this  there  is  no  probable  danger.  But  if  those  who  do  go 
into  it  from  what  has  been  here  said  upon  the  subject  do  not  do  ii  well,  it  will 
not  be  the  fault  of  the  author.     [See,  also,  "  Cucumbers,  a  Paying  Crop."] 

CEMENTS.— Dr.  Choris'  Magio  Mender,  or  "  Boss  *'  Cement. 

— Acetic  acid,  4  Fs — the  strongest — 2  lbs. ;  French  isinglass,  1  lb.    Boll  in  a 
porcelain  kettle. 

Remarks. — I  paid  $5  for  this  recipe,  and  the  above  is  all  there  was  of  it. 
The  man,  however,  was  selling  it  upon  the  street  corners  of  this  city  (Toledo), 
and  seeing  what  it  would  do,  I  paid  the  money,  but  was  allowed  to  go  with  him 
and  sec  if  made.  He  bought  the  isinglass  in  a  1  lb.  package  for  $1.25,  and  the 
acid,  2  lbs.  for  50  cents,  including  the  bottle,  and  he  had  a  1  gal.  porcelain 
kettle  with  him,  and  first  put  the  acid  in  and  placed  it  on  the  stove  in  the  hotel, 
kitchen  where  he  was  stopping,  and  when  it  was  about  boiling  hot  he  took  the 
package  of  isinglass  by  the  end  and  stirring  the  acid  with  it  it  soon  dissolved  down 
near  his  fini^crs;  then  he  dropped  all  in,  and  with  a  sliver  from  the  wood,  stirred 
it  iiround  a  little  all  the  time  till  it  was  dissolved;  then  commenced  bottling  it 
•directly,  by  pouring  some  into  a  milk  pitcher  and  then  into  the  bottles,  keeping 
the  rest,  hot  until  all  was  poured  in.  He  charged  not  to  allow  it  to  burn;  and  I 
afterwards  found  it  would  burn  easily,  hence  he  was  careful  of  this,  as  it  black- 
ens and  destroys  it.  He  said  the  isinglass  generally  cost  him  $1.25  per  lb.;  the 
acid,  15  to  25  cents  per  lb.;  J^  oz.,  square,  flint  glass  bottles,  $1.25 per  gross,  in 
6  gross  lots,  in  Pittsburgh;  and  the  corks,  13  cents  per  gross,  in  Cleveland,  in 
5  gross  lots.  I  have  made  it  in  those  quantities  and  placed  it  on  sale  in  the 
stores  and  know  its  value.  It  was  first  shown  at  the  Centennial  in  Philadelphia, 
under  the  name  of  "  English  Stratena,"  and  the  following  rhyming,  as  given 
«n  some  of  the  hand-bills  wrapped  around  the  bottles,  will  show 

What  it  is  Good  for.— 

For  the  carpenter  putting  his  frame  together. 

For  the  shoemaker  working  on  fancy  leather^ 

For  putting  patches  on  boots  so  nice,  __  •  ■• 

And  it  holds  them  on  as  tight  as  a  vice;     '    .,  > 

For  splicing  belts  and  mending  harness,   ..     ,'     , 

Lamps,  chimneys,  or  looking-glasses; 

For  the  clerk  at  his  desk  pronounces  it  safer  ,         ,,  j  »  , 

Than  any  description  of  wax  or  wafer;  '    '     \  ■, 


MISCELLANEOUS. 


547 


For  mending  sugar  bowls  or  ladles, 

For  mending  canes,  clocks,  or  babies'  cradles; 

For  mending  all  dishes  with  ease. 

On  which  you  can  put  bread,  butter,  and  cheese; 

And  every  housewife,  too,  declares 

It  beats  the  world  on  broken  chairs; 

For  fancy  boxes,  chessboards,  stands; 

For  picture  frames  and  ivory  fans; 

For  broken  tables,  writing  cases; 

For  fractured  lamps,  Bohemian  vasea. 

All  articles  of  glass  or  bone; 
For  marble,  porcelain,  or  stone. 
For  fancy  figures,  busts  of  plaster; 
„  ,1.  For  images  in  alabaster. 

For  meerschaum  pipes  it  can't  be  beat-* 
It's  all  the  better  for  the  heat. 
In  billiard  halls  it's  largely  used 
■y,:,;l  ''        For  putting  tips  upon  the  cues.  -  '      <•  '    •  '  • 

\    J    ^       For  hobby-horses,  wood  of  skates,         ,.        ,  ; 

'   '  Dolls,  hoops,  and  broken  slates; 

^       ""  For  parasol  handles,  tips,  and  hooks;  '  ., 

».'''-•  For  fastening  loosened  leaves  in  books.  ■         ' 

./    r         In  fact, 'twould  take  too  long  to  mention 
All  uses  of  this  new  invention; 
Whatever  ela;  there  is  about  it. 
Whoever  tries  it  ne'er  does  without  it. 

/femarit*.— Where  glue  will  answer  the  purpose,  it  will,  of  course,  be  found 
mvwh  cheaper  (see  No.  3);  but  for  all  nice  work,  if  carefully  made,  without 
buiiiing,  it  will  be  found  to  'jcat  it,  as  it  takes  considerable  heat  to  dissolve 
isiiiglass,  hence  its  value  for  dishes.  I  sealed  the  bottles  with  No.  3  sealing  wax, 
red,  for  bottling  medicines. 

.  2.  Cement  for  Tin  Cans.— Into  a  small  saucepan— block-tin  is  best- 
put  1  lb.  of  rosin,  J^  lb.  of  gum-shellac  and  3  ozs.  of  beeswax.  Melt  this  and 
mix  well  with  an  old  iron  spoon — both  spoon  and  saucepan  must  be  devoted  *n 
the  purpose,  for  they  will  be  useless  for  all  others.  When  the  cans  are  ready 
for  sealing,  pour  a  fine  stream  of  hot  cement  from  the  spoon  into  the  groove  as 
directed.  It  is  better  to  fill  it  only  half  full,  and  when  all  the  cans  are  finished, 
give  each  one  an  additional  coating.  Stick  labels  on  the  can  with  this  wax 
•while  it  is  hot.  In  opening  them,  crack  the  wax,  and  with  a  pair  of  scissors  or 
claw,  loosen  a  portion  of  it.  Brush  off  the  dust;  pry  up  the  lid,  and  the  balance 
of  the  wax  will  come  off  easily.  Be  careful  that  none  of  it  falls  into  the  fruit. 
Put  the  scraps  of  wax  into  the  saucenan,  and  it  will  help  towards  sealing  next 
season's  cans. — Mrs.  L.  V.  M.  A.,  Mo,  risonmUe,  III.,  in  Prairie  Farm. 

,  3.  Cement,  White  and  Cheap,  with  Glue,  for  General  Pur- 
poses.— Best  white  glue,  1  lb. ;  gum-shellac,  1  oz. ;  alcohol,  4  ozs. ;  aqua 
ammonia,  1  oz. ;  soft  water,  %%  pts. ;  dry,  pulverized  white  lead,  4  ozs. 
Directions— Dissolve  the  shellac  in  the  alcohol,  to  have  it  ready;  then  put  the 
glue  in  the  water,  in  a  basin  which  can  be  set  in  a  pan  of  water  upon  the  stove 
so  as  to  dissolve  the  glue  without  burning  it;  when  the  glue  is  dissolved,  but 


548 


DR  CHASE'S  RECIPES. 


stilJ  hot,  8tlr  In  the  powdered  lead  and  the  dissolved  shellac;   then  add  the 
ammonia,  to  keep  it  in  liquid  form,  and  bottle. 

Remarks. — It  is  valuable  for  everything  except  materials  where  its  white- 
ness would  be  an  objection.  Glue  is  always  best  to  be  applied  hot,  and  to  hot 
edges  when  practicable,  but  with  this  it  is  not  necessary.  Everything,  how- 
ever,  must  be  kept  in  place  till  dry.  Leather  belts  or  cloth  must  be  weighted 
till  dry. 

4.  China  and  Glass  Cement.— A  writer  says;  "To  1  pt.  of  milk 
add  1  pt.  of  vinegar;  separate  the  curds  from  the  whey,  and  mix  the  whey  with 
the  whites  of  five  egg.s;  beat  it  well  together,  sifting  into  it  a  sufficient  quantity 
of  quicklime  to  convert  it  into  a  thick  paste.  Broken  china  or  glass  mended 
with  this  cement  will  not  again  separate,  and  will  resist  the  action  of  fire  and 
water." 

Remarks. — The  curd  is  not  used,  and  quicklime  means  the  unslacked  lime, 
but  pulverized  very  finely  before  sifting  in.  I  cannot  see,  however,  why,  if  the 
lime  is  only  recently  burned,  and  good,  it  may  not  be  slacked,  and  the  finest 
powder  of  it  used.  Oj'ster  shells  burned  make  an  excellent  lime  for  cementing 
with  white  of  eggs,  I  have  used  it,  A  lime  of  these  may  be  used  in  the  above 
if  very  finely  pulverized. 

5.  Cement  for  Marble  and  Alabaster.— Portland  Cement,  12  parts; 
slacked  lime  and  fine  white  sand,  each  6  parts;  infusorial  earth,  1  part.  Make 
into  a  thick  paste,  with  silicate  of  soda.  Needs  no  heat;  sets  in  24  hours;  crack 
is  not  readily  found. — Druggists'  Circular. 

Bemarks. — As  stated  in  other  places,  where  "parts"  are  mentioned,  it 
matters  not  what  sized  measure  is  used,  whether  a  spoon,  pint  or  peck,  or  if 
weights,  whether  it  be  drs.,  ozs.  or  lbs.  Simply  12,  6  and  1,  in  this  case,  would 
be  the  number  to  use,  or  the  proportions  to  keep. 

6.  Japanese  Cement,  To  Make— Strong  and  Colorless— For 
Fancy  Paper  Work,  Etc.- Mix  the  best  powdered  rice  with  a  little  cold 
water;  then  gradually  add  boiling  water  till  a  proper  consistency  is  acquired, 
being  careful  to  keep  it  well  stirred  all  the  time;  lastly,  it  must  be  boiled  for 
one  minute  in  a  clean  saucepan.  This  paste  is  beautifully  white,  almost  trans- 
parent, and  well  adapted  for  fancy  paper  work,  or  other  things  requiring  a 
strong  and  colorless  cement. 

Cofibe-Fots,  Tea-Pots,  Tin  Saucepans,  Etc.,  To  Clean  Inside. 
— When  the  inside  of  a  coffee  or  tea-pot  has  become  black  from  long  use,  fill  it 
with  soft  water;  throw  in  a  small  piece  of  hard  soap,  and  boil  it  from  J^  to  1 
hour;  and  it  will  be  as  "  bright  as  a  new  button,"  without  labor  or  expense. 
When  tin  sauce-pans  become  "grimmy  "  or  dark  from  use,  do  the  same  with 
them,  and  you  will  be  pleased  with  the  result.  Cover  while  boiling.  Then 
scald  out  well  and  all  is  complete. 

Bust,  to  Bemove  from  Stovepipe.— Rub  a  very  little  raw  Knseed 
oil  upon  it,  which  stops  its  further  eating;  then  dry  it  with  a  moderate  fire, 
after  which  polish  may  be  used  if  desired;  but  polish  does  not  stop  the  deeper 


T> 


MISCELLANEO  U8. 


640 


corrosion,  creating  into  the  pipe;  lience,  after  a  little,  it  will  again  show  through 
the  polish,  unles",  the  oil  is  first  used. 

Barrels  and  Other  Wooden  Vessels,  to  Cleanse.— Barrels  for 
wine,  or  cider,  also  vessels  for  culinary  purposes,  holding  food,  etc.,  are  ren- 
dered fit  for  immediate  use  by  a  solution  of  sal-scda,  says  the  Journal  of  Oheii^ 
iitry,  thus:  "  An  ordinary  barrel  should  be  filled  half  full  of  water,  and  a  solu- 
tion of  about  2  lbs.  of  tlie  soda  in  as  much  water  as  will  dissolve  it,  poured  in, 
and  tlie  liquids  thoroughly  mixed  by  shaliing  the  barrel,  which  should  then  be 
tilled  to  the  bung  with  water,  and  allowed  to  remain  from  13  to  14  hours;  then, 
after  withdrawing  the  discolored  liquid,  it  should  be  well  rinsed  and  filled  with 
pure  water,  and  should  remain  a  few  hours  more,  when  it  will  be  fit  for  ust . 
Other  wooden  utensils  may  be  similarly  treated. 

Remarks. — The  soda  should  be  fully  dissolved  in  3  or  4  qts.  of  water,  by 
heat,  before  putting  in.     If  not  much  musty,  1  lb.  of  soda  will  do. 

Cauliflowers,  to  Baise  Successflilly.— To  raise  this  delicious  spe- 
cies of  cabbage,  successfully,  it  is  necessary  to  plow  very  deep,  and  upon  a  good 
or  well  manured  soil;  for  the  roots  of  the  cauliflower,  by  the  middle  of  August 
have  been  known  to  penetrate  to  the  depth  of  3  feet.  The  main,  or  upper 
roots,  however,  extend  horizontally,  and  are  more  numerous  than  the  pene- 
trating ones.  The  seed  should  be  sown  in  rich  soil,  heavily  fertilized  and  well 
pulverized,  in  frames,  or  hot  houses,  and  should  be  transplanted  while  small; 
and,  at  first,  like  cabbages,  the  plants  ought  to  be  frequently  hoed  and  the  dirt 
well  loosened  about  them.  Every  morning  was  my  rule  with  cabbage,  and  I 
always  had  good  ones;  but  after  they  are  well  established,  they  do  not  need  so 
much  care. 

1.  EGGS— How  to  Preserve  Them,  Pour  Plans.— Whatever 
excludes  the  air  prevents  the  decay  of  the  egg.  What  I  have  found  to  be  the 
most  successful  method  of  doing  so,  is  to  place  a  small  quantity  of  salt  butter 
in  the  palm  of  the  left  hand  and  turn  the  <i§g  around  in  it,  so  that  every  pore 
of  the  bhell  is  closed;  then  dry  a  sufQcieut  quantity  of  bran  in  an  oven  (be  sure 
you  have  the  bran  well  dried).  Then  pack  them  with  the  small  ends  down  in 
a  layer  of  bran  and  another  of  eggs  until  your  box  is  full;  then  place  in  a  cold, 
dry  place.  If  done  when  newly-laid,  they  will  retain  the  sweet  milk  and  curd 
of  a  new  laid  egg  for  at  least  8  or  10  months.  Any  oil  will  do,  but  salt  butter 
never  becomes  rancid,  and  a  very  small  quantity  of  butter  will  do  a  very  large 
quantity  of  eggs.  To  insure  freshness,  I  rub  them  when  gathered  in  from  the 
nests;  then  pack  when  there  is  a  sufiicient  quantity.— i?.  Alexander. 

2.  Eggs,  to  Keep  from  September  to  May.— This  receipt  is  from 
Mrs.  Wm.  Church,  who  says:  "  The  best  way  she  finds  is  to  take  a  pot  or  pail, 
or  anything  convenient,  put  about  an  inch  or  two  of  bran  of  any  kind — I  gen- 
erally take  shorts  from  flour — being  a  farmer's  wife  I  generally  have  it  on 
hand — in  it,  put  a  layer  of  eggs,  either  end  down,  close  together;  then  cover 
with  meal,  another  layer  of  eggs,  and  so  on  until  the  box  is  full,  occasionally 
giving  it  a  shake  to  fill  well  between  the  eggs.  This  plan  I  have  adopted  for 
years  with  success,  and  the  last  when  used — wliich  is  often  the  last  of  April  and 


680 


DR.  CHASE'S  RECIPES. 


the  beginning  of  May— are  as  good  as  the  first.  I  commence  to  pack  !n  Scp^ 
tember.  The  whole  secret  lies  in  carefully  selecting  fresh  egg;s,  packing  on  end 
and  keeping  the  air  from  them.    Keep  in  a  dry,  cool  place." 

3.  Eggs,  to  Keep  from  September  to  April,  as  Good  as 
Fresh. — This  is  from  J.  B.  Strathuairn,  who  says:  "  I  take  a  tub  of  any  size 
and  put  a  layer  of  common  salt  about  an  inch  deep  in  the  bottom;  then  grease 
the  eggs  with  butter  (of  course  salted  butter),  and  place  them  in  the  salt  with 
the  small  end  down,  so  that  they  will  not  touch  the  wood  of  the  tub  near  each 
other;  then  fill  the  vacancies  with  salt,  and  cover  them  again  about  itn  inch 
deep  as  before;  then  place  another  layer  of  eggs  as  before;  thei  m\i  al*-  lately 
till  the  tub  is  filled ;  then  cover  the  top  with  salt,  and  put  them  where  aiC;  ^\\\ 
not  freeze.  I  have  kept  eggs  in  this  manner  from  Septembe;  "•ntii  ^pvil  as 
good  as  fresh.  The  grease  on  the  shell  keeps  the  salt  from  penetrnti  jg,  thereby 
keeping  the  eggs  fresh,  while  the  saving  qualities  of  the  salt  keep  them  from 
becoming  putrid.  This  recipe  is  both  cheap  and  good,  as  the  salt  can  be  fed  to 
cattle  afterward. 

4.  Eggs— To  Keep  Two  Years  Perfectly  Good.— This  is  from 
Emily  Audinwood,  Stanstead  Plains,  P.  Q,:  ''I  have  tried  several  experiments, 
but  find  none  to  answer  so  well  as  the  following:  I  have  kept  eggs  for  two 
years,  and  found  them  perfectly  good  when  used.  Two  pounds  of  coarse  salt 
boiled  10  minutes  in  1  gal.  of  rain  water;  pour  off  into  an  earthen  jar.  When 
nearly  cool,  stir  in  5  table-spoonfuls  of  quick  lime;  let  it  stand  till  next  dayj 
then  put  in  the  eggs  and  keep  them  tightly  covered  until  wanted  for  use." 

Remarks. — I  formerly  understood  "quick  lime"  to  signify  slacked  lime, 
but  it  is  more  generally  conceded  to  mean  unslackcd,  which  has  been  powdered 
so  it  can  be  measured,  about  three  times  the  strength  of  slacked,  as  by  slacking 
it  increases  nearly,  if  not  quite,  this  much  in  bulk.  To  be  certain  ot  having 
good  lime,  I  should  always  o  Jtain  it  unslacked  and  slack  it  only  when  I  was 
ready  to  use  It.  The  above,  and  tlie  next  item,  I  have  quoted  as  reported  in 
the  I^ee  Press,  of  London,  Ont.  It  was  sent  to  me  by  my  oldest  daughter, 
'Mrs.  Dr.  Mills,  who  lives  there,  and  knowing  they  must  be  valuable  1  give 
them.    The  Free  Pt'esa  closed  by  saying: 

5.  Eggs—To  Keep  Nine  Months.— ""Wright,  in  his  poultry  bonk, 
recommends  the  following  method  for  preserving  eggs:  To  4  gals,  of  boiling 
■water  add  %  a  peck  of  new  lime,  stirring  it  some  little  time.  When  cold, 
remove  any  hard  lumps  there  may  be  with  a  sieve,  add  10  ozs.  of  salt,  3  ozs.  of 
cream  of  tartar,  and  mix  thoroughly.  The  mixture  should  stand  a  fortnight 
before  using.  The  eggs  to  be  packed  as  closely  as  possible,  and  to  be  closely 
covered  up.     If  put  in  when  new  laid,  he  says  they  will  keep  nine  months." 

Remarks. — This  is  something  of  the  character  of  the  old  English  patented 
recipe,  except  in  that  it  recommends  the  mixture  to  stand  a  fortnight  (two  weeks) 
before  using,  which  will  temper  it  nicely,  as  the  plasterer  says  of  his  morlT. 
Were  it  not  that  Mr.  '^''nght  says  "remove  any  hard  lumps,"  etc.,  I  should 
suppose  he  meant  slaCi  i  lime,  but  this  would  have  no  lumps  in  it  which. need 
be  put  in,  hence  he,  too,  means  "quick,"  or  unslacked  lime,  which  Is  pretty 


M ' 


7 


MI8CELLANE0  US. 


BBt 


eertaln  to  huve  lumps,  and  wlilch,  if  left  in,  is  liable  to  break  the  eggs  that 
soight  settle  upon  them,  if  not  removed. 

6.  Eggs,  Preserving  Six  Months,  Equal  to  Presli.— A  writer  . 
in  the  English  Mechanic  says:  "  In  the  year  18'51-3, 1  preserved  eggs  so  perfectly 
that  after  six  months  they  were  mistaken  when  brought  to  the  table  for  fresh, 
laid  eggs,  and  I  believe  they  would  have  kept  equally  good  for  a  twelve-month. 
My  mode  of  preservation  was  to  varnish  the  eggs  as  soon  after  they  were  laid  a» 
possible  with  a  thin  coat  of  varnish,  taking  care  that  the  whole  of  the  shell  wa» 
covered  with  the  varnish  I  afterwards  found  that  by  painting  the  eggs  with 
fresh  albumen  (whites  of  eggs),  beaten  up  with  a  little  salt,  they  were  preserved 
equally  well,  and  for  a  long  period.  After  varnishing  with  albumen  I  lay  tho-. 
eggs  on  soft  blotting-paper,  as  I  found  that  when  allowed  to  rest  till  dry  upon, 
the  table  the  albumen  or  varnish  stuck  so  fast  to  the  tabic  as  to  take  a  chip  out 
of  the  shell.  This  is  entirely  prevented  by  tho  use  of  the  blotting-paper,  t 
pack  the  eggs  in  dry  bran." 

7.  The  following  is  from  a  lady  writer  who  does  not  boil  salt,  as  in  No.  4^ 
nor  cream  of  tartar  as  in  No.  5.  I  can  see  no  special  advantages  from  the 
eream  of  tartar,  only  to  make  it  look  a  little  more  foimidiible  to  obtain  a  patent 
upon  in  England,  where  first  obtained  some  75  yc'uiH  ago.  She  does  not  give 
her  name,  but  says:  .    .  v;. 

8.  Eggs,  To  Preserve  Two  Years.— To  cacli  patent  pail  (the  com:- 
mon  wooden  pail),  add  1  pt.  freshly  slacked  lime  and  1  pt.  of  common  nalt;  mix 
•well.  Fill  your  barrel  half  full  with  fiuid  of  this  strength ;  put  your  eggs  down 
in  it  any  time  after  June,  and  they  will  keep  two  years  if  desired. 

9.  Eggs,  To  Keep  all  the  Year— Never  Palling.-— Put  perfectly 
fresh  eggs  into  a  net,  willow  or  wire  basket,  and  hold  tliem  in  boilini!:  water 
while  yon  count  20;  then  pack  in  jars,  little  end  down,  in  dry  salt,  and  keep 
from  frost.     Put  up  in  the  fall  for  winter  use. — 3frs.  Tillie  Wales,  Detrait,  Mich. 

Bema-ks. — The  author  is  well  acquainted  with  this  lady,  and  knows  her 
to  be  practical  and  reliable.  An  Iowa  lady  pursues  the  same  plan,  except 
that  she  dissolves  sugar  in  the  water  and  packs  them  in  charcoal  and  bran,  as 
follows: 

10.  Eggs,  To  Preserve.—Select  perfectly  fresh  eggs  (this  must  always 
be  done,  as  old  eggs  or  those  exposed  to  heat  or  cold  can  not  be  preserved),  put 
them,  a  dozen  or  more,  into  a  small  basket  and  dip  for  5  seconds  (20,  as  above, 
I  consider  not  too  long  a  time,)  into  boiling  water,  having  5  lbs.  of  sugar  to- 
1  gal.  of  water.  Next  place  them  immediately  on  trays  to  dry.  The  scalding 
water  causes  the  formation  of  a  thin  skin  of  albumen  next  the  inner  surface 
of  the  shell,  the  sugar  effectually  closing  the  pores  of  tlie  latter.  The  cold  eggs 
are  then  packed,  small  end  down,  in  a  mixture  of  1  part  charcoal  finely 
powdered  and  2  parts  of  dry  bran.  Eggs  so  treated  have  been  foun<i  perfectly 
fresh  and  unaltered  after  six  months. — Mrs.  A.  Ncryes,  Volga  County,  lowa^ 
in  Blade. 

11.  Egg  Preservatives,  ftom  Experiments  at  the  Agricul- 
tnxal  College  of  Iowa.— Eggs  packed  In  dry,  pulverized  charcoal  at  tha 


5C2 


DR.  CHASE'S  RECIPES. 


college,  June  25tb,  were  all  bad  November  20tb.  Eggs  packed  In  finely  pul- 
verized  gypsum  in  June  were  good  in  December.  Eggs  kept  in  a  refrigerator 
at  54  degrees  remained  fresli  and  sweet  from  July  to  November,  seeming  to 
prove  that  unaided  cold  air  is  a  good  preservative. 

Remarks. — Tims,  it  seems  that  dry  gypsum  (plaster  of  Paris),  is  an  excellent 
preservative.  I  should  expect  it  would  so  prove  for  it  is,  when  dried  in  a  kettle 
over  the  fire,  a  very  fine  powder,  perfectly  excluding  the  air,  and  if  kept  in  a 
cool  place  no  evaporation  of  the  moisture  of  the  eggs  would  escape. 

12.  Eggs  packed  in  boxes  or  Imrrfls  in  dry  oats,  little  end  down,  and  the 
covers  nailed  if  boxes  are  used,  and  bended  up  if  barrels  are  used,  then  the 
boxes  or  barrels  turned  bottom  up  every  week  or  10  days,  has  proved  successful; 
and  the  eggs  were  ready  for  shipment.  Salt  has  been  used  in  the  same  way, 
and  the  plaster  of  Paris  might  be,  except  from  its  being  so  fine  it  will  run  out  of 
very  small  cracks  or  holes. 

13.  Preserving  Eggs  Two  Years,  Tho  Swiss  Plan.— Prof. 
Sace,  of  Switzerland,  reports  having  kept  eggs  two  years  by  the  following 
method.  He  says:  "  Cover  the  eggs — fresh  ones — ^with  a  coat  of  parafflne,  3  lbs., 
8  ozs.,  avoirdupois,  to  3,000  eggs.  They  do  not  lose  weight  or  freshness.  Hap 
kept  them  two  years.  Stops  the  pores,  but  if  not  fresh  and  decomposition  has 
commenced,  it  does  not  stop  it. " — Druggists'  Circular. 

Remarks. — I  have  seen  a  report  in  some  of  the  papers  that  this  plan  failed; 
but  I  honestly  believe  that  it  was  not  the  fault  of  the  plan,  but  from  not  having 
fresh  eggs;  because  it  not  only  fills  the  po.  <^s,  but  moisture  can  not  go  out 
through  the  coat  of  parafflne.  Still,  some  of  the  other  methods  may  be 
equally  good;  for  famiiy  use,  the  boiling  in  sugar  water  of  No.  10,  or  the  gyp- 
sum  (plaster  of  Paris)  of  No.  11,  would  be  less  trouble,  packing  away  and  keep- 
ing cool,  as  in  a  refrige;'ator  or  cold  room,  also  mentioned  in  No.  11.  Any  of 
these  plans  properly  donvi  will  not  fail. 

14.  Eggs  — To  Determine  the  Sex  of— Tested.— In  "Navin'a 
Work  on  Poultry"  he  gives  a  test  made  by  A.  T.  Newell,  of  Philadelphia,  Pa., 
who  says:  "  Pullet  eggs,  or  those  which  will  produce  pullets,  are  smooth  on  the 
ends;  while  those  which  produce  the  roosters  have  a  zig-zag  mark  or  quirl  on 
one  end.  In  selecting  200  for  roosters,  vinly  1  produced  a  pullet;  and  out  of  50 
for  pullets  he  got  50  pullets." 

Remarks. — See  " Positive  Remedy  for  Hog  Cholera"  for  further  knowl- 
edge of  Navin's  reliability.  I  have  no  doubt  of  the  facts  stated  in  that,  as  well 
as  in  this  case. 

1.  GRAFTING  WAX— To  Make.— Rosin,  4  lbs. ;  tallow  and  bees- 
wax, each,  1  lb.  Melt,  mix  well  and  work,  after  cooling  a  little  in  cold  water, 
until  pliable.    May  be  used  at  once,  or  will  keep  for  years. — Blade. 

2.  Grafting  Wax. — A  cousin  of  mine,  Jerry  Lawrence,  of  Strykers- 
ville,  N.  Y.,  who  has  followed  grafting  over  25  years,  uses  rosin,  1  lb. ;  bees- 
wax, 6  ozs.,  and  mutton  tallow  4  ozs.,  claiming  that,  with  the  r  .utton  tallow,  it 
is  a  good  salve  for  cuts  and  bruises,  Avhich  are  often  received  in  climbing  and 
sawing  among  the  trees.    Using  these  proportions,  and  keeping  a  ball  or  two  of 


MISCELLANEO  US. 


66t 


the  wiix  in  a  covered  pail  with  blood-warm  water  during  the  coldest  part  of  the 
spring,  when  the  wax  would  otherwise  craclc  in  spreading,  saves  the  trouble  of 
making  two  kinds.  He  keeps  a  little  lard  on  the  back  of  the  hand  to  use  occa- 
sionally  to  prevent  the  wax  from  sticking  to  the  fingers.  Make  into  balls  of  J^ 
to  %  lbs.,  pouring  from  the  kettle  into  the  water  only  so  much  of  the  wax  mix- 
ture as  can  be  worked  at  a  time,  keeping  the  balance  warm  until  all  is  worked, 
or  pulled  to  whiteness.  Melt  the  rosin  first,  then  add  the  others.  No.  1,  it 
■will  be  seen,  is  softer,  and  If  anyone  chooses  they  can  make  both  kinds,  the 
first  for  the  coldest  weather  ard  tills  for  the  warmer,  as  the  season  advances. 

3.  Bealingwax,  Bed,  for  Bottling  Medioine.— Rosin,  m  lbs.; 
tallow,  lard  and  beeswax,  each,  1  oz.  Melt  together  and  add  American  ver- 
milion, 1  oz. 

Remarks. — Dip  while  hot.  It  is  nice  for  druggists,  who  dip  their  vial 
corks,  to  have  ready  for  use,  or  for  bottles  after  the  cork  is  cut  off  closely. 

4.  Sealingwax  for  Fruit  Jars.— Best  orange  (gum)  shellac  and  bees* 
wax,  each,  1  lb. ;  rosin,  4  lbs.  Melt  and  dip  or  paint  the  corks  with  a  brush. 
'Tis  a  red  shade,  but  may  be  colored  more  if  desired,  any  color.  [See  No.  8 
for  a  bright  red. — Druggists'  Circular. 

1.  HOGS— Mange  Upon— Sure  Remedy.— Powdered  aloes,  J^oz.; 
flour  of  eulphur,  1  oz.  Mix  to  a  consistence  of  porridge,  with  spirits  of  txir- 
pentinfj,  and  apply  with  a  brush  or  swab. 

Remarks. — "  Cures  every  time,"  said  a  citizen  of  Ann  Arbor  to  me,  who 
hafl  tested  it.  The  word  "  mange "  undoubtedly  comes  from  the  French 
demanger,  to  itch,  as  it  causes  such  a  degree  of  ittulng  as  to  cause  dogs  and 
other  animals  to  rub  themselves  almost  constantly  against  whatever  they  can 
find.  What  will  cure  it  in  one  animal  will  do  the  same  with  others.  Probably 
arises  from  the  acarus  scabies,  or  itch  mite,  affecting  children,  and  is,  therefore, 
^'catching,"  or  contagious.         , 

2.  Dogs  Poisoned  by  Strychnia,  Antidote  for.— Salad  oil  (which 
.'s  pure  sweet  or  olive  oil),  ^  pt.,  has  saved  them;  so,  also,  has  lard. — Journal 
of  Applied  Chemistry. 

Remarks. — The  lard  was  used  by  the  late  James  P.  Reed,  of  San  Jose,  Cal., 
as  they  use  strychnia  there  largely  to  kill  gophers;  hence  the  dogs  are  often 
poisoned.  And  as  my  books  have  always  sold  as  readily  in  California  as  in  the 
East,  I  deem  it  an  important  recipe,  and  add:  'Tis  very  important  to  give  the 
oil  when  a  person  is  thus  poisoned,  or  warm  lard  if  no  oil  is  at  hand — J.^  pt.  at 
least — strong  coffee,  etc.,  as  directed  under  that  head. 

3.  Dogs,  Cats,  Hogs  and  Horses,  To  Drive  Off  Fleas  on.— The 
Scientific  American  gives  us  the  following  for  this  purpose.  The  pennyroyal 
flavor  is  very  strong  and  offensive  to  these  "gentry,"  although  ma  y  people,  of 
which  I  am  one,  are  very  fond  of  it.  The  herb  makes  an  effective  tea,  drank 
hot,  to  break-up  colds,  by  starting  perspiration.  It  says,  under  the  head  of 
••  Pennyroyal  for  Fleas: "  "  The  oil  of  pennyroyal  will  drive  these  insects  off; 
hut  a  cheaper  method,  where  the  herd  flourishes,  is  to  throw  your  dogs  and  cats 
into  a  decoction  of  it  once  a  week.    Mow  the  herb,  and  scatter  it  in  beds  of 


664 


DR.  CHASE'S  RECIPS8. 


pigs  ouce  a  month.  I  have  seen  this  done  for  many  years  in  succession.  When 
the  herb  cannot  be  got,  the  oil  may  be  procured.  In  this  case,  saturate  strings 
with  it,  and  tie  tliem  around  the  necks  of  dogs  and  cats;  pour  u  little  on  the 
back  and  about  the  ears  of  hogs  troubled  with  fleas,  which  you  can  do  while 
they  art)  feeding,  without  touching  them.  By  repeating  this  application  every 
12  or  15  days  the  fleas  will  flee  from  every  quadruped,  to  their  relief  and 
improvement,  and  your  relief  and  comfort  in  the  house.  Htrings  saturated 
with  the  oil  of  pennyroyal,  and  tied  around  the  necks  and  tails  of  horses,  will 
drive  otL  lice;  the  string  should  be  saturated  once  a  day." 

Bread,  Why  We  Butter  It.— The  layers  of  the  wheat  berry,  as  we 
proceed  towards  the  center,  become  more  and  more  completely  starcliy,  and  at 
the  center  but  little  else  is  found,  and  this  portion  makes  our  finest  flour  (super- 
fine). The  finer  the  flour  the  less  fit  it  is  for  nutrition.  In  its  natural  state, 
the  wheat,  with  all  its  components  present,  is  not  fitted  for  perfect  human 
development.  There  is  a  deficiency  in  the  potential  heat-producing  materials, 
especially  for  cooler  climates,  there  being  only  2  per  cent,  of  fat  in  wheat.  We 
Instinctively  supply  this  deficiency  by  the  addition  of  fatty  bodies.  We  spread 
butter  upon  bre»»d,  we  mingle  lard  or  butter  with  our  biscuits  or  cake,  and  the 
fat  meat  and  bread  are  taken  alternatively  or  coincidentally.  The  .starch,  being 
a  carbon  hydrate,  can  afford,  comparatively,  but  little  heat  in  consumption,  and 
the  fats  (butter)  are  demanded  by  the  wants  of  the  .system. —  United  States 
MiUer. 

Bemarks.— This  is  perfectly  philosophical;  we  need  fat  in  some  form  to 
keep  up  the  heat  of  the  body,  and  now-a-days  so  few  persons  will  eat  fat  meats 
we  must  have  butter;  and  it  is  only  from  eating  too  large  an  amount  of  it,  or 
eating  that  which  has  become  rancid  or  "  strong,"  and  therefore  almost  abso- 
lutely indigestible,  that  harm  may  arise  from  its  use.  A  little  nice  butter  is  as 
necessary  as  it  is  desirable  to  almost  every  person. 

1.  PENCE  POSTS,  TELEGRAPH  AND  TELEPHONE 
POLES,  ETC.— To  Prevent  Decay.— Among  the  various  methods  here- 
tofore practiced  for  preserving  the  ends  of  fence  posts,  telegraph  poles,  ties  and 
other  timber  to  be  placed  in  the  ground,  has  been  charring,  or  coating  with 
coal  tar,  but  it  is  said  that  while  neither  of  these  modes  is  sufilcient  alone,  the 
two  combined  answers  every  purpose.  The  tar  filling  the  pores  of  the  charred 
surface,  which  in  itself  is  indestructible,  preveats  absorption  of  moisture 
from  the  ground  into  the  interior  unaltered  portion  of  the  wood.  In  time  the 
tar  is  converted  into  a  kind  of  rosin,  which  is  very  durable. — Harpers'  Weekly. 

2 .  The  Science,  Best  and  Cheapest  Way  of  Preserving  Wood. 

— The  Journal  of  Forestry  thus  explains  what  is  necessary  to  preserve  wood: 
"  The  primary  cause  of  decay  in  wood  is  the  fermentation  and  the  decomposi- 
tion of  the  sap  that  is  within  the  pores.  Wood,  pure  and  by  itse'f,  is  not  easily 
destroyed  by  the  ordinary  agencies  of  nature,  namely,  wei  and  dry  weather, 
heat  and  cold,  etc.  If  the  sap  within  the  pores  can  either  be  removed  or  ren- 
dered inactive,  the  wood  may  be  preserved.  There  are  several  methods  of  doing 
this,  such  as  saturating  the  "wood  with  mineral  salts,  creosote,  etc    The  cheap- 


wm 


HS^SBWI 


MiaOELLANKOUB. 


669 


igt,  easiest  and  therefore  the  best  methotl  seems  to  be  to  charge  the  wood  with, 
i^rude  petroleum.  Pine  (if  seasoned),  for  exotaplo,  is  mode  almost  waterproof 
by  saturating  it  with  this  simple  material,  and.  therefore,  made  much  more 
lasting.  Crude  petroleum  is  very  cheap,  and  may  be  applied  with  a  brush  until 
the  wood  will  soak  up  no  more.  In  the  application  care  should  be  taken  to- 
avoid  accidents  by  Are,  and  not  approach  the  work  with  a  flame  until  it  is  dry. 
An  application  of  petroleum  is  especially  valuable  to  much  exposed  woodwork." 
Itemarkt. — For  fence  posts,  it  is  well  known  to  be  important  to  place  the 
butt  end  of  the  timber  upwards,  from  the  greater  dilBculty  that  water  flnds  io 
ascending  against  the  natural  course  of  sap,  in  the  pores.  This  done,  then,  and 
the  posts  painted  with  the  crude  petroleum,  or  by  the  charring  and  painting 
with  the  coal  tar,  it  would  appear  they  should  become  almost  everlasting;  tuid 
why  our  railroad  men  do  not  try  this  on  sections  of  their  ties,  is  almost  unoo 
countable.  With  the  great  destruction  of  our  foreHta,  yearly,  for  this  and  all 
otlier  purposes  fo/  which  timber  is  used,  must  soon  compel  them  to  resort  ta 
this  practice,  else  to  be  compelled  to  use  iron  or  steel  ties,  at  a  much  greater 
expense.  Of  course  this  is  a  free  country,  and  they  have  a  right  to  use  un« 
painted  and  unprotected  timber,  so  long  as  they  can  buy  it;  still,  the  painting^ 
with  the  petroleum  would  be  far  cheaper  than  such  constant  changing,  as  ia 
now  the  necessary  custom.  Were  not  only  the  whole  of  the  posts,  but  also 
fence  boards,  petroleumed  thoroughly,  it  would  pay  big.  Try  it  a  few  times, 
as  the  fellow  said  about  cedar  rails,  they  would  last  a  thousand  years,  for  he 
had  tried  it  several  timesi  Of  course  this  man's  disregard  to  truth  was  very 
great;  but  not  so  great  as  these  railroad  men  and  timber  speculators  disregard 
to  the  destruction  of  our  forests.  In  some  parts  of  Europe,  iron  ties  have 
already  been  tested,  hence  correct  information  could  easily  be  obtained  upon 
this  important  subject.  Probably,  in  the  United  Statci,  with  the  improvements 
in  the  manufacture  of  steel,  this  would  take  the  place  of  iron  for  ties;  but  the 
importance  of  protecting  fence  posts  is  too  great  to  be  so  generally  neglected 
as  it  is. 

3.  Fence  Posts,  the  Importance  of  Seasoning,  etc.— An  experi- 
mental writer  upon  this  subject  very  sensibly  says:  "  To  have  a  fence  that  will 
last  we  must  have  good  posts,  for  that  is  the  part  that  gives  out  first  by  rotting 
ofE  at  the  surfrce  of  the  soil.  Then  the  fence  has  to  come  down,  new  posts  be 
set,  and  the  boards  replaced.  Sixteen  years  ago  I  experimented  with  fences, 
and  find  seasoned  oak  posts,  oiled  end  then  tarred  with  boiling  coal  tar,  last  the 
longest.  I  took  green  posts  that  were  sawed  5  inches  square  at  one  end  and 
2  by  5  inches  at  the  other,  and  7  feet  long.  I  tarred  half  as  many  as  would 
build  my  fence,  and  the  other  half  I  put  into  the  ground  green  with  nothing 
done  to  them.  In  5  years  after,  the  tarred  posts  were  nothing  but  a  shell  under 
the  ground,  all  the  inside  being  decayed.  Some  of  the  otheir  posts  were  rotted 
off,  and  some  were  about  half  rotten.  Two  years  after,  I  built  another  fence, 
with  seasoned  oak  posts,  same  size  a.  the  first,  giving  them  all  a  good  coat  of 
oil,  and  in  a  few  days  after  tarred  them,  as  I  did  before,  with  coal  tar,  heated 
'  in  a  can  made  for  the  purpose,  4  feet  deep  and  large  enough  to  hold  4  posts  set 
CD  end.    I  left  them  in  the  boiling  tar  for  about  10  minutes,  then  took  tiiem  out 


000 


DB.  OHASE'a  REOIPEa. 


and  nnded  them  up  to  dry.  And  now,  after  14  years,  not  1  In  10  needs  replao 
.  Ing.  I  shall  never  biilld  another  fence  for  myself  requiring  posts  without  first 
thoroughly  seanonlng,  then  oiling,  and  then  tarring  them.  If  they  are  tarred 
when  green,  the  tar  does  not  penetrate  the  wood,  and  In  a  short  time  will  all 
scale  off.  When  the  wood  is  seasoned  the  oil  penetrates  the  wood,  and  the 
coating  of  coal  tar  keeps  out  the  moisture,  thereby  preserving  the  wood  from 
decay." 

4.  Pence  Posts,  Importance  of  Tamping,  etc.— A  correspondent 
of  the  Country  Qentleinan  gives  the  following  us  his  plan,  which  the  author 
fully  endorses,  of  setting  fence  posts,  except  ^hat  when  the  hole  is  dug  3  feet 
deep  to  be  tamped  with  stone  I  should  not  cut  back  in  sharpening  more  than 
6  Inches,  while  ho  cuts  back  12  to  IP-  If  only  to  be  driven  1  foot,  or  even 
18  inches,  6  is  enough  in  gravelly  or  any  soil  except  hard-pan  or  hard  clay. 
He  says: 

I.  "  I  first  sharpen  my  posts,  cutting  back  from  12  to  16  inches,  according 
to  the  size.  I  then  dig  good  sized  holes,  say  15  inches  across  and  2  feet  deep; 
then  take  a  crowbar  and  punch  a  hole  in  the  bottom  10  or  12  inches  deeper, 
making  it  large  at.  the  top  by  working  the  bar  back  and  forth.  I  tben  drive  the 
post  with  a  heavy  iron  maul  until  the  post  is  fully  8  feet  in  the  ground.  [The 
author  can  not  think  he  means  8  feet  below  the  hole  dug  for  the  stones;  if  he 
does  it  would  require  a  9  foo'.  post — not  at  all  probable.]  I  then  fill  the  hole 
with  small  stones  well  tamped  with  the  head  of  the  bar.  Posts  set  in  this  way 
will  be  sound  and  serviceable  when  those  set  at  the  same  time  in  the  ordinary 
way  and  tamped  with  earth  will  be  decayed  and  useless.  A  neighbor  tells  me 
that  he  made  a  piece  of  board  fence  over  £0  years  ago,  in  part  of  which  he  set 
tlie  posts  with  stones,  and  the  rest  were  lamped  with  earth.  Those  set  with 
stone  remained  sound  when  the  other-  had  rotted  away. 

II.  Straight  Post  and  Rail  Fence. — He  continues:  "The  best  and  most 
economical  fence  I  can  make  is  a  straight  fence  of  posts  and  rails.  I  set  the 
posts  in  a  line,  11  feet  apart,  using  12  foot  rails,  nailed  on  alternate  sides  of  the 
posts,  which  gives  them  a  small  lap.  I  drive  a  good  stake  by  the  side  of  each 
post,  held  to  the  post  by  a  wire  placed  above  the  bottom  roils  and  a  second  wire 
below  the  top  rails.  Fence  built  in  this  manner  is  firm  and  strong,  taking  much 
less  room  than  an  ordinary  rail  fence,  and  is  more  serviceable  in  restraining 
unruly  stock  than  board  fence.  One  strand  of  barbed  wire  across  the  top  of 
the  posts,  8  or  10  inches  above  the  top  rail,  will  cause  unruly  stock  to  keep  at 
a  respectful  distance  after  one  trial."  y 

Jiemarks. — There  is  not  a  doubt  but  what  rails,  properly  nailed  upon  the 
posts,  are  more  economical  than  boards,  yet,  I  think,  more  expensive,  especially 
on  our  western  prairies,  and  there,  loo,  almost  absolutely  impossible  to  get  the 
rails  at  any  price.  '  There  is  no  doubt,  either,  but  what  the  barbed  wire  along 
the  top  would  be  respected,  even  by  uuruly  stock,  after  a  single  trial.  Now,  if 
the  seasoned,  oiled,  and  tarred  oak  posts  of  No.  8  are  preferred,  then  set  by 
tamping  stones  around  them,  as  in  this  last  recipe,  and  no  dirt  put  on  top  of  the 
stones,  you  will  have  a  post  that  will  last  much  longer  than  any  other  way,  and 
well  worth  adopting  especially  where  timber  is  scarce. 


MIBCELLANEOUB. 


B5T 


1.    ADVICE— Foetioal,  to  Boys,  but  Equally  Applicable  to 

T'oung  Men.— The  following  item,  from  the  poetic  writer,  Eben  E.  Rex- 
ford,  covers  so  muc'i  good  in  such  a  small  compass,  I  am  glad  to  lay  it  before 
my  young  readers.  It  is  true  in  every  point,  und  should  be  adopted  as  the  rule 
of  life,  by  not  only  every  boy,  but  every  young  man  comirs:  upon  the  8tag«  of 
action,  for  himself.  The  two  next  items  I  do  not  know  who  their  author's  are, 
still,  as  they  teach  us  all  a  lesson  of  fact,  they  very  appropriately  follow  tb0 
tasL    Bexford  says: 

My  boy,  you're  ioon  to  be  a  man; 

Get  ready  for  a  man's  work  now; 
And  learn  to  do  the  best  you  ■^n. 

When  sweat  is  brought  to  anr  and  brow. 
Don't  be  afraid,  my  boy,  to  work; 

You've  got  to,  ii  you  mean  to  win  I 
He  is  a  coward  who  will  shirk; 

"  Roll  up  your  sleeves,  and  then  'go  inf* 

Don't  wait  for  chances:  look  about! 

There's  always  something  you  can  do^ 
He  who  will  manfully  strike  out, 
,  Finds  labor;  plenty  of  it,  too! 

But  he  who  folas  his  hands  and  waits 
,       .  For  "something  to  turn  up,"  will  find 

^        '       '      The  toiler  passes  Fortune's  gates, 
While  he,  alas,  Ih  left  behind  1 

Be  honest  as  the  day  is  long: 
Don't  grind  the  poor  man  for  his  cent, 
"  In  helping  others,  you  grow  strong. 

And  kind  deeds  done  are  only  lent; 
And  this  remember:  if  you're  wise. 
To  your  own  business  be  confined, 
•  He  is  a  fool,  and  fails,  who  tries 

His  f elk  w-men's  affairs  to  mind.  i 

Don't  be  discouraged  and  get  the  blues 
If  things  don't  go  to  suit  you  quite; 
>^    •  Work  on!    Perhaps  it  rests  with  you 

, ,;  To  set  the  wrong  that  worries,  right. 

.      "  Don't  lean  on  others!    Be  a  man! 

Stand  on  a  footing  of  your  ownl 
Be  independent,  if  you  can. 
And  cultivate  a  sound  backbonel 

Be  brave  and  steadfast,  kind  and  true. 
With  faith  in  God  and  fellow-man, 
•••-    _  And  win  from  them  a  faith  in  you. 

By  doing  just  the  best  you  can  1 


2.   It  Ne  7er  Pays  to  Fret  and  Growl.— This  writer  bas 
tutted  the  wholu  plan  of  life's  work  into  a  nut-shell,  as  follows: 


^-^ 


DiJ.  CSASE'8  BECIPE8. 


It  never  pays  to  fret  and  growl 
When  fortune  seems  our  foe; 

The  better  bred  will  push  aheaci. 
And  strike  the  braver  blow. 
For  luck  is  wor 
And  those  whc     Irk 

Should  not  lament  theii'  doom. 
But  yield  the  play. 
And  clear  the  way. 

That  better  men  have  room. 


Remarks. — It  is  only  those  who  are  determined  to  shirk,  that  need  clear  the 
way,  for  those  who  are  alike  determined  to  labor,  as  the  first  writer  says,  can 
^nd  plenty  of  it,  hence  there  is  no  need  for  any  such  to  be  left  behind.  It  hij 
been  more  recently  taught  that  luck  is  simply  pluck,  and  as  experience  shows 
this  to  be  a  fact,  and  also  that  pluck  means  for  every  one  to  be  at  work,  this 
writer  is  correct.  And  now,  with  a  temperance  pledge,  written  for  little  boys, 
being  equally  applicable  to  men,  I  will  close  these  subjects,  with  the  very  best 
wishes  that  all  shall  succeed,  as  I  know  they  will,  if  they  adhere  to  the  princi-  i 
^Ics  here  taught,  so  plainly  that  even  a  little  child  cannot  misunderstand  them. 


3.    A  Temperance  Fledge. 


A  pledge  I  make,  no  wine  to  take; 
Nor  brandy  red,  that  turns  the  head; 
Nor  whisky  hot,  that  makes  the  sot; 
Nor  fiery  rum,  that  ruins  the  home. 
Nor  will  I  sin,  by  drinking  gin; 
Hard  cider,  too,  will  never  do; 
Nor  lager  beer,  ray  heart  to  cheer; 
Nor  sparkling  ale,  my  face  to  pale. 
To  quench  my  thirst  I'll  always  bring, 
Cold  water  from  the  vpell  or  spring; 
So  here  I  pledge  perpetual  hate, 
To  all  that  can  intoxicate. 


Remarks. — It  is  certain  that  these  writers  had  the  welfare  of  the  rising  geih 
-cration  deeply  at  heart,  as  well  as  the  ability  to  clothe  their  thoughts  with  words 
calculated  to  make  a  lasting  impression  upon  the  minds  of  those  for  whose 
sake  they  wore  writing;  and  I  should  have  been  glad  to  have  found  their  names 
connected  with  tlioir  articles;  but  as  I  did  not,  I  can  only  ask  that  they  be  com- 
mitted to  memory  by  the  youth  of  every  household,  and  that  they  form  the 
governing  principles  of  their  lives,  so  shall  peace  and  prosperity  be  doubly 
assured. 

Now  the  foregoing  advice,  or,  more  properly,  suggestions,  to  young  men 
and  boys,  would  seem  to  be  incomplete,  without  a  word  to  young  women; 
hence  we  will  give  them  an  item,  written  for  the  Blade,  by  W.  S.  Frazier,  under 
the  head  of  "  Beware."    I  shall  head  it  as  follows: 


MISCELLANEOUS. 


559 


YOUNG  J.AWE8— "BEWARE." 

Beware,  young  i     7,  beware! 
A  serpent  lies  coil^  in  the   e^  of  that  cup. 
Which  your  handsome  "  young  man"  has  so  sraily  caught  up 
And  drained  to  the  dregs.    He  may  laugu  t^t  yo:ir  fears, 
But  if  you  would  shun  the  disgrace  and  the  tears 
Of  the  helpless,  despairing,  disconsolate  wife 
Of  a  drunkard  who  has  driven  all  hope  from  your  life; 
When  the  years  have  flown  by  and  the  iiend  has  control 
Of  Uiat  handsome  young  man,  mind,  body  and  soul— 

Bewarel 

Beware,  young  lady,  bewarel 
This  life  has  enough  of  pain,  trouble  and  care 
For  those  who  act  wisely.    Then  turn  from  the  snare 
Of  the  deadly  drink  demon;  that  promise,  fair-spoken. 
Of  reform  after  marriage,  is  sure  to  be  broken. 
Oh,  heed  thou  the  counsels  of  wisdom  and  truth, 
.   That  thy  age  be  not  cursed  with  the  choice  of  thy  youth. 
There  are  many  young  men,  brave,  noble  and  strong, 
Then  choose  not  from  Satan's  Bilcchawalian  throng — 

Bewarel 

Bemarks. — All  the  counsel  above  given  as  to  young  men's  success,  if  they 
heed  or  are  go\«rned  by  the  "  advice "  given,  is  as  applicable  here  to  young 
women  as  to  them;  and  I  need  only  add  that  I  have  known  several  young 
women  in  my  lifetime  who,  if  they  had  heeded  the  advice  of  their  friends  and 
not  married  young  men  already  addicted  to  drink,  would  have  saved  themselves 
from  a  life  of  sufllering  and  wretchedness.  Those  who  begin  early  in  life  to 
drink  seldom  reform;  and,  if  they  try  to  do  so,  more  "seldom"  hold  out  but 
a  very  short  time.  It  does  seem  as  tliough  they  might,  but  they  do  not  look 
high  enough  for  support.  Chri'^i  has  said:  "My  grace  shall  be  sufficient  for 
thee."  It  must  be  to  all  who  trust  it  fully,  for  He  never  spoke  only  what  He 
knew  to  be  facts. 

A  Mortgage,  Its  Staying  and  Destructive  Properties.— In  the 

whole  range  of  sacred  and  profane  literature,  perhaps  there  is  nothing  recorded 
which  has  such  sljiying  properties  as  a  mortgage.  A  mortgage  can  be  depended 
upon  to  stick  closer  than  a  brother.  It  has  a  mission  to  perforrb,  which  never 
lets  up.  Day  after  day  it  is  right  there,  nor  does  the  slightest  tendency  to  slum- 
ber impair  its  vigor  in  the  night.  Night  and  day,  on  the  Sabbath  and  at  holi- 
<lay  times,  without  a  moment's  time  for  rest  or  recreation,  the  biting  offspring 
of  its  existence — interest — goes  on.  The  season  may  change,  days  run  into 
•weeks,  weeks  into  months,  to  be  swallowed  up  in  the  gray  man  of  advancing 
years,  but  the  mortgage  stands  up  in  sleepless  vigilance,  with  the  interest  a 
perennial  stream,  ceaselessly  running  on.  Like  a  huge  nightmare  eating  out 
the  sieep  of  some  restless  slumberer,  the  unpaid  mortgage  rears  up  its  gaunt 
front  in  perpetual  torment  to  the  miserable  wight  who  is  held  in  its  pitiless 
■ciutch.  It  holds  the  poor  victim  in  the  relentless  grasp  of  a  giant;  not  one  hour 
of  recreation;  not  a  moment's  evasion  of  its  hideous  presence.    A  genial  savage 


600 


DB.  CHASE'S  RECIPES. 


of  mollifying  aspect  while  the  interest  is  paid;  the  very  devil  of  destructiob 
when  the  payments  fail.     [Beware  of  them. — Author.] 

1.  Feather  Beds,  Old,  to  Benovate  Without  Steam.  — Old 

feather  beds  may  be  renovated  or  cleaned  very  satisfactorily  by  putting  them 
out  during  a  heavy  shower,  turning,  to  give  both  sides  a  good  soaking.  [And 
the  author  can't  see,  if  it  does  not  rain  when  and  as  hard  or  as  long  as  it  is 
desired  for  this  purpose,  why  a  weman  can't  get  up  a  good  "  heavy  shower"  of 
her  own  by  means  of  plenty  of  warm  water  and  the  ordinary  house  or  garden 
sprinkler;  she  certainly  could,  and  I  think  be  better  than  the  natural  cold 
shower.]  Dry  thoroughly  in  the  sun,  beating  with  a  stick  to  loosen  up  the 
feathers,  as  you  do  a  carpet  to  get  out  the  dust.  The  bed  may  lay  upon  the 
ground  to  receive  the  water,  but  should  be  placed  upon  slats  or  sticks  across 
chairs,  or  something  of  this  character,  while  drying. 

Remarks. — On  boards  or  poles,  one  end  on  the  fence  sloping  towards  the 
sun,  is  the  better  way.  If  there  are  stains  on  the  tick  they  can  be  cleaned  at 
the  same  time  in  the  following  manner: 

2.  Feather  Bed  Tick,  To  Remove  the  Stains.— Pulverize  some 
starch  and  stir  it  into  sufficient  soft  soap  to  make  quite  a  thick  paste,  enough  to 
cover  tlie  spots  caused  by  children's  wetting  it.  When  dry,  brush  oil  and  wash 
with  clean  water  by  means  of  a  wash-cloth  or  sponge.  Dry  again  in  the  sun, 
and  whip  to  lighten  up  the  feathers. 

Corn  Crib,  Rat  Proof.— A  correspondent  of  the  Practical  Farmer 
gives  the  following  directions  for  making  that  most  necessary  of  farm  build- 
ings— a  rat  proof  corn  crib.  He  says:  "  Build  a  good  substantial  house,  12 
feet  wide,  8  feet  high  and  as  long  as  you  want  it.  This  will  give  you  2  cribs,  1 
on  either  side.  Put  your  building  on  stone  pillars,  1  foot,  or  more,  above 
ground  (mind,  the  pillars  must  not  be  wider  than  the  sill,  else  the  rats  will  stand 
on  them).  Side  up  with  lath  2i^xl  inches  of  hard  wood — I  used  oak — putting 
them  on  up  and  down,  being  careful  to  have  them  just  J^  inch  apart.  The 
gables  and  any  part  of  the  building  that  does  not  come  in  contact  with  the  corn 
can  be  sided  up  with  common  pine  boards;  for  bottoms  of  cribs,  laths  length- 
wise, 14  i°ch  apart;  balance  of  floor  between  cribs  lay  tight,  of  pine  boards. 
My  building  has  a  string  of  ties  between  the  sill  and  plate  to  nail  to  and  cross 
ties  to  hold  the  building  together.  Every  8  feet  of  these  ties  spike  a  good  strong 
scantling,  or  plank  across  them  lengthwise  of  the  building  as  far  in  from  the 
plate  as  you  want  the  width  of  top  of  crib,  then  set  up  studding  from  floor,  as 
many  as  will  be  sufficiently  strong  for  crib;  mortice  the  end  in  floor,  gain  the 
top  into  the  horizontal  scantling  about  %  of  an  inch,  then  lath  the  inside  of  vhe 
crib  with  any  kind  of  lath  (I  would  keep  up  the  hard  wood),  just  close  enough 
to  keep  in  the  com,  commencing  10  inches  from  the  floor,  to  leave  room  for  the 
com  to  come  down  into  the  trough,  putting  these  lath  on  lengthwise.  Then 
put  a  common  si'wd  door  in  the  end,  between  the  cribs.  You  can  put  a  lock 
on  the  door,  and  all  is  secure— I  did  not  lock  mine  and  gained  something  by  it, 
as  I  found  a  stray  mitten  in  the  crib  on  a  cold  morning.  To  get  the  com  in  the 
crib  make  doors  above  the  plate  the  size  you  want  them,  the  same  as  dormer 


*^%ii<»»T(H«ww«w»»j^iw«w>ww>»» 


MiaCELLANEO  U8. 


661 


windows,  and  hang  the  doors  on  and  it  will  be  completed.  If  any  one  wishes 
to  have  a  granary,  they  can  use  one  side  of  the  building  for  that  purp'^se  and 
the  other  for  a  crib.  The  size  of  my  cribs  ia  3  feet  in  the  clear  at  the  bottom 
and  5  feet  at  the  top,  but  I  am  well  satisfied  they  miglit  be  much  wider  and  still 
the  corn  would  cure  well.  I  have  used  this  crib  for  about  10  years,  and  I  can 
recommend  it  as  an  entire  success.  The  secret  of  this  crib  is  putting  the  lath 
on  up  and  down;  this  gives  no  place  for  the  rats  to  stand  on  to  cut  holes,  and 
the  building  being  1  foot  above  ground  they  cannot  reach  the  bottom.  We  are 
infested  with  swarms  of  gray  rats,  and  there  is  not  a  building  on  the  farm  from 
which  we  can  keep  them  out  except  the  corn  crib.  We  keep  com  over  a  year 
until  the  new  crop  is  gathered  in  perfect  safety." 

Remarks. — The  10  inches  at  the  bottom,  up  to  where  the  lath  begins,  may 
have  a  board  of  that  width,  or  better  still,  3  laths  nailed  on  end  cleats,  to  slip 
down  behind  cleats  nailed  on  the  studs.  By  taking  one  of  those  np,  you  have 
a  nice  opening  to  pass  the  scoop  shovel  under  for  corn,  when  desired.  Hav-  ' 
ing  worked  at  carpentering  and  joining  work  for  20  years,  before  I  began  to 
read  medicine,  I  know  this  will  prove  every  way  satisfactory,  if  done  by  a  good 
common  sense  man. 

Bushel  Boxes,  How  to  Make. — In  gathering  potatoes,  apples  and 
other  things,  quite  a  saving  in  time  and  trouble  can  be  brought  about  by  mak- 
ing enough  bushel  boxes  to  fill  the  wagon-bed.  If  the  inside  of  the  wagon-box 
is  36  inches,  the  length  of  the  boxes  should  be  173^  inches  (which  gives  1  inch 
play  to  get  them  in  and  out).  An  ordinary  wagon-box  will  hold  32  to  86  of 
them.  With  these  boxes  one  has  no  use  for  baskets,  and  the  trouble  of  shovel- 
ing out  the  load  is  saved.  In  handling  apples  and  potatoes  they  are  much  less 
bruised  and  marred  than  when  no  boxes  are  used.  Where  one  has  a  supply  of 
these  boxes,  a  large  number  of  them,  after  being  filled  with  apples,  etc.,  can  be 
piled  up  and  emptied  at  leisure.  In  this  case  the  time  on  stormy  days  can  be 
devoted  to  assorting  the  products.  They  are  also  quite  convenient,  being  square, 
for  shipping  on  the  cars.  The  ends  are  made  of  common  pine  boards,  13 
inches  wide,  planed  on  both  sides,  sawed  to  the  exact  width  of  13  Indies,  and 
then  cut  into  lengths  of  14  inches.  In  these,  holes  are  cut  for  the  hands,  as 
cleats  would  take  up  too  much  space  and  they  would  not  pack  well.  To  make, 
take  an  inch  bit,  bore  ;?  holes  and  trim  with  knife.  The  sides  and  bottoms  are 
made  of  lath,  cut  just  173^  inches  in  length.  Six  pieces  are  required  for  the 
bottom  and  5  for  each  side.  One  lath  will  make  2  lengths  for  sides  or  bot- 
tom. For  100  boxes  800  lath  and  200  feet  of  common  lumber  will  be  required. 
Two  4-penny  nails  in  each  end  of  the  lath  is  sufficient  to  make  a  permanent  box. 
Get  them  ready  in  the  rainy  days  of  summer  for  fall  use,  and  you  will  never  be 
sorry.  .     ' 

Dio  Lewis*  "Broakftist  for  Two  Cents"  — Good  for  Light 
Laborers. — Notwithstanding  a  large  amount  of  sport  was  made  over  Dr. 
Lewis'  publication  upon  the  "Two-cent  Breakfast,"  still  for  persons  of  a 
sedentary  life  and  only  light  labor  to  perform,  or  perhaps  no  labor  at  all,  his 
plan  is  most  excellent  for  those  who  desire  to  enjoy  good  health  and  long  Uvea. 


562 


J)R  CHASE'S  RECIPES. 


Let  this  class  of  persons  try  It,  and  they  will  soon  realize  a  feeling  of  enjoy, 
ment  and  hilarity  of  spirit  never  before  experienced.  He  says,  "My  expert, 
ence  and  observation  has  been  that  meat  is  a  large  item  in  the  cost  of  living. 
By  using  less  meat  and  more  oatmeal,  beans,  peas,  etc.,  the  same  amount  of 
nourishment  may  be  obtained.  Get  a  good  CJticle  of  Scotch  or  Canada  oatmeal, 
and  to  1  qt.  of  boiling  water  slowly  stir  in  1  tea-cupful  of  oatmeal,  to  whicli 
add  a  little  ^alt;  let  it  cook  slowly  for  half  an  hour,  when  it  may  be  served 
with  milk  or  cream  and  sugar.  Three  cents  worth  of  oatmeal,  3  cents  worth 
of  milk,  and  8  cents  worth  of  sugar  will  make  a  good  meal  for  a  family  of  6 
persons.  Some  of  the  most  healthy  people  I  have  ever  seen  had  oatmeal  morn- 
ing and  night,  and  had  fresh  meat  with  vegetables  at  noon.  By  this  method  of 
living  we  make  the  morning  and  evening  meal  so  inexpensive  that  the  cost  of 
our  food  will  be  reduced  at  least  ere-half.  Beans  and  peas  are  cheap  and 
nutritious." 

Rema/rks. — If  I  could  say  anything  more  to  induce  people  to  pay  a  greater 
attention  to  what  the  great  hygienic  doctor  has  said  upon  this  subject  I  would 
most  cheerfully  do  so,  but  I  will  only  add  that  it  is  of  the  most  vital  importance 
to  all  who  do  not  work  at  hard  manual  labor  for  a  living;  they  must  have  tlie 
meat,  if  they  can  get  it;  but  even  with  them  the  supper  may,  or  ought,  to  be 
only  a  light  meal,  if  continuous  health  and  long  life  are  any  object. 

Pea  Vine  Hay,  To  Cure. — Those  who  raise  peas  to  any  extent  will  be 
siirpri  ed  to  see  how  stock  will  relish  the  vines  in  winter,  if  properly  cured,  and 
tie  best  way  to  do  it  is  to  build  a  pen  3  rails  high;  then  floor  it  over  with  rails 
an  '  build  up  8  or  4  rails  more,  according  to  how  green  the  vines  are,  and  fill  in 
the  es;  floor  again,  build  up  and  fill  in  until  10  or  12  feet  high;  then  cover 
to  shed  the  rain  perfectly.  Like  bean  straw,  they  will  not  bear  deep  pack- 
ing,  but  still  they  are  too  valuable  a  feed  for  stock  to  be  thrown  away.  And 
when  oats  are  sown  with  them,  as  tliey  generally  should  be,  the  oat  straw  gives 
an  additional  relish  and  object  to  save  them. 

Hogs,  Fall  Care  of,  for  Early  Slaughter. — ^Although  considerable 
has  been  said  in  that  department  as  to  the  care  of  hogs,  as  well  as  the  treatment 
of  hog  cholera,  etc.,  yet  as  I  find  an  item  upon  this  subject  among  my  miscel- 
laneous matter  I  have  thought  best  to  give  it  here,  hoping  it  may  receive  greater 
attention  standing  alone.  It  is  best,  when  possible,  to  let  swine  have  the  range 
of  a  newly  cleared  field,  where  logs  and  brush  have  just  been  burned  off,  as 
they  instinctively  eat  the  coals  that  are  left,  which,  it  is  well  known,  does  them 
great  good;  but  when  this  can  not  be  done  the  next  best  thing  is  to  place  a  mix- 
ture of  salt,  ashes  (unleached),  and  charcoal  (pulverized),  and,  the  author  thinks, 
sulphur,  also,  equal  quantities,  except  the  sulphur,  perhaps,  only  one-half  as 
niuch  as  of  either  of  the  others,  under  slielter,  but  where  they  can  have  daily 
access  to  it;  and  also  to  begin  to  feed  early  with  peas,  pumpkins,  potatoes,  etc., 
the  potatoes  and  pumpkins  properly  cooked  and  thickened  with  pea  meal,  if 
plenty,  else  with  shorts,  or  a  little  cornmeal  when  no  cheaper  article  is  at  hand 
*o  be  worked  off;  so  that  by  November  15th,  or  20th,  at  farthest,  they  may  he 
.  eady  for  Elaughter.    The  charcoal  is  of  vital  importance  to  hogs.,  unless  the 


'iti»»'»f»-s!W;a»|!iWiWjie> 


MISCELLANEO  US. 


fitove  coal,  as  mentioned  In  the  other  connection,  proves  to  fill  its  place;  and 
.tliere  is  no  danger  of  their  eating  too  much  ashes  or  salt.  Running  water  ought 
always,  if  poosihle,  to  pass  through  their  pasture;  and  r/hcn  nc  -tossible  fresh 
water  should  be  pumped  daily  for  their  use,  as  well  as  for  all  ot.  lock,  even 
to  the  chickens. 

1.  CODliINQ  MOTH,  Bemedy.— Dr.  Hull,  a  leading  horticulturist  of 
Illinois,  says  that  his  lime  remedy  for  the  codling  moth  has  proved  completely 
effectual.  The  freshly  slacked  limo  is  thrown  into  the  trees  when  the  dew  is  on, 
or  just  after  a  rain,  and  after  the  fruit  is  set.  A  dipper  or  a  large  spoon  may  be 
used;  but  best  of  all,  is  a  bellows  made  for  the  purpose  (the  author  would  say, 
with  a  long  nose  or  nozzle  to  reach  well  up  into  the  trees).  The  insects  will  not 
go  where  the  lime  is  scattered;,  he  says,  "  they  go  away." 

Jicmarks. — The  author  has  not  a  doubt  but  what  the  lime  will  prove  effec- 
tive, for  the  item  given  in  his  first  recipe  book,  for  destroying  the  curculio  on 
plum  trees,  wherein  sulphur  and  gunpowder  with  the  lime  was  effectual;  but  it 
seems  that  lime  alone  does  equally  well,  and  is  much  less  expensive.  "  Codling ' 
means  an  immature  or  small  applo,  but  so  far  as  the  moth  is  concerned,  it  is 
applied  to  plums  or  any  other  fruit.  But  the  curculio,  a  species  of  weevil,  is 
most  destructive  to  the  plum,  as  you  will  see  by  referring  to  them. 

2.  Codling  Moth  Effectually  Disposed  of.— A  wiiter  who  signs 
himself  "H,"  of  Fenton,  Mich.,  sends  a  plan  to  the  Detroit  Tribune,  which  he 
saj'^s  effectually  disposes  of  the  codling  moth.  He  says:  "  I  take  a  piece  of  old 
woolen  cloth,  5  or  6  inches  wide,  and  long  enough  to  go  around  the  apple  tree 
and  lap  an  inch  or  two,  and  place  this  around  the  tree  midway  between  the 
lower  branches  and  the  ground,  and  fasten  it  there  with  a  tack  driven  in  just 
far  enough  to  hold.  The  moth  will  go  under  this  cloth  and  deposit  her  egg, 
which  matures  in  12  days.  Every  10  days  I  go  through  the  orchard,  draw  the 
lacks  carefully,  unwind  the  cloth  and  mash  every  worm  and  moth  I  find,  some- 
times as  many  as  40  under  a  single  cloth.  This  followed  up  will  utterly 
destroy  them." 

Remarks. — It  is  said  that  the  most  successful  fruit  growers,  east  and  west, 
have  decided  that  there  is  no  better  remedy  for  the  codling  moth  than  to  pasture 
hogs  in  the  orchard  to  eat  the  wormy  apples  and  the  moths  or  worms  therein. 
Chickens  running  in  the  orchard  are  also  very  destructive  to  moths,  by  eating 
all  the  worms  or  bugs  they  see;  and  I  have  seen  it  stated  that  2  or  3  pigs  put 
into  a  pen  of  one  length  of  boards  around  apple,  peach,  or  plum  trees  will 
destroy  all  these  depredators.  (See  Borers,  Remedy  for,  Curculio  on  Plums, 
Description  of  and  how  get  rid  of  them,  next  below.) 

Borers  in  Peach  and  Apple  Trees,  Remedy  for,  and  for  Bark 
Lice  on  the  Trees. — Mr.  M.  B.  Batchman,  of  Ohio  (residence  not  given), 
writing  to  the  Fruit  Recorder,  of  Palmyra,  N.  Y.,  gives  the  following  valuable 
remedy  to  prevent  the  borers  getting  into  the  peach  and  apple  trees.  Ho  says: 
"  Take  a  tight  barrel  and  put  in  4  or  5  gallons  of  soft-soap  with  as  much  hot 
water  to  thin  it,  then  stir  in  1  pt.  of  crude  carbolic  acid  and  let  stand  over  night, 
or  longer,  to  combine.    Then  add  13  gallons  of  rain-water,  and  stir  well;  apply 


564 


DR.  CHASE'S  RECIPES. 


to  the  base  of  the  tree  with  a  short  broom  or  old  paint  biHish,  taking  painp  to 
wet  inside  of  all  crevices.  This  will  prevent  both  peach  <uid  apple  borers.  It 
should  be  applied  the  latter  part  of  June  in  this  climate,  when  the  moths  and; 
beetles  usually  appear.  The  odor  is  so  pungent  and  lasting  that  no  eggs  will  be 
deposited  where  it  ha-i  been  applied,  and  the  effect  will  continue  till  after  the- 
insects  have  done  flying.  If  the  cnide  acid  cannot  be  obtained,  %  of  tlie  pure 
will  answer,  but  it  is  more  expensive."  I  Crude  carbolic  acid  is  a  black  and  dirty 
looking  fluid,  and  if  not  kept  by  small  druggists  they  can  obtain  it  in  the  cities; 
but,  mind  you,  it  is  a  strong  acid,  and  it  will  destroy  the  skin  or  clothing  if  you 
get  it  on  them  by  breaking  the  bottle  or  odierwise,  so  be  careful.  The  crude  is 
what  is  used  in  washes  for  lice  about  poultry,  horses,  etc.] 

Remarks. — To  the  above,  the  editor  of  the  Recorder  added:  "  We  believe 
the  above  remedy  for  borers  would  also  exterminate  grubs  from  strawberry, 
raspberry  and  blackberry  roots— only  that  for  straAvberries  dilute  it  with  double 
the  amount  of  water."  To  this  I  may  add:  I  think  6  or  8  qts.  of  fine  soot 
dissolved  in  a  barrel  of  water  and  thoroughly  sprinkled  about  the  roots  of  these 
berry  plants  will  kill  the  borers  or  gnibs  that  trouble  them,  and  probably  2  lbs. 
of  potash  in  the  same  water  would  also  destroy  them,  sprinkled  on  in  the  same 
way. 

Forcing  Plants.— For  forcing  plants  that  you  wish  to  hurry  forward  for 
any  reason,  6  or  8  qts.  of  fine  soot  dissolved  in  a  hogshead  of  water  and  sprin- 
kled upon  them  and  about  the  roots  freely,  is  said,  by  the  American  Gardener, 
to  do  as  well  for  plants  as  for  bulbs,  flowering  plants,  shrubs,  etc. 

Bark  Lice,  or  Scale  Bugs  on  Trees,  Shrubs,  Plants,  etc.— Posi- 
tive Bemedies. — Prof,  J.  H.  Comstock  says  that  in  fighting  scale  insects 
(scale  bugs,  bark  lice)  on  trees  and  shrubs  that  poisonous  fumes  nor  powdered 
substances  have  done  any  good,  and  that  "  they  cannot  be  destroyed  otherwise 
than  by  actual  contact.  Lye  and  solutions  of  soap  have  been  eminently  suc- 
cessful. Common  or  whale  oil  soap,  %  lb.,  to  water,  1  gal.  (dissolve  by  heat); 
or  lye  (concentrated,  in  lb.  cans),  1  lb.  to  1  gal.  of  water,  applied  when  the 
trees  are  dormant  (not  growing — fall  or  very  early  spring),  has  been  found  to 
work  equally  well.  Apply  with  a  stiff  brush,  which  reaches  the  scale  under 
the  bark  and  sweeps  off  others,  but  cannot  be  used  on  the  small  branches,  and 
on  these  Whitman's  fountain  pump  syringe  may  be  employed  for  spraying." 

Remnrks.— Charles  Downing,  through  the  Rural  New  Yorker,  says  he  uses* 
"  1  lb.  of  the  lye  to  6  qts.  of  water,  just  as  the  buds  begin  to  swell  in  the 
spring.     This  is  undoubtedly  strong  enough  to  kill  every  one  it  touches. 

For  Lice  on  Plants.— Prof.  A.  J.  Cook,  in  the  New  York  Tnbune^ 
says  that  one  application  of  the  following  mixture  is  a  complete  cure  for  lice  on 
plants:  Soft-soap,  1  qt. ;  water,  1  gal.,  and  kerosene,  1  pt.  The  soap  and  water 
are  heated  to  the  boiling  point,  the  kerosene  added  and  all  well  stirred.  The 
mixture  is  thus  made  permanent.  It  is  also  used  on  trees,  killing  the  lice  and 
restoring  the  vigor  of  the  trees. 

Curculios  on  Plum  Trees— Description  of  and  How  to  Destroy 
Them.— Mr.  A.  R.  Markham,  of  Mayville,  wrote  to  Prof.  A.  J.  Cook,  of  td» 


MISCELLANt  0  US. 


C03' 


Agiicultimu  College,  Lansing,  asking  as  follows:  "Will  you  kindly  describe; 
through  thp  columnr,  of  the  Post  ami  Tribune,  or  otlicrwisc,  the  plum  curculio 
BO  that  an  amateur  grower  can  find  him?  There  are  many  among  our  farmers 
who  don't  know  the  pest.  I  have  hunted  with  great  care  but  have  not  yet 
found  a  sufficient  description  for  me  or  my  friends  to  identify  him.  Please 
make  the  description  sharp  and  decisive  so  wc  can  fmd  the  terror." 

To  this  Prof.  Cook  made  the  following  answer  througli  the  Post  and 
Tribune:  "  The  plum  curculio,  which  has  now  for  more  than  a  week  been  mak- 
ing its  destructive  punctures  and  characteristic  crescents  in  our  plums,  and 
which  will  continue  its  ruinous  work  for  a  month  to  come,  is  a  little  weevil — 
that  is  a  beetle,  with  a  prolonged  snout  or  proboscis — not  more  than  -^ffths  of  an 
inch  long.  It  is  dark  in  color,  murked  with  indistinct  gray  and  buff.  When 
at  rest  its  snout  or  trunk  is  bent  under  the  body.  To  surely  find  it  at  this  sea- 
son place  a  white  sheet  or  table  spread  under  a  plum  tree  which  is  bearing 
plums,  and  then  give  the  trunk  of  the  tree  or  the  branches,  if  the  tree  is  large, 
a  sharp  blow.  The  curculios  will  fall  to  lue  sheet.  If  early  in  the  morning  or 
late  in  the  afternoon  they  will  remain  in  their  humped  up  condition,  by  which 
they  feign  death,  and  in  which  they  resemble  small  dried  buds  so  closely  that 
they  must  be  carefully  inspected  to  remove  the  deception.  If  in  the  hot  sun- 
shine, in  the  middle  of  the  day,  they  will  soon  crawl,  or  often  at  once  take 
•wing.  In  this  way  any  one  will  be  able  to  identify  the  pests.  Very  soon  their 
appearance  is  learned,  and  one  has  no  trouble  to  see  them  at  once,  when  they 
mtiy  be  grasped  between  the  thumb  and  flp<5er  and  crushed.  I  have  four  plum 
trcis.  It  takes  me  about  10  minutes  each  day  to  catch  and  destroy  the  cuicu- 
Jioi,  and  by  this  slight  trouble  we  shall  have  a  fine  quantity  of  beautiful  fruit. 
Ir  we  should  neglect  to  flglit  the  " little  Turk"  we  would  get  not  a  plum." 

Bemarks. — On  May  25th  Prof.  Cook  had  given,  in  answer  to  a  Mrs.  O.  L. 
Morgan,  of  Hillsdale,  Mich. ,  a  more  full  direction  as  to  the  sheet,  which  should 
vcover  all  the  space  under  the  tree,  or  such  part  of  the  tree  as  was  being  jarred; 
and  also  of  the  mallet,  etc.,  which  should  have  a  handle  at  least  6  or  8  feet 
long,  and  the  ends  of  the  mallot  to  be  well  padded  with  cloth,  so  as  not  to  bark 
the  tree,  nor  the  large  limbs,  which  must  be  hit  quite  hard  to  fetch  them  down. 
But  I  think  a  strip  of  board,  2  or  3  inches  wide,  6  to  10  feet  long,  one  end 
padded,  will  do  as  well,  and  white  sheets  enough  laid  down  to  cover  the  ground 
under  the  tree;  and  the  cuicnlios  are  then,  of  course,  to  be  mashed,  or  de- 
stroyed, as  you  like,  and  all  green  and  other  wonns,  which  also  eat  into  apples, 
pears,  cherries,  plums,  etc.,  which,  when  they  shake  down  should  also  be  de- 
stroyed. The  shaking,  or  jarring  down  should  be  done  just  at  dusk  of  the 
evening,  and  at  early  dawn,  jvs  long  as  they  are  found.  It  is  said  that  corn  cobs 
saturated  with  kerosene,  and  hung  by  strings  to  the  branches,  keeps  the  curcu- 
lios away  from  the  trees.  This  lady  also  made  the  following  inquiry  in  rela- 
tion to 

1.  CURBANT  WORMS.—"  Is  London  purple  as  good  a  remedy  for 
currant  worms  as  white  hellebore,  and  in  what  proportion  is  it  to  be  used  in 
*mall  quantities?  " 

To  which  Prof.  Cook  gave  this  answer:  "  I  should  prefer  white  hellebore 


666 


BR  CHASE'S  RECIPES. 


to  London  purple  In  fighting  the  currant  worms,  as  it  Is  just  aa  effectual  aaib^ 
not  so  poisonous.'  I'  It  is  thought  best  to  use  London  purple,  and  It  Is  safe- 
w^th  the  requisite  precautions,  use  1  oz.  of  the  purple  to  5  or  6  gals,  of  water.'* 
Knowing  the  ability  of  this  gentleman  to  answer  all  such  questions  correctly, 
I  have  given  them  most  cheerfully.  (For  the  strength  of  the  hellebore  water 
for  this  purpose,  see  how  to  use  it,  below.) 

2.  Ctirrant  Worms,  to  Avoid.— A  writer  of  experience  in  the  Fruit 
Recorder  says:  "  There  is  no  necessity  of  breeding  currant  worms;  whicli  is 
done  by  leaving  bushes  untrimmed,  the  worms  always  attacking  the  new  growth 
first."  He  continues:  "My  plan  is  this:  In  starting  a  currant  patch  I  confine 
the  bush  not  to  exceed  from  1  to  8  main  stems,  and  give  all  the  strength  of 
the  root  to  their  support.  As  hinted  above,  sprouts  will  start  from  the  roots 
each  spring,  but  they  must  be  rubbed  oil  when  small.  All  currant-growers  are 
aware  that  worms  first  make  their  appearance  on  a  new  growth  and  then  spread 
over  the  bush.  Consequently,  no  sprouts,  no  worms.  This  is  just  as  plain  as 
that  2  and  3  make  4.  I  have  followed  this  plan  for  the  past  2  years  to  my  sat- 
isfaction, and  have  barely  seen  the  effects  of  wormf.  on  1  or  2  bushes  where, 
my  plan  was  not  fully  carried  out.  But  such  currants  I  never  saw  grow,  the 
common  red  Dutch  being  nearly  twice  as  large  as  the  cherry  currant  and  a  bet- 
ter bearer.  I  had  a  few  bushes  that  actually  broke  down  from  their  load  of 
fruit." 

Remarks. — The  plan  of  making  a  kind  of  tree  of  the  currant  gives  so  much, 
better  chance  of  cultivating  around  them,  I  have  often  wondered  it  was  not 
adopted  generally;  and  if  any  one  will  adopt  this  plan,  he  will  see  how  much 
easier  it  will  be  to  adopt  the  use  of  soot,  as  the  Scotch  do,  to  eradicate  the 
worm,  and  at  the  same  time  to  fertilize;  as  given  in  the  next  item. 

3.  Currant  Worms  to  Destroy,  and  to  Pertilize  the  Ground, 
— Instead  of  the  powdered  hellebore,  as  heretofore  used,  copperas  water,  at  the 
rate  of  1  lb.  to  water,  6  gals.,  not  only  destroys  the  worm,  by  pulling  over  the- 
top  of  the  bush  to  sprinkle  it  upon  the  under  side  of  the  leaves,  but  also  fer- 
tilizes the  soil.  Bui  possibly  the  Scotch  method  of  dusting  fine  soot  upon  them^ 
after  a  shower,  or  when  the  dew  is  on,  and  also  working  small  quantities  of  it 
into  the  soil  around  the  bushes,  is  the  best  way  after  all,  as  it  is  claimed  this 
latter  plan  in  a  year  or  two  will  eradicate  them  from  the  garden  altogether. 

4.  Lime,  Another  Certain  Remedy.— A  horticulturist  near  this 
city,  Toledo,  O.,  says  in  the  Post  recently:  "The  only  remedy  for  tlie  currant 
worm  known  to  us,  is  to  begin  early  in  the  season  to  scatter  air-slacked  lime  ori 
the  leaves.  This  work  must  be  frequently  and  thoroughly  done,  always  aflor 
sun-down.  Throw  the  lime  from  below  upwards,  or  pull  the  bushes  over,  in 
order  to  let  it  catch  on  the  under  side  of  the  leaves,  and  also  from  above,  Tuia 
will  save  the  currants  if  done  thoroughly  and  often." 

Remarks. — I  know  the  liiae  will  prevent  the  conotracheltts  nenupJiar  (a  big 
name  for  the  p  lum  weevil),  or  curculio,  from  stinging,  and  thus  destroying 
plums,  if  thrown  on  freely,  while  in  blossom,  and  for  a  few  days  thereafter; 
then  why  may  it  not  also  destroy  or  prevent  the  currant  worm  from  putting  in> 


mSCELLAHEOUa, 


607 


his  work  upon  currants?  I  have  not  a  doubt  of  It.  The  same  writer  aays  also 
that  cultivators  of  small  fruits  recommend  Fay's  ProllHc  currant  as  a  healthy 
and  vigorous  grower,  productive  and  easily  picked  from  the  bush,  and  as  a  rule 
making  frui^buds -under  cover  of  every  leaf.  Then  it  must  be  a  good  one  to 
raise.  I  think  the  beat  plan  of  applying  the  lime,  or  any  powder,  upon  cur- 
rant bushes,  more  especially  upon  fruit  trees,  would  be  to  have  a  bellows  like 
painters  use  to  put  sand  upon  their  painted  work,  putting  the  powder  in  the 
hopper,  the  wind  carries  it  out  freely.  The  nose  must  be  quite  long  for  fruit 
trees. 

6.  Currant  'Worins,  New  Way  of  Destroying.— The  Kalamazoo 
(Mich.)  Telegraph  gives  a  plan  of  destroying  the  currant  worm,  or  caterpillar,  as 
some  call  them,  discovered  accidentally  ^'  a  pi^ce  of  woolen  rag  having  been 
blown  into  a  currant  bush  by  the  wind,  wnich  was  found  to  be  covered  with 
these  leaf-destroying  pests.  Pieces  of  woolen  cloth  were  then  placed  in  every 
bush,  and  the  next  day  the  worms  had  almost  wholly  taken  to  them  for  shelter. 
In  this  way  every  morning  they  were  taken  out  and  destroyed,  and  the  rag 
replaced  for  a  new  crop,  until  completely  used  up.  If  this  fails  to  reach  all,  use 
the  lime  dust,  or  some  of  the  solutions  with  the  syringe  or  atomizer.  See  "  Cur- 
rant? and  Gooseberries,  Setting  Out,  etc. 

6.    Ctirrant  Worms  and  Bose  Slug,  How  to  Destroy  with 

Hellebore. — I.  For  the  Currant  Worm. — There  are  many  persons  who  from 
the  certainty  of  hellebore  to  destroy  them,  claim  it  the  best  remedy  yet  known. 
If  to  be  used,  the  American  AgncuUurist  tells  us  how  to  do  it.  It  claims,  also, 
that  if  used  in  this  manner  it  is  perfectly  safe.  As  to  the  way  of  using  it  it  says: 
"  Place  a  table-spoonful  of  the  powdered  hellebore  in  a  bowl;  pour  upon  it  a 
little  boiling  hot  water;  stir  so  as  to  wet  every  particle,  then  add  more  water^ 
stir  well  and  pour  into  a  pail;  then  rinse  the  bowl  and  poiu-  the  washings  into 
the  pail,  which  is  then  to  be  filled  with  cold  water.  Thus  prepared,  the  mix- 
ture is  to  be  syringed  over  the  bushes.  Two,  or  at  most  three,  applications  will 
finish  the  worms,  and  it  would  be  difficult  to  find  a  safer  or  more  effective 
remedy.  Success  with  this,  as  with  all  similar  things,  depends  upon  applying 
the  remedy  early.  Those  who  will  take  the  pains,  and  where  there  are  but  few 
bushes  it  is  advisable  to  do  so,  can  avoid  much  of  the  necessity  of  poisoning  by 
destroying  the  eggs  of  the  caterpillar.  These  are  laid  upon  the  underside  of  the 
lower  leaves  of  the  bushes,  and  the  leaves  themselves  may  be  plucked  and 
burned,  or  the  eggs  crushed  between  the  thumb  and  finger." 

Remarks. — This  would  be  about  at  the  rate  of  1  lb.  of  the  hellebore  to 
2o  gals,  of  water;  Mid  if  this  much  is  needed,  and  it  is  put  into  a  barrel  contain- 
ing this  much  water  a  day  or  two  before  it  is  to  be  applied,  first  pouring  boiling 
water  upon  it  in  a  pail,  etc.,  as  if  the  bowl  was  used,  then  stirring  it  3  or  3  times 
daily,  it  will  be  ready  for  use;  but  cover  up  carefully,  that  nothing  may  drink 
,  of  it  and  be  thus  also  destroyevi. 

II.  For  the  Bose  Sing. — The  same  strength  of  the  solution  of  the  hellebore 
will  also  destroy  the  rose  slug,  generally,  by  a  single  application,  if  thoroughly 
done;  but  if  one  application  fails  apply  again  more  thoroughly. 


668 


DR.  CHASE'S  BECIPES. 


Chloride  of  lime  dusted  on  lx)tli  sides  of  the  leaves  has  also  destroyed  the 
cuiTant  worm;  but  this  soon  absorbs  dampness  from  tlie  air,  hence  must  be  kept 
In  an  air-tight  can,  only  when  being  used. 

7.  Dust  of  Coal  Ashes,  Destructive  to  Currant,  Cuoumber 
and  Cabbage  Worms.— Tlio  Fruit  Recorder  says  it  has  for  8  or  4  years 
saved  their  currants  by  dusting  on  the  fine  sifted  ashes  the  same  as  the  lime 
above,  and  adds:  "  Tliey  are  as  effective  to  keep  tlic  striped  bug  off  the  cucum- 
ber vines,"  and  it  thinks  also  effective  against  the  ^cabbage  worm.  Certainly 
coal  aslies  is  an  excellent  fertilizer  for  currants  and  all  other  small  fruits,  as 
given  next  below,  and  I  have  not  a  doubt,  equally  valuable  for  the  orchard 
genenilly. 

Coal  Ashes  as  a  Fertilizer  for  the  Soils;  Also  Valuable  for 
Cherry  and  Other  Fruit  Trees,  etc.— I.  For  the  Currants.— Qommon 
coal  ashes,  well  distributed  about  roots  of  currants,  is  one  of  their  best  promo, 
ters.  This  should  be  done  by  loosening  the  soil  about  their  roots  and  placing 
ilie  ashes  near  them,  cover  firmly  with  earth  above,  and  the  bushes  will  bear 
such  clusters  as  will  speak  the  beneficial  effects  of  this  application  of  material 
too  commonly  thrown  aside  as  of  no  use. 

II.  Cherry  and  other  fruit  trees  also  greatly  accept  this  renovator,  and  if 
carefully  bedded  about  the  roots  with  coal  ashes  in  tlie  fall  the  yield  of  fruit  the 
following  year  will  surprise  the  cultivator.  Especially  is  this  effect  produced 
in  tlie  black  loam  of  Illinois,  We  have  in  our  mind  one  fruit  garden  there 
■where  all  the  small  fruit  wps  treated  in  this  way,  and  have  never  seen  their  yield 
excelled. — National  Farmer. 

Itemarka. — Vick,  the  florist,  says  that  "coal  soot  is  one  of  the  most  valu. 
able  substances  the  gardener  can  apply,  either  as  an  insecticide  (insect  killer)  or 
fertilizer.  It  will  kill  Insects  on  cabbage  and  other  young  plants.  In  liquid 
form,  of  about  a  peck  to  a  hogshead  of  water,  sprinkled  over  strawberries  and 
roses  from  the  watering  pot,  it  acts  as  a  fertilizer  and  insect  destroyer." 

9.  Currants  and  Gooseberries,  Setting  Out  for  Trees  or 
Bushes. — Both  the  currant  and  gooseberry  do  better  to  grow  from  cuttings 
than  from  the  roots.  The  wood  of  the  last  year's  growth  must  be  taken,  cut  it 
into  piocfes  from  8  to  10  inches  in  length,  and  insert  about  half  the  length  in  the 
usual  prepared  garden  soil,  press  the  ground  firmly  with  the  foot,  mulch,  and 
there  will  be  no  danger  of  not  growing.  Set  them  where  they  are  desired  to 
remain  permanently.  If  a  small  tree  and  not  a  bush  Is  preferred,  cut  out  all 
the  eyes  entering  the  ground.  If  a  bush,  let  the  eyes  remain.  We  prefer  tlio 
bush  for  two  reasons:  the  first  is,  more  fruit  is  obtained;  the  second,  it  is  longer 
lived.  In  fact,  the  bush  will  live  half  a  century,  only  requiring  thinning  out  of 
the  wood  once  in  a  while.  As  to  the  variety  of  currants,  we  prefer  decidedly 
the  old  Dutch  Red.  It  is  not  quite  so  large  as  some  others,  but  it  bears  as 
abundantly  and  is  less  acid  and  of  better  quality.  Of  gooseberries  we  prefer  ■ 
the  Downing.  It  is  of  good  quality,  an  excellent  bearer,  and  has  never  mil- 
dewed upon  our  premises. — Qermantown  Telegraph. 


MISCELLANEOUS. 


669 


10.  Qrafting  Currants— To  Avoid  the  Borer  and  Mildew.   The 

Bural  New  Yorker  says:  "Lovers  of  the  currant  and  gooseberry  have  reason 
to  feel  jolly  over  the  success  which  seems  to  attend  grafting  them  upon  the 
Missouri  curraat  {RU)e»  aureum),  which  is  not  liable  to  the  attacks  of  the  borer. 
Besides  they  are  exempt  from  mildew.  And  thus  by  a  single,  happy  hit  tho 
two  great  drawbacks  to  currant  and  gooseberry  cultivation  have  been  overcome. 
Tlie  beauty  of  these  little  trees  when  loaded  with  their  pretty  berries,  as  dis* 
pltiyed  at  tlie  Centennial,  is  of  itself  enough  to  insure  their  general  cultivation. 
It  w  'Id  bo  well  for  tliose  wlio  intend  experimenting  with  grafting  currants 
to  bear  in  mind  that  there  is  a  great  difTerence  in  tlio  variety  of  the  Mlssouii 
currant,  some  making  better  stocks  than  others." 

Jtemarks. — I  will  add,  here,  that  there  is  no  fruit  that  will  show  more 
Bi^ecdily  than  the  currant  the  effects  of  high  manuring.  If  large  and  luscious 
berries  are  expected,  thin  out  the  bushes,  and  cover  the  surface  with  good  rich 
manure,  after  having  poked  some  into  the  ground  around  them  as  far  out  as 
the  roots  extend. 

Qooseberries,  to  prevent  Mildew.— Edward  Martin,  of  Freehold, 
N.  J.,  says  he  prevents  mildew  on  his  goosebenrles  by  raising  tlie  English  vari- 
ety, and  applying  soapsuds  with  a  garden  syringe,  costing  only  $1.50,  begin- 
ning its  application  as  soon  as  the  fruit  begins  to  form,  twice  a  week  for  8  or 
4  weeks,  has  never  failed  him,  saving  the  suds  on  wash-days,  for  this  purpose. 

1.  CABBAG-E  WORM— Successful  Remedy.— A  correspondent 
of  the  New  York  Tribune  mokes  the  following  statement  as  to  the  destruction 
of  this  late  pest  of  the  garden,  not  in  the  least  injuring  the  cabbage,  as  anyone 
cau  judge.  He  says:  "  I  have  used  salt  for  the  cabbage  worm — at  the  rate  of 
a  large  tea-cupful  to  a  pail  of  water — for  the  last  two  years  with  perfect  suc- 
cess. Two  applications  have  been  all  that  were  needed.  It  killed  tho  worms 
(or  at  least  they  died)  without  hurting  the  cabbage  at  all." 

Remarks. — The  cabbage  worm  being  a  soft-skinned  thing,  I  think  the  salt 
will  destroy  them;  if  it  does  not  in  any  case,  try  the  copperas  tcr,  as  given  for 
ik'stroying  the  currant  worm  above.  The  copperas  will  not  injure  th(  cabbage, 
and,  I  think,  either  might  be  used  double  the  strength  given,  if  needed. 

2.  Cabbage  Worm,  the  Best  Remedy,  as  Shown  by  the  New 
Tork  Experiment  Station. — Common  yellow  hard  soap,  1  oz. ;  kerosene, 
1  pt. ;  water,  \%  gals. ;  well  mixed  and  stirred  and  applied  by  means  of  a  water- 
ing-pot, proved  the  best  of  anything  tried  at  the  above  station  in  1883.  They 
^tate  that  "  it  kills  all  the  worms  it  thoroughly  wets,  and  does  not  injure  the 
plant."  They  say  "it  must  be  kept  thoroughly  stirred  while  applying.  Sev- 
eral applications  may  be  needed." 

Remarks. — But  if  they  will  bring  the  soap  and  water  to  the  boiling  point, 
then  stir  in  the  kerosene,  it  will  make  a  permanent  mixture,  like  Prof.  Cook's 
in  reference  to  nearly  the  same  for  lice  or  scale  bugs  on  trees. 

3.  Cabbage  Plants,  Best  Manner  of  Setting  Out.— In  setting  out 
cabbage  plants  it  has-been  found  best  to  pull  off  the  largest  leaves,  leaving  only 
Hie  center,  as  they  arc  then  more  certain  to  live  and  to  do  better,  from  the  fact 


070 


DH.  CHAISE ' B  RECIPSa. 


that  the  large  leaves  often  wither  and  die  for  want  of  a  rcmly  support  from  tho 
transplanting. 

1.  ANTS,  BOACHES,  LITTLE  SPIDERS,  ETO.-To  Destroy 
— "  Hot  alum  water,"  says  a  recent  practical  woman  writer,  "  Is  the  latest  siig. 
gestlon  as  an  insecticide  (insect  killer).  It  will  destroy  red  ants,  black  ants, 
roaches,  spiders,  chintz  bugs  and  all  other  crawling  pests  which  infest  our 
houses." 

Bemarks. — This  writcT"  does  not  say  how  much  alum  to  use.  I  should  nay 
^  lb  to  1  pail  of  water,  sprinkled  about  their  haunts  boiling  hot,  would  do  tho 
work  well. 

2.  Another  writer,  after  being  pestered  with  red  ants  a  year  or  two,  di.  /r 
them  away  by  placing  raw  sliced  onions  about  the  closets. 

3.  Another  by  putting  tar,  1  pt.,  Into  water,  2  qts.,  and  placing  in  ihauow 
dishes  in  the  closets. 

4.  Anotlier  fjy  wetting  sponges  in  sweetened  water  and  placing  v/here 
they  enter  tho  house,  if  that  can  be  found,  else  in  the  closets,  and  after  an  hour 
or  two  dipping  into  boiling  water. 

5.  Another.— Destroys  rc»aches  by  distributing  the  freshly  dug  roots  of 
the  black  hellebore,  bruised  or  strewed  around  the  floor,  or  places  where  they 
frequent  at  nights,  claiming  it  to  be  as  infallible  as  it  is  poisonous,  and  they 
eat  it  with  avidity.  It  grows  in  marshy  places,  and  it  is  kept  by  druggists— 
these  being  dry  however,  would  have  to  be  soaked  or  steeped  a  little  to  allow  it 
to  be  mashed.  The  water  then  might  also  be  placed  in  shallow  dishes,  wi»h 
bits  of  shingle  laid  on  the  edge  to  allow  them  to  go  up  to  it.  See  8,  9  and  10, 
etc. 

e.  Ants,  to  drive  from  Lawns  or  other  Grounds.— Carbolic 
Acid,  crude,  1  part  to  the  water  40  parts,  (ounces,  pounds,  or  pints);  mix  and 
sprinkle  upon  their  mounds.  Why  noi,  good  then,  about  the  houses  where 
they  infest?  Standing  the  legs  of  safes  for  victuals  in  dishes  of  water  wilV  beat 
them  all  badly  as  to  getting  their  dinner  from  that  quarter. 

7.  Boaohes.— Have  been  driven  off,  or  killed,  as  I  suppose  by  laying 
red  wafers  firound  for  them  to  eat;  the  red  being  the  result  of  the  use  of  red 
lead,  whicJ-  is  poisonous  and  destructive.  Lozenges  made  with  red  lead  would 
do  the  same  thing;  a  mixture  of  red  lead,  say  one  oz.,  with  corn  meal,  }{  pt. 
moistened  with  molasses  to  a  consistence  of  batter,  and  spread  on  the  bottom 
of  plates  turned  up,  or  on  thin  pieces  of  boards,  will  also  destroy  them,  as  ihey 
eat  it  greedily. 

8.  Boaches. — I  have  seen  it  stated  that  a  lb.  of  powdered  borax  S(?at- 
tered  around  their  haunts  would  clear  any  house  of  roaches.  I  have  scattered 
It  upon  them  where  they  nested  in  drawers,  etc.,  and  have  seen  them  scatter 
with  the  dust  upon  them,  like  leaves  before  an  autumn  wind — like  the  leaves, 
never  to  return.  Yet  I  have  heard  others  say  it  did  no  good;  but  with  some 
of  these  plans,  perseverance  must  conquer. 

9.  Boachoj,  Ants,  Spiders,  Chintz  Bugs,  etc.,  to  Destroy. — 

The  Journal  of  C/cemiatry  publishes  the  following,  as  efficacioua  for  all  theso 


/i^f*  tirnf^-t!'^  l*i.Uv''Jl««^iW*-^'V-3l»S.V:.' 


MISOELLANEOUa, 


Hit 


pests.  It  says:  "Hot  nlum  water  is  a  recent  suggestion  as  an  lnt:octicidOr 
(insect  killer).  It  will  destroy  red  nnd  black  ants,  roaches,  spiders,  chintss: 
(striped  or  spotted)  bugs,  and  all  crawling  pests  which  infest  our  Rouses.  Dis- 
solve alum,  2  lbs.  In  8  or  4  qts.  of  boiling  water;  then  apply  it  with  a  brushy 
while  nearly  boiling  hot,  to  every  Joint  and  crevice  in  your  closets,  bedsteads, 
pantry  shelves  and  the  like.  Brush  the  crevices  in  the  floor  of  the  skirting  or 
niop  boards,  if  you  suspect  that  they  harbor  vermin.  If,  in  whitewashing  & 
ceiling,  plenty  of  alum  is  added  to  the  lime,  it  will  also  serve  *  -  keep  insects  at 
a  distance,  and  also  cause  the  white-wash  to  stick  better;  2  lb.  to  a  pail  i* 
enough.  Roaches  will  flee  the  paint  which  has  been  washed  in  cool  alum  water 
of  this  strength. 

Remarks. — This  is  confirmed  by  the  Cincinnati  Times,  only  the  IHrms  rco 
omnicndcd  it  as  strong  as  2  lbs.  to  2  qts.  of  water,  put  on  hot  with  a  white- 
wash brush.  It  also  recommends  carbolic  acid  diluted  witli  water,  and  api^lied 
with  a  brush  of  feathers  for  the  destruction  of  red  ants;  and  says:  "If  they  do< 
not  leave  the  first  time,  apply  "?aln  stronger,"  but  it  does  not  give  the  proper 
strength.  The  crude,  or  black,  dirty  acid,  which  the  crude  is,  could  not  b* 
used  on  shelves  in  the  cupboard  or  closets,  but  the  pure,  which  is  clean  anA 
transparent  would  have  to  be  used,  such  as  druggists  sell,  of  about  50  per  cent, 
strength,  for  about  25  cts.  an  oz.  This  strengtli  would  kill  them  certainly,  and 
I  think  if  as  much  water  is  added,  it  would  still  b-  strong  enough. 

Roaches  may  be  driven  away  by  putting  Scotch,  or  othc  highly  dried  BtmSt 
Into  their  haunts,  or  crevices,  and  about  the  shelves,  etc. 

10.  Boaohes  Utterly  Destroyed.— A  correspondent  of  the  Countrp> 
Oontleman  says:  "  I  give  a  recipe  to  your  correspondent  who  wishes  to  know 
how  to  get  rid  of  the  insects  he  calls  the  cockroaches,  although  1  think  he  mis- 
names them.  Let  his  wife  finish  making  peach  pioscrvcy  late  at  night  in  a 
smooth,  brif^ht,  brass  kettle ;  then  persuade  her  it  is  too  late  to  clean  the  kettle- 
till  morning,  but  set  it  against  the  wall  where  the  insects  are  thickest  and  retire 
to  rest.  In  the  morning  he  will  find  the  sides  of  the  kettle  bright  as  a  new  dol- 
lar, but  he  will  find  every  insect  that  was  hungry  in  the  bottom  of  the  kettle, 
when,  if  he  uses  the  recipe  I  did,  he  will  treat  them  to  a  sufficient  quantity  of 
boiling  water  to  render  them  perfectly  harmless.  As  I  thought  molasses  cheaper 
than  peach  preserve  juice,  I  ever  afterward  baited  the  same  trap  with  molasses, 
and  I  caught  the  last  one  of  millions.  I  pity  any  person  troubled  with  them. 
I  have  lived  30  years  since  making  the  discovery  (accidental),  and  have  never 
had  to  repeat  it." 

Bemnrkn. — There  is  no  mistake  about  the  name,  as  Webster's  Unabridged 
calls  them  cockroaches;  but,  for  short,  I  have  called  them  roaches,  wliich 
everybody  understands  just  as  well;  a.s  it  is  only  because  they  are  so  very 
troublesome,  and  hard  to  get  rid  of,  that  I  have  given  so  many  plans  by  which 
they  can  be  driven  away  or  destroyed. 

1.  BED  BUGS— To  Destroy.— Take  a  quart  bottle  and  fill  it  with 
equal  parts  of  best  alcohol  and  spirits  of  turpentine,  and  add  camphor  giim,  1 
oz.  Shake  well  when  used,  and  with  a  small  brush  wet  the  crevices,  foldings 
of  tae  curtains,  etc.,  if  there  is  the  least  sign  of  the  bugs  having  been  aboat 


572 


DR.  CHASE'S  RECIPES. 


them.  This  is  haiinless,  and  safe,  except  by  candle  light.  If  any  doubt  of  its 
success,  touch  a  bug  with  the  least  bit  of  it  you  can  put  on  him.  Use  it  freely, 
as  it  is  inexpensive,  but  positive,  in  its  destructive  powers;  and  does  not  stain 
bed  clothing.  Still  I  must  give  some  more,  which  are  poisonous.  Though 
the  next  is  not  poisonous,  but  more  likely  to  inflame,  or  explode,  than  this;  but, 
no  matter  what  may  be  used,  look  over  the  bedstead  in  a  week  or  two  to  meet 
any  new  ones,  from  nits  not  touched  at  first. 

2.  Naptha  alone,  or  even  gasoline,  will  destroy  bed  bugs  utterly  and 
quickly.    Put  on  as  No.  1,  freely. 

3 .  Bed  Bug  Poison.— Beat  the  whites  of  4  fresh  eggs  well,  and  then  put 
in  1  oz.  of  quicksilver;  or  in  this  proportion,  for  as  much  as  needed,  and  apply 
"with  a  brush,  or  feather,  as  most  convenient — keep  it  out  of  the  way  of  chil- 
■dren,  as  it  is  very  poisonous.  Corrosive  sublimate  pulverized,  J^  oz.,  beat  in 
in  the  same  way,  will  do  the  same  thing.  Or  it  can  be  used  in  liquid  form,  as 
in  the  next  recipe. 

4.  Bed  Bugs,  to  Get  Rid  of.— Spirits  of  turpentine,  }4  pt. ;  corro. 
•sive  sublimate,  3^  oz.  "When  dissolved  apply  with  brush  or  feather  to  everv 
•crevice.  Go  over  every  2  weeks  till  all  nits  are  hatched  out  and  killed— 2  or  3 
times  will  do  it  every  time.  It  is  poisonous.  These  poisonous  things  are  more 
•certain  to  prevent  a  return  than  the  others. 

6.  Another  and  better  plan  is  to  use  carbolic  acid,  2  drs.,  to  water,  3^  pt., 
.and  apply  as  the  others. 

e.    And  finally,  the  grease  cooked  out  of  salt  pork,  or  bacon,  applied  hot 
tty  keeping  over  a  dish  of  coals,  is  said  to  be  everlasting  in  its  effects  of  kill- 
ing and  keeping  them  away.    The  reporter  of  the  plan  had  been  30  years  with- 
out their  return.     I  should  only  fear  the  everlasting  squeak  of  the  bedstead  if 
applied  in  the  joints,  just  where  the  bugs  most  do  congregate. 

7.  Bed  Bugs,  to  Clear  ftom  Old  Cracked  Walls,  etc. -Tear 
off  the  old  paper  and  wash  the  walls  with  pretty  strong  boiling  hot  lye,  made 
from  wood  ashes,  or  the  concentrated  lye,  of  which  soap  is  made.  Two  ozs. 
of  this  would  be  enough  for  a  pail  of  water.  Put  it  freely  to  every  crack,  and 
about  the  base,  at  the  floor  joint,  as  well  as  next  the  plaster;  then  repaper  and 
you  are  safe.  If  the  wall  is  rough,  and  danger  of  nits,  wash  the  whole  wall 
with  the  hot  lye. 

Caterpillars  on  Fruit  Trees,  To  Destroy.— If  for  no  other  reason 
than  for  the  looks  of  an  orchard  every  bunch  of  caterpillars  should  be  destroj  ed 
4is  soon  as  seen ;  but  if  left  alone  they  multiply  and  soon  extend  from  tree  to  tree 
so  quickly,  to  the  destruction  of  the  orchard,  it  should  be  done  to  eradicate  them 
entirely  from  the  grounds,  as  nothing  is  so  unsightly  as  an  orchard  or  tree 
infested  with  these  pests.  The  most  positively  destructive  way  of  ridding  the 
trees  of  them  is  to  have  a  sheet-iron  dish  made  about  6  inches  deep  and  4  inches 
in  diameter,  wit!  ^  tube-like  piece,  5  or  6  inches  long,  standing  at  an  ancle  ot 
45°  (quarterly  pitch)  from  the  perpendicular,  at  the  bottom,  into  which  put  the 
«nd  of  a  slender  pole,  fitted  to  enter  the  tube  2  or  3  inches;  the  tube,  say,  1  inch 


■'h. 


t 


mfXELLANEO  US. 


579 


In  diameter,  having  2  or  3  small  holes  near  its  attachment  to  the  main  dish,  to 
allow  the  circulation  of  air  to  prevent  its  heating  and  burning  the 
pole;  and  near  the  bottom  of  the  dish  3  or  4  holes  of  %  ot  %  inch 
diameter  are  to  be  made  to  allow  a  draft  of  air  to  make  the  char- 
coal burn,  which  is  to  be  put  into  the  dish  and  set  burning;  then  an  extra 
person  besides  the  one  managing  the  pole  with  the  chaflng-dish  upon  it,  drops  in 
a  few  pieces  of  broken  up  roll  brimstone,  when  it  is  to  be  at  once  elevated  to  the 
nest;  the  fumes  of  the  brimstone  and  the  heat  soon  causes  a  stampede  that  is 
effectual.  If  you  don't  believe  it,  please  bum  a  match  under  your  nose,  and 
you  can  soon  tell  what  the  result  would  be,  if  long  continued.  To  give  the 
caterpillars  a  chance  to  drop  out,  pass  the  apparatus  up  through  their  nest.  No 
living  thing  can  stand  the  fumes  of  burning  sulphur;  but  brimstone  in  small 
pieces  is  best  for  this  as  it  does  not  burn  out  so  quickly  as  the  fine  sulphur.  Aa 
soon  as  a  nest  is  seen  go  for  it,  and  you  will  soon  eradicate  them.  The  plan  of 
of  burning  kerosene  destroys  the  limbs  too  quickly.  A  day  without  wind  is 
best,  lest  it  drive  the  fumes  away,  rather  than  allow  them  to  go  directly  upward 
through  the  nest. 

Weeds,  To  Destroy,  in  Gravel  Walks. — To  destroy  weeds  in 
gravel  walks  sprinkle  them  >  ith  carbolic  acid,  about  the  strength  of  1  of  acid 
to  40  of  water.  I  have  found  it  successful,  but  the  process  must  be  repeated  at 
least  once  a  year. — London  Journal. 

Remarks. — There  is  no  doubt  of  its  success,  but  1  lb.  of  stone  lime  boiled 
to  each  gallon  of  water,  stirring  a  few  times  while  boiling,  then  the  clear  water 
sprinkled  on,  or  poured  along  the  cracks  of  plank  walks,  will  kill  them  just  aa 
surely,  and  not  cost  one-quarter  as  much. 

1.  CISTERN— How  to  Btiiid.— I  see  that  a  subscriber  wishes  to 
know  the  best  way  to  build  a  cistern.  I  have  had  the  care  of  building  quite  a 
number,  and  would  say  to  him,  build  two  instead  of  one  so  large;  dig  the  holes 
and  put  on  two  good  coats  of  cement  on  the  bank,  and  arch  with  good  hard 
brick.  One  of  my  neighbors  has  one  that  I  built  for  him  16  years  ago,  in 
this  way,  and  it  has  been  in  use  ever  since.  I  had  one  built  for  myself  6 
years  ago:  the  masons  put  brick  all  round,  the  brick  settled  and  it  leaked.  I 
had  another  built  2  years  ago,  which  was  8  feet  across  in  the  clear  after  finished, 
and  9  feet  deep.  This  was  plastered  on  the  bank  and  arched  with  brick,  and 
has  been  full  of  water  ever  since,  and  has  not  leaked  a  drop  that  I  know  of. 
I  could  mention  more  made  in  this  way,  but  this  is  enough.  I  would  not 
iiave  brick  or  stone  in  the  sides  of  a  cistern  if  they  were  put  in  for  nothing; 
they  are  simply  thrown  away. — Mentor,  in  Coxintry  Oentleman. 

Ilemarka.—lt  the  Portland  cement,  which  is  the  best  water-lime,  I  think, 
in  use,  is  obtained,  or  the  best  water-lime  which  can  be  got  is  used,  there 
can  be  no  doubt  of  the  success  in  soil  that  does  not  cave;  but  in  clay  soil, 
they  claim,  nothing  but  tubs  built  of  plank  will  keep  out  the  surface  water. 
This  may  be  so,  but  it  seems  to  me,  even  on  clay,  2  coats  of  a  mortar  made 
with  the  best  Portland  cement  would  keep  the  surface  water  out  as  well  as 
it  would  keep  in  what  comes  in  by  tlie  spout.    It  would  save  much  expense 


'■%^' 


574 


DR.  C'nA,:E'S  RECIPES. 


if  successful,  which  I  fully  believe  it  would  be.    Any  plasterer  would  know 
the  proper  amount  of  clean  sand  to  use  with  it. 

2.  Cisterns,  How  to  Build  Square  or  Bound— The  DifTer- 
ence  in  Capaoity  with  the  Same  Number  of  Briok. — But  few  per- 
sons are  aware  that  a  square  cistern  holds  considerably  less  than  a  round  one, 
the  walls  contaiuing  the  same  number  of  brick.  But  it  is  a  fact,  nevertheless. 
For  instance:  about  2,800,  or  at  most,  3,000,  brick  will  make  a  cistern  10  feet 
square  and  10  feet  deep,  having  an  inside  surface  of  400  square  feet,  and  will 
contain  1,000  square  or  cubic  feet  of  water,  equal  to  about  7,500  gallons,  while 
the  same  number  of  brick  will  make  a  round  cistern  of  about  12%  feet  in 
diameter  and  10  feet  deep,  which  will  contain  about  1,270  cubic  feet,  or  9,235 
gallons,  a  gain  of  about  27  per  cent,  in  capacity,  with  no  more  cost,  either  in 
brick,  mortar,  or  laying  the  walls.  Calculate  about  7  brick  to  lay  a  4-inch  wall, 
for  each  square  foot  of  wall  desired,  whether  larger  or  smaller,  deeper  or  less 
depth,  it  matters  not.  For  the  size  above  given,  about  3  barrels  of  cement  will 
be  required,  as  the  bottom  ought  to  be  about  2  inches  thick.  In  laying  the  wall 
great  care  should  be  taken  to  ram  or  pack  the  dirt  down  very  firmly  behind  it, 
so  as  to  resist  the  pressure  of  water.  The  roof  should  be  arched  2  feet  below 
the  top  of  the  ground. 

ICE-HOUSE.— To  Build  Good  but  Cheap.— A  year  or  two  ago  I 
had  my  attention  called  to  an  ice-house  built  by  a  farmer  near  me,  which  was 
«imply  a  bin,  made  of  rough  boards,  16  feet  square,  and  roofed  over,  leav- 
ing a  large  opening  in  the  front  and  sides.  He  said  his  ice  kept  perfectly  until 
the  next  winter.  He  put  a  layer  of  sawdust,  about  a  foot  thick,  on  the  ground, 
and  then  stacked  tlie  ice  snugly  in  the  center,  18  or  20  inches  from  the  walls, 
and  then  filled  in  with  sawdust,  and  up  over  the  top  a  foot  or  more  thick.  Last 
winter,  before  filling  my  ice-house,  I  determined  to  try  this  method.  I 
accordingly  tore  out  all  the  inside  wall,  and  shoveled  out  the  sawdust;  then 
filled  by  stacking  it  snugly  in  the  center,  15  or  20  inches  from  the  wall.  This 
space  I  filled  in  with  pine  sawdust,  and  covered  the  whole  over  the  top  a  foot 
thif'"  or  more.  I  left  out  the  window  and  took  down  my  door  and  left  it  all 
open,  so  that  the  sun  could  shine  in  every  day.  Now  for  results.  At  the  pres- 
ent time  I  have  an  abundance  of  ice,  and  the  cakes  seem  to  come  out  as  square 
and  perfect  as  when  they  went  in,  seemingly  nothing  lacking  except  what  is 
used  out.  I  am  satisfied  how  to  build  an  ice-house. — Cor.  N.  T.  Farmers' 
Club,  in  Rural  New  Yorker. 

Remarks — I  see  this  writer  speaks  twice  of  a  "foot  or  more,"  i.  e.,  of  the 
sawdust  over  the  ice.  I  should  "go"  for  more,  say  as  least  18  or  20  inches,  and 
it  strikes  me  as  more  correct  also  to  keep  out  the  sun;  but  have  a  window  in 
each  gable  to  allow  the  wind  to  pass  through  to  carry  off  the  moisture  arising 
from  the  ice  I  am  honest  in  the  opinion  that  a  simple  wall  with  18  or  20  inches 
of  sawdust  between  the  wall  and  ice  is  better  than  a  double  wall.  Tramp 
the  sawdust  down  well  as  filled  in. 

This  is  confirmed  by  J.  S.  Stephens,  of  Moore's  Hill,  Ind.,  writing  to  the 
Cincinnati  Gazette,  with  a  slight  difference,  in  that  he  built  his  only  12  feet 

■1  -/  .  / 


mSCELLANEO  US. 


675 


r^. 


■square,  keeping  18  inches  of  sawdust  between  the  ice  and  boards,  giving  him  a 
block  of  ice  9x9  feet,  and  digging  six  inches  into  the  ground  at  the  bottom, 
then  putting  in  sawdust  enough  to  give  him  1  foot  wlien  settled  with  the  ice 
upon  it,  so  he  had  6  inches  drainage  above  the  ground;  lie  says,  too,  "the 
space  above  the  ice  to  be  open  aud  free  for  circulation  and  for  the  sun  to  shine 
in."  I  would  keep  the  sun  out,  except  by  windows,  to  let  the  air  go  through. 
The  Gazette  added  the  following  comment:  "We  regard  the  above  as  one  of 
the  best  plans  for  a  cheap  ice-house  ever  published.  Many  ice-houses  costing 
three  times  what  the  above  would  cost,  have  proved  failures,  the  ice  all  melting 
by  mid-summer. 

SHINGLES.— To  Make  Fire-Proof  and  More  Durable.— The 

Scientific  American  says:  "Take  a  potash  kettle  or  large  tub,  and  put  into  it  1 
barrel  of  wood-ashes  lye;  5  lbs.  white  vitriol,  5  lbs.  alum,  and  as  much  salt  as 
will  dissolve  in  the  mixture.  Make  the  liquor  quite  warm,  and  put  as 
many  shingles  into  it  as  can  be  conveniently  wetted  at  once.  Stir  them  up, 
and  when  well  soaked  (say  2  hours)  take  them  out  and  put  in  more,  renewing 
the  liquor  as  necessary.  Then  1p-'  the  shingles  in  the  usual  manner.  After 
they  are  laid,  take  the  liquor  out  that  is  left,  put  lime  enough  into  it  to  mrike 
whitewash,  and  if  any  coloring  is  desirable,  add  ochre,  Spanish  brown,  etc., 
and  apply  to  the  roof  with  a  brush  or  an  old  broom.  This  wash  may  be 
renewed  from  time  to  time.  Salt  and  lye  are  excellent  preservatives  of  wood. 
It  is  well  known  that  leach  tubs,  troughs,  and  other  articles  used  in  the  manu- 
facture of  potash,  never  rot.  They  become  saturated  with  the  alkali,  turn  yel- 
lowish inside,  and  remain  impervious  to  the  weather." 

Bemarks. — Where  no  wood-ashes  are  to  be  had,  potash,  or  the  concen- 
trated lye  for  soap-making,  5  lbs.  would  be  equal,  or  probably  half  stronger 
than  the  wood-ashes  lye,  as  above  given.  Of  course,  putting  the  shingles  loose 
into  the  mixture,  takes  up  twice  as  much  fluid  as  to  put  the  butts  in  up  to  the 
hand,  as  sometimes  done,  and  does  not  increase  their  fire-proof,  nor  lasting 
qualities.     The  dryer  the  shingles  the  better  will  they  absorb  the  mixture. 

1 .  CLOTH.— Fire-Proof.— For  clothing  to  be  starched,  put  ]4  as  much 
tungstate  of  soda  as  you  use  of  starch;  starching 'as  usual,  and  ironing,  which 
does  not  affect  its  fire-proof  qualities.  The  tungstate  of  soda  is  often  used  as 
a  mordant  in  dyeing,  which,  of  course,  makes  them  much  less  inflammable. 
There  is  so  much  life  lost  by  dresses  taking  fire  now-a-days  it  seems  that  advan- 
tage ought  to  be  taken  of  this  plan  of  fire-proofing  them  when  starched. 

2.  For  goods  not  needing  to  be  starched,  make  a  solution  of  %  lb.  of  the 
tungstate  to  each  gal.  of  water,  wet  thoroughly,  and  diy,  twice,  if  to  be  abso- 
lutely sure  against  blazing.    Soft  water  always.    May  be  ironed. 

Cloths,  to  Water-Proof. — Dissolve  sugar  of  lead,  10  ozs.,  in  a  com- 
mon wooden  pail  of  water;  do  the  same  with  the  same  amount  of  powdered 
alum  in  another  pail  of  water,  and  then  pour  together,  and  thoroughly  wet  the 
cloth  therein,  and  dry,  better  without  wringing.  If  weighted  and  allowed  to 
soak  awhile,  all  the  better. 


676 


DB.  CHASE'S  llECIPEa. 


"Water  Proof  Solution,  or  Faint,  for  Awnings,  eto.— Put  1  02. 
each  of  rosin  and  beeswax,  to  each  pint  of  linseed  oil  needed.  Apply  1  to  8 
coats,  as  you  desire. 

Oiled  Cloth  for  Hot  Beds;  Boxes  for  Hills,  for  Early  and 
Safe  Cultxire  tcova.  Bugs,  etc.— Linseed  oil,  4  ozs.;  lime  water,  2  ozs.; 
white  of  eggs,  1  oz. ;  yolks  of  eggs,  2  ozs.  Directions— Mix  the  oil  and  lime 
water  with  a  very  gentle  heat;  beat  the  eggs,  separately,  then  mix  all  together. 
Keep  these  proportions  for  any  amount  wanted.  Take  stout,  white,  cottoa 
cloth,  of  a  close  texture;  stretch  and  tack  it  closely  upon  frames,  or  boxes,  of 
any  size  you  wish;  then,  with  a  paint  brush,  spread  2  or  8  coats  of  the  mixture, 
as  each  coat  dries,  till  the  cloth  is  water  proof. 

Its  Advantages  Over  Olasa. — It  does  not  cost  one-fourth  as  much;  repairs 
are  easily  made;  the  boxes  or  frames  ere  light  to  handle;  and  there  is  plenty 
light  for  healthy  growth;  and  the  moisture  rising  from  the  earth  condenses  on 
the  under  side  of  the  cloth,  and  drips  back;  while  glass  becomes  hot,  and 
hence  calls  for  more  sprinkling, — Fruit  Record. 

Remarks. — A  box  a  foot  square,  placed  over  the  cucumber  or  squash  hills, 
and  the  dirt  packed  a  little  at  the  bottom  ensures  against  bugs,  as  well  as  to 
hasten  their  growth.  Tomatoes,  melons,  etc.,  and  garden  seeds  of  any  kind 
will  be  hastened  by  their  use;  and  if  packed  away  carefully  when  done  with 
them,  they  will  last  several  years,  by  a  new  coat  yearly.  This  covering  is  a 
certain  protection  also  against  late  spring  frosts. 

Greenhouse,  or  Hot  Beds,  Best  Shading  for  the  Glass.— Peter 
Henderson  says  the  best  shading  he  has  ever  used  for  the  glass  in  greenhouses 
or  hot-beds  is  naptha,  mixed  with  a  little  white  lead,  so  as  to  give  it  the  appear- 
ance of  thin  milk.  Tliis  can  be  put  on  the  glass  with  a  syringe,  very  quickly, 
at  a  cost  not  exceeding  25  cents  per  100  square  feet.  It  holds  on  the  entire  sea- 
son, until  loosened  by  the  fall  frosts.  There  is  no  better  authority  than  Mr. 
Henderson. 

1.  CANDIES— Everton  Taflfy,  with  Brown  Sugar.— Put  hut- 
ter,  ]4  lb.,  into  a  suitable  dish,  with  brown  sugar,  1  lb. ;  stir  over  the  fire  for  15 
minutes,  or  until  the  mixture  becomes  brittle  when  dropped  in  cold  water;  add 
lemon  or  vanilla  flavoring  after  the  cooking  is  completed;  cool  on  flat  buttered 
tins  and  mark  in  squares,  before  cold,  so  it  can  be  easily  broken.  This  is  a 
cheap  confection,  and  it  is  safe  to  say  that  no  kind  of  candy  brings  in  so  large 
a  revenue  to  the  small  manufacturers  and  dealers  from  the  school  children  of 
New  York  as  Everton  taffy. 

2.  Everton  Taflfy,  with  White  Sugar.— Put  loaf  sugar,  1  lb., 
into  a  brass  pan  (any  sauce-pan  will  do)  with  a  cup  of  water;  beat  ^  lb.  of  but- 
ter to  a  cream;  when  the  sugar  is  dissolved  add  the  butter,  and  keep  stirring 
the  mixture  over  the  flre  until  it  sets,  when  a  little  is  poured  on  a  buttered  dish. 
Just  as  it  is  done  add  6  drops  of  essence  of  lemon.  Butter  a  tin,  pour  on  the 
mixture,  }4,  to  %  inch  thick,  and  wlien  cool  it  will  easily  separate  from  the 
dish.     Mark  oif  in  squares,  if  you  wish  it  to  break  easily. 

Remarks. — If  this  was  not  called  Everton  taffy,  after  its  first  maker,  I 


■'! 


MISCELLANEO  US. 


677 


should  consider  it  butter  scotch,  but  under  its  new  name,  it  will  taste  all  the 
sweeter. 

3.  Molasses  Tafl^y.— Molasses,  3  cups  (Porto  Rico  is  best);  sugar,  1 
cup;  butter,  size  of  a  Guinea  lien's  egg;  nuts,  a  cup  or  two,  if  you  like;  soda, 
^  tea-spoonful.  Directions — Put  molasses,  sugar  and  butter  together,  and 
boil  to  nearly  the  brittle  point;  add  the  nuts,  if  used,  then  the  soda  and  if  not 
brittle  when  dropped  into  cold  water,  boil  until  it  is.  Pour  into  buttered  plates 
to  cool. 

Chocolate  Creams  and  Caramels.— These  Creams  and  Caramels 
were  sent  to  the  New  York  Examiner,  by  "Nula"  of  CJiyde.  Wayne  cc,  N.  Y., 
with  the  following  explanation,  also  vouching  for  their  reliability.  It  says: 
"Candies  made  at  home  are  so  much  purer  than  those  made  by  confectioners 
that  reliable  recipes  for  making  them  are  really  valuable.  We  have  used  the 
following  ones  long  enough  to  know  that  they  can  be  depended  upon." 

Cliocolate  Creams. — Take  2  cups  of  granulated  sugar,  and  3^  cup  of  sweet 
cream,  and  boil  them  together  for  just  5  minutes  from  the  time  they  begin  to 
boil.  Remove  from  the  stove,  add  a  tea-spoonful  of  vanilla,  and  stir  constantly 
until  cool  enough  to  work  with  the  hands.  Roll  into  little  balls,  and  lay  on 
buttered  papers  to  cool.  Put  J^  of  a  cake  of  Baker's  chocolate  in  a  bowl,  and 
set  the  bowl  in  hot  water  to  melt.  Do  not  add  water.  When  the  chocolate  is 
melted,  roll  the  balls  in  the  melted  chocolate  with  a  fork,  and  replace  them  oa 
the  buttered  papers.  I  never  ate  richer  or  more  delicious  chocolate  creams. 
When  the  white  mixture  has  partly  cooled,  it  may  be  dropped  on  buttered 
papers,  and  nut  meats  be  put  on  top,  making  it  a  pleasing  variety. 

Chocolate  Caramels. — Molasses  1  cup,  2  cups  sugar,  1  cup  rich  milk  or 
cream,  and  %  a  cake  of  Baker's  chocolate.  Boil  20  minutes  and  turn  into  but- 
tered tins.  Cut  into  squares  when  partly  cool.  Flavor  with  vanilla  as  you  re- 
move it  from  the  stove.  The  flavoring  for  any  candy  ought  not  to  be  put  ia 
until  it  is  a  little  cool,  to  save  evaporation  of  the  fine  aroma  or  flavor. 

Cocoanut  Candy. — Put  into  a  suitable  kettle  pulverized  white  sugar,  4 
lbs. ;  the  beaten  whites  of  2  eggs,  and  the  milk  of  2  cocoanuts.  Stir  together, 
and  place  over  the  fire  until  you  see  it  is  thickening;  then,  having  the  meats 
nicely  grated,  put  in,  and  watch  and  stir  carefully,  till  it  hardens  quickly  when 
dropped  into  cold  water;  then  pour  on  buttered  tins  or  marble  slabs.  Spread 
out  to  thickness  desired,  and  before  cold  mark  off  to  suit. 

Remarks — If  done  with  judgment  and  care,  it  is  very  nice.  A  gentleman 
or  his  wife,  in  the  house  where  I  room  at  this  writing,  Jan.,  '85,  roukes  a 
batch  of  this  nearly  every  evening,  and  sells  it  the  next  day  to  the  school  chil- 
dren. They  sometimes  cook  it  till  it  takes  rather  a  yellow  or  brown  shade,  as 
some  of  the  children  like  it  better  than  if  left  entirely  white. 

Putty  (Old),  To  Bemove  Easily.— It  is  quite  difficult  to  remove  the 
old  putty  from  the  sash  when  a  glass  is  broken ;  but  if  you  apply  a  hot  solder- 
ing iron  to  the  putty  and  pass  it  slowly  over  all  that  you  desire  to  remove  it 
softens  it  quickly  so  it  can  be  removed  nearly  as  readily  as  if  just  put  on.  Any 
iron  that  is  of  such  shape  as  to  allow  its  close  contact  with  the  putty  will  do  as 
9t 


V. 


678 


DH.  CHASE'S  RECIPES. 


well  a8  a  regular  soldering  iron,  but  one  of  these  would  be  very  convenient  lij 
every  family — especially  in  the  country — for  purposes  of  soldering  tinware,  to 
save  taking  it  to  town  to  get  it  done,  or  otherwise  stuffing  a  rag  into  the  hole. 
Boft  soap  will  do  the  same,  but  takes  much  longer. 

Flavoring  Extracts,  Lemon  and  Orange,  Home-Made.— When- 

ever  either  of  these  fruits  are  being  used  cut  the  rinds  rather  finely  and  put  into 
fruit  jars  or  large-mouthed  bottles  and  cover  with  alcohol ;  fill  and  press  in  from 
time  to  time  until  full,  keeping  covered  with  the  alcohol.  After  a  couple  of 
weeks  the  flavor  will  be  nearly  or  quite  equal  to  the  extracts  kept  on  sale,  espe- 
cially so,  if  the  bottle  or  jar  is  pressed  full  of  the  rinds  and  the  crevices  only 
filled  with  the  alcohol.    IFse  the  same  as  the  extract. 

Elevator  &om  Cellar  to  Pantry. — Elevators  from  kitchen  to  dining- 
room  are  very  common,  but  not  any  more  important  than  one  from  cellar 
to  pantry.  It  can  be  made  with  3  or  4  shelves,  using  plank  for  end  pieces,  and 
will  be  better  if  made  with  a  back  of  wire  cloth,  with  doors  in  front,  having  the 
same  covering  in  the  place  of  panels,  the  same  as  safes  for  victuals ;  then  the 
woman  can  place  her  victuals  therein  and  lower  to  the  cellar  without  going 
down  at  all,  and  raise  when  wanted  for  the  next  meal.  If  a  wife  is  worth  sav- 
ing, have  one  put  in  at  once,  and  she  will  bless  you,  as  well  as  the  day  you  had 
it  done.  Make  as  light  as  possible  to  be  stout  enough  for  the  purpose.  Any 
good  mechanic  can  do  it.  ,        ,    ,,;  >,-  .    c.  , 

1.  VINEG-AB— from  Sugar.— Good  brown  sugar,  J^  lb.;  soft  warm 
warter,  1  gal.  Keep  same  proportions  for  any  amount  you  desire  to  make. 
Yeast,  good  brewer's,  %  pt.  or  hop,  home-made,  1  pt.  strained  for  each  10  gals. 
Directions — Dissolve  the  sugar  in  a  pail  by  pouring  hot  water  upon  it  and 
stirring,  or  else  put  into  the  keg  and  shake  thoroughly  to  dissolve  it;  then  add 
the  balance  of  water  for  the  amount  to  be  made,  and  add  the  yeast  when  the 
water  is  only  warm.  To  scald  yeast  kills  it.  TAe  kegs  or  bbls.  should  never 
be  more  than  %  or  9^  filled,  as  vinegar  to  make  quickly  must  have  a  large  sur- 
face to  allow  warm  air  to  come  in  contact  with  the  fluid.  Put  mosquito  netting 
or  coarse  cheese  cloth  over  the  bung  to  keep  out  the  flies  and  let  the  air  in.  If 
shaken  daily  it  makes  quicker — in  from  2  to  4  weeks,  according  to  the  heat  of 
the  sun  or  the  warmth  of  the  room  in  which  it  is  placed.  A  pt.  to  1  qt.  of 
shelled  corn  will  do  veiy  well  in  place  of  yeast,  as  it  has  a  great  fermenting 
power;  but  after  3  weeks  at  most,  if  corn  is  used,  the  vinegar  must  be  drawn 
off  to  get  rid  of  the  corn.  If  you  have  1  gal.  of  good  vinegar  to  put  into  each 
5  being  made,  no  yeast  or  corn  need  be  used. 

2.  Vinegar,  from  Molasses.— Good  molasses,  1  qt.  to  each  gal.  of 
warm,  soft  water.     Make  every  way  the  same  as  No.  1. 

3.  Vinegar,  from  Sugar  or  Molasses,  Hop  Yeast  and  Corn.— 

Mrs.  R.  J.  Simpson  of  Hedgeman,  Kan. ,  in  answer  to  an  inquiry  in  the  Blade, 
"how  to  make  vinegar,"  says:    "To  10  gal.  of  water  take  10  lbs.  of  sugar,  l' 
gal.  of  hop  yeast  sponge,  set  and  let  get  light  as  for  bread,  boil  1  gal.  of  com 
till  tender,  when  cool  pour  in  an  open  keg  or  jar  all  together,  and  in  2  or  8 


MISOELLANEOffS. 


m 


weeks  you  will  have  the  best  of  vinegar.  Shaking  or  moving  around  does  not 
injure  it  at  all;  it  never  dies;  keep  covered." 

Bemarka— Here  you  see  an  open  keg  or  jar  is  called  for,  knowing  tu<ii,  air 
must  come  in  contact  with  a  large  surface  of  the  fluid  to  make  quickly;  but  a 
keg  or  bbl.  only  %  full,  or  a  little  more,  gives  a  larger  surface  to  the  air,  of 
course,  laying  on  its  side,  and  the  bung  only  covered  with  open  cloth  or  mos- 
quito netting,  keeps  out  the  flies  and  dirt  and  allows  the  daily  shaking,  which 
also  hastens  its  oxygenation,  souring,  by  giving  a  new  surface  to  the  air  at  each 
shaking.  It  is  also  more  cleanly,  becaxise  less  likely  to  have  anything  get  into 
it.  But  remember  where  sponge  yeast  and  com  are  used,  when  the  fluid  has 
worked  clear,  in  about  3  weeks,  it  should  be  poured  off,  the  dregs  and  corn 
strained  out,  or  otherwise  got  rid  of,  and  the  fluid  returned  and  shaken  daily 
till  the  vinegar  is  as  sharp  as  desired.  Another  lady  signing  herself  "M.  A.  M." 
—Mama,  I  suppose  it  means — gives  the  following  plan  of  making: 

Corn  Vinegar. — "Cut  off  of  the  cob  1  pt.  of  corn,  then  take  1  pt.  of 
brown  sugar  or  molasses  to  1  gal.  of  rain  water;  add  the  corn,  put  into  a  jar, 
cover  with  a  cloth,  set  in  the  sun,  and  in  3  weeks  you  will  have  good  vinegar. 
I  have  made  it  5  years,  and  know  it  is  good.  Have  cider  vinegar,  but  like  the 
corn  vinegar  best." 

Cider  Vinegar.— Pure  cidei  vinegar  is  acknowled  ed  to  be  the  best  that 
can  be  made.  To  make  it  quickly,  a  writer  gives  us  the  following  i^lan.  He 
says:  "Expose  a  large  surface  of  the  cider  to  the  action  of  the  atmosphere;  it 
will  turn  rapidly  to  vinegar;  for  instance,  if  the  cider  is  put  into  buckets  or  tubs 
in  the  sun,  and  a  mosquito  netting  is  laid  over  the  top  of  it  so  that  the  flies  will 
not  touch  it,  and  shield  it  also  from  rain  by  boards,  in  3  or  4  weeks  you  will 
have  strong  vinegar.  The  larger  the  surface  exposed  to  the  air,  the  sooner  the 
fermentation  will  take  place  and  vinegar  be  formed.  Place  a  bucket  of  cider 
behind  a  cooking  stove  constantly  in  use,  and  you  will  soon  have  vinegUiT. 
Warmth  and  air  are  all  that  are  needful." 

Remarks — This  would  be  impracticable  except  in  small  quantities,  and  in 
warm  snmmer  weather.  If  this  writer  had  said  warmth,  air  and  time  are  all 
that  are  needful  to  make  vinegar  out  of  cider,  he  would  have  covered  the 
whole  ground,  for  'tis  rather  a  slow  process.  Not  much  use  to  try  to  do  any- 
thing more  with  cider  the  season  it  is  made  only,  only  to  leave  the  bungs  out  of 
the  bbl.  to  allow  its  first  fermentation  to  proceed,  or  it  is  best  to  leave  the  bung 
out  all  the  time,  if  the  cider  is  to  be  made  into  vinegar.  And  those  who  desire 
to  make  it  in  quantities  for  sale,  will  do  best,  no  doubt,  to  follow  the  French 
plan  below  described  by  the  Maine  Farmer,  as  follows: 

"  Old  cider  or  vinegar  barrels,  if  sound,  are  preferred  to  new  ones,  but  if 
new  they  are  washed  with  scalding  water;  boiling  vinegar  is  next  poured  in  and 
the  bung  closed  and  the  barrel  allowed  to  stand  until  its  sides  become  thor- 
oughly saturated  with  the  vinegar.  This  requires  from  1  to  3  days,  according 
to  the  material  of  which  the  barrel  is  made.  After  this  preparation  it  is  filled 
about  one-third  with  strong  and  pure  cider  vinegar  and  2  gallons  of  cider. 
Every  eighth  day  thereafter,  2  gallons  of  cider  are  added  until  the'  barrel  I* 


580 


DR.  CHASE'S  RECIPES. 


two-thirds  full.  In  14  days  after  the  last  two  gallons  are  added  the  whole  wiU 
have  turned  into  vinegar;  one-half  of  which  is  drawn  off  and  the  process  of 
filling  with  cider  begun  again.  In  summer  the  oxygenation  will  go  on  in 
the  sun,  but  in  cool  weather  the  liquid  Is  kept  where  the  heat  can  be  main- 
tained at  about  80  degrees.  By  this  process  it  takes  a  little  more  than  two 
months  to  produce  vinegar." 

Remarks.— You  will  understand  this  16  gals.  Is  produced  in  each  bbl.,  so  if 
a  man  is  working  100  bbls.  he  makes  1,600  gals.,  or  about  50  bbls.  of  82  gals. 
each  (which  is  a  legal  bbl.),  every  two  months  of  the  summer  season;  and  if  he 
is  going  to  carry  it  on  for  a  business,  as  a  man  does  in  this  city  (Toledo,  0.), 
and  has  a  suitable  building,  he  can  work  500  bbls.  as  well  as  100,  In  summer, 
free  air  is  admitted  by  lowering  and  raising  windows,  and  if  he  chooses,  can 
make  considerable  in  the  colder  months  by  keeping  his  room  warm  with 
stoves  or  urnaco,  if  the  demand  justifies  it.  This  gentleman  tells  me  that 
some  old,  pure  cider  vinegar,  to  mix  with  the  newer  cider,  is  far  preferable  to 
yeast  or  any  other  ferment,  which  will  be  found  to  be  a  great  aid,  as  mentioned 
in  the  close  of  the  directions  of  No.  1 ;  and  if  a  larger  amount  than  there 
named  is  used,  even  1  to  8,  or  the  bbl.  filled  one-third  full,  as  in  the  French 
plan  above,  it  will  make  all  the  quicker.  Quite  an  important  point  for  those 
who  may  wish  to  manufacture  vinegar  of  pure  cider,  in  the  cities  or  for  city 
trade,  is  to  have  one  or  more  large  casks  in  the  building,  holding  1,000  gals. 
(Mr.  Hine,  of  this  city,  before  referred  to,  has  two  such),  into  which  it  is  all 
placed,  before  sold,  as  it  insures  a  greater  unifoimity  of  taste,  from  the  large 
amounts  always  kept  in  these  large  tanks  or  casks.  Mr.  Hine's  1,000  gal.  casks, 
in  cheap  times,  cost  him  only  $50  each,  but  he  thinks  they  pay  in  giving  this 
uniformity  of  taste;  as  without  them  the  taste  depends  upon  the  kind  and  qual- 
ity of  the  apples  from  which  the  cider  is  made.  A  3-story  building  is  none  too 
high,  as,  after  the  first  working  of  the  cidc.  is  over  in  the  lower  story  or  base- 
ment, it  is  pumped  to  the  third,  and  after  6  months  or  so  it  is  run  into  barrels 
in  the  next  story  below  by  means  of  rubber  tube  siphons,  and  then  again  into 
the  large  casks,  when  properly  worked  or  having  become  vinegar  fit  for  sale- 
it  is  the  trut)  way  of  making  pure  cider  vinegar  in  large  quantities. 

Vinegar  From  Tomatoes. — It  is  claimed  that  ripe  tomatoes  furnish  a 
juice,  or  cider,  if  you  wish  to  call  it  such,  that  makes  an  excellent  vinegar  with- 
out the  addition  of  sugar;  but  my  own  idea  would  be,  that  from  J^  to  J^  lb.  of 
sugar  would  be  required  to  each  gal.  to  make  excellent  vinegar.  With  this 
addition,  no  doubt,  it  will  make  good  vinegar,  for  with  3'or  4  lbs.  to  each  gal. 
it  will  make  a  good  wine,  if  a  slight  taste  of  the  tomato,  which  it  retains,  is  not 
objectionable. 

Vinegar  Prom  Alcohol,  or  Proof  Spirit,  Strength  Required — 

It  is  recently  claimed  that  to  make  vinegar  with  alcohol,  or  proof  spirit,  which 
is  the  cheapest — either  should  contain  80  per  cent,  of  alcohol.  It  is  necessary 
to  use  from  17  to  25  per  cent,  of  it,  i.  e.,  17  gals,  of  proof  spirit  with  water  to 
make  100  gals,  makes  good  vinegar — this  is  about  1  to  6,  while  25  per  cent.,  or 
1  to  4,  makes  extra  strong.    This  can  be  made  in  the  sun,  or  a  warm  place,  by 


■V ; 


MI8CELLANE0  US. 


681 


working  with  yeast,  as  other  vinegars  are  made,  or  by  putting  it  through  what 
is  called  the  German  process  of  filtering  it  through  beech  shavings,  described 
in  the  U.  8  Dispensatory.  But  the  plan  of  using  any  of  the  mineral  acids  in 
making  vinegar  is  deleterious  to  health,  and  ought  not  to  be  done. 

VINEGAB,  SPICED— For  Table  Use,  Mixed  Pickles,  etc.— 

People  of  late  years  have  got  into  the  habit  of  spicing  vinegar  highly  for  table 
use,  as  well  as  for  various  kinds  of  mixed  piekles,  and  even  for  the  common  or 
cucumber  pickles,  and  as  it  gives  an  extra  relish,  if  nicely  dene,  I  will  give  one 
of  the  best;  then  one  with  plain  celery,  and  one  of  currie  flavor,  which  can  be 
prepared  and  bottled  or  jugged,  always  ready  for  use.  For  a  highly  spiced 
vinegar  make  as  follows;  but,  if  in  any  case  tlie  onions,  garlics,  or  any  of  the 
spices  are  not  desired  from  not  liking  their  peculiarities,  leave  them  out;  or  you 
may  add  half  as  much  more  of  any  spice  you  prefer  to  be  most  prominent  iu 
the  vinegar: 

For  each  gallon  of  good  cider  vinegar,  slice  small  garlics,  6;  and  small 
onions,  1  doz. ;  horse  radish,  2  good  sized  roots,  also  sliced;  bruised  ginger  root, 
4  ozs. ;  black  pepper  and  allspice,  unground,  each  2  ozs. ;  cloves,  20;  cayenno 
peppers,  1  doz.,  or  3  or  4  medium  sized  red  peppers;  and  mustard  seed,  4  ozs. ; 
and  if  a  yellow  shade  or  color  is  desired,  put  in  tumeric  root,  bruised,  1  oz. ; 
but  as  this  is  only  to  color,  I  prefer  it  without.  Directions — Put  all  into  a 
stone  jar,  place  on  the  back  of  the  stove,  cover,  and  let  steep,  or  keep  hot  6  to 
10  hours;  then  strain  and  bottle  for  use;  or  set  away  in  the  jar,  closely  covered, 
as  you  prefer.  Suitable  for  cauliflower,  cabbage,  cucumbers,  or  any  mixed 
pickle;  or  to  use  on  the  table,  in  place  of  common,  plain  vinegar,  for  which  I 
like  it  very  much. 

Celery  Vinegar. — Put  3  ozs.  of  celery  seed  into  a  quart  bottle,  and  fill 
with  good  cider  vinegar,  or  white  wine  vinegar.  After  a  few  days  it  is  nice  to 
tlavor  soups,  or  gravies,  or  to  use  in  place  of  celery  salt,  upon  meats,  etc.  The 
more  seed  used,  up  to  4  ozs. ,  makes  the  stronger  flavor.  Diluted  alcohol,  or 
brandy,  will  suit  some  persons  better  than  the  vinegar.  Let  them  use  either, 
as  they  like  best. 

Currie  Vinegar. — Put  cume  powder  (which  see),  3  ozs.  to  each  quart  of 
good  cider  vinegar,  and  steep  as  spiced  vinegar,  above,  then  bottle,  and  add,  as 
you  like,  of  it  to  meat  gravies,  or  sour  pickles,  etc. 

PICKLES— Very  Pine  for  Present  Use  and  Keeping  Over. 

— Elma,  of  Hancock,  N.  Y. ,  in  the  Blade,  gives  the  following  plans,  and  as  I 
know  they  are  good,  I  adopt  them: 

I.  For  Present  Use. — I  will  give  them  in  her  own  words;  she  says:  "I 
want  to  give  the  best  recipe  for  pickles  I  ever  used.  I  found  it  2  years  ago  in 
an  old  book,  and  I  do  wish  you  could  all  have  one  of  the  pir'klcs,  now  about  a 
year  old  Pick  the  cucumbers,  being  careful  to  leave  on  the  stems.  Small 
cucumbers  make  the  nicest  pickles.  [I  always  prefer  a  medium  sized  pickle.] 
Wash  them,  sprinkle  on  enough  salt  to  nearly  cover,  then  pour  boiling  water 
over  them.    Let  them  stand  till  cold,  or  over  night.    Drain  off  the  salt  and 


582 


DR  CHASETS  RECIPE8. 


'> 


''   .  / 


water,  and  put  thorn  into  cold,  spiced  vinegar     Repeat  this  whenever  the  cq> 
cumbers  are  picked,  or  until  you  have  :  lade  pickles  enough." 

II.  To  Keep  Over  Winter, — "  Now  for  tliose  wanted  to  keep  all  winter- 
take  them  out  of  the  first  vinegar,  and  cover  them  with  some  more,  in  which 
put  »pices  to  suit  the  taste.  Be  sure  to  have  it  scalding  hot,  and  put  a  piece  of 
alum  in;  also,  a  dozen  slices  of  horse  radish.  A  piece  of  alum  the  site  of  a 
large  hickory  nut  for  every  3  gallons  of  pickles.  If  you  try  this  recipe,  I  don't 
believe  you  will  make  them  any  other  way.  I  do  liope  tliis  will  be  published 
before  it  is  time  to  pickle.  Every  one  that  has  ever  eaten  any  of  mine  say, 
'  How  do  you  make  them?    I  never  ate  such  pickles  before.'  " 

Remarks. — The  putting  on  salt,  and  the  water  boiling  hot,  causes  the  cucum- 
bers to  shrink,  i.  e.,  they  part  with  their  own  superabundance  of  water,  so  they 
do  not  reduce  the  strength  of  the  vinegar;  not  only  this,  but  it  also  extracts  a 
gummy,  or  resinous  juice,  making  them  more  palatable,  and  more  healthful. 
Still  if  it  is  seen  at  any  time  the  vinegar  is  not  as  strong  as  it  should  be,  le 
scald,  or  tlirow  away  if  very  weak  and  flat,  and  put  on  new  spiced  vinegar,  or 
good  plain  vinegar,  as  you  choose.  The  alum  sets,  or  helps  to  retain,  the 
green  color;  and  in  the  amount  she  uses,  it  will  be  no  objection.  Of  course 
pickles,  or  cucumbers  for  making  them,  can  be  put  up  with  salt,  covering  fairly, 
each  well  placed  layer,  with  salt,  as  filled  in,  and  weighted  to  keep  them  close 
and  thus  they  part  with  water  enough  to  cover  them,  without  any  being  added- 
then  freshened,  and  treated  as  fresh,  when  desired  to  prepare  them.  No  dan- 
ger of  getting  on  too  much  salt,  if  soaiied  about  8  days,  changing  the  water 
daily,  when  put  into  vinegar. 

French  Pickles,  Delicious. — Mrs.  E.  S,  Swartsy,  in  the  E&usekeeper, 
of  Minneapolis,  Minn.,  gives  us  her  rf'cipe,  which  she  says  is  delicious.  "One 
colander  of  sliced,  green  tomatoes;  1  qt.  sliced  onions;  1  colander  of  pared 
and  sliced  cucumbers;  2  handfuls  of  salt;  let  stand  24  hours.  (I  should  think 
over  night  was  long  enough.)  Tlicn  drain  and  add  celery  seed  and  allspice, 
each  J^  oz  ;  1  tea-spoonful  of  pepper;  1  table-spoonful  of  tumeric  (this  is  only 
for  color — a  yellow  shade);  1  lb.  of  brown  sugar;  2  table-spoonfuls  of  mustard, 
and  1  gallon  of  vinegar. 

Remarks.— 1  should  think  a  small  head  of  cabbage,  and  1  of  cauliflower 
might  be  added  also,  with  satisfaction ;  and  it  would  be  more  Yankeefied,  if  all 
were  chopped,  and  the  vinegar  put  on  hot.  The  currie  vinegar,  above,  would 
be  nice  on  some,  of  any  kind  of  pickles,  for  a  chango. 

1.    APPLES— Dried  and  Evaporated,  Hotv  to  Cook.- A  lady 

in  one  of  the  Rurala  becomes  enthusiastic  over  dried  apples,  and  tells  us  how  to 
cook  them,  with  which  the  author  so  fully  agrees  that  he  gladly  gives  it  a  place, 
She  also  covers  the  ground  of  cooking  the  evaporated  apples  prepared  by  the 
manufactories,  but  they  sell  so  high  I  am  glad  to  be  able  to  give  a  plan,  in  the 
next  recipe,  of  drying  at  home  so  they  shall  be  nearly  if  not  quite  equal  to  those 
of  the  manufactories.  This  lady  says:  "  After  the  apples  are  well  washed  and 
rinsed  in  at  least  two  waters,  place  them  in  a  porcelain  kettle  or  tin  pan;  fill 
the  vessel  nearly  full  of  cold  water;  this,  however,  must  depend  on  the  size  of 


JflSrELLANEOUS. 


683 


the  vessel  and  tlio  quiilify  of  the  apples.  Let  them  very  gradually  como  to 
boiling,  keeping  them  covered  tightly.  As  soon  as  they  arc  boiling  put  in  as 
much  sugar  as  you  think  will  be  required.  I  generally  use  a  tea-cupful  to  1  qt. 
of  apples,  measured  before  being  washed.  Keep  a  tea-kettle  full  of  boiling 
water  always  ready  when  you  arc  cooking,  and  while  the  apples  arc  stewing  add 
boiling  water  from  time  to  time,  as  it  is  needed.  Boil  them  slowly  and  steadily 
until  tender,  but  not  until  they  seem  to  shrink  up  and  turn  dark.  If  you  use 
white  or  brown  sugar,  and  don't  add  spices,  and  don't  mash  the  apples  into  aa 
unsightly  mass,  and  have  plenty  of  Juice,  with  sugar  enough  to  make  it  rich, 
but  not  to  deaden  its  taste  of  the  apple,  and  serve  up  wliile  fresh,  you  can  have 
a  dish  good  enough  for  anybody  to  eat,  and  something  better  than  half  thfr 
cannr'd  fruit  in  iise. 

"  The  evaporated  apples  are  better  than  the  dried.  They  should  be  cov- 
ered with  cold  water  and  only  let  simmer  10  minutes.  They  are  not  in  general 
use,  and  are  of  high  price.  I  must  not  omit  to  mention  that  the  juice  of  nicely 
stewed  dried  apples  is  a  delicious  beverage  for  the  sick,  and  possesses  a  flavor 
peculiarly  refreshing  and  grateful,  especially  where  there  is  fever." 

Jiemarks. — This  lady  is  perfectly  correct  in  the  idea  that  plenty  of  juice  is 
the  important  part  of  cooking  dried  apples.  They  should  also  be  covered,  as 
she  says,  while  cooking,  and  although  they  ought  to  be  cooked  tender,  yet  they 
should  not  be  done  to  pieces  nor  mashed.  In  this  manner,  as  the  girls  say 
now-a-days,  "They  are  just  splendid," — no  better  sauce  made,  for  me. 

2.    Drying  Fruit  at  the  Manuftictories,  and  Homo-Drying.— 

At  a  recent  meeting  of  the  Ohio  State  Horticultural  Society,  at  Canton, 
Mr.  James  Edgerton  read  a  paper  upon  the  modern  methods  of  drying  or  evap- 
orating fruits.  Mr.  8.  B.  Mann,  of  Adrian,  Mich.,  in  response  to  requests  from 
the  members,  gave  an  account  of  a  fniit-drying  establishment  in  his  town,  ia 
which  five  large  Alden  machines  were  used.  It  hml  cost  $10,000,  and  had  paid 
for  itself  in  five  years.  Its  capacity  was  400  bushels  every  24  hours.  It  gave 
employment  to  50  or  60  hands,  chiefly  girls,  working  in  2  sets,  day  and  night, 
paring  and  cutting  the  fruit.  The  benefit  to  the  community  from  the  establish- 
ment was  great,  and  the  neighboring  farmers  would  be  sorry  to  lose  it  from 
among  them.  Mr  Mann  said,  for  the  benefit  of  the  ladies,  that  if  they  would 
slice  fruit  across,  in  thin  slices,  place  it  on  trays  in  the  sun,  covered  with  thin 
muslin  cloth,  they  could  drj'  fruit  which  would  closely  resemble  that  prepared 
by  the  Alden  process.  Mosquito  netting  was  not  so  good  for  covering  as  thin 
cloth.  In  the  Alden  process,  the  white  color  was  obtained  by  driving  the  fimiea 
of  sulphur  through  the  dryer.    (See  "Evaporated  Frait.") 

These  thin  sliced  apples  ought  to  be  dried  on  wooden  trays,  not  on  old  tin, 
by  any  means.  Wooden  trays  might  be  easily  made  about  2  feet  long  and  15 
to  20  inches  wide,  by  nailing  pieces  of  lath,  slit  up  to  ^  or  %  square,  nailed  on 
end  cleats,  with  a  lath  of  full  width  on  the  ends  of  the  cleats  running  the  whole 
length,  to  form  sides,  to  prevent  the  apples  from  slipping  off — the  square  bits 
of  lath  forming  the  bottom,  nailed  about  J^  inch  apart,  to  allow  air  to  pass  up 
through;  the  side  lath  going  down  a  little,  say  J^  inch  below  the  bottom  onca, 
wluch  would  thus  allow  the  free  passage  of  air  under  and  up  thrpugh  the  hot- 


681 


DR  CHASE'S  RECIPES. 


torn.  The  *hln,  or  cheap  musHu  covering  preventing  the  sun  from  turning  Q>e 
fruit  dark  c()h)re(l,  and  tlie  wood  has  no  tendency,  either,  to  darken  the  shado 
of  the  apples,  or  other  fruit.  When  once  made  tliey  last  for  years,  with  projwr 
care. 

Canning  Fruit.— The  Manchester  Mirror  gives  the  following  tables  for 
time  to  boil,  and  the  amount  of  sugar  to  each  quart  jar: 


Minutes. 

cherries  moderately 5 

raaplHjrries        "       6 

blackberries      "       6 

plums  "       10 

strawberries      "       8 

whortlel)crrie8  "       6 

pie  plant,  sliced 10 

small  sour  pears,  whole. . .  80 
Bartlett  pears,  in  halves. . .  20i 

peaches 8 

peaches,  whole 15 

pineapple,  sliced  J^  in.  thick  15 
Siberian  crab-apple,  whole  25 

SOL'    apples,  quartered 10 

ripe  currants 6 

wild  grapes 10 

tomatoes 20 


Ounces. 

Boil  cherries  moderately 6      For  cherries 6 

raspberries 4 

Lawton  blackberries 6 

field  blackberries 6 

strawberries 8 

whortleberries 4 

quince 10 

small  sour  pears,  whole. ...    8 
wild  grapes 8 

E caches 4 
artlett  pears 6 

pineapples 0 

crab-apples 8 

plums 8 

pie  plant 10 

sour  apples,  quartered 6 

ripe  currants 8 

Remarks. — The  plan  of  preparing  fruit  for  canning  is  so  well  understood, 
"generally,  it  is  not  deemed  necessary  to  give  any  more  instruction  than  is  found 
in  the  tables.  The  su,t,'ar  and  the  juices  are  calculated  to  make  syrup  enough 
to  fill  the  crevices.  If  there  is  no  juice,  in  any  case,  a  very  little  water  must 
be  put  in  to  start  the  juice  and  prevent  tlie  sugar  from  burning  at  the  first. 

1.  BATS— To  Deatroy  or  Drive  Away.— Arsenic,  bread,  butter, 
and  sugar.  Diuections — If  arsenic  is  to  be  used,  get  34^  or  3^  ri.,  and  label 
poison,  and  keep  it  away  from  children.  To  use  it,  first  spread  some  slices  of 
bread  lightly  with  butter;  then  sprinkle  on  rather  freely  of  the  arsenic,  and  over 
this  with  a  little  sugar,  and  with  a  case-knife  press  the  sugar  and  arsenic  well 
into  the  butter,  so  they  will  not  fall  off.  Now,  cut  the  slices  of  bread  into 
squares  of  half  an  inch  or  so,  and  drop  into  the  rat-holes,  out  of  the  way  of 
children,  chickens,  and  otlier  animals  which  you  do  not  wish  to  kill. 

Remarks. — The  rats  will  eat  enough  of  it  to  kill  some  of  them,  and  as 
soon  as  they  begin  to  die  tlie  others  will  go  away  and  remain  a  long  time; 
but  as  soon  as  they  begin  to  show  again  repeat  the  dose,  and  this  generally 
makes  a  clear  riddance  of  them. 

2.  Rats,  To  Get  Rid  of  Without  Poison,  German  Method.- 

A  German  paper  gives  the  following  plan  of  doing  this:  "Having  first  for 
some  days  placed  pieces  of  cheese  in  a  part  of  the  premises,  so  as  to  induce  the 
rats  to  come  in  great  numbers  to  their  accustomed  feeding-place,  a  piece  of 
cheese  is  fixed  on  a  fish-hook  about  a  foot  above  the  floor.  One  rat  leaps  at 
this,  and  of  course  remains  suspended.  Hereat  all  the  otlier  rats  tak-j  sudden 
^ght,  and  at  once  quit  the  house  in  a  body."  -  f 


mSCRLLANKOUfi. 


53.1 


Remarkt. — Possibly  our  Yankee  rats  may  l)e  too  smart  for  this,  but  It 
TV  >il(l  make  some  amusement  for  the  boys  to  try  It,  and  It  may  prove  satlsfoc- 
to,  /,  csiMJclally  If  the  hair  of  the  one  caught  was  singed  enough  to  give  a 
sn^ell.  not  to  burn  the  rat,  then  allowed  to  run  Into  the  hole,  has  driven 
thwni  away  many  times. 

8.  Bats  and  Mioe,  Simple  Exterminator.— Another  German 
newspaper  gives  the  following  simple  method  for  exterminutiiij;  ruts  and  mice, 
which.  It  states,  has  been  sui  sfully  tried  by  one  Baron  Von  Backhufen  and 
others  for  some  time  past:  "A  mixture  of  3  parts  of  well-bruised  common 
squills  and  8  parts  of  finely  chopped  bacon  Is  made  Into  a  stiff  mass,  with  as 
much  meal  as  may  be  required,  and  then  baked  Into  small  cakes  which  are  put 
around  for  the  rats  to  eat." 

jffemarA».— Several  correspc  adents  of  the  same  \..^  jr  afterwards  wrote  to 
confirm  the  experience  of  the  uoble  baron,  as  they  call  him,  In  the  extermina- 
tion of  ruts  and  mice  by  this  simple  remedy.  It  must  arise  from  the  action 
of  the  squills.  . 

4.  Anuthor  Simple  Remedy.— A  writer  in  the  Scientific  American 
sayu:  "  We  clean  our  premises  of  rats  by  making  whitewash  yellow  with  cop- 
peras and  covering  the  stones  in  the  cellar  with  It.  In  every  crevice  or  hole 
in  v/hlch  a  rat  may  tread  we  put  crystals  of  the  copperas  and  scatter  the  same 
in  tile  corners  oi  the  floor.  The  result  was  a  perfect  stampede  of  rats  and  mice. 
Since  that  time  not  a  footfall  of  either  has  been  heard  about  the  house.  Every 
spring  a  coat  of  the  yellow  wash  is  given  the  cellar  as  a  purifier  and  rat  exter- 
minator, and  no  typhoid,  dysentery  or  fever  attacks  the  family.  Many  persons 
<lelibci.*vOly  attract  all  the  rats  in  the  neighborhood  by  leaving  fruits  and  vege- 
tables uncovered  in  the  cellar,  and  sometimes  even  the  soap  is  left  open  for  their 
regalement.  Cover  up  everything  eatable  in  the  cellar  and  pantry,  and  you 
will  soon  starve  them  out.  These  precautions,  joined  to  the  services  of  a  good 
cat,  will  prove  as  good  an  exterminator  as  the  chemist  can  provide.  We 
never  allow  rats  to  be  poisoned  in  our  dwelling,  they  are  so  liable  to  die  between 
the  walls  and  produce  much  annoyance." 

5.  Another    very    Simple   Remedy— Not   Poisonous.- Take 

equal  quantities  of  rye  meal,  and  unslacked,  finely  powdered  lime,  mix  well, 
dry,  but  water  in  flat  dishes  may  be  set  near.  Put  this  on  pieces  of  dry  boards, 
in  places  Avhich  ilioy  infest.  They  will  eat  it  readily,  and  soon  become  thirsty, 
auj  go  for  the  water  which  slacks  the  lime,  and  the  gas  destroys  them  quicldy. 

6.  Chloride  of  Limo— Put  into  their  holes  and  scattered  around  the 
.xjllar,  or  wherever  they  trouble  you,  will  absorb  moisture,  and  then  throw  oft 
v^hloriue  gas,  which  they  do  not  .ike,  and  they  generally  leave  on  the  double 

(uick. 

7.  Tar — Daubed  into  and  around  their  holes  they  very  much  dislike,  and 
will  not  stay  unless  they  can  keep  their  feet  clean;  they  are  a  very  cleanly  ani- 
mal, and  cannot  bear  to  get  daubed  with  any  sticky  stuft. 


586 


DR.  CEASE'S  RECIPES. 


»■■. 


8..    Bats,  Mice,  Boaches,  Bugs  and  other  Vermin— to  Destroy 

— Phosphonis,  6  oz. ;  flower  of  sulphur,  1  oz.;  cold  water,  16  oz.,  (1  pt.);  flower 
of  mustard,  2  ozs. ;  brown  sugar,  8  ozs. ;  rye  flower,  12  ozs. 

•  Directions — First,  rub  the  phosphorus  and  sulphur  together,  by  adding 
from  time  to  time  6  ozs.  of  the  water,  then  the  mustard,  the  balance  of  the 
water,  sugar,  and  lastly  rye  flour,  and  stir  to  the  consistence  of  rather  a  soft 
paste.  Put  up  in  closely  covered  boxes  or  jars.  Persons  desiring  to  make  only 
small  quantities  for  home  use,  will  take  drachms  — "%  of  the  amounts.  It  is 
to  be  spread  freely  upon  slices  of  bread,  and  sugar  sprinkled  over  it,  and  press- 
ed down  with  the  knife;  then  the  bread  cut  into  small  squares  and  several  of 
them  put  in  different  places  where  the  vermin  will  easily  find  them. 
Tumerac  or  red  saunders  may  be  used  for  coloring  by  steeping  some  of  tlie 
water,  if  it  is  being  made  for  sale. 

Remarks— King  says,  in  his  Am.  Dispensatory,  that  the  above  paste  is  con- 
sidered the  best  for  the  above  purposes.  It  was  first  published  by  the  Am. 
Joirmal  of  Pharmacy,  and  may  be  relied  upon.  The  phosphorus  has  a  t  -- 
dency,  of  itself,  to  turn  the  paste  to  a  reddish  shade,  in  a  little  time  after  bein" 
mixed.  Any  of  the  foregoing  plans  will  give  satisfaction.  Dr.  King's  Dispen- 
satory, I  have  had  nearly  20  years,  and  always  find  it  correct. 

BATS,  BOACHES,  ANTS  AND  MOSQUITOES  -  Penny, 
royal.  Potash  and  Cayenne  too  much  for  them.— The  Sdeniifin 
American  says: 

1.  Against  Mosquitoes.— If  mosquitoes  or  other  bloodsuckers  infest 
our  sleeping  rooms  at  night,  we  uncork  a  bottle  of  the  oil  of  pennyroyal,  and 
these  animals  leave  in  great  haste,  nor  will  they  return  so  long  as  the  room  is 
loaded  with  the  fumes  of  that  aromatic  herb. 

2.  Bats,  to  Drive  A^way.— If  rats  enter  the  cellar,  a  little  powdcrcil 
potash  thrown  in  their  holes,  pr  mixed  with  meal  and  scattered  in  their  run- 
ways, never  fails  to  drive  them  a  .vay.    " 

3.  Boaches,  Ants,  etc.,  to  keep  ftom  the  Buttery.— Cayenne 
pepper  will  keep  the  buttery  and  store  room  free  from  ants  and  cockroaches. 
If  a  mouse  makes  an  entrance  into  any  part  of  your  dwelling,  saturate  a  rag 
with  cayenne,  in  solution,  and  stuff  it  into  the  hole,  which  can  then  be  repaired 
with  either  wood  or  mortar.  No  mouse  or  rat  will  cut  that  rag  for  the  purpose 
of  opening  communication  with  a  depot  of  supplies. 

1.  BOSE,  OB  SCALE  BUO-S- A  New  and  Successful  Rem- 
edy  for. — At  a  recent  meeting  of  the  California  Academy  of  Sciences,  Dr. 
Gibbons  exhibited  a  large  bunch  of  beautiful  roses  o^*  exceeding  fragrance,  and 
in  full  bloom,  which  he  gathered  from  a  bush  in  his  garden  that  2  months  be- 
fore was  overrun  with  scale,  or  rose  bugs,  and  nearly  dead.  He  applied  to  it 
a  mixture  of  crude  petroleum  and  castor  oil,  daubing  it  slightly  on  the  leaves 
and  stem,  with  a  small  brush,  not  allowing  any  to  fall  to  the  ground  or  reach 
the  roots.  Rain  followed,  and  the  plants  were  then  throwing  out  their  first 
growth  of  leaves,  to  which  the  scale  bugs  had  been  directinfr  their  attention. 
No  sign  of  any  scale  insect  could  be  seen  in  the  garden. 


MISCELLANEOUS 


587 


Remarks. — He  does  not  give  the  proportions;  but  equal  parts  might  be  used. 
I  see  no  use  for  castor  oil  at  all.  1  believe  the  crude  petroleum  to  bo  the 
destroyer.  See  the  next  receipt  for  using  kerosene  to  destroy  Lice  on  Plants. 
I  think  the  kerosene  would  do  as  well,  or  perhaps  better,  on  the  rose-bugs  than 
the  crude  oil,  and  it  can  be  put  on  handier  with  the  atomizer  than  the  thicker 
oil  with  a  brush.  These  bugs  being  on  the  under  side  of  the  leaf,  the  bush 
must  be  bent  over,  or  the  atomizer  carried  under  the  leaves,  as  tobacco  smoke 
is  done,  or  as  the  tobocco  solution  in  No.  8. 

2.  Lice  on  Plants— Successful  Destroyer.— A  correspondent  of 
the  California  Horticulturist,  having  exhausted  all  the  knowa  remedies  for 
destroying  plant  lice  and  other  minute  forms  of  insect  life  which  play  upoa 
plants,  resorted  to  coal  oil  (kerosene)  which  proved  a  complete  exterminator. 
He  says:  "  I  procured  from  a  druggist  an  atomizer,  and  tilling  the  bottle  with 
kerosene,  sprayed  over  a  caraelia  to  be  experimented  npon.  It  was  a  very  dirty 
plant,  branches  and  leaves  covered  not  only  with  scale;  but  with  black  fungus; 
a  very  small  quantity  sufficed  to  vaporize  and  cover  the  entire  plant.  After  the 
fluid  had  evaporated  and  the  plant  was  dry,  Uic  scales  were  found  dead,  shriv- 
eled, and  partly  detached,  and  with  the  slightest  touch  fell  off;  the  black  fungus, 
also,  which  everybody  knows  is  so  tenacious  on  the  leaf,  was  dried  up  into  a 
loose  powder,  which  a  shake  sent  to  the  ground."  '■        \  y 

3.  Green  Lice  on  Plants,  To  Destroy.— A  writer  says:  "Steep 
tobacco  in  water,  and  when  the  liquid  is  hike  warm,  sprinkle  the  '^lants  thor- 
oughly with  it.  Two  or  three  applications  will  cause  them  to  hasten  their 
going,  and  generally  prove  sufficient  to  rid  the  plants  entirely  of  them.  If  it 
does  not,  repeat  until  the  plants  are  free.  The  natural  dried  leaf  is  bfest,  in  the 
proportion  of  one  leaf  to  a  quart  of  water,  but  any  tobacco  will  do.  The  above 
will  not  injure  the  most  delicate  plant,  and  is  better  than  smoke,  so  often 
recommended.  • 

Remarks. — This  can.  be  applied  much  the  handiest  with  an  atomizer  or 
garden  syringe,  and  if  either  of  these  are  thoroughly  used  success  is  certain. 

4.  Rose-Bugs  Killed  by  tb.e  Pyrethrum  3  owder,  if  Properly 
Applied. — The  Rural  New  Yorker,  among  its  brieflets,  says;  "The  increase 
of  the  rose-bug  is  killed  by  pure  pyrethrum  powder,  if  blown  upon  it  through 
a  bellows. 

Remarks. — There  is  not  a  doubt  of  this  fact,  when  it  is  properly  applied, 
i.  e.,  actually  brought  into  contact  with  the  bug,  as  it  is  a  soft  skinned  mite, 
and  the  poison  is  thus  absorbed  which  must  kill  it.  The  only  trouble  is  in  not 
being  thorough  and  careful  enough  to  reach  all  the  bugs.  The  pyrethrum  is 
also  known  as  the  Caucasian  or  Persian  insect  powder.  I'  is  imported  from 
there  under  these  names,  and  is  very  effectual  in  the  destruct  on  of  insects  upon 
which  it  is  freely  blown,  except  those  like  squash-bugs,  *>i  h  have  a  hard  shell 
to  protect  them,  allowing  no  absorption  of  the  poisonous  substances.  The  tech- 
nical name  of  the  plant  is  pyrethrum  roseum,  from  rosa,  the  rose,  arising,  proba- 
bly, from  the  fact  of  its  destructive  power  over  the  rose-bug;  at  least  I  so  'jason, 
unless  its  own  flames  resemble  the  rose,  which  is  not  as  likely  to  have  originated 
iu  name  as  the  fact  of  its  destructive  powers  over  this  insect 


588 


BR.     CHASE'S  RECIPES.    " 


5.  Bose-Bugs  Killed  in  Air-Slacked  Lime.— Air-slacked  lime, 
S.  M.  P.  in  the  Rural  New  Twker,  says  will  kill  rose-bugs  on  grape-vines, 
blown  on  in  the  same  way  as  the  pyrethrum  powder;  then  why  not  kill  them 
when  at  home,  on  the  rose?  I  know  it  must,  if  applied  thoroughly  to  reach 
them  all.  I  should,  however  not  want  the  lime  to  lose  its  strength  by  very 
long  standing  before  using  If,  however,  put  on  too  freely,  it  may  turn  the 
leaves  yellow,  which  is  the  only  objection  to  its  use. 

6.  Insecticide,  or  Insects  on  Plants,  to  Kill  with  the  Juice 
of  the  Tomato  Plant. — A  writer  in  the  Deutsclie-Zeitung  states  that  he  had 
an  opportunity  of  trying  a  remedy  for  destroying  green  fly  and  other  insects 
which  infest  plants.  It  was  not  his  own  discovery,  but  he  found  it  among 
other  receipts  in  some  provincial  paper.  The  stems  and  leaves  of  the  tomato 
are  well  boiled  in  hot  water,  and  when  the  liquor  is  cold  it  is  syringed  over  the 
plants  attacked  by  insects.  It  destroys  black  or  green  fly,  caterpillars,  etc. ; 
and  it  leaves  behind  a  peculiar  odor  which  prevents  insects  from  coming  again 
for  a  time.  He  states  that  he  found  this  remedy  more  effectual  than  fumigat- 
ing, washing,  etc.  Through  neglect  a  house  of  camelias  had  become  almost 
hopelessly  infested  with  black  lice,  but  two  syringings  with  tomato  plant 
tlecoction  thoroughly  cleansed  them. — Gardeners'  Chronicle. 

7.  Insects  on  Hot-House  Plants,  as  Destroyed  in  Paris, 
Prance. — Baron  Rothschild's  gardener,  at  Paris,  France,  says  he  destroys  all 
the  troublesome  insects  that  may  be  in  the  hot-house,  by  vaporizing  2  qts.  of 
tobacco  juice  in  the  hot-house ;  and  he  considers  the  remedy  infallible,  and  also 
says  it  rarely  injures  the  tenderest  plants. 

Remarks. — He  does  not  give  the  strength,  but  I  should  say  4  ozs.  of  tobacco 
would  be  plenty  for  the  3  qts.  of  the  juice,  as  he  calls  it;  and  I  should  expect 
the  doors  ought  to  be  closed  also  while  being  done.  The  vaporizing  being  done 
by  setting  th^  dish  over  a  charcoal  fire,  on  the  plan  of  a  tinman's  heater  used 
for  heating  his  soldering  irons. 

7.  Bugs  on  Squash  and  Cucumber  Vines,  To  Destroy  with 
Saltpeter. — The  following  appeared  in  the  SoutJiern  Husbandnian:  "'To 
destroy  bugs  on  squashes  and  cucumber  vines,  dissolve  a  table-spoonful  of  salt- 
peter in  a  pail  of  water,  put  a  pint  of  this  around  each  hill,  shaping  the  earth  so 
that  it  will  not  spread  much,  and  the  thing  is  done.  The  more  saltpeter,  if  you 
can  afford  it — it  is  good  for  vegetable  but  death  to  animal  life.  The  bugs  bur- 
row in  the  earth  at  night  and  fail  to  rise  in  the  morning.  It  is  also  good  to  kill 
grub  in  peach  trees — only  use  twice  as  much,  say  a  quart  to  each  tree.  TLero 
was  not  a  yellow  or  blistered  leaf  on  12  or  15  trees  to  which  it  was  applied  last 
season.  No  danger  of  killing  any  vegetable  with  it.  A  concentrated  solution 
applied  to  beans  makes  them  grow  wonderfully." 

Remarks. — This  same  thing  has  been  recommended  also  by  the  Wisconsi7i 
State  Journal,  and  I  have  seen  an  inquiry  about  the  proportion  to  use,  in  another 
paper,  which  answered  1  tea-spoonful  to  1  gallon  of  water,  or  1  table-spoonful 
to  a  pail.  I  do  not  believe  that  a  }{  lb.  to  a  pail  of  water  would  hurt  the  plants. 
OS  saltpeter  is  nitre,  and  this  is  naturally  in  the  soil  ani  is  brought  to  the  surface 
by  shading  the  soil  with  clover  or  even  vtith  a  board. 


MISGELLAIfEO  US. 


58a 


8  Bugs  on  CuoTUuber  and  Melon  Vines,  etc..  Simple 
Bemedy. — "  For  the  last  five  years,"  says  a  writer  to  the  Chicago  Timet,  "  I 
have  not  lost  a  cucumber  or  melon  vine  or  cabbage  i)lant.  Get  a  barrel  with  a 
few  gallons  of  gas  tar  in  it;  pour  water  on  the  tar,  always  have  it  ready  when 
needed;  and  when  the  bugs  appear,  give  them  a  liberal  drink  of  the  tar-water 
from  a  garden  sprinkler  or  otherwise,  and  if  the  rain  washes  it  off  and  they 
return  repeat  the  dose.  It  will  also  destroy  the  Colorado  potato  beetle,  and 
frighten  the  old  long  potato  bug  worse  than  a  thrashing  with  a  brush.  Five 
years  ago  this  summer  both  kinds  appeared  on  my  late  potatoes,  and  I  watered 
with  the  tar-water.  The  next  day  all  Colorados  that  had  not  been  well  protected 
from  the  sprinkling  were  dead,  and  the  others,  though  their  name  was  legion, 
were  all  gone,  and  I  have  never  seen  one  of  them  on  the  farm  since.  I  am 
aware  that  many  will  look  upon  this  with  indifference  because  it  is  so  cheap  and 
simple  a  remedy.  Such  should  always  feed  both  their  own  and  their  neighbors' 
bugs,  as  they  frequently  do." 

Bema/rka. — The  gentleman  does  not  say  how  many  gals,  of  tar  to  a  bbl.  of 
water.  I  should  say  4  or  5  would  be  plenty.  See  oiled-cloth  for  hot  beds; 
boxes  for  hills,  etc.,  which  protects  from  bugs. 

9.  Hubbard  Squash,  the  Black  Bug  upon.— To  Destroy.— A 

writer, — "M.  A.  M.," — to  the  Detroit  Post  and  TribuTie,  from  Mt.  Morris, 
says  he  destroys  these  black  bugs  by  putting  a  shingle  on  the  ground  as  near 
Uie  hills  as  possible,  at  night,  and  in  the  morning  scraps  the  bugs  off  the  shingle 
into  a  bucket  of  hot  water.  If  very  thick,  repeat  2  or  3  times  a  day  as  long  as 
they  last.     Don't  forget;  it  is  a  sure  remedy. 

Benuirks. — I  should  hardly  expect  many  would  crawl  under  the  shingles 
in  the  day  time,  unless  the  sun  was  very  hot,  as  the  day  is  their  time  of  depre- 
dation; but  that  in  the  night  they  would  harbor  under  the  shingle. 

10.  Bugs,  on  Squash,  Cucumber  and  Melon  Vines— Kept  ofl 
with  Cayenne;  also  the  Worm  from  Cabbage.— A  farmer  by  the  name 
t  Lynn,  writes  to  one  of  the  papers,  that  he  has  succeeded  for  many  years  in 
driving  away  cucumber  and  squash  bugs  from  his  vines,  by  dusting  cayenne 
pepper  upon  them  while  wet  with  dew  in  the  morning.  He  repeats  the  opera- 
lion  once  a  week,  and  finds  5  cents  worth  sufficient  to  keep  his  cucumber,  melon 
and  squash  vines  free  during  the  season.  He  recently  tried  it  upon  the  cabbage 
worm  with  success.  I  have  no  doubt  a  few  tastes  of  the  cayenne  would  be 
enough  for  them.    See  remarks,  also  about  boxes,  after  No.  8  above. 

11.  Striped  Bugs,  to  Destroy.— Another  farmer  says:  "Saturating 
ashes  with  kerosene,  and  applying  a  handful  in  a  hill  will  keep  the  striped  bugs 
from  cucumbers.  It  is  not  the  bugs  that  recommend  the  recipe,  but  the  people 
who  have  tried  it.     It  is  said  to  be  more  effective  than  a  legislative  enactment." 

Remarks. — If  it  is  good  for  cucumbers,  I  will  also  warrant  it  as  good  for 
melons  and  squashes. 

FITNGUS— In  Cellars,  to  Destroy.— The  use  of  sulphur  to  destroy 
fungoid  growths  in  greenhouses  and  vineries  is  well  known  to  horticulturists. 
The  same  remedy  may  be  applied  to  destroy  fungus  and  moiild  in  cellars,  in 


?>90 


DH.  CHASE'S  eecipes. 


taany  of  which  it  exists  to  such  an  extent  as  to  damage  produce  stored  there. 
Take  some  stick  sulphur,  generally  called  brimstone,  but  'tis  only  sulphur  in 
stick  form,  and  place  in  a  pan  and  set  Are  to  it,  on  a  pan  or  kettle  of  coals  is 
the  best  plan;  close  the  doors,  making  the  cellar  as  nearly  air-tight  as  possible 
for  a  few  hours,  when  the  fungi  will  be  destroyed  and  the  mould  dried  up. 
llepeat  tliis  simple  and  inexpensive  operation  every  2  or  3  months,  and  the  cel- 
lar will  be  free  from  all  parasitical  e-iowth. 

Heinai-kn.  —I  do  not  know  the  \^ .  iter  of  this  item,  but  I  know  the  plan  will 
accomplish  the  work.  Fungus  is  a  parasitical  growth  of  living  bits  of  animal 
life,  meaning  one  only  of  the  animals  of  which  fungi  is  the  plural,  and  means 
the  mass  of  these  actual  living  growths. 

1.  PASTE.— Cement  or  Mucilage  for  Labels,  Postage  and 
Revenue  Stamps,  etc. — Soak  good  glue,  5  oz.,  in  water,  20  oz.,  for  one 
day;  after  which  add  rock  candy  or  loaf  sugar,  9  oz.,  and  gum  arable,  3  oz.; 
and  when  these  are  dissolved,  it  is  ready  to  be  spread  on  paper.  It  keeps  well; 
does  not  get  brittle  nor  wrinkled,  and  does  not  make  the  sheets  stick  when  they 
are  piled  upon  each  other. — Dingler's  Polytechnic  Jorirnal. 

Remarks. — This  paper  said  '  'parts"  instead  of  oz.  The  author  has  made  it 
plain  for  any  one  to  understand;  drachms  or  pounds  can  be  substituted  for  ozs. 
just  as  well,  according  to  the  amount  needed.  It  will  be  found  reliable.  The 
next  receipt  is  from  the  same  journal,  and  will  be  found  equally  reliable  for 
labeling  letters,  or  bottles  in  damp  cellars,  as  this  gum  stickum  is  for  stamps  and 
common  labeling. 

2 .  Paste,  for  Labels  for  Letters,  Newspapers  (Used  by  Print- 
ers), for  Soda-Water  Bottles,  etc.,  for  Damp  Cellars.— "Stir  into  1  lb. 
•of  paste  of  glue  and  ryemeal,  spirits  of  turpentine  3^  oz.  Labels  attached  with 
this  paste  do  not  get  loose  in  damp  cellars.  But  if  for  convenience  sake  it  is 
desired  to  gum  the  labels  before  using  them,  add  oil-varnish  y^  oz,  and  magne- 
sia }^  oz.  to  each  lb.  of  the  paste,  then  gum  them." 

liemarks. — See  remarks  with  No.  1.  Make  a  good  thick  paste,  with  rye 
flour,  with  3  ozs.  glue,  first  dissolved  in  the  water  will  be  about  right. 

3.  Mucilage,  Simple  and  Good.— Put  nice  gum  Arabic,  J^  lb.  into 
a  J^-pt.  bottle,  then  fill  it  with  soft  water,  and  cork.  Turn  it  bottom  upwards 
and  shake  occasionally  for  a  day  or  two,  or  until  dissolved,  and  it  is  ready  to 
use  for  putting  paper  together  of  any  kind. 

Remarks. — I  made  a  quart  of  it  using  1  lb.  of  the  gum  some  2  years  ago, 
for  use  when  I  had  a  quotation  to  put  on  in  writing  this  book,  and  although  it 
is  sour,  still  it  is  just  as  good  as  when  made.  It  is  said  3  or  4  drops  of  oil  of 
cloves  prevents  it  souring  or  moulding.  It  may  prevent  mould,  but  I  doubt  its 
preventing  it  from  souring.  The  souring  does  not  hurt  it,  nor  has  mine  moulded. 
Some  persons  use  as  much  gum  tragacanth  as  they  do  of  Arabic,  say  2  ozs.  each 
to  J^  pt.  of  water.  The  tragacanth  is  a  little  harder  to  dissolve,  and,  of  course, 
is  a  little  stronger  also  (see  the  next  recipe),  but  the  Arabic  is  good  enough  for 
me.  This  might  be  called  "scrap-book  paste,"  or  mucilage,  as  you  choose.  I 
vse  it  upon  my  little  photos  which  I  have  for  years  attached  to  my  letters— put- 


\ 


^Ik^. 


MISCELLANEOUS. 


691 


■ting  it  upon  the  sheets,  before  I  cut  them  apart — and  when  dry  they  never  have 
stuck  together,  although  a  book  is  laid  upon  them  to  keep  them  flat.  It  is  an 
excellent  mucilage. 

Mucilage,  for  Fancy  Work.— Gum  tragacanth,  1  oz.,  corrosive  sub- 
limate, a  thimbleful,  and  soft  water,  1%  pts.  Put  into  a  bottle  and  let  dis- 
solve, corking  tightly.  Stir  occasionally  with  a  stick.  As  it  is  poisonous,  it 
should  be  kept  out  of  the  reach  of  children.  The  mucilage  will  keep  for 
\\\onih&.— Toledo  Post. 

Bemarka. — The  sublimate  being  poisonous  prevents  insects  from  eating  the 
fancy  work  put  together  with  it.  If  h  is  too  thin  to  suit  any  one,  which  I 
ehould  think  it  would  be  add  more  powdered  tragacanth  to  suit. 

CEMENT,  OB  PASTE— New  and  Strong,  That  Sticks  to 
Leather,  Wood,  Stone,  Glass,  Porcelain,  Ivory,  Parchment,  Paper, 
Feathers,  Wool,  Cotton,  Linen,  and  Even  to  Varnish.— A  new 

cement  which  is  well  spoken  of  is  made  by  melting  in  an  iron  vessel  equal  parts 
of  common  pitch  and  gutta-percha;  it  is  rot  attacked  by  water,  and  adheres 
firmly  to  leather,  wood,  stone  glass,  porcelain,  ivory,  parchment,  paper, 
feathers,  wool,  cotton,  linen,  aua  even  to  varnish.— Pan^,  Stryker,  Ohio,  in 
Blade. 

1.  Glue,  Liquid,  and  Moth  Glue.— Take  any  sized  bottle,  and  half 
^11  it  with  whisky,  and  put  in  nice  bits  of  glue  to  make  it,  when  dissolved,  which 
it  will  do  in  two  or  three  days,  as  hick  as  molasses.  It  remains  liquid,  and  is 
good  for  any  purpose  that  glue  is  used  for. 

2.  For  the  moth  glue,  dissolv?  any  amount  of  glue  in  as  little  water  as 
possible,  by  putting  it  in  another  dish  of  water  to  prevent  burning,  then  add 
only  one-fourth  as  much  nice  white  sugar,  by  weight  as  you  use  of  glue,  and 
■when  melted  pour  upon  a  slightly  greased  slab,  or  tin.  Used  by  wetting  the 
glue  in  the  mouth,  and  touching  the  parts  to  be  united  and  holding  together  a 
moment. 

3.  Glue,  Water-Proof.— Best  clear  glue,  ^  lb.;  new  milk,  1  pint. 
DmECTiONS— Soak  the  glue  in  the  milk  8  to  10  hours  ;  then  boil,  by  setting  the 
basin  in  a  pan  of  water,  with  nails  under  the  bottom  of  the  basin,  to  prevent 
burning.  Use  as  other  glue.  The  casein  of  the  milk  aids  in  resisting  damp- 
ness. 

See  4  and  5  which  come  from  "  D.  B.  M."  of  Oconomomoc,  Wis.,  to  one 
of  the  papers. 

4.  Glue,  to  Besist  the  Action  of  Wat3r.— "  A  glue  which  will 
resist  the  action  of  water  is  made  by  boiling  bv^st  glue,  1  lb.  in  skim  milk, 

2qts." 

5.  Glue,  Very  Strong  for  Veneering  and  Inlaying. —  "  Take 

the  best  light  brown  glue,  free  from  clouds  and  streaks;  dissolve  in  water  to  the 
consistence  of  well-made  glue,  and  to  each  pt  add  half  gill  (2  oza.)  of  the  best 
'Vinegar,  and  11.^  ozs.  of  isinfjlfjss."  ., 


.-:%4h^ 


C92 


DR.  CHASE'S  RECIPES. 


5.  Glues,  Liquid.— "H.,"  of  Mt.  Clemens,  Mich.,  in  writing  to  one 
of  the  papers,  says:  "  Liquid  glue  can  be  made  by  adding  to  the  ordinary  ao- 
lution  of  glue,  for  each  lb.  of  glue  used,  1  fl.  oz.  of  strong  nitric  acid." 

e.  "  Or,  take  1  part  (oz.)  of  dry  glue,  powdered,  and  3  parts  (ozs.)  of 
commercial  acetic  acid,  which  will  dissolve  the  glue  without  heat." 

Remarks — See  "  Dr.  Chase's  Magic  Mender,"  among  the  cements,  which  is 
made  with  isinglass  dissolved  in  acetic  acid,  and  is  very  strong.  Glass  or  porce- 
lain dishes  only,  can  be  used  with  any  acid,  without  dissolving  the  glues.  See 
also  mucilages,  cements,  etc.,  for  fancy  or  other  work,  above. 

7.  Glue,  Liquid,  Simple,  and  Easily  Made.— An  excellent  glue 
is  made  as  follows :  White  glue,  2  ozs. ;  good  vinegar,  1  gill  (4  ozs.)  Put  into 
a  wide-mouthed  bottle,  and  set  the  bottle  in  cold  water,  letting  it  come  to  a  boil 
gradually,  and  boiling  until  the  glue  is  dissolved;  then  add  alcohol,  1  oz.;  and 
after  this  keep  corked,  for  use. — Toledo  Post.    Good. 

1.  "WTBE-WOBMS— Protection  Against  for  Com.— I  give  you 
my  experience  with  the  wire-worm.  Being  troubled  with  the  little  pests  one 
year,  I  was  advised  to  soak  my  seed  corn  in  a  solution  of  copperas  and  saltpeter, 
using  J^  lb.  each  to  a  bushel  of  ears  of  common  eight-rowed  com.  The  result 
was  that  my  seed  all  grew,  and  I  lost  none  by  the  wire-worms,  and  I  never  saw 
corn  have  so  dark  and  vigorous  a  color  before.  Since  then  I  have  always 
soaked  my  com  12  hours  after  being  shelled.  I  do  not  know  as  it  would  aflfect 
the  cut-worm,  but  I  have  never  been  troubled  with  them  since  I  used  the  solu- 
tion  of  copperas  and  saltpeter.  Neither  was  I  ever  troubled  with  them  when  I 
plowed  my  corn  ground  ^in  the  fall,  which  I  w  uld  invariably  do  on  old  sod. 
Some  farmers  exterminate  them  by  hunting  them  out  in  the  hill  and  killing  them 
by  hand,  but  this  is  slow  and  tedious,  and  is  liable  to  be  slighted  by  hired  help. 

An  ounce  of  prevention  is  worth  a  pound  of  cure  is  a  proverb  true  in  this  case. 

J.  B..,  in  Country  Gentleman. 

2.  Wire-Worms,  Protection  Against,  as  Done  near  London, 
Eng.,  where  Soot  is  Plentiful.— An  agricultural  writer  in  the  London 
Land  and  Water,  under  the  head  of  "Soot  vs.  Wire-Worms,"  says:  "I  found 
the  wire-worm  so  abundant  in  every  part  of  the  garden  I  was  set  to  cultivate 
that  I  could  scarely  grow  a  potato  or  a  carrot  without  its  being  rendered  useless 
by  it;  and,  among  the  various  things  I  was  led  to  adopt  as  preventives,  soot 
appeared  to  be  the  only  effectual  remedy.  This  I  applied  to  potato  crops  in  the 
following  manner:  The  drills  were  got  ready  in  their  usual  way  and  the  sets 
laid  in  at  the  bottom  of  each  drill.  The  soot  was  then  put  down  upon  them  in 
quantity  sufficient  to  cause  the  drills  to  assume  quite  a  black  appearance.  This 
being  done,  the  drills  were  closed  in  the  ordinary  manner  to  the  natural  level, 
and  the  work  was  finished.  Wherever  soot  was  applied  the  crops  turned  out 
clean  and  good ;  scarcely  a  trace  of  the  wire-worms'  ravages  -vas  to  be  seen, 
while  those  from  rows  not  dressed  with  soot  were  quite  the  revere?,  the  potatoes 
being  pierced  through  in  every  direction  and  fit  only  for  feeding  pigs." 

Remarks. — This,  of  course,  would  be  ^as  good  in  America  as  in  England. 
The  chimney-sweeps  of  London  make  the  soot  plenty  there;  but  this  is  not 


\ 


MISCELLANEO  US. 


693 


followed  in  our  country  as  closely,  notwithstanding  its  great  importance  In  pre- 
venting the  stfj   of  fires.     Where  the  soot  can  be  obtained  it  is  worthy  of  atrial. 

3.  Wire-worms  among  strawbeiry  vines  may  be  destroyed  by  a  liberal  use 
of  wood  a':aes,  or  some  other  form  of  potash. 

4.  Wire-Worms,  to  Starve,  or  Destroy,  When  the  Ground 
is  Full  toy  Summer-Fallow  and  Sa.t.— A  Micliigari  farmer  writes  to 
the  New  York  Tribune,  desiring  information  in  relation  to  the  treatment  of 
low  river-bottom  land,  on  which  he  has  failed  to  get  a  catch  of  cultivated  grass. 
He  says  the  original  sod  of  wild  grass  was  turned  over  and  a  fair  crop  of  buck- 
wheat grown  ;  but  the  seeding  of  a  cultivated  grass  was  a  failure,  at  least  in 
spots.  That  the  next  season  the  land  was  well  prepared  and  planted  to  corn, 
which  wire-worms  destroyed.  To  this  the  agricultural  editor  of  that  journal 
replies :  "The  corn  crop  being  destroyed  by  wire-worms  is  evidence  that  the 
same  insect  destroyed  the  grass  seeding.  I  have  never  known  any  crop  to  grow 
uninjured,  except  buckwheat,  on  land  infested  with  wire-worms.  Weeds  and 
some  wild  grasses,  having  a  hard  and  tough  root,  like  the  buckwheat,  will 
grow  ;  but  the  more  delicate  grasses  and  grain  crops  are  destroyed  The  best 
means  of  getting  rid  of  the  worms  is  to  starve  them,  or  they  may  be  otherwise 
destroyed  by  the  liberal  use  of  salt,  say  at  the  rate  of  two  barrels  per  acre  ;  or 
sowing  two  crops  of  buckwheat  in  succession,  keeping  the  land  well  cultivated 
during  the  time  the  crops  do  not  occupy  it,  so  that  the  worms  can  find  nothing 
to  feed  upon,  will  starve  them,  as  they  cannot  feed  on  the  buckwheat  root,  it 
being  too  hard.  '   ;  . ,'  :   -     » 

"  I  have  in  two  instances  destroyed  this  insect  by  a  thorough  summer-fal- 
low. A  field  of  some  ten  acres  of  flat  and  mucky  land  was  so  full  of  worms 
that  no  crop  could  be  successfully  grown.  This  I  desired  to  cultivate.  The 
land  was  plowed  late  in  the  fall,  and  the  following  season  plowed  four  or  five 
times,  at  intervals,  so  that  nothing  was  allowed  to  grow,  since  which  time, 
some  20  years,  no  worms  have  been  seen  or  their  work.  In  another  case  a 
field  of  about  20  acres  had  been  much  damaged  by  them.  It  was  summer-fal- 
lowed and  plowed  but  three  times,  with  intermediate  cultivation  with  harrow 
and  cultivator,  so  that  nothing  grew  and  no  signs  of  the  worm  have  appeareij 
since,  which  was  some  six  years  ago,  a  crop  of  grain  or  grass  having  been 
grown  annually  since.  I  would  advise  the  inquirer  to  summer-fallow  his  land 
one  season  in  this  thorough  manner,  allowing  nothing  to  grow  to  feed  the 
worms;  then  seed,  first  of  October,  to  grass,  of  such  variety  as  he  desires  to 
raise,  without  any  grain  crop  with  it,  and  I  think  he  will  gain  his  object  of  a 
good  seeding." 

Remarks. — Although  this  edition  does  not  speak  of  applying  salt,  the  season 
of  summer-fallowing,  yet,  I  should  certainly  do  so  ;  and  by  the  way,  it  has 
been  found  the  refuse  salt,  which  can  be  obtained  at  salt-boiling  houses,  can  be 
got  much  cheaper  than  good  salt,  while  it  also  contains  chemical  properties 
which  make  it  much  better  than  common  salt  as  a  fertilizer.  This  has  been 
proved  at  the  Saginaw.    Two  birds  again  killed  with  one  stone,  where  this  can 


884 


DB.  CHASE'S  RECIPES. 


be  attained;  and  where  it  cannot,  the  dirty  and  refuse  salt  from  pork-packing 
houses,  is  much  cheaper  than  barrel  salt. 

6.  Cut  Worms,  to  Destroy. — By  accident  I  have  discovered  a  means 
and  time  by  which  to  destroy  the  great  garden  pest,  the  cut  or  collard  worm. 
On  picking  up  a  piece  of  board  that  lay  in  my  walk-way,  a  few  days  ago,  i  dis- 
covered several  worms.  Curiosity  led  me  to  turn  other  boards  that  lay  near. 
To  my  great  astonishment,  when  I  had  turned  nearly  a  dozen,  in  different  parts 
of  the  garden,  I  found  that  I  h.il  killed  76  worms  and  destroyed  scores  of  eggs, 
which  look  like  little  bits  of  lint  cotton  rolled  up.  The  next  day  I  searched  the 
same  boards,  which  I  had  carefully  replaced,  and  killed  78  worms.  The  third 
search  I  found  a  small  collar-head  (small  cabbage)  that  had  been  cut  for  cows 
and  left  by  being  overlooked.  On  examining  it,  there  were  found  under  it  and 
on  it  26  worms.  My  suggestion  is  to  lay  boards  (pine  is  the  best)  about  for 
traps,  in  the  spring,  and  watch  them  closely;  the  saving  in  young  vegetables 
will  be  immense. — SoutJism  Plantation. 

Semarka. — Let  this  destruction  of  these  worms  commence  as  early  as  the 
spring  opens,  and  you  may  consider  your  cucumbers,  cabbages,  etc.,  quite 
safe. 

e.  Cut-Worms  and  Birds,  to  Prevent  From  Cutting  or  Pull- 
ing Corn  and  Other  Grain,  by  Preparing  the  Seed  Before  Plant- 
ing.— The  Ohio  Farmer  tells  us  that  a  horticulturist  "prevents  all  kinds  of 
grain  from  the  ravages  of  the  cut-worm,  birds,  etc.,  by  dissolving  sulphate  of 
iron  (copperas)  1  lb.  and  aloes  1  oz.  in  water  heated  to  90  or  95  and  sufficient  to 
soak  1  bushel  of  seed  grain  in,  before  planting."  The  iron  and  the  aloes  are 
too  much  for  them.  I  think  also  this  would  be  too  much  for  bugs  on  cucum- 
bers, squashes,  melon  vines,  etc. 

1.  Ctr CUMBERS— Fresh  for  Townspeople,  who  have  only  a 
Small  Yard. — A  Wisconsin  gardener,  on  the  strength  of  experience,  recom- 
mends townspeople  who  want  fresh  cucumbers,  to  grow  them  in  a  barrel  half 
sunk  in  the  back  yard,  half  filled  with  manure,  and  the  remainder  with  soil; 
the  seeds  planted  on  the  surface,  and  vines  drooping  over  the  sides. 

Remarks. — They  do  well,  I  know,  by  supporting  the  vines  on  bushes,  al- 
though planted  in  the  ordinary  way  in  a  garden.  One  writer  says  they  will 
grow  on  a  trellis  as  readily  as  grape-vines.    In  small  gardens  this  is  an  object. 

2.  Cucumbers,  Melons,  Cabbage,  Tomatoes,  etc.— To  prevent 
Bugs  £rom  destroying  the  Plant. — I.  For  Cucumbers.— Experience  has 
shown  that  if  a  box  or  frame  about  13  inches  square,  and  5  or  6  inches  deep, 
having  neither  top  nor  bottom,  is  put  over  each  hill  of  cucumbers  when  planted, 
and  banked  up  around  the  bottom  so  that  the  striped  bug  cannot  crawl  under, 
they  will  never  light  down  in  the  boxes,  and  hence,  any  plants  thus  protected 
are  safe  from  their  depredations.  Boxes  may  be  removed  before  the  plants 
begin  to  run  over  them,  and  be  saved  for  another  year.  Ilalf-inch  stuff  is  heavy 
enough  for  them,  if  well  nailed.  See  also  Oiled  Cloth  for  Hot-Beds;  Boxes  for 
Hills;  Safe  Culture  from  Bugs,  etc.,  which  is  only  a  little  more  expensiv& 


mSCELLANEO  US. 


595 


n.  2^  Cdbibage,  Tomatoes,  etc. — In  placo  of  boxes,  other  persona  have 
recommended  the  peeling  of  ash,  bass  wood,  or  other  saplings  of  about  4  inches 
J«  diameter,  that  will  peel,  be  cut  off  in  lengths  of  about  4  or  5  inches,  and  the 
rings  placed  over  cabbage,  tomatoes,  or  other  plants  as  a  perfect  protection, 
securing  well  at  the  bottom  to  prevent  their  crawling  under.  When  the  bark 
of  any  suitable  tree  cannot  be  got,  pasteboard  rings,  I  think,  would  answer 
all  purposes,  tied  together  to  prevent  them  from  opening  out.  The  same  as 
the  barks  would  be. 

III.  For  Melons,  or  other  plants  in  hills,  use  the  bark  of  larger  trees. 
This,  the  writer  claimed  to  be  better  than  paper,  which  I  had  recommended  in 
one  of  my  former  books,  as  the  bark  does  not  soften  down  by  the  rains.  Boxes 
will  do  just  as  well,  if  any  less  trouble  to  obtain.  Either  must  be  pressed  a 
little  into  the  ground  so  the  bugs  cannot  crawl  under.  See  also  insecticide,  and 
other  things  to  destroy  insects,  bugs,  etc.  upon  plants. 

4.  Another  plan,  and  claimed  to  be  safe,  is  to  sprinkle  a  little  fine  soot 
upon  cucumber  vines,  squash,  etc.,  which  are  liable  to  be  attacked  by  any 
insects.  If  good  against  wire-worms  (which  see),  why  not  good  against  these 
pests,  too?    It  no  doubt  is. 

6.  Another  writer  says:  "Last  season  I  kept  the  striped  bugs  from  my 
cucumber  vines  by  saturating  (making  perfectly  wet)  ashes  with  kerosene  and 
applying  a  handful  to  a  hill."  He  does  not  say,  but  I  think  ho  means  to  the 
ground,  as  they  burrow  in  the  ground  at  night,  and,  as  a  writer  says  in  some 
other  place,  "  they  don't  come  up,  or  out,  in  the  morning."  They  are  killed  by  it. 

6.  Cucumbers  a  Paying  Crop.— A  correspondent  of  the  Country 
Oentleman  tells  us   how  he  makes  cucumbers  a  paying   crop.      He    says: 

"I  find  cucumbers  a  paying  crop  when  grown  for  pickles,  and  sold  either 
before  or  after  salting — price  per  hundered  the  same  in  either  case.  I  plow  as 
deep  as  2  horses  can  pull  the  plow,  then  mark  one  way  4  feet  apart,  let- 
ting the  plow  run  as  deep  as  the  ground  was  plowed.  I  then  put  a  large  shov- 
elful of  good  barnyard  manure  where  each  hill  is  wanted,  say  4  feet  apart,  and 
then  thoroughly  mix  with  the  soil,  making  the  hills  about  2  mches  higher  than 
the  general  surface  of  the  ground.     I  plant  about  the  middle  of  June. 

"  As  soon  as  tljc  plants  get  large  enough  to  be  out  of  the  way  of  the  striped 
bug,  I  thin  out  to  4  plants  to  each  hill.  I  cultivate  them  frequently,  and  hand- 
hoe  them  2  or  8  times  before  the  vines  commence  to  run.  In  this  vicinity  the 
price  ranges  from  50  cents  to  $1  per  hundred,  and  the  product  of  an  acre  sells 
from  $400  to  $800." 

On  the  same  subject  a  correspondent  of  the  Portland  (Me.)  Transcript 
says  : 

"  In  my  opinion  there  is  nothing  that  a  farmer  can  realize  so  much  money 
from  as  he  can  from  raising  cucumbers.  If  they  are  pickled  the  right  size  and 
well  preserved  in  strong  salt  pickle,  there  is  always  a  market  for  them.  Some 
farmers  have  already  commenced  raising  cucumbers  for  the  picklers,  and  are 
well  pleased  with  the  undertaking.  The  average  crop  for  1  acre  of  ground  is 
about  50  barrels,  which  will  bring  about  $5  a  barrel  at  the  factories.  Perhaps 
it  will  be  well  to  state  to  the  farmers  of  Maine  that  on  account  of  the  scarcity 
of  cucumbers  here  hundreds  of  thousands  of  dollars  go  out  of  this  state  annu- 
ally for  pickles.      Even  in  Massachusetts  and  New  York  the  supply  does  not 


096 


DR  CHASE'S  liECIPES. 


meet  the  demand  nnd  they  are  compelled  to  go  west  for  their  pickles.  This 
state  is  well  ndiiptcd  to  the  growing  of  cucumbers,  and  they  are  preferable  to, 
those  raised  in  warmer  climates." 

Itemarks. — Although  cucumbers  are  a  paying  crop  near  the  cities,  yet  it  is 

not  expected  that  the  general  farmer  throughout  the  country  would  find  it  so, 

unless  he  can  make  previous  arrangements  with  some  of  the  city  dealers,  or  fac- 

tories  which  put  up  pickles,  to  buy  what  he  may  raise,  put  up  in  brine,  or  salt 

pickle   as   above   called,  which  may    then   prove    profitable,  after  a  little 

experience  at  first,  in  a  small  way.      See  also  the  profitableness  of  onion 

culture. 

TUBNTPS,  BEETS,  ETC.— To  Keep  Nicely  in  Cellars  for 
Winter  Use.  Applicable  to  all  Kinds  of  Boots  and  Large  Fruits. 
—All  kinds  of  roots  keep  better  in  the  cellar  by  throwing  fresh  dirt  over  them ; 
but  turnips  and  beets  especially  keep  much  better  for  this,  as  they  soon  wilt 
and  lose  their  freshness  without  it.  Put  in  barrels,  if  it  is  too  unhandy  to 
thus  cover  them  on  the  floor,  by  putting  dirt  in  the  bottom,  and  a  layer  every 
few  inches,  the  roots  not  to  come  out  to  the  sides  by  an  inch  at  least,  and  then 

5  or  6  inches  of  dirt  on  top.  Large  casks  or  boxes  will  do  as  well,  and  be  loss 
trouble.     Some  people  do  not  put  any  earth  in  until  the  barrel  is  filled  to  within 

6  inches  of  the  top,  then  shake  in  dry  sand,  or  dry  road-dust,  and  cover  with 
the  same,  or  fresh  earth.  Only  such  as  are  wanted  for  winter  use  are  treated 
in  this  way,  the  others  stand  in  root-pits,  ventilated  as  seen  under  that  head. 

"  A  cellar,"  says  a  writer,  "  that  is  cool  dry,  dark  and  well  ventilated,  i& 
the  best  place  for  preserving  potatoes  in  large  quantities.  When  smaller  quan- 
tities  are  to  be  preserved  there  is  nothing  like  dry  sand.  The  same  may  be 
said  of  fruits  and  roots  of  all  sorts."    See  below. 

This  is  fully  confirmed  by  the  next  item,  so  far  as  lemons  and  oranges  are 
concerned,  from  a  California  paper.         .  . 

2.  Friiit  Packing,  Lemons,  Oranj^'es,  Sweet  Potatoes,  etc.,  by 
Sand,  Effectual  for,  as  Done  at  Los  Angeles,  Cal.-'-"The  citrus,  or 
lemon  men,  of  Los  Angeles,"  says  the  correspondent,  "  have  made  a  discovery 
of  great  value  to  Florida."  [Then  why  not  to  every  place,  or  man  who  desired 
to  keep  fruit,  sweet  potatoes,  etc.,  any  considerable  time,  for  any  purpose?] 
"  dry  sand,"  he  goes  on  to  say,  "  is  the  best  packing  for  lemons  and  oranges. 
The  fruit  must  touch  the  sand.  Experience  (is  our  best  teacher)  warrants 
keeping  for  5  months  at  least.  The  dry  sand  has  absorbing  power  that  nppa> 
ently  takes  up  all  exudations  subject  to  decomposition,  the  rind  being  \<:iy  per 
ous.  Naturally  the  thoughtful  mind  suggests  that,  on  the  same  principle,  dry 
sand  must  have  similar  preservative  eifect  on  other  fruits,  suqh  as  pears,  plums, 
nectarines,  apples,  and  other  smooth-skinned  varieties." 

Remarks. — Yes,  that  is  just  what  the  principle  does  teach.  If  dry  sand 
will  keep  lemons  and  oranges  for  5  months,  it  will  do  the  same  with  apples 
and  the  other  fruits  he  names,  and  sweet  potatoes  as  well,  and  every  other  fruit 
which  perishes  from  the  outside  from  natural  dampness  or  from  dampness 
•rising  from  the  rotting  of  the  skin,  which  is  the  way  most  fruits,  sweet  pota- 


\ 


MISCELLANEOUS. 


697 


toes,  etc.,  do  decay,  as  well  as  from  slight  bruising,  which  everyone  must  be 
careftil  not  to  do. 

Boot  Fits,  To  Ventilate.— A  gentleman  of  Oswego  county.  New 
York,  "J.  T.,"  writes  to  Farm  and  Fireside,  of  Springfield,  O.,  of  the  import- 
ance of  ventilating  root  pits.  He  says:  "I  have  foimd,  by  costly  experience, 
that  it  is  not  safe  to  pile  a  great  quantity  ol  roots  together  and  cover  with  earth, 
u  less  some  means  of  ventilation  is  provided,  such  as  by  carrying  one  or  more 
pipes,  made  of  drain  tile  set  on  end,  or  narrow  boards  nailed  together,  from  the 
center  of  the  heap  to  the  surface.  These  pipes  may  be  loosely  plugged  with 
straw,  which  will  prevent  the  entrance  of  frost.  I  once  lost  several  wagon  loads 
of  beets,  during  a  December  thaw,  by  neglecting  this  precaution." 

Remarks. — This  accounts  for  many  "holes"  of  potatoes  and  other  roots  I 
have  seen  rotted,  undoubtedly,  for  want  of  ventilation.  I  should  prefer  the 
small  board  box,  in  place  of  pipes,  to  run  down  well  into  the  heaf>  and  have 
holes  bored  into  the  sides,  to  carry  off  the  moisture  clear  up  to  the  top  of  the 
heap,  because  if  there  is  moisture  at  the  top,  the  rotting  will  begin,  and  th\» 
run  downwards,  by  dripping  from  the  rotting  ones,  and  spoil  all. 

1.  CONCBETE— Proportions  of  Cement,  Sand  and  Granite 
ITsed  in  Foundations  in  the  United  States  and  England. —A 

gentleman  of  Kansas  made  inquiry  of  the  Blade  for  the  process  of  making  coiX' 
>crete,  or  artificial  stone;  to  which  the  answer  was:  "There  are  various  pro- 
cesses. The  immense  masses  of  concrete  that  form  the  foundations  of  the  great 
East  River  bridge,  between  New  York  and  Brooklym,  are  composed  of  Rosen- 
dale  cement,  1  part  (say  bushels),  2  of  sharp,  clean  sand,  and  coarse  beach 
gravel,  4  parts.  The  gravel  was  from  1  inch  to  3*^  in  diameter.  The  cement 
and  sand  were  first  mix  3d  with  water  in  a  mill,  and  afterwards  mixed  with  the 
^avel  by  means  of  shovtls  used  by  hand.  This  concrete,  it  is  expected,  will 
last  for  centuries."  i 

2.  Concrete,  Proportions  as  ITsed  in  Engl^.nd.— Cooley,  In  his 
Practical  Receipts  (English),  says:  "  Concrete,  proper,  is  a  compact  mass,  com- 
posed of  pebbles,  lime,  and  sand,  employed  in  the  foundations  of  building. 
The  best  proportions  are  60  parts  (bushels  or  any  other  measure)  of  coarse  peb- 
bles, 25  parts  of  rough  sand  (meaning  clean,  shai-p  sand),  and  5  parts  of  lime." 

Remarks. — Of  course,  he  means  water  lime,  or,  as  we  call  it  here,  cement; 
the  liosendale,  I  think,  being  considerod  the  >est.  Still,  any  good  article  will 
do.  But  many  houses  are  built  of  it  in  the  United  States,  and  in  doing  so,  gen- 
erally, the  pebbles  or  gravel  are  not  used  as  coarse  as  above  given,  but  finer,  and 
make  up  for  it  by  putting  in  coarser  stone,  from  the  size  of  the  first,  upward; 
and  often  flat  stone  are  put  in;  but  care  should  be  observed  in  placing  these  in 
tl.e  frames  of  plank  in  which  the  house  is  canied  up,  that  these  stone  are  all 
well  imbedded  in  the  mortar  or  cement,  else  they  weaken,  rather  than  strengthen, 
the  concrete  walls.  I  like  the  proportions  as  used  in  No.  1  best,  as  it  makes  a 
stronger  cement,  and,  especially,  should  greatly  prefer  it  if  I  was  going  to  uso 
'Common  stone  lime  in  building  a  house  or  other  concrete  building.    Good  com- 


DR,  CHASE'S  RECIPES. 


TBon  Hme  may  do  well  for  stables  and  other  small  out-bnfldfngs;  but  I  should 
prefer  the  water-Hmo  or  cement  for  houses  In  which  I  expected  to  live. 

PBUIT,  EGGS,  Eto  — Kept  well  by  Cold  Storage.— The  8tien>- 
t(fle  AtMiican  gives  us  the  following  practical  fact  upon  this  important  point. 
It  says  the  increasing  use  of  cold  storage  for  perishable  food  stuflTs,  which  ar& 
apt  to  be  scarce  at  certain  seasons,  Is  one  of  tlie  characteristics  of  the  time. 
Last  summer  when  fresh  eggs  were  plentiful  and  cheap,  a  gentleman  in  Che- 
nango county,  N.  Y.,  stored  in  a  mammotli  cooler  some  5,000  barrels  of  eggs. 
Now  they  sell  In  this  cUy  as  "fresh  laid"  eggs,  at  a  large  profit.  As  tlie  cgga 
are  removed,  the  cooler  is  filled  up  with  ducks  and  other  fowl  to  be  sola  next 
spring. 

Remarks. — This  plan  is  certainly  practlcrble,  and  has  been  done  for  some 
time  past.  It  is  done  by  means  of  ice.  I  think  there  is  a  patent  on  some  forms 
of  the  coolers,  but  I  have  no  doubt  a  good  mechanic  can  get  up  a  plan  with  an 
Ice  house  that  would  be  effectual,  and  not  be  an  infringement.  See  other  PIan» 
of  Preserving  Eggs  also. 

STAMMEBINQ— to  Cure.— A  gentleman  who  had  stammered  horn. 
childhood  to  nearly  manhood,  gives  the  plan  that  cured  him,  as  follows:  He 
Bays,  go  into  a  room  where  you  will  be  quiet  and  alone,  get  some  books  that 
will  interest  but  not  excite  you,  and  sit  down  ana  read  2  hours  aloud  to  your- 
self, keeping  your  teeth  together.  Do  the  same  thing  every  3  or  8  days,  or 
once  a  week  if  very  tiresome,  always  taking  care  to  read  slowly  and  distinctly, 
moving  the  lips  but  not  the  teeth.  Then,  when  conversing  with  others,  try  to- 
speak  is  slowly  and  distinctly  as  possible,  and  making  up  your  mind  you  wilt 
not  stammer.  Well,  I  tried  this  remedy,  not  having  much  faith  in  it,  I  must 
confess,  but  willing  to  do  most  anything  to  cure  myself  of  such  an  annoying 
difficulty.  I  read  for  3  hours  aloud  with  my  teeth  together.  The  first  result 
was  to  make  my  tongue  and  jaws  ache,  that  is  while  I  was  reading,  and  the 
next  to  make  me  feel  as  if  something  had  loosened  my  talking  apparatus,  for  I 
could  speak  with  less  diflSculty  immediately.  The  change  was  so  great  that 
every  one  who  knew  me  remarked  it.  I  repeated  the  remedy  every  5  or  6  days 
for  a  month,  and  then  at  longer  intervals  until  cured. 

Remarks. — It  will  be  found  tiresome  at  first,  but,  no  doubt  eftectual  if 
faithfully  done,  observing  the  rules,  to  speak  slowly  and  distinctly  in  after  con- 
versation as  well  as  while  reading;  and  I  should  think  it  important  also,  for 
some  time  at  least,  to  keep  the  teeth  shut  while  talking,  as  it  gives  something 
new  to  engage  the  mind  in  place  of  the  old  habit  of  hesitation  which  started 
the  habit  of  stammering.     'Tis  worthy  of  a  fair,  and  if  need  bo  a  long  trial. 

PAPERIWG.— Making  the  Paste,  eto. — As  many  people  desire  to 
do  their  own  papering,  a  few  hints  will  not  be  amiss: 

I.  Walls  that  have  been  white-washed  may  be  papered  by  first  wetting 
the  walls  well  with  alum  water,  1  lb.  to  3  gals,  of  water,  and  letting  diy  before 
papering. 

II.  Trim  one  edge  off  with  the  shears,  and  match  the  pattern  as  you  cut 
off  the  lengths.  •  :         '  ;  "         "V    '    , 


M,.  •'■■■ 
mmm 


MISCELLANEOUS. 


lil.  Make  tho  paate  the  day  before  it  Is  wanted  to  have  it  cold  when  ap> 
piled  to  the  paper.  A  gal.  or  5  qts.  will  be  needed  for  a  room  requiring  12  to 
14  rolls.  Mix  a  little  over  1  pt.  of  flour  into  a  thin  dough,  and  thin  down  to 
to  avoid  lumps;  nut  then  1  gal.  of  water  into  a  kettle,  and  when  it  boils,  pour 
in  the  thin,  hot  batter  and  stir  to  avoid  burning  until  it  boils  again;  then  pour 
into  a  tin  pail  or  pan,  and  let  stand  till  next  day,  and  if  lumpy,  strain  and 
press  through  a  coarse  mui'lin,  and  procoed  with  the  papering.  Rub  out  care- 
fully with  a  towel  all  wind  vuffs,  to  avoid  wrinkles  when  dry. 

PLANTAINS,  Etc.  -To  Destroy  on  the  Lawns.— The  country 
gentleman  tells  us  to  destroy  these  pests  by  dropping  carefully  a  simple  drop 
of  sulphuric  acid  into  the  center  of  the  plant.  One  drop  will  do  tho  business; 
more  will  be  likely  to  do  harm. 

Remarks. — The  harm  would  be  In  its  spreading  to  kill  grass.  The  best 
way  to  do  it  carefully  is  to  get  what  druggists  call  a  "dropper."  A  small  glass 
tube,  having  one  end  small  and  bent,  while  at  the  other  end  is  a  small  rubber 
bulb;  but  you  must  be  careful,  also,  not  to  take  up  acid  enough  to  reach  the 
bulb,  as  it  would  destroy  that  as  well  as  the  plants;  and  your  clothes  or  fingers 
too,  if  you  get  it  upon  them.  I  like  to  see  the  dandelions  in  blossom;  but 
they  spread  so  fast  'tis  well  to  destroy  them.  It  must  be  done  as  soon  after 
they  come  up  as  possible,  lest  they  get  too  large  for  a  single  drop. 

Toothache  Drops,  Japanese,  Magical.— To  quiet  the  pains  in  an 
aching  tooth  nothing  can  excel  Japanese  Drops.  The  formula  (recipe)  is: 
"  Put  together  equal  parts  of  creosote,  cliloroform,  carbolic  acid  (liquid),  oil  of 
peppermint,  oil  of  cloves,  and  oil  of  camphor  (camphorated  oil,  kept  by  drug- 
gists). The  result  is  a  liquid  that  will  give  almost  instant  relief,  if  applied  on 
a  bit  of  cotton  to  the  cavity  of  an  aching  tooth,  and  yet  is  no  n'ore  fiery  in 
the  mouth  than  oil  of  cloves  would  be.  The  drops  smell  most  strong.y  of 
creosote,  while  peppermint  predominates  in  the  taste.  It  is  best  to  swallow  as 
little  as  possible  of  the  mixture." — Country  Gentleman. 

Beinarks.— This  properly  belongs  to  the  Medical  Department,  but  it  is  too 
good  to  lose,  and  hence  I  put  it  here.  A  little  of  it  might  be  rubbed  on  the  gum^ 
but  if  you  get  too  much  about  the  mouth  it  will  irritate  it  and  make  it  sore.  So 
only  wet  a  small  bit  of  cotton  to  put  in  the  tooth,  not  to  have  an  overplus  to 
run  out.  See  also  "  Heiuliiclic  Cure,  Magical."  I  have  found  it  the  most 
magical  of  anything  I  ever  tried  for  the  headache. 

Bum  Sherbart.— Rub  loaf  sugar  over  the  rinds  of  3  fresh  oranges. 
To  3  qts.  of  water,  add  the  juice  of  1  doz.  large  oranges;  sweeten  to  taste  with 
loaf  sugar  (any  white  sugar  will  do),  using  also  the  sugar  rubbed  over  the 
oranges;  flavor  highly  with  rum,  and  freeze.  Grated  pineapple  may  be  added 
when  it  is  partly  frozen,  if  liked. 

Remarks . — I  should  like  it  better  as  a  drink,  rather  than  to  freeze  and  eat. 

1.  SCARE-CROWS— How  to  Malte.— Take  two  small,  cheap 
mirrors,  fasten  them  back  to  back,  attach  a  cord  to  and  hang  them  to  a  pole. 
When  the  glass  swings  the  sun's  rays  are  reflected  all  over  the  field,  even  if  it 


600 


DB.  CHASE'S  RECIPES. 


Wi 


be  a  large  one,  and  even  the  oldest  and  bravest  crow  will  depart  precipitately 
should  one  of  its  lightning  flashes  fall  on  him.  [Good  only  while  the  sun 
shines.] 

II.  The  second  plan,  although  a  terror  to  the  crow,  is  especially  well 
suited  to  fields  subject  to  the  inroads  of  small  birds,  and  even  chickens.  It 
involves  the  artificial  hawk,  made  from  a  large  potato  and  long  goose  or  turkey 
feathers.  The  maker  can  exercise  his  imitative  skill  in  sticking  the  feathers 
into  the  potato  so  that  they  resemble  the  spread  tail  and  wings  of  a  hawk. 
It  is  astonishing  what  a  ferocious  looking  bird  of  prey  can  be  const»ucted 
from  the  above  simple  material.  It  only  remains  to  hang  the  object  from  a 
tall,  bent  pole,  and  the  wind  will  do  the  est.  The  bird  will  make  swoops 
and  dashes  in  the  most  threatening  manner.  Even  the  most  inquisitive  of 
venerable  hens  have  been  known  to  hurry  rapidly  from  its  dangerous  vicinity, 
while  to  small  birds  it  carries  unmixed  dismay. — Scientific  American. 

Remarks. — Take  a  long  potato,  and  if  the  boy  takes  a  little  pains,  he  can 
get  up  a  good  representation  of  a  hawk;  and  the  longer  the  string,  the  more 
flopping  around  there  will  be  to  frighten  the  hens  from  scratching  up  the 
corn.  Crows,  I  hardly  think,  would  be  much  frightened  by  this  last  plan, 
A  stuffed  coat  and  pants  would  be  better  for  them. 

2.  Another  pla^  is  to  string  a  few  kernels  of  com  on  long  horsehair.-*, 
and  place  about  the  corn  fields.  The  crows  will  swallow  some  of  them  and 
make  such  a  noise  of  alarm  as  to  drive  the  others  away,  while  he  will  con- 
tinue to  scratch  his  throat  to  get  rid  of  the  corn,  or  rather  the  hair,  which 
is  said  to  rid  the  field  of  them  for  the  season.    It  is  easily  tried. 

3.  Hawks  and  Owls,  Best  Way  to  Catch.— Set  a  pole,  15  feet 
high,  or  thereabouts,  in  a  place  aear  where  the  chickens  are  kept,  and  fasten 
a  steel  trap  on  the  top  and  set  it,  so  that  when  they  light  on  it  which  they 
will  do,  it  takes  them,  "sure  pop,"  every  time. 

STORINGr  CELERY— For  Spring  Use.— The  Germantown  Tele- 
graph says:  "  We  have  tried  most  ways,  but  prefer  this  one,  followed  for  many 
years.  A  trench  is  dug  from  12  to  15  inches  in  depth  and  as  long  as  may  be 
suitable.  Place  the  roots  in  this  singly,  side  by  side,  at  an  angle — that  is, 
leaning  somewhat ;  three  inches  of  soil  are  packed  against  them  :  then  anothv^r 
line  of  stalks,  until  the  bed  is  as  large  as  may  be  convenient  for  covering,  when 
another,  if  required,  can  be  made.  The  soil  should  be  added  until  within  0 
inches  of  the  top  of  the  stalks;  then  a  layer  of  straw,  then  a  layer  of  dry  leaves; 
the  whole  to  have  a  good  board  covering,  to  I  eep  out  water.  Of  course,  rather 
high  groimd  for  the  bed,  or  beds,  should  be  sblected,  and  a  trench  dug  around 
the  bed  deeper  than  the  bottom  of  the  celery  trenches,  so  made  as  to  be  sure  to 
carry  off  all  the  water.  If  this  plan  is  followed  strictly,  all  others  may  be  aban- 
doned, as  the  celery  will  keep  not  only  till  spring,  but  as  long  in  spring  as  may 
be  desired,  if  H  is  not  all  eaten  beforehand." 

FLY  POISON. — Arsenate  of  potassa,  1  oz. ;  red  lead,  J^  oz. ;  sugar,  5 
ozs.    Mix  well  together,  bottle  and  cork  for  use.  and  label  Poison, 


MiaCELLANEO  US. 


601 


DiKKCTiONS— Put  a  suitable  quantity  on  plates,  moisten  with  water  and 
place  where  they  are  thickest.  It  is  very  destructive  because  very  poisonous, 
yet  so  pleasant  to  the  taste  of  the  fly,  they  "  go  for  it "  quickly. 

PLY  STICKXJMPAST— Not  PoisonoxiB.— Melt  rosin,  6  ozs.,  in  a 
tin  cup,  then  put  in  lard,  1  rounding  table-spoonful,  as  a  woman  takes  it  up  for 
fihortening,  or  about  2  ozs.,  which  should  make  it  like  very  thick  molasses  when 
cold.  Spread  upon  rather  stiff  paper  with  a  little  flat  piece  of  wood  or  a  knife, 
and  place  about  the  shelves,  rooms,  etc.  If  a  knife  is  used  to  spread  it,  heat 
the  kni£e  over  the  fire  when  it  will  all  wipe  off  with  a  piece  of  newspaper  or 
cloth.  It  will  hold  all  that  light  upon  it,  and  the  more  that  light  the  more  will 
come,  thinking  something  good  has  been  found.  It  holds  them  fast.  Place 
a  paper  over  the  cup  to  keep  flies  out  when  it  is  set  away. 

LEGITIMATE  BUSIx^SS— To  be  Stuck  to  if  You  Would 
Avoid  Pailure. —  There  so  very  many  failures,  I  desire  to  say  a  word,  if 
possible,  to  those  who  mean  to  do  the  right  thing,  to  enable  them  to  be  success- 
ful, hence  with  some  modification  by  myself  on  some  points,  I  f^ve  the  follow- 
ing sensible  article  of  some  writer,  I  know  not  who,  but  I  do  well  know  if  business 
men  will  be  guided  by  it,  i.  e.,  stick  to  their  legitimate  business,  keeping  all 
their  capital  iu  it,  necessary  to  carry  it  on,  there  will  not  be  one  failure  where 
there  is  now  a  score. 

"Well-directed  energy  and  enterprise  are  the  life  of  American  progress; 
but  if  there  is  one  lesson  taught  more  plainly  than  others  by  the  great  failures 
of  late,  it  is  that  safety  lies  in  a  legitimate  business.  No  manufacturer,  trader, 
or  banker  has  any  right  to  be  so  energetic  and  enterprising  as  to  take 
from  his  legitimate  business  the  capital  which  it  requires  to  meet  any  emergency 
■which  may  arise. 

"Apologies  are  sometimes  made  for  firms,  or  persons,  who  have  failed,  by 
referring  to  the  important  experiments  they  have  aided,  and  the  unnumbered 
fields  of  enterprise  where  they  have  freely  scattered  their  money.  We  are  told 
ithat  individual  losses,  sustained  by  those  failures,  will  be  as  nothing  compared 
•with  the  benefits  conferred  on  the  community  by  their  liberality  in  contributing 
to  every  public  work.  There  is  little  force  in  such  reasoning.  A  man's  rela- 
tions to  a  creditor  are  vastly  different  from  his  relations  to  what  is  called  the 
public.  The  demands  of  the  one  are  definite,  the  claims  of  the  other  are  just 
what  the  ambition  and  legitimate  means  of  the  man  may  make  them. 

"  The  histories  ol  honorable,  successful  business  men  unite  to  exalt  \h°i  im- 
portance of  sticking  to  one  legitimate  business,  and  it  is  most  instructive  to  see 
that,  in  the  greater  portion  of  the  failures,  the  real  cause  of  disaster  was  the 
branchin/  out  beyond  his  legitimate  business,  in  the  taking  hold  of  this  and 
;that  tempting  offer,  and,  for  the  sake  of  some  hoped-for  gain,  venturing  where 
tliey  did  not  know  the  ground,  and  could  not  know  the  pit-fall  until  in  it." 

Wages— Table  Showing  the  Rate,  firom  $2  to  $26  a  Week,  10 
Hours  Per  Day,  Also  Rate  Per  Day  and  Hour.— This  table  is  so  care- 
fully worked  out  a  mere  glance  shows  the  desired  amount : 


(sod 


DR.  CHASE'S  RECIPES. 


Per 

jure 

Four 

Three 

Two 

One 

Half 

Fourth 

One 

Week. 

Days. 

Days. 

Days. 

Days. 

Day. 

Day. 

Day. 

Hour. 

%  2.00 

$1,665^ 

$1.33% 

$1.00 

$  .66% 

$  .88% 

$  .16% 

$   .8% 

$  .8% 

2.50 

2.08>^ 

1.66% 

1.35 

.83% 

•41% 

.31 

.10% 

.4 

8.50 

2.91% 

2.83% 

1.75 

1.16% 

.58% 

.29 

.14% 

.6 

4.00 

8.33>s^ 

2.66% 

2.00 

1.83% 

.66% 

.33% 

.16% 

•6% 

4.50 

3.75 

3.00 

3.25 

1.50 

.75 

.37% 

.18% 

•7% 

5.00 

4.16% 

8.33% 

2.50 

1.66% 

.88% 

.41% 

.31 

m 

5.50 

4.58>^ 

8.66% 

2.75 

1.88% 

.91% 

.46 

.38 

.9 

6.50 

5.41% 

4.33% 

3.25 

2.16% 

1.08% 

.54 

.27 

.11 

7.00 

5.88>^ 

4.66% 

3.50 

2.33% 

1.16% 

.58% 

.27 

.11% 

7.50 

6.25 

5.00 

8.75 

2.50 

1.25 

.62% 

.81 

.12% 

8.00 

6.66% 

5.33% 

4.00 

2.66% 

1.33% 

.66% 

.33% 

.13% 

9.00 

7.50 

6.00 

4.50 

3.00 

1.50 

.75 

.87% 

.15 

10.00 

8.33)^ 

6.66% 

5.00 

3.33% 

1.66% 

.83% 

•m 

.16% 

11.00 

9.16% 

7.33% 

5.50 

3.66% 

1.83% 

.91% 

.46 

.18j| 

13.00 

10.83% 

8.66% 

6.50 

4.33% 

2.16% 

1.08% 

.54 

.21% 

14.00 

11.66% 

9.33% 

7.00 

4.66% 

2.38% 

1.16% 

.58% 

.28% 

16.00 

13.33% 

10.66% 

8.00 

5.38% 

3.66% 

1.38% 

.66% 

.26^ 

17.00 

14.16% 

11.83% 

8.50 

5.66% 

2.83% 

1.41% 

.71 

.28% 

19.00 

15.83J^ 

12.66% 

9.50 

6.33% 

3.16% 

1.58% 

.79 

.31% 

20.00 

16.66% 

18.33% 

10.00 

6.66% 

3.88% 

1.66% 

.83% 

.33% 

21.00 

17.50 

14.00 

10.50 

7.00 

3.50 

1.75 

.87% 

.85 

23.00 

18.33% 

14.66% 

11.00 

7.83% 

3.66% 

1.88% 

.91% 

.86% 

23.00 

19.16% 

15.33% 

11.50 

7.66% 

8.83% 

1.91% 

.96 

.88% 

25.00 

20.83% 

16.66% 

12.50 

8.88% 

4.16% 

3.08% 

1.04 

.41% 

INTEREST— Simple  and  Easy  Sules  to  Compute.— For  find- 
Ing  the  interest  on  any  principal  for  any  number  of  days.  [Tlie  answer  in  eaclt 
case  being  in  cents,  separate  the  two  right-hand  figures  of  answer  to  express  ia 
doDars  and  cents]:  Four  per  cent. — ^multiply — the  principal  in  all  cases— by  the 
number  of  days,  and  divide  by  90;  5  per  cent. — multiply  by  number  of  days, 
and  divide  by  72;  6  per  cent. — multiply  by  number  of  days,  and  divide  by  60; 
7  per  cent. — multiply  by  number  of  days,  and  divide  by  50;  8  per  cent. — multi- 
ply by  number  of  days,  and  divide  by  45;  9  per  cent. — multiply  by  number  of 
days,  and  divide  by  40;  10  per  cent. — multiply  by  number  of  days,  and  divide 
by  36;  12  per  cent. — multiply  by  number  of  days,  and  divide  by  30;  15  per 
cent. — multiply  by  number  of  days,  and  divide  by  24;  18  per  cent. — multiply 
by  number  of  days,  and  divide  by  20;  20  per  cent.— multiply  by  number  of 
days,  and  divide  by  18;  24  per  cent. — multiply  by  number  of  days,  and  divide 
by  15;  without  regard  to  fraction  or  remainder  in  any  case;  may  add,  however, 
the  interest  to  the  araounr  found  for  any  fractional  part  of  a  dollar,  if  any  such 
is  found  in  the  note  or  pnncipal. 

1.  STRAWBERRIES.— To  Raise  Large  and  Abundant —We 
have  known  strawberry  growers  to  have  the  soil  for  strawbeiTy  plantations 
spaded  2  feet  deep,  and  to  apply  100  two-horse  wagon  loads  of  good  stable  man- 
ure per  acre,  before  a  plant  was  put  out.    Then  during  the  first  season  the  soiJt. 


M18CELLANE0  U8. 


«09 


between  the  rows  was  stirred  at  least  every  2  weeks,  and  in  the  fall  the  entira 
ground  and  plants  were  entirely  covered  with  bog  hay,  which  protects  them  ia 
winter,  and  this  mulch  was  left  on  the  following  season,  not  only  to  keep  the 
benies  clean  but  also  to  keep  the  soil  moist  underneath.  Slaughter  house  ma- 
nure of  the  rankest  kind  is  also  used  for  this  purpose,  and  the  growth  of  vine: 
which  follows,  and  the  size  of  fruit  would  certainly  astonish  any  man  who  was. 
not  in  the  secret  as  to  how  the  thing  was  done.  This  is  the  way  in  which  ncw~ 
sorts  are  treated  by  professionals  who  expect  to  mak  a  show  of  their  pets  at 
exhibitions  or  elsewhere. — Phonograpli,  Colby,  "Wis. 

Remarks. — If  this  is  the  plan  to  show  off  their  pets,  it  is  the  plan  to  raise  thenis 
on  generally.  The  deeper  working  of  the  soil,  (see  No.  8),  and  heavy  manur- 
ing pay,  also  the  covering  or  mulching  with  cheap  hay,  to  avoid  the  soil  getting" 
upon  the  berrips,  and  also  the  keeping  of  the  ground  moist,  and  weeds  fronx* 
growing. 

2.  Strawberry  Growers— a  Hint— Kind's  to  Plant  with  Wil- 
son's Albany. — A  correspondent  of  the  Fruit  Recorder,  (see  No.  4),  complain- 
ing that  Wilson's  Albany  toward  the  last  part  of  the  season  run  small  in  th&t 
size  of  the  berry,  and  that  rich  soil  and  good  cultivation  do  not  change  thiS' 
habit,  is  told  ;to  plant  amongst  the  Wilsons  every  third  or  fourth  plant  of 
Charles  Downing,  Colonel  Cheney  or  Jucunda,  all  of  which  are  in  their  prime 
toward  the  last  run  of  the  Wilsons.  This  proportion  of  these  large  sorts  mixed 
in  with  the  Wilsons  will  give  a  fine  appearance  to  the  fruit,  and  make  them  sell 
well  to  the  last. 

3.  Strawberry  Culture— Kinds,  and  How  to  G-row  Them. — 

A  correspondent  of  the  Post  and  Tiibune  says:  "Any  one  can  raise  straw- 
berries who  can  grow  corn  or  garden  vegetables;  yet  few  attain  to  perfectioi*. 
in  strawberry  growing. 

I.  The  first  requisite  is  a  deep,  rich  bed. 

II.  Tlie  second  requisite  is  good  plants,  and  of  kinds  which  will  bear  fruit 
without  some  other  variety  to  fertilize  them.  If  the  Col.  Cheney  is  planted 
alone  very  little  fruit  will  be  had,  because  this  is  a  pistillate  variety ;  so  is  the- 
Green  Prolific,  and  these  varieties  require  the  presence  of  some  staminate  sort 
to  fertilize  them.  The  Wilson's  Albany  is  a  good  staminate  sort,  and  bears^ 
frait  without  the  aid  of  any  other  variety,  except  to  get  larger  berries  the  last 
of  the  season  as  in  No.  3.  It  is  the  best  kind  for  general  planting.  A  good 
variety  to  plant  beside  the  Wilson  is  ihe  Green  Prolific. 

III.  Thirdly,  after  the  plants  are  done  bearing,  the  tops  shoiild  be  mown 
off  close,  or  cropped  with  a  sharp  knife.  This  prevents  the  plants  throwing 
out  runners  so  freely,  and  thus  avoids  the  tendency  to  become  matted  together; 
it  causes  a  strong  growth  of  roots,  and  gives  new,  fresh  and  healthy  foliage. 
It  is  almost  equal  to  renewing  the  bed,  because  the  plants  are  not  taxed  to  support 
anew  generation. 

IV.  Lastly,  strawberries  need  the  earliest  culture  possible  in  the  spring. 
The  beds  ought  then  to  be  covered  with  manure  or  hay,  to  keep  the  soil  cool 


•604 


DR.  CHASE- S  RECIPES. 


-and  damp,  and  to  prevent  the  growing  of  weeds.  With  these  points  attended 
ito,  large  crops  will  reward  the  grower. 

Remarks. — Tlie  author  agrees  with  this  gentleman,  except  in  the  spring 
culture.  I  believe  it  is  a  conceded  fact,  generally,  that  the  culture,  manuring  and 
putting  on  hay,  or  straw,  or  sawdust,  should  be  done  in  the  fall.  The  manure 
spaded  or  forked  in,  and  the  straw  or  other  covering  put  on,  so  the  fall  rains 
and  tlae  melting  of  the  snow  in  the  spring  will  carry  the  virtue  of  the  manure 
•well  among  the  roots,  and,  consequently,  give  a  better  crop.  In  such  a 
case  as  given  in  the  next,  where  no  time  could  be  given  in  the  fall  to  do  as  these 
'did,  I  would  take  time  to  put  on  a  good  covering  of  straw,  or  marsh 
hay,  if  plenty,  which  is  no  doubt  best,  as  it  is  not  so  likely  to  blow  oif ,  after 
being  wet  by  the  rains. 

4.  Strawberries,  Killing  Weeds  Among.— The  Palmyra  (N.  Y.) 
Fruit  Recorder,  upon  this  subject  says:  "  One  of  the  finest  yields  of  strawberries 
we  ever  saw  was  years  ago  on  an  old  bed  of  Early  Scarlet,  grown  on  the  farm 
of  a  brother-in-law.  It  had  been  kept  clean  up  to  July,  when  the  press  of  farm 
"work  prevented  any  further  attention  to  it,  and  the  vines  run  helter-skelter  and 
Tveeds  grew  freely,  so  that  by  December  it  was  a  complete  mat  of  vines  and 
weeds.  We  recommended  setting  fire  to  it,  which  was  done,  and  quickly 
burned  over.  In  the  spring  the  vines  started  freely,  and  soon  covered  the  sur- 
face with  their  green  leaves,  and  from  about  one-third  of  an  acre,  nearly  50 
bushels  of  splendid  fruit  was  gathered.  You  can  do  this,  and  if  the  weeds  are 
not  sufficiently  scattered  over  it  to  burn  over  the  entire  surface,  scatter  a  little 
fitraw  or  hay  over  the  vacant  places.  The  fire  destroys  flie  seeds  of  weeds  but 
■does  no  harm  to  plants." 

Strawberries,  Liquid  Manure  for,  While  Q-rowing.—I  filled  a 
half-hogshead  with  rainwater,  and  put  into  it  a  J^  lb.  aqua  ammonia  and  J^  lb. 
common  niter  (saltpeter).  When  the  strawberry  plants  were  blossoming  out  I 
^ave  them  a  sprinkling  of  the  solution  at  evening  twice  a  week  until  the  fruit 
was  nearly  full  size.  The  result  was  double  the  amount  of  fruit  on  those  where 
the  liquid  was  applied  to  what  was  obtained  from  those  right  alongside  upon 
"Which  none  of  the  liquid  was  applied. — Fruit  Record. 

Remarks. — With  all  thete  points,  I  think  any  one  can  raise  strawberries,  as 
2^o.  8  puts  it,  if  they  will  pay  reasonable  attention;  and  if  extra  attention,  they 
■will  get  extra  crops. 

RASPBEBBY  CULTUBE  —  How  to  Prepare  The  Ground.— 

The  richer  the  soil  naturally,  that  can  be  given  to  them  the  better,  then,  one 
"writer  says,  "  The  ground  is  prepared  as  you  would  for  a  crop  of  sugar  beets 
•(that  is,  deep  ploughing  and  plenty  of  manure),  using  plenty  of  old  manure  and 
plowing  deeply  as  possible:  Shallow  culture  will  not  do  for  raspbeiries  as  the 
roots  require  coolness  and  moisture.  Without  these  conditions,  in  dry  seasons 
the  crop  will  not  perfect  itself.  The  plants  are  usually  set  4  feet  apart  each  way, 
though  some  cultivators  prefer  6  feet  one  way  and  3  feet  the  other." 

2.  Keeping  Clear  of  Weeds  the  Two  First  Seasons,  then 
Mulching  or  Covering.— C.  Engle  of  Paw  Paw,  Mich,  says:    "Rasp- 


MISCELLANEO  US. 


009 


berries  should  be  hoed  and  kept  well  cleaned  from  weeas  the  first  two  seasons 
after  siting.  After  that,  a  very  good  and  easy  way  to  tend  them  is  to  cover 
the  smlace,  between  the  vines,  with  some  Icind  of  coarse  litter,  (straw  or  marsh 
hay  is  first  rate),  5  or  6  inches  in  depth.  Tliat  will  prevent  the  weeds  froia 
gi-owing,  and  keep  the  ground  cool  and  moist.  I  have  treated  a  patch  in  that 
way  for  7  years  past,  (adding  an  additional  light  coating  every  spring),  and  se* 
no  dimunition  in  quantity  or  quality  of  the  fruit.  They  do  equally  as  well  ia 
the  dryest  season.  I  do  not  know  that  it  would  be  practicable  on  a  large  plan- 
tation, but  for  a  small  patch  it  is  just  the  thing." 

Bemarks. — If  it  is  just  the  thing  for  a  small  patch,  'tis  just  the  thing  for  s 
large  one,  if  you  desire  to  have  it  pay  big.  Undertake  no  larger  field  than  you 
can  do  well,  then  you  may  reasonably  expect  it  to  do  well.  If  you  have  not 
mulch  enough  to  cover  all  the  ground,  let  the  hills  be  well  mulched  with  man- 
ure; and  if  considerable  straw  is  in  it,  'tis  so  much  the  better,  for  the  roots 
must  be  covered,  if  you- expect  large  jdelds. 

3.  The  Kind  to  Raise.— The  McCormick,  also  called  the  Mammoth 
Cluster  Raspberries,  is  becoming  one  of  the  leading  varieties  among  the  black 
eaps.  T.  T.  Lyon  says  it  is  the  largest,  most  vigorous  and  productive  of  them 
all.  Charles  Downing  says:  "It  has  stronger  and  more  vigorous  canes,  has 
fewer  spines,  and  is  the  largest,  best  and  most  productive  Black  Cap  we  have 
seen." 

Remarks. — There  may  from  time  to  time  be  varieties  brought  out  that  will 
eclipse  the  McCormick.  Let  everyone  engaged  in  the  business  look  well  to 
this  in  obtaining  plants  or  canes,  as  everyone  wants  the  best. 

Even  now,  1884,  the  Bural  New  Yorker  in  its  brieflets  suggests  Shaffer's 
Colossal  as  a  large  berry,  combining  a  pleasant  acidity  with  the  true  raspberry 
flavor  among  the  black  caps;  and  the  Crimson  Beauty  or  Hansell  as  the  earliest 
red'  and  the  Sneider  among  blackberries  to  take  the  place  of  a  part,  at  least, 
of  the  Kittatinny's,  being  more  fruitful,  and  far  more  hardy;  certainly  good 
qualities  to  recommend  it.    And  so  may  improvements  go  on. 

4.  Finohing  Off,  or  Cutting  Back  the  Leaves,  the  Best  Way 

—Those  that  understand  the  cultivation  of  the  raspberry  consider  it  the  best 
way  to  pinch  off  when  3  or  4  feet  high,  acco-^'ng  to  the  richness  of  the  soil, 
else  to  cut  back  as  soon  as  they  reach  5  or  6  fret  ^h,  which  certainly  tends  to 
make  them  more  stocky,  and  to  produce  much  stronger,  lateral  or  side  branches, 
which  should  also  be  pinched  off  or  cut  back,  to  insure  a  larger  berry,  and  a 
larger  yield  of  fruit. 

B.  Blackberries —  And  red  raspberries  need  much  the  same  treatment 
as  the  black  caps. 

Gardening  in  a  Hogshead. — Sometime  ago  Mr.  G.  L.  Record,  of 
this  city  bored  holes  in  rows  around  a  hogshead,  at  a  regular  intervals,  6  inches 
apart,  filling  the  hogshead  with  earth,  and  sot  a  strawbeiTy  plant  in  each  one 
of  the  holes,  beside  putting  a  number  of  plants  on  top.  There  are  100  plants 
growing  from  the  sides  of  tliis  novel  Garden,  which  are  now  in  full  beauty  and 
bloom,  having  a  prolific  growth  of  berries,  and  looking  remarkably  thriving 


*«08 


DR.  CHASEPS  RECIPES. 


and  healthy.    Somedf  the  berries  are  ripe,  and  have  attained  great  s|ze,  one 
measuring  8  inches  in  circumference. — New  Orleana  Times-Bemoerat. 

Remarks. — I  liave  seen  cucumbers  growing  in,  or  rather  on  top  of  kegs 
filled  with  rich  earth,  so  I  Icnow  the  thing  is  practicable  for  those  who  have  only 
a  small  yard  and  no  garden. 

Finger  Marks  Quickly  Bemoved  from  Mirrors,  Win- 
dows, etc^— Putting  a  few  drops  of  ammonia  on  a  cloth  will  do  the  work  admir- 
ably. The  same  also  from  doors  about  the  locks  and  latches.  Take  the  cloth 
in  such  a  "'ay  as  not  to  irritate  the  fingers  with  the  strong  ammonia.  See 
"Ammoniac-Its  Uses,  etc." 

BBIMSTOirE— A  Disinfectant  After  Deaths  from  Cholera, 
Also  an  Exterminator  of  Bed  Bugs,  Beaches,  etc.— L.  H.  Spear, 
rln  the  Rural  New  Yorker,  makes  the  following  statement  upon  this  subject, 
which  will  be  found  reliable.  He  says:  "The  'Epidemic  of  Cleanliness,' as 
the  present  effort  to  prevent  cholera  has  l)een  called  by  those  who  have  the  sani- 
tary  condition  of  our  great  cities  in  charge,  mentions,  among  numerous 
preventives  of  malarial  poison,  the  burning  of  brimstone  in  houses,  and  I 
doubt  if  any  who  hastily  read  the  various  directions  for  fumigating  dwellings, 
know  half  the  merits  of  this  agent.  A  distinguished  chemist  once  said  of  it: 
'  While  other  disinfectants  act  for  a  time,  so  as  to  seem  to  destroy  bad  odors, 
'they  chiefly  cover  iJiem  up,  but  brimstone  kills  them.'  All  housekeepei-s  should 
,also  know  that  by  burning  brimstone  in  a  room  infested  with  bugs,  it  will  kill 
them.  Put  burning  charcoal  into  a  kettle  and  sprinkle  a  J4'  lb.  of  powdered 
brimstone  over  it.  Close  all  windows  and  doors  for  an  hour  or  more,  when 
they  can  he  re-opened. 

Remarks. — Let  any  one  who  thinks  this  will  not  kill  the  bed  bugs,  roaches, 
^tc,  even  In  the  cracks  and  crevices  of  the  walls,  pass  a  lighted  sulphur  match 
under  his  nose,  and  then  judge  if  he  could  stand  it  an  hour?  If  the  cholera 
visits  your  neighborhood,  which  it  is  almost  certain  to  do  at  some  time,  this 
should  be  done  to  every  room  in  wli  h  a  cholera  patient  dies;  and  may  be  done 
at  any  time  in  rooms  where  these  pests  have  got  a  lodgement  in  the  cracks  of 
old  walls.  It  is  recently  claimed  that  even  cholera  is  caused  by  a  living  mite  or 
"microbe,"  as  they  call  them,  and,  therefore,  the  burning  of  the  powdered 
brimstone,  is  sure  death  to  them,  and  that  no  further  spreading  of  the  disease 
is  ppssible. 

Cess  Pools  Disinfected  Instantly.— Prof.  Thos.  Taylor  reports  that 
1  table-spoonful  of  spirits  of  turpentii^e  in  1  pail  of  water  will  disinfect  an 
ordinary  cess  pool  instantly,  and  thai  in  the  sick  chamber  it  will  prove  a  power- 
ful auxiliary  against  germs  and  bad  idors. 

Rema/rka. — Then,  I  think,  2  or  o  spoonfuls  to  the  pail  of  water  would  be 
equally  effective  for  a  water-closet — privy. 

Oil  on  the  Water  has  Enabled  Vessels  to  Outride  Storms 
at  Sea.— The  schooner  George  Sherman  was  reported,  May  80,  1884,  by  the 
•Chicago  papers,  to  have  ridden  out  the  gale  on  Lake  Micliigan  that  week  by 
tpourlng  on  the  water  12  gallons  of  Unseed  oil,  which  calmed  the  waves  for  a 


MISCELLANEOUS. 


eoT 


distance  of  half  a  mile  fron  the  ship.    This  Is,  no  doubt,  true,  but  wonderful 
.all  the  same — one  of  the  mysteries  of  nature — Nature's  God. 

Bemarka. — If  sailors  do  not  have  opportunity  to  read  this,  their  friends 
.may,  and  communicate  it  to  them. 
'  INKS,  Black. — Inks  of  late  years  are  mostly  made  from  the  analine  col- 
•ors,  which  have  been  brought  to  such  perfection  as  to  make  good  ink,  by  put- 
ting the  right  amount  of  powder  to  the  certain  amount  of  soft  water.  John  B- 
Wade,  No.  40  Murray  street.  New  York,  deals  in  them,  but  druggists  can  fur- 
nish them  anywhere,  and  others  will  of  coiu^e  soon  deal  in  all  these  colors. 

I.  The  black  is  made  by  using  what  is  called  "  nigrosine"  or  black  ana- 
line,  1  oz.  to  water  1  gal. 

II.  Violet,  whj,ch  is  a  very  popular  color,  is  made  by  using  Hoffman's 
violet,  3  B.,  1  oz.,  water  1  gal.  DiBKCTiONa— Dissolve  the  powder  with  a  lit- 
tle alcohol  or  boiling  water;  and  if  desired  to  use  as  a  copying  ink,  sugar  and 
^m  Arabic,  In  the  proportions  given  In  the  black  ink  from  nut  galls  and  log- 
wood below. 

III.  Blue  Is  made  by  using  Lieman  soluble  blue,  ^  oz,  to  water  8  gals. 
Jtetnarks. — I  have  these  receipts  from  a  nephew  of  mine,  and  have  not  per- 

•^onally  tested  them,  but  I  have  others  (see  below  as  to  3  of  these  colors).  Still 
it  looks  to  me  this  would  be  rather  pale,  then  try  ^  gal.  of  water  only  to  the  J^ 
'OZ.  of  the  soluble  blue,  and  if  this  is  darker  than  needed  take  a  tea-spoonful  of 
'  dt  and  add  a  tea-spoonful  of  water,  this  would  be  equivalent  to  1  ga\,  and  so  If 
it  takes  3  tea-spoonfuls  of  water  to  make  the  desired  shade,  it  will  take  the  full 
8  gals.  This  will  be  better  than  if  I  had  tested  it  myself,  as  it  puts  so  many 
upon  a  plan  to  experiment  for  themselves. 

Bluing  for  Clothes.  —  And  by  the  way  now  this  soluble  blue  is  just 
the  thing  to  make  bluing  for  clothes  being  washed.  But  where  the  common 
soluble  blue  or  Chinese  blue  is  kept  and  used  by  painters,  we  put  1  oz.  to  1  qt. 
of  water,  then  a  table-spoonful  or  two  is  enough  for  a  tub  of  clothes,  the  woman 
judging  for  herself  the  depth  of  shade,  putting  in  more  or  less  to  suit. 

IV.  Red  ink  is  made  with  cosine  T.  extra,  or  J.  yellowish  shade,  ^  oz.  to 
water  1  gal. 

V.  Green  is  made  very  nice,  by  using  methyl  green,  B.  bluish  dark  shade, 
J^  to  1  oz.  to  water  1  gal. 

Bemarks. — I  think  all  the  powder  should  be  dissolved  in  a  little  alcohol, 
else  boiling  water  as  with  the  violet  No.  2.  These  are  all  analine  inks,  or  col- 
ors, although  they  have  different  names  to  distinguish  them.  The  nephew  that 
sent  nie  these  recipes  also  sent  writing  done  with  the  red,  black,  and  the  violet. 
They  were  as  nice  shades  as  could  be  desired.  Any  one  can  make  as  dark, 
deep  shade  as  they  may  choose  by  first  using  only  half  the  water,  then  adding 
more  as  they  prefer. 

2.  Black  Ink,  With  Nut  G-alls  and  Logwood  for  "Writing  and 
Cop3ring. — Inks  made  from  the  nut  galla  alone  as  the  coloring  agent  are  not 
as  good  a  black  as  those  made  with  the  addition  of  logwood  chips;  hence  we 
«ay :    Logwood  chips,  1  oz. ;  nut  gaUs  in  coarse  powder  which  hav»  not  been 


608 


DR.  CHASE'S  RECIPES. 


eaten  by  moths  or  worms,  %  lbs. ;  purified  copperas,  8  ozs. ;  acetate  of  copper 
(verdigris),  J^  oz. ;  pulverized  sugar,  8  ozs.,  and  gum  Arabic,  4  ozs. ;  soft  water 
1  gal.  If  not  to  be  used  as  a  copying  ink  no  sugar  need  be  used  and  only  2  or 
3  ozs.  of  the  gum  Arabic  to  hold  the  colors  suspended  in  the  ink  else  they 
settle.  DiKECTiONS — Boil  the  logwood  chips  in  the  water  for  an  hour  or  two,  ' 
or  as  long  as  a  woman  would  boil  it  for  coloring;  when  cool,  strain,  mak- 
ing up  for  evaporation  with  more  hot  water;  bruise  the  best  blue  galls, 
coarsely  and  put  over  the  flre  again  till  it  begins  to  boil,  adding  the  other  arti- 
cles and  set  away  until  it  acquires  tlie  desired  blackness,  strain  and  bottle 
for  use. 

Remarks, — If  properly  made  it  is  a  black  ink,  at  once,  and  all  the  time, 
does  not  fade,  and  is  therefore  suitable  for  all  records.  The  others  are  cheaper, 
and  a  little  less  trouble  to  make,  but  do  not  give  permanent  satisfaction. 

3.  Black  Copying  Ink,  Cheap.— Ex.  of  logwood,  %  oz.;  alum, 
nowdered,  160  grs. ;  bi-chromate  of  potash,  48  grs. ;  soft  water,  1  pt.  Direc- 
TioKS — Dissolve  the  ex.  and  other  drugs  in  half  of  the  water,  and  percolate 
tne  rest  oi  the  water  through  the  drugs.  .       \ 

Remarks. — This  percolation  is  the  same  as  straining,  only  it  is  done  through 
filtering  paper  in  a  glass._^nnel  or  tunnel,  by  druggists,  the  paper  can  be  got  of 
the  druggist,  and  put  info  a  common  tin  tunnel,  such  as  used  in  almost  every 
family  in  the  country,  the  puckering  of  the  paper  as  it  is  pressed  down  into  the 
tunnel  lets  the  fluid  run  down  readily.  This  receipt  is  the  same  as  one  of  the 
best  druggists  in  Ann  Arbor,  Mich.,  uses.l  If  not  wanted  for  copying,  add  water 
to  give  the  desired  shade,  and  to  make  it  flow  more  freely  as  a  general  writing 
ink.  It  is  cheap  and  good.  See  also  an  ink  for  school  children,  also  cheap,  and 
flows  easily. 

Ticket  Writer's  Glossy  Ink.— To  any  good  ink,  4  ozs.,  add  gum 
Arabic,  J^  oz.  Let  stand  in  a  warm  place,  and  shake  frequently.  When  dis- 
solved, if  too  thick,  add  more  ink,  if  too  thin,  more  gum.  It  will  produce  a 
fine  glossy  Jetter;  blue,  red  or  other  colors  work  with  equal  satisfaction.— 
Oracle,  Ont.  ^ 

INDELIBLE  INK— For  Marking  Clothing,  To  Write  With 
a  Pen. — I.  Ink,  into  an  ounce  bottle,  put  nitrate  of  silver,  (lunar  caustic),  1  dr. ; 
gum  Arabic,  clean  and  white,  3  or  4  pieces  the  size  of  a  common  pea;  then  fill 
%  full  with  soft  water.  This  ought  lo  be  in  a  dark-colored,  glass-stoppered 
bottle.  Else  it  must  be  kept  in  a  dark  place  when  not  in  use.  This  is  the  ink 
proper;  but  to  make  it  permanent,  we  have  to  first  use  a  pounce,  which  also 
prevents  the  ink  from  spreading  in  the  cloth,  as  follows: 

II.  Pounce — Into  a  4  oz.  bottle  put  sub-carbonate  of  soda,  2  drs.';  fill 
with  water.  Directions. — Wet  the  places  to  be  written  upon  with  the  poimce, 
and  iron  smooth  with  a  properly  heated  iron;  then  rub  hard  over  the  same  spot 
with  the  end  of  a  tooth  brush  handle,  to  polish,  that  the  writing  may  be  done 
nicely  with  the  ink,  using  only  a  quill  pen;  then  pass  the  hot  iron  over  the 
writing  to  dry,  and  set  the  ink,  else  dry  in  the  sun.  This,  if  properly  done 
makes  it  perfectly  indelible. — Indian  Domestic  Economy.    ^  f' 


\    •: 


MISCELLANEO  US. 


c:9 


Indelible  Ink,  Quickly  and  Cheaply  Mode.— A  correspondent 
of  the  Detroit  Free  Press  Household,  gives  us  the  following  very  simple  home 
made  way  of  making  the  ink  and  doing  the  work,  and  I  will  guarantee  it  will 
prove  satisfactory.    She  says: 

I.  Rain  water,  1  table-spoonful ;  vinegar,  ^  tea-spoonf  ul,lunar  caustic,  drug- 
gists keep  this  in  small  sticks,  a  piece  8  inches  long;  put  all  in  an  ounce 
bottle,  and  shake  occasionally  till  dissolved.    Keep  in  a  dark  place. 

II.  Directions. — To  each  tea-spoonful  of  milk— needed  to  wet  the  places 
upon  which  the  name  is  to  be  written — dissolve  a  piece  of  baking  soda  as  large 
as  a  grain  of  corn;  iron  it  smoothly,  and  write  the  name  with  a  quill  pen  with 
the  ink  immediately. 

Bemarks.— Dry  with  the  hot  iron  or  in  the  sun,  as  in  No.  1.  In  the  same 
communication  the  lady  said:  Common  soda,  (the  same  as  baking  soda),  in 
powder,  with  a  damp  cloth,  and  a  brisk  rubbing,  is  the  best  thing  to  clean  tin- 
ware,  rubbing  it  dry. 

INK,  INDELIBLE— To  Mark  with  a  IPlate.— Dissolve  pure 
sulphate  of  iron,  (pure  copperas),  1  lb.  in  acetic  acid,  1}^  lbs.,  and  add  precipi- 
tated carbonate  of  iron,  (sesquioxide),  1  lb.,  and  stir  till  they  combine.  This 
should  be  done  in  an  iron  kettle  over  a  slow  Are.  Then  put  in  printer's  varnish, 
3  lbs.,  and  fine  book  ink,  2  lbs.,  and  stir  till  well  mixed;  and  to  complete  it  add 
jethiops-mineral  (black  sulphuret  of  mercury),  finely  pulverized  and  sifted,  1  lb. 
mixed  in  thoroughly. 

Bemm'ks — This  I  obtained  from  an  old  stencil  plate  cutter,  who  had  made 
and  sold  it  many  years.  He  said  this  would  fill  nearly  1,000  1  dr.  bottles 
•which  he  sold  for  25  cts.  each.  The  sulphuret  of  mercury  gives  it  its  indeli- 
bility. If  you  use  ozs.  in  place  of  lbs.  it  will  make  about  60  bottles.  If  drs. 
are  used  instead  of  ozs.  you  will  have  only  7  or  8  bottles.  Now  suit  yourself 
as  to  the  amount  you  will  make.     Of  course,  to  be  kept  corked. 

COLORINO-  FOR  DOMESTIC  USES.— As  the  "  Diamond,"  dyes, 
analine  and  other  colors  are  being  so  considerably  used  in  coloring,  at  the  time 
of  writing  this  book,  I  shall  only  give  a  few  re'  pes  for  those  purposes,  which  are 
vouched  for  mostly  by  ladies  who  have  used  them,  some  of  them  yearly  for  20 
years,  suitable  for  woolen,  s'lk,  cotton,  carpet  rags,  dresses,  etc. 

Black  on  Dress  Goods.— Prom  a  lady  who  has  used  it  yearly  for  20 
years.  In  »"  iron  kettle  put  warm  water  enough  to  cover  15  yards  dress  goods. 
In  this  diss^  ■  e  ex.  of  logwood,  4  ozs. ;  blue  vitriol,  2  ozs. ;  copperas,  1  oz.  Be 
careful  to  have  the  ex.  well  dissolved.  O'  course  everything  should  be  dis 
solved,  but  the  ex.  dissolves  slowly.  Wet  the  goods  thoroughly,  then  put  into 
the  dye,  and  let  simmer  slowly,  stirring  and  handling  often,  till  dark  enough; 
then  wash  in  strong  soap  suds  2  or  3  times,  and  rinse  until  the  water  is  clear. 
Press  while  damp.  If  the  goods  look  rusty,  the  dye  is  too  strong,  put  in  more 
water.    Cashmeres  may  be  colored  by  this  dye,  and  make  up  as  good  as  new. 

Black,  on  Wool  or  Cotton.— And  let  me  say  right  here,  what  will 
color  wool  nicely  will  also  color  silk.  This  is  from  Mary  Zariug  to  one  of  the 
papers.    She  says :     "I  have  seen  so  many  recipes  to  color  black,  but  I  think 


CIO 


DR.  CHASE'S  RECIPES. 


none  as  good  as  mine,  as  it  leaves  the  yarn  or  wool  soft  as  blue  dye  does.  To 
10  lbs.  of  wool  or  cotton  take  1  lb.  of  logwood  (ex.)  and  8  ozs.,  bichromate  pot- 
ash, cost  10  cents;  simmer  your  goods  or  wool  1  hour  in  the  potash,  then  talte 
the  goods  out  In  a  tub  and  put  in  your  logwood  (ex.)  and  melt;  wring  out  your 
goods  and  put  in  the  logwood  dye  and  let  simmer  1  hour;  then  put  back  in  the 
potash  in  the  tub  and  let  stand  a  little  while;  then  wring  out.  This  will  not 
fade  nor  rub  out  as  other  black.  I  have  colored  fine  pants  this  way  three  years 
ago  and  they  are  nice  yet." 

Another  Black. — For  10  lbs.  of  wool  or  other  goods  take  10  ozs.  of 
bichromp*(>  of  potash  and  6  ozs.  of  crude  tartar,  or  cream  of  tartar;  dissolve 
together  in  an  iron  pot  in  10  gals,  of  water,  enter  the  wool  or  goods  and  boil 
1^  hours,  stirring  occasionally;  empty  the  pot  and  boil  3J^  lbs.  of  logwood  or 
its  equivalent,  say  \%  lbs.  of  extract  of  logwood,  in  enough  water  to  cover  the 
goods  well  (better  to  have  too  much  than  too  little);  enter  the  goods  and  boil 

1  hour;  take  it  off  and  wash  the  goods  in  clean  cold  water,  thoroughly,  using 

2  or  3  waters.  If  too  much  of  a  blue  black,  add  a  little  more  logwood  and  boil 
again. — TJie  Cultivator. 

Remarks. — The  8  next  recipes  are  from  ReidmVs  Magazine,  adapted  to 
small  amounts  of  goods,  and  will  be  found  very  satisfactory: 

Black  for  Worsted  or  Woolen  Dress  Goods,  etc.— Dissolve 
%  oz.  bichromate  of  potash  in  3  gals,  of  water.  Boil  the  goods  in  this  40  min- 
utes; then  wash  In  cold  water.  Then  take  8  gals,  water,  add  9  ozs.  logwood, 
8  ozs.  fustic,  and  1  or  2  drops  D.  O.  V.,  or  double  oil  of  vitriol;  boil  the  goods 
40  mlButes,  and  wash  out  in  cold  water.  This  will  dye  from  1  to  2  lbs,  of 
cloth,  or  a  lady's  dress,  if  of  a  dark  color,  as  brown,  claret,  etc.  All  colored 
dresses  with  cotton  warps  should  be  previously  steeped  1  hour  in  sumach  liquor; 
and  then  soaked  for  80  minutes  in  8  gals,  of  clean  water,  with  1  cup  of  nitrate 
of  iron;  then  it  must  be  well  washed,  and  dyed  as  first  stated. 

Black  for  Silk.— Dye  the  same  as  black  for  worsted,  but  previously 
stieep  the  silk  in  the  following  liquor:  scald  4  ozs.  logwood  and  ^^  oz.  tumeric 
in  1  pt.  boiling  water;  tlien  add  7  pts.  cold  water.  Steep  30  or  40  minutes;  take 
out  and  add  1  oz.  sulphate  of  iron  (copperas),  dissolved  in  hot  water;  steep  the 
silk  30  minutes  longer. 

Brown  for  Worsted  or  Wool.— Water,  8  gals. ;  bichromate  of  pot 
ash,  %  oz.  Boil  the  goods  in  this  40  minutes;  wash  out  in  cold  water.  Then 
take  3  gals,  water,  6  ozs.  peachwood,  and  2  ozs.  tumeric.  Boil  the  goods  in 
this  40  minutes;  wash  out. 

Imperial  Blue  for  nilk.  Wool  and  Worsted.— Water,  1  gal, 
sulphuric  acid,  a  wine-glassful;  imperial  blue,  1  table-spoonful  or  more,  accord 
ing  to  the  shade  required.  Put  in  the  silk,  worsted,  or  wool,  and  boil  10  min 
utes;  w-^sh  in  a  weak  solution  of  soap  lather. 

Sky  Blue  for  Worsted  and  Woolen.— Water,  1  gal.;  sulphuric 
ticid,  a  wine-glassful;  glauber  salts  in  crystals,  2  table-spoonfuls;  liquid  extract 
of  indigo,  1  tea-spoonful.    Boil  the  goods  about  15  miuutes;|rinse  in  cold  water. 


\ 


MISCELLANEOUS. 


611 


Claret  for  Wool  or  Worsted— A  Short  Way  of  Dyeing  the 
igame. — Water,  8  gals. ;  cudbear,  13  ozs. ;  logwood,  4  oz3. ;  old  fustic,  4  ozs. ; 
alum,  M  oz.  Boll  tlie  goods  In  it  1  hour.  Wasli,  This  will  dye  from  1  to 
2  lbs  of  material. 

Crimson  for  Worsted  or  Wool.— Water,  8  gals.;  paste  cochineal, 

1  oz. ;  cream  of  tartar,  1  oz. ;  nitrate  of  tin  (tin  dissolved  in  nitric  acid,  I  think, 
—it  used  to  be  dissolved  in  a  mixture  of  suliiliuric  and  muriatic  acids,  and  called 
"muriate  of  tin,")  a  wine-glassful.  Boil  your  goods  in  this  1  hour.  Wash  llrst 
In  cold  water,  then  in  another  vessel  with  3  gals,  warm  water  with  a  cup  of 
ammonia,  the  whole  well  mixed.  Put  in  the  goods  and  work  well  15  minutes. 
For  a  bluer  shade  add  more  ammqnla.    Then  wash  out 

Pawn  Drab  for  Silk.— Hot  water,  1  gal. ;  annotto  liquor.  1  wine-glassful; 

2  ozs.  each  of  sumach  and  fustic.  Add  copperas  liquor  according  to  the 
required  shade.  Wash  out.  It  is  best  to  use  the  copperas  liquor  in  another 
vessel,  diluted  according  to  the  shade  desired. 

Blue  on  Cotton  Rags— Does  Not  Fade.— For  3  lbs.  of  rags:  prus- 
siate  of  potash,  1  oz. ;  oil  of  vitriol,  1  oz. ;  and  3  large  table-spoonfuls  of  cop- 
peras. Put  all  the  ingredients  together  in  an  iron  kettle,  with  a  sufficient  quan- 
tity of  water,  and  when  well  dissolved  put  in  the  rags,  stir  well,  and  when  they 
are  of  the  desired  color  take  them  out.  and  rinse  well.  It  will  probably  take 
from  3^  to  %  of  an  hour  to  color.    Be  sure  ind  rinse  thoroughly. 

"True  Blue"  for  One  Pound  of  Rags  that  will  Not  Fade.— 

A  lady  in  writing  to  the  Blade  says:  "  I  see  Mrs.  Gloyd  wants  a  recipe  for  col- 
oring blue  on  cotton,  that  will  not  fade,  so  I  come  in  with  one  that  I  know  to 
be  good,  as  I  have  used  it  for  3  carpets  and  it  has  proved  itself  '  true  blue '  every 
time.  One  oz.  Prussian  blue,  J^  oz.  oxalic  acid;  pulverize  together,  and  dissolve 
in  hot  water  sufficient  to  cover  the  goods.  Dip  the  goods  In  this  dye  until  they 
are  the  desired  shade;  then  wring  out  and  thoroughly  rinse  in  alum  water." 

Blue  for  Carpet  Rags— Better  than  with  Prussian  Blue.— To 

the  same  inT[uiry  "  Perseverance  Ann,"  of  Pleasant  Lake,  Ind.,  says:  "  I  must 
tell  Mrs.  E.  G.  Gloyd  of  a  better  way  to  color  carpet  rags  blue  than  with  Prus- 
sian blue  and  oxalic  acid.  Take  4  ozs.  prussiate  of  potash,  2  ozs,  copperas,  and 
2  ozs.  nitric  acid,  and  dissolve  in  warm  soft  water,  enough  to  cover  the  rags. 
This  will  color  from  3  to  5  lbs.,  according  to  the  shade  you  want.  If  you  color 
part  of  them  at  a  time  you  will  have  different  shades.  Wash  the  rags  in  the 
dye,  wring  out  and  air,  and  wash  again  till  the  color  sets,  which  ought  to  be 
•within  half  an  hour;  then  rinse  thoroughly  and  dry  slowly  in  the  shade.  This 
colors  woolen  as  well  as  cotton." 

Bemarks. — Take  your  choice  of  plans,  now,  you  have  both.  See  her  drab, 
below. 

Copperas  Color  for  Carpet  Rags,  with  Lye.— Mrs.  M.  M.  Stark,  of 
Nankin,  Mich.,  to  an  inquirer  in  the  Detroit  Tribune,  for  coloring  with  cop- 
peras, sajrs :  "  I  have  a  good  one,  which  I  send.  Dissolve  J^  pound  copperas 
in  a  pail  full  of  hot  water,  also  have  a  pail  full  of  white  lye  prepared.     First 


619 


DR.  CHASE'S  RECIPES. 


dip  tlio  rngs  ?n  the  lye,  then  hang  them  In  the  sun  and  let  dry,  then  dip  In  the 
copperas  wntcr  and  let  dry,  then  In  the  lye,  drying  each  time  after  dipping 
until  you  have  the  dt'slred  color." 

Remarks. — I  notice  that  some  others  use  as  much  as  1  lb.  to  a  pall  of  water, 
and  do  not  dry  the  rags  bet  ./een  the  dippings,  but  drain  well,  choosing  a  sunny 
day  to  do  It  out  of  doors.  Certainly  the  stronger  the  dye  the  deeper  will  bo 
the  color,  and  the  less  times  of  dipping  would  be  necessary.  None  of  them 
speak  of  putting  water  Into  the  lye,  perhaps  the  strength  as  run  off  froi.i  the 
ashes  Is  Intended,  but  it  looks  to  me  to  be  rather  .strong.  If  the  ashes  are  from 
good  hard  wood.  If  more  than  one  pall  of  copperas  water  Is  needed  keep  tlio 
same  proportions.  I  should  say  1  lb.  to  each  pail  needed.  Dissolve  in  an  iron 
kettle,  as  copperas  is  the  sulphate  of  Iron.  One  lady  speaks  of  a  strong  lye, 
and  she  also  used  1  lb.  to  a  pall  of  water. 

Drab,  with  Tea,  Pretty  and  Cheap,  for  Bags,  Alpaca  Dresses, 
etc.  For  Five  Founds  of  Goods. — The  same  Perseverance  Ann,  of 
Pleasant  Lake,  Ind.,  that  gave  the  blue  above,  comec  in  with  a  drab.  These ' 
persevering  old  maids  are  the  ones  to  have  around  the  home;  they  do  things 
well  and  keep  all  in  order.  She  says :  "To  the  old  lady  who  wanted  my 
recipe  for  coloring  drab,  I  send  the  following :  To  5  lbs.  of  goods  take  ^ 
of  a  pound  of  the  cheapest  green  tea,  and  2  table-spoonfuls  of  copperas.  Tie 
the  tea  in  a  cloth  and  steep  in  a  brass  kettle,  then  add  the  copperas  and  skim 
thoroughly.  Put  in  the  goods,  and  stir  and  air  till  colored  enough,  which  will 
be  in  a  few  minutes.  If  this  is  not  dark  enough  take  out  the  goods  and  add 
more  dye-stuff  (tea).  This  is  very  cheap  and  pretty  for  carpet  rags  and  a  weak 
dye  will  restore  a  faded  drab  alpaca  to  your  complete  satisfaction." 

Drab,  with  Nut  Galls,  for  Bags  or  Yarn.— To  make  a  very  pretty 
light,  drab  for  a  carpet,  take  1  pound  of  nut  galls,  and  after  breaking  them  up, 
put  in  an  iron  kettle  with  a  sufficient  quantity  of  water  to  dip  16  lbs.  of  rags  or 
yarn.  Boil  1  hour,  then  add  1  ounce  of  blue  vitriol.  When  this  is  thoroughly 
dissolved,  put  in  the  yam  or  whatever  material  you  desire  to  color,  and  let  it 
simmer  for  1  hour.  If  not  as  dark  as  required  add  a  small  quantity  of  extract 
of  logwood  and  dip  again. — Mrs.  Helen  Wood. 

Drab,  with  Sumach  for  Bags  or  Yarn.    Lovely  and  Dark.— 

Another  writer,  name  nor  place  given,  says  :  "I  like  drab  i.:  a  carpet  so  well, 
and  I  heard  the  other  day  that  sumach  bobs  make  a  lovely  dark  drab,  just  boil 
them  up  and  put  in  the  rags,  it  needs  no  setting  or  preparation  whatever;  our 
neighbor  girls  had  splendid  luck  in  this  way,  and  it  is  so  easy. " 

Remarks. — The  only  inconsistency  I  can  see  here  is  that  no  mordant  to  set 
the  color  is  directed.  I  think  without  copperas  or  vitriol,  as  in  the  next  ones 
above,  it  would  soon  fade.  I  leave  that  part  to  those,  however,  who  have  more 
experience  in  coloring  than  the  doctor  has,  but  merely  suggest  its  necessity 
from  the  nature  or  things. 

Seal  Brown,  for  10  Founds  of  Goods.— For  10  lbs.  of  goods,  take 
8  lbs.  of  catechu,  and  put  it  in  about  as  much  water  as  you  need  to  cover  the 
goods  well.    Boil  it  until  dissolved,  then  add  4  ozs.  of  blue  vitriol,  and  stir  until 


MI8CELLANE0  US. 


6K 


every  particle  dissolves.  After  wcttinjj  the  goods  thoroughly,  put  them  In  the 
dye,  and  lift,  and  stir,  and  turn,  and  air,  until  there  is  no  danger  of  spots;  then 
let  tlieni  remain  in  the  dye  until  morning.  Wring  or  dniin.  Thou  make 
another  dye,  by  dissolving  in  hot  water,  4  ozs.  of  bichroniute  of  potash,  8  ozs. 
ol  copperas,  and  2  ozs.  of  ex.  of  logwood,  in  water  enough  to  cover  the  goods. 
Allow  them  to  remain  in  this  dye  16  or  20  minutes,  or  until  they  are  of  the 
desircjd  shade;  but  if  they  were  some  dark  color  wlien  you  first  commenced,  It 
would  be  well  enough  to  leave  out  the  logwood  and  copperas,  and  add  them 
gradually,  until  the  required  shade  bo  obtained.  ' 

Bemarki. — I  am  sorry  I  cannot  give  credit  for  this  recipe,  as  T  am  well 
satisfied  it  is  a  nice  one.  It  was  an  answer  to  an  inquiry,  and  she  begged  par- 
don for  not  answering  sfioner,  and  In  closing  said:  "  This  will  dye  cotton  or 
wool,  and  as  said  ex.  jf  logwood  dissolves  so  slowly,  I  always  begin  that  part 
a  day  or  two  before  hand  by  keeping  it  soaking,  stirring  occasionally." 

Brown,  with  Japonioa,  for  Seven  Founds  of  Bags.— In  answer 
to  an  Inquiry  for  coloring  brown  with  japonica,  I  send  the  following,  which  I 
know  Is  good  :  Take  6  ozs.  bichromate  of  potash,  6  ozs.  alum,  1  lb.  japonica. 
Soak  the  japonica  over  night,  dissolve  the  alum,  wring  the  rags  through  the 
alum- water,  then  put  them  )n  the  japonica  and  let  them  come  to  a  boil;  dissolve 
the  bichromate  of  potash,  wring  them  through  the  potash  twice  and  wash  them 
in  soap-suds. — Mrs.  M.  0.  Lawton,  of  Oooperaville,  Mich.,  in  Detroit  Free  PreM 
JIouseMd. 

Dark  Brown,  with  Cateohu,  for  Woolen,  Cotton  Not  So  Dark. 

To  5  lbs.  of  goods  take  catechu,  ^  lb.,  bichromate  of  potash  and  blue  vitriol, 
each  2  ozs.  Make  a  dye  of  the  catechu  and  vitriol,  In  which  boll  the  goods  (of 
eourse,  always  water  enough  to  cover  nicely)  slowly  1}^  hours,  handling  prop- 
erly, wring  out;  made  a  dye  of  the  bichromate  of  potash,  and  dip  in  It  15  min- 
utes or  till  the  shade  suits.  It  Is  Inexpensive  and  durable,  says  "  Emma  8. 
II.,"  of  Nashport,  O.,  in  answer  to  "  Black  Eyes,"  inquiry  In  Blade.  Tested. 

Butternut  Brown,  for  Pour  Founds  of  Goods.— A  writer  in  the 
3faine  Farmer  gives  the  following  :  "  Steep  hot,  but  not  boil,  J^  bushel  but- 
t(;rnut  bark,  until  the  strength  is  out.  Then  steep  the  goods  1  hour  and  air; 
Tlien  put  in  and  steep  ^  hour  an^  lot  them  cool.  Add  1  oz.  copperas  to  the 
liquor  and  bring  It  to  a  boll.  If  not  dark  enough  use  more  copperas.  Various 
sliades  may  be  produced  in  this  dye  by  varjring  the  bark  and  copperas.  One 
part  butternut  and  one  port  walnut  bark  answers  well  for  a  brown." 

Eemarks. — Butternut  is  white  walnut  then  what  this  writer  means  by 
"  walnut,"  of  course,  Is  black  walnut  bark,  each  in  equal  amounta  It  will 
make  a  darker  shade,  using  the  same  amount  of  copperas. 

Brown,  from  the  Soaly  Moss  of  Bocks,  Fermanent.— After  giv- 
ing the  last,  the  same  paper  added:  The  scaly  moss  from  rocks  and  ledges  is  a 
good  material  for  coloring  brown.  Gather  the  moss  and  place  It  in  a  brass 
kettle  or  tin  dish,  upon  which  pour  cold  water,  then  let  It  boil  on  the  stove  3  or 
4  hours.  Then  skim  out  the  moss,  put  in  the  goods,  and  boll  until  you  have 
the  requisite  color.     It  will  never  fade.  , 


614 


DB.  CHASE'S  RECIPES. 


Bemarks. — Thus  you  have  a  variety  of  excellent  browns  to  meet  all  reason- 
able  demands,  and  some  of  the  articles  can  be  obtained  everywhere. 

London  Brown.— Goods,  8  lbs.;  camwood,  %  lbs.-  logwood,  J^  lb.; 
quercitron  bark,  1  oz. ;  copperas,  2  ozs.  Dikections — Boil  the  dye-woods  for 
1  hour,  add  the  copperas,  and  handle,  at  boiling  heat  for  "^  hour.  Rinse  in 
cold  water. 

Blue,  Permanent.— For  8  lbs.  of  goods,  take  alum,  5  ozs.;  tartar,  $ 

ozs.,  chemic.    Directions.— Boil  the  goods  with  the  alum  and  tartar,  in  brass, 

in  water  to  cover  well  for  1  hour;  remove  the  goods  to  warm  water,  in  which 

you  have  put  a  little  chemic,  and  if  not  as  deep  a  blue  as  desired,  take  out  and 

.  add  a  little  more  chemic  'till  the  shade  suits. 

Yellow  On  Cotton.— For  10  lbs.  of  goods,  take  acetate  of  lead, 
and  nitrate  of  lead  in  solution  each,  1  lb.  in  a  tub  of  cold  water  sufficient  to 
work  well.  Work  15  minutes  and  wring  out;  into  another  tub  of  cold  water, 
put  bichromate  of  potash,  6  ozs.  in  solution,  and  work  15  minutes  through  this, 
and  wring  out;  again  work  10  minutes  in  the  lead  solution,  wash  and  dry. 

Green — First  color  blue  then  color  yellow,  and  you  have  a  beautiful 
green.  I  know  these  rece'pts,  (this  plan,  and  the  yellow  above)  to  be  excellent, 
for  I  have  used  them,  says  Leo,  of  Ft.  Collins,  Col. 

Scarlet  on  Cotton  or  Silk.— "Warm  water,  8  gals.;  cream  of  tartar 
and  cochineal,  1  oz.  each;  solution  of  tin,  3  ozf  Wet  the  goods  in  warm  water, 
and  when  the  dye  boils,  put  in  the  goods  and  boil  1  hour,  frequently  stirring, 
them  (I  say  always  stirring  handling  back  and"  forth  to  air,  and  make  the 
shade  even);  then  take  out  the  goods  and  rinse  in  cold  water.— ,SS»n  Francisco 
Cook. 

Fink  on  Cotton— Beautiful,  That  Does  not  Fade— Trailing 
Arbutus,  of  Steuben  Co.,  N.  Y.,  in  writing  to  the  Fi'ee  Press  (Det.)  Household 
upon  another  subject,  concludes  as  follows: 

"I  am  fearful  of  being  too  lengthy,  but  please  have  patience,  for  I  want 
you  to  know  how  we  color  a  beautiful  pink  that  will  not  fade.  After  8  years 
constant  wear,  ours  is  as  good  as  new.  To  4  lbs.  cotton  goods,  put  in  a  brass 
kettle  enough  soft  water  to  cover  them  well;  put  in  a  bag  2  ozs,  cochineal,  and 
let  it  lie  in  the  water  %or%ot  an  hour,"  heating  to  a  scalding  heat.  Get  all 
the  strength  from  the  bag  of  color,  then  put  in  2  oz.  of  cream  of  tartar,  and  4 
ozs.  muriate  of  tin — taking  care  not  to  get  it  on  the  hands.  Put  in  the  goods, 
stirring  well,  till  the  desired  shade  is  obtained.  If  you  wish  more  than  one 
shatle,  put  in  part  of  the  goods  at  a  time — for  the  darkest  first,  and  so  on.  It 
36  a  fine,  light  rose  color  for  silks." 

Dark  Tan  for  Cloth  or  Bags.— To  5  lbs.  of  cloth,  1  lb.  japonica,  8 
oz.,  bichromate  of  potash,  2  table-spoonfuls  alum.  Dissolve  the  japonica  and 
alum  in  soft  water,  enough  to  cover  the  goods.  Wash  the  goods  in  suds  ond 
put  them  in  the  dye;  let  them  stand  2  hours,  at  scalding  heat;  then  se*  tbfli^ 
aside  in  the  dye  till  next  morning.  In  the  morning  take  them  from  tiie  keit;v, 
and  after  having  put  on  as  much  soft  water  a>  before,  dissolve  in  it  ths  bi- 


u^.. 


MISCELLANEOUS. 


615 


chromate  of  potash,  into  this  put  the  goods  and  let  them  remain  an  hour  nt 
scalding  heat.  Wash  in  soft  water  suds  x\\v\  dry.  It  will  color  twice  as  much 
dark  enough  for  rags.    It  does  not  make  the  rags  tender. — Jean,  Lockhaven,  Pa. 

Bright  Bed  for  Bags.— For  6  or  7  lbs.-.  Take  redwood  chips,  2%  lbs.; 
soak  over  night  in  a  brass  kettle;  next  morning  put  in  alum,  powdered,  ^  lb., 
and  boil  to  obtain  the  strength  of  the  chips,  leaving  them  in;  put  in  the  rags,  or 
yai'n,  as  the  case  may  be,  and  simmer,  airing  occasionally,  until  bright  enough 
to  suit.    It  makes  a  color  nearly  resembling  the  flannel  we  buy. 

Nankeen  o  Color.— Pill  a  flve-pail  brass  kettle  with  small  pieces  of 
white  birch  baii».  and  water,  let  steep  twenty -four  hours  and  not  boil,  then  skim 
out  the  bark,  wet  the  cloth  in  soapsuds,  then  put  it  in  the  dye,  stir  well  and  air 
often;  when  dark  enough,  dry;  then  wash  in  suds.  It  will  never  fade. — Tha 
Household. 

I.  CIDEB,  GBAFE  JUICE,  ET.'C— To  Keep  from  Fermen- 
tation.—I.  A  writer  in  the  Prairie  Fhiirter  says  "  that  M.  Pasteur,  the  great 
French  scientist,  has  discovered  that  any  fruit  juiee  which  is  liable  to  ferment, 
can  be  kept  any  length  of  time  by  heating  to  140'  P.,  and  then  sealing  it  up, 
while  hot,  in  air-tight  vessels,"  and  continues: 

II.  "This  is  nothing  new.  Cider  brought  to  aboil,  skimmed,  and  then 
put  into  tight  10-gallon  kegs  will  keep  as  long  as  wanted  in  cool  cellars.  Those 
who  are  fond  of  sweet  cider  can  in  this  way  provide  to  have  it  at  all  times.  If  a 
slight  fermentation  is  desired,  a  gallon  or  two  may  be  drawn  into  a  common 
jug  and  exposed  to  the  air  for  a  day  or  two,  to  give  it  a  slight  sparkle  on  the 
tongue.  Cider  should  be  boiled  in  brass,  copper  or  iron,  not  in  tin  or  galvan- 
ized iron  pans." 

III.  This  is  confirmed  by  the  following,  by  bottling  while  hot,  by  a  writer 
to  the  Elmira  (N.  Y.)  Farmers'  Club,  who  says:  "  Cider  may  be  kept  by  heating 
to  the  boiling  point  when  sweet,  just  from  the  press;  skim  and  bottle  while  ho^ 
Also  that  apples  may  be  kept  fresh  until  new  fruit  comes  again  by  packing  in 
hemlock  sawdust.    They  should  be  first  put  into  piles  to  sweat." 

IV.  Another  writer  claims  that  "there  is  no  benefit  from  any  of  the  bung- 
hole  additions,"  but  "to  make  cider  keep  sweet  have  it  made  late  in  the  fall, 
from  sound,  ripe  fruit,  and  put  the  casks  in  a  cool  place  till  spring;  then  bottle, 
cork  tight  and  tie  the  corks  down.  Lay  the  bottles  on  their  sides  in  a  cool  dry 
cellar  and  you  will  be  able  to  give  your  harvest  hands  a  sip  of  cider  at  dinner 
any  year." 

Remarks — Unless  the  cider  is  racked  off,  so  as  to  get  rid  of  the  pomace , 
(which  is  got  rid  of  by  the  heating,  or  boiling,  and  skimming  in  the  other  cases), 
as  soon  as  it  has  become  clear  by  working  or  fermentation  and  settled,  I  ascer- 
tain it  must  become  quite  sharp  before  spring.  Some  persons,  however,  prefer 
it  sharp;  but  as  the  sharpness  comes  from  fermentation,  which  produces  alco- 
hol, if  no  alcohol  is  desired  in  it,  the  fermentation  must  be  avoided;  and  that  is 
done  by  the  heating  to  140  degrees  and  bottling,  as  M.  Pasteur,  in  I.,  above,  or 
by  boiling  and  skimming,  as  in  II.,  which  removes  the  pomace,  as  it  rises  on 
being  boiled,  then  bunging  up  in  small,  or  10-gal.  kegs,  though  I  think  barrels 


616 


DR.  CHASE'S  RECIPES. 


will  do  as  well.  The  skimming  should  be  done  as  it  rises,  before  it  really  boils, 
adding  r  little  cold  cider,  if  need  be,  till  all  is  well  removed,  else,  as  they  say, 
the  pomice  will  "boil. in,"  become  firm  and  settle,  which,  if  it  does,  must  be 
avoided  in  pouring  off  for  bottles  or  kegs. 

V.  Grape  Juice,  or  that  of  other  fruits  treated  in  the  same  way  as 
M.  Pasteur  and  others  recommend,  bottling  or  canning  while  hot,  and  placing 
in  a  cool  cellar,  before  any  fermentation  has  begun,  the  result  has  been,  and 
therefore  will  be  the  same.  Thus  heating  and  canning,  or  bottling  grape  Juice 
you  have  an  unfermented  wine  for  communions,  which  does  not  intoxicate; 
but  it  never  does,  until  after  fermentation  has  taken  place,  which  cannot  occur 
without  the  presence  of  air.  See  unfermented  wines  below,  where  water  and 
sugar  are  added. 

2.  At  a  cider-makers*  convention  recently,  a  Mr.  Cane,  of  Lenawee  Co., 
Mich.,  claimed  that  sugar,  2  lb.,  and  alcohol,  3  qts.  to  each  lb.,  was  better  than 
lime  and  all  other  compounds  to  keep  cider  sweet  I  tnink  it  is  a  fact,  even 
with  20  times  2  lbs.  to  a  bbl.  With  that  I  will  guarantee  it,  even  without 
racking  oflf  till  spring, 

3.  Bottling  Cider,  to  Keep  for  Years.— A  writer  in  the  Mw 
Englatul  Farmer  gives  his  plan  of  bottling  cider  that  will  keep  for  years;  and 
its  excellence  was  endorsed  by  the  editor.  He  says;  Leach  and  filter  the  cider 
tlu-ough  pure  sand,  after  it  has  worked  and  fermented,  and  before  it  has  soured. 
Put  no  alcohol  or  other  substances  with  it.  Be  sure  that  the  vessels  you  put  it 
in  are  perfectly  clean  and  sweet.  After  it  is  leached  or  filtered,  put  it  in  barrels 
or  casks  filled,  leaving  no  room  for  air;  bung  them  tight,  and  keep  it  where  it 
won't  freeze  till  February  or  Marc-  'len  put  it  into  champagne  bottles  filled; 
drive  the  corks  and  wire  them.  It  should  be  done  in  a  cellar  or  room  that  is 
comfortable  for  work.  The  l)est  cider  is  late  made,  or  made  when  it  is  as  cold 
as  can  be  and  not  freeze." 

Remarks. — The  leaching  or  filtering  through  sand,  takes  out  the  pomace, 
as  the  heating  above  does;  but  ';now  ye,  you  cannot  filter  it  until  after  it  has 
worked,  and  the  pomade  settled  as  the  pomace  clogs  the  sand.  I  wish  to  say 
here,  I  see  it  stated  that  1  bu.  of  blood  beets  to  every  7  bu.  of  apples  makes  a 
cider  richer,  and  of  superior  flavor  to  that  made  of  apples  alone.  I  think,  too, 
it  would  ^ive  it  a  fine  colo."  like  wine. 

4.  Boiled  Cider  — How  to  Do  It,  and  Its  Uses.  — This  is  pre- 
pared by  bevh  :g  swc;  •■  cider  down  in  the  proportion  of  4  gals,  to  1  (I  have 
always  bottled  on!"  ?•  to  1).  Skim  it  well  during  boiling,  and  at  the  last  take 
especial  care  that  it  does  not  scorch.  A  brass  kettle,  well  cleansed  with  salt  and 
vinegar,  and  washed  with  clear  water,  is  the  best  thing  to  boil  it  in.  For  tart 
pies  for  summer  use  it  is  exceJlent;  and  for  mince  pies  it  is  superior  to  brandy 
or  any  distilled  li(iuor,  and  in  fruit  cake  it  is  preferable  to  brandy,  and  also  nice 
to  stew  dried  apples  in  for  sauce.  It  is  a  very  convenient  article  in  a  family.— 
Country  Oentlemun. 

1.  WINE— Wild  Grape,  to  Make.— I  had  occasion  at  one  time,  in 
Ann  Arbor,  to  use  some  wine,  and  a  neighbor  woman  told  me  she  had  some 


MISCELLANEOUS. 


617 


very  nice  of  her  own  make.    I  obtained  some,  and  proved  it  to  be  as  she  said, 

1  found  it  was  made  of  wild  grape  juice — half-and-lialf — with  water.  First 
iiaving  mashed  the  grapes  and  let  it  stand  2  or  3  days,  tlieu  pi'ess  out  and  strain, 
edding  the  water  and  white  sugar,  16  lbs.  to  each  5  gallon  keg,  and  let  work 

2  weeks,  filling  up  full  with  more  of  the  same,  and  bung  tight.  In  February, 
•when  I  obtained  it,  it  was  very  nice  indeed.  Almost,  if  not  quite,  equal  to  port 
—better  than  half  the  port  we  buy. 

2.  Blackberry  Wine,  to  Make  Properly.— Take,  of  course,  clean 
kegs  or  casks;  let  the  berries  be  ripe;  extract  the  juice  with  a  small  wine  or 
cider  press,  or  it  can  be  done  through  coarse  cotton  cloths;  then  pass  the  juice 
through  a  strainer;  let  the  juice  stand  for  2  or  3  days  in  ihe  tub  until  the  first 
fermentation  is  over,  then  skim  oflE  the  top  carefully,  and  add  to  every  quart  of 
juice  3  lbs.  of  the  best  yellow  sugar,  and  water  enough  to  make  1  gallon.  Put 
all  in  a  kettle  and  let  it  come  to  a  boil,  and  then  skim  again.  "When  cool  put  in 
a  keg,  fill  up  to  the  bung,  place  in  the  cellar  and  let  it  remain  there  with  the 
bung  off  until  after  the  second  fermentation,  which  vdll  be  in  4  or  5  days. 
Meantime  keep  the  cask  full  by  pouring  in  wine  that  has  been  reserved  for 
the  purpose.  After  the  second  fermentation  put  in  the  bung  tight  and  let  it 
remain  in  the  cask  several  months,  say  to  the  following  February  or  March, 
•when  it  should  be  carefully  drawn  oflE  and  put  in  bottles,  or,  what  is  better 
demijohns  of  from  1  to  5  gallons.  It  will  keep  for  any  length  of  time  with- 
out the  addition  of  a  drop  of  whiskey  or  brandy,  and  will  prove  a  very 
agreeable  and  wholesome  drink. — "  Sophia  B"  in  Oei'mantown  Telegraph. 

Remarks. — Mostly  used  as  a  medicine  in  looseness  of  the  bowels,  debil- 
ity, etc.;  taken  immediately  after  meals,  as  a  tonic,  in  quantities  of  a  wine- 
glassful  or  more,  as  needed. 

3.  Unfermented  Wines,  to  Make.— The  juice  of  grapes,  black- 
berries, raspberries,  etc.,  pressed  out  without  mashing  the  seeds,  adding  water, 
1  pt.,  and  sugar,  J^  lb.  for  each  pint  of  the  juice;  ther:  boil  a  few  minutes, 
skimming  if  any  sediment  or  scum  rises,  and  bottling  while  hot,  corking 
tightly,  cutting  off  the  corks,  and  dipping  the  tops  into  wax,  and  keeping  in 
a  dry,  cool  place,  gives  a  wine  that  no  one  would  object  to,  if  iced  when 
drank.  They  are  nourishing,  satisfying  to  the  thiret,  and  not  intoxicating, 
because  there  has  been  no  fermentation.  Made  of  grapes,  this  wine  is  in 
<?very  way  suitable  for  communion,  but  might  be  preferred  as  first  men- 
tioned in  v.,  under  Cider,  Grape  Juice,  etc.,  to  Keep,  above,  where  no  water 
hor  sugar  are  used. 

1.  BEERS— Ginger,  English.— Loaf  sugar,  2^{  lbs.;  cream  of  tar- 
tar, 1}{  ozs.;  ginger  root,  1^  ozs. ;  2  lemons;  fresh  brewer's  yeast,  2  table- 
Bpoonfuls;  water,  3  gals.  Directions — Bruise  the  ginger,  and  put  into  a  large 
tearthenware  pan,  with  the  sugar  and  cream  of  tartar;  peel  the  lemons,  squeeze 
out  the  juice,  strain  it,  and  add,  with  the  peel,  to  the  other  ingredients;  then 
pour  over  the  water  boiling  hot.  When  it  has  stood  until  it  is  only  just  warm, 
add  the  yeast,  stir  the  contents  of  the  pan,  cover  with  a  cloth,  and  let  it  remain 
near  the  fire  for  12  hours.    Then  skim  off  the  yeast  and  pour  the  liquor  off  into 


618 


DR.  CHASE'S  RECIPES. 


another  vessel,  taking  care  not  to  shake  it,  so  as  to  leave  the  sediment;  boitle  it 
immediately,  cork  it  tightly;  in  8  or  4  days  it  will  be  fit  for  use. 

2.  Ginger  Pop.— White  sugar,  %  lb;  cream  of  tartar  and  ginger  root, 
bruised,  each,  ^  oz.;  juice  and  grated  yellow  of  1  lemon;  water,  1  gal.;  fresh 
yeast,  1  table-spoonful;  ess.  of  winter  green  or  sassafras  as  you  prefer,  or  half  as 
mrich  of  each,  if  a  mixed  flavor  is  liked.  DinECTiONS — Put  all  into  a  jar,  ex- 
cept  the  yeast  and  ess. ;  and  pour  out  over  the  water,  boiling  hot;  cover,  and 
let  stand  until  it  is  only  luke-warm,  and  add  the  yeast  and  ess.,  and  let  stand  in 
a  cool  place  24  hours,  strain  and  bottle,  securing  tlie  corks  tightly.  It  will  be 
ready  in  about  3  days.  More  or  less  flavor  may  be  used  to  suit  different 
tastes. 

3.  Cream  Beer  or  Soda,  any  Flavor.— Sugar,  2^  lbs.;  citric 
acid,  2  ozs. ;  juice  of  ^  lemon;  water,  3  pts.  Directions — Dissolve  by  heat,  unci 
boil  5  minutes;  wlici*  cold  add  the  beaten  whites  of  3  eggs,  beaten  into  a  small 
cup  of  flour;  and  then  stir  in  the  ex.  of  lemon,  or  the  ex.  of  any  other  flavor 
you  desire;  bottle  and  keep  cool;  put  2  table-spoonfuls  more  or  less  as  you  prefer 
into  a  tumbler,  of  cold  water,  and  stir  in  1^  to  J^  tea-spoonful  of  soda,  and 
drink  at  j^our  leisure,  as  the  eggs  and  flavor  holds  a  cream  on  top. 

Siunmer  Drink,  Pleasant  for  Sick  or  Well  Persons.— Mash  a 
few  cuiTants,  and  pour  on  them  a  little  water,  strain,  sweeten,  and  add  suffi- 
cient cold  water  to  suit  the  taste,  though  it  is  best  to  use  the  currants  pretty  freely, 
and  sugar  accordingly,  as  the  acid  of  the  currant  makes  this  drink  pecu- 
liarly grateful  to  the  sick  as  well  as  those  in  health,  satisfying  the  thirst  of 
either.  Currant  jelly  in  cold  water  makes  a  good  substitute  for  currants;  and 
is  next  to  that  of  tamarinds,  which  is  undoubtedly  the  best  to  allay  the  thirst  of 
fever  patients  of  anything  known.     Lemons  do  very  well.     See  next  receipt. 

Lemon  Syrup,  to  Prepare,  When  Lemons  are  Cheap.— A  very 

handy  way  of  supplying  summer  drinks,  or  even  for  winter,  when  lemons 
are  at  a  low  figure,  is  to  take  any  quantity,  press  the  hand  upon  each,  and  roll  it 
back  and  forth  briskly,  to  break  the  cells,  and  make  the  juice  press  out  more 
easily  into  the  bowl,  never  into  tin,  as  it  gives  a  bad  taste  from  the  action  of 
the  acid  upon  the  tin.  Remove  all  the  pulp  from  the  peels,  leaving  the  rind 
thin,  cut  them  up,  and  boil  a  few  minutes  in  water,  1  pt.  to  a  doz.  peels;  strain 
the  water,  and  add  the  juice  to  it  by  measui-e,  and  put  nice  white  sugar,  1  lb.  to 
each  pt,  there  was  of  the  juice;  leave  in  boil  for  10  to  20  minutes  to  form  the 
syrup,  then  bottle  and  cork  tightly.  One  to  2  table-spoonfuls  to  a  glass  of  cold 
water  gives  you  a  cool,  very  healthful  and  very  pleasant  drink,  for  sick  or  well, 
at  any  time  of  the  year;  and  a  currant  syrup  may  be  made  in  the  same  way, 
using  about  half  as  much  more  sugar  to  each  pint. 

Lemon,  and  Other  Syrups,  for  Fountains,  Home  Use,  or 
the  Sick.— Put  in  4  ozs.  of  citric  acid  in  a  bottle  with  soft  water,  i^  pt.  To 
make  lemon,  pine  apple,  orange,  or  any  of  the  acid  berry  syrups,  put  )^  oz.  of 
the  above  solution  into  1  pt.  bottle,  add  2  drs.  of  ex.  of  lemon,  or  any  of  the 
others  named,  and  fill  with  simple  syrup,  shake,  and  'tis  ready  for  use.    One 


mSCELLANBO  US. 


61ff 


table-spoonful  of  this  syrup  to  a  glass  of  water  makes  a  very  satisfactory  drink 
for  the  sick  or  well.  When  made  in  a  glass,  if  eflfervescence  is  desired,  stir 
in  }4  tea-spoonful,  or  a  little  less,  soda. 

For  Sarsaparilla,  Vanilla,  Etc.  That  have  no  acids  in  their  composi- 
tion no  acids  should  be  put  in — still  they  will  not  effervesce  with  soda  unless 
the  acid  is  used. 

Bemarks. — I  have  used  the  lemon  s^Tup  made  as  above,  1  tea-spoonful,  and 
1  tea-spoonful  of  sugar  put  in  %  pt.  of  hot  water,  which  makes  it  very  palatable. 
When  taken  an  hour  before  meals  it  has  no  injurious  effect  upon  the  stomach 
or  other  parts  of  the  system.  See  Hot  Water  for  Dyspepsia  for 
example. 

Lemonade— Portable,  Convenient  and  Excellent.— Powdered 
tartaric,  or  citric  acid  (the  latter  is  preferable),  1  oz. ;  powdered  sugar,  6  ozs. ; 
extract  of  lemon,  2  drs.  Directions— Mix  thoroughly  and  let  dry  in  the  sun. 
Rub  thoroughly  together  after  drying,  divide  into  23  powders.  One  makes  a 
glass  of  good  sweet  lemonade.  Handy  to  have  when  going  hunting  or  picnic- 
jng, — San  Francisco  Cook. 

1.  SUMMER  DRINKS— For  the  Field  or  Workshop,  Nour- 
ishing as  well  as  Allaying  Thirs'. — Make  oatmeal  into  a  thin  gruel; 
then  add  a  little  salt,  and  sugar  to  taste,  with  a  little  grated  nutmeg  and  one 
well-beaten  egg  to  each  gallon,  v/ell  stirred  in  while  yet  warm.  This  was  first 
suggested  by  the  Church  of  England  leaflets  put  out  among  the  farmera  and 
others  to  discourage  them  from  carrying  whiskey  into  the  field. 

2.  If  the  above  plan  is  too  much  -trouble,  although  it  is,  indeed,  very 
nourishing  and  satisfactory,  take  the  Scotch  plan  of  stirring  raw  oatmeal  into 
the  bucket  of  cold  water  and  stir  when  dipped  up  to  drink.  I  drank  of  this  at 
the  building  of  the  New  York  and  Brooklyn  bridge,  which  I  visited  with  my 
son  while  in  New  York  in  the  Centennial  year  of  1876,  on  ov.r  way  from  Pliila- 
delphia,  and  we  were  highly  pleased  with  it.  As  near  as  I  could  judge,  J^  to  1 
pint  was  stirred  into  a  common  12-quart  pail.  The  workmen  drank  of  it  freely, 
preferring  it  to  plain  water  very  much. 

Home-Made  Filter,  Cheap  and  Very  Satisfactory.— Take  a 
large  flower-pot,  put  a  piece  of  sponge  over  the  hole  in  the  bottom,  fill  %  full 
of  equal  parts  of  clean  sand  and  charcoal  the  size  of  a  pea;  over  this  lay  a 
woolen  cloth  large  enough  to  hang  over  the  sides  of  the  pot.  Pour  water  into 
the  cloth  and  it  will  come  out  pure  after  the  dust  from  the  coal  has  been  run  oflP 
by  a  few  fillings.  When  it  works  too  slow  take  off  the  woolen  cloth  and  wash  it 
thoroughly  and  replace  it  again  is  all  that  will  be  required  for  a  long  time. 
X,  Interest,  Rates  of  the  Western  States  and  Territories,  New 
York  and  Canada,  and  Consequences  of  Taking  Usurious  Rates.— 
The  following  rates  of  interest  and  consequences  of  taking  usury,  was  collected 
by  the  Ledger,  of  Philadelphia,  a  very  reliable  source,  and  will  show  any  one 
at  a  glance  where  they  caa  obtain  the  largest  interest  for  money  they  wish  to 
invest  in  any  consideraWe  amounts ; 


620 


DR.  CHASE'S  RECIPES. 


California — Ten  per  cent  after  a  debt  becomes  due,  but  parties  may  agree 
upon  any  interest  whatever,  simple  or  compound. 

Colorado — Ten  per  cent  on  money  loaned. 

Dakota— ^even  per  cent.  Parties  may  contrary  for  a  rate  of  Interest  not 
exceeding  13.  Usury  (illegal  or  exhorbitant  interest)  forfeits  all  the  interest 
teken. 

Idaho  Territory — Ten  per  cent.  Parties  may  agree  in  writing  for  any  rate  not 
exceeding  2  per  cent  per  month.  Penalty  for  greater  rate.is  3  times  the  amount 
paid,  fine  of  $360,  or  6  months'  Imprisonment,  or  both, 

Illinois — Six  per  cent,  but  parties  may  agree  in  writing  for  10.  Penalty  for 
usury  forfeits  the  entire  interest. 

Indiana — Six  per  cent.  Parties  may  agree  in  writing  for  any  rate  not 
exceeding  10.    Beyond  that  rate  is  illegal  as  to  the  excess  only. 

Iowa — Six  per  cent.  Parties  may  agree  in  writing  for  10.  A  higher  rate 
works  a  forfeiture  of  10  per  cent. 

Kansas — Seven  per  cent.  Parties  may  agree  for  12.  Usury  forfeits  the 
excess. 

Michigan — Seven  per  cent.  Parties  may  contract  for  any  rate  not  exceed- 
ing 10. 

Minnesota— Seven  per  cent.  Parties  may  contract  to  pay  as  high  as  12,  lu 
•writing  but  contract  for  higher  rate  is  void  as  to  the  excess. 

Missouri — Six  per  cent.  Contract  in  writing  may  be  made  for  10.  The  pen* 
city  of  usury  is  forfeiture  of  the  interest  at  10  per  cent. 

Montana — Parties  may  stipulate  for  any  rate  of  interest. 

Nel»'aska — Ten  per  cent,  or  any  rate  on  express  contract  not  greater  than  12. 
Usury  prohibits  the  recovery  of  any  interest  on  the  principal. 

Nevada — Ten  per  cent.  Contract  in  writing  may  be  paid  for  the  payment 
of  any  other  rate. 

New  Mexico  Territory — Six  per  cent,  but  parties  may  agi-ee  upon  any  rate. 

New  Toi'k — Seven  per  cent.  Usury  is  a  misdemeanor,  punishable  by  a  fine 
of  $1,000  or  6  months'  imprisonment,  or  both,  and  forfeits  the  principal,  even 
in  the  hands  of  third  parties. 

Ohio — Six  per  cent.  Contract  in  writing  may  be  for  8.  No  penalty  attached 
for  violation  of  law.  If  contract  is  for  a  higher  rate  than  8  it  is  void  as  to 
interest,  and  recovery  is  limited  to  principal  and  6  per  cent. 

Oregon — Ten  per  cent.     Parties  may  agree  on  12. 

Utah  Territory — Ten  per  cent.    No  usury  laws.   Any  rate  may  be  agreed  on, 

Wasfdngton  Teiritory — Ten  per  cent.  Any  rate  agreed  upon  in  writing  is 
valid. 

Wisconsin—Seven  per  cent.  Parties  may  contract  in  writing  for  10.  No 
interest  can  be  computed  on  interest.     Usury  forfeits  all  the  interest  paid. 

Wyoming  Territory — Twelve  per  cent,  but  any  rate  may  be  agreed  upon  Id 
writing. 

Ontario — Six  per  cent,  but  parties  may  agree  upon  any  rate      ;■  -.  - 

Quebec — Six  per  cent,  but  any  rate  may  be  stipulated  for. -';t  •> 


MISCELLANEO  US. 


021 


BOOTS  AND  SHOES— Cement  for  Patching  Without  Sew- 
ing.— Pure  gutta  percha,  eschewed  or  cut  fine,  J^  oz.,  sulphide  of  carbon,  1% 
ozs.  is  about  tlie  right  proportions.  It  should  be  the  consistence  of  thick 
molasses.  Keep  corked  when  not  in  use,  as  the  sulphide  is  very  evaporative. 
Directions — Cut  the  patch  the  right  shape,  pare  the  edge  thin,  remove  all  dirt 
aod  grease  from  the  place  to  be  mended.  Apply  2  or  3  coats  of  the  cement  to 
boot  and  patch,,  with  a  suitable  spatula  or  flat  stick,  as  a  brush  soon  dries  up; 
heat  each  and  press  on  the  patch  with  a  warm  burnishing  iron,  as  shoemakers 
understand. 

Remarks — The  sulphide  of  carbon,  has  proved  the  best  solvent  for  the 
gutta  percha.  If  well  done,  it  will  prove  permanent  and  satisfactory.  I  have 
had  them  thus  applied,  and  they  kept  their  position  for  many  months. 

Boots— To  Make  Water-Proof.— Farmers  and  others  whose  business 
calls  them  into  wind,  snow,  etc.,  ought  to  have  their  boots  made  purposely  for 
them,  not  of  thick,  heavy  cowhide,  but  kip  or  some  soft  and  pliable  leather,  a 
kind  the  shoemakers  know  as  a  "runner,"  is  good,  and  the  soles  should  be  double 
the  whole  length,  and  of  firm  and  well  tanned  leather,  and  before  wearing  the 
soles  should  be  well  filled  with  tallow,  heated  and  dried  in ;  then  oil  the  uppers 
with  castor  oil,  also  heated  in,  at  least,  a  tablespoonful  of  it  to  each  boot;  then,  if 
out  in  muddy  or  damp  weather,  or  snow,  or  if  you  are  compelled  to  stand  or  work 
in  water  during  the  day,  wash  off  the  boots  clean  at  night,  warming  them  by 
the  Are  while  wet,  and  rub  in  the  castor  oil.  a  teaspoonf  ul  at  least  to  each  boot,  and 
there  will  be  no  shrinkage,  nor  hard  boots  to  get  on  in  the  morning.  J)o  this 
twice  to  thrice  a  week  all  winter,  as  the  snow  or  mud  demands. 

Remarka. —  I  have  condensed  this  from  a  report  of  one  Delos  Wood, 
address  riot  given,  to  the  Indiana  Farmer,  retaining  all  that  is  essential  to 
understand  it.  He  says,  "I  have  stood  in  mud  and  water  2  or  3  inches 
deep,  for  10  hours  a  day  for  a  week,  without  feeling  any  dampness  or  having 
any  difficulty  in  potting  my  boots  on  or  off,  by  this  heating  every  night."  He 
had  previously  tried  one  of  the  water  proof  receipts  containing  rosin,  tallow,  etc. , 
but  found  this  the  best  plan.  I  will,  however,  give  one  of  this  kind,  that  any 
onf  lay  suit  himself  as  to  plans.  The  compounds  containing  rosin,  how- 
ever, must  have  a  tendency  '.arden  the  leather,  but  kerosene,  as  mentioned 
below,  is  now  said  to  soften  ^oft  as  when  new,  so  suit  yourselves  as  to 

which  shall  be  used.  The  oi.  iiressn.  ad  blacking  for  leather,  carriage  tops, 
etc.,  below,  must,  from  the  nature  of  its  ingredients,  prove  a  good  dressing  for 
boots;  but  if  I  was  making  it  expressly  for  boots,  I'd  leave  out  the  Prussian 
blue.  Neat's  foot-oil,  and  castor  oil  are  both  very  softening  for  all  kinds  of 
leather.  Still,  it  is  considered  that  rosin,  and  Burgundy  pitch  both  have  a  ten- 
dency to  harden  leather;  but,  as  seen  below,  it  has  recently  been  discovered 
tl)at  kerosene  will  soften  old  boots  equal  to  new. 

Boots— Water-Proofing  for.— D.  S.  Root,  of  Grand  Rapids,  Mich., 
a  traveling  man,  whom  I  met  at  Eaton  Rapids,  after  learning  that  I  was  the 
author  of  the  Receipt  Books  bearing  my  name,  and  that  I  am  preparing  my 
Third  and  Last,  desired  to  give  me  the  following  receipt,  hoping  it  might 


«33 


DR.  CEASB'B  RECIPES. 


thereby'  do  others  as  much  good  as  It  had  him  when  tramping  In  snow 
and  wet: 

I.  "  Linseed  oil,  1  pt. ;  spirits  of  turpentine,  \i  pt. ;  beeswax  and  Burgundy 
pitch,  each,  4  ozs. ;  Ivory  black,  y^  oz.  Make,  or  simply  heat  together  over  a 
slow  Are." 

Remark8.-~'E.e  kept  It  with  him  In  winter,  and  applied  as  needed.  I  should 
prefer  neat's  foot  oil  or  castor  oil,  as  they  are  not  so  drying  In  their  nature  as 
linseed.  • 

n.  Mutton  tallow  with  twice  as  much  beeswax,  makes  a  valuable  water- 
proofing for  boots,  and  they  will  soon  take  blacking  after  its  application. 
One-fourth  as  much  Burgundy  pitch  as  tallow,  might  be  put  in. 

Farmer  Boy's  Water-Proofing  for  Boots.— "  Farmer  Boy,"  of 
Buchanan,  Mich.,  gave  one  of  the  papers  the  following  water-prooflng  for 
boots,  which  will  be  found  good.  He  says:  "  Melt  together  beef  tallow,  4  ozs. ; 
rosin  and  beeswax,  each,  1  oz.,  and  when  nearly  cooled  add  as  much  neat's  foot 
oil  as  the  above  mixture  measures  (6  ozs.  will  be  near  enough).  It  is  to  be 
applied  with  a  soft  rag,  both  to  the  soles  and  uppers.  The  leather  should  be 
wanned  meanwhile  before  thv?  fire,  and  the  application  well  rubbed  in.  It 
'requires  two  applications  to  make  the  leather  thoroughly  water-proof." 

Hxxoh&t  "Water-Proofing  for  Boots.— Neat's  foot  oil,  1  pt. ;  old  rub- 
■b(jr  boots,  2  lb. ;  rosin,  1  oz.  Dikections — Melt  slowly,  and  then  pour  off  from 
or  iake  out  the  cloth  of  the  old  boots,  and  apply  warm.  The  boots  will  be 
water  and  snow-proof. — "  C.  E.  O."  in  Scientific  American. 

Jettine,  or  Liqmd  Shoe  Blacking— Water-Proof,  and  Does 
Not  Soil  Ladies'  Wliite  Dresses.— Alcohol,  1  qt.;  gum  shellac,  %  lb.; 
camphor  gum,  size  of  a  hen's  egg;  lamp  black,  1  oz.  Directions — Break  up 
•the  shellac  finely  and  put  into  a  bottle  with  the  alcohol,  keeping  in  a  warm 
place  and  shaking  a  dozen  times  daily  till  dissolved;  then  break  up  the  gum 
camphor  and  put  in,  and  when  dissolved  add  the  lamp  black,  when  it  is  ready 
for  use.  Apply  with  a^sponge  f astened,with  wire  to  the  cork.  The  (!amphor  pre- 
vents the  cracking  of  the  varnish.  It  may  be  applied  to  anything  requiring  a 
black  finish. 

Boots  and  Shoes,  Jet  Polish  for.— Nice  clear  glue,  J^  lb.;  logwood 
chips,  %  lb, ;  powdered  indigo,  isinglass  and  soft  soap,  each,  2  tea-spoonfuls; 
best  cider  vinegar,  1  qt. ;  soft  water,  1  pt.  Directions— Put  all  together  and 
boil  10  minutes,  after  it  begins  to  boil.  When  cool,  strain.  Remove  all  dirt 
from  the  boots  or  shoes  and  apply  with  sponge  or  swab.  ' 

Boots,  Hard,  to  Soften. — The  latest  discovery  as  to  the  uses  of  kero- 
sene is  that  it  softens  boots  or  shoes  which  have  become  hard  from  water-soak- 
ing, making  them  as  pliable  as  new;  but  they  should  then  have  a  coat  or  two 
of  one  of  the  castor  oil  or  Neat's-foot  oil  dressings  to  prevent  a  like  condition 
again.     If  you  doubt  it,  try  it  on  a  piece  of  old  leather,  as  I  did  first. 

Oil  Dressing  and  Blacking  for  All  Kinds  of  Leather,  Carriage 
Tops,  etc.- For  1  gal. ,  take  Neat's-foot  oil  or  fish  oil  (Neat's-foot  is  the  best), 
8  qta,;  mutton  tallow,  2  lbs.;  castor  oil,  1  pt.;  ivory  black,  veiy  fine,  1)^  lbs.; 


MISCELLANEO  US. 


Prussian  blue,  }i  lb. ;  beeswax,  ^  lb. ;  rosin,  }i  lb. ;  Burgundy  pitch,  1  oz. 
DiBKCTioNS— Put  all  together  in  an  Iron  kettle  over  the  fire;  boll  and  stir  % 
an  hour;  then  set  off  and  let  settle  15  minutes,  and  pour  off,  free  of  all  sedi- 
ment.   When  cold  it  is  ready  for  use, 

Bemarks. — Valuable  as  a  water-proof  for  boots  and  shoes,  harness,  carriage 
tops,  etc.  The  dirt  in  all  cases  to  be  cleaned  off  or  washed  off  and  allowed  to 
dry,  as  the  case  demands.  For  this  recipe,  and  the  one  for  "  Excel Jor  Axle 
Orease,"  an  old  farmer  friend  of  mine  and  myself  joined,  paid  $1  for  them  to 
a  man  who  lived  near  Ann  Arbor  and  was  selling  them  on  the  streets,  and  had 
been  doing  so  for  some  time,  the  articles  giving  satisfaction.  As  the  two  seem 
to  belong  together,  I  will  give  the  axle  grease  here,    He  called  it 

Allen's  Excelsior  Axle  Grease.— Castor  oil  and  linseed  oil,  each,  I 
nt. ;  tallow  and  rosin,  each,  2  lbs. ;  beeswax,  1  lb.  Directions — Heat  all  well 
together,  stirring  to  incorporate,  and  stir  till  cool. 

Bemarka.—"  If  either  of  these  are  too  hard,"  he  said,  "add  a  little  Neat's 
loot  oil;  if  too  soft,  a  little  more  tallow."    They  will  prove  valuable. 

Boot,  Shoe  and  Harness  Edge  Blacking,  Cheap.  —  Soft  water. 
1  pt.;  alcohol,  }4  P*-!  tinct.  muriate  of  iron  and  ex.  of  logwood,  each,  2  ozs.; 
best  blue  nutgaJls,  IJ^  ozs.  Dibections— Pulverize  the  galls  and  put  into  a 
bottle,  adding  the  others;  let  it  stand  a  few  days,  shaking  several  times  daily, 
until  the  extract  of  logwood  is  dissolved,  when  it  is  ready  for  use  and  will  give 
great  satisfaction. 

Semarks. — It  has  been  customaiy  to  use  all  alcohol,  but  a  shoemaker,  con- 
sidering the  use  of  all  water  in  inks,  concluded,  and  proved  by  test,  that  for 
summer,  water  is  just  as  good;  and  for  winter  the  above  amount  of  alcohol  is 
sufficient. 

Rubber  Boots,  To  Mend.— In  a  recent  Blade  a  request  was  made  for 

the  publication  of  a  recipe  to  mend  rubber  boots  and  shoes,  to  which  they  gave 

the  following:  "  Cut  1  lb.  of  caoutchouc  into  thin,  small  slices;  heat  in  a  suitable 

vessel  over  a  moderate  coal  fire,  until  the  caoutchouc  becomes  fluid;  then  add 

U  lb.  of  powdered  rosin,  and  melt  both  materials  at  a  moderate  heat.    When 

these  are  perfectly  fluid,  gradually  add  3  or  4  lbs.  spirits  of  turpentine  in  small 

portions,  and  stir  well.    By  the  addition  of  the  last,  the  rapid  thickening  and 

hardening  of  the  compound  will  be  prevented,  and  a  mixture  obtained  fully 

answering  the  purpose  of  gluing  together  rubber  surfaces,  etc. 

{      Bemarka. — A  coal  flre  is  called  for  merely  to  avoid  the  blaze  of  a  wood  fire, 

which  is  liable  to  set  the  turpentine  on  flre  while  pouring  in.    Avoid  a  blaze, 

and  let  there  be  only  a  moderate  flre,  makes  it  safe  with  wood.    Over  a  stove 

will  be  most  safe.     One-fourth  or  %  the  amount  can  be  made  as  well,  keeping 

the  same  proportions;  and,  if  I  was  making  it,  I  should  put  all  together  in  the 

vessel,  as  there  would  be  less  danger  of  burning  the  caoutchouc.    Keep  covered 

when  not  in  use,  to  prevent  its  drying  up.    The  rosin  makes  it  very  tenacious. 

Tanning  Skins  with  the  Hair  or  "Wool  On.— Alum,  3  lbs. ;  rock 
salt  (good  hard  salt  will  do),  J^  lb.  Directions  —  Soak  the  skin  in  water  for 
(Hie  day;  then  remove  all  the  meat,  fat,  etc.    Dissolve,  by  boiling,  the  alum 


634 


DB.  CHASE'S  RECIPEa. 


an,cl  snlt  In  sufflclcnt  water  to  cover  the  skin — this  amount  for  n  deer,  dog,  wolf, 
or  sheep  skin—pour  Into  a  tub,  and  when  only  lukewarm,  put  in  the  skin 
and  let  it'soak  for  4  days,  working  it  with  a  pounder  or  square-ended  stick  of 
wood  every  day;  then  dry  in  the  sha('"  -a  warm  shed  is  a  good  place  to  dry 
in.  Then  heat  up  the  tan  liquor  agtin,  and  re-soak  as  before,  after  which  wash 
out  well  and  beat  it  with  a  wooden  mallet  till  quite  soft;  dry  again  in  the  shade, 
rubbing  It  well  from  time  to  time  with  the  hands.  If  this  is  properly  done,  you 
will  have  a  very  soft  and  pliable  skin,  suitable  for  any  purpose  for  which  such 
skins  are  used, — Indmn  Domestic  Economy. 

Hemarks.— The  following,  which  is  somewhat  different,  I  take  ^rom  the 
Toronto  Olobe,  as  it  suggests  the  plan  of  coloring  or  dyeing,  making  them 
equal  to  those  on    ale  in  the  stores.     It  was  given  under  the  following  head: 

To  Make  Mats  f^om  Sheepskins.— "  Take  a  fresh  skin  and  wash 
the  wool  in  strong  soap-suds  only  slightly  warm  to  the  hand.  Pick  out  all 
the  dirt  from  the  wool,  and  scrub  it  well  on  a  washboard.  A  table-spoonful 
of  kerosene  added  to  3  gallons  of  warm  soap-suds  will  greatly  help  the 
cleaning.  Wash  in  another  suds,  or  until  the  wool  looks  white  and  clean. 
Then  put  the  skin  into  cold  water,  enough  to  cover  it,  and  dissolve  i^  lb. 
of  salt  and  the  same  quantity  of  alum  in  8  pts.  of  boiling  water;  pour  the 
mixture  over  the  skin,  and  rinse  it  up  and  down  in  the  water.  Let  it  soak 
in  this  water  12  hours,  then  hang  it  over  a  fence  or  line  to  drain.  When 
well  drained  stretch  it  on  a  board  to  dry,  or  nail  it  on  the  wall  of  the 
wood-house  or  barn,  wool  side  toward  the  boards.  When  nearly  dry,  rub 
into  the  skin  1  oz.  each  of  powdered  alum  and  saltjieter  (if  the  skin  is  large, 
double  the  quantity);  rub  this  in  for  an  hour  or  so.  To  do  this  readily,  the 
skin  must  be  taken  down  and  spread  on  a  flat  surface.  Fold  the  skin  sides 
together  and  hang  the  mat  away;  rub  it  every  day  for  8  days,  or  till  per- 
fectly dry.  Scrape  off  the  skin  with  a  stick  or  blunt  knife  till  cleared  of 
all  impurities,  then  rub  it  with  pumice-stone  or  rotten-stone.  Trim  it  to  a 
good  shape,  and  you  have  an  excellent  mat.  Dye  it  green,  blue,  or  scarlet, 
and  you  have  as  elegant  a  mat  aa  those  bought  in  the  stores.  Lambskins 
may  be  prepared  in  the  same  way  and  made  into  caps  and  mittens.  Dyed 
a  handsome  brown  or  black  they  are  equal  to  the  best  imported  skins. 
Still-born  lambs,  or  those  that  die  very  young,  furnish  very  soft  skins, 
which,  if  properly  prepared,  would  make  as  handsome  sacques,  muffs,  and 
tippets  as  the  far-famed  Astrakhan.  In  dyeing  these  skins  shallow  vessels  are 
used,  which  permit  the  skin  to  be  placed  in  them  wool-side  down,  so  that  the 
skin  itself  is  not  injured  by  the  hot  dye." 

Bemarks. — The  coloring  can  be  done  with  any  of  t^e  recipes  for  color- 
ing woolen  goods,  being  careful  that  the  skin  itself  L  dot  allowed  to  touch 
the  hot  dye. 

1,  BECIFES  FOB  BAKING  POWDBE.  —  Tartaric  acid,  1  oz.; 
cream  of  tartar,  10  ozs. ;  bicarbonate  of  soda,  6  ozs.  Mix  thoroughly.  This 
is  improved  by  the  addition  of  4  ozs.  of  flour. 

2.  Cream  of  tartar,  6  ozs.;  bicarbonate  of  soda,  2%  ozs.;  flour,  4}4  ozs- 
Memarks.— This  receipt  was  procured  from  a  chemist,  and  is  a  receipt  for 

one  of  the  best  brands  of  baking  powder  sold  by  the  trade. 


ry.Ty.»':.''w'..T..t..»..>..J'..>'>.>^x?..T..r..~: 


■V 


HOUSEHOLB  MEMOEANDA. 


I  once  heard  a  prominent  merchant  say:  "  I  have 
saved  a  good  many  dollars,  and  added  a  good  deal 
to  the  comforts  of  life,  by  carefully  preserving  val- 
uable receipts,  that  T  have  from  time  to  time  come 
across  in  the  papers  and  from  friends.  I  presume  I 
have  two  or  three  hundred  pasted  and  written  in  a 
scrap  book,  and  would  give  $50  if  I  had  them  in 
book-form."  Knowing  the  value  of  preserving  val- 
uable receipts,  etc.,  I  give  here  a  few  pages  of  blank 
leaves,  that  the  patrons  of  this,  my  last  book,  may 
continue  this  subject  of  "Miscellaneous  Receipts," 
and  thus  have  in  convenient  form  whatever  they 
may  deem  worthy  of  preserving. 


.i: 


■V 

'V 


(BST 


"1' 

i 

: 
i 

.;< 
I' 

) 

I 

V 

•;. 


•  ^  ^  w  w  '^ 


'  w  m>   w  ^  ^- 


40 


:.r..t.x. 


:xxt: 


..y.x.r. 


.  »    »..'.T  T 


I   ^   ^   ^   ih.<»   <^^hi^^i<fc 


^-11     -     "     ---^-^'^^-^-^^^^ 


U0U8EU0LD  MEMOllANDA 


1 


■.'. 


(  r  *  *'.*,T  .*  ■*  .*  ,T  ,T  y  V  *  ??  X  ^<  T.  T-  *  T  T,T.T-*-*.^-T.y.y  -T  -T  * ,T.X  ?•  *..*.T..*'.T— T-«T-.T"T.-?.-T'.T/^ 


v 

7 

? 

';' 

I,'. 


■^     -^^ ^"    ■*■"     -^     »•  »•   ^'    »      ^  "^"^      A      »     ^    ^    ^    ^    , 


HOUSEHOLD  MEMOIiANDA. 


627 


'■;' 


■-,' 


■•■ 
'■V 


'•:■ 


■;■ 


7' 


/ 
■1' 


I 


>; 


•)• 


•\ 


-    -*      A     lifc     ill 


fj  ».».■»  y  y  ^  »- 


■^^^"p^^  ^,*'  ^y  y'T'TT  T  T^  T  T  '^  ^^^^m'T^^* 


n»r?i 


628 


HOUSEHOLD  MEMORANDA. 


J^-^il 


<F    <r     »    ^  ^^ 


9   ^ipy^yyyy   >»»<> 


>; 


•5 

•'•A 


;. 


HOUSEHOLD  MEMORANDA. 


6S9 


% 


>v 

>v 


». 


■"^'T   •  V  V  ' 


/;' 


'V 


'/' 


•/< 


'V 

'V 
■V 

•■:- 


'.'■' 
>?<    ' 

•;< 
;.  ' 

P 

•'; 
,y 


•-.' 


J^^^T^^^XTT 


^T  y  y  *  ?  T  ? 


'   V   V   V    V    V 


■  ^1    -^   ^  - 


a    •   ^  ^  ^  A  I 


630 


HOUSEHOLD  MEMORANDA. 


.-,. 


'i< 


i 


')': 
>(.' 


{■\ 


"    *    -■-    ^    -■-    -^ 


lit 


-■--■-■•-   ^ 


''iiMkip^'^'i 


_T  T  y  r  y  Y  T  y  y  ?! 


;,^.^^y„'»! 


'>: 


HOUSEHOLD  MEMORANDA. 


681 


T 

•I' 

}' 
'I 

T 

>V 

'V 


i' 


I 


. 


;■ 


>> 


t' 


\' 


-*^ 

1^'^ 


,t..i..t..^-».-h..M.^. 


<iJl 


►5i 


yyi^y  ^^"y '"T  w  ww^'  w  ' 


•  IP  «•»  ^  "IT" 


■^r^  ^^^"^T'^'y^r' 


^i»     »i     ■    ^    y 


i' 

•V 

.3 


t 

>;< 
'■;•' 

•'v 


■y 


633 


HOUSEHOLD  MEMORANDA. 


.;" 


i 


>?> 


:J^ 


-^-■-^^-^-■--■-     — 


THE  TOILET. 


:b.ajjei:b:eiir&'  j^i^jd  iDOJi^ESTiO- 


1.  HAIB  DYE.— Black— Eley's  Best.— I.  Pyrogalic  acid,  1  dr.. 
distilled,  pure  rain-water,  6  oz. 

II.  Nitrate  of  silver,  crystals,  2  drs. ;  strong  aqua  ammonia,  1  oz. ;  gum 
arabic,  dissolved  in  a  little  water,  1  dr. ;  mix  all. 

DinECTiONS. — First  apply  No  I,  and  let  it  dry;  then  No.  II,  and  let  dry. 
And  if  by  carelessness  there  are  any  spots  on  the  face,  take  them  off  with  No.  I 
of  the  "  Brown."  Alcohol  will  take  them  off,  but  not  as  nicely  as  the  sulphuret 
of  the  next  dye, 

2.  Hair  Dye— Brown,  or  a  Lighter  Shade.  — I.  Sulphuret  of 
potash,  1  oz. ;  distilled  or  pure  rain  water,  }i  pt. 

II.    Use  the  No.  II  of  the  "  Black," — in  other  words,  the  dyes  are  the  same. 

Directions.— Apply  No.  I,  the  sulphuret,  and  let  it  dry;  then  apply  No. 
II  of  the  "Black"  until  you  get  a  little  darker  shade  than  you  desire;  then  re- 
apply the  No.  I,  sulphuret,  which  leaves  the  desired  shale  by  making  it  a  Httle 
lighter  than  it  was. 

Remarks. — "With  care  in  this,  you  can  make  the  beard  or  hair  a  very  light 
brown,  or  quite  a  dark  one;  for  if  you  get  it  darker  than  you  wish,  wash  right 
off  with  the  luster  below.  These  dy^s  and  the  1st  luster  below  are  from  my 
friend  C.  S.  Eley,  a  practical  barber,  and  are  very  reliable;  but  it  needs  care  and 
a  little  experience  to  work  well  with  hair  dyes. 

1.  LUSTRAL  OIL.  — Hair  Tonic,  or  Sea  Foam  — Eley's.— 

Alcohol,  1  pt. ;  glycerine,  1  oz. ;  tinct.  cantharides,  2  drs. ;  aqua  ammonia,  1  oz. ; 
Tain  water,  5  ozs. ;  mix.  Directions — Pour  upon  the  head,  or  into  the  hand 
and  apply  to  the  head,  nibbing  well  until  tne  foam  subsides.  Apply  more  or 
less,  freely  at  first,  aa  the  condition  of  the  scalp  demands.  It  dissolves  the  dan- 
druff; is  good  for  a  sore  scalp,  chapped  hands,  etc.  For  sore  scalp  apply  once 
daily;  for  chapped  hands,  night  and  morning.  See  remarks  above  as  to  its 
reliability.    I  keep  it  in  the  oiflce,  and  have  used  it  many  times.         .        " 

2.  Barbers'  Luster,  or  Hair  Tonic  — Bowers'.— Alcohol,  1  qt.; 
distilled  or  pure  rain  water,  IX  pts. ;  glycerine,  1  oz. ;  aquft,  ammonia,  ^  oz.,  or 
just  enough,  when  shaken  together,  to  make  it  look  milky  or  a  little  white. 

]  This  receipt  is  from  Henry  Bowers,  with  whom  I  have  shaved  about  2  years. 
'  It  is  not  quite  as  strong  as  F.ley's,  but  cleans  the  scalp  nicely.    He  has  used  it 
on  my  head  with  satisfaction. 

1.  BOB  HEATER'S  SHAMPOO— Hair  Tonic— Very  Strong. 

—First  put  oil  of  sweet  almonds,  4  ozs.,  into  alcohol,  1  pt.,  and  put  i"  oil  of 

633 


684 


DR  CHASES'  RECIPES. 


bergamot,  2  drs.,  or  1  dr.,  with  oil  citronella,  1  dr.,  wiien  it  can  be  bad;  then 
add  aqua  ammonia,  4  ozs. ;  rye  whiskey  8  ozs. ;  gum  camphor,  ^  oz. ;  -aAn. 
Sliake  before  applying,  and  rub  in  thoroughly. 

Runarka. — "Bob"  Heater,  a  barber  of  Dresden,  Ohio,  where  I  married 
and  afterwards  lived  14  yrs.,  obtained  the  first  part  of  this  receipt  from  a  Mr. 
Squires,  and  put  to  it  what  we  call  the  addenda  or  added  portion,  which  makes  it 
a  strong  and  efficient  tonic,  to  be  used  in  cases  where  there  is  much  falling  out  of 
the  hair,  or  if  considerable  dandruflE  is  present.  He  used  it  upon  my  o  ivn  hair 
during  the  winter  of  '74,  which  myself,  wife,  and  son  spent  in  the  "  old  home." 
It  eradicated  the  dandruff  and  stopped  the  falling  hair,  and  I  still  have  an  excel- 
lent  head  of  hair  at  nearly  68  years  of  age,  while  at  that  time  I  tliought  it  was 
all  going.     He  had  equal  success  with  some  others  in  a  similar  condition. 

1.  HAIR  OIL,  OR  DRESSING— Very  Pine.— Castor  oil  and 
cologne  alcohol,  each  %  pt. ;  oil  of  lemon-grass,  1  dr. ;  oil  of  bergamot,  y^  dr.  • 
mix. 

Remarks.  When  in  Detroit  a  year  or  two  ago,  a  barber  applied  some  oi) 
to  my  hair,  after  asking,  "some  oil,  sir?"  and  the  perfume  being  superior  to 
what  my  home  barber  used,  I  inquired  its  composition;  and  being  referred  to 
his  dniggist,  the  above  was  the  result.  I  have  never  anielled  a  nicer  perfume. 
Barbers  often  use  2  ozs.  of  castor  oil  to  1  oz.  of  alcohol,  when  they  de.fire  aa 
oil  to  help  keep  the  hair  in  position.  Even  2  to  1,  hke  this,  it  is  not  gummy  or 
sticky.  But  for  ladies  to  keep  their  hair  crimped,  see  "  Crimps  in  damp 
weather."    The  next  has  2  to  1  of  castor  oil. 

2.  Hair  Dressing— Striking  in  its  Perfume.— Castor  oil,  1  pt.; 
cologne  alcohol,  }4  pt.;  oil  of  lavender  (English  is  claimed  to  be  the  best),  3  drs.; 
oil  of  bergamot,  3  drs.  oil  of  citronella,  4  dfs. ;  mix. 

3.  Hair  Dressing  that  Turns  Gray  Hair  to  a  Dark  Shade, 
"Without  Lead— Cheap  and  Very  Nice.— Glycerine  and  rose-water, 
equal  parts;  say  1  or  2  ozs.  each.  Work  well  into  the  roots  of  the  hair  at  each 
morning's  dressing. 

Remarks.  It  is  remarkable  what  a  change  in  the  shade  of  gray  hair  will 
Boon  take  place  by  the  use  of  this  simple,  but  very  nice  dressing.  I  speak  from 
I)ersonal  experience  and  knowledge. 

4.  Hair  and  Hand  Dressing— Home  Made  Perfume— Very 
iFine.  —  Put  rose  petals  (leaves  of  the  flowers),  or  geranium  leaves,  or  (he 
flowers  or  leaves  of  any  other  perfume  plants  (the  mignonette  ind  helio- 
trope would  be  fine),  that  you  desire  into  a  bottle,  pressing  the  bottle  pretty  full,, 
then  put  in  glycerine,  all  the  bottle  will  hold ;  cork,  or  if  a  glass-stoppered  bot- 
tle all  the  better.  In  3  or  4  weeks  the  aroma  (perfume)  will  all  be  extracted  by 
the  glycerine,  when  it  may  be  stained  or  not,  as  you  choose.  Alcohol  will  do 
the  same,  but  it  is  not  equal  to  the  glycerine.  Directions:  Pour  a  few  dropii 
of  this  perfumed  glycerine  into  a  bowl  of  water,  and  wash  the  face,  hands  and 
hair.  Bay  rum  or  a  little  spirits  of  camphor,  poured  into  the  water  for  the 
same  puqjose  is  cleansing  and  fine.  My  wife  always  used  spirits  of  camphor 
for  these  purposes,  with  entire  satisfaction.     Washing  the  scalp  once  or  twice  a 


THE  TOILET. 


685> 


•week  with  a  weak  solution  of  salt,  in  water,  strengthens  the  hair  follicles  and 
gkiu.  rubbing  well  in,  after  drying  the  hair  with  a  brush  as  well  as  the  ends  of 
the  fingers, 

SHAMPOO  OB  WASH— To  Cleanse  the  Hair  and  Scalp.— 

Salts  o'  tartar,  powdered  borax,  aqua  ammonia,  each  1  oz. ;  rain  water,  1  qt.;. 
mix.    Directions — Rub  well  into  the  roots  of  the  hair  once  a  week.     Good  for' 
a  tettered  spot  on  any  part  of  the  body.     Applying  freely,  (after  using  the  hair 
dressing  above)  of  glycerine  and  rose  water. 

A  wash  of  sage  tea  and  borax,  say  1  or  2  ozs.,  powdered  to  1  qt.  of  the  tea, 
is  clivimed  to  cleanse  the  scalp,  make  the  hair  grow  nicely  and  keep  it  soft. 

1.    HAIB    DRESSING  WITH  BAY   RUM  NICER  THAN 
ALCOHOL.—"  Dr.  Cap,"  of  New  London,  Conn.,  gives  "Angeline,"  of  the- 
Delr.'il  Free  Press  Household,  tlie  following: 

"  Bay  rum,  imported,  6  ozs. ;  castor  oil  2  ozs.;  tinct.  of  cantharides,  ^  oz. 
Perfume  with  anything  you  wish;  will  not  only  be  good  but  harmless," 

Remarks. — Oil  of  bcrgamot,  1  dr.,  will  give  it  a  nice  flavor,  or  oil  of  lemon* 
grass  or  of  heliotrope,  1  dr.,  would  be  "just  splendid,"  as  the  girls  say. 

1.  HAIR  RESTORATIVE  —  Which  has  Raised  a  Thick 
Head  of  Hair  on  a  Bald  Scalp. — Notwithstanding  there  are  those  who 
claim  it  cannot  be  done,  there  are  those  also  who  claim  it  can.  The 
following  is  claimed  by  a  physician  to  have  done  it  upon  his  own  head.  It  will 
do  no  harm,  and  on  some  heads  it  will,  no  doubt,  produce  a  head  of  hair  "where 
the  hair  ought  to  grow,"  but  does  not,  while  in  some  cases  it  may  not.  It  is. 
owing  to  the  condition  of  the  hair  follicles.  If  inflammation  has  destroyed  them 
there  is  no  hopes;  while  if  the  work  is  only  in  progress  it  will;  so  it  is  no  harm 
to  try  it.    It  is: 

"Castor  oil  and  alcohol,  each  2  ozs.;  tinct.  cantharides  and  rain  water, 
each  1  oz. ;  oil  of  bcrgamot,  1  dr. ;  mix,  and  use  with  a  stiff  brush." 

Remarks. — He  does  not  say  how  often  to  apply.  I  should  say  twice  a  week; 
but  I  do  not  like  a  stiff  brush,  but  rather  the  finger  ends  to  rub  it  in  thoroughly. 
If  it  excites  any  inflammation  on  the  scalp  use  it  only  once  a  week.  It  will  be 
noticed  it  is  quite  strong,  so  keep  an  eye  to  its  action,  so  as  not  to  in^ame  the 


2.  Hair  Wash  or  Restorative — Italian.— I  will  give  one  more 
wash  or  dressing,  easily  made,  and  very  satisfactory.    I  have  used  it.     It  is: 

Syrup  of  rosemary,  2  qts. ;  liquid  potassa,  %  oz- ;  aqua  ammonia,  1  oz. ;  oili 
of  sweet  almonds,  2%  ozs. ;  castor  oil,  1  oz. ;  good  whiskey,  \%  pts. 

Remarks  -It  looks  a  little  milky  at  first,  but  soon  clears  up.  Shake  when- 
used.    This  is  good  for  dandruff  and  to  clean  the  scalp. 

3.  Hair  Restorative— To  Turn  Gray  Hair  to  a  Dark  Color 
—Said  to  be  Hall  So  King's— I-ac  sulphur,  sugar  of  lead,  each  1  dr. 
muriate  of  soda  (common  salt),  2  drs. ;  glycerine  2  ozs.;  bay  rum,  8  oz».; 
Jamaica  rum,  4  ozs, ;  soft  water.  '  pt.     Shake  well  before  using  and  keep  in  a^ 
dark  place. 


t  \ 


' '  I 


!:ii  ■-'<'  -.  i|j'a:K 


►680 


DR.  CHASE'S  RECIPES. 


itemo?'/^.— Preparations  containing  lead  sometimes  efflects  the  muscles  of 
the  eye-lids  causing  them  to  droop.  I  think  if  only  used  once  a  week,  even 
wetting  tlie  scalp  will  not  do  this;  but  if  the  hair  only  is  moistened,  it  is  all 
sufilcicnt,  not  wetting  the  head  or  scalp,  I  believe  it  will  change  the  hair  to  a 
dark  color,  even  without  the  sugar  of  lead ;  then  there  would  be  no  possible 

■  danger.     I  obtained  this  of  my  cousin,  Dr.  A.  B.  Mason. 

1.  COLOGNE— Exceedingly  Pine.— Oils  of  bergamot  and  lemon 

•  (oil  of  lemou-grass  would  be  nicer),  each  2  drs. ;  orange,  1  dr. ;  rosemary  i/  ^r  . 
neroli,  %  dr.:  essence  ambergris  and  musk,  each  4  drops;  cologne  alcoliol,  1  pt, 
Shaken  occasionally. 

liemarks. — Cologne  alcohol  has  been  purified  to  remove  all  of  the  flavor  of 
the  corn  spirits,  and  should  always  be  used  tor  all  purposes  where  a  fine  per- 
fume is  desired,  the  difference  in  expense  should  be  very  trifling  only.    I  could 
.  give  more  colognes,  but  if  the  oil  of  lemou-grass  is  used  in  this  there  can  be 
none  nicer,     I  will  give  a  cheaper  one  which  will  be  quite  fine  in  flavor. 

2.  Cologne — Cheap. — Cologne  alcohol,  1  pt.;  oils  of  English  lavender 
and  bergamot,  each  1)-^  drs. ;  'oil  of  rosemary,  %  dr. ;  oil  of  cinnamon,  3  drops' 

•  essence  of  lemon,  1%  drs.;  mix. 

1.  PERFUME  BAGS— To  be  Put  in  Among  Clothing- 
Also  a  Preventive  Against  Moths.— Cloves,  nutmegs,  mace,  carraway 
seeds,  cinnamon,  and  Tanguine  leaves,  each  %  oz. ;  Florentine  orris  root, 
8  ozs.  DntECTioNS. — Have  all  ground  to  a  fine  powder,  nicely  mixed,  and  put 
up  in  small  bags  to  place  among  clothing.  It  gives  them  a  fine  perfume  which 
the  moths  protest  against,  and  hence  the  clothing  is  saved  from  their  destnict- 
tion. 

1.  BANDOLINE— For  the  Hair— As  Fsed  in  India.— Quince 

■  seed  (which,  in  India,  is  called  behdana),  %  oz. ;  essence  of  bitter  almonds,  or 
any  perfuming  oil,  a  few  drops  only;  water  1  pt. ;  alcohol  3  ozs.  Directions. 
—Pour  the  water,  hot,  upon  the  behdana,  and  let  stand  over  night;  strain;  put 
the  essence  of  perfuming  oil  in  the  alcohol,  and  add ;  then  bottle,  and  keep 
corked. 

The  ladies  know  that  the  miscellaneous  properties  of  the  behdana  (quince 
seed)  enables  them  to  maintain  arty  desired  position  of  the  hair,  by  fii-st  wetting 
with  it  and  keeping  the  hair  as  desired  until  dry;  but  probably  are  not  so  well 
aware  that  the  alcohol  prevents  it  from  spoiling  by  keeping  it  corked. 

Remarks. — The  word,  bandoline,  comes  from  the  French  word  hande  or 
bandeau,  meaning  a  band  or  belt,  because  the  hair  has  to  be  kept  in  position  by 
a  band  of  thin  cloth,  or  better,  a  bit  of  old  lace,  to  allow  the  air  to  come  in  con- 
tact with  the  hair  until  dry.  "V^hen  quince  seed  are  not  obtainable,  the  follow- 
ing makes  a  good  substitute: 

2.  Crimps  in  Damp  Weather  — To  Keep  in  Place.  — Avery 

;  good  bandoline  is  made  by  the  use  of  gum  Arabic  or  gum  tragacanth  (the 
Arabic  is  most  use  while  the  tragacanth  is  the  best),  say  J^  oz.  powdered,  pour- 
ring  on  just  enough  boiling  water  to  dissolve  it;  then  adding  alcohol  enough  to 


THE  TOILET. 


mi 


make  it  rather  thin,  (about  1  ozl).    Let  stand  open  all  night,  then  bottle  for  use. 
DmECTioNS — Wet  the  bangs  with  this  mixture  at  bed  time,  and  twist  or  curl 
the  bangs  upon  the  forehead,  aa  desired ;  then  put  over  a  bit  of  lace,  or  a  gauze  - 
T)and  (French  bandeau),  to  keep  it  in  position  till  dry,  or  rather,  till  morning; 
then  remove  the    bandeau,  and  pull  the   crimps  out  with    the  flngera  untlL 
they  are  soft  and  flufify."    It  does  not  injure  the  hair,  nor  will  the  bandoline  of 
quince  seeds  above.     It  will  not  come  out,  even  in  damp  weather.    If  there  is  any  • 
gum  on  the  hair,  rub  it  oflf  with  the  fingers,  and  if  it  looks  dull,  touch  the  fin- 
gers to  a  little  of  the  glycerine  and  rose-water  dressing  above,  and  pass  them  < 
lightly  over  the  hair  to  give  it  a  shiny  appearance. 

Hair  Curling  Liquid.— Salt  of  tartar  (which  is  carbonate  of  pota&<»a), 
J^  01.,  aqua  ammonia  and  cologne,  each,  1  dr. :  glycerine,  J^  oz.;  alcohol,  1  i^ 
ozs.,  distilled  or  pure  soft  water,  1  pt.  If  you  wish  it  to  have  color,  add  %  dr. 
of  powdered  cochineal.  Shake  daily  for  a  week,  and  filter,  or  strain.  Diueo- 
TI0N8— To  use  it,  moisten  the  hair  with  it  and  adjust  it  loosely,  as  it  dries 
it  shows  its  tendency  to  curl;  then  run  the  fingers  through  it  to  lighten  it  up, , 
as  you  desire. 

1.  COSMETICS  FOB  THE  PACE.— For  a  very  fine  one,  (see 
face  wash),  Mrs.  Chase's  following  treatment  of  pimpled  face,  etc.:  Put  flake 
white,  J^  oz.,  in  bay  rum  and  water,  each  2  ozs.,  and  applied  after  shaking, 
to  the  face,  with  a  piece  of  soft  flannel,  and  when  dry,  wiped  or  rubbed  off 
where  too  much  white  shows,  is  excellent.  But  I  have  much  faith  in  the  old 
lady's  only  cosmetic,  gi/en  next  below: 

2.  An  Old  Lady's  Oriy  Cosmetic.-"  The  only  coTOietic  I  have 
used,"  said  an  old  lady,  "  is  a  flannel  wash-cloth.  For  forty  years  I  have  bathed 
my  face  every  night  and  morning  with  clear  water  as  hot  as  I  can  bear  it,  using 
for  the  purpose  a  small  square  of  flannel,  renewed  as  often  as  it  grows  thick 
and  felt-like.  My  mother  taught  me  to  do  this,  as  her  mother  had  r^one  before 
her.  No  soap  nor  powder,  nor  glycerine  even,  has  touched  my  fac3,  and  this 
is  what  my  skin  is  at  60,"  she  finished,  touching  with  pardonable  pride  a  cheek 
whose  peachy  bloom  and  fine  soft  texture  gave  effe^jtive  emphasis  to  the  recipe. 
-Harper's  Bazar. 

Bemarks. — This  bathing  of  the  face  and  neck  with  the  hot  water  every 
night  and  morning,  with  a  good  rubbing  with  the  flannel,  certainly  brings  the 
Wood  to  the  surface,  and  what  is  there  so  nice  as  the  beautiful  carnation  of  a 
lady's  cheek  and  lips,  who  has  never  spoiled  God's  beautiful  arrangement  for 
this  beauty  with  pinky  powders,  or  the  swarthy  liquids,  in  her  attempt  to  outdo 
nature's  handiwork.  The  pale  and  sickly  may  be  excused  for  trying  to  imitate 
it,  but  tlie  healthy  and  naturally  beautiful,  cannot  be  excused  in  their  attempts 
to  beat  it.    It  cannot  be  done,  no  matter  how  skillfully  it  may  be  tried. 

Hair  to  Sleach,  or  Color  a  Blonde.— "A.  L.  B."  of  Paragon,  Ind., 
says  to  the  Blade:  Please  give  a  recipe  for  coloring  the  hair  a  blonde.  I  have 
tried  a  good  many  things  and  have  not  succeeded;  to  which  they  gave  the  fol- 
lowing: Mix  in  10  ozs.  of  distilled  water  (pure  rain  water  will  do;  but  drug- 
gists keep  distilled  water,  and  it  costs  but  little),  acetate  of  iron  and  nitrate  of ' 


^■M 


rTT ' 


ill 
1    1 


4  iff^^M  nil  III 


-^-i.,,,,v -JP' ■ 


688 


DR.  CnASE' 8  RECIPES. 


■y- 


silver,  each  1  oz.,wlth  nitrate  of  bismuth,  2  ozs.  Moisten  the  hair^th  thii 
mixture  and,  1  hour  after,  touch  it  with  a  mixture  of  equal  parts  of  sulphide  of 
potassium  and  distilled  water. 

Remarks. — From  my  knowledge  of  the  nature  of  the  articles,  I  havent  & 
doubt  of  its  success;  but  not  wishing  to  change  my  white  locks  to  a  beautiful 
blonde,  I  have  not  tried  it.  To  give  the  hair  a  glossiness  after  its  use,  applr 
some  of  the  dressings  before  mentioned. 

/      1.    POMADE— For  the  Hair,  Lips,  Chapped  Hands,  etc.— Oil 

•of  sweet  almonds,  4  ozs.;  spermaceti,  1  oz. ;  oil  of  lemon-grass,  or  oil  of  neroll 
(which  is  oil  of  orange  flowers),  J^  dr.     Directions — Use  sulBcient  heat  to 

>melt  the  spermaceti  in  the  oil  of  almonds,  and  when  cool  stir  in  the  perfuming 
oil,  and  put  into  a  large  mouthed  bottle,  to  reach  it  with  the  finger.  Of  course 
all  flavored,  or  perfumed,  or  alcoholic  mixtures,  should  ke  kept  corked. 

2.    Pomade,  Very  Pine.— White  wax,  l^^^ozs.;  pure  glycerine,  2  fl. 

•  0Z8.;  castor  oil,  13  fl*.  ozs.;  oil  of  lemon  (I  would  say  lemon-grass),  5  drops;  oil 
of  bergamot,  2  drops;  oil  of  lavender,  1  drop;  oil  of  cloves,  10  drops;  annatto, 
lOgrs. ;  alcohol  and  water  as  below.<  DinKCTiONS — Dissolve  thewaxin)^cf 
the  castor  oil,  with  as  little  heat  as  possible,  then  titurate,  or  rub  in  th*)  bal- 
ance of  the  castor  oil  and  glycerine,  and  stir  till  cool,  and  add  the  perfuming 
oils.  Rub  the  annatto  in  1  dr.  (tea-spoonful)  of  water  until  snoothly  mixed, 
then  add  the  same  amount  of  alcohol  to  it,  and  stir  it  into  the  po.Tiade.  Do  not 
use  too  much  heat,  and  use  the  bandest  (nicest)  castor  oil. — American  Journal 
of  Pharmacy. 

Remarks. — This  makes  a  very  fine  pomade.    The  annatto  is  only  to  give  it 

-color.  The  same  amount  of  cochineal  would  give  it  a  reddish  shade,  instead 
of  a  yellowish,  with  the  aanatto.    Tumeric  would  give  a  yellowish  shade,  and 

-carmine  a  carnation,  all  fine  in  themselves,  to  choose  from.  But  it  is  just  as 
good  without  either. 

1.  DEPILATORY— To  Remove  Superfluous  Hair,  Boudets, 
or  the  Best  French. — Crystallized  sulphide  of  sodium,  3  drs. ;  quick  (un* 
slacked)  lime,  10  drs. ;  starch,  11  drs.  Directions — Reduce  each,  separately, 
•to  a  fine  powder.  Mix  and  keep  in  well  stoppered  bottles.  When  to  be  used, 
moisten  to  a  paste,  with  a  little  water,  spread  on  the  part  to  be  denuded  (from 
the  Latin  de,  and  midare,  to  make  naked),  and  leave  on  only  2  to  4  minutes. 
Lift  it  off  with  a  dull  knife,  which  fetches  the  hair  with  it. — Druggids'  Circular. 

2.  Depilatory,  Our  Own  Druggist's. — Powdered,  unslacked  lime, 
8  drs. ;  carbonate  of  potash  (which  is  salts  of  tartar),  and  sulphurtt  of  potas- 
sium, each  1  dr.  Mix  and  keep  dry,  as  the  first  above.  Directions— Mix 
only  to  cover  a  small  space  at  a  time,  leaving  on  only  5  to  10  minutes;  then 
scrape  off,  which  fetches  the  hair. 

Remarks. — I  have  I'ad  this  prepared  and  sent  to  various  persons,  on  their 
application  to  me  for  such  a  preparation.  I  tell  all,  however,  better  let  the 
hair  grow,  than  to  try  to  destroy  the  follicles,  as  this  would  require  to  keep  on 
the  mixture  till  it  would  make  a  sore,  equal  to  a  bad  bum.    If  in  any  case  this 


TEE  TOILET. 


jgdone  by  accident,  or  to  destroy  the  hair  follicles,  treat  the  sore  the  same  as  a 
l)uni. 

8.  Superflu'  .s  Hair,  To  Destroy.— Under  this  head  some  writer 
gives  the  followiag,  v.  hich  is  so  near  like  wliat  I  have  proposed  for  others,  1 
will  copy  it,  as  he  has  a  plan  of  washing  off  with  vinegar,  which  would  be 
good  if  either  of  the  above  depilatories  (this  is  a  depilatory)  are  used:  "  Take 
fresh  stone  lime,  1  oz. ;  pure  pota'<h,  1  dr. ;  sulphuret  of  arsenic,  1  dr.  Dirbo- 
q,joN&— Reduce  them  to  a  fine  powder  in  an  earthen  or  glass  mortar,  and  add 
enough  soft  water  to  make  a  thin  paste.  Then  wash  the  hair  iq  warm  water,  - 
and  apply  the  paste,  by  rubbing  gently  a  little  on  the  spot  where  you  wish  to 
remove  the  hair.  As  soon  as  the  skin  is  much  reddened,  wash  it  off  with 
strong  vinegar.  Do  not  let  it  remain  on  more  than  8  to  6  minutes.  Wash  the 
place  with  a  flannel  cloth,  and  the  hair  will  be  removed.  The  skin  will  be  soft- 
ened and  improved  in  appearance. 

Eemarks.—TYAs,  of  course,  can  be  kept  in  the  dry  powder  In  closely  stop- 
pered bottles,  as  well  as  the  others,  but  wet  up  only  as  much  as  you  need  to  put 
on  at  a  time.    It  should  be  put  on  as  thick  as  a  case-knife  blade,  either  of  them. 

Camphor  loe,  for  Hough  Face,  Lips,  Chapped  Hands,  etc.— 

Benzoatcd  suet,  %  lb. ;  white  wax,  2  ozs. ;  p  wdered  camphor,  1  oz. ;  English 
oil  lavender,  1  dr.  DraECTiONs— To  make  the  ..jnzoated  suet,  it  Is  rendered  and 
strained  and  3  drs.  of  powdered  benzoin,  or  benzoic  acid,  stirred  in;  the  wax 
is  melted  in  it  by  gentle  heat;  the  camphor  gum  has  to  be  powdered  by  putting 
a  few  drops  of  alcohol  upon  it  (best  let  the  druggist  do  this),  then  stirred  Into 
the  wax  and  suet  mixture,  and  when  quite  cool,  the  lavender  added,  and 
poured,  into  boxes  or  large  mouthed  bottles.  Apply  as  often  as  needed  to  keep 
soft, 

Hemarka.—l  think  vaseline,  as  now  kept  by  druggists,  equal.  If  not  better, 
than  the  suet  (lamb  suet  is  used). 

1.  Bay  Bum,  Barbers'.— Magnesia  and  powdered  borax,  each,  80 
grs.;  oil  of  bay,  J^  to  1  dr. ;  alcohol,  2  ozs. ;  dilute  alcohol,  1  qt.  Dirkctionb — 
First,  rub  the  magnesia,  borax,  and  oil  of  bay  in  the  2o  zs.  of  strong  alcohol,  in 
a  mortar;  then  put  into  a  filter  and  gradually  pour  on  the  dilute  alcohol  to  per- 
colate through  the  magnesia. — Mt.  Vernon  (0.)  Barber. 

Remarks.— The  more  oil  of  bay  the  more  it  is  like  bay  rum,  It  will  prove 
very  satisfactory  for  the  hair  or  to  use  about  the  person  when  sick,  by  washing 
with  a  sponge  and  putting  on  the  handkerchief,  the  same  as  cologne  may  be 
used,  then  passing  over  the  face,  smelling,  etc.  It  is  a  grateful  relief  to  the 
sick,  thus  used  as  freely  as  they  desire. 

Wash  for  Ladies'  Hands.— This  very  appropriately  comes  in  here,  as 
it  is  really  a  toilet  wash.  Put  powdered  borax,  5  ozs. ,  into  a  bottle  with  water, 
1  pt,  If  this  all  dissolves,  put  in  enough  to  always  keep  some  borax,  undis- 
solved, at  tlie  bottom.  When  the  garden  work  is  done  for  the  day,  put  enough 
into  the  water  in  which  the  hands  are  to  be  washed  to  make  it  soft  or  slip- 
pery as  suds.    "  It  is  very  cleansing,"  says  Prof.  Beal,  of  the  Michigan  Agri- 


ill':  si:' 


% 


i 

It 

^  1 

1    , 

\  5u 

1 

IMAGE  EVALUATION 
TEST  TARGET  (MT-S) 


h 


A 


V  «'x 


i/   /##. 


A 


Q>^ 


i/.. 


&3 


^* 


1.0 


I.I 


Jr  Ilia 

H:    14.0 


2.5 


2.2 


12.0 


1.8 


1-25      1.4      1.6 

■« 6"     

► 

Photographic 

Sciences 
Corporation 


23  WEST  MAIN  STREET 

WEBSTER,  N.Y.  14580 

(716)  872-4503 


c* 


640 


DR  CEASE'S  BEOIPBEL 


cultural  College.  Lansing,  "  and  by  this  use  of  it  the  hands  Tdll  be  kept  b 
excellent  condition,  smooth  and  soft  and  white."  Of  course,  a  little  of  tUs  in 
water  to  wash  the  head  will  cleanse  the  scalp  as  nicely  as  the  hands. 

Wash  for  the  Hands  When  Boughened  by  Cold  or  Labor.— 

Wash  the  hands  in  vinegar  in  which  a  handful  of  Indian  meal  is  put,  rubbing 
thoroughly,  then  wash  oft  and  apply  some  of  the  hair  dressing,  made  of  equal 
parts  of  glyceiine  and  rose  water,  which  will  soften  and  heal  them,  and  be  found 
y^7  grateful  to  their  irritated,  or  even  chapped  condition,  in  the  cold  wintiy 
winds. 

2.  Wheat  bran,  in  the  water,  is  also  considered  excellent,  so  is  oatmeal 
also  good  for  the  same  purpose,  but  the  followhig,  perhaps,  is  a  better  way  to 
use  tlie  last. 

A.    Oatmeal  Soap  to  Keep  the  Hands  Soft  in  Winter.— Take 
the  white  castile  soap  (the  white  is  the  mildest),  ^  lb.,  and  melt  it  with  vety 
gentle  heat,  in  sweet  rJmond  oil,  1  oz. ;  then  remove  from  the  fire  and  stir  in  * 
oatmeal  1^  o.zs. 

Bemarka. — ''Rosemary"  says  this  is  the  only  soap  ladies  should  use  in  the 
winter;  I  will  add  if  1  dr.  of  Rosemary's  oil  were  put  in,  it  would  make  than 
think  of  her  peculiar  flavor,  every  time  th^  used  the  soap. 

1.  DANDBUPP  — To  Bemove.  —  Cleanse  the  scalp  thoroughly. 
Take  as  much  boracic  acid  as  you  can  dissolve  in  a  cup  or  pint  of  water,  and 
apply  the  solution  8  times  a  day. 

Bfmarks.—lhese  is  nothing  better  than  the  white  of  an  Qgg,  well  beaten, 
to  cleanse  the  scalp. 

2.  Mr.  E.  Wilson  recommends  the  following  wash  for  dandruff:  Take  of 
caustic  potash,  in  solution,  2  drs. ;  rose  water,  8  ozs.    Mix,  and  apply. 


^4-'-' 


\: 


RECIPES  FOR  THE  DAIBT. 


BTJTTEIi. 


BXITTSB.  MAEHra— A  "Now  Departure,*'  or  New  Discov- 
ery in  Setting  Milk,  Claimed  to  be  of  Swedish  Origin  but 
really  a  Yankee  Invention. — The  Rev.  Dr.  Prime  published  in  the  New 
York  (^server  what  he  understood  to  be,  and  consequently  gave,  as  a  recent 
Swedish  discovery.    He  said: 

"  A.  discovery  has  recently  been  made  by  M.  Swartz,  which  promises  to  be" 
most  important  to  the  dairy  farmer.  In  the  ordinary  method  of  cream-setting, 
the  milk  is  placed  in  very  shallow  pans,  and  stands  for  24  hours  or  more  while 
the  cream  is  rising.  The  milk,  during  that  time  usually  turns  sour,  and  the 
cream  becomes  contaminated  with  free  fatty-acids,  with  partially  decomposed 
albuminous  bodies,  and  with  other  products  injurious  to  the  flavor  or  keeping 
qualities  of  the  butter.  In  Swartz's  plan  the  milk,  as  soon  as  it  reaches  the 
dairy,  te  placed  in  deep  metal  pails  standing  in  a  vessel  full  of  ice.  Not  only 
does  the  low  temperature  reduce  the  process  of  change  to  a  minimum,  but, 
quite  unexpectedly,  it  also  greatly  facilitates  the  rising  of  the  cream ;  so  that  in 
pails  having  sixteen  inches  depth  of  milk,  the  cream  is  nearly  all  obtained 
m  twelve  hours.  The  butter  churned  from  the  product  is  not  only  pure  in 
flavor,  but  has  remarkable  keeping  qualities.     The  plan  is  spreading  rapidly." 

To  the  above  I  give  the  following  explanation  by  a  gentlemen  signing  him- 
self Ivenans,  which  shows  that  if  the  discovery  was  not  actually  made  by  Mr, 
Starr,  of  Litchfield,  Conn.,  it  had  been  used  by  him  three  or  four  years,  at 
least,  before  it  was  made  public  in  Sweden.     This  writer  and  traveler  says: 

"  I  find  the  above  ic  a  newspaper  of  Paris,  France,  showing  that  the  dis- 
covery is  considert;?  to  be  something  new  and  wonderful.  Some  three  or  tour 
years  ago  I  wrote  a  notice,  which  was  published  in  the  New  York  Obnemer,  of 
the  splendid  dairy  of  my  friend,  Mr.  Starr,  at  Litchfield,  Connecticut.  In  that 
notice  I  stated  distinctly,  with  great  particularity,  Mr.  Starr's  method  of  seltinff 
his  milk  for  cream;  not  in  shallow  pans,  as  the  women  of  old  were  wont  to  do, 
but  in  narrow  vessels  about  twenty  inches  deep,  standing  in  ice-cold  water,  or  a 
very  cold  place.  This  is  the  identical  process  now  boasted  of  as  the  new  discov- 
ery in  Sweden,  and  spreading  rapidly.  It  is  a  Yankee  invention,  and  how 
long  it  has  been  in  use  I  do  not  know.  But  they  are  smart  in  Sweden,  as  I 
know  from  observation,  and  will  make  use  of  every  good  invention  or  valu- 
able discovery  in  butter  making  or  anything  else." 

Remarks.    There  are  those  who  claim  that  to  heat  the  milk  after  straining 

into  the  pans,  by  setting  upon  the  stove  until  the  film  upon  the  top  of  the  milk 

begins  to  wrinkle  will  cause  the  cream  to  rise  quicker  and  better  than  without  the 

scalding,  which  experience  will  soon  determine;  but  I  am  well  satisfied  that  those- 

who  are  situated  so  they  can  have  cold  spring  water  to  run  through  their  milk 

house,  by  which  they  can  reduce  the  temperature  of  the  milk  quickly;  or  thoso 

who  are  near  large  streams  of  water  or  lakes,  so  that  they  can  cheaply  supply 


41 


641 


642 


DR.  CHASE'S  RECIPES. 


themselves  with  ice  for  the  same  purpose,  will  find  the  cooling  process  not  only 
the  best  but  a  very  necessary  plan  to  pursue,  if  they  wish  to  make  the  most  out 
of  their  opportunities. 

Butter— Gilt-Edged— How  to  Make.— At  an  exhibition  of  the 
Chester  County  Agricultural  Society,  Pa.,  Isaac  Acker  received  the  first  prize 
on  butter  making,  managing  as  follows: 

He  feeds  10  qts.  of  corn  meal  and  bran  (mixed  half  and  half,  no  doubt)  to 
each  cow  per  day,  with  hay,  but  does  not  think  that  corn  fodder  makes  good  but- 
ter. The  tempt' lature' of  the'  cream  at  churning  was  fifty-seven  degrees,  and 
it  was  churned  from  12  to  20  minutes.  Use  6  ozs.  of  salt  and  3  ozs.  of  white 
sugar  to  20  lbs.  of  butter. 

Butter  Churning,  or  "Getting  on  Time."— There  are  many 
people  who  complain  that  "  butter  will  not  come."  To  such  I  would  say  that 
"Aunt  Ellen,"  of  Oxford,  Pa.,  has  found  a  remedy,  given  through  the  Blade. 
She  says: 

"  I  have  had  a  similar  experience,  and  found  the  remedy  \>j  appealing  to 
my  sisters  through  the  press.  There  came  tnany  replies,  but  I  tried  the  advice 
•of  but  one,  and  have  never  since  had  any  difficulty  about  getting  the  butter 
on  time.  My  adviser  said  never  to  let  the  milk  stand  longer  than  24  hours,  or  36 
at  most,  before  skimming.  That  plan  I  have  followed  letting  the  night's  milk 
stand  36  hours,  and  the  mornings  milk  24  hours.  Most  butter  makers  claim 
that  the  quality  of  the  butter  is  better  than  if  the  milk  is  allowed  to  stand  a 
longer  time.  In  cold  weather,  I  think  the  temperature  of  the  cream,  when 
churned,  will  bear  to  be  higher  than  in  summer.  Sixty-six  degrees  is  about 
right." 

Butter  Coloring  From  Ten  Years  Experience.— Upon  the  sub- 
ject of  artificial  coloring  for  butter,  I  will  give  you  the  experience  of  Mrs.  "  S. 
E.  H.,"  of  Circleville,  O.,  also  given  in  the  Blade.  Her  remarks  are  as 
follows: 

In  answer  to  an  inquiry  how  to  color  butter,  I  would  say  that  I  have  used 
nnnatto  for  ten  years,  and  find  that  it  gives  entire  satisfaction.  I  buy  it  by  tlie 
ounce.  Take  a  lump  about  the  size  of  a  hickory  nut  and  dissolve  it  in  a  cup  of 
water.  This  will  do  several  churnings.  When  you  have  the  cream  in  the 
churn,  stir  up  and  a''d  one  tablespoonful,  which  will  color  5  lbs.  I  expect  to 
catch  a  "  blowing  up  "  from  some  of  the  sisters,  but  we  cannot  make  yellow 
butter  in  the  winter  without  it.  If  you  make  good,  sweet  butter  the  annatUt 
will  not  injure,  but  improves  the  taste,  for  if  an  article  doesn't  look  good  and 
appetizing,  what  is  it  good  for?  I  am  a  farmer's  wife,  but  I  have  good  bread 
and  butter  the  year  around,  and  sell  an  average  of  10  lbs.  of  butter  a  week,  re- 
ceiving the  highest  market  price." 

Remarks.  I  can  hardly  understand  why  there  should  be  any  objection  to 
the  use  of  annalto,  I  know  that  my  mother  used  it  for  coloring  cheese  when, 
from  any  cause,  she  thought  the  cheese  would  look  better  with  it.  Webster 
says  it  is  "  a  species  of  red,  or  yellowish-red  dyeing  material,  prepared  from 
fhe  see 'is  of  a  tree  (Bixa  orellana)  belonging  to  the  tropical  regions  of  America- 
It  Js  useil  for  coloring  cheese  and  butter."  So  whatever  fault  there  is  in  its  use 
Ti.ust  be  charged  to  Webster.  But  I  agree  fully  with  the  Circleville  lady's 
y^'nion,  that  the  annattn  will  not  injure  the  butter  nor  those  who  use  it, 
<^Jthopq;h  ^'or  horve  consumption  it  need  not  be  colored,  but  for  what  is  to  be 


THE  DAIRY. 


643 


sold,  will  sell  'oetter,  i.  e.,  it  will  bring  a  higher  price,  and  will  give  better  satis- 
faction to  the  consumer,  if  it  is  properly  colored;  then,  is  it  will  not  injure, 
■why  should  ii  not  be  used,  especially  in  winter?  But  I  would  recommend  those 
•who  do  color  their  butter,  to  use  the  annatto,  preparing  it  themselves,  as  above, 
for  you  know  not  what  the  preparations  may  contain  which  are  offered  for  sale, 
for  this  purpose,  the  annatto  alone  is  all  that  is  necessary,  and  in  winter,  I  do 
think  it  is  necessary. 

But  there  may  be  some  persons  who  will  prefer  the  following  plan  of  color- 
ing with  carrots,  such  can  take  their  choice.  I  take  the  item  from  the  Oerman- 
town  Telegraph,  in  which  it  seems  to  have  first  been  published,  quite  a  numoer 
of  years  ago,  by  which  means  the  Telegraph  thinks  the  "Fo.7mer's  Wife" 
obtained  it,  reporting,  or  republishing,  through  the  Western  Rural,  from  which 
tlie  Telegraph  takes  it  up  again,  and  endorses,  and  tells  how  it  came  by  it,  at  the 
first.  With  this  explanation,  and  the  addition  of  my  own  endorsement,  I  will 
let  the  Telegraph  tell  its  pwn  story.  Have  no  fears  in  trying  either  the  annatto 
or  the  carrots,  as  your  convenience  of  obtaining  the  one  or  the  other  may 
demand.    It  says  under  the  head  of  coloring  butter: 

We  notice  in  the  Western  Rural  a  brief  communication  from  a  "  Farmer's 
Wife,"  describing  her  mode  of  coloring  butter,  which  does  not  at  all  injure, 
but  adds  to  the  flavor  of  the  batter,  *  It  is  simply  using  the  juice  of  the  orange 
carrot,  as  follows:  "  For  about  3  gals,  of  cream  take  6  or  more  ijood  sized  car- 
rots, wash  them  and  grate  them  on  a  coarse  grater;  when  grated  pour  on  boil- 
ing water,  which  will  extract  the  color.  Put  the  cream  into  the  churn;  strain 
tlic  carrot  juice  through  coarse  muslin  into  the  cream,  and  churn.  Should  the 
cream  be  warm  enough,  the  carrot  juice  must  be  cool  before  using.  Aside  from 
the  coloring  the  carrots  give  the  butter  a  sweet  taste,  similar  to  grass  butter." 
This  is  the  statement,  and  we  wish  to  add  our  endorsement  to  its  correct- 
ness in  every  respect..  Some  15  years  ago  a  neighbor  asked  us  to  buy  her  but- 
ter, and  after  trying  it,  and  findmg  it  unusually  good,  we  engaged  all  she  had 
to  spare.  Although  it  was  in  the  midst  of  winter  when  we  commenced  to  take 
it,  we  found  it  not  only  to  be  equal  to  grass  butter,  but  to  be  similar  to  it  in 
taste,  and  we  decided  that  it  was  eqvdlly  as  delicious.  Being  unable  to  dis- 
cover the  secret  of  its  excellence,  we  jailed  upon  our  neighbor  for  information. 
She  smiled  and  said  It  was  the  way  she  always  made  butter  in  winter,  as  did 
her  mother  and  grandmother;  and  then  went  on  to  describe  the  way  it  was 
done,  which  was  exactly  in  accordance  with  that  of  the  "Farmer's  Wife" 
aforesaid — that  is  to  say,  grated  orange  carrot,  boiling  water,  strainfng  it  out, 
pouring  :nto  the  churn,  etc.  We  published  the  recipe  at  the  time,  which  was 
republished  in  a  number  of  other  papers,  and  it  is  quite  probable  that  this  was 
the  sourc  whence  the  "  Farmer's  Wife"  derived  her  information. 

,Now  this  recipe  is  easy  enough  for  any  one  to  adopt.  It  is  as  plain  as  to 
malie  a  cup  of  tea,  and  is  equal  to  any  so-called  "  ^ilt-edged  butter"  that  was 
ever  made  in  the  absence  of  pasturage.  From  this  it  will  be  seen  that  there  is 
no  excuse  for  making  the  poor  butter  in  winter  that  we  see  so  much  of.  The 
only  expense  is  a  few  carrots  at  a  churning,  and  a  few  minutes  of  labor,  which 
are'overcome  a  half  score  of  times  by  the  increased  price  of  the  butter  sold. 

Butter  Making,  Good  in  Winter.— As  there  are  a  good  many  per- 
sons who  think  they  can  not  make  good  butter  in  winter  because  the  yellow 
color  of  sumioer  is  not  imparted  to  that  made  in  the  winter,  and  hence  that  it 
is  not  of  so  good  a  quality.  But,  to  such  persons,  the  above  will  enable  theiw 
to  give  their  butter  the  proper  color,  and  the  following  from  an  old  butter  maker. 
8.  F.  Adams,  will,  no  doubt,  be  found  very  interesting,  because  practical  and. 


044 


DR.  CEASE'S  RECIPES. 


certainly,  satfsfactory.    To  the  inquiry  of  tlie  editor  of  the  Farmer,  he  makes 
the  following  full  and  very  instructive  answer: 

"  At  your  request,  I  herewith  give  you  our  method  of  making  butter  in 
■winter.  We  keep  10  cows,  part  of  them  are  natives,  and  part  are  Jerseys.  The 
feed  is  nice,  early-cut  hay,  given  twice  a  day,  regularly;  I  water  them  imme- 
diately after  eating,  when  they  will  usually  drink.  Feea  cornraeal,  wheat  bran, 
1  qt.  each,  scaldea,  adding  2  qts.  of  sweet  skimmed  milk,  to  each  cow,  twice  a 
day.  Bed  freely  with  sawdust  and  leaves.  Qiv(;  them  all  tlie  salt  they  wish. 
We  always  milk  before  feeding  them,  and  always  clean  the  stable  before  sitting 
down  to  milk.  We  ^tiain  the  milk  through  a  cloth,  then  heat  it  to  a  tempera- 
ttire  of  130*,  then  sec  in  small  pans,  in  which  it  never  stands  over  36  hours, 
before  8kimml..g,.  The  cream  is  kept  in  as  cool  a  place  as  possible,  without 
freezing.  The  room  we  keep  the  milk  in  has  an  even  temperature  by  using  a 
soap-stone  stove.  The  milk  is  set  on  circular  racks  attached  to  upright  posts, 
6  inches  by  6,  and  8  feet  long,  slats  nailed  across  8  inches  apart;  a  pivot  in  eacli 
post  allows  the  racks  to  swing  around  convenient  for  skimming  or  removing  the 
milk.  The  racks  made  thus  will  hold  64  pans.  I  skim  twice  a  day,  and  churn 
twice  a  week;  the  cream  stands  12  hours  after  the  last  skimming,  to  ripen,  be- 
fore we  churn  it.  It  is  warmed  by  sweet,  skimmed  milk  in  the  churn,  tempera- 
ture 62".  The  butter  is  washed  m  8  waters,  then  weighed,  allowing  ^  oz.  of 
salt  to  a  pound  of  butter.  I  use  the  best  salt  I  can  find  in  Boston,  fuse  no 
tray,  do  not  like  (hem,  but  use  a  butter-box  with  tight  cover,  instead.  I  want 
my  butter,  after  it  has  been  salted,  kept  air-tight  till  lumped,  then  sent  air-tight 
to  market.  The  hand  is  not  allowed  to  touch  it  at  all.  We  use  a  butter- 
worker;  would  not  make  butter  a  week  without  one.  The  butter  is  put  in 
square,  pound  lumps,  stamped,  and  sent  twice  a  week  to  Boston.  Farmers 
who  make  a  business  of  selling  milk,  do  it  the  year  round.  Why  should  not 
butter  makers  do  the  same?  Some  may  say,  '  I  can  find  no  market  for  it,'  but 
if  they  will  make  a  nice  article,  they  cau  find  a  market.  Why  is  it  that 
seven-eighths  of  the  butter  that  is  sent  to  market  sells  for  only  about  30  cents, . 
when,  if  made  as  it  ought  to  be,  it  would  bring  about  40  cents,  or  more? 
Butter  making,  like  other  work,  is  a  trade,  and  how  many  dairymen  have  yet 
to  learn  the  trade?  If  a  few  men  and  a  few  women  can  make  good  butter 
and  get  a  good  price  for  it,  why  can  not  a  large  number  do  it,  other  things 
being  equal?  I  hear  some  one  say,  'It  is  too  hard  work  for  the  women; 
let  the  men  do  it.'  A  man  can  make  as  good  butter  as  a  woman  if  he  tries, 
and  he  should  do  it  when  there  is  a  large  amount  to  be  made." 

Remarks. — If  dairymen  or  farmers  who  wish  to  make  good  butter  in 
winter  will  follow  the  instructions  of  this  old  butter  maker,  I  have  not  the 
sllghtest'doubt  but  what  they  will  succeed;  but  I  wish  to  call  especial  atten- 
tion to  the  importance  of  sending  to  market  twice  a  week,  for  it  matters 
not  what  pains  may  be  taken  to  keep  butter  from  becoming  rancid,  it  never 
tastes  so  fresh  and  nice  as  when  just  made.  I  speak,  as  it  were,  from  a 
double  experience  upon  this  point,  i.  e.,  by  dealing  in  it  and  in  eating  it. 
I  say,  therefore,  both  in  summer  and  winter,  what  butter  is  to  be  sold,  send 
It  to  market  as  soon  as  made,  if  you  wish  to  obtain  the  best  prices. 

Butter  Not  to  be  Gathered  in  the  Chum,  Nor  Washed  in 
Water,  but  Brine. — At  a  meeting  of  the  Ohio  Dairyman's  Association,  Mr. 
Hawley,  of  8"  "-use,  N.  Y. ,  said;  "  Butter  should  not  be  gathered  in  the  churn, 
nor  should  it  washed  with  water,  but  with  brine.  If  the  butter  is  gathered 
in  the  churn  it  is  spoiled  by  breaking  and  tearing  down  the  grain  and  making  it 
salvy,  whereas  it  should  stand  in  the  grain  like  particles  of  steel.  Brine  will 
dissolve  or  cut  the  skins  of  the  pellicles,  and  they  will  then  be  washed  out  with 
tbe  buttermilk,  instead  of  being  left  to  putrify  and  spoil  the  aroma  of  the  butter. 


EOB 


THE  DAIBT. 


645 


Butter  B  ot  to  bo  Worked  Too  Past  Nor  Too  ISCuoh.  The  Jour- 
noH  of  Chemittry,  in  relaition  to  the  working  of  butter,  says:  "  Do  not  work  but- 
ter too  much  no'"  too  fast.  Work  slowly  until  all  nalt  is  thoroughly  and  evenly 
absorbed.  Otherwise  the  butter  will  not  be  of  uniform  color.  Working  it  too 
last  will  destroy  the  grain,  and  the  butter  becomes  salvy  and  lard-like  in  the 
texture.  Let  it  stand  or  put  it  away  in  the  tray  for  24  hours.  Then  work  it 
enough  to  remove  all  the  buttermilk  or  surplus  brine,  so  that  the  butter  may 
become  dry  or  like  a  piece  of  cheese.  Mold  into  rolls  and  set  them  away  for 
24  hours,  or  until  they  become  hatd  and  firm.  The  cloth  should  now  be  put 
on,  so  as  to  cover  one  end,  while  the  other  is  left  open  for  the  stamp.  The 
cloth  should  be  cut  in  pieces  of  exact  size  and  dipped  in  brine  and  the  butter 
rolled  when  the  cloth  is  dripping  wet.  Butter  should  never  come  in  contact 
with  the  bare  hand.  When  in  bulk  it  can  be  easily  handled  with  a  ladle  and 
flat  paddle." 

To  Make  Butter  Firm  and  Solid  in  Hot  Weather.— An  exchange 
gives  information  concerning  a  metliod  in  practice  among  the  best  English 
butter-makers  for  rendering  butter  firm  and  solid  during  hot  weather:  Carbon- 
ate of  soda,  1  tea-spoonful ;  powdered  alum,  1  tea-spoonful,  are  mixed,  and  at 
the  time  of  churning  put  into  such  a  quantity  of  cream  as  will  make  about  20 
lbs.  of  butter.  The  effect  of  this  powder  is  to  cause  the  butter  to  become  firm 
and  solid  and  sweet  flavored.  Its  action  is  upon  the  cream  and  passes  off  with 
the  buttermilk.  The  ingredients  of  the  powder  should  not  be  mixed  until  the 
time  when  it  is  used. — Harper's  WeeMy. 

Prize  Butter,  First  and  Second— How  They  Were  Made. — 

Charles  S.  Sargent,  of  Brookline,  who  took  the  first  prize  at  a  recent  fair  at 
Oreenfield,  Conn.,  reported  his  plan  as  follows:  "  The  accompanying  sample  of 
butter  is  made  from  a  small  herd  of  registered  Jersey  cows.    The  cows  are  fed 

1  qt.  Indian  meal,  2  qts.  shorts,  \i  bus.  carrots  and  about  10  lbs.  English  hay 
each  per  day.  The  milk,  which  is  set  in  shallow  pans,  stands  24  hours  before 
being  skimmed,  the  temperature  of  the  milk  being  as  near  62"  Fahrenheit  as  it 
is  possible  to  keep  it.  In  working  this  butter  two  rules  are  observed:  1.  No 
■water  is  ever  allowed  to  touch  it;  2.  The  hands  of  the  operators  are  never 
allowed  to  touch  it,  wooden  paddles  being  used  to  work  it  with.  It  is  salted 
with  the  best  quality  of  table  salt  and  is  not  colored.  It  sells  at  the  present 
time  at  $1  per  lb."  The  Farmington  (Ct.)  Creamery  Company,  which  took  the 
second  premium,  explains  as  follows:  "This  butter  was  made  from  the  milk 
of  four  imported  Guernsey  cows,  which  were  fed  on  hay,  sweet  corn  stalks  and 

2  or  3  qts.  daily  of  bran.  It  was  made  at  tht  Farmington  Creamery,  and  set 
24  hours  in  water  in  deep  coolers.  The  cream  stood  24  hours  before  churning. 
The  butter  was  salted  at  the  rate  of  %  oz.  of  salt  to  the  pound. 

Remarks. — You  see  the  importance  of  not  washing  the  butter  with  water, 
but  with  brine;  and  also  that  it  must  not  be  handled  with  the  hands,  but  pad- 
dles or  spatulas  only. 

Butter  to  Keep  During  Hot  Weather. — Butter  to  be  kept  into  hot 
weather  ought  to  be  packed  in  jars,  pressed  in  firmly,  and  a  pickle  made  by 
oang  common  salt,  2  lbs. ;  saltpeter,  ^  oz. ;  lump  sugar,  2  ozs,  to  each  qt  of 


jr 


«46 


DR.  OHASE' 8  RECIPES. 


hot  water  needed.  Pour  the  hot  water  upon  the  salt,  etc.,  and.  stip  until  dls. 
solved,  and  let  stand  till  cold;  then  pour  over  the  butter,  at  least  2  inches  \n 
depth,  it  will  keep  it  nicely.  New  ash  or  oak  firkins  will  do,  but  are  not  as  good 
as  stone  jars. 

IL  A  new  flower-pot,  washed  clean,  and  wrapped  with  2  or  3  thicknesses 
of  wet  cloth,  Is  said,  by  turning  it  over  a  dish  of  butter,  to  keep  it  as  hard  as  If 
placed  in  an  ice-box.  The  same  with  a  dish  of  milk.  The  cloth  must  be  kept 
wet 

Creamery,  the  Management  and  Advantage  of  in  Butter. 
Making. — The  management  of  a  small  creamery  differs  in  no  respect  from 
that  of  a  well-apix>inted  private  dairy.  The  only  respect  in  which  a  creamery 
is  different  from  a  dairy  is  that  it  does  the  work  of  several  dairies,  and  in  doing 
this  work  it  greatly  reduces  the  cost  of  making  the  butter.  If  we  follow  up 
the  season's  work  of  a  small  creamery  of,  let  us  say,  200  cows,  we  shall  find 
that  one  person,  with  the  partial  help  of  another,  will  be  able  to  do  all  the  work 
for  this  number  of  cows,  which  would  probably  be  otherwise  done  in  20  sep. 
arate  dairies.  The  advantage  is  obvious.  In  place  of  20  sets  of  pans,  the  use 
of  20  milk-rooms,  20  churns  and  20  pairs  of  hands  in  cleansing  milk-pans  and 
other  utensils,  there  is  but  one,  and  the  labor  and  time  of  18  or  19  persons  are 
saved.  Besides,  the  product  is  all  alike,  of  even  quality,  packed  similarly  and 
marketed  through  one  agent;  so  that  all  through  the  work  there  is  saving  of 
labor  and  economy  of  expense.  This,  of  course,  reduces  the  cost  of  making 
the  butter  to  the  least  possible  amount,  and  at  the  same  time  raises  the  Income 
to  the  highest  possible  point  Instead  of  all  the  butter  from  these  20  small 
small  dairies  being  sold  at  a  village  grocery,  and  put  up  in  the  old-fashioned 
rolls,  and  being  disposed  of  in  trade,  as  was  formerly  the  custom,.at  a  very  low 
price,  the  aggr'igate  product  is  sent  off  at  short  intervals,  and  while  fresh,  in 
refrigerator  cari,  and  along  witli  the  product  of  other  creameries  packed  in  a 
similar  manner  i,i  the  same  kind  of  packages,  and  reaches  the  market  in  such  a 
condition  as  to  realize  the  highest  price.  This  is  an  advantage  which  is  equal 
in  value  to  the  saving  of  the  cost,  so  that  the  patron  of  a  creamery  enjoys  the 
double  beneut  of  the  lessened  cost  and  the  increased  value.  If  dairymen  lived 
before,  it  is  not  surprising  that  they  can  make  money  now,  under  these  consid- 
erable advantages.— iV.  T.  Times, 

Milking  Shed— Care  and  Kind  of  Milk-Pails,  etc.— For  summer 
dairying  an  open  slied  in  which  the  cows  can  be  tied  and  given  a  few  mouthfuls 
of  fresh  green  fodder  after  they  are  milked,  and  which  should  be  cleanly 
scraped  after  each  milking,  is  a  very  great  advantage,  which  can  also  be  util. 
iksed  in  winter  for  sheep  or  other  stock.  Then  the  milk  can  be  drawn  free  '.rom 
dust  and  dirt  "flicked"  by  the  switching  of  the  cows'  tails;  as  will  happen 
with  cows  loose  in  a  barn-yard.  ]\Iorcover,  the  milk-pails  should  be  of  tin  and 
not  of  wood.  An  old  wooden  milk-pail  can  not  be  made  clean  by  dint  of  any 
amount  of  scouring.  Nor  siiould  the  milk-pail  be  used  for  any  other  purpose; 
but,  as  soon  as  the  milk  is  strained,  the  pail  should  be  washed  with  cold  water, 
acalded  and  turned  bottom  upward  upon  a  bench  or  on  a  stand. 


OHEESE. 


HOME-MADE  AND  FANCY  FACTORY  — MADE  FOB 
SHIPPING.— I.  Home-made.— Even  those  keeping  only  5  or  8  cow» 
will  And  it  very  convenient  to  know  how  to  make  good  home-made  cheese  after 
the  butter  season  is  over;  and  as  I  always  draw  upon  those  who  do  "  know 
how  "  for  points  upon  which  I  have  not  personal  experience,  I  will  first  give  am 
item  from  an  experienced  man,  L.  B.  Arnold,  as  given  in  the  N.  Y.  Tribune^ 
upon  this  subject;  then  a  shorter  explanation  obtained  from  a  cousin  of  mine,, 
David  Sanders,  of  Strykersville,  N.  Y.,  who  used  to  keep  about  12  to  20  cows, 
and  for  several  years  made  his  own  cheese  at  home,  and  sold  it  to  the  village- 
retailers  around  him,  whose  demand,  you  will  see  in  his  statements,  he  could 
never  fully  supply,  for  the  reason,  I  will  add  (for  I  have  many  times  eaten  of 
his  cheese),  that  his  cheese  was  better  than  that  made  by  others  around  him,  for 
the  home  market.     Mr.  Arnold  says: 

"As  rennet  is  the  principal  a^ent  in  making  cheese,  that  should  be  pro- 
vided first.  If  rennet  extract  can  be  obtained,  that  will  be  the  best,  because  it 
is  al'.vnys  pure  and  sweet,  and  imiform  in  strength,  and  conies  witli  directions 
for  using.  But  if  it  cannot  be  had,  rennet  may  be  prepared  by  steeping  a  good 
clean  and  sweet  rennet  in  a  weak  brine  at  least  two  days  in  advance,  and  giving 
it  a  half  dozen  or  so  good  rubbings  before  usi!i<r.  The  next  thing  will  be  a  tub 
large  enough  to  hold  two  milklngs  of  the  dairy,  with  a  little  room  to  spare;  for 
4  or  5  cows  a  new  wash-tub  will  do.  It  should  be  accompanied  with  a  perfo- 
rated division  board  about  10  inches  wide,  and  just  long  enough  to  set  down  ia 
the  middle  of  the  tub  with  a  good  fit;  also  a  half-round  perforated  board  just 
the  size  of  one-half  of  the  bottom  of  the  tub,  with  the  roimd  part  beveled  to  an 
edge  on  one  side,  both  one-half  inch  thick.  The  tub  should  also  have  2  spig- 
gots,  or  faucets,  at  the  bottom  and  placed  on  opposite  sides. 

"A  thermometer  will  be  wanted.  Some  convenience  for  heating  one  mess 
of  milk  so  it  will  not  get  scorched  must  be  devised  For  a  few  cows  this  may 
he  done  on  the  kitchen  stove  or  range,  with  a  tin  pan  large  enough  to  hold  the 
mess  to  be  heated  set  in,  or  over,  a  pan  or  kettle  containing  water,  or  by  some 
similar  means.  Then  something  must  be  provided  for  cutting  the  curd.  If  but 
little  cheese  is  to  be  made,  a  carving  knife  or  a  thin  spatula  with  sharp  edges 
will  do.  If  much  is  to  be  made,  it  will  ]iay  to  get  a  five-bladed  curd-knife. 
There  must  also  be  provided  hoops  of  the  right  size,  form,  and  number,  which 
may  be  of  wood  or  tin,  with  wooden  followers  and  cloths  for  pressing,  and  a 
press  sullicient  to  give  a  pres.sure  of  15  or  20  hundred  weight.  Lastly,  a  place 
to  cure  the  cheese  without  much  variation  from  seventy  degrees,  and  where  it 
will  not  be  very  damp  or  very  dry.  Exclusive  of  a  place  to  set  the  milk  and 
cure  the  cheese,  the  whole  apparatus  for  making  cheese  from  three  to  six  cows 
need  not  cost  more  than  $10. 

"  With  this  preparation  we  are  ready  to  begin.  I  assume  lat  the  milk  is 
furnished  by  the  hand  of  the  daiiymaid  clean  and  sweet.  When  the  night's 
milk  comes  in,  it  will  be  strained  into  pans  and  set  away  where  :t  will  keep 
cool  and  sweet  through  the  night.  In  the  morning  the  cream  should  be  dipjMjd 
off  and  tlie  milk  emptied  into  the  tub.    The  morning's  milk  will  be  heated,  not 

647 


€48 


DR.  CUASE'S  RECIPES. 


enough  to  wami  the  night's  mess,  from  90  to  94  degrees.  Our  grand-dames 
•warmed  the  night's  milk,  but  we  prefer  to  warm  the  new  milk.  The  now  milk 
will  be  improved  by  healing,  the  night's  milk  will  not.  It  would  facilitate  the 
work  to  heat  the  cold  milk,  but  a  good  cheese  is  preferable  to  one  quickly  made. 
The  cream  should  be  put  into  a  clean  strainer,  and  after  the  hot  and  cold  milk 
have  been  mixed,  the  cream  may  be  washed  through  the  strainer  by  ^xiuring 
warm  milk  upon  it;  and  thus  the  cream  is  rcturneato  the  cheese.  This  done, 
rennet  enough  should  be  thoroughly  stirred  in  to  make  coagulation  beg^n  iil 
12  to  15  minutes,  and  the  tub  well  covered  to  prevent  cooling. 

"  When  the  curd  has  become  hard  enough  to  split  with  a  clean  fracture 
l)efore  the  finger  as  it  is  passed  along,  the  curd  may  be  cut  or  carefully  broken 
dnto  half-inch  cubes  and  left  a  while  to  settle,  when  a  portion  of  the  whey  may 
be  dipped  off,  and  the  curd  again  gently  worked  to  prevent  it  becoming  a  solid 
mass  again,  and  from  the  bottom,  so  that  no  part  shall  be  missed.  Repeat  the 
stirring  and  dipping  till  the  bulk  of  the  whey  is  well  reduced,  as  it  will  be  in 
about  an  hour  after  tlie  first  stirring,  and  then  turn  in  water  enough  at  140  to 
150  degrees  to  raise  the  cont(  nts  of  the  tub  3  or  4  degrees,  stirring  carefully  in 
the  meantime,  that  no  part  shall  lieat  faster  than  the  rest.  When  the  bits  of 
curd  have  had  time  enough  to  warm  through,  apply  more  water,  and  so  rei^eat 
till  the  whole  comes  up  to  98  or  100  degrees.  Then  stir  enough  to  prevent  the 
curd  from  adhering  till  it  will  begin  to  sgueak  between  the  teeth,  or  spring 
apart  when  pressed  in  the  hand,  when  stirring  may  cease  and  the  curd  bo 
allowed  to  settle  together,  and  left  in  this  condition  as  long  as  it  can  be,  «nd 
not  have  the  whey  begin  to  turn  sour. 

"  Whey  has  generally  been  heated  to  raise  the  t  mperature  of  the  curd. 
The  only  advantage  in  raising  it  is  to  prevent  diluting  the  whey.  But  water 
is  preferable,  because  the  whey,  which  is  heated  to  warm  the  rest,  has  its  sour- 
ing hastened.  Water,  too,  is  better  for  the  curd  than  "whey.  When  the  whey 
is  suspected  of  approaching  cliange,  it  should  be  dipped  off  close,  tlie  division 
board  put  into  the  tub,  and  tlie  curd  all  put  on  one  side  of  it,  and  the  tub  tipju-d 
60  it  will  drain.  After  a  few  minutes  the  tub  may  be  tipped  the  other  way,  the 
division  board  removed,  the  curd  turned  back  from  the  middle  of  the  tub,  the 
half-round  board  slid  under  it  and  raised  a  little  from  the  bottom  of  the  tub,  the 
division  board  replaced  and  tub  tipped  back  as  it  was  at  first,  when  the  curd 
•will  be  in  a  condition  to  drain  from  the  side  and  bottom.  In  this  condition  it 
should  be  left  until  the  curd  becomes  so  fibrous  that  it  will  pull  apart  and  split 
•with  the  appearance  of  well-boiled  lean  beef. 

"  While  lying  in  this  condition  to  drain  and  ripen,  it  should  be  turned  occa- 
fiionally  to  keep  all  parts  warm  alike,  and  prevent  an  accumulation  of  escaping 
whey  in  any  part  of  it,  and  kept  covered  to  prevent  cooling.  The  ripening  of 
the  curd  is  done  by  the  influence  of  the  rennet,  and  it  goes  on  best  at  98  degrees. 
If  the  temperature  falls  below  that,  the  tub  should  be  tipped  back  and  the  curd 
covered  with  water  at  100  degrees,  till  it  is  well  warnied  up.  When  tlie  curd 
has  assumed  the  condition  described  it  may  be  considered  done.  It  will  then 
1)6  in  a  tough,  solid  mass,  and  must  be  made  so  fine  that  salt  will  strike  through 
it  in  a  sliort  time  and  evenly.  A  small  mess  of  curd  may,  in  a  few  minutes, 
be  hashed  into  inch  cubes  or  less  with  a  chopping-knife.  For  larger  messes  a 
curd-mill  should  be  prepared  vnth  a  concave  and  cylinder  filled  with  spikes, 
something  like  those  in  threshing  machines,  with  a  hopper  over  them  to  hold 
the  curd  for  grinding,  the  cylinder  being  rotated  by  hand. 

"  If  the  cheese  is  wanted  for  immediate  use,  salt  at  the  rate  of  J^  lb  to  25 
lbs  of  curd  should  be  evenly  mingled  with  the  curd.  If  to  be  kept  long,  }^  lb 
«of  salt  to  15  or  16  of  curd  may  be  used.  The  pressing,  bandaging  and  care  in 
the  dairy  room  may  be  left  to  the  taste  and  skill  of  the  dairy-maid.  If  it  is 
desired  to  make  cheese  larger  than  the  milk  of  one  day  will  make,  the  curd 
should  be  made  and  pressed  as  described,  and  the  pressed  curd  of  one  day  may 
he  chopi)ed  fine  (or  ground)  and  after  beinp   »varmed  by  lying  in  water  at  100 


THE  DAIRY. 


649 


rtepreos,  may  be  mixed  with  the  curd  of  the  nextda/ and  both  prcssad  together, 
a  little  extra  salt  beinp  added  for  what  may  have  been  taken  up  by  the  warm 
water.  It  was  the  pruntice  of  onr  ancestors  in  making  dairy  cheese,  to  drain, 
cool,  salt,  and  press  the  curd  as  soon  as  it  was  out  of  the  wliey.  This  was  their 
supreme  error.  The  most  es.sential  improvement  in  modern  cheese  making 
consists  in  keeping  tiie  curd  warm  and  as  clear  as  possible  of  whey,  and  with- 
out salting,  for  3  or  3  hours  or  more,  after  separatmg  it  from  the  sweet  whey, 
and  after  our  forefathers  thought  it  neces-Harv  to  hurry  it  into  the  press. 

"The  treatment  between  the  time  of  dipping  and  pressing  is  tlie  most  im- 
portant part  of  the  process  of  manufacture.     It  is  only  while  lengthening  out 
this  time,  under  proper  conditions,  that  the  curd  ripens  so  rapidly  and  vigor- 
ously as  to  overcome  Jiccompanying  defects.     It  will  cure  as  much  in  1  hour, 
under  proper  treatment  at  this  time,  as  it  will  in  a  week  in  the  curing  room. 
It  is  then  more  than  at  any  other  time  that  it  is  made  to  acquire  a  full  and 
pleasant  cheesy  flavor,  and  a  .solid,  yet  r.'ch  and  plastic  texture.     It  is  also  at 
this  time  more  tliiin  at  iny  other  that  the  digestibility  of  the  resulting  cheese  la 
promoted,  and  its  heallhtulness  and  value  as  food  determined,  rendering  cer- 
tain a  cheese  which  is  at  the  same  time  palatable  to  all  lovers  of  cheese,  and 
wholesome  even  to  invalids,  and  more  nutritious  than  any  other  animal  food, 
and  this  is  more  than  I  dare  say  of  the  old  modes  of  makmg.     By  dipping  and 
pressing  at  once  these  beneflts  were,  and  still  are  to  a  large  extent,  missed. 
Formerly  it  seemed  to  be  an  important  point  to  get  through  with  the  work 
quickly.    He  was  the  best  maker  who  could  get  through  at  the  earliest  hour. 
This  is  now  reversed;  time  has  become  an  element  of  importance  in  cheese 
making  when  quality  is  the  object,  and  the  best  workmen  are  those  who  make 
haste  slowly." 

Remarks. — I  think  his  instructions  are  so  plain  that  none  need  fail  to  make 
a  good  home-made  cheese.  And  I  think  every  farmer  ought  to  make  the  cheese 
used  at  his  own  table. 

IL  For  making  cheese  from  a  dozen  cows,  or  more,  and  it  would  be  all 
the  better  if  for  any  number  above  5  or  6,  to  have  what  is  called  a  vat,  which 
would  hold  nicely  all  the  milk  for  making  the  cheese.  Such  vats  are  made  to 
be  surrounded  with  water,  or,  at  any  rate,  water  under  the  vat,  to  prevent  a 
possibility  of  scorching  the  milk;  as  they  are  placed  upon  a  furnace  to  allow  a 
fire  under  them,  for  warming  the  milk  and  whey  at  the  proper  time;  and  also 
to  allow  cold  water  to  be  put  into  the  outer  shell  which  surrounds  the  milk  vat 
proper,  to  aid  in  cooling  down  the  night's  milk,  as  you  will  notice  my  friend, 
Mr.  Sanders,  mentions  in  his  explanations  below.  I  had  written  to  him  in 
1879,  when  I  first  began  writing  upon  this,  my  "  Third  and  Last  Receipt  Book," 
now  well  on  to  six  years  ago  (this  writing  is  done  Feb.  17,  1885,  and  I  have 
written  faithfully  upon  it  all  the  time  I  could  command,  ever  since,  and,  thank 
the  Lord,  it  is  now  nearly  completed,  and  I  hope,  and  trust  it  shall  do  a  great 
good  to  the  people,  for  whom  I  have  done  my  best). 

In  writing  to  my  cousin   Sanders  about  sacking,  or  putting  the  cloth 
around  the  cheese,  as  w)  see  it  comes  from  the  factories,  amount  of  rennet 
to  be  used,  best  form  of  press,  and  several  other  points,  as  you  will  see  in  ^ 
his  answer,  which  I  did  not  see  given  in  the  published   items.     I  mention 
this  that  his  answer  may  be  the  b"tter  utulerstood.     His  letter  is  as  follows: 

"Holland.  N.  Y..  April  14,  1879. 
"  Dbak  Cousin,  A.  W.  Chask,  M.  D.— Yours  of  April  4th  duly  received. 
I,    "In  answer  alwut  sacking  cheese:    After  the  cheese  has  been  in  the 
press,  say,  2  hours,  take  out,  put  on  the  sack  snugly,  turn  the  cheese,  and 


650 


DB.  CHASE'S  RECIPES. 


return  It  to  tho  press  for  24  hours,  or  till  next  morning.  Commence  with 
light  weight,  and  heavier  townrds  the  last,  that  will  press  the  bandrge  flrmly 
into  the  cheese,  and  prevent  flies  from  getting  iu.  I  think  tho  lever  press 
the  true  principle  of  pressing. 

II.  "  In  regard  to  skim-milk  cheese,  you  can  keep  the  milk  just  as 
long  as  it  will  keep  perfectly  sweet,  ulthough  in  quite  cool  weather  it  will 
frequently  get  bitter,  and  that  would  spoil  the  flavor  of  the  cheese. 

III.  "  I  can  tell  no  exact  rule  for  tho  amount  of  rennet,  for  there  is 
BO  much  dilTtiTnce  in  the  strength  of  .iiem.    Must  use  judgment  and  practice. 

IV.  "I  will  try  to  tell  how  we  make  our  cheese.  We  strain  the  night's 
milk  into  the  vat  and  put  cold  watc/  around  the  milk  (that  is,  in  the  outer 
shell  under  and  around  the  milk,  by  which  the  milk  is  also  heat,  when  desired, 
by  a  fire  in  the  furnace,)  to  keep  the  m'lk  from  souring.  In  the  morning,  skim, 
put  the  cream  in  the  strainer,  and  strain  tlie  morning's  milk,  which  is  warm] 
through  it  to  dissolve  the  cream  (so  you  see,  tlie  cream  is  not  to  be  taken  away 
for  butter,  if  you  wish  good  rich  ciieese) ;  then  heat  to  80  or  85  degrees,  when 
■we  add  the  rennet.  It  sliould  coagulate  in  from  aO  to  85  minutes;  then  stand 
40  minutes,  and  cut  the  curd;  then  stand  about  the  same  length  of  time  before 
heating  up  the  whey;  when  the  heat  has  been  raising  about  10  nunutos,  com- 
mence working  gradually,  till  it  gets  to  100  degrees.  Work  it  up  with  clean 
handa  to  keep  the  curd  from  sticking  together,  until  it  will  cleave  apart;  then 
let  the  flre  go  down,  and  let  it  stand  till  the  whey  becomes  a  sickish  sweet,  then 
drain  off  the  wliey,  add  salt  (see  Mr.  Arnold's  plan  for  the  right  amount),  put 
into  hoops,  press  2  hours,  sack,  turn,  and  put  back  and  press  till  next  morning. 

"  Last  season  we  sent  our  milk  to  the  factory,  for  the  reason  wife's  health 
■was  not  good  enough  to  see  to  it  (his  wife  made  the  cheese  generally,  which  I 
always  tliought  was  too  hard  ■work  for  a  weakly  woman,  and  still  think  the 
same);  but  it  did  not  net  more  than  two-thirds  as  mucli  as  when  made  it  our- 
selves. The  lowest  I  have  sold  our  own  make  of  cheese  for,  since  the  war,  is 
12%  cis.  per  lb.  It  is  lower  now;  but  my  customers  last  spring  offered  me  10 
cts.  if  I  would  supply  them ;  but  I  have  never  been  able  to  supply  the  adjacent 
■villagers  with  what  they  wanted.  ".  have  not  kept  my  dairying  accounts  so  as 
to  give  you  figures  of  the  amount  of  milk  for  a  certain  amount  of  cheese,  nor 
of  tlie  profits  of  the  business.  Suftice  it  to  say,  I  think  it  the  best  business  for 
a  farmer  here,  he  can  follow;  and  I  agree  with  you,  that  every  farmer  should 
make  his  cheese  for  his  own  table. 

"  Our  best  respects  to  yourself  and  family.  David  8.\nder8." 

Remarks. — I  think  between  this  gentleman's  explaiiations  and  those  of  Mr. 
Arnold,  any  man,  or  woman,  who  is  stout  and  healthy  enough  to  do  the  work, 
will  be  able  to  master  all  the  intricacies  there  are  in  the  business  of  cheese 
making,  whether  it  be  with  few  or  many  cows,  as  the  plan  is  the  same;  and 
those  who  keep  a  large  number  of  cows,  and  wish  to  make  cheese  for  the  Lon- 
don (England)  market,  will  be  able  to  do  so,  by  the  following  item,  from  tho 
Rural  New  Yorker,  which  was  given  under  the  following  head: 

2.  Fancy  Shipping  Cheese.— Tha  following  is  the  process  for  "gilt- 
edge  "  fancy  cheese  for  the  London  market,  at  one  of  the  mast  noted  factories 
in  Herkimer  county,  N.  Y. ; 

"  In  warm  -weather,  during  summer,  the  milk  is  cooled  by  running  water 
under  the  vats  to  a  temperature  of  70°  Fahr.  The  water  is  then  turned  off  for 
the  night,  and  the  agitator  kept  moving  very  slowly  until  morning.  If  the 
■weather  is  cool,  in  summer,  the  water  is  turned  off  when  the  milk  has  fallen 
to  a  temperature  of  74".  In  the  morning  the  temperature  of  the  milk  ranges 
about  64°  Fahr.  Mr.  Fairchild,  the  manager,  says  he  does  not  want  the  tem- 
perature of  the  milk  to  have  fallen  below  64°  in  the  morning  because,  when 
this  is  the  case,  the  milk  is  too  sweet,  or  has  not  sufQcieutly  ripened  for  ^ 


THE  DAIRY. 


8fil 


method  of  cheese  mnking.  In  summer  the  milk  is  raised  to  a  tomiwraturo  ot 
^°  Fnhr.,  and  a  suillcicnt  quantity  of  good,  sweet  rennet  added  to  produce 
coagulation  so  it  will  be  tit  to  cut  in  1  hour.  The  coagulation  should  be  carried 
HO  far  as  to  ha/e  the  mass  break  smootli  and  clear,  on  introducing  the  finger 
and  niising  it. 

"Then  the  curds  are  cut  lengthwise  of  the  vat  with  a  gang  of  stc  Jl  knives, 
and  allowed  to  remain  at  rest  for  a  space  of  ten  minutes.  Tliey  are  now  cit 
crosswise,  and  immediately  aftc-  this  operation  the  horizontal  knives  are  used 
to  divide  the  perpendicular  columns  of  curd,  and  when  this  is  completed  no 
more  cutting  is  allowed.  Heat  is  now  iuunediutely  applied  to  tlie  moss,  and  its 
temperature  is  raised  slowly,  or  gradually,  until  it  reaches  98  dog.  In  the 
meantime,  the  curds  are  very  carefully  moved  with  the  hands  and  the  particle* 
of  curd  are  about  j,'i^tliH  of  an  inch  throuf^h.  Water  is  used  under  the  vats  for 
heating,  and  this  is  reganied  as  ly^tter  than  dry  steam.  When  the  mass  has 
reached  a  temperature  of  1)8  deg.,  heat  is  sliut  ofif;  but  in  equalizing  the  tem- 
perature of  the  water  under  the  vats  and  the  curds,  the  latter  will  run  up  to 
about  100  deg.  The  curds  are  now  stirred  for  from  10  to  15  minutes,  and  verr 
slowly,  or  until  the  heat  is  all  equalized  through  the  mass.  Then  the  curat 
are  left  at  rest — the  cheese  maker's  office  being  to  watch  and  stir  the  curds 
occasionally  until  the  acid  begins  to  develop,  li  {-cperally  takes  about  an  hour 
for  the  acid  to  develop  sufficiently  during  hot  weather,  and  when  this  point  is 
reached  which  is  indicated  by  the  odor,  or  if  the  hot  iron  is  employed  the  curds 
should  only  spin  threads  about  %tlis  of  an  inch  long.  At  this  point,  which 
must  be  determined  correctly  by  tlie  cheese  maker,  the  whey  is  immediately 
drawn,  and  the  curds  dipped  into  the  sink.  They  are  here  stirred  until  tho 
whey  is  all  out,  when  salt  is  applied  at  the  rate  of  3  lbs.  salt  to  1,000  lbs.  of 
milk. 

"A  proportion  of  annattoino  is  used  during  summer  in  the  milk,  as  thb 
London  dealer  to  whom  the  cheese  goes,  on  orciers,  require  a  colored  cheese. 
The  annattoine  proportion  is  after  Whitman  &  Burrell's  recipe,  and  takes  one 
tcacupful  for  1,000  lbs.  of  milk.  This  gives  the  desired  shade  and  suits  the 
London  trade  exactly. 

'  In  spring  and  fall,  when  the  patrons  are  allowed  to  skim  a  portion  of  the 
milk,  the  process  of  manufacture  is  varied,  and  is  as  follows:  The  milk  is  set 
at  a  temperature  of  84  deg.,  and  a  quantity  of  rennet  added  suificient  to  pro- 
duce coagulation  completely  in  40  minutes.  It  is  then  cut  in  the  same  way  as 
for  whole  milk-cheese  and  the  mass  raised  to  a  temperature  of  96  deg.,  which 
ultimately  runs  to  08  deg.  in  equalizing  the  temperature  of  the  water  and  curds. 
The  iate  fall  cheese  is  salted  at  the  rate  of  2)4  to  2i^  lbs.  salt  to  1,000  lbs  of. 
milk  find  the  winter  cheese  gets  only  2  lbs.  For  this  character  of  cheese  he 
does  not  want  so  much  development  of  acid  as  for  the  suilimer  make.  When 
under  the  hot  iron  test  the  acid  is  far  enough  developed  when  you  can  just 

ferceive  the  strings  to  start  on  withdrawing  the  lumps  of  curd  from  the  iron, 
n  winter  he  regards  it  important  to  draw  the  whey  as  quickly  as  possible  and 
get  the  curds  in  the  hoop  rapidly. 

llemarka. — Thus  we  have  the  home-made  cheese,  on  a  small  and  on  a  large 
scale ,  and  the  very  tip-top  fancy  cheese  of  the  factories,  so  that  all  can  be  pleased. 
Tho  factory  plan,  without  the  coloring,  would  1^  just  the  thing,  for  home  mar 
ket  or  home  use. 

3 .  Buttermilk  Cheese,  Plain  arid  Spiced,  if  Desired— Germas 
Plan — Es'.cellent. — According  to  a  German  agricultural  journal  excellent 
cheese  may  be  made  of  buttermilk  by  the  following  process:  "The  butter- 
milk, after  being  boiled  and  allowed  to  stimd  until  cool,  is  placed  in  a  cheese- 
form  (loop)  or  heavy  linen  bag  until  the  whey  is  drained  oflf,  wlKr.i  it  1?  aalted, 
not  too  heavily,  and  spiced  according  to  taste,  and  thoroughly  mixed ,  About 
A  ^;)oouful  of  alcohol  is  then  added  for  each  pound,  and  the  mass  is  thoroughly 


6RS) 


DR  OUABE'B  RSCTPKS. 


kneaded,  and  fonued  into  cheeses  of  any  desired  size  or  loim,  wnicii  o&  orled 
in  the  air,  and  then  wrapped  in  clean  linen  cloths  thai  have  previously  been 
moistened  with  hot  whey,  and  packed  in  a  weil-coverea  cask,  and  stowed  in  a 
warm  place.  Four  days  suffice  to  rendc"  tnem  lit  Jor  use,  tout  they  improve  by 
"Se.  The  small  hand-cheeses,  which  f  ^cially  become  very  dry  in  wmter, 
may  be  rendered  palatable  by  simply  wrapping  them,  when  dry,  in  horse-radish 
leaves,  and  packing  them  closely  in  a  cask.  They  will  be  found  of  a  veiy 
agreeable  flavor  in  from  3  to  4  weeks.' 

ifema?'fe.— Many  persons  are  very  fond  of  buttermilk  cheese,  and  those 
who  do  not  desire  to  spice  them  will  simply  use  a  little  salt. 

Cheese  Factory— What  it  Costs  to  Pit  Up,  Articles  Needed, 
With  Price  of  Each. — I  cannot  settle  this  point  better  than  by  givir  •  an 
explanation  in  a  recent  number  of  the  Fostoria  Beview  by  E.  A.  Davidson,  of 
Oilroy,  Cal.,  who  reported  the  fitting  up  of  hie  factory  there  for  using  the  milk 
of  500  cows,  which  is  probably  as  small  a  number  as  will  pay  to  prepare  for. 
It  is  probable  that  to  buy  in  the  c5ties  of  the  Middle  or  Eastern  States  the  cost 
would  be  somewhat  less  than  ir>  California.    He  says: 

*  *  I  have  recently  fitted  out  a  factory  for  about  that  number  of  cows, 
the  cost  of  which  forms  the  basis  of  the  figures  I  give.  The  following  will  be 
found  reliable.  It  will  be  observed  that  in  my  list  no  provision  has  been  made 
for  engine  or  force  pump  for  forcing  water  into  tanks,  which  in  some  localities 
may  te  necessary.  It  will  be  found  much  more  desirable  to  have  running 
water,  either  from  spring  or  artesian  well,  where  it  can  be  procured  without  too 
great  expense,  as  it  will  materially  lessen  the  running  expense  of  the  factory  as 
well  as  prove  at  all  times  a  safeguard  from  tainted  or  sour  milk,  both  of  which 
are  very  liable  to  occur  where  there  is  a  lack  of  good,  pure  running  water. 
There  are  also  cases  of  defect  sometimes  in  the  working  of  either  pump  or 
engine,  and  this  causes  much  inconvenience,  and  many  times  actual  cost  in 
handling  the  milk.  The  following  is  a  list  of  necessary  apparatus,  with  present 
cost  of  each  item: 

Three  600-gallon  vats,  $80  each |340  00 

One  press  with  capacity  for  thirty  60-pound  cheese,    .  25  00 

Ten  press  screws, 70  00 

Thirty  telescope  hoops 90  00 

One  80-gallon  weighing  can, 15  00    ~ 

One  miik  conductor, 5  00 

One  curd  sink,  with  perforated  bottom,  .  .  .  20  00 
One  6-liorse-power  boiler,  with  injector  and  pipes  com- )   075  oo 

plete,  to  connect  with  vats y  .  ^    "" 

Two  bandagers,  or  curd  fillers, 5  00 

Two  curd  knives,  one  horizontal  and  one  perpendicular.  15  00 
One  pair  of  scales,  900  pounds  capacity,  .  .  .  45  00 
One  pair  of  scales  for  weighing  salt,  etc.,    .        .        .  10  00  " 

Two  rennet  jars, 6  00  * 

Two  jars  for  coloring, 2  50 

One  curd  mill 80  00 

Onfi  sink  for  washing  and  scalding  dairy  fixtures,        .  10  00 

One  set  of  testing  instruments, 6  00 

Pails,  dippers,  curd  scoop,  etc.,  ....  6  00 

Total, $873  50 

Bemarka. — Although  our  items,  or  recipes,  for  making  and  managing  bu^ 
ter  and  cheese  are  few.  yet  we  think  they  are  plain,  and  perfectly  reliable. 


DOMESTIC  ANIMALS. 


RECEIPTS  AND  INSTRUCTIONS  FOR  TH  Kl  K  CABE  ANB 

TREATMENT. 


SIOI^SES. 


Gtoneral  Remarks  Upon  Their  Dispositions,  Etc.— It  is  an 

admitted  fact  that  "  kind  and  gentle  treatment  makes  a  kind  aiid  gentle  horse." 
Again,  "  a  balky  man  makes  a  balky  horse,"    "  Bad  drivers,"  too,  "  make  bad 
horses."    It  is  only  in  a  few  exceptional  cases  that  a  horse  is  naturally  vicious, 
or  even  stubborn.    Let  good  sense  be  shi)wn,  then,  on  the  part  of  those  who 
have  the  raising  and  care  of  horses,  and  they  will  show  theirs  by  their  kind  and 
willing  submission  to  all  reasonable  requirements  which   they  understand. 
Kindly  teach  them,  and  they  will  as  kindly  learn.     But  curse  and  scream  at 
them,  and  you  excite  their  fears  and  injure  their  disposition  to  be  kind,  by  every 
such  want  of  judgment  on  the  part  of  the  driver,  or  the  one  who  has  the  care  of 
them  in  the  stable.     Then,  if  you  want  a  kind  and  gentle  horse,  be  kind  and 
gentle  towards  them,  and  they  will  not  fail  you  in  more  than  one  case  in  a  hun- 
dred.   But  a  pet  to-day  and  a  kick  to-morrow  will  destroy  their  confidence  in 
you,  and  leads  them  to  expect  abuse  rather  than  kindness.     The  Arabs  are 
accredited  with  being  the  most  successful  horse-trainers  in  the  world;  and  they 
so  appreciate  the  value  of  kindness  that  they  take  them  into  their  tents  with 
tliem,  and  bestow  upon  them  as  much  love  as  they  give  to  their  children;  and 
the  children,  in  turn,  make  playfellov  ^  of  the  colts;  and  thus,  although  the 
Arabian  horse  is  considered  the  most  spirited  of  any  in  the  world,  yet  with 
their  intelligence  gained  by  this  constant  and  kind  companionship,  they  are  the 
most  easily  controlled  of  any.    Beware  of  the  impatience  of  boys  and  hired 
help,  who  are  likely  to  think  there  is  no  way  of  showing  their  power  over  a 
horse  but  by  jerking  at  the  reins,  and  yelling  or  cursing  at  him.    Treat  horses 
with  uniform  and  unvaryiijg  kindness  and  they  will  soon  learn  to  have  confi- 
dence in  their  master,  and  there  will  be  but  few  "tricky"  horses.     It  is  well 
even  to  be  on  friendly  terms  with  cows  and  sheep  as  well  as  the  horse  family, 
giving  them  salt,  or  a  little  sugar,  pieces  of  apple,  or  any  palatable  thing,  as  bits 
of  carrots,  beets,  etc.,  a)id  especially  so  with  the  younger  stock,  and  thus  teach 
every  animal  to  allow  *tself  to  be  handled  in   the  yard.       And  if,  when^a 
colt  or  a  calf  is  seen  fo»"  the  first  time,  it  is  handled  kindly,  and  so  petted  every 
time  it  is  seen  afterwards,  it  will  soon  love  to  see  you  for  the  sake  of  the  feed- 
ing, handling,  etc.,  an- 1  never  more  be  aftaid  of  you,  as  it  soon  will  be  unless 
this  kind  '■ourse  is  intp>duced  and  constantly  pursued.     That  the  disposition  of 

653 


«S4 


DR.  CHASE'S  RECIPSa. 


the  horse  is,  generally,  kind,  no  one  can  doubt;  therefore,  if  he  receives  kind- 
ness,  and  only  kindness,  in  return,  he  will  become  more,  and  still  more  kind  to 
his  master  and  associate,  which  the  master  thus  becomes,  rather  than  an  austere, 
rough,  harsh  and  abusive  one,  which  the  naturally  kind  animal  will  eoon  learn 
to  fear,  and  the  next  thing  is  to  hate,  and  consequently  kick  or  bite,  or  both,  in 
self  defense  or  to  prevent  your  coming  near  enough  to  abuse  him,  when  tlu?  . 
the  custom  of  the  master;  and  no  one  can  honestly  blame  them  for  it,  either. 
Learn  then,  to  give  the  kindness  you  expect  in  return,  and  there  will  soon  be  a 
lasting  friendship  established  that  will  end  only  with  the  life  of  one  or  the 
other. 

How  Long  a  Horse  Ought  to  Work^It  is  now  claimed  by  our 
best  horsemen,  that,  with  our  many  labor-saving  machines,  a  horse  ought  not 
to  be  worked  over  9  hours  a  day;  at  any  rate  he  should  have  two  hours  at  noon 
for  eating,  and  to  allow  the  digestion  of  his  food,  by  which  his  strength  will  be 
greatly  aided  in  his  afternoon's  work.  See  the  digestion  of  the  horse  compared 
with  that  of  the  ox,  showing  how  each  should  be  fed. 

Baising  and  Breaking  Colts. — A  correspondent  of  the  Praettcal  Far- 
mer,  who  says  he  has  had  considerable  experience  in  handling  colts,  gives 
his  views  and  practice  upon  this  subject,  also  such  examples  of  docility, 
after  his  manner  of  handling  them,  which  are  so  consistent  with  what  I  con- 
sider the  right  thing  to  do  in  raising  and  breaking  colts  that  I  believe  it  will 
carry  more  force,  or  be  more  likely  to  be  followed,  than  what  I  might  be  able 
to  say,  without  corresponding  examples,  which  I  could  not  give.     He  says: 

"  I  have  adopted  the  rule  of  haltering  my  colts  at  10  days  old,  and  lead  it 
at  its  mother's  side  whenever  I  drive  her.  I  have  never  found  any  trouble  in 
teaching  a  colt  to  lead  in  this  way,  and  long  before  it  is  weaned  it  will  be  per- 
fectly halter-broken.  I  have  just  brought  up  from  the  pasture  a  colt  that  was 
2  years  old  in  April,  to  give  it  a  little  training.  This  colt  was  halter-broken  and 
led  at  the  side  of  its  mother  when  sucking,  and  it  is  now  as  docile  as  any  horse 
on  the  farm.  A  boy  16  years  old,  who  is  living  with  me,  harnessed  it  a  few 
days  ago,  and,  after  driving  it  round  the  yard  for  a  short  time,  hitched  it  to  a 
spring  wagon  and  went  off  alone  with  it.  1  should  not  have  allowed  it  liad  I 
known  what  he  was  about,  but  he  came  back  with  the  colt  as  gentle  as  my  old 
carriage  horse.  This  has  been  about  my  experience  with  colts  that  have  been 
taught  to  lead  and  handle  when  yoang.  It  is  easy  to  accustom  a  colt  to  have 
the  harness  thrown  on  it,  and  chains  wrapped  around  its  legs,  or  to  have  some- 
thing fall  from  its  back,  without  its  being  frightened,  and  if  these  things  are 
ever  learned  it  must  be  when  the  animal  is  young.  I  believe  that  it  is  easy  to 
so  train  a  colt  that  if  the  hold-backs  come  -oose  on  a  hill,  and  let  tlie  buggy 
against  it,  instead  of  being  frightened  and  running  away,  it  will  brace  itself 
And  stop  the  bu^gy.  I  remember  twice  Ixjing  placed  in  a  position  of  great  dan- 
ger, with  a  spirited  mare  that  I  had  trained  from  a  colt,  and  if  I  had  not  accus- 
tomed her  to  just  such  treatment  as  I  recommend,  I  should  undoubtedly  have 
been  severely  injured  or  killed.  The  instances  were  these:  I  was  approaching 
the  Miami  river,  on  a  turnpike,  and  had  just  started  down  a  long,  winding 
hill,  over  a  fourth  of  a  mile  long,  when  one  of  the  bolts  by  which  the  shafts 
were  attached  to  the  buggy,  dropped  out.  That  side  of  the  shafts  dropped  on 
to  the  mare's  heels,  and  whenever  I  attempted  to  rein  her  in  to  stop  her,  the 
buggy  would  run  against  her.  I  went  fully  300  yards  down  the  hill  before  I 
could  get  her  checked  so  that  it  was  safe  for  me  to  jump  out  and  catch  tlie 
^heel  and  stop  the  buggy,  but  the  mare  made  no  attempt  to  kick  or  run.    The 


DOMESTIC  ANIMALS. 


655 


other  case  was  this:  I  had  stopped  at  the  top  of  a  long  hill  with  aloar^  of  wood, 
and  when  I  stepped  on  to  the  doubletree  to  climb  on  to  the  load,  the  st»ck  I  took 
hold  of  to  pull  myself  up  by,  pulled  out,  and  I  fell  with  my  head  between  the 
mare's  heels,  and  the  stick  came  rattling  down  over  the  chains  on  top  of  me. 
If  she  had  started  at  all  the  wagon  would  have  run  over  me  for  I  was  exactly 
in  front  of  the  wheel.  Now,  I  do  not  say  that  every  horse  can  be  trained  to  do 
as  mine  did,  but  I  do  say  that  if  it  is  ever  done  it  must  be  while  it  is  young,  and 
that  what  the  colt  is  taught  young  it  never  forgets.  I  have  no  faith  m  the 
theory  that  a  colt  should  never  be  put  to  work  until  it  is  4  years  old.  Of  course, 
we  must  exercise  judgment  and  not  strain  our  young  horses  by  pulling  them 
haiid,  but  I  see  no  more  reason  why  u  colt  should  do  nothing  until  it  is  full 
grown,  than  a  boy,  and  every  boy  works  from  the  time  he  is  12  or  14  years  old. 
A  well  grown  colt  can  be  used  for  light  work  from  the  time  it  is  30  mouths  old 
and  made  to  pOT  its  keeping,  and  if  good  judgment  is  exercised  it  will  be  all  the 
better  for  it.  One  thing  is  mdispensable  m  training  a  colt,  and  that  is  that  you 
control  your  temper.  The  man  who  will  get  angry,  and  jerk  and  whip  a  colt, 
is  not  nt  to  have  charge  of  it,  and  need  not  expect  to  render  it  docile  and 
obedient 

Eemarka. — As  this  gentleman  says,  every  horse  may  not  be  as  docile  as  his 
was,  even  if  trained  the  same;  but  the  author  fully  believes  that  9  out  of  every 
10  would  be  equally  docile  under  just  such  circumstances.  But  most  positively 
would  not  without  this  early  training. 

Bitting  the  Colt  and  Training  to  Harness.— In  the  warm  days  of 
spring,  when  the  colt  is  1  year  old,  let  the  bitting  process  be  commenced;  and  if 
the  colt  has  been  handled  from  its  birth,  as  above  suggested,  it  will  usually  sub- 
mit to  the  bitting  process  as  quietly  as  he  will  to  any  other  training.     After  put- 
ting on  the  bitting  fixtures,  turn  him  loose  in  a  safe  yard,  i.  e.,  with  no  obstruc- 
tions, as  wagons,  sheep  racks,  etc. ,  with  which  he  might  come  in  contact,  allow- 
ing him  an  hour  or  so  to  become  familiar  with  the  harness,  being  careful  to 
check  him  up  but  little  the  first  time  above  what  he  carries  his  head  naturally, 
but  checking  higher  and  higher  each  day  until  the  proper  carriage  of  the  head 
is  attained.    I  dislike  an  over-high  carriage  of  the  head  in  any  horse.    After  a 
day  or  two,  a  cord  12  to  15  feet  in  length  may  be  tied  to  the  bits  and  the  colt 
allowed  or  trained,  if  n6ed  be,  to  exercise  in  a  circle  or  around  you,  but  never 
carrying  it  so  far  as  to  tire  or  worry  him,  gently  patting  and  petting  him  from 
time  to  time  to  show  that  no  harm  is  intended.    This  should  be  gone  over  again 
and  again  through  the  summer  and  winter  following,  and  when  it  is  2  years  old 
it  may  be  harnessed  and  hitched  beside  its  mother,  if  she  be  gentle  and  kind, 
else  beside  an  old,  gentle  horse,  and  driven  quietly  about,  at  first  with  only  the 
harness  on,  then  to  a  light  carriage,  with  never  more  than  two  therein,  and 
accustomed  to  driving  until  it  becomes  second  nature  to  do  as  its  companion 
does,  but  never  upon  long  and  exhaustive  journeys;  but  simply  enough  to 
harden  its  flesh  and  aid  its  muscular  development.    And  even  from  3  until  4 
years  old  a  colt  should  be  driven  with  exceeding  care,  neve^  over-loaded,  as  this 
is  the  critical  age  of  the  colt,  or  its  period  of  second  dentition,  and  it  can  not, 
therefore,  masticate  hard  food,  as  it  can  after  its  teething  is  completed.     Indeed, 
all  young  horses  should  be  used  with  care,  and  never  put  to  steady  exhaustive 
work  until  they  are  6  years  old,  after  which,  with  this  early  care,  they  will 
become  stouter  and  increase  in  power  and  speed  until  10  or  even  12  years  old. 


666 


DR.  CHASE'S  RECIPES. 


whfle  if  put  to  the  hardest  work  at  4  or  5,  they  will  not  improve  beyond 
8  or  9. 

Weaning  and  Wintering  Colts.— If  the  mare  is  allowed  a  few  oats 
while  in  pasture,  wliicli  is  a  very  proptr  thing  to  allow,  the  colt  will  soon  learn 
to  eat  with  her,  and  as  soon  as  this  is  obsei'ved,  it  should  have  a  handful  or  two 
daily,  where  the  mother  cannot  get  in  to  eat  them  from  it;  by  which  means  you 
increase  its  development  and  growth,  and  save  the  trouble  of  having  to  teach  it 
to  eat  them  at  time  of  weaning.  And  as  cool  nights  approach,  it  is  best  to  take 
the  mare  to  the  stable  over  night,  tying  the  colt  near  her;  if  a  double  stall,  by 
her  side;  but  not  to  allow  suckling,  which  will  take  away  half,  at  least,  of  the 
trouble  of  weaning  without  their  knowing  it;  and  if  the  mare  will  eat  roots,  give 
such  as  beets,  carrots,  turnips,  apples,  pumpkins,  etc.,  all  properly  cut  into  small 
pieces  to  prevent  choking;  and  some  persons  think  all  breeding  mares  should 
be  taught  to  eat  roots  to  ensure  a  better  condition  of  health.  The  colt  will  also 
Boon  learn  to  eat  them,  but  should  not  be  allowed  so  much  as  to  produce  loose- 
ness of  the  bowels;  enough,  only,  to  aid  digestion.  Some  persons  allow  their 
colts  to  run  with  the  dam  till  winter  sets  in;  but  it  is  not  good  for  either  the 
colt  or  the  mother,  especially  if  she  is  again  breeding.  The  colt  should  be 
weaned,  or  shut  off  from  the  mother,  about  the  end  of  the  sixth  month;  but 
should  be  well  cared  for  the  first  winter  —  in  fact,  all  winters;  should  have 
either  a  warm  stall,  or  at  least  a  warm,  dry  place,  with  plenty  of  bedding,  and 
a  good  brushing  every  day,  being  very  careful  and  kind  about  the  legs,  to 
accustom  it  to  after  grooming;  give  a  quart  of  good,  sound  oats  daily,  with 
sweet,  clean  hay,  and  its  little  feed  of  roots,  if  you  have  them;  but  coarse  cut 
food  is  not  proper  for  a  colt,  as  it  packs  too  closely  for  the  easy  digestion  of 
young  animals.  If  the  fall  is  particularly  dry,  when  a  colt  is  being  weaned,  a 
few  bits  of  carrots,  beets,  or  turnips  will  more  especially  be  called  for  as  aids  to 
digestion,  on  account  of  the  shriveled  condition  of  the  grass.  With  these  aids 
it  will  not  miss  the  mother's  milk  near  as  much  as  it  otherwise  would;  and  if  it 
has  already  been  accustomed  to  them,  so  much  less  trouble  will  now  be  exper- 
ienced. If  3  or  4  colts  can  be  shut  oflf  together  in  an  adjoining  field  from  the 
dams,  there  will  be  still  less  trouble  than  with  one  alone. 

Profit  of  Baising  Colts. — A  colt  may  be  raised  for  about  the  same 
cost  as  a  cow;  but,  at  three  years  old,  is  generally  worth  as  much  as  three  or 
four  cows.  Not  only  must  the  right  kind  of  mares  be  kept,  and  the  right  kind 
of  colts  be  raised,  but  the  mother  must  have  the  proper  care,  as  indicated  under 
the  head  of  Brood-mares,  Proper  Care  of,  etc.  She  must  also  have  ample  stable 
accommodations,  when  needed.  And  as  the  profit  of  raising  good  colts  is  so 
large,  as  before  remarked,  and  the  demand  for  them  is  becoming  so  great,  let 
the  farmer  keep  the  mares,  which  are  just  as  kind  and  good  to  work  on  the 
farm  as  the  geldings,  and  let  the  latter  go  to  the  town-people  who  care  not  to 
engage  in  the  breeding  business. 

Colts  of  Ordinary  Training— To  Cure  of  Halter-Pulilng.— 
Colt'  which  have  not  been  broken  young  to  lead  by  the  side  of  the  mother,  as 
previously  instructed,  often  annoy  their  trainer  by  pulling  at  the  haltf      For 


LOMESTIC  ANIMALS. 


657 


such,  place  a  spring-pole,  a  pretty  stiff  one,  on  the  opposite  side  of  the  manger 
80  he  dhall  not  see  it;  then  pass  the  hclter-strap,  or  what  is  better,  a  rope  halter, 
that  may  pass  through  a  hole  in  the  partition  or  boards,  put  up  ."'tr  the  purpose, 
passing  ta  the  pole,  which  shall  give  him  at  least  3  or  4  feet  \&j,  and  he 
will  soon  try  his  full  strength  upon  it;  but  if  properly  done  it  vdll  still  hold 
him,  and  he  will  finally  walk  up  to  the  manger — "  the  captain's  office  " — and 
consider  his  passage  paid  for  Hfe  on  not  a  very  large  number  of  pulls  either,  if 
it  is  skillfully  arranged.  I  have  seen  this  done  effectually  and  satisfactorily  by 
taking  the  colt  to  the  woods  and  trimming  a  sapling  of  such  a  size  as  to  have 
the  right  spring  to  it,  then  cut  off  the  top  at  a  proper  height,  bending  down  and 
tying  a  long  rope  to  the  top  and  to  the  halter,  then  letting  it  up  gently,  when 
tiiie  contest  would  begin,  but  always  with  victory  to  the  sapling,  with  only  a  few 
trials,  although  it  is  believed  to  be  best  to  have  the  sapling  hidden  from  his 
sight,  yet  he  hardly  suspects  the  sapling  of  being  his  opponent. 

Colts,  to  Teach  How  to  Back.— When  a  colt  has  been  somewhat 
accustomed  to  the  harness,  after  our  method  of  training  and  breaking,  it  will  bo 
well  also  to  teach  him  how  to  back  in  the  following  manner:    Having  put  on  a 
bridle,  lead  him  to  the  top  of  rather  sloping  ground,  not  very  steep,  placing 
the  hind  I'eet  down  the  slope;  then  facing  him,  taking  hold  ,of  the  reins,  close 
to  the  bits,  with  a  hand  on  each  side,  press  him  gently  backward,  at  the  same 
time  saying  "Back,  back,"  while  you  follow  him,  guiding  him  as  he  backs, 
to  keep  him  descending  the  hill  or  slope,  and  not  allowing  him  to  turn  sideways, 
stopping  occasionjilly  to  caress  him,  but  under  no  circumstances  allow  yotirself 
to  strike  him,  and  he  will  very  soon  learn  what  is  wanted  of  him  and  will  will- 
ingly do  it  at  the  word  being  spoken  every  time,  if  done  with  patience  and  gen- 
tleness.   After  he  has  learned  it  fairly  on  the  descending  ground,  do  the  same 
upon  the  level,  after  which  harness  him  to  a  light  empty  buggy  or  wagon  and 
do  the  same  thing,  first  upon  descending  ground,  then  upon  the  level;  and 
finally,  if  upon  a  road  where  the  ground  is  solid,  you  may  get  into  the  vehicle, 
and  with  the  reins  gently  pull  upon  him,  always  repeating  the  words,  "  Back, 
back,"  until  he  perfectly  understands  what  is  desired  of  him,  when  he  will  da 
it  as  readily  as  any  other  thing.    It  is  only  that  horses  do  not  know  what  i» 
wanted  of  them,  or  that  they  are  at  first  required  to  back  greater  loads  than 
they  are  able  to  do,  that  there  is  so  much  trouble  in  backing  them.    If  the  colt 
is  taught,  the  horse  will  know  how  to  do  it.    And  this  plan  is  as  applicable  to 
horses  as  it  is  to  colts;  but  for  horses  which  have  not  had  the  advantage  of 
training  and  breaking  while  a  colt,  as  above  indicated,  it  will  require  more  time, 
as  well  as  more  patience,  and  a  greater  amount  of  gentleness,  to  accomplish  the 
undertaking.    Observe  the  three  things  above  indicated  and  you  will  never  fail: 

I.    To  place  the  colt  or  the  horse  with  his  back  down  hill. 

II.  When  harnessed,  let  it  be  only  to  a  light  empty  wagon. 
III.  Always  be  perfectly  kind  and  gentle,  teaching  him  what  you  deS're  him 
to  know.  Take  only  one  at  first,  and  after  he  is  learned,  if  you  have  a  mate 
for  him,  do  the  same  with  him;  and  finally,  harness  them  together  and  carefully 
do  the  same  with  the  span.  It  will  more  than  pay  in  the  after  usefulness  of  the 
horses  for  all  the  labor  and  pains  of  teaching.*  • 


65<« 


DR.  CHASES  RECIPES. 


Srood  Mares,  Proper  Care  of,  Before  and  at  the  Time  of 
Poaling. — The  author  is  indebted  to  the  "  Veterinary  "  of  the  New  York 
j^nY  aid  a  correspondent  of  tlie  Michigan  Fa.'mer  for  the  following  sencible 
instructions  as  to  the  proper  food  and  care  of  brood  mares  at  this  critical  period 
of  their  lives;  and  especially  will  it  be  found  necessary  to  have  an  eye  to  th6 
mother's  couduct  towards  the  foal  or  colt,  if  it  is  her  first,  as  she  may  be  kind 
to  it  and  she  may  not;  still,  watchful  care  is  very  important  in  all  cases  until  the 
colt  is  up  and  doing  well.  T*-  j  writers  speak  very  much  alike,  as  though  one 
had  copied  from  the  other,  in  parts  at  least,  but  which  is  the  copyist  I  do  not 
know ;  but  as  each  is  more  full  in  some  points  than  the  other,  I  shall  use 
All  important  points  without  giving  both  in  full,  as  that  would  only  be  a  repeti- 
tion, my  credit  being  given  jointly,  as  above.  The  combination  is  sensible  and 
•worthy  of  consideration.    It  Is  as  follows: 

"  The  best  feed  for  the  brood  mare  is  cornstalks  or  good  timothy  hay,  with 
from  4  to  6  qts.  of  ground  oats  and  wheat  bran  (equal  parts)  each  day.  The 
aground  oats  and  wheat  bran  not  only  enable  the  dam  to  make  all  necessary 
preparations  to  supply  the  coming  foal  with  nourishment  at  the  time  when  moat 
needed,  but  it  keeps  her  healthy  and  strong,  and  enables  her  to  furnish  the 
growing  foetus  (colt  in  uterus)  with  the  best  kind  of  material  to  make  the  best 
bone  and  muscle.  The  dam  should  also  have  moderate  exercise,  but  it  should 
be  regular.  If  she  be  used  in  a  team,  she  should  not  be  driven  faster  than  a 
walk,  nor  loaded  too  heavily,  for  in  either  case  there  is  danger  of  injuring  the 
dam  and  ruining  the  foal.  She  should  be  housed  or  sheltered  nights  and  in  all 
stormy  weather.  As  foaling  time  approaches,  she  particularly  needs  the  prac- 
ticed eye  of  the  careful  and  experienced  breeder.  For  she  should  be  watched 
both  day  and  night,  as  many  a  valuable  colt  has  been  lost  that  two  minutes' 
labor  at  the  particular  time  would  have  saved.  As  soon  as  the  colt  is  dropped, 
the  attendant  should  see  that  its  head  is  free  from  the  membrane  or  sac  with 
■which  it  is  enveloped,  as  the  colt  will  otherwise  soon  smother.  The  next  thing 
is  to  sever  the  umbilical  cord  about  5  inches  from  the  foal  and  tie  the  end  next 
to  the  colt  to  prevent  bleeding,  etc.  This,  if  possible,  shotild  be  done  before  the 
dam  rises,  as  many  a  colt  has  been  ruptured  at  the  navel  by  the  dam  rising 
before  the  string  was  severed.  After  the  above  has  been  promptly  attended  to, 
leave  the  dam  alone  with  the  foal  for  half  an  hour  and  carefully  watch  her 
Actions.  Now,  in  case  she  seems  disposed  to  injure,  or  in  any  way  abuse  the 
foal,  it  should  be  taken  away  from  her  and  covered  with  a  blanket  until  dry. 
&i  the  end  of  a  few  hours,  the  attendant  with  whom  the  mare  is  most  familiar 
should  endeavor  to  assist  the  foal  to  suckle.  If  necessary  the  mare  must  be 
placed  under  more  or  less  restraint.  The  twitch,  strapping  up  one  foot,  or  the 
•side  line  must  be  resorted  to,  while  the  assistant  renders  the  necessary  assistance 
by  holding  the  colt  at  the  side  and  by  putting  the  nose  to  the  teat  of  the  mare. 
After  the  colt  is  able  to  draw  its  nourishment  from  the  dam  without  the  aid  of 
its  attendant,  little  need  be  done  but  furnish  a  shed,  if  the  weather  be  inclement, 
and  a  liberal  supply  of  good  hay  or  stalks,  and  a  peck  of  ground  oats  and  bran 
per  day  until  there  is  a  full  growth  of  green,  spring  grass." 

Remarks. — The  author  can  see  nothing  to  add  to  these  instructions,  except. 


DOMESTIC  ANIMALS. 


an 


should  it  ever  occur  that  from  storms,  or  from  the  mare's  "  coming  In  "  out  of 
the  ordinary  season,  siie  should  have  a  double  stall  or  a  barn  floor,  well  bedded, 
«ntirely  to  herself  at  such  time,  together  with  the  same  watchful  care  to  avoid 
accidents,  that  is  abo\e  recommended,  with  which  no  danger  generally  need  be 
apprehended. 

How  to  Choose  or  Buy  a  Horse.— The  foUoveing  simple  rules  will 
be  found  useful  to  all  parties  about  to  buy  a  horse: 

I.  Never  take  the  seller's  word;  if  dishonest  he  will  be  sure  to  cheat  you; 
if  disposed  to  be  fair,  he  may  have  been  the  dupe  of  another,  and  will  deceive 
you  through  representations  which  cannot  be  relied  upon. 

II.  If  you  trust  the  horse's  mouth  for  his  age,  observe  well  the  rules  given 
below,  for  that  purpose. 

III.  Never  buy  a  horse  while  in  motion;  watch  him  while  he  stands  at 
rest,  and  you  will  discover  his  weak  points.  If  sound  he  will  stand  squarely 
on  his  limbs  without  moving  any  of  them,  the  feet  planted  flat  upon  the  ground, 
with  legs  plump  and  naturally  poised.  If  one  foot  is  thrown  forward  with  the 
toe  pointing  to  the  ground  and  the  heel  raised;  or  if  the  foot  is  lifted  from  the 
ground  and  the  weight  taken  from  it,  disease  of  the  navicular  bone  may  be  sus- 
pected, or  at  least,  tenderness,  which  is  precursor  of  disease.  If  the  foot  is 
thrown  out,  the  toe  raised  and  the  heel  brought  down,  the  horse  has  suffered 
from  laminitis,  founder  or  fever  in  the  feet,  or  the  back  sinews  have  been 
sorained,  and  he  is  of  little  future  value.  When  the  feet  are  all  drawn  together 
beneath  the  horse,  if  there  has  been  no  dis.  ase  there  is  a  misplacement  of  the 
limits,  at  least,  and  a  weak  disposition  of  the  muscles.  If  the  horse  stands  with. 
his  feet  spread  out,  or  straddles  with  the  hind  legs,  there  is  weakness  of  the 
loins,  and  the  kidneys  are  disordered. 

IV.  Never  buy  a  horse  with  a  bluish  or  milkish  cast  in  the  eyes.  They 
indicate  a  constitutional  tendency  to  ophthalmia  (soreness  or  weak  eyes)  moon 
blindness,  etc. 

V.  Never  have  anything  to  do  with  a  horse  who  keeps  his  ears  thrown 
-back.    It  is  an  invariable  indication  of  bad  temper. 

VI.  If  a  horse's  hind  legs  are  scarred  the  fact  denotes  that  he  is  a  kicker. 

VII.  If  the  knees  are  blemished  the  horse  is  apt  to  stumble. 

VIII.  When  the  skin  is  rough  and  harsh,  and  does  not  move  easily  and 
smoothly  to  the  touch,  the  horse  is  a  heavy  eater,  and  his  digestion  is  bad. 

IX.  Avoid  a  horse  whose  respiratory  organs  are  at  all  impaired,  If  the 
ear  is  placed  at  the  side  of  the  heart,  and  a  whizzing  sound  is  heard,  it  is  an 
indication  of  trouble.    Let  him  go. 

How  to  Judge  the  Age  of  a  Horse. — The  age  of  a  horse,  up  to  a 
certain  period,  is  generally  determined  by  his  teeth.  There  are  no  two  opinions 
alike  on  this  point.  But  as  almost  ev^ry  writer  on  this  subject  has  some  pet 
tl"  ory  of  his  own,  there  are  probably  no  two  writers  whose  opinions  agree  as 
to  the  exact  manner  of  arriving  at  a  horse's  age  after  it  has  attained  the  age  of 
5  years.  For  the  edification  of  our  faders,  we  give  from  "  Kendall's  Treatise 
on  the  Horse,"  the  following  conci  rules,  which  will  be  found  generally  eor- 
lect:  < 


660 


DR.  CHASE'S  RECIPES. 


.  I.  Eight  to  fourteen  days  after  birth  the  first  middle  nippers  of  the  set  of 
milk  teeth  are  cut;  four  to  six  weeks  afterward,  the  pair  next  to  them,  and 
finally,  after  six  or  eight  months,  the  last.  All  these  milk  teeth  have  a  well 
defined  body,  neck  and  shoulder  farg,  and  on  their  front  surface  grooves— or 
furrows,  which  disappear  from  the  middle  nippers  at  the  end  of  one  year;  from 
the  next  pair  in  two  years,  and  from  the  incisive  teeth  (cutters)  in  three  years, 

II.  At  the  age  of  two  the  nippers  become  loose  and  fall  out,  in  their  places 
appear  two  permanent  teeth,  with  deep,  black  cavities,  and  full,  sharp  edges. 
At  the  age  of  three  the  neict  pair  fall  out.  At  four  years  old  the  corner  teeth 
fall  out.    At  five  years  old  the  horse  has  his  permanent  set  of  teeth. 

III.  The  teeth  grow  in  length  as  the  horse  advances  in  years,  but  at  the 
same  time  his  teeth  are  worn  away  by  use,  about  one-twelfth  of  an  inch  everv 
year,  so  that  the  black  cavities  of  the  nippers  below  disappear  in  the  sixth  year 
those  of  the  next  pair  in  the  seventh  year,  and  those  of  the  corner  teeth  in  the 
eight  year;  also  the  outer  corner  teeth  of  the  upper  and  lower  jaws  just  meet 
at  eight  years  of  age.  At  nine  years  old  cups  leave  the  two  center  nippers 
above,  and  each  of  the  two  upper  corner  tcfjth  have  a  little  sharp  protrusion  at 
the  extreme  outer  corner.  At  the  age  of  ten  the  cups  disappear  from  the 
adjoining  teeth;  at  the  age  of  eleven  the  cups  disappear  from  the  corner  teeth 
above,  and  are  only  indicated  by  brownish  spots. 

IV.  The  oval  form  becomes  broader,  and  changes,  from  the  twelfth  to  the 
sixteenth  year,  more  and  more  into  a  triangular  form,  and  teeth  lose,  finally, 
with  the  20th  year,  all  regularity.  There  is  nothing  remaining  in  the  teeth  that 
can  afterward  clearly  show  the  age  of  the  horse  or  justify  the  most  experienced 
examiner  in  giving  a  positive  opinion. 

V.  The  tushes  or  canine  teeth,  conical  in  shape,  with  a  sharp  point  and 
curved,  are  cut  between  the  thiiti  and  fourth  year,  their  points  become  more 
and  more  rounded,  until  the  ninth  year,  and  after  that  more  and  more  dull  in 
the  course  of  years,  and  lose,  finally,  all  regular  shape.  Mares  have  frequently 
no  tusks,  or  only  faintly  indicated. 

What  Makes  a  Horse  Shy,  and  How  to  Avoid  it.— A  correspon- 
dent of  the  Michigan  Farmer,  says:  "There  never  was  a  shjing  horse  that 
was  not  near-sighted.  Such  horses  do  not  see  the  object  until  getting  right  near 
it.  Nothing  will  break  the  horse  of  this  habit  unless  the  blinders  are  discarded 
and  an  open  head-stall  used.  Treat  the  horse  kindly.  Never  whip  him,  but  try 
to  coax  him  up  to  the  object,  that  he  may  smell  of  it.  One  of  the  worst  shy- 
ers was  broken  by  •  leading,  riding  and  driving  in  a  meadow  among  stone, 
stumps,  boxes  and  buffalo  robes  in  different  positions  every  day,  the  horse  being 
led  up  to  them  and  allowed  to  eat  a  few  oats  off  of  the  object.  Let  any  one 
examine  a  well-behaved  horse's  eye  and  then  a  "  shyer's  "  eye,  and  note  the  dif. 
ference. 

Managing  and  Shoeing  Fractious  Horses.— The  following  valu- 
able information  is  from  the  Live  Stock  Journal:  "A  beautiful  and  high-spirited 
horse  would  never  allow  a  shoe  to  be  put  on  his  feet  or  any  person  to  handle  bis 
f set    In  attempting  to  shoe  such  a  horse,  recently,  he  resisted  all  efforts, 


DOMESTIC  ANIMALS. 


661 


kicked  aside  everything  but  an  anvil,  and  came  near  killing  himself  against 
that,  and  finally  was  brought  back  to  his  stable  unshod.  This  defect  was  just 
on  the  tove  of  consigning  him  to  the  plow,  where  he  might  walk  barefoot,  when 
an  officer  in  our  service,  lately  returned  from  Mexico,  took  a  cord  about  the  size 
of  a  common  bed-cord,  put  it  in  the  mouth  of  the  horse  like  a  bit,  and  tied  it 
tightly  on  the  animal's  head,  passing  his  left  ear  under  the  string,  not  painfully 
tight,  but  tight  enough  to  keep  the  ear  down  and  the  cord  in  place.  This  done, 
he  patted  the  horse  gently  on  the  side  of  the  head  and  commanded  him  to  follow, 
and  instantly  the  horse  obeyed,  perfectly  subdued,  and  as  gentle  and  obedient 
as  a  dog,  suffering  his  feet  to  be  lifted  with  entire  impunity,  and  acting  in  all 
respects  like  an  old  stager.  The  gentleman  who  thus  furnished  this  exceedingly 
simple  means  of  subduing  a  very  dangc'"  •  ^  pi.  jpensity,  intimated  that  it  Is 
practiced  m  Mexico  and  South  America  in  uie  management  of  wild  horses." 

Vicious  Horses,  Efficient  Method  of  Subduing.— A  new  and 
very  simple  method  of  subduing  or  training  vicious  horses  was  recently  exhib- 
ited at  West  Philadelphia,  Pa.,  where  the  manner  in  which  the  very  wildest 
horses  were  subdued  so  quickly,  caused  the  Rean-doi  that  city,  in  making  the  fol- 
lowing report,  to  call  it  "astonishing."  It  says:  "The  first  trial  was  that  of  a 
kickipg  or  '  bucking '  mare,  which  her  owner  said  had  allowed  no  rider  on  her 
back  for  a  jieriod  of  at  least  five  years.  She  became  tame  in  about  as  many 
minutes,  and  allowed  herself  to  be  ridden  about  without  a  sign  of  her  Tormer 
wildness.  The  means  by  which  the  result  was  accomplished  was  by  a  piece  of 
light  rope  which  was  passed  around  the  front  of  the  jaw  of  the  mare  just  above 
the  upper  teeth,  crossed  in  her  mouth,  thence  secured  back  of  her  neck.  It 
was  claimed  that  no  horse  will  kick  or  jump  when  thus  secured,  and  that  the 
horse,  after  receiving  the  treatment  a  few  times,  will  abandon  his  vicious  ways 
forever. 

"Method  for  Shoeing. — The  method  for  shoeing  was  equally  simple.  It 
consisted  in  connecting  the  animal's  head  and  tail  by  means  of  a  rope  fastened 
to  the  tail  and  then  to  the  bit,  and  then  drawn  tightly  enough  to  incline  the 
animal's  head  to  one  side.  This,  it  is  claimed,  makes  it  absolutely  impossible 
for  the  horse  to  kick  on  the  side  of  the  rope.  At  the  same  exhibition  a  horse, 
which  for  many  years  had  to  be  bound  on  the  ground  to  be  shod,  suffered  the 
hlacksmith  to  operate  on  him  without  attempting  to  kick,  while  secured  in  the 
manner  described." 

Bemarks. — Much  less  trouble  than  the  old  Rarey  plan;  and  the  more  simple 
the  plan  the  easier  it  is  to  use  it  If  this  ever  fails,  put  under  an  ear,  as  they 
do  in  Mexico. 

White  Feet  in  Horses  or  Spots  on  the  Forehead— How  to 
Produce  a  Match. — Take  a  piece  of  Osnaburg  (coarse  linen  cloth  originally 
made  in  Osnaburg,  Germany)  the  size  of  the  white  on  the  corresponding  foot; 
spread  it  with  warm  pitch  and  apply  it  around  the  foot,  tying  it  afterward  to 
keep  it  on  in  the  right  position;  let  it  remain  on  three  days,  by  which  time  it 
will  bring  off  the  hair  clean  and  make  the  skin  a  little  tender;  then  take  of 
elixir  of  vitriol  a  small  quantity,  annoint  the  parts  3  or  3  times;  or  use  a  commoa 


mh 


it  Mi; 


DR.  CIIASE'S  RECIPES. 


weed  called  arse-smart,  a  small  handful,  bruise  it,  and  add  to  it  about  a  half 
pint  of  water;  use  it  ds  a  wash  until  the  soreness  is  removed,  when  the  hair 
•will  grow  entirely  white. — Cricket  on  the  Hearth. 

Remarks. — If  this  will  do  the  work  on  the  feet,  of  which  I  have  not  a 
doubt,  it  will  do  the  same  upon  the  forehead,  and  in  either  case  will  do  the 
borse  nc  harm. 

Kicking  and  Bunaway  Horaos— How  to  Cure  of  the  HauiU--- 
TTie  Kicking. — If  you  have  a  horse  which  is  accustomed  to  knocking  out  the 
dash-board  with  his  heels,  wlien  things  do  not  work  to  please  him,  proceed  as 
follows:  "  Place  around  his  neck  a  band  like  that  used  for  riding  with  a  mar- 
tingale. Then  take  two  light  straps  (made  for  the  purpose)  and  buckle  them  to 
the  bits,  on  each  side,  and  pass  them  through  the  neck-band,  and  also  inside  tlie 
girth,  and  buckle  them  securely  to  each  fetlock  of  the  hind  feet,  taking  care, 
in  the  making,  to  have  them  ol  the  proper  length.  When  a  horse  is  rigged  in 
this  manner,  if  he  attempts  to  ■  kick  up  behind,'  each  effort  will  jerk  his  head 
down  in  such  a  way  as  to  astonish  him,  perhaps  throw  him  over  his  head.  He 
■will  make  but  a  few  attempts  to  kick  when  he  finds  his  head  thus  tied  to  his 
heels,  and  two  or  three  lessons  will  cure  him  altogother." 

Jfor  the  Runaway. — The  method  for  the  runaway  is  equally  simple  and 
effectual:  "First  of  all,  fasten  some  thick  pads  upon  your  horse's  knees,  then 
buckle  a  strap,  about  the  size  of  a  rein,  ui)on  each  fetlock  forward,  and  pass 
the  straps  through  the  hame  rings  or  some  part  of  harness  near  the  shoulder 
on  each  side  and  lead  the  straps  back  to  the  driver's  hand  as  he  sits 
in  the  buggy.  He  has  thus  four  reins  in  hand.  Start  the  animal  without 
fear;  don't  worry  him  with  a  strong  pull  upon  the  bit,  but  talk  to  him 
friendly.  When  be  attempts  to  run,  he  must,  of  course,  bend  his  forward  legs. 
Now  pull  sharply  one  of  the  foot  reins,  and  the  elTcct  will  be  to  raise  one  of  his 
forward  feet  to  his  shoulder.  He  is  a  three-legged  horse  now,  and  when  he  has 
gone  on  in  that  way  a  little  distance  drop  the  constrained  foot  and  jerk  up  the 
other.  He  can  not  run  faster  on  three  legs  than  you  can  ride,  and  when  you 
have  tired  him  on  both  sides  pretty  thoroughly,  or  if  he  refuses  to  take  Iiia 
trot  kindly  and  obey  your  voice  and  a  moderate  pull  on  the  bit,  you  can  raise 
both  his  fore  feet,  drop  him  upon  his  knees,  and  let  him  make  a  few  bounds  in 
that  position.  The  animal  will  soon  find  that  he  can  not  run  away;  tliat  lie 
is  completely  in  your  power,  and  by  soothing  words  you  will  also  be  able 
to  convince  him  that  you  are  his  friend.  He  will  soon  obey  your  commands, 
and  will  be  afraid  to  extend  himself  for  a  run.  Within  a  week  or  two  some 
horses  that  were  quite  valuable  animals  in  respect  to  everything  but  tlieir 
bad  habits  of  kicking  and  running  in  harness,  were  cured  by  methods 
described  above." — Boston  Herald. 

Remarks. — These  plans,  if  maca^ed  skillfully,  must  prove  effectual  and 
satisfactory;  and  they  ought  to  be  generally  known,  f'^r  there  are  many 
horses  given  to  one  or  both  of  these  viciously  evil  habits. 

Digestion   of  the   Horse  Compared  with  that  of  the  V 
Showing  How  Each  Should  be  Fed. — The  study  of  the  physiology  6. 
the  horse,  as  compared  with  that  of  the  ox  and  other  animals,  is  calculated  U> 


DOMESTIC  ANLVAL8. 


669 


give  such  a  knowledge  to  stockmen  and  farmers,  that  shall  enable  them  to  feed 
them  in  such  manner  as  to  obtain  the  strength  needed  at  once  by  the  digestion  of 
tlie  more  concentrated  articles  of  food,  us  oats  or  other  grain,  whicli  for  vul* 
purpose  must  be  retained  in  the  horse's  stomach,  wlulc  the  hay  or  other  coarser 
food  may  have  passed  on  into  the  intestines.    Tlie  horse's  stomach  has  a  capo, 
city,  generally,  of  only  about  18  qts.,  while  that  of  the  ox  hat.  about  153^^  time* 
OS  much,  or  about  250  qts.    But  tlie  intestines  are  somewhat  reversed,  the  horso 
having  a  capacity  of  190  qts.,  or  tliereabouts,  while  the  ox  has  only  100.    AnJ^ 
ag^In,  the  ox  has  the  advantage,  of  a  gall  bladder  for  the  retention  and  continu- 
ous distribution  of  bile  during  the  digestive  process,  while  the  horse  has  nonc^ 
and  depends  upon  the  saliva  being  properly  mixed  with  his  footl  by  slower  mas- 
tication, the  bile  flowing  into  the  intestines  at  once,  as  it  is  .secreted,     "Thi» 
constniction,"  says  Colvin,  "  of  the  digestive  apparatus  indicates  that  the  horsa- 
was  formed   to  eat  slowly  and  to  digest  continuously  the  more  bulky  andi 
innutritions  food."    Then,  when  fed  on  hay,  it  passes  very  rapidly  through  thOf 
stomach  into  the  intestine.    The  horse  can  eat  but  about  5  lbs.  of  hay  in  aa 
hour,  which  is  charged,  during  mastication,  with  four  times  its  weight  of  .saliva. 
Now,  the  stomach,  to  digest  it  well,  will  contain  but  about  10  qts.,  and  when 
the  animal  eats  J^  of  his  daily  ration,  or  7  lbs.,  in  IJ^  hours,  at  least,  2  storanch- 
fuls  of  hay  and  saliva,  one  of  which  must  have  passed  on  into  the  intestines. 
And,  as  observation  has  shown  that  food  is  passed  into  tlie  intestines  in  the 
order  in  which  it  is  received  (first  come,  first  served),  we  find  that  if  we  feed  a 
horse  6  qts.  of  oats,  it,  with  the  saliva  and  swelling  of  the  grain  by  mastica- 
tion (chewing),  will  just  fill  his  stomach;  and  then,  of  course,  if,  as  soon  as  ho 
finishes  his  oats,  we  feed  him  his  ration  of  hay,  he  will  eat  sufficient  in  %  of  an 
hour  to  force  the  oats  entirely    out    of    the    stomach    into    the    intestines, 
while  but  slightly  digested.     Then  as  it  is  more  particularly  the  office  or  func- 
tion— duty  or  natural  work — of  the  stomach  to  digest  tlie  nitrogenous  parts  of 
the  food  —  as  oats  or  other  grain  —  while  it  is  believed  the  duty  of  the  intes- 
tines is  to  digest  the  less  nitrogeneous  and  more  bulky  parts  of  the  food,  as  hay, 
etc.,  by  the  continuous  pouring  upon  it  of  the  bile,  as  above  indicated  (the  prob- 
able reason  why  a  horse  has  no  gall  bladder),  and  as  oats  contain  four  or  five 
times  as  much  nitrogen  or  nourishment  as  the  same  bulk  of  hay,  it  stands  to 
reason  that  the  stomach  must  either  secrete  the  gastric  juice  five  times  faster 
than  usual,  which  is  impossible,  else  it  must  retain  the  oats  sufliciently  long  for 
digestion,  or  otherwise  very  much  of  their  strength-giving  properties  are  lost. 
Therefore,  this  knowledge  says  to  the  horseman,  if  you  are  going  to  feed  hay,, 
give  it  first  and  let  the  oats  be  given  last,  so  that  they  drive  the  hay  into  the 
intestines,  while  they  remain  in  the  stomach  for  a  more  full  and  complete  diges- 
tion.   With  the  large  stomach  capacity,  and  the  reserve  of  bile  in  the  gall-blad- 
der to  be  poured  out,  as  required  with  the  ox,  it  matters  not  so  much  as  to 
which  class  of  food  may  be  first  given;  still,  I  tliink  there  will  be  less  colic  and 
gaseous  disturbances  in  either  case  when  the  hay  is  fed  first,  if  it  is  to  be  given 
at  all,  especially  at  the  mid-day  meal.    But,  as  the  ox  is  a  ruminating  animal 
(chews  over  again),  he  ought  to  be  fed  differently  from  the  horse;  having  a 
large  stomach  capacity,  as  above  explained,  he  needs  coarse  food  to  fill  it;  henca 


664 


DJi.  CUA8E'8  BEClPSa. 


If  working  oxen  are  to  be  fed  meal  of  any  kind,  at  noon,  let  It  be  mixed  with 
cut  bay,  or  other  coarse  food,  and  he  will  bo  much  more  strengthened  and 
refreslicd  for  his  afternoon  work  than  if  fed  meal  alone;  and,  as  mentioned  for 
the  horse,  let  two  hours  bo  given  tliem  to  eat,  and  ruminate,  or  re-chew,  their 
food,  by  which  means  they  obtain  their  strength  for  tlie  balance  of  the  day's 
work.  Then,  again,  as  the  ox  docs  not  sweat  like  the  horse,  he  cannot  stand 
the  mid-day  heat  as  well  as  the  horse  can — a  double  reason  for  this  rest  at  noon. 
{See  also  How  Long  the  Ilorae  Ought  to  Work.] 

Cribbing  of  Horses,  What  It  Is  and  How  to  Cure  It.— The 
subject  of  cribbing  is  such  a  distressing  thing  to  see  a  horse  continue  ly  doing 
when  hitched  to  anything  upon  which  he  can  press  his  teeth;  and  w  i  'i  must 
be  more  distressing  to  the  horse,  to  be  compelled,  either  from  necessity  or  li-.bit, 
to  do  it;  and,  as  it  is  a  subject  which  I  never  heard  anyone  give  a  plausible 
reason  as  to  why  horses  get  into  the  habit  of  it,  and  as  I  never  saw  anything 
printed  upon  the  subject  which  appeared  to  throw  any  light  upon  tliis  mystery, 
until  Dr.  Tuttle,  of  Clinton,  Mich.,  Feb.  28,  1880,  sent  a  communication  to  the 
Post  and  Tribune,  of  Detroit,  which  seems  to  give  such  a  rational  explanation 
as  to  its  cause,  and  also  a  rational  treatment,  or  cure,  for  it,  I  have  felt  con- 
strained to  give  his  ideas,  although  I  shall  feel  compelled  to  condense  his  letter 
considerably;  yet,  I  will  give  that  which  will  enable  anyone  to  avoid  the  diffi- 
culty with  colts,  and  to  treat  horses  upon  his  rational  plan,  that  have  b.  ome 
diseased,  as  he  claims,  which  has  addicted  them  to  this  terribly  distressing 
habit.  I  Lm  aware  that  most  people  claim  it  to  be  wind  sucking,  and  hence 
call  them  wind  suckers,  but  it  never  seemed  to  me  to  be  the  fact;  and  Dr. 
Tuttle's  idea  that  it  is  to  get  wind  out  of  the  stomach  rather  than  to  suck  it  in, 
as  you  will  see  below,  I  fully  agree  with,  and  believe  his  theory  to  be  tlie  cor- 
rect one,  hence  I  give  it  the  more  cheerfully.  In  answer  to  "What  is  Crib- 
bing? "  he  says:  "  Belch  of  wind  from  the  stomach.  Tliis  is  absolutely  true  in 
the  first  stage  of  every  case."  He  admits  the  possibility  "that  horses  which 
have  followed  the  habit  for  years,  may  suck  in  and  swallow  wind,  though  I 
doubt  it,"  he  continues,  "  for  by  carefully  watching  'an  old  stager'  go  through 
the  motions  of  cribbing,  you  will  observe  that  the  shape  of  the  neck,  along  the 
line  of  the  gullet,  indicates  something  coming  up  out  of  the  stomach,  but 
which  is  swallowed  back  again.  As  to  its  cause,  he  claims  it  to  be  indigestion 
— dyspepsia,  which  in  man,  by  fermentation,  or  souring  of  the  food,  produces 
gas,  and  therefore  belching  of  wind,  as  it  is  called — does  the  same  with  the 
colt,  for  he  claims  that  it  generally  begins  with  the  colt  and  the  crib!)ing,  at 
first,  so  far  relieves  the  distress  fiom  the  distention  of  the  stomach,  tlie  liabit  is 
formed,  and  he  ever  afterwardi'  follows  it;  unless  the  cause,  indigestion,  is 
cured.  As  to  the  cause  of  the  iudigestion,  he  thinks  that  it  arises  mostly  with 
fall  colts,  which  have  been  too  early  put  upon  dry  feed,  gi'ain,  etc. ,  which  it 
was  not  properly  able  to  masticate,  or  chew  8ufl.'ciently  fine  to  make  it  digesti- 
ble, 'for  remember,"  he  says,  'if  you  please,  that  a  colt  doesn't  have  a  full 
colt  mouth  (full  set  of  milk  teeth)  uatil  2  years  '->''i ;  so  don't  feed  them  on  dry, 
hard,  old  corn,  to  'keep  'em  thriving,'  any  more  than  you  would  feed  a  3 
months' old  babe  on  corned  beef  and  boiled  cabbage  and  expect  it  to  thrive." 


DOMESTIC  ANIMALS. 


eor< 


The  Ittst  would  bo  as  senflible  a  thing  to  do  as  tho  first.  Raising  spring  colts  is 
his  remedy,  so  as  to  avoid  putting  them  so  quickly  upon  other  feed  than  grass-  • 
mode  milk,  with  grass  to  eat,  if  they  want  it,  and  warm  weather  in  which  to  grow 
und  develop.  Then  when  winter  comes,  if  grain  seems  necessary,  give  boiled 
onts,  or  oatmeal  in  limited  quantities,  Just  enough  to  keep  tho  colt  growing,  and 
in  condition.  Early  cut  hay,  a  warm  shed  for  stormy  wcatlier;  feed  regularly, 
water  regularly  before  feeding,  never  after,"  etc.  If  iiftcT  tho  foregoing  care, 
signs  of  dyspepsia  and  cribbing  appear,  he  claims  there  is  «">mething  wrong  ia 
the  diet,  or  handling,  which  must  ha  corrected,  and  hot  brau  ashes  must  be 
given,  and  continued,  to  keep  the  bowels  continuously  tree,  never  allowing  tho 
movements  to  Ixj  hard  and  diillcult.  And  the  further  treatment  to  bo  the  fol- 
lowing, as  for  horses,  in  proportion  to  tho  age.  To  cure  the  disease  when 
developed,  "  Bear  in  mind,"  he  says,  "you  are  treating  dyspepsia,  not  cribbing, 
for  the  latter  is  only  a  symptom,  a  result  of  the  former,  and  the  treatment  must 
be  thorough  and  persistent "  (continued).  The  following  is  his  treatment  for  a 
horse  of  five  years  or  older: 

I.  Tinct.  of  n»ix  vomica,  20  drops,  in  a  swallow  of  water,  before  each 
feed,  continued  for  months,  if  need  be.  "  The  effect  of  a  small  dose  is  all  you 
need."  It  may  be  given  by  putting  into  a  small  bottle  with  a  long  neck  and 
with  about  a  gill  of  water,  and  given  by  putting  into  the  mouth,  as  a  drench,  or 
by  putting  into  a  small  amount  of  water  in  a  bucket  and  drank  before  giving 
his  full  drink  before  the  feeding. 

II.  Condition  Powder. — A  heaping  dessert-spoonful  (small-sized  table-spoon) 
of  the  following  tonic  powder  (condition  powder),  thoroughly  mixed  with  the 
feed  at  every  meal:  Powdered  gentian,  powdered  Peruvian  bark  (always  get 
the  best  red,  unground  Peruvian  bark,  and  have  the  druggist  grind  or  powder 
it  fine),  of  each,  1  lb.,  and  powdered  Jamaica  g'  'ger  root,  ^  lb.,  mixed  thor- 
oughly.    [And  the  author  would  say,  keep  it  in  a  closely-covf.red  tin  Iwx.] 

III.  Graduated  Dose  According  to  Age. — He  has  graduated  the  dose  to  the 
age,  as  follows:  For  a  horse  5  years  or  older,  full  dose,  as  above  (20  drops);  4 
years  old,  %  (17  or  18  drops);  3  years  old,  J^  (15  drops);  2  years  old,  }4  (1^ 
drops);  yearlings,  3^  (6  or  7  drops);  sucking  colts,  J^  to  J  (2  to  8  drops, 
according  to  the  robustness  of  the  colt).  That  in  parenthesis  is  the  author's, 
and  will  save  every  one  the  trouble  of  calculating  at  each  time  of  giving  the 
medicine.    I  will  give  Dr.  Tuttle's  closing  paragraph  in  full.    He  says: 

"  In  closing,  I  would  say  I  am  not  a  horse  doctor,  nor  do  I  wish  to  be,  but 
a  regular  physician  of  nine  j'cars'  experience;  that  in  the  first  years  of  my  prac- 
tice, by  liard,  irregular  work  and  unwise  handling,  I  made  a  cribber  of  one  of 
the  finest  horses  ever  owned  in  Michigan  or  driven  by  any  man.  Since  then  I 
have  tried  to  study  carefully  and  scientifically  his  very  intelligent  efforts  to 
obtain  relief,  and  likewise  the  effects  of  treatment,  hygienic  and  therapeutic  (i. 
e.,  care  as  to  proper  feed  and  medicine).  And  with  my  knowledge  of  disease 
and  remedies  in  man  I  have,  by  analogy  and  evnerience,  arrived  at  the  above 
conclusions,  which  I  give  to  the  public,  hoping  assist  horse-loving  men  to  a 
better  understanding  of  a  hitherto  unscientifically-treated  di.sease.  which  is  dis- 
tressing to  both  horse  and  owner.  And  I  am  confident  that  if  this  advice  ia 
carefully  followed  it  will  be  found  to  result  in  cures  far  beyond  that  ever  pro- 
duced by  the  choke-strap,  to  say  nothing  of  the  peace  of  mind  which  "follows  the 


M6 


DR  CHASE'S  RECIPES. 


humane  treatment  adopted  for  the  relief  of  a  distressing  disease  of  the  mucb 
abused,  unappreciated,  though  intelligent  horse." 

Remwrka. — That  but  very  few  old  horses  which  have  long  been  in  the  habit 
of  cribbing  will  be  cured,  is  not  probable,  even  with  this  treatment,  which  the 
author  believes  is  most  excellent;  but  that  it  will  cure  many  colts  of  the  dys- 
peptic tendency,  and  consequently  prevent  the  establishment  of  the  habit  he  as- 
fully  believes,  if  done  with  care  and  persevered  in,  as  Dr.  Tuttle  above 
describes,  for  months,  or  as  long  an  needed;  for  his  plan  is  in  accordance  with 
the  principles  of  treating  persons,  which  is  reliable.  And  wh  '  is  good  for  a 
man  is  good  for  a  horse. 

1.  Big  Head  or  Big  Jaw  of  Horses— Preventive  and  Curativa 
Treatment. — Big  head  or  big  jaw  proper  is  an  enlargement  and  often  a  dis- 
eased  and  ulcerated  condition  of  the  bones,  and  treatment,  unless  taken  early 
in  the  disease,  seldom  does  much  good ;  but  for  swellings  of  any  of  the  fleshy 
paits  proper  treatment  will  cure,  and  may,  if  taken  in  time,  prevent  the  bon& 
difllculty. 

I.  Then  as  soon  as  swelling  of  any  fleshy  part  of  the  head  appears  apply 
the  following  volatile  liniment  freely:  Olive  oil,  8  ozs. ;  hartshorn,  4  ozs. ;  mix^ 
and  shake  when  used.  It  is  very  stimulating  and  valuable  for  man  or  beast. 
Keep  it  well  corked. 

II.  Apply  a  bran  poultice,  re-applying  as  long  as  necessary,  always  apply- 
ing the  liniment  at  each  dressing. 

III.  If  the  difficulty  has  long  existed,  and  there  is  considerable  constitu- 
tional disturbance,  as  swellings  or  lumps  in  other  parts,  apply  some  good  blia- 
tering  liniment  under  the  belly,  well  forward,  to  establish  and  maintain  a  run* 
ning  sore  as  long  as  the  swellings  or  lumps  continue,  giving,  also,  one  of  the 
alterative  condition  powders  daily  in  his  feed,  with  such  other  treatment  and 
care  in  his  diet  or  feed  as  may  be  necessary  to  re-establish  good  general  healtli. 

rV.  The  Eyes. — The  eyes  in  this  disease,  as  well  as  other  parts  of  the  body, 
ofteii  become  sore  or  swollen,  or  both.  In  such  cases,  make  and  use  the 
following: 

Cooling  Eye  Water  for  Big  Head,  Swellings,  Sprains,  etc.— 
Take  a  quart  bottle  and  put  into  it  pulverized,  purified  nitei,  J^  lb. ;  and  soft 
water,  J^  pt.;  and  shake  till  dissolved;  then  fill  with  more  soft  water  and  cork 
for  use.  For  the  eye,  dilute  a  little  of  this  mixture  with  three  times  as  nnich 
water,  and  wash  the  eyes  two  or  three  times  dailj'.  For  swellings,  sprains,  etc., 
apply  it  as  often,  full  strength. 

V.  For  Weak  Eyes,  shown  by  their  watering  more  or  less  freely  apply  the 
following: 

Eye  Water. — Acetate  of  lead,  sulphate  of  zinc,  and  laudanum,  each, 
J^  oz. ;  soft  water,  1  pt.  If  the  eye  is  very  weak,  reduce  some  of  this  with  an 
equal  amount  of  water,  and  apply  as  the  mixture  above.  A  tea-spoonful  of  this 
put  into  a  I  >•'<.  vial  and  filled  with  soft  water,  will  be  an  excellent  remedy  for 
aore  or  weak  eyes  of  persons.    Either  of  these  arc  as  good  for  cattle  as  for  horses. 


DOMESTIC  ANIMALS. 


Wt 


2.    Big  Jaw  in  Horses  and  Cattle,  and  Its  Bomedy.— The 

Jjive  Stock  Journal  Bpe&kB  of  this  disease  as  follows:  "This  is  more  properly 
called  'dilation  of  the  jaw  bones.'  In  horses  it  is  sometimes  called  '  big  head  ;* 
It  is  a  bony  timior,  ia  which  the  interior  of  the  bone  is  absorbed,  sometimes, 
leaving  a  mere  shell  of  bone  divided  into  cells  containing  purulent  or  thick 
matter.  This  is  supposed  to  be  caused  by  a  deficiency  of  phosphate  of  lime  ia 
food,  rendering  the  bones  deficient  in  this  most  important  element,  and  the  fol- 
lowing prescription  is  often  given  with  good  result: 

"  Phosphate  Powder. — Phosphate  of  lime,  6  ozs. ;  powdered  golden  seal,  2 
czs. ;  powdered  sassafrass,  3  ozs. ;  powdered  ginger,  2  ozs. ;  oatmeal,  4  lbs. ;  mix. 
This  will  be  divided  into  16  parts,  one  given  in  the  food  every  night. 

"  This  will  have  a  tendency  to  restore  the  missing  elements  in  the  bone. 
And  the  general  diet  should  be  food  rich  in  phosphates.  You  may  get  your 
phosphate  of  lime  by  boiling  beef  bones  in  lye  of  wood  ashes,  and  after  it  ia 
reduced  fine,  wash  with  water  and  give  a  small  quantity  daily  in  food.  The 
first  thing  to  do  surgically  is  to  open  it  and  let  out  any  matter  that  it  containat 
Having  removed  the  matter,  inject  the  cavity  with  weak  pyroligneous  acid  or 
weak  carbolic  acid.    This  will  cleanse  it  and  render  healing  possible." 

Bemarks.—l  shou.-l  prefer  the  pyroligneous  acid  to  the  carbolic,  and  1  part 
of  the  acid  to  3  of  soft  water  would  be  weak  enough  to  use  at  first;  and  after- 
wards 1  to  2,  or  even  equal  parts,  to  speed  its  healing.  Both  of  these  acids  are 
disinfectant,  *.  «.,  remove  bad  smells,  as  well  as  cleanse  and  heal,  when  used  of 
proper  strengths  as  above. 

3.  Big  Head  in  a  Colt,  and  the  Remedy— "L,  P.  J.,"  of  Ben- 
zonia,  Benzie  county,  Michigan,  May  27,  1880,  wrote  to  the  Post  and  Tribune, 
of  Detroit,  as  to  the  condition  of  his  colt,  as  follows: 

"What  ails  the  colt?  In  December  I  discovered  a  small  lump  or  bunch 
coming  on  the  left  side  of  the  face  of  my  colt  half  way  between  the  eye  and  the 
nostril.  This  grew  larger  until  about  the  size  of  a  man's  fist.  I  then  opened  it 
with  a  knife.  I  had  beep  using  Centaur  liniment  and  iodine  and  it  had  softened 
a  little,  but  when  opened  it  did  not  discharge  and  bled  but  little.  I  had  also 
used  beef  brine.  Almost  immediately  another  bunch  began  to  grow  below  this 
or  back  of  it,  and  now  the  side  of  the  face  is  badly  swollen  and  the  colt  is  fall- 
ing away  in  flesh.     He  is  3  years  old  this  spring." 

To  tnis  their  veterinarian,  H.  W.  Doney,  of  Jackson,  who  had  this  depart- 
ment in  charge,  made  the  following  answer: 

"Big  head.  The  disease  is  located  on  a  line  between  the  ej'e  and  the  nos- 
tril Its  first  appearance  is  a  small  lump  on  the  side  of  the  head,  wliirli  con- 
tinues to  enlarge  until  the  whole  side  of  tlie  face  becomes  swollen.  It  ison  both 
sides  sometimes.  If  your  colt  is  very  valual)le,  it  will  pay  you  to  try  a  cure;  if 
not,  get  what  you  can  for  it  and  do  not  bother  with  it. 

"  Eemedy, — Take  white  arsenic  the  size  of  a  common  field  pea,  or  6  or  8 
grs. ;  wrap  it  in  fine  paper  as  close  as  possible,  make  an  incision  in  the  skin  over 
tlie  hard  tumor,  insert  the  arsenic,  or  the  paper  containing  it;  take  one  stitch, 
tie  the  ends  in  a  hard  knot,  bleed  the  horse,  and  turn  him  out.  In  a  short  time 
the  horse  will  swell,  and  this  will  continue  until  the  effects  of  the  arsenic  are 
exhausted.  In  a  short  time  the  effects  of  the  arsenic  will  be  seen.  A  circular 
piece  of  skin  and  the  porous  bone  of  tlie  face  will  begin  to  slough  off.  In  the 
course  of  time  the  diseased  portion  will  drop  out,  leaving  a  healthy  sore,  which 


668 


DR.  CHASE'S  RECIPES, 


may  be  healed  by  an  ointment  ivade  of  elder  and  bittersweet  fried  In  lard,  with 
1  oz.  of  turpentine." 

Remarks. — A  good-sized  handful  of  each  of  these  herbs  to  J^  lb.  of  lard 
and  the  1  oz.  of  turpentine  put  in  when  taken  from  the  fire,  would  be  about 
the  right  proportion,  and  it  will  make  a  very  healing  ointment  for  any  sore 
whatever.  I  now  leave  every  one  to  adopt  the  plan  of  treatment  in  their  stock, 
horses  or  cattle,  here  given,  according  to  their  condition,  each  judging  for  him- 
self which  plan  or  medicines  will  be  the  best  to  meet  their  respective  cases, 
being  careful  to  look  well  to  the  general  health  in  every  case.  In  connection 
with  the  arsenic  treatment,  given  in  this  receipt,  I  should  also  use  the  Phosphate 
Powder,  in  the  next  above,  as  it  is  both  alterative  and  tonic. 

1.  Bots  in  Horses,  A  New  Bemedy  Worth  its  weight  in 
Gold. — ^The  department  of  agriculture  publishes  the  following  experiments, 
which  a  gentleman  from  Georgia  tried  and  found  effective  in  dispelling  serious 
trouble  in  horses.  He  says:  "  About  30  years  ago  a  friend  lost,  by  bots,  a 
very  fine  horse.  He  took  from  the  stomach  of  the  dead  horse  about  a  gill  of 
bots  and  brought  them  to  my  oflBce  to  experiment  upon.  He  made  prepara- 
tions of  everj'  remedy  he  heard  of,  and  put  some  of  them  into  each.  Most  had 
no  effect,  a  few  eflfected  them  slightly,  but  sage  tea,  more  than  anything  else; 
that  killed  them  in  fifteen  hours. 

He  concluded  that  he  would  kill  them  by  putting  them  into  nitric  acid,  but 
it  had  no  more  effect  on  them  than  water;  the  third  day  they  were  as  lively  as 
when  put  in.  A  bunch  of  tansy  was  growing  by  my  oiBce.  He  took  a  hand- 
ful of  that,  bruised  it,  added  a  little  water,  squeezed  out  the  juice  and  put  some 
bots  into  it.  They  were  dead  in  one  minute!  Since  then  I  have  had  it  given  to 
every  horse.  I  have  never  known  it  to  fail  of  giving  entire  relief.  My  friend 
had  another  horse  affected  with  the  bots,  cured  by  this  remedy. — Grange  Visitor. 
Springfield,  O.,  Nov.  1875. 

Remarks. — I  have  had  no  opportunity  of  testing  this,  but  I  give  it,  believing 
it  is  reliable.  Is  it  not  possible  that  it  was  because  tansy  would  kill  worms, 
*hat  tansy  bitters  were  once  so  common  and  popular?    I  believe  it  was. 

Drenching  a  horse  with  sweetened  milk  following  it,  half  hour  later,  with 
strong  sage  tea  then  working  it  off  with  currier's  oil,  has  been,  heretofore,  con- 
sidered the  best  known  remedy  for  bots;  but  it  is  probable  that  a  strong  tea  of 
tansy  may  be  found  a  much  better  remedy  than  the  sage,  used  similarly,  1  pt 
each,  in  the  order  above  named,  a  half  hour  apart,  only. 

Tansy  Tea  for  Bots.— There  is  undoubtedly  more  in  the  virtues  of  tansy 
for  bots,  than  appears  upon  the  face  of  it;  for  the  following  item  has  been  more 
recently  going  the  rounds  of  the  papers:  "  Tansy  tea  is  said  to  be  a  sure  rem- 
edy for  bots  in  horses.  Experiments  tried  upon  bots  show  that  while  they  resist 
the  action  of  almost  every  other  substance,  they  are  quickly  killed  by  tansy. 
It  is  an  easy  matter  to  test  it,  by  those  who  keep  horses,  when  some  of  the  bots 
Have  been  passed,  by  putting  them  into  some  of  the  extracted  juice  of  the  tansy 
leaves. 

Bots,  their  Manner  of  Production  and  How  to  Avoid  them. 
»-It  will  not  be  amiss  to  state  here,  that  bots  do  not,  as  many  suppose,  breed  in 


DOMESTIC  ANIMALS. 


660 


the  stomach  of  the  horse,  but  simply  grow  there  from  the  egg  which  is  depos- 
ited on  the  flanks  and  legs  by  the  bot-fly,  in  their  season,  which  is  from  July 
to  October,  during  which  time  if  an  oiled  rag  is  kept  in  the  stables,  and  used 
upon  the  legs  and  sides  of  horses,  as  regularly  as  they  are  fed,  with  much  rub- 
bing, also  with  straw,  which  takes  the  nits  off  better  than  a  brush;  these  nits  or 
eggs  will  be  mostly  rubbed  ofl',  and  consequently  the  horse  will  get  but  few,  if 
any,  into  his  mouth  by  licking  or  biting  these  parts,  to  be  swallowed  into  the 
stomach,  in  which,  if  they  reach  it  in  this  way,  and  this  is  the  only  way  they 
do,  or  can  reach  it,  the  hot  will  be  produced,  and  fully  grown  by  spring,  at 
which  time  also,  they  begin  to  let  go  their  hold  on  the  stomach.  They  haiig  to 
the  stomach  by  little  hooks  upon  their  feet,  and  are  carried  on  by  the  food 
passed  off;  attid  again  develop,  as  the  butterfly  is  produced  from  a  grub,  as  it 
were,  another  gad-fly;  and  so  on  from  year  to  year. 

Be  careful,  then,  to  use  the  oiled  rag  freely,  and  scrape  off,  if  need  be,  as 
many  as  possible  of  these  nits,  or  bot  seeds,  every  day,  as  they  are  deposited, 
and  you  will  have  but  little  trouble  with  hots;  and  in  fact  bots  never  make 
trouble,  except  there  be  indigestion  or  other  disease,  which  first  disturbs  them. 

During  the  fly  season,  also,  if  not  at  all  times,  the  hair  on  the  back  part  of 
the  legs  should  be  kept  closely  trimmed,  as  the  rubbing  off  is  easier  upon  short 
hair  than  that  which  is  long  and  loose;  and  the  shorter  the  hair  the  less  deposits 
upon  it  can  be  made. 

1.  OOLIC,  OR  BOTS,  IN  HORSES— To  Cure.— A  friend  of 
mine  near  Ann  Arbor,  makes  the  following  his  dependence.  He  says:  Steep  1 
doz.  good  sized  red  peppers  in  1  qt.  of  water;  strain  and  give  the  whole,  while 
warm.    Work  off,  in  an  hour,  with  1  pt.  of  currier's  oil. 

Bemarka. — He  said  it  can  be  depended  upon — neither  colic  nor  bots  can 
stand  before  it,  and  it  will  not  hurt  the  horse  nor  cattle  either.  This  gentleman 
assured  me  he  had  used  it,  and  knew  its  exceeding  value,  but  did  not  wish  to 
have  his  name  connected  with  it — contrary  to  the  desire  of  most  people.  I 
have  every  confidence  in  It,  for  I  knew  him  well — being  a  very  quiet  and  diffi- 
dent, or  bashful  man;  and  brace  I  promised  him  not  to  publish  his  name. 
Red  or  cayenne  pepper  is  the  purest  stimulant  we  have,  and  hence  I  have  not 
a  doubt  it  will  do  as  he  assured  me  it  would.  As  it  will  warm  up  the  stomach 
to  do  its  work,  and  prevent  the  further  accumulation  of  gas,  or  wind,  from  the 
indigestion,  and  thus  cure  colic  and  give  bots  a  legal  notice  to  vacate  the  prem- 
ises. 

2 .  Colic  in  Horses— Its  Cause  and  What  is  Needed  to  Cure  It. 

As  colic  is  caused  by  the  indigestion  of  the  food,  i  sour  or  gaseous  stomach,  as 
we  say  of  persons,  all  that  is  needed  to  cure  it  is  something  to  correct  the  acid- 
ity and  to  warm  up  the  stomach,  so  that  the  digestion  can  proceed  again;  but 
as  the  indigestion  and  consequent  acidity  may  have  progressed  so  far  it  cannot 
be  corrected,  making  it  necessary  to  give  an  active  cathartic  to  hasten  the  fer- 
menting food  out  of  the  system,  it  is  well  at  first  to  give  a  full  table-spoonful 
of  saleratus  dissolved  in  warm  water,  %  P*- :  t^i^n,  if  you  are  where  the  pepper 
•  tea  can  be  steeped  at  once,  give  it;  but  'tis  well  to  have  something  of  an  ano- 
.  dyne  nature  to  help  allay  the  pain,  as  well  as  to  stimulate,  which  can  be  kept  in 


<70 


DR  CEASE'S  BEOIPEa, 


the  stable,  always  ready  for  iise,  like  the  following:  Landanum.  sulphuric  ether, 
•chloroform,  tinct.  of  cayenne  pepper  and  ess.  of  peppermint,  each,  1  oz. :  tinct. 
of  belladonna,  }4  oz.  Mix.  Dose— For  a  full-sized  horse,  give  1  table-spoon- 
ful in  warm  water,  J^  pt.,  and  repeat  in  80  minutes,  if  not  before  relieved;  or, 
put  the  pepper  to  steeping  at  once  on  giving  the  first  dose  of  this,  and  If  not 
xelieved  in  30  minutes  give  the  pepper  tea,  as  in  No.  1,  above,  instead  of  repeat- 
ing this,  would  be  preferable.  But,  if  no  peppers  are  at  hand,  repeat  this  as 
above  without  fear  of  injury.  For  I  know  that  a  dozen  drops  of  chloroform 
in  a  spoonful  of  water  has  relieved  gaseous  dyspepsia  of  persons,  while  this 
■mixture  has  several  other  things  in  it  making  it  more  reliable  in  colic  of  horses 
And  would  be  good  for  persons  in  doses  of  %  tea-spoonful,  repeated  once  or 
twice  only,  if  not  relieved  in  the  J^'hour. 

n.  In  the  meantime,  if  there  is  great  distention  of  the  bowels  by  gas, 
which  Is  almost  always  the  case  In  colic,  do  not  overlook  the  importance  of 
giving,  or  having  given,  the  table-spoonful  of  saleratus  dissolved  in  water,  ^ 
pt.,  to  stop  the  fermentation  of  the  food,  which  causes  this  gaseous  condition; 
■and  also  to  have  got  ready  a  physic  containing  yiio%  oz.  of  aloes  dissolved  in 
^  pt.  of  water,  in  which  you  have  put  another  table-spoonful  of  saleratus  to 
make  it  dissolve,  so  it  shall  be  quicker  in  its  operation  to  carry  off  this  ferment- 
ing food. 

III.  If  very  great  pain  still  exists,  or  does  exist  at  any  time,  even  as 
jmuch  as  2  ozs  of  laudanum  has  been  given,  so  also  has  3  ozs.  of  ess.  of  pepper- 
ment,  or  1  oz.  of  sulphuric  ether,  or  %  oz.  of  chloroform,  or  14.  oz.  of  harts- 
horn, in  %  pt.  or  1  pt.  of  warm  water,  has  and  may  be  given;  the  laudanum 
to  stop  the  pain,  the  others  more  to  stop  the  fermentation,  and  consequent  dis- 
tention of  the  stomach  and  bowels  by  the  gas.  Sometimes  this  gas  is  aided  to 
pass  off  by  the  rectum  by  giving  warm  water  injections,  turning  the  horse's 
head  down  hill  and  pumping  in  freely  all  the  bowels  will  retain,  even  if  it  is  a 
bucketful  will  do  no  harm,  but  by  its  wetting  and  softening  influence  aids  the 
escape  of  gas  and  also  the  quicker  action  of  the  physic,  if  one  has  been  given. 
If  the  gas  is  once  started  freely  by  the  rectum  consider  your  horse  safe. 

IV.  But,  lastly,  in  no  case  allow  the  cruel  custom  of  taking  the  horse  out 
and  running  him,  nor  even  trotting  him,  nor  "  rub  his  belly  with  a  chestnut 
rail,"  nor  the  wicked  and  cruel  custom  of  laying  him  on  his  side  and  getting  a 
big  heavy  man  with  coai-se  boots  to  walk  back  and  forth  upon  him.  Some  of 
the  mixtures  to  relieve  pain  and  stop  the  accumulation  of  the  gas,  then  physic, 
and  injections,  if  needed,  to  start  the  gas  off,  must  be  the  main  dependence. 
And,  I  will  only  add,  if  you  now  allow  your  horses  to  die  with  colic  it  is  not 
the  author's  fault,  but  will  be  chargeable  to  yourselves  by  neglecting  to  have  a 
supply  on  hand  of  what  is  liable  to  be  needed  any  day.       ^i ,     ,' 

Corns,  or  Shoe  Boil  of  Horses'  Feet,  Explanation  of  and  Bem- 
edy. — Corns,  also  called  shoe  boils,  are  generally  the  result  of  |)ad  shoeing, 
.».  e.,  allowing  the  heel  of  the  shoe  to  rest  too  far  in,  upon  the  sole  of  the  horse's 
foot.  They  should  nave  their  bearing  upon  the  shell,  or  solid,  outer  part  of 
the  hoof;  then  there  will  be  but  few  corns.  But  when  they  exist,  the  soft  and 
4istiased  part  of  the  sole  must  be  cut  away,  to  allow  the  application  of  the  fol- 


D0MB8T10  ANIMALS. 


671 


lowing  remedy:  Sulphuric  acid,  1  oz.;  nltro-muriatlc  acid,  ^oz.;  corroolve  sub* 
limate,  1  dr.  Dirbctions— Add,  little  by  little,  of  one  acid  to  the  other,  in  an 
«arthen  bowl,  in  the  open  air,  to  avoid  breathing  the  fumes  arising  from  them 
in  mixing.  Mash  the  corrosive  sublimate  finely  and  add  it  to  the  acids.  Then, 
having  pared  and  trimmed  down  to  the  sore,  apply  the  remedy  with  a  swab,  or 
pledget  of  lint  and  bind  on  till  the  corrosion  or  destruction  of  the  hoof  ia 
stopped ;  then  apply  a  soft  healing  ointment. 

Bemarks. — This  is  from  my  old  friend  Wallington,  a  farrier  of  long  prac- 
tice, which  ought  to  be  an  assurance  of  its  value;  but  knowing  the  nature  of 
the  preparation,  I  can  assure  anyone  it  will  be  found  just  the  thing  desired.  Do 
not  get  it  or  either  of  the  acids  on  hands  or  clothing. 

COITDITION  POWDEBS-Tonlc  and  Purifying  to  the  Blood. 

—Sulphur,  6  ozs. ;  gentian  root,  sassafras,  bark  of  the  root,  elecampane  root, 
ginger  root,  saltpeter  and  rosin,  each  2  ozs.;  digitalis  leaves,  buchu  leaves, 
blood  root,  skunk  cabbage  root,  cream  of  tartar,  epsom  salts,  black  antimony, 
fenugreek  seed,  and  rust,  or  carbonate  of  iron,  each  1  oz.  Directions— Pul- 
verize finely,  mix  thoroughly,  and  keep  in  air-tight  boxes.  Dose— give  1  table- 
spoonful  in  feed,  as  below. 

Bemarks. — In  spring  and  fall  use  with  all  stock,  as  well  as  horses,  1  table* 
spoonful  daily,  in  a  bran-mash,  until  you  see  its  beneficial  action,  or  for  2  weeks; 
but  in  case  of  a  horse,  cow  or  ox,  being  in  bad  health,  at  any  time  of  year,  the 
same  dose  twice  daily,  in  a  bran-mash,  may  be  given  for  a  couple  of  weeks,  or 
until  the  desired  result— good  health — is  obtained.  Some  horses  will  not,  how- 
ever, eat  bran-mashes,  then  stir  it  in  wetted  oats.  This  is  especially  valuable 
in  all  the  chronic  diseases,  as  mange,  distemper,  grease-heel,  big-head,  big-leg, 
poll  evil,  fistulas,  yellow  water,  etc.  It  will  show  its  beneficial  effects  very 
<[uickly. 

2.  Condition  Powder,  Relaxing,  for  Use  in  Scratches, 
Grease  Heel,  etc. — The  following  was  published  in  the  Post  and  Tribune, 
by  H.  W.  Doney,  of  Jackson,  Mich.,  in  answer  to  an  inquiry  of  "J.  W.,"  of 
Paw  Paw,  for  a  condition  powder  to  cleanse  the  blood,  in  spring,  adding,  "  I 
have  got  1  horse  tliat  has  had  scratches  most  of  the  time  for  3  years,  and  I  have 
doctored  her  most  of  the  time."    Mr.  Doney,  in  answering,  says: 

I.  "  You  have  a  number  of  them  already  given,  but  here  is  one  for  the 
special  purpose:  Mandrake,  aloes,  epsom  salts,  gentian,  blood  root,  skunk  cab- 
bage, gum  myrrh,  golden  seal,  stillingia,  each  2  ozs. :  sulphur,  licorice  root, 
gfnger  root  and  coriander  seeds,  each  4  ozs. ;  nitre  and  lobelia,  each  3  ozs. ;  cam- 
phor gum  and  copperas,  each  1  oz.  Powder  and  mix  thoroughly.  Dose — One- 
half  ounce  (about  1  table-spoonful)  once  a  day,  in  feed  or  drench.  To  aid  the 
operation  and  produce  better  results,  give  1  pt.  of  sassafras  tea  (daily).  If  fever 
is  present,  give  15  drops  of  aconite  (tinct.  or  fl.  ex.),  once  a  day.  If  paraly- 
sis in  any  form  exists,  give  15  drops  of  belladonna  (tinct.  or  fl.  oz.)  once  a  day; 
or  if  nerve  power  is  lacking,  give  15  drops  nux  vomica  (tinct.  or  fl.  ex.), 
once  a  day."  [These  last  medicines  are  poisonous,  if  used  too  much,  or  too 
often.] 


672 


DR  CHASE'S  RECIPES. 


n,  P7iy»ic,  or  Purge. — Mr.  Doney  continues:  "  Give  a  good  purge  made 
of  fluid  extract  of  mandrake,  blood  root,  liquorice,  each  1  oz.  Dose,  1  dr. 
Adding  to  each  dose  1  oz.  of  aloes  and  2  ozs.  of  epsom  salts  until  the  bowcl» 
respond  freely;  then  lessen  the  dose. 

"II.  Wash.— OnQ  oz.  of  white  vitriol,  1  oz.  of  alum,  1  oz.  gum  catechu,! 
qt.  of  oak  bark  solution,  1  oz.  turpentine.  Mix  and  use  as  a  wash  twice  a  day. 
Take  the  water  in  which  you  boil  potatoes,  1  qt.  Wash  the  limb  with  it  before 
using  the  other.  If  it  will  not  cleanse  the  limb  thoroughly  use  oat  meal  soap. 
Rub  the  limb  until  the  sore  looks  a  bright  pink,  and  the  surrounding  portions 
of  the  leg  white.    Keep  the  stable  well  cleaned.   Use  a  brush  on  the  leg  often." 

8.  Condition  Powder  for  a  Stallion.— White  rosin  and  madder, 
each,  -1  ozs. ;  black  antimony  gentian  root,  fenugreek  seed,  sulphur  and  gin- 
ger root,  each,  3  ozs. ;  anise  seed,  2  ozs. ;  Spanish  flies,  1  oz.  All  made  very 
fine  and  intimately  mixed.  Dose— A  table-spoonful,  a  little  rounding,  in  the 
morning's  feed,  as  he  begins  to  drag  toward  the  last  of  the  season.  This  is  from 
Kobt.  Hudson,  Winfleld,  Kansas.  No  one  need  fear  to  use  it.  And  without 
the  Spanish  flies,  it  is  a  good  alterative  and  tonic  powder  for  any  other  horse. 

Distemper  in  Colts — Treatment.— Distemper  in  a  colt  has  about  3 
weeks  to  nm  its  course;  all  the  medicine  required  is  a  light  dose  of  Epsom  salts, 
say  4  to  6  ozs.,  and  good  nursing.  Give  warm  bran  mashes,  linseed  or  oatmeal 
gruel;  keep  the  animal  warm,  and  rub  the  legs  with  cloths  dipped  in  hot  water; 
a  table-spoonful  of  mustard  in  the  water  would  be  beneficial  if  the  legs  seem  to 
be  weak  and  numb,  or  cold. — N.  T.  Times. 

Epizootic,  the  Most  Successful  Treatment.— Wm.  Home,  a  vet- 
erinary, in  the  Country  Gentleman,  says:  "In  the  treatment  of  the  epizootic  in 
horses,  in  1872,  no  treatment  in  my  own  practice  was  so  effectual,  and  none 
brought  speedier  or  more  permanent  relief  than  a  powerful  stimulant  applied  to 
the  throat  outside,  and  tincture  of  lobelia,  1  oz. ;  gelsemium,  ^  oz.  Mix  and 
place  on  the  roots  of  the  tongue,  80  to  40  drops,  8  times  a  day.  Plenty  of 
pure  air  and  general  warmth,  and  comfort,  make  good  nursing;  not  too  much 
pampering  and  medication. 

Betnarks. — The  Sweeny  Cure,  which  is  a  powerful  liniment,  and  without 
the  alcohol,  will  be  as  powerful  a  stimulant  as  anyone  will  need  in  these  cases.  It 
is  not  necessary  to  blister,  however,  if  it  is  likely  to  do  that;  rub  over  with 
sweet  oil  to  prevent  the  blistering.  Or,  if  made  without  the  cantharides,  it  will 
not  blister.  The  lobelia  helps  the  cough,  and  the  gelsemium  keeps  down  the 
fever  by  lessening  the  pulse.  This  is  claimed  to  be  a  bad  disease;  then  use  the 
condition  powder  No.  1,  in  connection  with  the  other  treatment. 

Galled  Shoulders  and  Saddle  Galls,  To  Prevent  and  Cure.— 
I.  To  prevent  uhoulder  galls  for  horses  easily  galled,  have  a  collar  shield  of 
firm,  smooth-surfaced  leather,  upon  which  the  collar  will  move  or  slip  easily, 
and  thus  not  abrade  or  chafe  off  the  surface  hair,  skin,  etc.;  and  have  the  sad- 
dle lined  with  hard,  smooth-surfaced  leather— rawhide  is  best— like  the  militaiy 
saddle,  but  never  have  one  lined  with  »ny  woolen  stuff. 


n. 


f 


I 


DOMESTIC  ANIMALS. 


678 


II.  2'o  Cure. — Wash  with  soap  suds,  and  apply  the  follov'np  Rolution: 
Copperas,  1  dr.,  and  blue  vitrol,  ^  dr.,  in  water,  1  pt.,  which  will  reduce 
inflammation,  harden  the  surface,  and  aid  the  growth  of  new  skin,  if  broken. 
Never  put  on  the  saddle  nor  the  harness  while  the  place  is  wet  from  the 
application. 

Grease  Heel.— [See  Scratches,  Grease,  etc.] 

Heaves  or  "  Windbroken,"— Necessary  Caution  in  Feeding, 
and  Cure  for  Many.—"  Heaves  and  windbroken  are  one  and  the  same  dis- 
ease, the  first  being  used  to  designate  its  mildest  form;  and  the  latter  when  it 
reaches  its  severest  stages.  It  is  in  reality  a  kind  of  asthma  caused  by  over- 
feeding on  clover  hay,  chaflf,  and  other  coarse,  bulky  and  dusty  fodder.  The 
disease  is  seldom  known  where  horses  are  pastured  all  the  year,  and  clover  in 
some  of  its  species  does  not  enter  into  the  hay  crop.  If  the  horse  has  not  had 
the  heaves  so  long  as  to  be  wholly  beyond  help,  try  feeding  on  corn  stalks,  cut 
moist  hay,  with  canots,  beets,  turnips,  potatoes,  and  other  well  known  nutri- 
tious roots.  Keep  the  bowels  open  by  laxative  medicines,  and  for  a  tonic  give 
arsenic  in  3  gr.  doses  for  2  or  3  weeks.  Give  the  animal  no  dry  hay,  except  a 
little  handful  at  night;  and  if  you  have  good,  well  cured  com  stalks,  these  will 
suffice,  with  plenty  of  roots  and  cut  hay  (wet),  wilh  grain  3  times  a  day." — 
New  York  Sun. 

Remarks. — There  are  some  veterinarians  who  claim  that  the  air  cells,  or 
some  of  them,  are  raptured;  when  this  is  actually  the  case,  there  is  probably  no 
cure;  but  before  this  has  occurred,  it  has  been  claimed  by  M,  Hew,  a  French 
veterinarian,  I  think,  that  15  grs.  of  arsenic,  daily,  for  2  or  3  weeks,  as  McClure 
and  Harvey,  in  their  work  on  the  horse,  inform  us,  "  with  green  food  or  straw, 
and  in  some  cases  bleeding,  was  perfectly  successful,"  in  ten  reported  cpops.  Itt 
one  it  returned  after  3  months,  which  "speedily  yielded  to  a  repetition  of  the- 
same  treatment."  The  way  to  give  it  would  be  to  sprinkle  it  in  fine  powder  om 
a  few  thoroughly  chopped  roots,  5  grs.,  morning,  noon  and  night.  There 
would  be  no  danger  in  its  use,  stopping  at  the  end  of  2  or  3  weeks,  or  when  the 
difficulty  has  been  fairly  overcome. 

INFLAMMATION  OF  THE  BLADDER— Cause,  Symptom* 
and  Treatment. — CavM. — A  correspondent  of  the  Blade,  of  Watertown,, 
N.  Y.,  says:  "  It  is  often  caused  by  the  abuse  of  diuretics,  and  the  frequent  use 
of  rosin,  with  the  idea  that  it  Aoosens  the  skin  and  improves  the  appetite,  too 
often  results  in  this  trouble. 

Symptoms. — "  The  symptoms  are  the  passage  of  the  urine  in  small  quanti- 
ties, and  frequently,  with  evident  pain.  The  animal  turns  and  looks  at  the 
flank;  the  hind  legs  are  restless,  and  the  tail  is  switched  about  violently,  but 
chiefly  downward.  The  horse  moves  stiffly,  and  with  a  straddling  gait  of  the 
hind  legs. 

Treatment. — "  No  diuretics  should  be  given,  but  soft,  mucilaginous  food, 
such  as  linseed  (flaxseed)  and  oats  boiled  (%  pt.  to  1  pt.  would  be  enough  to 
twil  in  a  feed  of  oats),  and  given  with  cut  hay  and  slippery  elm  bark  tea.  This- 
wiU  reliere  the  organ  better  than  medicines.    After  the  inflammation  has  sub- 

43 


674 


DR.  CHASE'S  RECIPES. 


sided  and  the  symptoms  have  been  relieved,  1  dr.  of  chlorate  of  potash  may  be 
given  daily  for  2  weeks  in  the  food,  which  should  be  continued  as  before  for  a 
few  days." 

Remarks. — The  author  would  prefer  the  use  of  acetate  of  potash,  rather 
than  the  chlorate,  in  like  amount.  The  chlorate  can  be  powdered  and  put  in 
the  feed;  1  oz.  of  acetate  would  have  to  be  put  in  a  bottle  with  8  table-spoonfula 
of  water,  as  it  softens  very  quickly  in  the  air;  then  1  table-spoonful  contains 
1  dr.     Put  it  in  the  food  or  drink,  as  you  choose. 

Iiiniments,  Oils,  Salves,  etc.,  for  Horses.— I.  California  Liniment. 
— "Opodeldoc,  spirits  of  turpentine,  oil  of  origanum  and  black  oil,  each,  Sozs.; 
gum  camphor  and  red  pepper,  each,  %  oz. ;  aqua  ammonia,  1  oz. ;  best  alcohol. 
1  qt.  Mix  and  keep  well  corked.  Good  in  all  acute  pain,  rheumatism,  sprains, 
and  iwellings  in  man  or  beast." 

Timarks. — This,  with  the  Black  Oil,  White  Oil,  Gargling  Oil,  and  the 
Green  Salve  following,  and  the  Condition  Powders  for  Stallions,  were  obtained 
from  the  diary  of  Robert  Hudson,  of  Winfield,  Kans.,  who  had  spent  consider- 
able time  in  California,  where  he  obtained  them  from  practical  horsemen;  and 
from  my  own  knowledge  of  the  nature  of  the  articles  used,  lam  free  to  say  one 
will  search  a  long  time  to  find  others  equal  to  them: 

II.  New  York  Sun's  Liniment— The  New  York  Sun  says:  "Of  liniments 
there  are  as  many  different  compounds  as  of  condition  powders;  but  a  good  one 
for  horses  and  other  animals  may  be  made  of  2  ozs.  each  of  oils  of  spike,  origa- 
num and  wormwood,  spirits  of  ammonia  and  spirits  of  turpentine;  then  sweet 
oil,  4  ozs.,  and  best  alcohol,  1  qt.  Mixed  and  kept  in  a  bottle,  corked  when  not 
in  use." 

Remarks.— It  is  a  good  one  for  general  purposes.  See,  also,  "Sweeny 
Cure,"  which  is  a  liniment. 

III.  Black  OiV.— British  oil,  oil  of  spike  (balsam  of  fir),  tanners'  oil,  tam- 
arack balsam  and  oil  of  vitriol,  each,  1  oz. ;  spirits  of  turpentine,  3  ozs.  Mix 
in  the  order  named,  putting  in  the  oil  of  vitriol  slowly,  and  when  cool  the 
spirits  of  turpentine.  Better  be  in  a  quart  bottte.  Very  healing,  and  to  reduce 
inflammations  by  rubbing  in  or  laying  on  with  wet  cloths  or  soft  paper  on 
either  man  or  other  animal. 

rV.  While  Oil,  English. — Spirits  of  turpentine  and  alcohol,  J^  pt.;  olive 
oil,  1  pt.;  hartshorn,  4  ozs.;  camphor  gum,  4  ozs.  Mix.  Used  especially  in 
wounds  and  upon  old  sores. 

I  V.  Oargling  Oil. — White  wine  vinegar  (good  cider  vinegar  will  do),  1  pt. ; 
spirits  of  turpentine  and  sweet  oil,  each,  J^  pt.;  oil  of  vitriol,  1  oz. ;  castile 
soap  and  saltpeter,  each,  2  ozs.  Directions — Shave  the  soap  fine,  pulverize 
the  saltpeter  and  shake  occasionally  till  dissolved,  when  it  is  ready  to  use  upon 
swellings,  wounds,  frostbites,  etc.,  on  horses  or  cattle,  and  it  has  been  used 
extensively  on  persons. 

VI.  Oreen  Salve. — Spirits  of  turpentine,  4  ozs. ;  beeswax,  rosin  and  honey, 
each,  2  ozs.;  lard,  12  ozs.;  finely  pulverized  verdigris,  1  oz.  Directions— 
Heat  all  gently  together,  except  the  verdigris,  then  remove  from  the  fire  and 
stir  that  in  as  it  begins  to  cool,  and  stir  till  cold.    Put  in  tlx  boxes  for  use. 


DOMESTIC  ANIMALS. 


675 


Bemarkt. — Used  upon  old  sores,  cuts  and  wounds,  and  Mr.  Hudson,  named 
vnder  the  California  Liniment,  says  it  was  considered  there  ",the  best  salvo 
known." 

Mange  in  Horses,  Bemedy.— Wilkes'  Spirit  of  tJie  Timea  published 
the  following  as  a  safe  and  elfectual  remedy:  "  Wliulo  (sperm)  oil,  6  ozs.;  oil  of 
tar,  8  ozs. ;  lac-sulphur,  2  ozs. ;  mix  thoroughly  and  apply  with  a  hair  brush, 
first  washing  the  skin  thoroughly.  And  at  the  end  of  the  second  or  third  day, 
the  animal  is  to  be  again  washed,  and  the  remedy  re-applicd;  as  it  is  very  prolv 
4ible  that  all  the  ova  (eggs)  of  the  mange  (or  itch)  insect  are  not  killed  by  the 
first  application. 

Remarks. — As  mange  is  as  contagious  with  animals  as  itch  is  with  children, 
keep  them  from  others;  and  be  careful  also  to  purify  the  stalls,  or  places  where 
they  may  rub;  and  the  harness,  or  saddles,  or  such  parts  of  them  as  come  in 
contact  with  the  diseased  parts  of  the  animal,  should  be  washed  with  strong 
fioap  suds  having  1  part  of  carbolic  acid  (liquid)  to  6  or  7  of  the  suds,  and  care* 
fully  dried  and  aired,  and  the  blanket,  if  any  has  been  worn,  should  be  boiled 
in  soap  suds,  with  1  oz.  of  the  cartolic  acid,  at  least,  to  1  pail  of  suds;  and  the 
curry  comb,  brush,  etc.,  washed  in  the  same  while  hot;  and  afterwards  wet 
with  a  solution  of  arsenic,  or  corrosive  sublimate,  10  grs.,  to  each  ounce  of 
water  needed,  to  wet  them  thoroughly;  for  it  is  very  difficult  to  kill  all  the 
itch  or  man<ie  mites  which  cause  the  disease.  Rub  well  with  sulphur,  also, 
the  saddle,  and  inside  the  harness,  before  again  putting  upon  the  horses.  With 
these  cautions  you  may  feel  safe.  See  also  the  preparation  for  mange  in  dogs. 
It  is  certain  there,  why  not  with  horses?  I  think  it  would  be.  If  there  are 
any  scabs  on  harness,  or  saddle,  be  careful  to  first  remove  them.  And  I  think 
it  advisable  not  to  let  the  mites  upon  one's  hands,  lest  he,  too,  get  the  itch. 
Eemcmber  the  sublimate  is  poison,  as  well  as  the  arsenic,  so  keep  either  out  of 
the  way  of  children.  '  ^ 

1.  Poll-Evil,  Fistula,  etc.,  Suocessflil  Remedies.— Poll-evil  sim- 
ply means  a  disease  of  the  head,  as  the  word  "  poll  "  comes  from  the  Low  Dutch. 
polle,  the  head,  and  as  the  word  evil,  in  connection  with  disease,  signifies 
one  causing  suffering,  we  get  poll-evil,  a  disease  of  the  horse's  head  from  which 
there  is  much  suffering.  As  to  fistula,  it  is  a  Latin  word  and  signifies  a  hollow 
seed,  or  pipe;  hence,  where  we  have  a  hollow  pipe,  running  down  into  a  sore, 
it  matters  not  whether  upon  the  head  or  the  withers  (highest  part  of  the 
shoulders),  of  a  horse  it  is  really  a  fistula  or  a. fistulous  sore;  and,  as  what  will 
destroy  the  pipe  which  runs  down  to  the  bone,  in  one  case,  will  destroy  it  in 
the  other,  we  couple  them  together. 

When  either  has  become  a  running  sore,  you  will  find  the  following  recipe 
from  the  Oermantown  Telegraph,  very  satisfactory,  as  I  have  always  observed 
the  reliability  of  its  recommendations.  It  says:  "  Fiiot,  clean  the  sore  with 
warm,  soft  water,  and  dry  with  soft,  warm  cloths;  then  drop  on  8  or  10  drops 
of  muriatic  acid  twice  daily,  till  it  looks  like  a  fresh  wound;  after  this,  wash 
with  suds  of  castile  soap,  and  leave  it  to  heal,  which  it  will  speedily  do,  if 
enough  acid  has  been  used. 


''311 


""!. 


I   ! 


676 


DR.  CHASE'S  UECIPEa. 


\ 


Remarks. — If  a  pipe  or  pipes  lia  o  already  formed,  be  sure  to  drop  a  few 
drops  of  the  acid  into  ciicli  pipe,  else  it  will  be  sure  to  break  out  again  If  tho 
pipe  is  not  destroyed.  Do  not  touch  the  acid  with  the  fingers,  nor  get  it  upon 
any  place  outside  of  the  sore,  for  if  you  do,  it  will  make  a  sore  of  itself,  destroy 
clothing,  etc.  An  alkali,  as  a  lye  made  of  wood  ashes,  or  sweet-oil  would  bo 
tho  antidote,  and  would  need  to  be  used  quickly,  if  got  upon  the  person  or 
clothing.  Any  of  the  healing  ointments  or  liniments  may  be  used  to  heal  with, 
keeping  the  sore  properly  covered  to  avoid  dust  and  dirt  getting  into  it. 

A  bit  of  concentrated  lye,  which  is  used  for  soap-making,  the  size  of  a  bean 
or  pea,  wrapped  in  a  couple  of  thicknesses  of  tissue  paper  (white)  and  pushed  to 
the  bottom  of  the  pipe,  or  each  pipe,  if  there  is  more  than  one,  will  destroy  the  life 
of  the  pipe,  and,  hence,  cause  it  to  come  out,  and  give  a  chance  to  cure  it  from 
tho  bottom.  Keep  a  piece  of  cotton  saturated  with  a  good  liniment  or  healing 
ointment,  pushed  to  the  depth  of  the  sore,  it  causes  it  to  heal  from  the  bottom, 
otherwise  it  will  break  out  again.  The  concentrated  lye  is  better  than  arsenic  or 
corrosive  sublinate  which  are  poisonous,  and  cause  inflammation  of  themselves, 
while  the  concentrated  lye  does  not  cause  inflammation  of  the  parts,  only 
to  kill  the  unnatural  growth.  The  Telegraph  claimed  to  have  known  the  suc- 
cessful use  of  the  acid  plan  for  a  number  of  years.  The  acid  on  the  sore,  and 
the  lye  in  tho  pipes,  if  there  are  any,  with  cathartics  and  general  tonic  treat- 
ment with  some  of  the  condition  powders,  will  cure  every  case,  the  author  has 
not  a  doubt. 

Fawing  in  the  Stable,  to  Cure  Horses  of  the  Habit.— Fasten  a 
short  piece  of  log  chain — say  five  or  six  links — by  means  of  a  light  strap  to  his 
leg,  just  above  the  knee — in  the  stable,  of  course — so  the  chain  stays  on  tho 
front  of  the  leg,  and  see  how  quick  the  pawing  horse  will  leave  off  the  habit. 
In  most  cases  a  few  days  will  be  sufficient  to  effect  a  cure. — New  York  Weekly, 

Pawing,  Cure  for.— It  is  said  that  this  annoying  habit  can  be  cured  in 
the  following  manner:  Bore  a  hole  on  each  side  of  the  stall  a  little  in  front  of 
where  the  foreleg  stands.  Insert  a  raw-hide,  wedge  tightly  In,  and  allow  the 
ends  to  reach  well  out  toward  the  center  of  the  stall.  When  the  horse  paws  he 
will  catch  the  rawhide  with  the  foot  with  which  he  paws,  and  in  fetching  back 
the  foot  the  cord  of  the  rawhide  hits  him  on  the  other  foot.  A  few  experi- 
ments will  convince  the  horse  that  pawing  with  one  foot  always  causes  punish- 
ment on  the  other,  and  soon  the  annoying  habit  is  cured. 

1.  Bingbone,  Spavins,  etc.— Certain  HemedieB.— Ringbone.— 
Ringbone  and  spavins,  poll-evil  and  flstulas  are  the  most  annoying  diseases 
with  which  our  domestic  animals  are  afflicted;  but  with  careful  observation  of 
the  recipes  the  author  has  gathered  during  ten  years  of  close  scrutiny  of  every- 
thing published  in  our  most  reliable  farm  journals,  will,  we  have  not  a  doubt, 
enable  our  patrons  to  not  only  cure  the  lameness,  but  also  to  remove  or  cause 
the  absorption  of  the  bony  enlargements  in  most  ringbones  and  spavins,  aiid  to 
also  cure  the  unsightly  sores  of  poll-evil  and  fistulas.  The  first  recipe  I  shall 
give  for  ringbone  is  from  a  correspondent  ("  J.H.M.,  of  Wyoming,  0.)in  Farm 
and  Mraide,  of  Springfield,  0.,  in  answer  to  "  S.  F.  W."  in  the  same,  desiring 


-> 


DOMBSTIO  ANIMALS. 


•77 


a  cure  for  this  disease,  which,  if  followed,  he  says,  will  never  fail.  "  Take 
cantharidcs  (of  course,  powdered),  2  ozs. ;  mercurial  ointmeut  or  spirits  of  tur- 
pentine, each,  4  ozs. ;  tinct.  of  iodine,  5  ozs. ;  corrosive  sublimate  (powdered),  5 
drs.  Mix  well  with  lard,  2  lbs.  DiiiKCTioNa— Cut  off  the  hair  from  the  lump 
and  grease  with  and  rub  in  well  the  above  preparation.  In  two  days  after  greaso 
•with  fresh  lard,  and  in  4  days  wash  off  with  soap  suds.  Repeat  every  4  days 
until  the  lump  disappears.     I  have  cured  two  cases  of  ten  years'  standing." 

2.  Ringbone  and  Spavin  Cure.— In  the  same  issue  of  the  Farm  and 
Jpireside  "O.  H.  L.,"  which  I  afterwards  learned,  by  correspondence  with  tho 
editor,  to  be  the  initials  of  O.  H.  Loomia,  of  Kewanee,  111.,  says: 

"  Mr.  Editou:— I  see  in  your  excellent  paper  now  before  mo  an  inquiry 
about  '  ringbone '  on  colts.  Allow  me  to  say  that  over  thirty  years  since,  hav- 
ing a  horse  with  bone  spavin,  I  obtained,  from  an  English  farrier,  this  recipe, 
wiiich  he  said  would  stop  the  growing  of  the  spavin  and  also  cure  rinj^bone.  I 
tried  it  on  my  horse  with  success.  I  afterwards  gave  it  to  a  friend  with  a  colt 
whicli  liad  a  ringbone,  and  it  cured  it,  and  within  the  livst  year  I  had  a  young 
horse  with  ringbone  growing  so  badly  as  to  render  him  useless.  I  had  tlio  med- 
icine applied  and  it  checked  the  growth,  removed  tho  lameness,  and  the  horso 
iuis  done  a  line  summer's  work,  apparently  cured  of  ringbone.  Tho  reciiw  is 
this:  Equal  parts  oil  origanum,  tinct.  myrrh  and  corrosive  sublimate.  Used  as 
a  liniment,  carefully,  as  it  is  severe  but  eilective." 

Remarks. — The  amount  of   corrosive  sublimate  not  being  given  in  this 
recipe,  only  to  be  equal  with  the  origanum  oil  and  tinct.  of  myrrh,  led  to  tlio 
-correspondence,  which  I  shall  give  below,  after  having  given  what  T  consider 
to  be  a  proper  amount  of  the  coiTosive  sublimate,  not  only  in  my  own  judg- 
ment, but  I  have  also  consulted  one  of  our  most  reliable  cliemists  and  druggists 
in  the  city  of  Toledo  of  over  25  years  practical  experience,  and  he  thinks  with. 
me  that  to  dissolve  1  dr.  of  the  corrosive  sublimate  in  1  oz.  of  best  alcoliol  will 
be  the  right  amount,  and  mix  with  1  oz.  each  of  the  oil  of  origanum  and  tinct. 
of  myrrh.    But  if  the  best  re-sublimed  iodine,  1  dr.,  is  added  to  theoz.  of  alco- 
hol with  the  corrosive  sublimate  it  will  be  all  the  better  and  more  certain  for  it. 
To  apply,  follow  the  same  plan  as  directed  in  No.  1  above,  and  rememljer  it  is 
as  good  for  spavins  as  for  ringbones.     Label  it  "  Poison,"  and  keep  it  out  of 
the  way  of  children.    This  recipe,  as  first  published,  led  some  of  the  subscri- 
bers of  the  Farm  and  Fireside  to  inquire  of  the  editor  to  obtain  f  urtlier  instruc- 
tion as  to  the  amount  of  the  corrosive  sublimate  intended,  and  this  led  the 
editor  to  write  "O.  H.  L."  (Mr.  Loomis,  as  above  explained),  and  he  said  in 
answer:     "  The  last  time  the  druggist  had  the  tincture  already  prepared.     It  is 
very  strong — will  take  the  hair  off  when  applied — but  it  coes  the  work.     I  have 
just  returned  from  Kansas,  where  the  horse  is  that  I  had  it  used  upon  last.     He 
is  well.    The  ringbone  does  not  sliow  only  to  a  careful  observer;  has  been 
worked  hard  all  summer.    When  the  remedy  was  first  applied  he  could  no  trot 
—could  hardly  walk,  and  was  pronounced  worthless  by  liorsemen.     I  do  not 
t'.iink  there  is  any  danger  in  using  the  remedy,  if  careful."    So  it  will  be  seen 
that  our  plan  of  the  tinct.,  1  dr.  of  the  corrosive  sublimate  to  1  oz.  of  alcohol, 
is  the  true  plan;  adding,  also,  1  dr.  of  iodine,  in  crystal,  to  the  same  will 
improve  it  and  cure  without  a  doubt.     Still,  I  cannot  see  why  a  man  who  desires 
to  do  good  to  his  fellow-men  sh')idd  give  o^ly  his  initials  instead  of  his  full 


■1^: 


in 

•»ij 


m 


678 


DR  CHASE'S  RECIPES. 


name;  for  everybody  knows  that  the  name  carries  more  than  double  weight 
that  any  man's  initials  will  do.  I  trust  I  shall  not  offend  Mr.  Loomls  by  having 
given  his  name  without  asking  his  permission.  If  I  have,  I  beg  his  pardon,  my 
excuse  being  a  desire  to  do  the  greatest  good  by  giv'ing  the  greater  faith  or  con- 
fidence in  his  recipe,  which  I  know  is  good. 

4.  Spavin,  to  Cure  the  Lameness.— Iodide  of  mercury,  2  drs.; 
lard,  2  02s.  Rub  well  upon  the  enlargement;  repeat  in  2  weeks,'  or  when  the 
now  hair  has  started  out;  and  so  continue  till  the  lameness  is  cured. — Dr.  Horns, 
in  Michigan  Farmer. 

Remarks. — lie  does  not  claim  that  it  will  remove  the  bony  enlargement; 
but  I  think  upon  a  recent  case  and  a  young  liorse,  it  will  cause  its  final  absorp- 
tion.  (See  Fleshy  Tumors  on  Cows  and  Calves).  It  is  from  the  same  veterin- 
arian. If  the  same  amount  of  corrosive  sublimate  were  put  in,  it  will  be  likely 
to  cause  the  absorption  of  the  bony  enlargement,  as  well  as  to  cure  the  lameness. 

6.  Bingbone  and  Spavin  Cure.— Powdered  cantharides,  powdered 
or  3nely  shaved  castile  soap,  rosin  broken  up  finely,  tinct.  of  iodine,  and  laud- 
anum, each,  2  ozs. ;  mercurial  ointment,  5  ozs. ;  pulverized  white  vitriol  (sul- 
phate of  zinc),  %  oz. ;  oil  of  origanum,  camphor  gum,  and  Venice  tm-pentine, 
each,  1  oz. ;  pulverized  corrosive  sublimnte,  }4.  o'- :  '^"1.  2  lbs.  Directions— 
Melt  the  lard  and  stir  in  the  mercurial  ointment  and  rosin,  stirring  until  these 
are  also  melted;  then  add  the  powders,  mi.xing  well;  then  add  the  others,  and 
stir  till  cold.  For  ringbone  or  spavin,  clip  off  the  hair,  and  rub  in  the  ointment 
■well  with  a  wooden  spatula,  or  tlie  heel  of  the  hand ;  after  two  days,  oil  the 
place  with  sweet  oil  Oard  will  do),  and  in  two  days  more  wash  the  place  with 
soap  and  water,  and  rub  in  the  ointment  again,  as  at  first,  and  so  repeat  till  tho' 
l)one  enlargement  is  all  gone. 

Remarks. — A  nephew  of  mine,  Wm.  J.  Call,  of  Gay.ord,  Mich.,  cf  whom 
I  obtained  this  recipe,  told  mo  he  had  cured  ringbones  with  it  satisfactorily.  If 
it  will  cure  ringbones,  it  will  also  cure  spavins.  Keep  the  same  proportions  if 
you  wish  to  make  less.  Remembering  it  will  bo  better  if  the  tincture  of  iodine 
is  made  double  the  usual  strength  by  adding  J^  dr.  more  to  each  ounce  used. 
With  the  foregoing  variety  of  ringbone  and  spavin  cures,  with  the  following 
one  for  wind-galls  or  bag-spavins,  no  one  need  long  keep  a  horse  with  these 
blemishes  upon  him. 

6.  Bingbones  and  Spavins,  Ointment  for.— A  farrier  living  near 
Toledo  uses  the  following  ointment  for  these  purposes,  which  will  be  found 
good,  used  the  same  as  the  other  applications,  cutting  off  the  hair,  greasing, 
washing  off,  re-applying,  etc.,  with  care.  "  Bin-iodide  of  mercury,  iodine,  cor- 
rosive sublimate,  and  cantharides,  all  powdered,  and  mixed  into  cosmoline 
4  ozs." 

Remarks. — None  of  these  preparations  should  be  applied  in  winter,  unless 
the  animal  can  remain  in  stable,  and  be  secured  so  his  mouth  can  not  reach  the 
place,  and  to  avoid  cold,  snow,  etc. 

7.  Bingbone,  California  Cure.— In  February,  1688,  I  received  a 
ietter  from  a  Mr.  W.  J.  McClane,  of  Oakland,  Cal.,  who  said:  "I  am,  and 


DOMESTIC  AMifALS. 


«70 


kave  been  for  the  piixt  21  yeurn,  cnj^agiKl  in  ntock  raising  on  an  oxtremelj  largo 
Kale,"  etc.  The  corrcspondenco  arising  from  tiio  fact  of  his  having  recently 
purchased  a  copy  of  my  "8ccond  Itcocipt  Hook,"  of  which  ho  ppoke  very 
highly,  especially  on  the  subject  if  making  and  keeping  butter:  and  ho  con- 
tinues: "Hoping  to  hear  of  a  third  volume,  in  the  course  of  time,  I  herewith 
■end  you  a  few  recipes,  which  we  Cullforniaus  have  used  and  greatly  rely  uj<on. 

I.  "  To  Cure  Ri,  ne. — Take  a  piece  of  soft  h.'ad  pipe,  or  round  >mr 
about  3>^  inch  in  diamete;  (a  common  bar  of  lead,  the  author  is  sure,  will  do  as 
well  as  anything,  putting  the  round  side  next  to  the  foot),  and  long  enough  to 
extend  around  the  fetlock,  above  the  enlargement.  Bind  the  ends  well  with 
copper  wire,  sufficiently  tight  to  let  the  lead  h>  -xr  upon  the  upper  part  of  the 
ringbone  quite  loosely.  The  weight  of  the  lead  ^  the  healing  qualities  therein 
will  in  a  few  weeks  remove  any  ringbone,  I  have  removed  two  from  a  horso 
in  six  weeks  which  were  of  two  years'  growth." 

Remarks. — I  had  heard  of  such  u  proceeding  before,  Init  not  so  distinctively 
as  to  feel  assured  in  giving  it.     Now  I  have  not  a  dovibt  of  its  practicability. 

II.  '•  rr>j*<«  on  Slock,  to  Remove. — This  gentleman's  cure  for  warts  was  to 
saturate  every  niorning  with  the  milk  of  a  milk-thistle,  foviiid  in  grain  fields;  or 
saturate  a  few  times  with  a  solution  of  corrosive  sublimate." 

Remarks. — Proper  strength  of  this  would  be  },^  dr.  to  1  o?,.  of  alcohol.  Ho 
added,  "  This  is  very  poisonous, "  which  is  correct.  The  author  has  Keen  it 
stated  by  a  stock-keeper  that  for  many  years  he  had  cured  -vviirts  on  horses  and 
cattle  by  putting  on  a  good  daub  of  tar  such  as  wagons  arc  grra.'U'd  with. 

III.  "  Hair  on  Oalls,  to  Restore.— Make  the  spot  or  part  sore  if  not  already 
bO,  and  heal  it  by  rubbir^;  it  every  morning  with  smoked  bacon  in  the  raw  stale. 

IV.  ' '  Branding,  to  Deface. — Create  a  sore,  and  apply  the  raw  bacon  gi'case, 
as  above." 

Remarks. — A  sore  may  be  made  with  any  of  the  blistering  liniments.  Seo 
Horseman's  Hope  Liniment,  among  the  Sweeny  cures,  and  tlie  pain  killer  with 
the  pennyroyal  in  it.  They  are  both  from  the  same  gentleman,  and  will  be 
found  very  valuable.  He  will  please  accept  the  author's  thanks  for  his  interest 
in  the  welfare  of  man  and  the  animal  kind,  by  his  contribution  to  the  doctor's 
"Third  and  Last  Receipt  Book." 

8.  Spa\in8,  Blood  or  Bag  (Wind  Galls),  Thoroughpins, 
Splints,  etc.,  Permanent  Cure  for.— Very  strong  vinegar,  1  pt,;  aqua 
fortis  (nitric  acid),  spirits  of  turpentine,  and  best  alcohol,  each  1  oz.;  mix. 
DiKECTiONS — Bathe  freely,  rubbing  hard.  Rub  downward  until  you  cause 
quite  a  heat  in  the  leg.  It  will  not  cause  any  blister,  whatever,  and  before  you 
realize  it,  it  will  disappear.  It  has  been  over  2  years  since  I  cured  my  mare, 
referred  to  below,  and  she  is  as  good  as  ever  to-day.  Bathe  3  or  4  times  a  day, 
nibbing  hard  every  time.  It  seems  a  very  simple  recipe,  but  I  can  warrant  it 
a  good  one. — B.  F.  C hamberlin,  of  Rich,  Lapeer  county,  Mich.,  in  Detroit  Post 
and  Tribune,  Dee.  1880;  to  which  he  added: 

"  It  effects  a  permanent  cure.  I  have  tested  it  on  my  own  horse,  also  on 
others.  I  have  a  mare  which  had  2  spavins,  1  on  each  hind  leg;  also  2  thor- 
oughpins came  with  them.    I  tried  several  kinds  of  medicine  with  no  effect. 


«80 


DR.  CHASE'S  RECIPES. 


until  I  got  this  recipe.  The  spavins  (wind  galls)  were  as  large  as  a  pint  bowL 
I  considered  her  almost  worthless,  she  being  a  very  small  horse;  but  I  not  only 
cured  her  lameness,  but  caused  the  enlergeraent  to  disappear  entirely  in  3  weeks. 
You  would  not  know  to-day  that  she  ever  had  a  spavin." 

Remarks. — Certainly  testimony  as  large  as  a  pint  bowl  is  all  that  may  be 
demanded,  for  I  never  saw  one  of  these  wind-galls,  or  puffy  lumps,  larger  than 
half  a  hen's  egg — this  was  an  extreme  case — and  so  much  the  more  satisfactory 
for  those  who  may  need  to  try  it,  so  I  give  his  own  words  of  assurance.  A. 
thoroughpin  is  the  same  as  a  bag-spavin,  or  wind-gall,  as  they  are  also  called, 
■except  it  extends  along  a  tendon  up  and  down  the  leg,  rather  than  in  a  lump, 
or  puff — treatment  tlie  same.  If  it  is  ever  found  necessary  to  blister  any  of 
these  wind-galls,  as  they  are  more  often  called,  use  No.  3,  above,  which  con- 
tains all  that  is  required  for  the  longest  standing  cases,  even  for  curbs,  on  the 
back  of  the  leg,  or  splints.  If  not  applied  too  long,  and  well  greased  with 
raw,  fat  bacon,  the  hair  will  come  out  again.  (See  Hair  on  Galls,  to  Resto'-e, 
above.) 

9.  Splints,  Ointment  for.— Bin-iodide  of  mercury,  1  dr. ;  powdered 
cantharides,  2  drs. ;  and  lard,  3^  oz. ;  mix  evenly  into  an  ointment.  Dikec- 
TiONS — Shear  off  the  hair  from  the  enlargement,  and  ruh  in  the  ointment  15 
minutes.  The  third  day  after  apply  sweet  oil,  lard  oil,  or  lard,  to  soften  and 
aid  in  removing  the  scab.  The  horse,  or  colt,  must  not  be  allovvcd  to  get  at  the 
sore  with  his  mouth.     Continue  until  cured. 

Remarks. — The  bin-iodide  and  cantharides  in  this  case,  and  all  the  blister- 
ing, and  applications  of  strong  liniments,  act  as  a  counter-irritant  to  the  pei'ios- 
teum  (the  membrane  covering  all  bones),  or  the  membraneous  sheath  of  the 
tendons,  which  are  inflamed,  in  these  diseases,  and  also  stimulates  the  parts  to 
an  increased  healthy  action,  by  which  the  cure  is  effected.  The  cutting  off  of 
the  hair  is  to  prevent  too  thick  a  pcab,  which  cannot  be  removed  so  easily. 

SWEENY— Liniment,  Oils,  and  Other  Cures  for.— Webster  gives 
ns  no  such  word;  but  it  is  well  understood  by  horsemen,  to  refer  to  a  shrink- 
age of  the  muscles  over  the  shoulder-blade  of  the  hoi*se,  with  a  tightening  down 
of  the  skin  to  the  shrunken  condition  of  the  muscles.  If  it  was  upon  a  per- 
son,  physicians  would  say  the  muscles  were  atrophied,  from  lack  of  nourish- 
ment; then  what  will  stimulate  them  to  a  healthy  action,  so  that  they  shoU 
receive  their  proper  share  of  nutrition,  will  soon  cure  the  difliculty;  hence,  the 
propriety  of  using  some  of  the  following  liniments,  or  oils,  upon  the  affected 
shoulder.    And  first  I  will  give  one  from  a  Kansas  stage  driver,  which  he  called: 

1.  Sweeny  Cure. — Oil  of  origanum,  4  ozs. ;  jil  of  spike,  2  ozs. ;  oil  of 
hemlock,  tinct.  of  cantharides,  spirits  of  turpentine  and  camphor  gum,  each  1 
oz,;  mix  and  keep  corked.  DraECTiONS — Rub  on  well,  once  daily,  lifting  the 
skin  well  at  first.  Two  to  three  weeks  will  cure  bad  cases.  It  will  blister. 
But  if  it  gets  too  sore  miss  a  few  applications,  or  rub  over  with  sweet  oil  (lard 
"will  do),  after  applying.    ' 

Remarks. — This  was  given  me  by  a  stage  driver,  over  whce  route  I  passed, 
April  20,  1876,  from  Wichita  (Wich-e-taw)  to  Winfleld,  Kan.,  assuring  me  he 


DOMESTIC  ANIMALS. 


P*l 


nad  cured  many  bad  cases  with  It.  The  above,  without  cantharides,  put  into  1 
qt.  of  alcohol,  will  make  a  splendid  liniment  for  man  or  beast,  for  general  pur- 
poses. Next  I  will  give  you  the  one  spoken  of  in  No.  7,  of  ringbones,  Califor- 
nia cure,  which  see. 

2.  Horseman's  Hope  Liniment— A  Cure  for  Sweeny  ("  Cali- 
fornian"). — I  will  give  it  in  his  own  words:  "  Ninety-eight  per  cent,  alcohol, 
1  qt. ;  4  ozs.  origanum  oil,  of  best  quality;  2  ozs.  hemlock  oil,  pure;  2  ozs.  sas- 
safras oil,  pure;  add  the  oils  and  stand  till  cut  (they  will  cut,  or  dissolve,  by 
shaking,  immediately);  then  add  the  following:  8  ozs.  aqua  ammc  lia,  strong; 
4  ozs.  gum  camphor;  4  ozs.  castile  soap,  shaved  and  dlasolved  in  a  little  hot 
water;  then  add  the  whole  to  the  alcohol  and  it  is  fit  for  use.  I  have  cured 
Sweenys  on  3  or  4  occasions  with  the  above  by  applying  and  immediately  cover- 
ing the  parts  with  a  heavy  woolen  blanket." 

Bemarka.—l  do  not  think  Mr.  McClane  [see  No.  7  of  Ringbones  for  expla- 
nation] intends  to  be  understood  that  one  application  would  cure,  but  that  to 
continue  its  use  a  reasonable  time  daily  would  do  it,  of  which  I  have  not  a 
doubt.  Still,  I  think  it  a  good  plan  in  all  cases  to  lift  up  the  skin,  by  means  of 
the  thumbs  and  fingers,  to  break  it  loose,  as  it  were,  from  its  attachments  to  the 
muscles  for  the  first  few  applications.  Some  persons,  you  will  see  in  the  next 
recipe,  claim  this  "lifting  up  of  the  skin"  and  allowing  it  to  fill  with  air  will 
cure  the  disease.  I  cannot  say  that  it  will,  but  I  know  the  breaking  up  of  the 
attachment  will  help  the  cure  by  its  stimulating  the  muscles  and  blood  vessels 
of  the  shoulder  to  increased  action,  and  the  admission  of  the  air  will  undoubt- 
edly cause  an  irritation,  and  thus  help  tiie  stimulation. 

Sweeny,  Simple  and  Certain  Cure  for.— A.  W.  Baird,  of  Gibson, 
III,  writes  to  one  of  the  papers  in  answer  to  an  inquiry  for  a  cure  for  this  dis- 
ease, saying:  "The  cure  is  short,  easy,  sure  and  simple.  It  is  this:  With  the 
forefinger  and  thumb  of  the  left  hand  pull  up  the  skin  on  the  shoulder,  pretty 
well  up  on  the  shrunk  place;  then  with  the  small  blade  of  a  penknife  make  an 
incision  through  one  side  of  the  skin  that  is  pulled  up.  Then  with  both  hands 
raise  up  the  skin  around  the  incision,  and  it  will  fill  with  a  r.  Fill  the  shrunk 
place  full;  let  your  horse  stand  a  few  days,  or  run  on  pasture;  he  will  soon  bo 
w»ll;  it  is  a  certain  cure." 

Remarks. — It  strikes  me  that  there  would  be  more  certainty  of  filling  with 
air  if  a  goosequill  was  passed  just  through  the  orifice  in  the  skin  and  then 
inflated  to  its  full  extent  by  blowing.  I  will  give  one  more,  the  oil,  made  with 
angle-worms,  taken  from  the  veterinary  department  of  the  Post  and  Tnhune, 
and  will  also  remark  that  angle-worm  oil  has  been  cpnsidered  valuable  also  for 
stiff  joints,  rheumatism,  etc.  The  additions  to  this  will  make  it«sf  much  better 
than  without  them.     It  is  as  follows: 

4.  •*  Oil  for  Sweeny. — Dig  and  wash  clean  angle  w  „  \t  to  make  1  pt. 
and  put  them  into  a  suitable  bottle,  adding  salt,  by  weight,  1  oz. ;  spirits  of  tur- 
pentine and  sassafras  oil,  each,  1  oz.  Hang  in  tiiesvm  until  the  worms  are  dis- 
solved, then  strain  and  add  oils  of  spike,  hemlock  and  cedar  and  g»im  camphc, 
each,  3  ozs.;  best  alcohol,  1  pt.  Shake  and  bathe  the  shoulder  night  and  morn- 
ing.   11  it  blisters,  or  gives  too  much  pain,  rub  on  a  little  lard  oil  (or  lard)." 


682 


DR.  CHASE'S  RECIPES. 


Remarks. — I  think  this  will  prove  a  very  valuable  oil  for  sweeny,  and  for 
the  general  purposes  of  a  liniment.  In  the  same  issue  was  the  following  treat* 
ment  for 

Strains,  Swelled  Legs,  etc.— Lotion  and  Liniment  for.— L 
Lotion. — Steep  wormwood  herb,  4  ozs.,  in  sharp  vinegar,  2  qts.,  and  add  salt» 
3  lbs.    Bathe  the  limb  thoroughly  with  this,  then  use  the  following; 

II.  Liniment. — Oil  of  spike,  1  oz. ;  oils  of  hemlock,  cedar,  and  camphor 
gum,  turpentine  and  sweet  oil,  each  2  ozs.,  in  1  qt.  of  arnica.  Shake  before 
applying. 

Remarks. — The  author  not  being  much  of  an  arnica  man,  would  say,  that 
in  his  estinmtion,  this  would  be  a  far  better  liniment  to  put  these  into  1  qt.  of 
alcohoL 

1.  SCBATCHES,  GBEASE  HEEL,  ETC.— To  Avoid  and  to 
Cure. — To  avoid,  keep  the  horse  in  good  health,  and  in  the  wet  and  muddy 
season — fall,  winter  and  spring — keep  the  naturally  long  hair  of  the  fetlocks, 
especially  of  the  hind  legs,  which  are  much  the  more  liable  to  this  disease,  cut 
rather  closely,  so  that  by  proper  grooming,  these  parts  soon  dry,  and  thus  avoid 
this  difficulty — I  say  this,  for  as  a  general  thing,  it  begins  with  slight  inflam- 
mation of  the  skin,  when  it  is  scratches,  proper;  but  which,  if  allowed  to  pro- 
ceed to  deeper  and  more  extensive  inflammation,  causing  the  cracking  of  the 
skin,  and  the  escape  of  a  greasy  and  purulent,  or  foul  matter,  to  exude  from 
the  cracks,  which  also  excoriates  and  extends  the  inflammation  to  all  parts 
which  it  touches,  when  "grease"  may  be  considered  to  have  taken  full  pos- 
session; and  if  not  now  met  with  proper  treatment,  the  exudation  assumes  a 
foul  smell,  and  finally  a  fungus  growth  may  arise  in  lumps— grape-like— to 
cover  the  whole  of  tihe  diseased  parts,  leaving  a  red  and  angry  appearance. 
Of  course  this  is  not  common;  for  proper  constitutional  treatment,  by  condi- 
tion powders,  combining  cathartics  and  diuretics,  as  well  as  tonics,  with  some 
of  the  following  local  applications,  will  prevent,  or  cure,  this  disease.  (See  Con- 
dition Powders,  Nos.  1,  2  and  3,  and  also  the  one  given  in  connection  with 
Cribbing.) 

2.  Grease  Heels,  National  Live  Stock  Journal's  Cure.— 
Attend  to  cleanliness.  Apply  during  2  days  poultices  of  equal  parts  of  bran, 
flaxseed  meal,  and  powdered  charcoal.  Thereafter  apply  twice  or  thrice  daily 
a  portion  of  oxide  of  zinc  ointment  (this  is  made  with  oxide  of  zinc,  1  oz.,  to 
benzoated  lard,  6  ozs.),  previously  removing  all  secretions  of  matter  as  well  as 
dry  scabs  and  crusts.  [This  must  be  done  with  warm  water  and  castile  soap, 
washing  carefully  and  drying  perfectly.]  If,  after  a  week  or  10  days,  the  case 
does  not  improve  satisfactorily,  apply  instead  of  the  ointment  twice  or  thrice 
daily  a  portion  of  a  mixture  of  1  oz.  of  Goulard's  extract  and  %  oz.  of  car- 
bolic acid  to  }4  P^-  of  water.  Give  loosening  food,  among  which  may  be  mixe(f 
2  drs.  of  nitrate  of  potash,  morning  and  evening,  during  1  week. 

Remarks. — This  poultice  may  be  considered  one  of  the  best  that  can  be 
made,  which  I  know  from  personal  experience,  except  the  bran,  to  which  I 
have  no  particular  objections.  Although  I  havr  never  had  the  scratches  proper, 


DOMESTIC  ANIMALS. 


C8$ 


yet  I  had  something  much  worse  some  50  years  ago.  I  had  a  foot  mashed  in  a 
threshing  machine,  and  mortification  set  in  uiron  two  of  the  toes,  but  the  young 
physician  was  equal  to  the  occasion  with  a  poultice  of  flaxseed  (properly  boiled, 
as  there  was  no  flaxseed  meal  tJien  kept  by  druggists),  and  thickened  with  pow- 
dered charcoal,  the  mortiflcation  was  stopped  from  extending,  and  the  mortified 
parts  separated  from  the  healthy  parts;  when  the  tendons  only  had  to  be  clipped 
to  remove  them  wholly  from  the  foot;  hence  no  one  need  be  afraid  to  tie  to  this 
poultice,  and  the  whole  treatment  will  be  found  good,  not  forgetting  the  consti- 
tutional or  condition  powder  part  of  it,  in  all  cases. 

3.  Scratches,  Canadian  Bemedy.— A  Canadian  correspondent  of 
the  Sdeniific  American  gives  the  following  simple  remedy  for  scratches  in  horses. 
He  says:  "Having  tried  many  lotions,  etc.,  only  to  obtain  temporary  relief 
for  my  horse,  I  concluded  to  try  a  mixture  of  flowers  of  sulphur  and  glycer- 
ine, which  I  mixed  into  a  paste  using  sufficient  glycerine  to  give  it  a  glossy 
appearance,  and  the  results  I  obtained  in  a  short  time  were  truly  wonderful.  I 
apply  this  paste  at  night,  and  in  the  morning  before  going  out  I  apply  plain 
glycerine." 

liemarka. — This  is  undoubtedly  very  valuable,  for  in  McClure  and  Har- 
vey's edition  of  Stonehenge's  English  work  on  the  horse,  in  speaking  upon  the 
subject  of  grease,  says:  "  The  skin  must  be  kept  supple  (soft  and  pliant),  and  at 
the  same  time  suitable  to  a  healthy  action.  For  the  fonner  purpose,  glycerine 
is  the  most  valuable,  being  far  more  efllcacious  than  any  greasy  dressing,  such  a» 
we  were  obliged  to  employ  before  the  discovery  of  this  substance,  etc. 

He  uses  it  in  all  stages  of  the  disease,  to  keep  the  skin  soft.  To  stimulate 
to  a  healthy  action,  he  uses:  "Chloride  of  zinc,  30  grs.,  to  soft  water,  1 
pt.,  and  thorough  cleansing  with  soap  and  warm  water,  and  thorough  drjring, 
appljdng  this  with  a  brush,  only  sufficient  to  dampen  the  parts,  and  15  minutes 
after,  applying  glycerine,  and  if  not  improved  in  a  few  days,  he  increases  the 
strength  of  the  zinc  solution  to  40  or  50  grs.  to  the  pt. — repeating  night  and 
morning  with,  of  course,  constitutional  treatment. 

4.  Scratches,  Simple  Bemedy  for.-^A  correspondent  of  the  Western 
Rural  sent  this,  as  he  calls  it,  "  Simple  Remedy  for  Scratches,"  which  he  also 
said  has  been  thoroughly  tested  and  proved  highly  successful:  "Wash  the  sores 
thoroughly  with  warm,  soft  water  and  castile  soap;  then  rinse  them  ofE  with 
clear  water,  after  which  rub  them  dry  with  a  cloth.  Now  grate  up  some  car- 
rots and  bind  them  on  the  sores.  This  should  be  repeated  every  day,  for  4  or 
5  days,  when  the  scratches  will  be  cured. 

Remarks. — I  know  that  carrot  poultice  is  very  good;  but  I  would  suggest 
here,  that  it  should  be  repeated  twice  daily,  night  and  morning,  instead  of  only 
daily,  as  tl\e  writer  directs;  but,  if  no  carrots  are  to  be  had,  take  the  following,, 
unless  you  prefer  the  first  one,  or  some  other  of  the  recipes  here  given.  Boiled 
and  mashed  turnips,  thickened  with  powdered  charcoal,  are  undoubtedly  good, 
whether  they  will  prove  as  good  as  the  bran  and  flaxseed  meal  of  No.  1  or  not, 
I  leave  for  each  one  to  judge  for  himself,  when  either  can  be  had;  or  to  use  tha 
one  he  can  get  the  materials  for,  when  the  other  cannot  be  obtained,  this  is  the 


684 


DB.  CHASE'S  BECIPEa. 


object  of  giving  several  recipes  for  any  disease.  Tliere  is,  however,  a  different 
dressing  in  the  next,  to  follow  the  poulticing,  which  is  undoubtedly  valuable, 
especially  when  the  white  lead  is  mixed  with  tanner's  or  currier's  oil,  as  there 
recommended. 

5.  Scratches  or  Grease  Heel  in  Horses,  Simple  and  Cheap 
Semedy. — The  following  which  is  the  last  I  shall  give  upon  this  subject,  was 
"from  one  signing  himself  "A  'Subscriber,"  of  Hillsdale,  Mich.,  to  the  Detroit 
Tribune,  in  answer  to  an  inquiry  of  H.  E.  Lyon,  concerning  the  treatment  of 
scratches;  but  to  which  he  says:  "  I  will  state  that  I  think  it  a  case  of  grease 
heel,  which  is  far  worse  than  common  scratches.  The  remedy  prescribed  in 
the  Trilncne  is  a  good  one,  but  I  have  a  simple  and  cheap  remedy.  CleanUness 
in  the  stable  has  much  to  do  in  the  case,  keeping  the  stable  well  cleaned  and 
littered  with  clean,  dry  straw. 

I,  "  Give  the  following  condition  powder:  Jamaica  ginger,  8  ozs. ;  gentian 
root,  2  ozs. ;  niter,  blood  root,  and  arnica,  each,  1  oz. ;  crude  antimony  (black), 
J^  oz.  DiKECTiONS — All  to  be  finely  powdered  and  thoroughly  mixed  together, 
then  give  1  large  table-spoonful  in  bran  mash  once  each  day  for  6  days;  then 
omit  3  days,  and  again  repeat  2  or  3  days.  This  is  equally  good  for  any  horse 
that  is  out  of  condition,  or  wants  an  appetite. 

II.  "  For  the  sore  heels:  Cleanse  the  parts  affected  thoroughly  with  castile 
soap  and  soft  water,  and  when  thoroughly  dry,  boil  turnips  (have  boiled  and 
mashed  and  already  mixed,)  and  mash,  and  to  this  add  finely  pulverized  char- 
coal. Poultice  with  this  for  3  days,  changing  the  poultice  twice  each  day;  then 
cleanse  thoroughly  again  with  castile  soap  and  soft  water,  and  when  the  parts 
are  thoroughly  dry,  mix  (have  already  mixed)  together  tanner's  oil  and  white  lead 
to  the  consistency  of  paint;  apply  thoroughly  with  a  brush  to  the  affected 
parts  once  each  day.  A  few  applications  will  generally  suffice.  Cleanliness  in 
the  case  has  much  to  do  in  effecting  a  cure.  The  white  lead  is  of  the  greatest 
importance  in  the  case,  but  works  best  when  incorporated  with  tanner's  oil. 
Hoping  this  may  prove  beneficial  to  Mr.  Lyon,  I  submit  it  to  your  consideration 
if  you  think  proper  to  publish." 

Remarks.—  .i  course  they  published  it,  and  it  will  be  found  good  treatment, 
although  I  must  say  that  our  condition  powders  will  have  a  more  general  action 
upon  all  the  secretions  than  "Subscriber's";  but  his  turnip  poultice  with  the 
charcoal  thickening  and  the  white  lead  in  tanner's  oil,  will  no  doubt  prove  verj' 
satisfactory  to  all  who  try  them.  I  have  known  common  white-lead  paint  to 
act  nicely  upon  galled  shoulders,  while  this,  with  the  tanner's  oil  in  place  of 
linseed  oil,  will  prove  more  softening  and,  I  think,  also  more  healing. 

Surfeit  in  Horses,  Cause  and  Cure.— Surfeit  is  a  disease  more  par- 
ticularly affecting  the  skin,  in  which  at  first  there  will  be  found  hard  lumps, 
and  if  not  soon  cured,  will  finally  become  sore  and  a  sticky  matter  exude,  form- 
ing scales  or  scabs,  and  the  treatment  become  more  difiicult.  It  is  believed  to 
arise  from  the  horse  having  been  overworked  or  overdriven,  by  which  the 
bipod  has  become  heated;  then,  by  drinking  cold  water,  or  standing  in  the  cold, 
they  become  chilled,  which  shows  itself  in  the  skin,  more  particularly  because 


A 


DOMES!  IC  ANIMALS. 


68{^ 


the  kidneys  fall  to  depurate  the  blood,  t'.  «.,  to  take  up  and  cany  off  the  effete 
or  worn  out  portions  of  the  system,  which  are,  therefore,  thrown  upon  the  skin 
In  too  great  quantities  to  obtain  free  escape,  and  hence,  diuretics,  such  as  niter, 
y^  oz.  .dissolved  in  a  little  water,  and  given  in  its  drink  night  and  morning,  or 
an  ounce  daily  of  sweet  spirits  of  niter  in  the  same  way  for  a  few  days,  will 
if  taken  in  hand  soon,  generally  correct  the  difficulty ;  but  if  the  horse  is  not  in 
general  good  health,  a  general  constitutional  treatment,  with  some  of  tlie  con-  • 
dition  powders,  care  in  his  feed  and  grooming,  as  well  as  to  see  he  is  not  again 
over-heated,  will  be  necessary.  Cathartics,  however,  are  not  considered  as 
essential  in  this  disease  as  diuretics.  I  do  not  see  that  any  writer  upon  this 
subject  directs  any  application  to  the  skin;  but  I  should  most  positively  recom- 
mend the  daily,  or  twice  daily,  application  of  a  good  stimulating  liniment  to  be 
well  rubbed  into  the  diseased  parts  of  the  skin,  for  I  know  it  will  expedite  the 
cure  as  much  as  an  itch  ointment  helps  to  more  quickly  cure  the  itch. 

Remarks. — Many  is  the  horse  that  has  been  spoiled  by  hitching  into  a 
buggy  or  wagon  and  being  driven  quickly  to  town,  then  allowed  to  stand  for 
hours,  often  I  have  seen  it  till  eleven  o'clock  at  night,  in  a  cold,  dreary  wind, 
while  the  driver  " gossiped "  and  "guzzled "  in  a  warm,  comfortable  room.  If 
this  must  be  done,  for  humanity's  sake  put  the  horse  into  a  comfortable  stable. 

1.  WARTS  ON  HORSES  OR  OTHER  STOCK-To  Cure.- 
A  farmer  writing  to  one  of  the  papers  says:  "  I  had  a  mare  some  years  ago 
that  had  a  large  wart  on  her  side,  where  the  harness  rubbed  and  kept  it  sore. 
In  the  summer  the  flies  made  it  worse.  To  prevent  this  I  put  on  a  good  daub 
of  tar,  and  in  a  few  weeks  the  wart  was  killed  and  disappeared.  I  have  fre- 
quently tried  it  since  on  cattle  and  horses,  and  seldom  had  occasion  to  make  a 
second  application.    The  remedy  is  simple  and  effectual." 

Bemarks. — I  am  not  able  to  see  any  chemical  property  in  the  tar  to  effect  a 
cure;  yet  I  have  not  a  doubt  of  the  fact,  as  above  given.  If  this  fails  in  any 
case  apply  the  following: 

2.  Warts,  Effectual  Cure  for,  on  Horses  or  Persons.— Take 

full  strength  acetic  acid,  and  with  a  3-cent  camel's  hair  pencil  (brush)  just  fairly 
wet  the  wart  all  over.  A  few  applications  will  cure  them  on  man  or  beast. 
Don't  put  on  enough  to  run  off  the  wart  upon  the  skin,  to  make  a  sore. 

8.  Put  1  oz.  of  powdered  sal-soda  (washing  soda)  in  a  2  oz.  vial  and  fill 
with  water,  and  wet  the  warts  thoroughly  with  this,  is  also  effectual,  by  a  few 
applications,  in  all  cases,  as  with  No.  2.  A  little  of  this  soda  in  water  to  soak 
the  feet  in,  for  those  who  have  corns,  (which  see)  will  soften  up  the  dead  part, 
and  make  its  removal  easy. 

1.  WORMS— Sucoessftil  Remedies.— For  the  long  worm  whicli 
inhabits  the  small  intestines  of  the  horse,  and  sometimes  find  their  way  into  ths 
stomach,  a  Mr.  Rhodes,  a  farmer  near  Ann  Arbor,  Mich.,  gave  me  the  follow- 
ing as  a  certain  cure:  Burn  black  ash  bark,  and  give  the  ashes,  in  1  table-spoonfuk 
doses,  in  his  feed  every  morning  for  3  mornings,  then  skip  3,  till  9  doses  are  given. 

Remarks. — Believing  that  the  alkali  arising  from  these  ashes  coming  in  con- 
tact with  the  linings  of  the  stomach,  and  intestines,  will  correct  the  mucus  con- 
dition of  these  parts,  in  which  the  worms  find  themselves,  I  give  it,  expecting 


686 


DR  CHASE' B  RECIPES. 


ft  to  cleanse  the  parts  and  eradicate  the  worms.  If  this  fails  in  any  case,  ho\»>- 
ever,  give  a  drench  of  linseed  oil,  1  pt.,  with  J^  oz.  of  spirits  of  turpentine  In 
It,  and  repeat  it  the  third  morning  after,  if  the  first  dose  does  not  carry  them  off 
freely.  The  same  you  will  see  is  used  as  an  injection  for  pin-worms,  below. 
It  Is  safe  in  either  method  of  using. 

2.  For  the  Fin-Worms  that  Infest  the  Reotum.— I  cannot  see 
■why  a  solution,  weak  lye,  made  with  these  ashes,  and  injected,  for  a  few  times, 
'will  not  also  eradicate  them.  Some  of  these,  however,  almost  always  go 
higher  up,  to  get  out  of  the  reach  of  injections,  and  after  a  week  or  10  da.'s 
return  to  the  rectum,  when  the  same  shall  be  repeated,  to  clear  them  out  en- 
tirely,  no  matter  whether  you  use  this,  or  inject  the  usual  remedy;  which  i? 
linseed  oil,  1  pt.,  with  ]4  oz.  spirits  of  turpentine  in  it,  injecting  every  morning 
for  a  week,  with  the  repetition,  as  above.  It  is  welh  also,  after  either  of  these 
treatments,  to  tone  up  the  system  with  the  tonic  condition  powders,  which  never 
come  amiss,  spring  and  fall,  although  no  special  disease  may  manifest  itself. 

Heaves,  a  Claimed  Cure. — Although  this  is  out  of  its  alphabetical 
place,  as  I  have  tried  to  arrange  the  horse  recipes,  yet  as  it  was  given  by  the 
same  man  who  gave  the  ash  plan,  above,  for  worms,  I  will  give  it  here,  and 
although  I  can  hardly  expect  it  to  cure  the  worst  heaves,  as  he  claims,  it  may 
prove  better  than  I  have  dared  to  hope,  as  the  article,  blood  root,  is  known  to 
be  valuable  in  coughs  and  throat  difficulties  of  persons.  He  says:  Get  blood 
root,  y^  lb.,  pulverized,  and  give  1  table-spoonful  in  the  feed,  the  same  as  tlie 
ashes  were  to  be  given  for  the  worms,  above,  (on  the  old  plan  of  take  3  and 
ekip  3,  till  nine  are  taken),  will  cure  the  worst  heaves:  He  says,  however,  fol- 
low it  up  till  cured. 

Feeding  Stock  Horses,  and  Also  Best  Bations  for  Winter 
^Feeding  on  the  Farm. — Although  considerable  has  already  been  said  as  tc 
proper  care  in  feeding  work-horses  especially  to  avoid  colics,  etc. ;  yet  stock 
horees,  nor  the  plans  of  general  feeding,  and  especially  the  winter  care  of 
horses,  when  but  little  is  being  done  with  them,  have  not  been  fully  considered; 
and  as  such  matters  are  known  to  be  better  understood  by  stockmen,  I  will 
quote  from  E.  W.  Stewart,  in  the  Rtiral  New  Yorker,  one  of  the  most  promi- 
nent men  of  that  class  in  our  country.  See,  also,  an  item  taken  from  his  prize 
essay  on  "Fattening  Caftle,"  found  under  that  head.  Every  word  from  such 
a  man  may  be  considered  perfectly  reliable  and  the  best  thing  to  "  tie  to  "  that 
<;an  be  found  upon  the  subject  upon  which  he  is  speaking.  Upon  the  impor- 
tance of  the  horse  as  the  motive  power  on  the  farm,  and  also  [the  importance 
■of  keeping  him  in  full  condition  and  strength  in  winter,  he  says : 

I.  "  The  horse  is  the  principal  motive  power  on  the  farm,  and  therefore 
needs  the  best  attention.  This  class  of  stock  is  kept  wholly  for  its  muscle,  and 
the  working  and  culture  of  the  fann  must  depend  greatij  upon  the  character 
and  condition  of  the  horses.  The  winter  season  is  one  ot  comparative  leisure 
for  horses,  as  farms  are  usually  managed,  and  farmers  appear  to  think  horses 
require  little  attention  when  they  are  not  in  hard  labor.  They  are  quite  in  the 
habit  of  keeping  them  upon  poor  Iiay  and  straw  at  this  season,  reserving  all 
^ain  for  spring  feeding.  But  this  is  very  bad  policy.  Horses  generally  come 
to  winter  quarters  in  thin  condition  from  their  summer's  labor,  and  require 
judicious  feeding  and  good  care  to  recover  their  full  working  capacity;  and 


DOMEbTlC  ANIMALS. 


687 


farmers  shovid  remember  that  it  is  murh  cheaper  to  put  horses  ia  condition 
■when  work  Is  very  light,  and  that  all  the  extra  flesh  put  on  in  winter  represents 
so  much  e\tra  labor  available  in  spring.  Besides,  it  should  always  be  the  aim 
of  team-owners  to  keep  their  horses  in  good  working  condition,  for  it  takes  less 
food  to  keep  up  condition  than  to  recover  it  when  lost." 

II.  To  avoid  cdica  and  aid  in  digestion  he  says:  "  Let  us  examine  a  few 
rations  for  work-horses  in  winter.  Horses  are  often  subject  to  colic  from 
improper  feeding.  When  fed  upon  cornmeal  alone,  its  large  percentage  of 
starch  renders  it  too  heating,  and,  besides,  it  is  a  very  concentrated  food,  and 
being  just  moistened  with  saliva  so  as  to  be  swallowea,  it  goes  into  the  stomach 
in  the  compact  form  of  dough,  and  the  gastric  juice  cannot  circulate  through 
it  so  as  properly  to  perform  its  office,  and  internal  heat,  fever  and  colic  often 
occur  from  want  of  proper  digestion.  All  such  concentrated  food  should  be 
mixed  with  cut  hay,  the  hay  being  just  moistened  so  that  the  meal  will  adhere 
to  it.  This  mixes  the  concentrated  with  the  bulky  food,  and  the  hay  separates 
the  particles  of  meal  so  as  to  render  the  mixture  porous  and  the  gastric  juice 
now  circulates  freely  through  the  mass  and  operates  upon  the  whole  contents  of 
the  stomach  at  once.  The  best  way  to  use  cornmeal  as  a  single  grain  food  is  to 
mix  it  with  moistened  (cut)  clover  hay.  If  the  clover  is  of  good  quality  it  con- 
tains a  larger  percentage  of  albuminoids  (muscle-forming  food)  the  \  cornmeal, 
and  thus  helps  to  baknce  the  constituents." 

[Possibly  it  may  not  be  amiss  to  call  attention  here  to  the  subject  of  scald- 
ing meal  by  pouring  on  boiling  water,  as  mentioned  under  the  head  of  "  Meal 
and  Hay  for  Fattening  Stock."  If  scalding  it  for  fattening  purposes  makes  it 
more  digestible,  why  not  in  general  feeding?  Still,  as  it  is  to  be  mixed  with  cut 
hay  here  it  is  not  so  absolutely  necessary. — Axjthob.] 

III.  On  ilie  Beat  Feed  or  Rations  for  Work- Horses  he  says:  "But  one  of 
the  best  rations  for  work-horses  is  corn,  oats  and  flaxseed,  ground  together — the 
corn  and  oats  in  equal  weight,  and  to  19  bushels  of  the  mixture  of  corn  and 
oats  add  1  bushel  of  flaxseed,  and  grind  fine,  all  together.  The  corn  and  oats 
make  a  well-balanced  ration,  and  the  flaxseed  is  rich  in  oil,  muscle-fonning  and 
bone- building  elements;  but  its  oil  is  its  greatest  sanitary  element.  This  small 
proportion  of  oil  is  just  suflieient  to  keep  the  bowels  in  excellent  condition,  the 
coat  sleek,  and  every  part  of  the  system  in  well-balanced  activity.  And  then 
by  feeding  this  ground  mixture  with  twice  its  bulk  of  moistened  cut  hay  you 
have  as  perfect  a  ration  for  work-horses  as  can  be  compounded.  All  regular 
grist-mills  now  have  an  apparatus  for  mixing  different  grains  together,  so  that 
the  farmer  has  only  to  carry  the  oats,  corn  or  flaxseed  in  proper  quantity  to  mill 
and  they  will  all  be  mixed  without  hand  labor.  If  the  farmer  has  no  straw- 
cutter  he  may  use  oats  or  wheat  chaff  to  mix  with  the  meal  to  render  it  porous." 

[The  author  would  hardly  risk  the  mixture  of  so  small  a  proportion  of 

flaxseed  with  the  other.    I  should  prefer  it  to  be  ground  alone  and  put  in  the 

proper  amount  with  each  feed;  but  possibly  the  machinery  Mr.  Stewart  refers 

to  may  do  it  better  than  I  should  expect.] 

IV.  For  Wintenng  Iloi'sen  Doing  but  Little  Work — Amount  and  Kinds  of 
Feed  Necessary. — Upon  this  subject  he  closes  by  saying:  "In  wintering  horses 
that  are  doing  but  little  work,  straw  may  be  fed  with  the  last  ration  and  the 
iiorses  will  do  well.  From  8  to  10  lbs  of  this  meal  to  each  horse  daily  will 
bring  them  through  finely,  even  on  good  straw.  When  oats  are  too  expensive 
fornmeal  and  wheat  bran  mixed  ia  equal  weights,  with  1  pt,  of  oatmeal  to  each 
horse,  will  give  a  good  result.  If  hay  is  scarce,  2  lbs.  of  decorticated  (hulled) 
cotton-seed  meal,  4  lbs.  of  cornmeal,  4  lbs.  of  bran  and  cut  straw  will  winter 
horses  well.  But  there  siiould  always  be  a  variety  in  the  food.  If  the  farmer 
lias  clover  hay  and  straw,  these  should  be  mixed  together— better  if  both  be  cut 
before  mixing,  but  they  may  be  mixed  in  the  manger  without  cutting." 


<I88 


DH.  CHASE'S  RECIPES. 


Amoiint  of  Pood  Necessary  for  a  Horse  at  "Work.— The  Eng. 
lish  railway  (or,  aa  we  call  them  here,  street  car)  companies,  feed  their  horses  a 
mixed  feed,  about  as  follows,  for  6  horses:  Hay,  876  lbs.,  and  straw,  84  lbs. 
both  cut  into  chaff;  oats,  886  lbs.;  Indian  corn,  252  lbs,;  beans,  84  lbs.- 
bran,  14  lbs.  All  mixed  evenly  together  and  ground;  then,  I  should  judge, 
mixed  proportionally,  with  the  moistened  cut  hay  and  straw.  This  makes  an 
average  of  11  lbs.  of  the  mixed  hay  and  16  lbs.  of  the  mixed  grain  for  each 
horse  daily.    A  fair  feed,  if  not  overworked,  as  many  of  them  do  in  our  cities. 

A  Pennsylvania  farmer  says:  Two  quarts  of  meal  per  day  is  not  enough 
for  a  horse  that  is  working;  but  an  excellent  mixture  of  grain  is  cracked  corn 
1  bushel,  and  oats,  2  bushels.  [The  author  would  say  better  if  ground  together 
in  equal  proportions.  See  Mr.  Stewart's  Best  Feed,  or  Rations  for  Work 
Horses.]  Of  this,  he  goes  on  to  say,  a  small  horse  that  is  driven,  or  worked, 
should  have  2  qts.  at  a  feed,  given  3  times  a  day,  with  5  lbs.  of  hay  (cut),  night 
and  morning.  And  a  horse  that  is  not  working,  but  will  be,  soon,  would  be  the 
better  for  a  daily  feed  of  2  qts  of  grain  (oats)  given  at  noon. 

Bemarka. — This  undoubtedly  refers  to  a  horse  which  is  not  being  fed  upon 
the  meal  mixture,  but  simply  hay,  or  other  coarse  food. 

For  Old  Horses. — For  old  horses  the  oats  should  most  certainly  be 
ground,  and  their  coarse  food  also  cut,  dampened  and  the  ground  oats  mixed 
with  it,  as  their  teeth  are  not  in  condition  to  grind  for  themselves;  and  if  they 
are  left  to  do  it,  they  do  not  get  half  the  value  of  the  grain.  It  is  worthy  of 
attention.  Younger  horses  may  do  tolerably  well  grinding  for  themselves;  but 
they  will  do  much  better  if  it  is  ground  for  them. 

Apples  Valuable  for  Horses.— Remarks  have  been  made  in  connec- 
tion with  the  subject  of  carrots,  parsnips  and  other  roots  of  valuable  food  for 
cattle,  etc.,  in  which  apples  are  shown  to  possess,  largely,  the  power  of  dis- 
solving other  coarse  food  for  them,  why  not  then  good  for  horses?  (See  this 
pectine,  or  dissolving  power,  described  in  connection  with  carrots  and  other 
roots  for  cattle.  Apples  possess  it  in  greater  abundance  than  almost  any  other 
article  known.)  Of  course  it  is  only  sour  apples  that  havo  this  power,  and 
hence  it  is  only  them  that  should  be  fed.  One  writer  says:  I  li.ivc  occasionally 
fed  sour  apples  to  my  horses,  with  excellent  results.  They  are  a  certain  cure 
ior  worms.  I  feed  half  to  a  whole  pailful  once  a  week.  Another  one  says:  I 
am  in  the  habit  of  turning  my  horses  into  the  CTchard  in  the  fall,  where  they 
can  eat  as  many  apples  as  they  like.  I  And  they  derive  much  benefit  from  them, 
and  gain  flesh  much  moi-e  rapidly  than  others  which  did  not  receive  an  apple 
feed. 

Parsnips  Valuable  as  Food  for  Horses.— In  the  article  above 
referred  to,  parsnips  were  spoken  of  as  having  been  fed  in  France,  by  a  horse 
breeder,  there,  for  20  years,  with  better  success  than  when  he  used  to  feed  car- 
rots, from  the  larger  amount  of  pectine,  or  pectic  acid,  which  they  contain.  It 
is  from  the  presence  of  this  dissolving  power,  in  apples,  as  well  as  parsnips, 
carrots,  beets,  ratabagas,  etc.,  which  make  them  so  valuable  as  ^ood,  when  pro- 
,perly  cut  and  mixed  with  other  coarse  food,  as  hay,  cornstalks,  straw,  etc.,  all 
properly  cut^  both  for  horses  and  cattle. 


DOMESTIC  ANlMALa. 


68» 


Ttumips  Valuable  as  an  Occasional  Feed  for  Horses.— Turnips 

lire  healthful  for  horses,  when  sliced,  or  what  is  bettor,  pulped  finely  and  mixed 
with  a  little  salt  and  com  meal.  Of  course  rutabagas  are  richer  than  the  fla^ 
or  field  turnip. 

Bran,  its  Value  for  Reducing  Inflammation,  and  as  a  Lax- 
ative.— Bran  mashes  are  cooling  and  laxative,  and  valuable  after  infiamma* 
tions,  and  for  giving  various  medicines  in.  but  should  not  be  given  in  a  dry 
state;  for  if  fed  to  any  considerable  extent  dry,  it  is  liable  to  form  into  lumpy 
eecretions,  which  become  almost,  if  not  wholly,  impossible  to  pass  the  bowels, 
and  hence  death  hajs  been  known  to  occur  from  this  cause. 

Halter  Pxilling,  Sensible  Remedy.— The  Country  Oentleman,  in 
response  to  a  request  from  a  correspondent  for  a  cure  for  horses  which  have 
contracted  the  habit  of  halter  pulling,  says:  "  Take  a  sufficiently  long  piece  of 
j^  inch  rope,  put  the  center  of  it  under  the  tail  like  a  crupper,  cross  the  rope 
on  the  back  and  tie  the  two  ends  together  in  front  of  the  breast  snugly,  so  there 
is  no  slack,  otherwise  it  would  drop  down  on  the  tail.  Put  an  ordinary  halter 
on — a  good  one — and  run  the  halter  strap  or  rope  through  a  ring  in  the  manger 
or  from  the  stall  and  tie  fast  in  the  rope  on  the  front  of  the  breast,  and  then 
slap  his  face  and  let  him  fly  back.  He  will  not  choke  nor  need  telling  to  slop 
pulling  back.  Let  him  wear  it  awhile,  and  twice  or  thrice  daily  scare  him 
back  as  suddenly  and  forcibly  as  possible.  After  one  or  two  trials  you  will  see 
that  he  cannot  be  induced  to  pull  back." 

Lice  Upon  Colts,  Cattle  and  Other  Animals— Easy  and  Safo 
Remedy. — J.  M.  Johnson  says  in  the  Iowa  Homestead  that  aloes,  in  fine  pow- 
der, is  a  specific  for  the  destruction  of  lice  on  all  animals.  It  has  no  poisonoua 
properties,  its  intense  bitterness  being  what  kills.  It  can  be  freely  applied,  and 
:is  it  is  to  be  used  in  a  dry  state,  its  application  is  as  safe  in  cold  as  in  wana 
■weather,  consequently  it  is  free  from  all  objections  urged  against  other  reme- 
dies. Use  with  fine  pepper-box,  dusting  and  rubbing  it  in  all  over,  then  curry- 
out  inside  of  a  week;  repeat  if  necessary. 

Ointment  for  G-rease-heel  in  Horses. —Honey  and  lard,  of  each, 
%  lb.;  lar,  %  lb.;  white  vitriol,  and  8)igar  of  lead,  of  each  1  oz.;  alum,  %  lb. 
The  first  4  articles  are  to  be  melted  together,  and  the  others  finely  powdered 
and  mixed  in  by  stirring,  and  stirring  until  cold  to  keep  them  evenly  mixed. 
This,  in  grease-heel,  must  be  put  on  cloih  and  thoroughly  bound  on,  and  kept 
on  for  36  hours;  wash  with  casteel  soap,  and  repeat  the  whole  as  needed.  No 
case  is  known  where  3  applications  did  nut  effect  a  perfect  cure 

Remarks. — When  cleaning  or  rubbing  with  fingers  to  remove  scabs,  always 
use  flat  of  fingers  and  iiever  the  finger-nails.  The  parts  must  be  dried  by  rub- 
bing, after  cleansing  with  casteel  soap,  before  applying  the  ointment. 

If  a  man  has  a  horse  with  grease-heel,  this  ointment  is  worth  as  much  as 
his  horse. 

44 


\:  •■'"!;,    --  .     :,0 


O.A.TTX,EI. 


Working  Oxen,  etc.— Digestion— How  to  Peed.— See  "fiorse* 
—  Digestion  of,"  compared  with  the  ox,  how  they  should  be  fed,  etc.  I  wilf 
simply  say  here,  that  an  ox  having  a  larger  stomach,  or  rather  four  stomachs, 
while  the  horse  has  but  one,  is  not  refreshed  and  strengthened  as  the  horse  is  by 
a  feed  of  meal  alone,  but  needs  it  to  be  mixed  with  cut  hay  or  cut  straw,  for  a 
noon  feed,  and  at  least  two  hours  for  feedi.ig  and  ruminating,  ».  e.,  "chewing 
his  cud,"  to  get  the  full  benefit  of  his  dinner.     . 

As  to  Cows. — Although  they  ought  to  have  the  best  of  feed  and  care  all 
the  time,  if  rich  milk,  good  butter  or  good  cheese  are  expected  from  them;  yet, 
the  time  when  they  need  more  especial  care,  is  for  a  couple  of  weeks  before, 
imd  at  the  time  of  calving,  for  if  they  pass  this  period  without  accident,  and 
•do  not  have  milk-fever  following  it,  there  is  generally  but  little  trouble  with 
them.  This  disease  is  not  as  prevalent  in  the  Western  States  as  in  the  Eastern, 
•especially  Rhode  Island,  Massachusetts,  and  Connecticut,  and  it  is  believed  to 
be  more  prevalent  on  account  of  their  higher  feeding  to  obtain  all  the  milk  pos- 
sible from  them,  and  also  that  of  a  rich,  butter,  or  cheese  producing  quality, 
and  hence  meal  enters  largely  into  their  feed,  which  alone,  is  of  a  heating 
nature,  and  has  a  tendency,  at  this  particular  period,  it  is  believed,  to  make  the 
cow  more  likely  to  have  milk-fever.  A  Mr.  Ansel  W.  Putnam,  of  Danvers, 
Mass.,  gives  his  experience  to  his  fellow  dairy-men  through  the  New  York  Trib- 
une, to  enable  them  to  avoid  having  this  disease,  which  is  far  better  than  to  be 
able  to  cure  even  after  it  has  once  set  ifi,  but  the  fact  is  few  are  cured.  Let  me 
say  then,  that  as  I  fully  believe  Mr.  Putnam's  plan  of  giving  cold  water  enough 
to  satisfy  thirst,  is  better  than  the  giving  only  a  little  warm  water,  as  heretofore 
recommended.  I  the  more  cheerfully  recommend  every  one  to  follow  all  his 
directions,  and  thus  avoid  the  disease.     He  says: 

Milk-Fever,  To  Avoid. — "I  am  in  the  habit  of  giving  water  to  cows, 
as  soon  as  they  drop  their  calves,  and  I  have  never  known  a  case  of  n^ilk-fever 
when  the  cow  had  all  tli.  Tater  she  wanted  soon  after  calving,  and  the  want 
was  kept  supplied  at  short  intervals,  giving  a  pailful  at  a  time,  fresh  from  the 
well.  In  all  cases  of  milk-fever  that  I  have  known  anything  about,  the  cows 
went  without  water  for  a  long  time,  and  then  were  allowed  to  drink  a  large 
•quantity,  and  the  re-action  was  too  great  for  the  system. 

"Cows  which  are  fat,"  Mr.  Putnam  says,  " should  have  no  heating  food 
for  two  weeks  before  calving.  And,  first,  to  milk  the  coyr  as  soon  as  she  calves, 
tlien  to  give  her  a  bucket  of  water,  fresh  from  the  well,  such  as  a  thirsty  man 
Avould  relish.  In  half  an  hour  a,fter  give  her  another,  and  so  on  until  she  is 
«atisfied.  Very  few,",  he  continues,  "  understand  how  necessary  it  is  to  supply 
V  '    e.     .  .690 


D0ME8TI0  ANIMALS. 


691 


the  cow's  system  with  wiitor  soon  after  calving,  but  it  should  be  done  gradually, 
)\»  above  directed."  Mr.  Putnam  concludes  as  follows:  "If  the  bag  and  teata  are 
full  l)cfore  calving,  the  milk  should  be  drawn  out,  and  when  great  milkers  are 
on  pasture,  it  is  a  good  plan  to  take  them  up  two  weeks  before  calving,  and  put 
!hcm  on  dry  food  so  as  to  check  the  flow  of  milk,  for,  when  a  cow  is  fed  on 
<lry  hay  only,  before  calving  (the  calf  is  ready  for  the  milk  as  soon  as  it  is  ready), 
there  is  no  danger  of  inflammation  or  fever." 

liemarks.  Having  become  fully  satisfied  of  the  necessity  of  giving  fresh, 
/•old  water  to  persons  in  fevers,  as  shown  by  the  remarks  following  Typhoid 
Fever,  and  reasoning  from  analogy  (the  likeness  or  agreement  between  things, 
Although  the  circumstances  may  be  quite  diilerent),  I  see,  at  a  glance,  that  tho 
cooX  water  to  satisfy  the  cows,  this  within  a  reasonable  short  time,  a  ^)ailful 
every  half  hour,  as  Mr.  Putnam  has  foand,  as  above  given),  is  the  true  way  to 
prevent  a  cow  from  having  milk  fever,  at  all;  for  no  person,  animal,  or  thing 
<!tin  long  continue  hot  (and  all  fever  is  heat)  if  filled  or  covered  with  cold 
water.  Nothing  further  need  be  said  in  favor  of  Mr.  Putnam's  plan.  It  will 
be  safe  to  follow  it. 


MILK,  TO  INCREASE  THE  PLOW  IN  DAIRY  COWS.  AND 
THE  BEST  POOD  TO  INSURE  IT. 

« 

1.  Milk  to  Increase.— The  agricultural  editor  of  the  Bee-Keeper$ 

Journal  vouches  for  the  following,  handed  him  by  one  who  had  tried  the  plan 
to  increase  the  flow  of  milk,  and  I  have  seen  the  same  thing  given  in  various 
other  sources,  and  from  the  nature  of  the  mixture  I  have  every  reason  to 
believe  it  good.     Ht  says: 

"  If  you  desire  to  get  a  large  yield  of  milk,  give  your  cow,  three  times  a 
<lay,  water,  slightly  warm,  slightly  salted,  in  which  bran  has  been  stirred  at  the 
rate  of  1  cit.  to  2  gals,  of  water.  You  will  find  that  your  cow  will  gain  25  per 
ci-nt.  immediately  under  the  effects  of  it,  and  she  wih  become  so  attached  to 
the  drink  as  to  refuse  clear  water,  unless  very  thirsty;  but  this  mess  she  will 
drink  almost  at  any  time,  and  ask  for  more.  The  amount  of  this  drink  >s  an 
ordinary  water  pailful  at  each  time — morning,  noon  and  night.  Your  animal 
Avill  then  do  her  best  at  discounting  the  lacteal  {lac,  the  Latin  work  for  milk, 
heuce  "lacteal,"  milky)  fluid. 

2.  The  Best  Pood  for  Increasing  the  Plow  of  Milk.— In  the 

Eastern  States,  as  before  stated,  milch  cows  are  fed  largely  on  corn  meal,  but  I 
liave  the  statement  of  a  well-informed  dairyman,  that  equal  parts  by  measure, 
of  corn  meal,  ground  oats  and  wheat  bran,  well  mixed,  makes  the  best  and 
most  profitable  feed  for  increasing  the  flow  of  milk,  being  much  less  heating 
than  corn  meal  alone,  and  still  very  nourishing  and  satisfactory  to  the  animal 
as  well  as  to  the  dairyman  by  saving  considerable  expense,  while  at  the  same 
time  he  gets  his  increased  now  of  milk,  and  the  cow  is  not  too  fat  for  comfort  and 
health,  as  they  often  become  on  corn  meal  alone.  There  are  those,  also,  who 
claim  that  milch  cows  will  be  greatly  benefited  by  mixing  their  feed  with  warm 
or  hot  water,  if  this  can  be  done  without  too  much  trouble,  at  each  milking. 
It  is  well-known  that  to  give  a  family  cow  a  warm  mess  in  the  mornings 


092 


DR.  CHASE'S  REOIPES. 


Increases  the  flow  of  milk  perceptibly.  Why  should  it  not,  then,  do  the  somo 
witli  any  number  of  duirj-  cows?  Cut  the  hay  and  pour  hot  water  over  It,  and 
mix  It  so  It  Is  all  wetted,  then  add  the  meal,  or  the  mixed  feed,  referred  to 
above,  mixing  thoroughly  and  feeding  while  warm.  In  a  dairy  of  20  cows  the 
extra  milk  will  more  than  half  pay  for  the  extra  labor.  (For  tlie  value  of  meal 
dally,  to  a  cow  giving  milk,  see  next  receipt.) 

Meal,  the  Value  of,  for  Dairy  Cows.— The  editor  of  the  Fanner  and 
Mirror  gives  the  following  item,  coming,  he  says,  from  one  of  the  best  dairy- 
men in  Vermont.     He  says: 

"  I  have  come  to  the  conclusion,  after  seven  years'  experience  in  the  feeding 
of  meal  every  day  to  such  of  my  cows  as  were  giving  milk,  that  in  the  future  I 
would  feed  more  meal  Instead  of  leas.  I  believe  that  when  the  cows  have  been 
properly  selected,  and  are  of  a  breed  that  is  reliable  as  to  butter  qualities,  it 
amounts  to  a  certainty  that  all  we  feed  them  alKtvc  what  is  required  to  sustain 
tlielr  bodies,  will  be  returned  to  us  in  butter  with  a  large  profit  on  the  invest- 
ment. At  the  same  time  care  should  be  taken  not  to  overfeed.  Gilt-edged 
butter  cannot  be  made  from  cows  thin  in  tlesh  or  poorly  fed." 

Bemarks, — This  idea  of  feeding  meal  is  correct,  but  the  mixed  feed  in  the 
receipt  above  is  the  most  profitable.  To  judge  about  the  "  breed  that  Is  relia- 
ble,"  as  this  writer  puts  it,  see  Jersey  Cows,  cr  the  Best  Cow  for  Small  Farms, 
for  I  think  It  is  now  generally  conceded  that  the  Jerseys,  also  called  Alderneys, 
are  the  best,  although  the  Durhams  are  good  as  you  will  see  under  that  head. 

To  "  Dry  oflT"  Cows  and  other  Animals.— I.  As  we  have  given  the 
plan  above,  for  increasing  the  flow  of  milk,  it  may  not  be  amiss  to  also  give  a 
good  plan  here  for  drying-off,  which  is  occasionally  important,  and  as  it  is  just 
as  applicable  to  mares,  when  weaning  the  colt;  and  with  slight  modification, 
also  valuable  for  caked-breasts,  it  is  worthy  of  a  place  in  this  connection.  It  is 
as  follows:  Tar  and  good  vinegar,  earh  J^  pt.;  spirits  of  turpentine,  6  ozs.; 
beeswax  and  camphor  gum,  2  ozs.;  tallow,  4  ozs.  Directions — Boil  all 
together  for  15  minutes,  except  the  turpentine  and  camphor  gum,  the  latter  of 
which  should  be  broken  up  very  fine  or  pulverized  by  the  druggist,  by  dropping 
upon  it  a  few  drops  of  alcohol,  then  these  added  when  removed  from  the  fire, 
and  stirred  until  cold. 

The  cow  or  the  mare  is  to  be  milked  dry  night  and  morning,  and  the  oint- 
ment rubbed  into  the  udder  and  along  the  milk-veins  for  8  or  4  days,  or  xmtil 
the  milk  ceases  to  flow. 

For  Caked-Breasts  make  it  without  the  tar  and  rub  it  in  well  as  long  as 
needed  to  remove  the  soreness,  then  cease  unless  you  desire  to  dry  up  the  milk 
aa  the  camphor  has  a  great  tendency  to  do. 

Bemarks. — The  camphor  was  not  in  the  recipe  aa  the  author  obtained  it; 
but  knowing  its  value  upon  the  female  breast,  I  have  added  it  to  the  recipe, 
knowing  it  will  prove  so  much  the  more  reliable.  The  only  objection  to  the 
tar  upon  the  breast  is,  it  stains  the  clothing,  and  is  also  more  sticky. 

II.  Another  writer  says  a  cow  may  be  dried  off  in  a  short  time  by  not 
milking  her  quite  out,  leaving  some  in  the  udder  each  milking,  and  by  feeding 
4  qts.  of  dry  com  meal  in  the  course  of  the  day,  which,  If  she  is  to  be  fatted, 
will  help  to  lay  on  fat,  and  gradually  dry  her  off.    This  is  no  doubt  the  fact» 


DOMBSTIO  ANIMALB. 


If  toward  the  close  of  her  milking  season.    Still  I  can  see  no  objection  to  the 
dry  meal,  even  if  the  ointment  is  used. 

Ointment  for  Swelled  Bags,  or  Udders  of  Cows.— Sweet  oil,  4 
ozs.;  pulverized  camphor  gum,  1  oz.  Dissolve  over  a  slow  fire,  and  rub  in 
well  2  or  8  times  daily.  The  author  thinks  the  ointment  for  drying  o£F  cows, 
above,  fully  equal,  if  noi  even  better,  than  this  camphorated-oil,  although  only 
swelling  is  to  be  remedied  nere,  whicli  generally  arrives  from  colds. 

Choked  Cattle,  Sui3  Berne  dy.— J.  B.  J.  in  Country  OenUeman  speak- 
ing of  choked  cattle,  says:  "  Tlie  following  recipe  ought  to  be  printed  twice 
every  year,  as  it  is  a  sure  remedy:  Take  of  fine-cut  chewing  tobacco  enough  to 
make  a  ball  the  size  of  a  hen's  egg,  dampen  it  with  molasses  so  it  adheres 
closely:  elevate  the  animal's  head,  pull  out  the  tongue  and  crowd  the  ball  as  far 
down  the  throat  as  possible.  In  15  minutes  it  will  cause  sickness  and  vomiting, 
relaxing  the  muscles,  so  that  the  potatoe  or  whatever  may  bo  choking  it  will  be 
thrown  up." 

Remark*.— IX  is  an  almost  absolute  certainty  that  the  tobacco  will  cause  the 
relaxing  of  the  muscles  and  consequent  throwing  up  of  the  contents  of  the 
stomach,  and  a  cure  is  just  as  certain  as  a  relaxation.  The  laying  of  moist- 
ened tobacco  upon  a  person's  stomach  with  lock-jaw,  has  relaxed  them,  and 
saved  the  patient.  It  must  not  be  kept  on  so  long,  however,  as  to  cause  deathly 
sickness. 

To  Cure  Foul  Flesh  or  Sores  Upon  Stock.— C.  Becker,  of  Bloom- 
ville,  N.  Y.,  writes  one  of  the  Rural'a:  "I  have  been  in  tlie  habit  for  85 
years  of  using  oil  of  vitriol  (sulphuric  acid)  and  water  in  all  casef  of  bad  flesh, 
and  never  knew  failure.  Put  1  tea-spoonful  of  the  vitriol  in  3;  lea-cupt'ul  of 
of  water,  cleanse  out  the  sore  with  a  soft  rope,  or  otherwise  make  a  swao  by 
tying  a  piece  of  cloth  on  the  end  of  a  stick,  saturate  the  afflicted  part  well  with 
the  wash  and  I  never  knew  it  to  fail  by  two  washings." 

Bemarks.— It  would,  most  undoubtedly,  prove  as  valuable  for  foot-rot  In 
sheep,  as  for  foul  sores. 

To  Cure  Fleshy  Tumors  Upon  Cows  or  Calves.— Bin-iodide  of 
mercury,  1  dr. ;  cosmoline,  or  vaseline,  2  ozs. ;  thoroughly  mixed  and  well  rub- 
bed upon  the  tumors." — Dr.  Home  in  Michigan  Farmer. 

Bemarks. — For  directions  how  to  continue  it  [see  Spavin  to  Cure  Lameness]. 
It  is  from  tlie  same  veterinarian,  but  he  prefei-s  the  bin-iodide  here,  to  the  iodide 
as  used  on  spavins. 

Hoven  or  Bloat  in  Stock— Prevention  and  Cure.— O.  J.  L.  of  Mod- 
est Town  (a  very  appropriate  name  for  a  place  where  the  men  are  so  modest 
they  dare  not  give  their  name  when  reporting  for  an  agricultural  paper  on  the 
above  disease),  Va.,  made  a  report  of  the  death  of  a  cow  and  calf  to  one  of  the 
the  farm  papers,  I  think  the  Farm  and  Fireside,  to  which  the  veterinary  surgeon 
A.  T.  "Wilson,  made  the  following  sensible  answer:  "Your  cow  and  calf  both 
died  from  hoven  or  bloat,  a  very  common  result  of  injudiciously  turning  cattle 
Into  a  rich  clover  patch.  To  prevent  bloat,  turn  them  in  for  an  hour  or  so 
every  day  for  a  week  until  tliey  get  used  to  it.    To  cure  bloat,  when  seen  in 


6M 


DR.  CnASETS  RE0IPE8. 


time,  use  2  ounces  each  ot  hyposulphite  of  soda  and  tInctUTe  of  ginger  added 
to  a  quart  of  cold  water.  But  in  extreme  cases,  make  an  opening  with  a  pocket 
knife,  in  lieu  of  a  trochar,  in  the  most  prominent  swelling  or  point  on  the  left 
flank,  and  insert  any  small  tube— a  funnel  A  quill  or  pencil  case  might 
answer." 

Remarks. — Saleratus  used  to  be  given  to  try  to  prevent  the  continued  accu- 
mulation of  gas  in  these  cases,  but  of  late  )4.  cup  of  freshly  powdered  charcoal 
In  a  drench  of  water,  is  considered  better  treatment,  as  it  aids  the  future  diges- 
lion,  as  well  as  the  present  difficulty.  This  may  be  repeated  morning  and  even- 
ing for  a  day  or  t  ,o,  if  the  animal  continues  to  show  any  signs  of  indigestion. 
But  the  hyposulphite  of  soda  and  tincture  of  ginger,  if  on  hand,  is  reliable; 
even  baking  soda,  double  the  quantity,  will  do  well,  with  the  tincture  of  ginger, 
or  even  without,  if  none  is  by  you;  but  there  is  not  much  time  to  wait.  Do 
quickly  what  is  to  be  done. 

1.  Hollow  Horn,  to  Cure. — Alcohol,  }4  P*-;  camphor  gum,  1  oz. 
IDiKECTiONs— When  the  gum  is  dissolved,  put  half  of  it  into  one  ear  of  the  ani- 
mal, and  as  soon  as  it  has  done  snorting  and  blowing,  put  the  other  half  into 
the  other  ear.    Once  cures  every  time. 

Remarks. — This  is  from  a  Mr.  Bradly,  living  2  miles  below  Ann  Arbor, 
Hich.  He  said  a  druggist  told  him,  at  first,  it  would  kill  the  cow.  "  It  did 
not,"  he  continued,  "but  cured  her,"  and  he  said  he  had  tried  it  several  times 
with  like  success. 

2.  Old  Treatment  of  Hollow  Horn.— The  old  treatment  was  to 
bore  into  the  horn  with  a  gimlet  and  inject  vinegar,  pepper,  salt  and  water;  and 
after  this  was  injected  into  the  horn,  a  couple  of  pieces  of  fat,  salt  pork,  the 
size  of  one's  two  forefingers,  with  a  tea-spoonful  of  cayenne  put  in  a  slit  in 
each  slice,  was  placed  between  the  animal's  grinders,  and  the  head  elevated 
until  it  chewed  and  swallowed  them;  and  next  day  repeat  without  the  pepper 
if  dumpishness  is  still  manifested.  This  would  be  good,  too,  for  any  animal 
which  is,  as  they  say,  "off  its  feed,"  or  dull  and  heavy  in  appearance— ick,  in 
Other  words.  Let  one  piece  be  chewed  and  swallowed  before  the  other  is  intro- 
duced. 

Soours  and  Diarrhoda  in  Cattle,  Colts,  etc.,  to  Cure.— For  scours 
in  cattle,  change  the  food  and  water.  Give  first  1  qt.  of  lard  oil,  with  laudanum, 
2  ozs.  After  3  to  4  hours,  give  powdered  gum  catechu,  ginger,  and  gentian 
root,  each,  2  ozs.,  in  flaxseed  tea,  1  pt.,  to  any  animal  over  2  years  old;  half  this 
to  those  under  2  years,  and  over  9  months,  and  one-fourth  to  one-third  the 
amount  to  younger  stock;  repeating  the  dose  twice  daily,  and  withholding  it  as 
soon  as  the  discharges  diminish.  Give  nourishing  food,  and  flaxseed  tea  to 
drink.  In  chronic  (long  standing)  diarrhoea,  give,  morning  and  evening,  1  dr.  of 
ammoniated  sulphate  of  copper,  dissolved  in  cold  water,  J.^  pt. —  Weatern  Rural. 

xleiiiarks. — While  spending  a  couple  of  months  at  Eaton  Rapids,  Jlich.,  I 
became  acquainted  with  a  gentleman  there,  Mr.  A.  Button,  quite  a  "family 
doctor,"  by  the  way,  who  told  me  he  once  expected  to  lose  a  colt  with  the 
scours,  as  the  veterinarians  failed  to  c\ire  it;  but  some  one  told  him  to  dissolve 


DOMESTIC  ANIMALS. 


«W 


a  piece  of  alum  the  size  of  a  hen's  egg  in  a  buclcet  of  water,  which  woald  euro 
it  He  tried  it,  and  it  did  cure  it.  Why  should  it  not  again,  and  cattle  as  well 
as  colts?    I  would  try  it,  if  the  above  ever  failed,  or  one  of  the  following: 

Diarrhoea  of  Cattle,  Bemedy.— Another  writer  says:  "  Three  pecka 
of  boiled  potatoes,  fed  in  the  day,  in  3  messes,  warm,  is  ah  excellent  remedy  for 
diarrhoea  in  cattle." 

Scours  in  Cattle,  Bemedy.— Mr.  James  Door,  of  Dorchester,  Mass., 
recommends  fine  wheat  flour  as  a  cure  for  scours  in  cattle.  He  says,  "  Take 
1  qt.  of  the  finest  flour,  mix  smoothly  with  water,  making  it  just  thick  enough 
to  run,  and  administer  at  one  dose.  A  second  dose  may  be  necessary,  but  one 
is  generally  sufficient  for  a  cure." 

Bemarks. — The  author  knows  a  rather  thick  milk  porridge,  given  warm,  is 
good  for  "  looseness  "  of  persons.  Why  not  good  for  cattle?  I  should  prefer 
it  warm  to  cold,  as  this  gentleman  uses  it,  as  I  understand  him.  It  may  be  good 
enough  cold,  but  warmth  will  not  make  it  less  valuable,  I  am  sure. 

I.  Kicking  Cows,  to  Make  Stand  Quiet.— A  dairyman  who  has 

been  troubled  with  the  kicking  of  young  cows,  and  who  has  found  a  plan  to 

prevent  it  while  milking,  makes  it  public  through  the  New  York  Tiibune,  and 

seeing  at  a  glance  that  it  must  be  a  success,  I  give  it  a  place.    He  says: 

"  If  cows  kick,  tie  their  legs  together,  I  find  it  much  better  for  myself 
and  for  the  discipline  of  the  cows  to  let  the  rope  hold  tliera  than  it  is  to  try  to 
hold  them  myself.  They  soon  learn  that  the  rope  can  hold  them;  tliey  also  sooa 
learn  that  man  cannot  hold  them  without  a  rope.  The  rope  I  use  is  6  or  7  feet 
long,  and  has  a  loop  on  one  end.  I  put  it  around  the  rijrht  leg  above  the  gam* 
brel,  throagh  the  loop,  and  draw  it  tight  enough  to  keep  it  from  dropping  down, 
then  behind  the  left  leg  and  take  a  turn  once  around  it  (like  a  figure  8),  thea 
around  both  legs,  then  between  the  legs,  around  the  rope  that  crosses  in  front  and 
back  of  the  legs,  in  such  a  way  as  to  draw  them  as  near  together  as  desirable, 
then  make  fast.  It  is  not  necessary  to  draw  the  rope  tight  enough  to  hurt  the 
cow  if  she  stands  still.  It  matters  not  how  hard  or  how  long  she  tries  to  get 
away  from  the  rope;  it  will  stay  there  and  it  will  hold  her  legs  very  near  to  each 
other  so  she  cannot  kick,  and  however  hard  she  may  pull  on  the  rope,  the  i)art 
that  is  on  the  inside  of  one  leg  being  on  with  a  slip-noose,  that  on  the  other  with 
a  round  turn,  as  soon  as  she  stops  struggling  and  the  rope  is  slack  they  do  not 
stop  the  circulation  of  the  blood.  I  am  particular  in  telling  how  I  put  the  rope 
on  when  I  need  to  tie  a  kicking  cow,  because  it  is  the  only  way  I  have  ever  seea 
tbaf  will  hold  every  time  and  not  get  tight  enough  to  stop  the  circulation." 

II.  Another  dairyman  takes  the  following  plan  to  prevent  cows  from  kick- 
ing when  being  milked.  He  says:  "  Before  sitting  down  to  milk  I  put  a  'snap' 
attached  to  the  end  of  a  small  rope  into  her  nose  and  tie  the  rope  to  a  pin  put 
into  the  scaffold  girt  over  the  manger,  slightly  elevating  her  nose,  and  she 
stands  \  quietly  while  she  is  milked  as  the  most  gentle  cow  in  the  stable."— 
American  Cultivator. 

Bemarks.— I  have  not  a  doubt  but  what  either  of  these  plans  will  secure  the 
cow  against  kicking — they  have  something  else  to  think  of.  On  the  same  prin- 
ciple that  the  cord  in  the  mouth  of  a  vicious  horse  carried  up  over  the  head  and 
enclosing  an  ear  tightly  enables  the  blacksmith  to  shoe  him  without  trouble, 
which  see. 


«96 


int.  CHASE'S  RECIPES. 


Lice,  To  Kill,  on  Cows,  Calves,  Dogs  and  Poultry.— The  New^ 
York  Timet  informs  its  readers  that  "any  oily  or  greasy  substance  kills  them 
on  any  of  the  animals  named;  that  sulphur  is  also  fatal  to  them;  that  Persiaa 
insect  powder,  which  is  kept  by  all  druggists,  is  the  best  of  all  remedies.  Lin- 
seed oil  and  sulphur,  well  mixed,  is  an  effective  remedy  when  it  is  thoroughly 
applied.  But  it  is  useless  to  kill  the  lice  all  over  the  back  of  an  animal  and 
leave  a  colony  alive  on  the  brisket  or  under  the  thighs,  where  they  usually 
ebound,  as  in  this  case  they  soon  spread  all  over  again. 

L  "  Sulphur,  1  oz. ;  fresh  lard,  4  ozs.,  well  mixed,  makes  the  right  propor- 
tions. 

II.    "Raw  linseed  oil,  4  ozs.;  kerosene,  1  oz.,  or  sulphur,  1  oz. 
IIL    "Persian  insect  powder,  1  oz.;  fresh  lard,  4  ozs." 

Remarks. — Any  of  these  thoroughly  mixed  and  thoroughly  rubbed  in  about 
the  ears  and  all  along  the  spine  to  the  tail,  briskets,  between  the  thighs,  where 
the  skin  is  thin,  about  twice  a  week  will  soon  eradicate  them  effectually  on  any 
animal;  but  with  poultry  they  must  also  be  reached  in  the  cracks  and  crevices 
of  their  roosts.  You  will  find  to  put  these  parasitic  animals  (lice)  into  any  of 
the  above  greasy  mixtures  they  soon  die.  It  is  believed  the  grease  stops  up  the 
pores  in  their  skins  or  surface,  and  thus  kills  them,  as  a  man  would  soon  die  if 
covered  with  an  impenetrable  varnish.  But  if  the  above  ever  fails,  try  the 
following: 

rV.  Deaih  for  Lice  on  Aniviais  or  Plants. — Pour  boiling  water  (1  gal.)  oa 
1  lb.  of  tobacco  leaves;  in  20  minutes  strain  and  use  it  judiciously  (simply  wet- 
ting the  parts  with  a  sponge)  on  animals;  on  plants  more  extensively. 

Remarks. — It  is  believed  that  the  reason  why  this  may  have  failed  in  some 
cases,  both  on  animals  and  plants,  is  because  stems  and  not  leaves  have  been 
used.  Double  the  quantity  of  stems  and  longer  steeping  may  answer  the  pur- 
pose; but  the  leaves  are  undoubtedly  the  most  certain. 

v.  Lice  on  Stock,  Simple  Remedy  for. — A  Mr.  D.  K.  Shaver,  in  a  letter  to 
the  Iowa  Homestead,  says:  "A  simple,  sure  and  easily  applied  cure  for  lice  on 
animals  is  to  give  a  few  slices  of  onions  in  their  feed.  They  eat  them  readily, 
and  one  or  two  feeds  does  the  business  effectually." 

Remarks. — Certainly  easy  to  try,  and  I  have  not  a  doubt  but  what  all  stock, 
as  he  says,  will  eat  them  readily. 

SALT— Its  Importance  for  Milch  Cows  and  Other  Stock— 
Amoiint  Daily  Necessary. — I.  Its  Im-portance. — An  American,  travel- 
ing in  Switzerland,  writes  that  "  Here  the  milch  cows  are  salted  early  every 
morning,  and  if  fed  in  the  stable,  as  they  usually  are,  the  salt  is  given  before 
feeding.  And  they  claim  that  by  salting  in  thfs  way  their  appetite  is  improved, 
they  drink  with  more  regularity,  keep  in  better  health,  and  give  more  milk, 
than  when  salted  in  the  usual  way.  as  practiced  by  dairymen  in  America.  The 
Swiss  dairymen  think  it  very  injurious  to  salt  milch  cows  only  once  or  twice  a 
week,  as  they  would  lick  too  much  salt  at  one  time,  and  drink  too  much  water 
ior  the  day;  they  consider  that  stock  in  order  to  do  well  must  be  fed  with  reg- 
ularity every  day  alike,  and  never  given  too  much  of  anything  atj  one  time." 


DOMESTIC  ANIMALB. 


697 


n.  Amount  Neeesta/ry,. — One  of  our  own  stockmen  says:  "Salt  should 
be  furnished  to  all  animals  regularly.  A  cow,  an  ox,  or  a  horse,  according  to 
size,  needs  3  to  4  ozs.  daily.  Salt  increases  the  butter  in  milk,  helps  the  diges- 
tion and  nutritive  processes,  and  gives  a  good  appetite. 

Bemarks. — What  more  can  be  asked  of  any  one  thing  which  costs  so  littlef 
I  have  seen  dairymen  who  keep  salt,  in  some  covered  place,  where  all  the  stock 
can  lick  it  at  their  pleasure,  and  claim  great  advantage  by  it.  The  Swiss  plan, 
for  milch  cows,  is,  no  doubt,  the  best  one;  for  twice  a  week,  the  custom  of 
Americans,  is  not  often  enough  to  insure  all  the  advantages  to  be  derived  from 
it,  if  given  daily,  or  at  least  every  other  day.  But  the  daily  plan  {&  undoubt. 
edly  the  best,  as  the  Swiss  put  it,  lest  they  drink  too  much  water  for  the  day. 

III.  8dU,  Amount  Necessary  for  Different  Kinds  of  Stock.— The  French 
^vemment,  according  to  their  custom  of  testing  all  such  points  scientifically, 
appointed  a  commission  to  examine  into,  and  experiment  if  necessary,  which 
reported  upon  the  amount  proper  for  difEerent  kinds  of  stock,  in  ordinary  con- 
dition, as  follows:  "For  a  working  ox  or  a  milch  cow,  3  ozs.  daily;  for  fatten- 
ing stall-fed  oxen,  2%  to  4J^  ozs.,  according  to  size  and  fatness;  for  fattening 
hogs,  1  to  3  ozs..  for  store  sheep,  3^  to  %  of  an  oz.;  fattening  sheep,  double 
the  amount;  for  horses  and  mules,  1  oz." 

And  a  private  dairyman  tound,  after  many  trials,  that  with  3  ozs.  of  salt 
daily,  his  cows  gave  the  most  milk.  And  the  noted  French  fanner  and  chem- 
ist, Boussingault,  to  test  it  thoroughly,  "Fed  6  steers  for  13  months,  in  3  lots, 
the  food  being  the  same  for  each  lot;  but  to  one  lot  he  gave  \%  ozs.  of  salt 
daily,  to  an  animal,  and  to  the  other  lot  none.  A  remarkable  difference  was  at 
once  manifest.  The  first  lot  were  all  sleek,  smooth-coated  and  in  perfect  con- 
dition. The  other  became  rough,  mangy,  and  ill-conditioned,  and  weighed  at 
the  end  of  the  test  150  lbs.  less  than  those  that  had  been  supplied  with  salt." 

'  "  Many  other  similar  results,"  says  the  Michigan  Fhrmer,  which  gave  ttie 
above  facts,  "  might  be  cited;  but  there  ought  to  be  sufficient  to  induce  those 
who  still  doubt  the  value  of  salt  for  all  kinds  of  farm  stock,  to  test  it  for  them- 
wives."    It  closed  as  follows: 

"  Not  only  is  salt  an  agreeable  and  needful  article  of  food,  but  Is  In  some 
<liseases  almost  a  specific  remedy.  For  those  parasitic  diseases  to  which  sheep 
are  subject — such  as  the  liver-rot  (flukes  in  the  liver),  verminous  bronchitis, 
(worms  in  the  bronchial  tubes),and  worms  In  the  stomach  and  intestines — salt  is 
an  unfailing  remedy,  as  well  as  an  effectual  preventive.  The  irritating  worms, 
which  sometimes  infest  the  rectum,  of  horses  are  removed  at  once  by  an  injec- 
tion ot  a  solution  of  1  oz.  of  salt  in  1  qt.  of  water.  But  it  is  as  a  constant  addi- 
tion to  the  food  that  it  Is  most  useful  as  a  preservative  of  the  health  of  our 
domestic  animals." 

2.  Salt  and  Ashes  for  Stock  ofif  Their  Peed. —The  Mains 
Farmer,  sajns  that  one  of  their  substantial  subscribers  recommends  with  neat 
stock  (young,  growing  stock), — then  why  not  good  for  cows  when  they  get-oflf 
their  feed? — chewing  wood,  bones,  etc.,  to  mix  leached  ashes,  1  qt.,  with  the 
eame  amount  of  salt,  and  feed  to  a  dozen  head  once  a  week,  especially  in  the 


DR.  CHASE'S  RECIPES. 


spring  of  the  year,  as  it  improves  their  appetite  and  agrees  with  them  wbndett 
fully.    I  should  try  it  under  such  conditions  whenever  they  occur. 

8.  Salt  as  a  Vermifuge,  its  Value  for  Cattle,  Horses,  Sheep 
and  Hogs.— The  New  York  Woiid,  speaking  of  salt  for  stock,  says:  "  If  you 
want  to  keep  your  cattle,  horses,  sheep  and  hogs  healthy,  give  them  salt  re  ^. 
laxly.  There  is  no  better  vermifuge  than  salt.  Much  of  the  so-called  hog-chol- 
era is  due  to  intestinal  worms.  Plenty  of  salt  would  prevent  the  accumulation 
of  these  worms.  All  animals  desire  salt,  showing  that  it  is  a  want  of  their 
nature,  and  imdoubtedly  for  wise  purposes." 

Remarks. — Who  can  fail  to  see  the  value  of  salt  for  all  stock,  and  that  it 
should  also  be  g^ven  regularly?    None,  certainly. 

Cows,  Accidentally  Over-Eating  Meal,  What  to  do.— Wlicn  a 
cow  has  accidentally  eaten  her  fill  of  meal,  do  not  allow  her  to  dilnk;  and  as 
soon  as  discovered,  according  to  the  size  of  the  animal,  give  a  drink  of  from  1 
to  2  lbs.  of  Epsom  salts,  dissolved  in  warm  water,  and  repeat  the  dose  in  ft 
hours  if  it  Jias  not  operated;  in  6  hours  more,  if  has  not  yet  worked  a  hole 
through,  repeat  half  as  much  more,  and  so  continue  until  a  movement  is  obtained. 

Jersey  Cows,  the  Best,  Large  Amounts  of  Butter  ftom  them. 
Yearly,  etc. — The  Live  Stock  Record  says:  "  Our  opinion,  and  also  that  of 
the  priacipal  dairymen  of  the  country,  is  that  the  Jersey,  commonly  called 
Alderney,  is  above  all  others  the  best  cow.  They  are  easily  kept,  very  docile— 
a  point  not  to  be  overlooked — and  beautiful;  give  milk  of  superior  richness, 
from  which  is  produced  finely-colored,  solid  butter,  having  an  equal  texture 
and  flavor.  Butter  made  from  such  milk  has  been  known  to  keep  when  placed 
In  a  dry  (not  cold)  cellar  without  th  use  of  ice,  and  when  taken  out  was  in  a 
hard,  firm  condition,  and  was  then  sold  12  to  15  cents  per  pound  higher  tliaa 
best  ordinary  butter.  The  cost  for  Jerseys  is  not  much  more  than  for  scrub, 
and  they  will  more  than  make  up  the  difference  in  price  in  a  few  months." 

Mr.  R.  Goodman,  in  the  Rural  New  Yorker,  makes  the  following  statement 
as  to  the  superiority  of  the  Jersey  over  all  others.  He  says:  "  The  Jerseys  of 
the  present  day,  all  over  the  United  States,  are  not  small  or  ill  formed,  but  huger 
and  much  more  symmetrical  than  was  the  average  Jei-soy  of  20  years  since,  the 
production  of  milk  also  being  greater,  and  the  yield  of  butter  surprising.  In 
the  latter  respect  the  breeders  of  all  other  classes  of  stock,  and  even  the  ordinary 
farmers,  who  have  continued  to  swear  by  their  native  cows,  are  forced  to  admit 
that  the  Jerseys  are  superior  to  all  others. " 

Mr.  Goodman,  after  speaking  of  some  very  large  yields  of  milk,  one  herd  of 
65  cows  averaging  295  lbs.  of  butter  each  per  year,  one  of  17  head,  averaging 
225  lbs.  each.,  and  one  of  15,  averaging  281  lbs.  each;  and  of  the  great  Jersey 
cow,  "  Flora,"  owned  by  Mr.  Motley,  making  511  Ibs.^  2  ozs.,  in  one  year; 
"Pansy,"  572  lbs.,  etc.,  closes  as  follows:  "  It  is  not  always  the  Jerseys  of  the 
largest  yield  of  milk  which  make  proportionately  the  greatest  amount  of  butter. 
Those  more  moderate  in  quantity  are  apt  to  be  richer  in  quality,  and  a  cow  lhv- 
ing  12  to  14  qts.  of  milk  per  day  is  usually  a  more  profitable  buttermakcr  than 
one  giving  20  qts.    We  have  in  our  herd  Jerseys  which  produce,  when  flush. 


r 


DOMESTIC  ANIMALB. 


over  40  lbs.  of  mflk  per  day,  but  we  set  a  higher  value  on  others  which  yield  lesEi, 
but  wi'ose  butter  average  for  the  year  ia  greater." 

jxemarka. — There  may  be  an  occasional  cow  of  other  breeds,  or  possibly,  a 
native,  which  gives  an  excellent  yield,  but  the  best  general  average  belongs, 
undoubtedly,  to  the  Jerseys.  Only  think  of  it,  many  Jersey  cows  have  aa 
average  of  from  9,000  to  10,000  lbs.  of  milk  in  a  year.  The  well  known  Jersey 
cow,  "Belle,"  owned  by  Mr.  Elms,  of  Scituate,  Mass.,  through  the  summer 
averaged  1  lb.  of  butter  to  5  qts.  of  milk,  and  in  December  4  qts.  made  1  lb.  of 
butter;  but,  supiJose  it  took  5  qts.,  and  she  gave  even  only  the  9,000  lbs.,  and 
as  "  a  pint  is  a  pound  the  world  round,"  Belle's  yield  of  butter  for  a  year  would 
be  900  lbs.  Is  there  any  wonder,  then,  that  Mr.  Elms  should  have  refused 
$3,000  for  her?  The  Board  of  Agriculture  of  the  State  (Mass.),  speaking  of 
this  celebrated  Jersey  in  their  report  for  1876-7,  say,  that,  "  in  March  she  made 
191^  lbs.  of  buttt.'  per  week;  16  in  June,  14  in  September,  and  in  December,  1(V 
months  from  calving,  and  due  to  calve  again  in  2  months,  made  1  lb.  of  butter 
daily."  I  have  mentioned  tlie.se  facts  that  our  readers  may  see  the  iwssibilities. 
of  the  Jerseys,  and  that  they  may  strive  to  reach  the  same  point  of  excellence, 
by  always  saving  the  best  calves  for  dairy  and  breeding  purposes,  and  to  breed 
from  the  best  bulls  tliat  can  be  obtained,  if  it  is  expected  to  ever  have  a  herd  of 
cows  that  will  pay  any  considerable  sum  over  and  above  the  expense  and  care 
of  keeping.  What  has  been  done  can  be  done  again;  but  if  we  do  .-Jt  know 
what  has  been  done  we  have  no  particular  point  to  strive  for.  Yet  it  is  only 
proper  and  right  that  all  shall  have  an  opportunity  to  judge  for  themselves,  so  I 
will  mention  what  some  writer  has  recently  said  upon  the  Durham,  claiming 
superior  milking  qualities,  and  also  an  advantage  for  "  beefing,"  as  they  see  it 
in  Ontario,  for  they,  like  the  English,  are  great  on  beef,  and  fat  at  that.  After 
giving  an  ilem  from  the  Toledo  Post,  of  what  the  Canadians  think  of  the  Dur- 
hams,  I  will  also  speak  of  one  formerly  owned  by  myself.  The  item  wasgivea 
under  the  head  of 

Durham  Cows,  Their  Value  for  Milk  and  Beef.— "In  Ontario, 
Canada,  considerable  attention  is  being  paid  to  raising  Durham  cows,  on 
account  of  their  superior  milking  qualities,  and  for  their  good  beefing.  It  is 
claimed  that  a  9  year  old  Durham,  fed  on  grou"'l  grain,  with  bran  and  grass, 
will  give  30  lbs  of  milk  at  a  morning's  milkinr^,  \  from  15  to  16  lbs.  of  butter 
is  made  weekly  from  her  milk:  The  mixture  of  the  Durham  breed  with  the 
pure  Canadian  improves  the  beefing  power  of  tho  animals,  but  decreases  the 
quantity  of  milk.  In  regard  to  beefing,  however,  the  Durham  is  far  more 
profitable  than  the  Alderney — Jersey." 

Remarks. — Just  at  the  close  of  the  late  war  I  owned  a  remarkably  fine 
Durham  cow.  She  was  not  only  an  excellent  milker,  but  was  an  easy  keeper, 
and  above  all  was  remarkably  kind;  almost  affectionate,  if  I  may  be  allowed 
the  expression,  in  relation  to  a  cow.  She  would  follow  me,  not  only  from 
place  to  place,  about  the  lot,  but  if  she  saw  me  going  to  town,  while  she  was 
at  liberty,  she  would  follow  me,  and  even  into  a  store,  if  I  had  occasion  to  go 
In,  unless  I  set  a  clerk  to  stand  by  the  door  to  keep  her  out.  I  had  to  do  this 
several  times,  when  she  would  see  me  start  off,  and  I  not  see  her  in  time  to  shut 


TOO 


J)R  CHASE'S  BEOIPEa. 


her  Into  the  yard.  No  person  could  be  more  kind  than  she  was.  In  her  way. 
And  if  all  Durhams  are  as  good  as  she  was  to  give  milk,  and  as  easily  kept, 
the  author  would  be  a  Durham  man  every  time.  (See  Fattening  Cattle,  how  a 
Yankee  Fanner  Makes  it  Pay  in  Massachusetts;  also  see  What  Durhams  aw 
for  Milk,  and  for  Beef,  above.) 

Calves,  Baising  by  Hand— Hay,  Tea,  etc.,  for  Them.— With 
good  pasture  for  calves  to  nm  in,  early  cut  and  properly  cured  hay,  of  which 
to  make  the  hay  tea;  oil-cake,  or  home-ground  oatmeal,  and  the  milk  of  one 
cow,  ♦hree  calves,  after  they  are  10  days  old,  have  been  successfully  kept,  and 
all  the  cream  from  the  cow  made  into  butter  after  the  calves  were  4  weeks  old. 
The  plan  was  as  follows:  Directions— Boil  good  timothy  hay,  1  lb.  (better 
cut  in  a  cutter,  if  you  have  one)  and  boil  in  water,  6  qts.,  for  an  hour,  keeping 
covei-ed,  and  make  up  for  what  may  evaporate;  then  strain  and  let  cool.  While 
cooling,  stir  3  table-spoonfuls  of  oil-cake,  made  fine,  or  pretty  finely  ground 
meal  from  oats,  into  1  qt.  of  boiling  water,  slowly,  as  if  making  "  hasty  pudding," 
and  when  properly  cooked  stir  this  and  the  milk  of  the  cow,  with  a  very  little 
salt,  into  the  hay  tea,  and  give  equally  to  the  three  calves.  At  the  first  feed 
"While  warm,  but  after  a  week  or  two  it  does  not  matter  if  given  cold,  but  with 
each  two  weeks  increase  the  oil-cake  meal  or  the  oatmeal,  1  table-spoonful  tor 
each  calf.  And  it  was  claimed  that  at  three  months  old  calves  raised  in  this 
■way  looked  as  well  as  those  fed  on  milk  entirely.  They  began  to  feed  on  grass 
at  a  month  old,  and  increased  their  feeding  on  the  grass  until  they  depended 
upon  it  almost  entirely  at  8  months.  The  trifle  of  salt  must  not  be  forgotten; 
and  if  they  begin  to  scour,  tlie  milk  was  boiled  and  1  table-spoonful  of  flour 
stirred  in  before  it  was  added  to  the  tea.  But  I  should  stir  the  flour  into  th* 
milk  while  scalding.  After  the  first  week  there  was  no  trouble  of  this  kind, 
unless  over-fed. 

Remarks. — T  have  condensed  the  above  from  some  agricultural  writer  who 
was  not  willing  to  put  his  name  to  his  recommendations;  but  as  I  see  it  must  be 
good  and  was  endorsed  by  thf  •"ollowing,  I  have  given  it.  I  would  say  also,  in 
case  of  much  scouring,  15  to  20  drops  of  laudanum  to  each  calf  which  may 
scour  may  be  added  until  relieved.  For  further  instructions  upon  this  point.  If 
any  bad  cases,  see  "  Calves,  Indigestion  of,"  etc 

II.  Hay  Tea,  Also  for  Calves,  Without  Other  Help. — The  "  Young  Fanner  " 
who  does  the  agricultural  writing  for  the  Boston  Journal,  under  the  above 
head,  gives  his  experience,  which  goes  to  show  plamly  that  calves  can  be  raised 
upon  hay  tea,  without  milk  or  other  help.  Whether  this  one  swallow  (con- 
trary to  the  general  rule,  that  one  swallow  does  not  make  a  summer),  shall  be 
considerjd  a  sufflcient  ground  of  reason  for  others  to  try  it,  I  leave  each  one  to 
judge  for  himself.  I  should  Jave  no  fears  in  trying  it,  if  I  had  calves  to  raise; 
still  I  cannot  see  why  a  little  thickening  of  the  hay  tea  might  not  be  made,  with 
a  proper  amount  of  the  finely  ground  oatmeal,  although  the  milk,  it  seems,  can 
be  left  out  without  detriment.     He  says: 

"Being  obliged  to  buy  another  cow  a  short  time  ago,  to  keep  along  my 
supply  of  milk,  I  picked  one  out  with  a  calt  6  weeks  old  at  her  side.  The  calf 
was  by  a  Dutch  or  Uolstein  bull  out  of  a  ^tlis  Jersey  cow,  and  was  a  very 


DOMESTIC  ANIMALS. 


701 


promising  heifer,  iu  every  way  well  formed.  I  could  not  bear  to  devote  It  to 
the  butcher:  and  I  was  in  a  bit  of  a  quandry  as  I  had  not  a  bit  of  milk,  new  or 
gkimmed,  to  give  it.  At  last  a  neiglibor  suggested  hay  tea.  And  hay  tea  it 
bos  had.  Not  a  quart  of  milk  or  a  spoonful  of  meal  since  I  got  it,  and  it  is 
doing  as  well  as  any  calf  I  ever  raised;  grows  finely,  is  fat  enough,  and  seems 
to  like  its  hay  tea,  and  to  be  just  as  well  satisfied  with  a  full  meal  of  that  as  it 
Tvould  be  if  it  had  taken  its  fill  right  from  the  cow.  I  never  tried  hay  tea 
before,  and  never  saw  it  made  or  fed  out.  I  should  have  given  a  few  roots  or  a 
little  meal,  but  for  a  desire  to  see  how  the  tea  went,  without  any  other  food, 
that  I  might  know  whether  the  calf  thrived  on  that,  or  on  other  food.  Thus 
far,  I  am  very  well  pleased  with  the  result.  It  is  not  as  much  trouble  to  make 
the  hay  tea  as  to  make  porridge,  and  the  cost  is  notliin^.  I  cut  my  hay,  the 
best  and  finest  I  have,  about  4  inches  long,  and  pour  l)oilmg  water  over  it.  Let 
it  stand  until  about  the  heat  of  milk  from  the  cow,  then  take  the  hay  out  and 
give  it  to  the  cow  and  the  tea  to  the  calf.  One  of  my  neighbors  says  I  am 
making  the  hay  worth  more  for  the  cow,  and  so  getting  a  profit,  besides  rais- 
ing the  calf.  At  any  rate,  she  eats  it  greedily.  The  longer  the  hay  steeps 
before  it  gets  cool,  the  more  strength  there  is  in  it." 

Remarks. — It  will  be  seen  in  No.  1  that  1  lb.  of  hay  was  used  for  8  calves. 
This  "Young  Farmer"  does  not  give  any  weight,  nor  the  amount  of  water, 
but  I  should  suppose  that  at  least  2  qts.  should  be  left  after  what  is  absorbed 
by  the  hay,  t.  e.,  for  one  calf,  and  that  if  only  the  hay  tea  was  to  be  given,  I 
should  use  at  least  J^  or  ^  of  a  pound  of  hay  for  1  calf.  Still,  the  author 
must  advise,  or  think,  it  better  to  use  a  couple  of  table-spoonfuls  of  the  oat- 
meal, made  into  mush,  or  hasty  pudding,  as  No.  1  has  it,  than  to  d  jpend  on 
the  hay  tea  alone.  I  think  it  will  prove  the  most  healthful  in  this  way  for  the 
calf.  That  the  hay  tea  is  a  grand  invention,  in  raising  calves,  I  have  not  a 
doubt. 

Feeding  Calves  in  "Winter. — A  person  signing  himself  "  Experience," 
of  Muir,  Mich.,  in  answer  to  the  inquiry  of  "  Breeder,"  in  the  Detroit  Tribune, 
tliat  some  of  its  many  readers  would  tell  liim  the  best  feed  for  calves  in  winter, 
says:  "  If  he  will  give  his  calves  wheat  bi-an  for  their  morning  meal,  and 
turnips  for  their  evening  meal,  with  what  good  clover  hay  the  want,  and  give 
them  a  warm,  clean  stable,  never  let  them  out  doors  in  the  cold;  water  them  in 
their  stalls  once  a  day— in  the  evening — he  will  have  no  trouble  to  raise  good 
calves  and  keep  them  fat  and  growing.  But  under  no  circumstances  should 
they  be  turned  out  of  doors  until  spring,  and  if  they  are  kept  in  the  stalls  on 
bran  and  turnips  until  feed  is  good,  they  are  better  for  it.  The  bran  should  be 
fed  dry  with  a  small  quantity  of  salt  twice  a  week. 

Itemarks. — The  author  cannot  see  why  good,  warm,  dry  sheds,  with  plenty 
of  bedding  or  littering  daily,  will  not  do  very  nicely  when  stable  room  is  not 
plenty. 

Indigestion  of  Calves,  Remedies  for.— Calves  that  are  fed  on  milk 
principally,  and  carelessly  managed,  are  liable  to  indigestion;  becoming 
"pot-bellied,"  dull  and  tliriftless,  appetite  \aried,  sometimes  voracious,  then 
not  caring  for  their  food  at  all;  bowels  irregular,  or  else  regularly  loose,  and 
their  passages  ofifensive,  which,  if  not  soon  remedied,  the  diarrhoea  becomes 
chronic  and  troublesome  to  cure.  The  trouble  is  believed  to  arise  from  an 
accumulation  of  curdled  milk  in  the  fourth  stomach  (which  is  the  one  iised 


703 


DJL  OBASEPS  RECIPES. 


until  they  begin  to  ruminate — chew  the  cud—);  hence  laxatives  are  first  called 
for,  such  as  castor-oil  or  linseed  oil.  with  bicarbonate  of  soda  (baking  soda)  and 
ginger,  and  if  really  scouring,  15  or  20  drops  of  laudanum  should  be  added. 
The  dose  for  a  calf  of  8  months,  of  castor-oil,  would  be  H  ozs,,  with  J^  oz.  each 
of  (he  soda  and  pulverized  ginger,  with  the  laudanum,  as  above,  if  scouring. 
And  for  a  few  days,  or  until  the  condition  is  greatly  improved  or  health  estab- 
lished, give  morning  and  evening,  ealt,  soda,  and  pulv.^rized  ginger,  %  oz.  each 
in  a  little  milk;  or  if  tlie  calf  is  flatulent  (windy)  duh  and  weak,  add  1  oz.  of 
fiulphato  of  soda  (glauber  salts),  to  the  ealt,  soda  and  ginger,  twice  daily  till 
corrected. 

The  diet  in  all  such  cases,  must  be  carefully  attended  to.  If  unweaned  the 
£alf  should  have  Its  milk  fresh  and  sound  thrice  daily.  A  daily  allowance  of 
linseed  or  gruel  or  bruised  linseed  cake  will  further  be  serviceable.  Comfortable 
fiheller,  a  dry  bed  and  plenty  of  room  are  also  essential.  When  protracted 
ituiigestion  appears  to  result  from  weakness,  and  the  mucous  membrane  has 
bi  come  irritable  and  relaxed,  advantage  usually  follows  the  use  of  8  or  10  drops 
each  of  muriatic  acid  and  creosote,  given  every  morning  until  it  abates. 

Scoures,  in  Cattle,  Horses,  Calves  and  Cholera,  or  Diarrhcea 
of  Persons.— Lewis  Boynton,  of  Farmingdale,  Bledsoe  Co.,  Tenn.,  in  answer 
to  an  inquiry  about  scours  in  cattle,  in  one  of  the  papers,  says:  "  Frequently  a 
liandful  of  salt  will  relieve  cattle  and  horses  of  scours.  It  does  not  afford 
relief  in  13  •  hours,  I  have  recourse  to  a  remedy  for  cholera  that  never  fails: 
Spirits  of  camphor,  tinct.  of  rhubarb,  and  laudanum,  equal  parts  of  each  Mix. 
Dose— For,  an  adult,  30  drops;  for  a  horse  or  cow,  a  dessert-spoonful;  for  a 
calf,  1  tea-spoonful.     If  not  relieved  in  3  hours,  repeat  the  dose. 

liemarkn. — For  a  child  I  would  add  8  to  10  drops,  according  to  age,  and 
repeat  on  persons  half  to  an  hour,  if  needed.  Give  in  a  little  sweetened  watei* 
to  children.   ,For  stock,  in  %  pt.  drench.     It  will  be  found  very  valuable. 

Dairying— Its  Profit  if  Well  Managed.— To  show  the  profits  of  a 
well  managed  dairy,  I  cannot  do  better  than  condense  a  report  made  by  Jere- 
miah Pierce,  of  Hamburgh,  N.  Y.,  to  the  Live  Stock  Journal,  in  1873.  Ham- 
burgh is  in  a  great  dairy  section,  and  its  cheese  is  celebrated  all  over  the  coun- 
try. Mr.  Pierce  milked  18  cows,  and  from  April  14th  to  Nov.  15th— 215  days, 
sent  to  the  cheese  factory  80,708  lbs  of  milk;  kept  at  home  to  feed  calves  up  to 
July  1st,  9,625  lbs.,  making  a  total  of  90,333  lbs.,  in  the  215  days,  Sold  8371^ 
lbs.  of  butter  made  before  sending  to  factory.  He  allows  23  lbs.  of  milk  for 
1  lb.  of  butter,  I  think  rntlier  a  large  allowance  [see  Jersey  cows  the  best,  etc.] 
which  would  retrain  19,262  lbs.  of  milk  to  make  tl«3  butter  sold,  or  a  total  of 
109,595  lbs.  of  milk  from  the  18  cows— an  average  of  6,088  lbs.  of  milk  to  each 
cow  for  the  season.  Jerseys,  it  will  be  remembered  under  that  head,  have  given 
9,000  to  10,000  lbs.  per  cow,  in  a  year. 

He  received  for  cheese,  $886.14;  for  butter,  $293.13;  for  calves,  sold  wliile 
voung,  $43.00;  value  of  5  calves  raised  on  milk,  $60  00;  pork  made,  500  lbs., 
$30.00,  making  a  total  of  $1,310.27.  Gross  receipts  for  each  cow  for  the  sea- 
son, $72.79.    Tl'    season  being  a  veiy  dry  one,  he  fed,  to  make  up  for  short 


DOMESTIC  ANIMALS. 


708 


pasturage,  barley  sprouts  and  bran  costing  $161. 08,  being  $8.94  to  each  cow, 
reducing  tlie  proceeds  to  $68.86  for  each  cow,  which  I  still  think  is  a  pretty 
good  average. 

Notice  the  point,  however,  that  he  feeds  extra,  as  recommended  in  the  next 
item,  and  by  all  dairymen,  so  far  as  I  know,  to  make  up  for  short  pasture.  He 
claims  too,  that  he  got  more  from  his  extra  feed,  than  simply  making  up  for 
the  shortage  of  the  grass,  besides  keeping  his  cows  in  good  condition,  and  good 
heart,  for  the  full  supply  of  grass  after  the  fall  rains  set  in.  Mr,  Pierce  says 
In  his  communication:  "  I  raise  my  own  cows,"  claiming  that  cows  may  be 
purchased  for  less  money  than  it  will  cost  to  raise  them,  but  many  of  these  will 
be  dear  at  any  price.  Then  raise  them,  and  raise  the  best  you  can.  In  this 
report  Mr.  Pierce  made  another  remark  which  I  consider  of  the  utmost  im- 
portance, ».  e.,  that  "cows  which  do  not  come  in  until  they  are  8  years  old, 
make  much  better  milkers,  than  those  that  come  in  at  2."  He  closes  with  this 
important  exhortation:  "  Brother  farmers,  don't  be  afraid  of  feeding  your  cows 
too  well.    I  hope  to  do  better  next  year." 

Dairy  Cows,  to  Feed  Liberally.— The  importance  of  feeding  dairy 
cows  liberally,  more  especially  when  pasture  is  short,  was  recently  shown  so 
satisfactorily  by  the  National  Live  Stock  Journal,  I  will  give  all  its  principal 
points,  although  largely  condensed.    The  editor  starts  out  with  the  idea  that 
dairymen  should  study  to  produce  all  the  food  necessary  for  his  cows  upon  the 
farm,  using  his  most  intelligent  foresight  to  this  end;  but  that  he  should  never 
suffer  them  to  go  with  deficient  food,  even  for  1  week;  for  this  he  cannot 
afford  to  do.    Hence,  he  says,  when  pasture  is  short,  and  he  has  no  extra  green 
feed  for  them,  let  us  compare  the  cost  of  nutriment  in  some  by-product,  such 
as  bran,  cotton  seed  meal,  linseed  meal,  corn  meal,  etc.,  some  of  which  he  can 
always  find  near  at  hand,  with  pasture  grass.    Pasture  grass,  he  continues,  has 
about  80  per  cent,  of  water;  and  the  nutriment  of  100  lbs.  of  it  is  supposed  to 
be  worth  21  cents.     The  nutriment  of  19  lbs.  of  fine  bran,  or  19  lbs.  of  corn 
meal,  is  just  equal  to  100  lbs.  of  grass     Cotton  seed  meal,  10  lbs.;  linseed 
meal,  12  lbs.,  have  just  the  same  nutriment.     Then,  as  100  lbs.  of  grass  are 
considered  a  ration  for  an  ordinary  sized  cow,  per  day,  it  is  easy  to  get  at  the 
proper  amount  of  substitute;  for  if  J<j  or  ^  short,  in  the  bite  of  grass,  take  the 
proportionate  amount  of  the  kind  of  feed,  in  pounds,  daily,  to  make  up  the 
(loficieT      ;  which  any  dairyman  can  calculate  for  himself,  knowing  how  much 
short  the  grass  is.     Let  us  suppose  the  diiryman  is  feeding  7  lbs.  of  fine  bran; 
tliis,  at  $8  per  ton,  would  cost  2f  cents  per  day,  or  19|  cents  per  week.    Now, 
the  extra  milk  per  week,  would  more  than  pay  the  cost.    Besides,  he  might 
have  added,  it  keeps  the  cow  from  falling  off  in  flesh,  and  losing  heart,  or 
vital  activity.    But,  he  continues^,  if  he  should  feed,  instead  of  brin,  4  lbs.  of 
linseed  meal,  daily,  it  would  cost  him  28  .;ts.  per  week;  or  if  33«j  lbs.  of  cotton 
seed  meal,  it  would  cost  22  cts.  per  week,  or  6^  lbs.  of  corn  mea!,  it  would 
cost  from  20  to  35  cts.  per  cow  a  week.    If  he  has  a  command  of  all  these,  let 
him  make  up  a  ration  nearly  as  follows:  4  lbs.  of  bran,  }4  ^^-  linseed  meal,  and 
!}{ lbs.  corn  meal,  to  each  cow  per  day,  which  will,  in  most  cases,  cost  only  20 
cents  per  week;  and  will  keep  up  a  generous  flow  of  milk  till  the  fall  rains 


704 


DR.  CUASE'S  RECIPES. 


renew  tlie  pasture,  and  then  the  extra  food  (the  author  would  say  only  ^^ths  of 
it)  can  be  discontinued.  lie  closes  as  follows:  We  have  known  many  who  have 
used  an  extra  ration  similar  to  this  during  short  pasture,  and  never  found  one 
who  reported  it  unprofitable.  The  ration  may  be  varied  to  suit  all  circum- 
statices.  Corn  meal  will  be  found  ciieap  in  some  localities;  but  it  is  always 
best  to  mix  some  bran  with  it;  and  in  most  parts  of  all  our  broad  dairy  belt 
bran  will  be  found  the  cheapest  extra  food  to  make  up  lor  short  pasture. 

Remarks. — Of  course,  any  other  class  of  feed  can  be  chosen  according  to 
what  is  found  in  the  market  at  the  different  sections  of  our  great  country 
— Cv^aise  middlings,  shorts,  etc.  Then  some  millers  mix  all  grades  together, 
and  in  tlie  Eastern  States  it  is  known  as  "  mill  stuffs,"  while  the  Westerner  and 
Southerner  know  this  mixture  as  "  ship  stuffs,"  "  mill  feed,"  etc.  But  I  should 
prefer  to  buy  them  separate,  then  you  know  exactly  what  you  are  feeding. 
See  "Milk— To  Increase  the  Flow  in  Cows."  and  the  remarks  following  it,  for 
what  many  claim  to  be  the  best  mixture  for  this  purpose.  The  importance  of 
t'io  various  roots,  more  especially  as  winter  feed,  will  be  seen  below ;  also,  for 
the  value  of  parsnips  for  milch  cows  see  close  of  remarks  after  "  Carrots, 
Parsnips,  Beets,  etc.,"  below.  I  must  be  allowed  to  state  here  that  Mr.  O.  W. 
Wanger,  a  dairyman  of  Illinois,  says:  "For  ground  feed  for  milch  cows  an 
effort  is  made  to  combine  the  elements  that  will  produce  the  largest  flow  of 
milk  and  at  the  same  time  keep  the  cow  in  good  condition,  but  not  too  fat. 
And  it  is  found  one  part  (equal  parts)  each  of  corn  meal,  ground  oats  and  bran 
will  bring  the  best  results."  [This  is  the  "Best  Food"  referred  to  above,  and 
hence  is  confirmatory  of  that  recipe.]  VAnd,"  he  adds,  "with  these  con- 
veniences, good  hay,  this  ground  feed,  good  water  and  good  care  a  cow  yields 
as  much  milk  during  6  months  in  winter  as  in  summer,  when  the  cow  feeds  on 
grass."  And  he  recommends  a  little  grain  all  summer.  This,  I  suppose,  refera 
to  the  gi'ound  feed  above,  for  he  adds:  "When  the  milker  is  to  milk  a  cow  he 
first  feeds  her  and  then  sits  down  to  milk.  The  result  is,  the  cow  stands  quiet, 
gives  her  milk  at  once  and  the  flow  is  increased."  He  also  recommends  sowed 
corn  to  help  the  cows  in  dry  times  of  the  summer.  Very  important  points,  I 
know,  from  what  I  have  seen  done  by  others.  He  does  not  say  whether  bis 
parts  are  to  be  by  weight  or  measure,  but  I  think  he  means  by  measure,  as  that 
is  the  common  way  unless  weight  is  mentioned. 

Winter  Feeding  of  Cows,  Horses  and  All  Other  Stock— The 
Importance  of  Boots  or  Oil  Meal,  etc.,  for. — It  is  a  great  change  for 
cattle,  horses,  sheep,  etc.,  from  a  pasture  where  there  is  plenty  of  grass,  and 
also  plenty  of  exercise,  ^o  the  stable  or  even  a  barn-yard,  where  comparatively 
there  is  neither  grass  nor  exercise;  but  the  milch  cows  will  show  it  the  quickest 
by  the  shortness  in  quantity  of  milk  given,  unless  some  of  the  succulent  rooLs 
or  oil  meal  are  given  at  once  to  make  up  for  the  change  from  grass  to  dry  hay. 
Then,  again,  dry  hay,  oats,  com  or  cornmeal  have  a  tendency  to  produce  cost- 
iveness,  and  hence  the  importance  of  some  of  the  roots  or  oil  meal  to  be  given 
directly  to  avoid  the  probability  of  costiveness  becoming  thoroughly  established 
People  eat  oatmeal  or  cornmeal  mush,  com  bread,  apples,  peaches,  berries,  etc., 
for  this  very  purpose;  why  should  it,  then,  not  be  as  necessary  for  stock  as  lor 


DOMESTIC  ANIMALR. 


70S 


persons?  It  is,  and  should  receive  the  same  care  and  attention,  if  wo  would 
kec'p  them  in  a  continuous  healthy  condition,  so  that  tlie  cows  shall  give  the 
largest  flow  of  milk,  and  that  other  stock  shall  continue  to  thrive  instead  of  the 
liair  becoming  rough  and  staring  and  the  animals  losing  flesh  as  well  as  heart 
and  appetite.  Even  poultry  should  have  sometliing  of  a  succulent  or  juicy 
character  to  make  up  for  the  loss  of  green  feed,  insects,  etc. 

Extra  Value  of  Oatmeal  or  Flaxseed,  Roots,  etc.,  in  Winter 
for  Cows  and  Breeding  Ewes.— Tl>e  editor  of  tlie  National  Live  Stock  Jour- 
nal makes  a  very  important  suggestion  in  speaking  upon  the  subject  of  roots  or 
oil  meal  to  make  up  for  the  absence  of  green  food,  that  for  cows  or  breeding 
ewes  tlie  oil  meal  or  flaxseed,  for  these  animals  especially,  have  another  and 
important  value,  enabling  them  to  produce  their  young  without  trouble.  We 
have  such  medicines  of  value  in  tliis  respect  for  our  own  race,  why  not  for 
stock?  He  says:  "Every  dairyman,  so  far  as  he  can,  should  supply  himself 
witli  1  pt.  of  oil  meal  for  each  cow  per  day,  or  l^  pt.  of  flaxseed,  which  should 
be  boiled  to  a  jelly  and  given  with  her  other  food.  Oil  meal  is  worth  all  it  costs 
for  food,  besides  lieing  an  excellent  preventive  of  disease;  and,  also,  has  this 
further  property,  that  when  a  small  quantity  of  it  is  fed  to  cows  during  the 
winter  we  have  never  had  any  trouble  with  them  at  calving;  and  the  small 
quantity  of  oil  left  in  it  seems  to  perform  the  same  oflBce  as  a  little  grass  or  car- 
rote  and  beets  would,  to  cleanse  the  bowe's  as  well  as  an  emollient,  or  some 
such  property  or  effect,  upon  the  reproductive  organs;  and  to  this  end  some 
persons  feed  a  small  amount  of  flaxseed  to  their  breeding  ewes  in  winter  with 
ft  like  success."  Sensible  and  well  put,  and  the  author  knows  them  to  be  of 
extra  value  for  all  these  purposes. 

Carrots,  Beets,  etc.,  their  Value  as  Pood  for  Stock.— It  has 
been  heretofore  claimed  that  the  chief  reason  why  the  above  named  articles 
■were  valuable  for  stock  was  to  avoid  costiveness,  and  that  carrots  alone 
possessed  tliis  property — pectine,  or  pectic  acid— which  has  the  power  of  dis- 
solving or  gelatinizing— turning  to  jelly— other  kinds  of  food,  which  not  only 
gave  health  and  vigor,  but  also  gave  brightness  to  the  eye,  and  a  smooth,  glossy 
coat  to  the  animal.  But  a  horse-breeder,  in  France  reports  having  fed  his 
horses  for  20  years  on  parsnips,  instead  of  carrots  and  oats  as  formerly,  with  a 
remarkable  success,  his  stock  showing  a  greater  vivacity  of  spirit  and  a  sleek- 
ness of  coat  than  when  fed  on  carrots.  And  Yeomans,  the  celebrated  veterinar- 
ian, informs  us  that  this  beneficial  result,  from  feeding  tliese  roots,  arises  not 
so  much  from  their  nul.Itive  properties  as  from  their  effects  in  gelatinizing  and 
dissolving  otlier  foods,  thereby  rendering  them  more  easy  of  digestion.  Por- 
tions of  other  coarse  food,  otherwise  almost  indigestible,  when  acted  upon  by 
tills  principle  in  these  roots,  are  easily  dissolved  by  the  gastric  juices,  and  a 
thorough  and  perfect  digestion  is  obtained. 

Remarks. — It  has  been  well  known  that  apples  contain  this  principle — pec- 
tine, or  pectic  acid — in  a  great  degree;  hence,  we  can  account  for  both  horses 
and  cattle  thriving  so  well,  as  many  have  reported,  while  being  fed  a  peck  of 
apples  morning  and  night,  or  when  allowed  to  run  for  a  time  in  the  orchard^ 
where  they  ate  of  them  at  pleasure.     (See  Apples  for  Horses,  etc.)    But 

<6 


706 


DR.  OHASBP  8  RECIPES. 


\ 


YeomanB  alao  says  It  is  found  in  pears,  quinces,  currants,  raspberries,  and 
many  otlier  kinds  of  fruit,  and  also  in  various  roots,  such  as  turnips,  becto, 
parsnips,  etc. ;  hence  their  great  value  as  a  food,  or  as  auxiliary  to  the  food, 
both  of  man  and  beast.  Closing  willi  tills  important  sentence:  "A  small 
quantity  of  roots  or  fruit  mixed  with  other  food,  especially  with  dry  food,  has  a 
wonderful  effect  upon  the  flesh,  health  and  spirits  of  animals."  Thus  it  maybe 
seen,  and  I  hove  given  this  item  chiefly  that  it  might  be  seen,  tlia*^  it  does  not 
matter  so  very  much  which  kind  of  roots  for  animals,  nor  which  kind  of  fruit 
or  roots  for  man  arc  raised  and  eaten;  but  that  it  is  very  important  that  some  of 
them  should  be  raised  and  used,  if  the  best  health  of  man  and  beast  is  worth 
looking  after  and  working  for. 

Tlien  lot  every  dairyman  or  farmer  look  at  the  matter  in  a  common  sense 
"way,  and  raise  the  kind  of  roots  that  his  land  is  seen  to  be  the  best  adapted  to— 
the  longer  and  larger  roots  require  the  deepest  and  richest  soil,  and  a"  loquire 
<;lose  and  careful  culture  to  obtain  the  best  results;  then,  for  winter-feeding,  to 
have  them  carefully  housed,  and  properly  cut  when  fed,  so  that  each  animal 
shall  get  its  proper  share,  remembering  that  while  you  thus  aid  the  digestion  of 
the  coarser  food,  as  hay,  stalks  and  straw,  by  this  admixture  of  roots,  you  also 
avoid  costiveness,  which  was  originally  supposed  to  be  the  chief  object  to  be 
gained  by  feeding  roots.  In  other  words,  "two  birds  are  killed  with  one 
«tone,"  and  really,  the  bird  last  found  is  of  the  greater  importance  of  the  two 
— the  aid  to  digestion.  (See  Comparative  Value,  as  Generally  Understood,  and 
also  Nutritive  Value,  with  table  by  which  the  difference  is  more  easily  seen.) 

I  will  only  add  here  that  of  later  years  parsnips  have  been  found  more  val- 
uable than  formerly  supposed,  and  they  are  now  commended  by  many  dairy- 
men as  excellent  for  milch  cows,  increasing  the  flow  of  milk  one-half,  besides 
keeping  them  in  a  good  healthy  condition.  Try  them,  thoroughly,  by  all 
means. 

Variety  of  Pood  for  Stock— Very  Important.— It  is  a  well  estab- 
lished  fact  that  a  single  kind  of  food  is  not  enough  for  the  best  growth,  health 
or  comfort  of  animals.  Like  ourselves,  the  stock  which  we  keep,  does  relish 
a  change  of  diet — thrives  better  with  a  change  of  pasture  so  to  speak— and 
gives  fuller  returns  for  the  trouble  of  providing  the  variety  of  foods.  Coarse 
fodder  should  be  mixed  with  th^t  which  is  of  a  finer  nature;  and  the  highly 
nitrogenous,  fed  with  substances  weak  in  nitrogen.  Some  farmers  will  feed 
their  sheep  corn  one  morning,  add  barley  or  oats  the  next,  and  thus  keep  up  a 
continual  surprise,  heightened  by  a  lick  of  salt  now  and  then.  It  is  the  same 
love  of  change  which  makes  the  colt,  cow,  and  even  the  oldest  horse  feel  glad 
•when  turned  into  a  new  field.  What  man  would  like  living  on  bread,  or  pota- 
toes, or  meat,  alone?  Then  feed  your  stock  meal,  or  shorts,  or  roots — sometimes 
one,  then  the  other,  is  the  better  way — as  remarked  about  the  sheep  above  being 
fiure  to  have  a  supply  of  roots  for  every  winter. 

The  Comparative  Value  of  Boots  for  Winter  Feeding  as  Gen- 
erally Understood. — A  writer  in  the  Rural  Home  places  the  comparative 
value  of  roots  in  the  following  order:  Carrots,  parsnips,  sugar-beets,  mangel- 
wurzels,    rutabagas,   Swedish  turnips,  and  lastly,   English  or  common  field 


DOMRSTIO  ANIMALS. 


m 


turnips,  which  arc  llgliter,  but  do  well  for  early  feeding,  before  beginning  ou 
the  richer  roots,  which  also  keep  better.    This  writer  did  not  mention  potntoea, 
but  another  writer  who  had  been  experimenting  upon  the  subject  uiuler  the 
head  of  "Potatoes  for  Htocic,"  says:    "Potatoes  for  stock  are  worth  80  cents 
per  bushel  to  feed  to  stock.     They  are  not  only  nutritious,  but  excellent  appe- 
tizers, and  promoters  of  digestion.     My  experiments  go  to  show  tliat  a  peck  of 
potatoes  will  produce  as  much  milk  as  a  bushel  of  carrots,  beets  or  turnips." 
RemnrkH. — Although  potatoes  are  well  known  to  contain  much  more  gen- 
<!ral  nutritive  and  fat-producing  properties  than  the  other  roots  named,  yet,  as 
the  others  can  be  raised  In  so  much  larger  quantities  to  the  acre,  and  with  so 
much  less  labor  also    it  is  not  probable  that  they  will  become  the  best  for 
general  winter  feeding.    And  I  must  say  here  that  I  think  this  writer  is  in  error 
as  to  carrots,  and  I  might  say  parsnips,  too  (lie  does  not  mention  the  latter),  but 
as  to  beets  and  turnips,  they  are  not  as  valuable  as  potatoes.     I  will,  however, 
give  a  table  beiow,  showing  the  proportionate  nutritive,  flesh-producing,  and 
fat-producing  properties  of  22  different  kinds  of  food  for  farm  stock.    I  am 
sorry,  however,  that  the  sugar-beet  is  not  shown  among  them.    The  table  was 
made  up  from  the  experiments  and  analysis  of  the  most  eminent  agricultural 
chemists  and  English  feeders;  and  are  undoubtedly  the  most  reliable  and  trust- 
worthy that  can  be  gathered  at  tlie  time  of  this  writing;  and  believing  that  they 
will  prove  of  real  value  to  farmers,  dairymen,  etc.,  I  give  the  table  a  place. 
The  calculation  is  based  upon  equal  weights  of  each  article,  and  is  as  follows: 

Nutritive  Value  of  22  Diftbrent  Kinds  of  Food  for  Faxm 
Stock: 

Fleah       Fat 
Food.  pro-        pro-     TotaL 

ducing.  ducing. 

Turnips 1  5  7 

Rutabagas, 1  7  9 

Carrots, 1  7  10 

Mangels,  2  8  13 

Straw 3  16  23 

Potatoes,  .......  2  17  23 

Brewer's  grains, 6J^  18  25 

Hay  (early  cut) 8  51  64 

Millet  (seed) 8  76  85 

Buckwheat, 9  61  69 

Malt 9  76  81 

Rye 11  74  88 

Oats 12  63  70 

Corn .  12  53  80 

Wheat  and  barley 12  66  83 

Dried  brewer's  grains 16  67  83 

Beans  (English  field) 22  46         74 

Peas,         : 22  61  79 

Linseed, 23  112         83 

Cotton  seed  cake, 24  W^     61 

Linseed  cake 28  66         7?l 

Bran  and  coarse  millstufif,        ;       ...  81  54         76 

Eemnrks.—'RY  this  table,  if  you  want  simply  to  lay  on  flesh,  you  see  the 
food  for  it;  if  fat  for  butchering  purposes,  it  is  equally  plain,  while  the  general 


706 


DR.  CHASE'S  RECIPES. 


\ 


value  for  keeping  stock  in  the  most  healtliy  and  growing  condition  is  shown  In 
the  total  column.  Milk  being  of  the  nature  of  fat,  it  en  also  be  seen  which 
will  be  the  best  food  for  milch  cows,  that  which  produces  most  fat.  I  will  sim- 
ply mention  here  that  there  is  quite  i^  doubt  amongst  dairymen  as  to  whether 
sugar  beets  do,  or  do  not,  lessen  the  flow  of  milk,  and  it  is  perhaps  from  this 
fact  that  they  were  not  considered  in  the  table.  Although  the  sugar  beet  may 
not  be  equal  to  some  of  the  other  roots  for  milk,  yei,  for  other  stock  they  are 
good ;  and  as  they  can  be  raised  in  such  large  quantities  to  the  acre,  many,  no 
doubt,  will  raise  them  for  general  use.  The  maugel-wurzels  and  rutaba- 
gas can,  with  a  rich  aud  properly  cultivated  soil,  be  made  to  yield  from  1,000 
to  1,500,  and,  in  a  few  cases,  even  2,000  bushels  to  the  acre;  and  with  any  of 
these  roots,  if  the  ground  is  properly  worked,  it  will  be  left  in  excellent  condi- 
tion for  succeeding  crops.  It  would  not  be  advisable,  however,  to  feed  roots  too 
exclusively.  It  is  better  to  feed  part  roots  and  part  grain.  Nor  is  it  advisable 
to  feed  one  kind  of  roots  only.  It  is  better  to  have  a  variety,  both  on  account 
of  the  health  and  condition  of  the  stock,  and  for  the  better  results  in  milk  which 
will  be  produced  by  a  variety  over  any  single  kind.  ' 

Boots,  Culture  of,  for  Stock.— As  above  remarked,  the  culture  of 
roots  needs  a  rich  soil;  and  if  it  is  not  rich  naturally,  it  must  be  made  so  with 
manures,  fertilizers,  etc.,  and  also  by  deep  plowing  and  thorough  harrowing. 
Plow  deeply,  and  harrow;  then  re-plow  ai.-»  harrow,  until  as  fine  as  possible, 
leaving  no  stones  or  turf  to  obstruct  cultivation.  The  mangel-wurzel,  it  is 
claimed,  la  a  great  lover  of  salt;  and  as  high  as  80  bushels  to  the  acre, 
Dr.  Loring  says,  has  been  used  with  profit.  Fifteen  two-horse  wagon  loads  of 
good,  solid  manure  to  tlie  acre,  is  not  too  much,  if  you  expect  1,500  to  2,000 
bushels  of  mangels  (which  has  been  raised)  to  the  acre.  The  fertilizer  when 
used,  must,  as  well  as  the  manure,  be  well  worked  into  the  surface  of  the  soil. 
Sow  in  drills,  beets,  mangels,  rutabagas,  and  parsnips,  80  inches  apart;  car- 
rots, 24.  If  possible,  have  a  drill  which  completes  the  work  of  covering  evenly 
as  it  goes.  Begin  to  cultivate  them  as  soon  as  the  rows  can  be  seen;  keep  clear 
of  weeds,  and  thin  carrots  and  parsoips  to  4  inches;  beets,  rutabagas  or 
mangels,  6  to  10  inches,  as  you  think  the  richness  of  the  soil  will  demand.  Of 
course,  let  all  be  done  with  horse-hoes,  or  such  conveniences  as  you  have,  so 
that  the  rows  simply  need  to  be  done  by  hand,  remembering  this,  if  the  weeds 
get  the  start  of  you,  you  will  pay  dearly  for  it.  Some  claim  that  5  lbs.  of 
mangel  seed  is  not  too  much  for  an  acre;  but  if  sowed  with  a  drill,  get  it  to 
scatter  them  properly  as  you  go ;  then  have  enough  to  go  over  the  piece  is  all 
you  want  for  any  kind.  Absolute  amoimts  can  hardly  be  given,  as  no  two  men 
would  think  exactly  alike  about  it;  better  pull  out  a  good  many,  however, 
rather  than  not  to  get  in  seed  enough. 

Field  Turnips,  How  to  Feed  to  Cows  Without  Flavoring  the 
Milk. — A  writer  in  the  Maine  Farmer,  says  he  raised  800  bushels,  and  fed  -all 
to  hii?  16  to  20  cows — 1  pk.  twice  a  day— by  trimming  off  the  rootlets  and  feeu 
ing  only  the  solid  turnip,  after  milking,  no  bad  flavor  was  imparted  to  the 
milk.  ' 


DOMESTIG  ANIMALS. 


709 


Remarks.— ThsA  the  whole  flavor  of  turnips  is  in  the  rootlets,  I  should 
hardly  expect  to  be  the  fact,  but  that  feeding  them  only  after  milking  is  the 
more  probable  reason  why  the  flavor  is  not  retained.  The  plan  is  worthy 
of  a  trial,  and  if  the  reasoning  is  not  correct,  the  turnips  can  be  fed  to  other 
stock,  while  the  milch  cows  can  be  supplied  with  something  that  has  no  partic- 
ular flavor  as  parsnips  and  turnips  have,  making  either  an  unsuitable  feed  for 
cows  while  giving  milk,  unless  the  removal  of  the  rootlets,  as  above,  is  found  to 
be  of  general  aptilication. 

Growio       took,  Pea  and  Bean  Meal  Better  than  Com  for. — 

Much  has  been  said  of  late  years,  as  to  feeding  pea  and  bean  meal  to  stock,  as 
though  they  were  equally  valuable  for  all  stock  which  the  author  does  not 
think  is  correct,  and  seeing  an  item,  in  the  Philadelpfiia  liecoi-d,  giving  them 
the  preference  over  corn  for  growing  stock,  which  so  nearly  agrees  with  wliat  I 
know  to  be  the  fact,  I  will  give  the  item  in  full.  It  is  as  follows:  "  Growing 
stock  should  not  be  kept  in  a  fat  condition,  for  the  demand  of  the  system  is 
chiefly  for  muscle  producing  matter.  There  is  no  concentrated  material  on  the 
farm  that  supplies  the  desideratum  in  full,  and  though  nature  has  furnished 
farmers  with  splendid  agents  for  this  purpose  in  the  shape  of  peas  and  beans, 
the  opportunity  is  not  improved.  For  early  pasture  or  soiling  after  rye,  a 
piece  of  land  broadcasted  to  tall-growing  green  peas  mixed  with  oats,  is  invalu- 
able. The  writer  of  this  once  kept  a  cow  up  to  a  flow  of  milk  till  late  in  the 
season  by  a  succession  of  such  crops,  and  that,  too,  on  a  piece  of  white  sand 
land.  It  is  not  known  by  some  that  if  these  vines  are  cut  and  nicely  cured, 
when  just  about  to  bloom,  they  will  furnish  a  good  crop  of  nutritious  liay,  but 
if  not  cut  at  flowering  time  the  leaves  will  crumble  away.  Ground  peas  or 
beans  are  economical  for  feeding,  owing  to  the  great  saving  they  eifect. 
Farmers  are  tempted  to  part  with  them  at  $2.10  a  bu.,  and  they  often  bring 
more  than  that  sum;  but  if  we  will  stop  and  reflect  that  this  meal,  mixed  half 
and  half  with  corn  meal,  will  enable  us  to  dispense  with  one-third  the  quantity 
of  hay,  a  great  saving  is  made  through  the  winter,  r'or  young  calves  nothing 
can  equal  it.  If  the  farmer  has  no  convenience  for  grinding  them,  the  peas 
and  beans  can  be  cooked  into  a  ' '  mash  "  in  the  ordinary  way,  and  if  thus  given 
liberally  to  stock,  especially  the  younger  portion,  will  push  them  rapidly  for- 
ward. Pigs  will  grow  fatter  on  it  than  on  anything  else.  Young  heifers 
become  matured  several  months  sooner.  By  the  use  of  pea  or  bean  meal, 
wheat  straw  (cut)  can  be  used  in  the  place  of  hay,  and,  taken  as  a  whole,  it  is 
almost  a  necessity  on  well-regulated  farms.  Bear  in  mind,  as  stated  above, 
peas  and  beans  will  not  fatten  stock  as  readily  as  corn,  nor  will  the  corn  make 
the  stock  grow  as  quickly  as  these.  Hence  in  winter  we  should  feed  these  arti- 
cles together  in  order  to  get  the  best  results." 

UeiHiir/cs. — The  author  having  been  raised  on  the  hard-pan  hills  in  the  town- 
ship of  Holland,  Erie  county,  N.  Y.,  where  corn  even  was  not  a  paying  crop, 
sometliing  that  could  be  more  easily  raised  and  in  better  paying  quantities  had 
to  be  sought  out;  and  it  was  found  in  peas  and  oats  sown  broad-cast,  as  the 
above  writer  suggests,  for  the  especial  purpose  of  feeding  to  hogs,  cutting  up — 
mowing — and  throwing  to  them  as  soon  as  tlie  peas  were  well  tilled,  at  which 


710 


DR.  CHASE'S  RECIPES. 


time  they  vould  not  only  eat  the  peas  with  avidity,  or  greedily,  but  also  chew 
the  pods  and  vines  with  like  relish,  and  at  once  begin  to  show  their  value 
■which  was  continued  until  they  were  ripe,  after  which  they  were  ground 
together  and  the  meal  used  to  thicken  potatoes  and  pumpkins  which  were  boiled 
together  for  the  purpose  of  fattening  the  hogs  until  within  a  few  weeks  of  kill- 
ing time,  when  cornmeal  was  used  in  its  place,  or  else  corn  alone  fed  to  harden 
the  pork.  And  when  any  horses,  cattle,  or  sheep,  happened  to  be  running  in 
the  pasture  with  the  hogs  they  would  eat  the  pea  vines  and  oat  straw  with 
the  same  eagerness  and  relish  that  the  hogs  did  the  peas  and  oats.  So  I  can 
vouch  for  the  pea  and  oat  mixture;  and  I  have  not  a  doubt  of  the  value  of 
beans,  or  bean  meal,  as  a  food  for  growing  stock,  although,  generally,  the 
trouble  and  labor  of  raising  them  will  be  much  greater  than  that  of  raising  peas, 
hence  the  advantage  would  be  in  favor  of  peas,  the  oats  being  sown  with  them 
for  the  purpose  of  holding  up  the  peas,  rather  than  for  the  oats  themselves, 
although  they  are  good.  It  is  remarkable  how  much  faster  young  pigs  will 
grow  as  soon  as  soon  as  the  peas  and  oats  are  full  and  are  thrown  to  them 
regularly.  It  only  needs  a  trial  to  be  adopted  by  tliose  who  have  not  seen 
them  used.  I 

Soiling  Cows. — It  undoubtedly  pays  to  judiciously  soil  cows,  as  there  is 
no  other  way  by  which  so  much  milk  can  be  obtained  from  a  small  number  of 
acres.  When  the  land  is  in  proper  condition,  a  cow  can  be  kept  upon  one-half 
acre  for  summer  and  one  acre  for  winter.  Even  better  than  this  has  been  done. 
In  starting,  prepare  the  ground  well — one-eighth  of  an  acre  of  oats,  thickly,  foi 
each  cow,  as  early  in  the  season  as  you  can;  two  or  three  weeks  after  this  sow 
the  same  amount  of  land  to  -^ats  again  for  later  cutting.  Then  prepare  the 
ground  and  sow  one-fourth  -^x  an  acre  to  corn  for  each  cow,  which  will  prob- 
ably leave  a  surplus  towards  the  winter  feeding. 

Sweet  Cornstalks  for  Cows.— When  the  ears  have  been  gathered  the 
stalks  of  sweet  corn  make  the  very  best  of  fodder.  It  is  not  only  very  sweet 
and  nutritious,  but  as  the  pars  are  gathered  before  maturity  the  stalks,  if  cut  at 
once,  as  they  saould  be,  ar  j  in  the  very  best  condition  for  use  as  fodder.  There 
is  some  difficulty  ii.'  curinf;  the  stalks;  but  in  several  years'  experience  with  them 
in  a  rather  large  way  we  nave  had  no  trouble  in  keeping  the  fodder  in  excellent 
coi.dition.  The  great  point  and  need  is  to  thoroughly  dry  the  stalks  out  of 
doors.  They  should  be  first  well  wilted  and  partly  dried  upon  the  ground,  laid 
down  a,s  I'.jey  aro  cut  in  small  bundles,  which,  when  bound  afterward,  will 
make  eas;./  tiantVed  sheaves.  After  24  hours  or  more  of  exposure  the  bundles 
may  be  bound  with  a  straw  band  or  an  osier  stalk,  and  the  sheaves  sO  made  set 
up  in  stocks,  loosely  placed,  so  as  to  admit  the  air  freely  among  them.  The 
stock  or  small  stack  should  be  well  bound  at  the  top  to  exclude  rain,  and  left 
out  of  doors  until  completely  dried  and  cured.  The  fodder  may  then  be  safely 
housed  in  the  barn  or  under  the  roof  of  an  open  shed  near  the  barn,  where  it 
can  be  reached  convenientlj'  for  use.  Fodder  so  cured  is  equal  to  the  best  hay, 
and  will  be  eaten  with  avidity  and  without  waste  or  loss.  Of  more  than  17 
acres  grown  last  season  and  fed  to  cows  in  our  dairy  the  past  winter  there  was 
scarce  <*  particle  to  be  fouud  la  the  manure,  every  fragment  excepting  some  few 


DOMESTIC  ANIMALS. 


711 


pieceiB  of  some  of  the  coarser  butts  having  been  consumed.  This,  of  course,  i» 
due  in  a  great  measure  to  the  fact  that  the  fodder  was  finely  cut  and  wetted,, 
and  the  meal  given  mixed  with  it.  The  economy  of  such  a  practice  and  such  a 
crop  so  used  is  too  obvious  to  need  comment. — Parmer's  Magazine. 

Sweet  Cornstalks  with  the  Corn  for  Milch  Cows.— The  stalks 
above,  when  cured  as  in  the  foregoing  recipe,  are  excellent  even  as  winter  food; 
but  the  following  plan  of  feeding  the  com  upon  the  stalk  while  green  as  a  sum- 
mer food,  as  practiced  by  Dwight  Judd,  of  South  Hadley,  Mass. ,  for  two  years 
past,  in  the  $^^ew  York  Herald,  has  the  advartage  largely  in  its  favor.  Whea 
asked  what  he  considered  the  feeding  Value  of  sweet  corn  for  milch  cows,  he 
said:  "  It  is  invaluable.  Cornmeal  is  not  to  be  compared  with  it  as  a  feed  for 
producing  milk."  He  keeps,  says  the  Herald,  a  herd  of  20  as  nice  cows  as  caa 
be  found  in  this  vicinity,  and  says:  "  When  my  cows  fail  a  little  in  milk  and  I 
want  for  my  trade  a  couple  of  extra  cows,  I  tell  my  man  to  cut  an  extra  row 
or  two  of  corn,  and  in  two  or  three  days  I  have  the  amount  of  milk  desired."^ 
He  plants  with  a  corn-planter,  the  rows  V-/^  feet  apart,  and  23  inches  apart  ia 
the  hills,  dropping  only  2  or  3  kernels  in  a  hill;  and  commences  feeding  it  aa 
goon  as  the  corn  is  fit  for  table  use. 

Dry  Cornstalks,  the  Best  Way  to  Feed  Them.— When  hay  ia 

scarce,  but  cornstalks  and  straw  are  plentiful,  the  best  way  is  to  cut  both  finely 
and  mix  in  proportions  of  2  baskets  of  stalks  to  1  of  straw,  and  mix  dry  for  sev- 
eral days'  feeding,  as  it  will  not  heat,  but  improve,  by  standing  together. 
Of  course,  hay  is  better  than  straw  treated  the  same  way,  and  all  classes  of 
stock  will  relish  it,  and  especially  so  if,  when  to  be  fed,  it  is  first  slightly 
wet,  then  a  good  sprinkling  of  meal  or  bran  mixed  in,  nothing  except  occasion- 
ally, perliaps,  a  large  butt  may  be  rejected,  but  seldom  that  much  is  left;  nor 
will  any  part  of  them  be  seen  in  the  manure  if  a  proper  amount  of  roots  are  also 
fed  to  help  dissolve  and  gelatinize  this  coarser  food,  as  previously  explained. 
A  correspondent  of  the  Counti'y  Oentleman  says  he  1,  d  rather  have  this  fine 
cutting  of  coarse  food  than  to  have  it  steamed,  if  it  was  done  even  for  the 
same  expense.  The  cutting  is  certainly  very  desirable,  no  matter  what  stock 
is  to  be  fed  with  it. 

Corn  Fodder  vs.  Hay,  Comparative  Value  of.— Professor  J.  W. 
Sanborn,  of  the  Missouri  Agricultural  College,  claims  that  he  has  proved, 
through  a  loug  practice  and  many  experiments,  that  corn  fodder  has  a  prac- 
tical feeding  value  of  two-thirds  to  three-fourths  that  of  good  hay.  [Our  own 
experience  fully  justifies  the  above  estimate. — Editors,  Farm  and  Fireside.] 

Hungarian  Grass  for  Milch  Cows,  Claimed  better  than  Hay. 

A  correspondent  of  the  New  York  Sun  claims  that  Hungarian  grass,  when  sown 
thick  enough  to  make  fine  stalks,  is  better  than  even  good  hay.  He  sows  8 
pecks  of  seed  to  the  acre,  on  fine  soil,  and  finely  worked  with  harrow  and 
roller,  both  before  and  after  sovdng;  and  sowing  any  time  from  the  15th  of 
May  to  the  10th  of  June.  Pit  to  cut  in  9  weeks.  Another  writer  thinks  it  val- 
uable for  horses,  after  having  fed  it  two  winters.  Changing  only  occasionally 
vith  cut  oats;  and  he  adds:    "nothing  better  for  calves  and  milch  cows."    Hd 


mpipwi 


712 


DB.  CHASE'S  RECIPES. 


sows  even  a  bushel  to  the  acre,  and  thinks  it  very  valuable  as  a  top-flniah  to 
stacks  of  wheat,  clover,  etc,  as  it  is  impervious  to  water,  and  very  little 
injured,  even  that  which  is  exposed  on  the  outside  of  the  stack  remaining 
sound.  Two  to  four  tons  have  been  raised  to  the  acre,  with  12  to  15  bu.  of 
seed,  worth  $1  to  $1.50  per  bu.,  and  the  straw  valuable  for  feed  after  threshing, 
and  a  never  failing  crop,  if  sown  on  good  mellow  land.  So,  let  all  try  it  who 
think  their  hay  crop  is  going  to  be  short. 

Fattening  Cattle. — A  few  words  now  upon  the  subject  of  fattening  cat- 
tle, hogs,  etc.,  would  seem  to  the  author  as  very  proper;  then,  to  close  the  cattle 
department  with  the  consideration  of  silos,  which,  of  late  years,  has  been  almost 
continually  before  the  mind  of  the  agriculturist,  through  this  class  of  papers, 
until,  finally,  the  government,  through  the  agricultural  department,  has  taken 
it  in  hand  in  such  f  way  it  would  seem,  at  least,  there  can  be  but  little  chance 
for  further  doubt  upon  the  subject  of  which  however,  it  is  our  intention  to  leave 
«ach  one  lo  judge  for  himself,  after  he  has  any  matter  properly  laid  before  him 
for  examination,  as  we  have  done  in  all  parts  of  this,  our  "Third  and  Last 
Eflfort,"  to  benefit  the  people.  Other  people  write  items  for  their  agricultural 
papers,  I  got  them  together,  condense,  and  often  re-write,  to  make  a  continuous 
whole,  such  parts  as  will  enable  any  sensible  man  to  profit  by  the  hints,  sugges- 
tions, and  practice  of  their  fellow  farmers.     First,  then: 

Meal  and  Hay  for  Fattening  Stock  —  Scalding  the  Meal  a 
Great  Saving. — An  old  farmer,  whose  custom  has  been  to  fatten  a  few  ani- 
mals, gives  his  experience  as  to  scalding  his  meal,  merely,  instead  of  cooking 
it,  as  has  been  the  custom  of  many.  He  says:  "My  practice  in  fattening  sheep 
and  swine,  as  well  as  for  feeding  milch  cows,  has  been  to  pour  boiling  water  on 
as  much  meal  as  would  not  make  the  animals  bowels  move  too  freely,  both  at 
night  and  morning,  and  when  the  mush  is  cool,  give  it  to  the  cow  or  pig.  In 
covering  the  meal  with  boiling  water  in  this  way,  the  starch  of  the  grain  is  dis- 
solved, and  the  latent  nutritive  properties  extracted,  and  the  animal  receives 
the  entire  nutriment  of  the  grain.  I  have  for  2  j-ears  past  fatted  2  ordinary 
sized  cows,  feeding  only  hay,  and  only  300  lbs.  each  of  meal,  and  yielded 
upwards  of  40  lbs.  of  rough  tallow.  Salt  was  given  once  a  week,  and  occasion- 
ally a  table-spoonful  of-  wood  ashes.  In  my  experience  100  lbs.  scalded  and  fed 
as  above,  is  equal  to  200  lbs.  fed  dry." 

Remarks. — This  is  an  undoubted  fact — a  gi'eat  saving  in  the  question  of 
meal — as  he  speaks  of  knowing  others  who  had  fed  from  700  to  1,000  lbs.  of 
meal,  without  scalding,  who  got  no  more  benefit  than  he  did  with  his  300  lbs. 
Facts  like  these  are  "worth  their  weight  in  meal,"  if  not  "in  gold."  It  saves 
others  the  labor  and  trouble  of  experimenting  for  themselves.  \ 

2.  Fattening  Cattle,  How  a  Yankee  Farmer  Makes  it  Pay 
in  Massachusetts.— We  take  the  following  from  the  Springfield  (Mass.)  /fc. 
publican,  not  so  much  to  show  how  it  wiis  done,  but  to  show  that  it  can  be  done; 
for  what  has  been  done,  can  be  done  again,  and  if  not  done  better  than  at  first, 
it  is  because  careful  attention  is  not  paid  as  to  how  others  have  made  improve- 
aaents  upon  the  common  ways  of  doing  things.    It  says :  ' '  Frauklia  county  hw 


; 


1 


DOMESTJC  ANIMALS. 


718 


long  beon  famous  for  Its  fat  cattle,  but  the  47  head  now  standing  in  the  stables 
of  Geo.  W.  Jones,  at  Deerfleld,  Mass.,  go  a  little  ahead  of  anything  yet  seen  ia 
the  county.  They  are  all  Durhams  (see  mention  made  of  them,  foUo^vingwhat 
is  said  of  the  Jerseys,  as  the  Best  Cows.  The  question  may  be  considered  yet, 
as  an  open  one — awaiting  further  discussion,  and  to  be  somewhat  governed  by 
circumstances,  after  all  that  may  be  said  upon  the  subject);  great  fellows,  so 
large  they  can  hardly  move  themselves,  I'^e  heaviest  yoke  weighing  4,600  lbs.,  the 
next  4,400,  and  the  whole  averaging  over  4,000  per  yoke.  They  are  fed  8  qts.  a 
day  each  of  meal  and  bran,  and  all  the  hay  they  want;  water  is  supplied  to  their 
mangers  in  pipes.  Those  now  in  stall  will  be  taken  to  Boston  about  Christmas, 
when  Mr.  Jones  will  stock  up  for  the  winter,  his  usual  supply  being  80  to  90 
cattle,  600  to  700  sheep,  and  about  a  dozen  horses.  Last  year  he  cut  about  850 
tons  of  hay,  all  of  which,  and  about  75  tons  more,  he  fed  out.  The  cattle  are 
kept  in  a  sub-basement  of  the  barn  which  has  to  be  well  ventilated  during  the 
winter,  else  it  would  become  oppressively  warm  from  the  number  of  cattle  con- 
fined there.  Jones  puts  upon  his  own  land,  which  lies  along  the  west  bank  of 
the  Connecticut  river  for  half  a  mile,  all  the  manure  from  his  stock,  raising  18 
or  14  acres  of  heavy  tobacco  every  year,  for  which  he  gets  prices  considerably 
above  that  paid  for  tobacco  grown  by  '^atent  fertilizers.  In  fact,  he  is  one 
farmer  who  has  found  out  how  to  make  farming  pay." 

lUmarks. —  Now,  then,  suppose  Mr.  Jones  did  this  without  cutting  his 
hay  (liaving  machines  for  that  purpose),  and  without  scalding  his  meal  (which, 
of  course,  he  did  not,  othervdse  it  would  have  been  mentioned),  and,  again, 
without  the  addition  of  the  molasses,  as  given  in  the  next  item,  whereby  time, 
and  consequently  that  much  of  the  feed  would  have  been  also  saved,  any  one 
can  see,  at  a  glance,  how  much  better  it  would  have  paid  if  all  these  plans  had 
been  known  and  adopted,  as  every  one  can  do,  hereafter,  thanks  to  Dr.  Chase. 

3.  Fattening  Cattle,  to  Give  Appetite.— Tho  following  item, 
with  which  we  shall  close  the  question  of  fattening  cattle,  is  a  quotation  from 
Stewart's  Prize  Essay  upon  feeding  and  fattening  stock,  which  is  so  unique,  i.  e., 
so  unlike  anything  else  I  have  ever  seen  upon  the  subject,  and  yet,  is  so  appar- 
ently reasonable,  to  say  the  least,  I  cannot  do  better  than  to  quote  what  he  says 
in  his  essay,  as  to  the  use  of  molasses  in  fattening  stock,  by  which  he  claims  a 
great  saving  in  time,  and  consequently  a  saving  of  the  additional  food  that 
would  be  required  for  the  longer  period  required  to  fatten  them,  if  the  molasses 
was  not  used.  It  is  intended  to  be  understood,  no  doubt,  that  by  using  molasses 
with  8  or  10  times  as  much  water  with  it,  to  moisten  the  dry  food,  they  will 
eat  more  of  it,  and  consequently  fatten  in  less  time  than  if  the  molasses  was 
not  given.  His  ideas  about  cooking  food  is  also  worthy  of  consideration,  espe- 
cially in  fattening  stock.    The  item  is  as  follows: 

"  In  fattening  animals  time  is  often  a  matter  of  importance  to  the  feeder. 
Sometimes  a  month  gained  is  equal  to  20  per  cent,  greater  weight  at  a  la^er 
period.  Cooking  food  renders  its  constituents  more  soluble  and  digestible, 
therefore  more  rapidly  entering  on  flesh  an  fat.  As  a  condiment  and  appetizer 
for  fattening  animals,  molasses  has  no  equal.  A  small  quantity  of  sweet,  upon 
hay,  will  cause  a  larger  quantity  to  be  eaten  with  a  relish.  We  have  often  tried 
molasses  upon  poor  animals  with  great  satisfaction.    A  poor  horse  v/ill  show  a 


714 


DR  CBABE' 8  RECIPES. 


change  in  condition  in  a  few  days.  The  molaflses  is  not  only  an  excellent  con» 
diment,  but  an  excellent  food;  and  being  so  soluble  and  assimilable  that  it  pro- 
duces an  immediate  effect  upon  the  condition  of  the  animal.  Three  pints  may 
be  fed  to  fattening  animals  per  day,  but  to  cows  and  breeding  stock  it  must  be 
fed  sparingly,  and  not  more  than  1  pint  per  day  to  a  cow,  as  too  much  sweet 
will  prevent  their  breeding.  When  necessary  to  use  straw  for  fattening  stock, 
the  use  of  molasses  diluted  with  8  to  10  proportions  of  water  to  wet  the  straw 
before  steaming,  will  be  foimd  to  render  it  very  palatable,  and  cause  it  to  be 
eaten,  incorporated  with  other  fattening  food,  as  readily  as  liay.  Some  noted 
chemists  have  supposed  all  starchy  food  to  be  converted  into  sugar  by  the  action 
of  the  stomach,  before  it  becomes  assimilated  as  food.  Perhaps  this  will 
account  for  the  remarkable  elfect  of  sweet  food  upon  animals. 

Hemarka. — The  word  condiment  really  means  something  to  give  an  increased 
appetite,  and  a  relish  for  other  articles  of  food;  and  there  is  no  doubt  but  what 
this  plan  of  wetting  the  cut  hay,  corn  stalks,  or  other  articles  of  dry  food,  with 
sweetened  water,  as  we  will  call  it,  does  have  this  remarkable  effect,  as  Mr. 
Stewart  says,  in  fattening,  and  no  doubt  would  also  have  the  same  effect  in 
feeding  generally;  unless  the  question  of  silos  and  ensilage  shall  mark  a  gen- 
eral revolution  in  the  whole  subject  of  feeding.  Of  course  that  we  must  leave 
each  one  to  judge  for  himself,  after  duly  considering  the  whole  matter,  which 
we  shall  now  lay  before  him.  Bear  this  in  mind,  however,  the  food  is  found 
to  be  sweeter  for  having  been  put  into  silos — this  molasses  plan,  to  a  certain 
extent,  will,  no  doubt,  help  those  who  have  not  a  silo,  as  yet,  ready  for  use. 

SILOS  AND  ENSILAGE— Pull  Explanation  to  Build— What 
Crops  are  Best  Adapted— Twenty-Six  Questions  and  Answers. 
— Probably  there  has  been  no  subject  of  more  interest  to  the  farmers  which  has 
been  discussed  more  fully,  and  yet,  upon  which  there  was  so  much  doubt  as  to 
whether  it  was  really  valuable  or  not,  as  that  of  silos  and  ensilage;  and  that 
doubt  might  not  even  yet  have  been  made  very  clear,  had  not  the  government, 
tlirough  the  agricultural  department,  taken  it  up,  and  through  Mr.  D.  M.  Nes- 
bit,  proceeded  to  make  an  investigation  into  it,  by  addressing  letters  to  well- 
known  specialists,  living  in  different  states,  and  also  in  Canada,  putting  no  less 
than  twenty-six  questions,  which  embraced  all  the  vital  points,  and  asking  a 
free  discussion  upon  all  the  points,  which  could  be  of  general  use,  in  understand- 
ing the  whole  subject.  The  questions  were  all  numbered,  and  were  all  answered 
satisfactorily,  and  in  such  a  manner,  that  each  answer  related  to  the  number 
of  the  question,  and  could  thus  be  readily  understood,  by  referring  back  to 
the  number  of  the  question;  but  to  put  it  in  book  form,  it  will  be  better  to  put 
first,  the  question,  and  the  answer  immediately  following,  hence  I  shall  adopt 
this  plan,  for  the  better  understanding  of  the  matter  by  our  readers.  The  sub- 
ject was  published  in  the  Toledo  Blade,  September  22d,  1883.  Of  course  it  was 
not  possible  to  publish  the  whole  of  the  letters  received,  in  the  newspapers,  so  a 
summary  was  prepared  by  the  Department  of  Agriculture,  which  will  give  a  fair 
idea  to  those  interested,  as  to  the  value  and  profitablene3s  of  giving  a  fair  tria', 
by  those  who  have  not  already  done  so,  of  the  silo.  The  question  will  first  be 
given  then  the  summary  or  condensed  answer,  immediately  following : 

I.    Q.  What  is  the  best  location  of  silo,  with  reference  to  feeding-rooms  ? 

A.  A  few  have  been  built  at  a  distance  from  the  stables,  but  generally  the 


D0ME8T10  ANIMALS. 


71& 


sflos  are  located  with  reference  to  convenience  in  feeding,  in,  under  or  adjacent 
to  the  feeding-rooms.  Local  considerations  will  determine  whether  the  siloa 
should  be  below  the  surface  or  above,  or  partly  above  or  partly  below.  This  is 
not  essential.  Where  the  stables  are  in  the  basement  of  a  bank  burn,  the  bottom 
of  the  silo  may  be  on  the  same  level,  or  a  few  feet  below,  and  the  top  even  with 
the  upper  floor.  This  arrangement  combines  the  greatest  facilities  for  filling, 
weighing,  and  feeding. 

II.  Q.  What  form,  or  shape,  is  best  for  the  silos? 

A.  With  rare  exceptions  the  silos  described  show  a  rectangular  (longer  than 
•wide)  horizontal  section,  a  few  have  the  corners  cut  off,  and  one  is  octagonal  (8 
square)  The  cylindrical  (round)  form  seems  to  liave  obvious  advantages.  If 
under  ground,  fi  cylindrical  wall  is  self-supporting  against  outside  pressure,  and 
may  be  much  lighter  than  would  be  safe  in  any  other  form.  If  of  wood  and 
above  ground,  the  walls  may  be  stayed  with  iron  bands.  In  any  case,  for  a 
giveti  capacity,  the  cylindrical  form  requires  the  least  possible  amount  of  wall. 
A  given  weight  of  ensilage  in  a  deep  silo  requires  less  extraneous  pressvire,  and 
esposes  less  surface  to  the  air  than  it  would  in  a  shallow  silo.  For  these  rea» 
sons  depth  is  important.  If  too  deep  there  is  danger  of  expressing  juice  from 
the  ensilage  at  the  bottom.  Where  the  ensilage  is  cut  down  in  a  vertical  sec* 
tion  for  feeding,  a  narrow  silo  has  the  advantage  of  exposing  little  surface  to 
the  air. 

III.  Q.  What  dimensions,  or  how  large,  ought  the  silos  to  be? 

A.  The  silos  reported  vary  in  capacity  from  364  to  19,200  cubic  feet.  If 
entirely  full  of  c  ompressed  ensilage  the  smallest  would  hold  9.1  tons,  and  the 
largest  480  tons,  estimating  50  lbs.  to  the  cubic  foot.  Practically,  the  capacity 
of  a  silo  is  less  to  the  extent  that  the  ensilage  settles  under  pressure.  Thi» 
should  not  exceed  J^th,  though  in  shallow  silos,  or  those  filled  rapidly  and  with 
little  treading,  it  is  likely  to  be  much  more.  A  temporary  curb  is  sometimes 
added  to  the  silo  proper,  so  that  the  latter  may  bo  full  when  the  settling  ceases. 

IV.  Q.  Of  what  should  tlie  walls  l»e  built — material  and  construction? 
A.  For  walls  under  ground,  stone,  brick  and  concrete  are  used.    The 

choice  in  any  case  may  ''"ly  depend  on  the  cost.  In  firm  soils  that  do  not 
become  saturated  with  walls  are  not  essential  to  the  preservation  of  ensi- 

lage.    Above  ground,  t  ses  of  inch  boards,  with  sheathing  paper 

between  (the  latter  said,  by  souk;,  lo  be  unnecessary),  seem  to  be  sufficient,  if 
Bupported  against  lateral  (side)  pressure  from  the  ensilage. 

v.    Q.  With  what,  and  how,  .should  the  silo  be  covered? 

A.  A  layer  of  straw  or  hay  will  serve  in  "ome  measure  to  exclude  air,  but 
it  is  not  necessary.  Generally  boards  or  planks  are  placed  directly  on  the  ensi- 
lage. The  cover  is  sometimes  made  in  sflctions  of  2  feet  or  more  wide ;  of  tenet 
each  plank  is  separate.  The  cover  is  generally  put  on  transversely,  having  in 
view  the  uncovering  of  a  part  of  the  silo  while  the  weight  remains  on  the  rest. 
Hough  boards,  with  no  attempt  at  matching,  have  been  used  successfully.  A 
little  space  should  be  allowed  between  the  walls  and  cover,  that  there  may  be 
no  interference  as  the  settling  progresses. 


716 


DR.  OUASE'S  RECIPES. 


VI.  Q.  Weighting  down,  what  materials  are  used,  amount  required  and 
how  applied? 

A.  Any  heavy  material  may  be  used.  The  amount  required  depends  on 
various  conditions.  It  will  be  noticed  that  practice  and  opinions  differ  widely. 
The  object  is  always  to  make  the  ensilage  compact,  and  thereby  leave  little  room 
for  air,  on  which  depend  fermentation  and  decay.  In  a  deep  silo  the  greater 
part  is  sufficiently  compressed  by  a  few  feet  of  ensilage  at  the  top,  so  that  there 
is  small  percentage  of  waste,  even  when  no  weight  is  applied  above  the  ensilage. 
Screws  are  used  by  some  instead  of  weights.  The  objection  to  them  is  that 
they  are  not  self-acting  like  gravity. 

VII.  What  is  the  cost  of  a  silo? 

A.  The  co8^  of  silos,  per  ton  of  capacity,  varies  from  $4  to  |5,  for  walls 
of  heavy  masonry  and  superstructures  of  elaborate  finish,  and  50  cents  or  less 
for  the  simplest  wooden  silos.  Earth  silos,  without  wall,  can  be  excavated  with 
plow  and  scraper,  when  other  work  is,  not  pressing,  at  a  trifling  cost. 

VIII.  Q.     What  crops  are  used  for  ensilage? 

A.  Corn  takes  the  lead  of  ensilage  crops.  Rye  is  grown  by  many  in  con- 
Lection  with  corn — the  san.'e  ground  producing  a  crop  of  each  in  a  season. 
O.vts,  sorghum,  Hungarian  grass,  field  peas,  clover — in  fact  almost  every  crop 
usiivl  In  soiling  has  been  stored  in  silos  and  taken  out  in  good  condition.  There 
ftrc  indications  that  some  materials  have  their  value  enhanced  by  the  fermenta- 
tion of  the  silo,  while  in  others  there  is  loss.  The  regular  values  for  ensilage, 
of  the  different  soiling  crops,  can  only  be  determined  through  careful  tests, 
often  repeated,  by  practical  men.  All  thoughtful  farmers  would  be  glad  to  get 
more  value  from  the  bulky  fodder  of  their  corn  crops  than  is  found  in  any  of 
the  common  methods.  There  are  accounts  of  plucking  the  ears  when  the  ker- 
nels were  well  glazed,  and  putting  the  fodder  into  the  silo.  The  value  of  such 
ensilage,  and  the  loss,  if  any,  to  the  grain  are  not  sufficiently  ascertained  to 
■warrant  positive  statements. 

IX.  Q,     Wliat  is  the  best  method  of  planting  and  cultivation? 

A.  Thorough  preparation  before  planting  is  essential.  Corn,  sorghum, 
and  similar  crops  should  be  planted  in  rows.  The  quantity  of  seed  corn  varies 
from  8  quarts  to  a  bushel  and  one-half  for  an  acre.  A  smoothing  harrow  does 
the  work  of  cultivating  perfectly,  and  with  little  expense,  while  the  corn  is 
small. 

X.  Q.  At  what  state  of  development  is  the  fodder  the  -most  valuable  for 
ensilage? 

A.  The  common  practice  is  to  put  crops  into  the  silo  when  their  full 
growth  has  been  reached,  and  before  ripening  begins.  Manifestly  one  rule  will 
not  answer  all  purposes.  The  stock  to  be  fed  and  the  object  in  feeding  must  bo 
considered  in  determining  when  the  crop  should  be  cut.  On  this  point  must 
depend  much  of  the  value  of  ensilage. 

XI.  Q,     What  weight  of  fodder  is  generally  produced  to  the  acre? 

A.  Com  produces  more  fodder  per  acre  than  any  other  crop  mentioned. 
The  average  for  corn  is  not  far  from  20  tons — which  speaks  well  for  land  and 


DOMESTIC  ANIMAL8. 


717 


culture.  The  largest  yield  from  a  single  acre  was  58  tons,  the  average  of  a  large 
area  on  the  same  farm  was  only  12%  tons. 

XII.  Q.     What  kind  of  corn  is  best  for  ensilage? 

A.  The  largest  is  generally  preferred;  hence  seed  grown  in'  i»  warmer  climate 
is  in  demand. 

XIII.  Q.  "What  is  the  value  of  sweet  corn  as  compared  with  other  varie 
ties? 

A.  It  is  conceded  by  many  that  the  fodder  of  sweet  corn  is  worth  more, 
pound  for  pound,  than  that  of  larger  kinds,  for  soiling.  Some  hold  that  the 
same  superiority  is  retained  in  the  ensilage,  while  others  think  that  the  advan- 
tage after  fermentation  is  on  the  other  side.  The  sweet  varieties  generally  do 
not  yield  large  crops. 

XIV.  Q.  Preparation  of  fodder  for  silo;  what  machinery,  etc.,  is  used? 
A.  The  mowing  machine  is  sometimes  used  for  cutting  corn  in  the  field— 

oftener  the  work  is  done  by  hand.  Various  cutters  having  carriers  attached  for 
elevated  silos,  are  in  use  and  are  generally  driven  by  horse,  steam  or  water  power. 
Fine  cutt  'iig,  a  half -inch  or  less,  is  in  favor.  It  packs  closer,  and  for  this  reason  is 
likely  to  keep  better  than  the  coarse  ensilage.  Fodder  of  any  kind  may  be  put 
in  whole,  and,  if  as  closely  compressed  as  cut  fooder,  will  keep  as  well,  if  not 
better;  but  it  requires  much  greater  pressure.  [And  the  author  would  say 
he  should  think  it  would  be  much  more  troublesome  to  get  out,  and  not  half  so 
convenient  to  feed.] 

XV.  Q.  What  ig  the  best  manner  of  filling  the  silo? 

A.  During  the  process  of  filling,  the  ensilage  should  be  kept  level  and  well- 
trodden.  A.  horse  miiy  be  used  very  effectively  for  the  latter.  Some  attach 
much  importance  to  rapid  filling,  while  others  make  it  more  a  matter  of  con- 
venience. With  the  packing  equally  thorough,  rapid  filling  is  probably  the 
best. 

XVI.  Q.  What  is  the  cost,  per  ton,  of  putting  the  fodder  into  the  silo? 
A.  The  cost,  from  field  to  silo,  is  variously  reported,  from  35  cents— and 

ina  single  instance  10  or  12  cents — for  labor  alone,  to  $3.00  and  upwards  per 
ton,  though  the  higher  amounts  include  the  entire  cost  of  the  crop,  not  the 
harvesting  alone.  There  is  a  general  expectation  that  experience  will  bring  a 
considerable  reduction  in  the  cost  of  filling. 

It  is  probable  that  with  a  more  general  adoption  of  ensilage,  the  best 
machinery  will  be  provided  by  men  who  will  make  a  business  of  filling  silos. 
This  could  hardly  fail  to  lessen  the  cost  and  bring  the  benefits  of  the  system 
within  the  reach  of  many  who  otherwise  would  not  begin. 

XVII.  Q.  What  length  of  time  before  the  silo  should  be  opened? 

A.  The  ensilage  should  remain  under  pressure  at  least  until  cool,  and  be 
uncovered  after  that  when  wanted.  [This  point  seems  to  be  the  most  vague, 
i.  e.,  the  most  indefinite  of  any  of  them.  To  "  keep  under  pressure  until  cool," 
—how  long  is  that?  It  is  understood,  of  course,  tfiat  the  ensilage  goes  through 
a  process  of  fermentation  and  becomes  pretty  hot,  but  how  long  it  will  be  can 
only  be  told  by  the  subsidence  of  the  heat,  after  which,  it  seems,  they  can  be 
opened  when  needed;  but  I  should  suppose  it  necessary  to  keep  them  tolerably 


718 


Dn.  CHASE'S  RECIPES. 


\ 


"Well  covered  all  the  time  until  fed  out— not  necessarily  weighted,  but,  stlU, 
properly  covered  to  exclude  tlie  air  .ts  much  as  possible.    Sec  next  answer.] 

XVIII.  Q.  Wluvt  is  the  c  ndition  of  en8ilu;i|e  when  opened? 

A.  In  nearly  all  cases  the  loss  by  decay  was  very  sliglit,  and  confined  to 
the  top  and  sides  where  tliere  was  more  or  less  exposure  to  air. 

XIX.  Q.  What  deterioration,  if  any,  after  opening? 

A.  G  jnerally  the  ensilage  has  kept  perfectly  for  several  months,  showing 
no  deterioration  while  any  remained  in  tlie  silo,  excepting  where  exposed  for  a 
considerable  time.  It  is  better  to  uncover  the  whole  silo,  or  compartment  of  a 
eilo,  at  once,  r\nd  thus  expose  a  new  surface  each  day,  than  to  cut  down  sections. 

XX.  Q.  What  value  lias  ensilage  for  milch  cows? 

A.  Ensilage  has  been  fed  to  milch  cows  more  generally  than  to  any  othef 
class  of  stock,  and  no  unfavorable  results  are  reported.  Tiierc  can  be  littlo 
doubt  that  its  greatest  value  will  always  be  found  in  this  connection.  Several 
readers  consider  it  equal  in  value  to  one-third  of  its  weight  of  the  best  hay,  and 
some  rate  it  higher. 

XXI.  Q.  What  effect  has  ensilage  on  dairy  products? 

A.  Tliere  is  a  marked  increase  in  quantity  and  improvement  In  quality  of 
milk  and  butter  after  changing  from  dry  feed  to  ensilage,  corresponding  to  a 
similar  change  to  fresh  piusture.  A  few  seeming  exceptions  are  noted,  wliich 
will  probably  find  explanation  in  defects  easily  remedied,  rather  than  such  as 
are  iuliercnt, 

XXII.  Q.  What  value  has  ensilage  on  other  stock?  '" 

A.  Ensilage  has  been  fed  to  all  classes  of  farm  stock,  including  swine  and 
poultry,  with  results  almost  uniformly  favorable.  Exceptions  are  noted  in  the 
statements  of  Messrs.  Coe  Bros,  and  C.  B.  Henderson,  where  it  appears  that 
horses  were  injuriously  affected.  It  should  be  borne  in  mind  in  tliis  connection 
that  ensilage  's  simply  forage  preserved  in  a  silo,  and  may  vary  as  much  in 
quality  as  hay.  The  ensilage  that  is  best  for  a  milch  cow  may  be  injurious  to 
a  horse,  and  that  on  which  a  horse  would  thrive  might  render  a  poor  return  io 
the  milk-pail. 

XXIII.  Q.  What  quantity  is  consumed  per  head,  daily  ? 

A.  Cows  giving  milk  are  commonly  fed  50  to  60  lbs.,  with  some  dry  fodder 
«nd  grain. 
,     XXIV.    Q.  What  is  the  method  of  feeding  —  alone  or  with  other  food? 

A.  Experiments  have  been  made  in  feeding  ensilage  exclusively,  and  results 
have  varied  with  the  quality  of  ensilage  and  the  stock  fed.  It  is  cehain  that 
ensilage  of  corn  cut  while  in  blossom,  or  earlier,  is  r  -  alone  sufticient  for  milch 
•cows.  It  is  best  to  feed  hay  once  a  day,  and  some  grain  or  other  rich  food, 
unless  the  latter  is  supplied  in  the  ensilage,  as  it  is  when  com  has  reached  or 
passed  the  roasting-ear  stage  before  cutting.  Ensilage,  as  it  is  commonly  under- 
stood, is  a  substitute  only  for  hay  and  coarse  fodder  generally,  and  does  not 
take  the  place  of  grain. 

XXV.  Q.  What  is  the  condition  of  stock  fed  on  ensilage,  both  as  to  gain, 
or  loss,  of  weight  aud  health,  •  ,         , 


\ 


DOMESTIC  ANIMALS. 


710 


A.  The  condition  of  stock  fed  ou  ensilage,  both  as  to  health  and  gain  iu 
weiglit  hua  been  uniformly  favorable. 

XXVI.    Q.  Wliat  is  tlio  prolUabloness  of  ensilage,  all  things  considered? 

A.  There  is  hardly  a  doubt  expressed  on  the  profitableness  of  ensilage- 
certainly  not  a  dissenting  opinion. 

Remarks. — What  more  could  be  &skcd  as  to  whether  the  silo,  and  conse- 
quently ensilage,  was  profitable,  or  not,  when  out  of  all  these  many  inquiries 
of  those  who  have  fairly  tested  the  matter,  iu  eighteen  different  states  and  Can- 
ada, not  one  gives  an  unfavorable  opinion.  It  is  remarkable  indeed,  and 
sliould  give  encouragement  to  those  who  have  not  already  tested  it,  to  begin  at 
once,  with  an  expectation  '  f  final  success.  After  having  prepared  the  above, 
on  the  subject  of  silos,  ensilage,  etc.,  I  saw  the  following  items  upon  these  sub- 
jects as  they  see  them  in  England,  and  as  a  few  practice  them  in  America,  and 
as  there  are  a  few  points  in  them  of  a  more  practical  character,  showing  an 
increase  of  nutrition,  and  making  it  easier  of  digestion  by  ensilage,  and  also 
giving  more  particularly  the  manner  of  building  silos,  etc.,  I  will  give  them  a 
place,  as  follows: 

Ensilage  (in  England)  Claimed  to  Increase  the  Nutritive 
Powers  of  Green  Forage.  -  The  Ohemisl  and  Druggist  (English)  in  the 
winter  of  1884,  referring  to  previous  notices  of  the  subject  of  ensil  ige,  says: 
•'  Since  then  two  most  encouraging  statements  have  been  published  with  regard 
to  its  value.    Professor  Thorne  Rogers  reports  that  ensilage  increases  the  nutri- 
tive powers  of  green  forage:  that  the  process  obviates  w:.ste,  saves  time  and 
increases  the  productive  powers  of  the  soil.    The  forage  is  made  more  di- 
gestible, and  the  farmer  is  enabled  to  get  a  double  yearly  crop.    The  silos 
should  not  be  too  shallow;  not  less  than  20  to  25  feet  deep.     [This,  the  author 
thinks,  should  depend  wholly  upon  the  amount  to  be  put  up — if  this  amount 
of  room  is  necessary,  for  the  amount  of  stock  kept,  then  the  deeper  the  better, 
perhaps.]    Had  silos  been  common  in  England,  millions  of  pounds  worth  of 
fodder  would  have  been  saved  last  summer.    This  is  not  the  time,  remarks  the 
professor,  when  British  agriculture  can  afford  to  neglect  economies,  whether 
large  or  small.     [If  English  agriculture  can't  afford  to  neglect  economies,  can 
American?]    Mr.  F.  Sutton  confirms  this  view  by  comparing  the  relative 
value    of    hay  and  ensilage  from  a  poor  quality  of   gross.     The  hay   was 
coarse  and  poor,  destitute  of  sweet  taste  and  odor,  and  contained  a  trace  of 
ready-made  sugar.    Distilled  with  water,  no  essential  oils  were  yielded,  nor 
was  there  any  flavor,  save  that  of  decaying  grass.     The  specimens  obtained  by 
ensilage  were  highly  odorous  from  the  essential  oils,  and  had  a  vinous  fragrance, 
accompanied  by  a  slight  acidity.     No  ready-made  sugar  could  be  detected.     It 
is  argued,  then,  that  a  manifest  improvement  had  been  effected.     That  which 
was  tasteless  had  been  rendered  appetizing  and  succulent  (full  of  juice).    A 
much  larger  proportion  of  soluble  albuminoids  (like  albumen — white  of  eggs), 
soluble  extractive  matter,  and  digestible  fiber  was  found  in  the  dry  ensilage  as 
compared  with  dry  hay,  leading  to  the  inference  that  a  partial  digestion  had 
taken  place  in  the  silo.     It  seems  a  question  which  fairly  invites  discussion,  as 
to  whether  ensilage  could  not  be  employed  advantageously  iu  the  storage  of 


7S0 


DR,  CHASE'S  RECIPES. 


medicinal  plants.    The  question  has  already  been  advanced;  recent  experiments, 
might  claim  furtlicr  attention  to  the  subject." 

Remarks. — It  is  not  expected  tliat  farmers  will  feel  any  particular  interest 
in  the  last  clause,  as  to  ensilage  beiietltiug  medicinal  plants;  but  the  otaer  parts 
arc  80  mucli  to  the  point,  as  to  th(!  value  of  ensilage  for  feeding  stock,  I  deemed 
the  item  well  worth  a  place  in  this  connection. 

Silos  and  Ensilage— What  They  Are,  How  It  is  Done,  and 
What  They  Think  of  It  in  Vermont.— T.  H.  Ilosliins,  M.  D.,  reiwrte 
tlie  following  in  one  of  the  agricultural  papers  as  to  the  value  of  ensilage,  and 
also  the  most  substantial  and  a  cheaper  way  of  carrying  out  the  work.  Under 
date  of  February  13,  1881,  writing  from  Ids  home,  Newport,  Vt.,  he  says: 

"Gen.  Thomas,  of  Montpelier,  Gen.  Grout,  of  Barton,  and  Capt.  Morton, 
of  Essex,  are  tlic  only  persons  in  Vermont,  within  my  knowledge,  who  have 
made  public  the  results  of  their  experiments  with  the  new  method  of  preserv- 
ing forage  in  the  moist  state  by  strong  cooiprcssion  in  air-tight  pits.  All  three 
report  entire  success,  and  express  enthusiastic  confidence  in  the  future  of  this 
new  departure  in  fanning.  | 

I.  "  Wfiat  Ensilage  and  Silos  Are,  and  Bow  to  Make  and  Feed  Them, — 
'  Silo  *  is  French  for  '  pit,'  and  '  ensilage '  the  French  equivalent  of  the  English 
word  '  pitting.'  It  is  applied  in  this  case  to  the  pitting  of  green  forage  in  such 
manner  that  it  shall  be  preserved,  by  the  exclusion,  more  or  less  perfect,  of  the 
air  from  the  contents  of  the  pit.  Tliis  is  effected  by  lining  the  bottom  and  sides 
of  the  pit  witli  concrete  or  masonry  (brick  or  stone),  the  surfaces  of  which  are 
plastered  with  water-lime  cement.  The  lines  and  right  angles  of  such  a  pit 
must  be  straight  and  true,  so  that  no  liinderance  shall  be  offered  to  the  settling 
of  its  contents  under  the  pressure  which  is  applied  to  them  after  filling.  So 
far,  green  maize,  taken  about  the  time  when  the  grain  is  '  in  the  milk,'  has 
been  used  for  ensilage  almost  exclusively;  but  all  green  forage  may  be  equally 
well  preserved  in  the  same  way.  The  preparation  of  ensilage  is  simply  the  cut- 
ting of  the  forage,  by  a  suitable  machine  driven  by  horse  or  steam  power,  into 
small  bits,  not  exceeding  half  an  inch  in  length.  These  are  dropped  into  the 
pit  or  silo,  and  rapidly  levelled  and  trod  down  by  men  or  horses.  This  levelling 
and  treading  should  be  as  exact  and  thorough  as  possible.  To  facilitate  the  for- 
mer, horizontal  lines  about  a  foot  apart  may  be  drawn  around  on  tlie  walls  of 
the  silo.  The  treading  must  be  especially  well  done  at  the  corners,  and  some 
silos  are  built  with  curved  in  place  of  square  corners,  to  facilitate  tliis  work. 

II.  "How  to  Build  a  Substantial  Silo  and  to  Fill  Further  Described.— In 
constructing  the  pits  (making  the  silos)  there  is  opportunity  for  the  display  of 
ingenuity  and  calculation,  and  upon  the  degree  in  which  these  enter  into  the 
work  the  cost  in  a  gereral  measure  depends.  Gen.  Thomas  enclosed  his  silo 
with  a  heavy  stone  wall  laid  in  cement,  at  a  cost  which  he  did  not  like  to  state, 
but  which  he  afterwards  thought  entirely  unnecessary.  Its  size  was  40  by  15 
feet,  and  15  feet  deep.  Tlie  corn  from  5  acres  did  not  nearly  fill  it.  He  used  a 
Baldwin  cutter,  propelled  by  horse-power,  cutting  a  two-horse  load  every  eight 
minutes.  Tlie  whole  cost  of  getting  the  ensilage  from  tlie  field  into  the  pit  was 
less  thau  the  cost  of  cutting  and  stocking  the  same  even  in  the  field  would  have 


DOMKSTIC  ANIMALS. 


721 


Ooen.  Tho  work  was  completed  In  October.  The  ensilage  was  covered  closely 
with  pianks,  and  heavily  weighted  with  stone.  When  opened  In  December  the 
preservation  was  found  to  be  perfect,  and  the  ensilage  was  greedily  eaten  by  all 
kinds  of  stock.  To  his  cows  lie  feeds  a  ration  of  BO  lbs.  of  ensilage  daily. 
With  this,  and  a  moderate  ration  of  cotton-seed  meal,  as  good  and  as  much  but- 
ter Is  made  as  on  tho  best  pasturage.  Referring  to  the  construction  of  tho  silo, 
Gen.  Thomas  said  it  could  be  equally  as  well  lined  with  brick  or  concrete  as 
with  stone,  and  much  cheaper,  one  brick  in  tldckness  being  sufficient  when 
'earth  or  sand  was  firmly  rammed  in  behind  the  walls.  [The  author  would  say 
never  less  than  an  8-inch  wall.  J  The  main  point  was  to  have  the  walls  perfectly 
true  and  smooth,  and  the  corners  square,  so  as  not  in  any  way  to  interfere  with 
the  settling  of  the  contents  under  pressure.  The  variety  of  the  corn  planted 
was  the  common  Southern  horse-tooth,  which  he  thouglit  the  best.  His  crop 
was  20  tons  to  the  acre,  out  he  thought  this  might  be  doubled  by  high  manur- 
ing, lie  estimated  the  feeding  value  of  ensilage  equal  to  twice  the  weight  of 
average  hay." 

III.  Two  Cheaper  Methods  of  Building  Silos. — The  doctor  goes  on  to  say: 
"  Captain  Morton's  silo  was  much  more  cheaply  made.  He  dug  a  trench  19 
feet  wide  and  60  feet  long,  and  only  8  feet  deep.  He  walled  this  with  stone, 
making  the  wall  9  feet  high,  and  banking  it  up  on  the  outside  to  within  8  feet 
of  the  top.  It  was  pointed  with  mortar  and  cemented  with  water-lime  on  the 
inside,  the  whole  cost  being  $100.  This  silo  was  divided  by  a  cross  wall  in  the 
middle,  and  only  J^  was  used,  In  which  the  corn  from  2  acres  was  placed, 
being  cut  in  J^  inch  lengths,  firmly  trodden  down,  covered  with  boards  and 
heavily  weighted.  The  preservation  was  excellent,  and  all  kinds  of  stock  eat 
it  freely.  The  whole  cost  of  getting  the  fodder  into  the  silc  was  under  $10. 
He  Is  now  feeding  it  in  combination  with  fine-cut  hay  and  meal  to  27  head  of 
stock,  young  and  old,  including  7  cows  in  milk.  The  daily  feed  for  iLe  whole 
is  made  by  mixing  250  lbs.  of  the  ensilage,  180  lbs  of  cut  hay,  and  ""^  lbs.  each, 
of  corn-meal  and  wheat  bran,  the  whole  well  shoveled  together,  and  fed  to  each 
animal  in  proportion  to  its  size.  They  are  all  thriving,  and  his  butter  sells  for 
85  cents  a  lb.  His  ensilage  (which  was  exhibited  at  the  meeting  ho  addressed) 
was  slightly  acid,  but  he  said  that  with  a  perfectly  tight  silo  and  sufficient  pres. 
sure,  ne  thought  it  could  be  preserved  almost  perfectly  sweet.  This  was  alsa 
Qcn.  Thomas'  opinion.  Captain  iMorton  agreed  with  Gen.  Thomas  In  prefer- 
ring southern  corn  for  ensilage.  He  planted  in  drills  2  feet  apart,  using  1  bushel 
of  seed  to  the  acre,  and  tilling  entirely  by  machinery. 

Gen.  Grout  built  his  silos  with  conciete  walls,  loose  stones  being  puddled 
in  with  mortar,  and  the  Inside  coated  with  water-lime  cement.  The  fodder  was 
badly  frosted  when  ensilaged,  but  kept  perfectly.  He  used  300  lbs  of  stone  to 
tlie  square  foot  of  surface  to  compress  the  ensilage,  and  would  never  use  less. 
He  is  feeding  It  to  72  head  of  cattle,  and  100  sheep.  The  daily  cattle  ration  is 
80  lbs.  of  ensilage  In  the  morning,  and  a  mixture  composed  of  15  lbs.  of  finely- 
cut  and  moistened  straw,  upon  which  2  lbs.  of  shorts  are  sprinkled;  which  is 
fed  in  two  feeds,  noon  and  night.  All  the  stock  are  gaining  op.  this  feed.  The 
sheep  were  fed  almost  exclusively  on  ensilage,  and  had  much  improved  on  it 


722 


DR.  CHASE'S  EEC JPE8, 


Tho  entire  cost  of  the  crop  in  the  silo  was  slightly  less  than  f2  a  ton,  wWck 
Gen.  Grout  believes  can  be  considerably  reduced.  Like  the  other  gentlemen 
named,  he  thinks  the  feeding  value  of  corn  ensilage  equal  to  twice  its  weight  Of 
average  hay.     I  fear  this  will  prove  an  over-estimate. 

"  We,  in  Vermont,  are  gratified  to  find  that  there  is  not  going  to  be  so  much 
difflculty  from  the  freezing  of  ensilage  as  we  feared.  When  the  whole  of  the 
silo  is  below  the  surface  no  frost  enters.  The  slight  fermentation  which  goes 
on  in  the  mass  keeps  the  temperature  well  above  freezing.  Tliis  fermentation 
is  very  slight,  and  when  the  face  of  the  mass  is  cut  down  in  footling  that  which 
remains  undisturbed  is  unaffected;  but  that  which  is  cut  out,  if  left  exposed  to 
the  air  in  a  place  where  the  temperature  is  not  very  .ow,  will  ferment  so  as  to 
be  decidedly  warm  in  12  hours.  In  this  condition  it  is  greedily  eateu  by  the 
stock.  It  has  then  a  slig'itly  alec  olic  odor,  and  a  more  or  less  acid  taste.  The 
better  the  preserv'ation  the  less  there  will  be  of  the  latter." 

Remarks. — This  item  was  so  distinct  and  covered  so  much  of  importance 
for  one  to  know  who  is  contemplating  a  beginning  with  ensilage,  I  could  not 
satisfy  myself  without  giving  it.  The  next  and  last  item  is  upon  the  question 
of  feeding  ensilage  to  dairy  cowj  and  fattening  steers,  very  plain  and  distinct, 
and  of  much  importance  to  those  who  have  no  experience  'u  its  use  for  these 
purposes. 

Ensilage  for  Dairy  Cows  and  Fattening  Steers,  How  to 
Peed. — The  following  is  from  a  correspondent  of  the  Country  Gentleman,  who 
says:  "  Such  grave  uncertainties  seem  to  pervade  the  minds  of  many  farmers  as 
to  tho  use  of  ensilage  as  food  for  milch  cows;  such  doubts  as  to  a  possible 
peculiar  taste  of  tl:*^  milk,  cream,  or  butter  made  from  this  food,  tho*  with  your 
permission  I  will  give  my  experience  of  last  season,  hoping  it  m  iy  lead  some 
doubters  to  the  right  track.  Last  yr  r  I  built  a  silo  of  200  tons  capacity,  wholly 
oi  stone  and  Rosendale  cement,  with  a  frame  and  roof  for  cover.  It  is  a  good 
one  (I  believe  in  no  other),  no  water  can  get  in,  no  sap  from  the  corn  can  get 
out,  as  so  many  complain  of  when  their  silos  are  not  half  built,  or  made  from 
stale  cement  or  any  poor  material.  On  account  of  the  long-extended  drouth  in 
this  part  of  New  Jersey,  I  was  able  to  scrape  together  of  good,  bad  and  indif- 
ferent, half-dried,  wilted,  grown  and  half -grown  corn,  some  30  tons  of  ensilage 
after  cured.  This,  however,  was  enough  to  satisfy  my  mind  on  this  subject,  if 
there  ever  had  been  any  doubts.  I  used  it  as  food  for  cows  110  days  continu- 
ously, until  all  v.'ns  fed  out.  Within  a  week  from  the  time  we  began  feeding 
hay,  and  though  with  an  addition  of  grain,  the  cows  lost  at  least  25  per  cent,  of 
milk,  the  cream  did  no?  make  as  much  butter,  and  the  butter  was  not  of  as  good 
color  or  flavor.  During  the  time  of  feeding  ensilage  we  were  unable  to  dis- 
cover any  othei  than  the  most  satisfactor7  taste  to  milK,  cream,  or  butter.  The 
cows  were  in  the  most  perfect  state  of  heaUh,  and  kept  in  fine  condition. 

Fat  felling  Steers.— I  fed  for  90  days  C  western  steers,  which  averaged  again 
of  over  IJ^  lbs.  per  day.  The  ration  for  cows  and  oxen  was  22  lbs.  of  ensilage 
morning  and  night,  and  15  lbs.  of  cut  cornstalks  at  noon.  The  cows  had  ^  i^s. 
of  cornmeal  and  2  qts.  of  whej»«^  bran  per  day,  and  the  steers  had  4  <ita.  of  corn- 
meal  for  45  days  and  5  qts.  for  vhe  last  46  days.    Our  succet         .  the  steers 


astoni' 

slaugh 

The  us 

was,  I 

Ihadl 

ensilag( 

in  a  go( 

down. 

to  40  in 

age  shoi 

water-ti^ 

face.     I 

less.     C< 

Rem 

worth  dc 

build  the 

it  accord 

That  is  tl 

nothing  a 

have  writ 

others  has 

Ensi 

We  will  si 
flre  indebt 
of  this  pla 
for  econo 
has  not  its 
now  admit 
The  follow 
tion,  who 
"Alfn 
ensilage  to 
they  couk 
5'rass  and  s 
corn.     The 
of  corn  fod 
the  66  tons 
"A  3Ir 
twenty-six 
I'Udor  high 
yk'kh   more 
lavenously, 
"  Some 
Otliers  are 
When  built 


DOMESTIC  ANIMALS. 


7d& 


astonished  my  neighbors,  who  feed  In  the  old  way.  The  birtcher  says  thecsttlo 
slaughtered  well,  and  the  meat  was  remarkably  fine  and  gave  every  satisfaction. 
The  use  of  poor  ensilage,  made  from  com  half  ripe  or  frost  bitten,  like  mine 
was,  I  have  reason  for  believing,  would  not  give  such  satisfactory  results,  as  if 
I  had  had  more  perfect  material.  I  am  one  who  believes  that  to  make  good 
ensilage  the  corn  should  be  cut  at  the  right  time,  cut  the  right  length,  put  away 
in  a  good  silo  and  covered  over  nicely,  and  then  well  and  thoroughly  weighted 
down.  The  seed  planted  should  be  the  Southern  gourdseed,  drilled  in  rows  80 
to  40  inches  apart,  and  the  ground  cultivated  the  same  as  any  corn.  The  ensil- 
age should  be  cut  %  to  %  of  an  inch  long  It  is  important  to  have  a  good, 
water-tight  silo  and  heavy  weighting— 300  to  850  lbs.  to  the  square  foot  of  sur- 
face. I  believe  in  giving  the  animals  all  they  will  eat  up  clean,  be  it  more  or 
less.  Contentment  means  fat  in  the  bovine  tribe,  as  well  as  riches  in  the  human. 
UemarJis. — The  author  agrees  with  this  man  in  New  Jersey,  that  "  what  is 
worth  doing  is  worth  doing  well,"  if  you  can;  if  you  have  not  the  means  to 
build  the  best  silo,  build  a  small  one  till  you  can  do  better,  but  don't  fail  to  try 
it  according  to  your  means  and  ability,  by  which  you  will  get  more  means. 
That  is  the  object  of  the  author  in  writing  this  book.  What  it  may  pay  me  is 
nothing  as  to  what  it  will  pay  others,  if  they  heed  its  teachings.  I  would  never 
have  written  it  for  what  it  will  pay  me,  but  the  belief  in  what  good  it  will  do 
others  has  made  it  a  delight,  and  the  labor  endurable. 

Ensilage  Congress,  Beport  of  in  1886,  Held  in  New  York.— 

We  will  say,  i/i  closing  the  ensilage  question  with  the  following  report,  that  we 
are  indebted  to  a  Frenchman  by  the  name  of  August  Gofifart,  for  the  discovery 
of  this  plan  of  preserving  fodder  in  its  green  state,  some  20  years  ago,  which, 
for  economy  or  saving  financially,  for  the  farming  community,  probably, 
has  not  its  superiority  in  the  whole  century,  or  for  the  past  100  years;  and  it  is 
now  admitted  that  he  who  does  not  make  use  of  it,  now,  stands  in  his  own  light. 
The  following  facts  were  stated  by  those  members  of  the  Congress  or  conven- 
tion, who  had  given  it  a  fair  trial: 

"  Alfred  Reid,  of  Providence,  gave  the  result  of  his  experiments  ai;  feeding 
ensilage  to  twenty-eight  head  of  cattle.  He  gave  them  three  times  a  day  all 
tliey  could  eat.  He  had  put  into  his  silos,  corn,  rye,  grass,  clover,  Hungarian 
grass  and  sorghum.  He  gave  the  details  of  his  expenditures  on  four  acres  of 
corn.  The  total  co?'  i  the  field  was  $159.51  to  raise  66  tons  and  427  pounds 
of  corn  fodder.  The  cost  of  getting  from  ~  M  to  the  silos  was  |69.37  for 
the  66  tons.    The  total  cost  of  raising,  carti.        id  packing  was  $3.45  per  ton. 

"A  Mr.  Eoberts,  of  Poughkeepsie,  asserteci  that  with  ensilage  he  had  kept 
twenty-six  cows,  where  without  it  he  had  kept  but  six.  Probably  this  was 
iiiuk'r  highly  favoraolo  circumstances,  though  fresh,  green  fodder  undoubtedly 
yields  more  than  double  the  nourishment  of  dry.  Cattle  cat  ensilage  food 
i:ivenously,  aii.l  it  fattens,  and  in'^roasco  the  production  of  milk. 

"Some  silos,  or  pits,  are  built  50  by  20  feet  in  size  and  bricked  up. 
Others  are  made  of  boards,  tongued  and  grooved  and  lined  with  tar  paper. 
When  built  in  barns  they  are  said  to  wcvk  excellently,  as  the  fros*  Is  more  eaa* 


724 


DR.  CHASE'S  RSCIPE8. 


fly  kept  off— althongh  cattle  eat  ensflagQ  food  when  frozen,  thongh  It  la  )ms 
healthful. 

"  Mr.  Percy,  of  Chatham,  N.  T.,  estimates  the  cost  of  a  vooden  pit  Hijed 
with  the  paper,  24  x  80  feet,  at  $125.  Another  member  of  the  Congress  mtrile 
the  astonishing  statement  that  with  ensilage  food  he  had  kept  a  cow  on  two  tuid 
a  half  cents  per  day.  Ensilage  food  requires  much  pressing  to  properly  |i^. 
serve  it,  sixty-two  pounds  to  the  square  inch  being  deemed  about  the  ri^ht 
weight  A  Pennsylvania  farmer  declared  tliat  with  ensilage  he  had  made  Uit- 
ter  at  six  cents  per  poimd  and  sold  it  for  fifty  cents,  asserting  that  old  and  tooth- 
leas  oows  would  thrive  on  it.    Some  dairymen  mix  It  with  meal. 

"All  present  at  the  Congress  gave  testimony  to  its  great  value,  In  incioa» 
ing  the  quality  and  quantity  of  milk,  in  creating  flesh,  keeping  cattle  i/i  a 
healthy  condition,  and  in  its  cheapness  in  comparison  to  dry  fodder.  CLeap 
pits  or  silos  were  pronounced  just  as  good  as  expensive  ones,  and  having  the 
green  fodder  cut  by  means  of  a  cutting  machine,  proved  more  efScacious  thav 
placing  the  fodder  imcui  into  the  pits.  Ensilage  food  is  said  to  smell  like  tfe^f 
England  rum,  and  some  joking  rendered  the  Ensilage  Congress  lively,  r^^ai 
ing  the  effect  of  fermented  food  in  producing  drunkezmcsB  hsaocfr  txttics " 


■  it 


'■*^ 


EDS  IP. 


TWEirrY-BIGHT  YEABS  IN  SHEEP  HTJSBANDBY.— As 

the  raising  of  sheep  has  become  so  common  on  almost  every  farm,  we  have 
thought  vre  could  not  do  better  than  to  devote  a  few  pages  to  this  impor- 
tant subject.  First,  we  will  give  a  paper  read  before  the  Farmers*  Insti- 
tute, at  Hudson,  Mich.,  Jan.  10,  1880,  by  Sidney  Green,  the  well  known  farmer 
of  Pittsford,  Hillsdale  County,  whose  experience  of  28  years  will  give  valua- 
ble hints,  to  say  the  least,  upon  almost  all  the  important  points  of  sheep 
husbandry,  so  that  new  beginners  may  avoid  the  mishaps  which  Mr.  Green 
and  others  have  fallen  into  for  the  want  of  this  very  experience  in  their  begin> 
ning.    He  says: 

I.  Introduction. — "Ladies  and  gentlemen,  I  want  to  say  right  here 
that  what  I  have  to  say  will  be  largely  in  the  line  of  my  experience,  and  the 
way  that  I  have  managed  my  own  flock  of  sheep  during  the  past  28  years. 

"A  year  ago  last  July,  a  friend  of  mine  living  in  Missouri,  wishing  to 
engage  in  the  business  of  sheep  raising  on  a  large  scale,  and  knowing  that 
I  had  been  somewhat  successful  on  the  small  scale  in  the  same  business, 
wrote  to  me  asking  advice,  and,  in  fact,  asked  of  me  just  what  this  Insti- 
tute now  asks.  I  complied  with  his  request,  and  my  whole  essay  was  com- 
prised of  but  one  word,  and  that  was  "Care."  If  every  man,  woman  and 
■child  that  owns  a  sheep,  or  even  ever  expects  to,  will  take  that  one  word  and 
make  it  the  key  note  of  every  move  they  make,  guided  by  their  best  judg- 
ment and  discretion,  I  will  guarantee  success  in  this  important  branch  of 
farming. 

n.  Care — ^What  it  Will  Do.— "Care  will  make  carcass;  care  will 
make  constitution,  care  will  save  fodder;  care  will  ward  off  disease;  care  will 
make  fat,  and  fat  will  make  wool  and  grease,  and  wool  and  grease  will  make 
money,  and  that  is  what  we  are  after.  Yes,  care  will  do  one  other  thing,. 
■care  will  make  blood. 

"Weic  it  not  for  the  promise  I  have  already  made  that  I  would  relate 
my  28  years  experience  with  sheep,  what  I  have  already  said,  carried  out, 
would  accomplish  a  better  purpose  than  anything  I  could  add,  and  this  paper 
would  be  complete.  It  is  true  that  we  are  guided  *o  some  extent  by  the 
experience  of  others. 

III.  "When  and  How  He  Began.—"  In  the  mil  of  1852  I  bought 
in  Oakland  county,  this  State,  53  ewes  of  common  stock  for  $1  per  head, 
and  one  owe,  said  to  have  been  a  pure  cross  between  the  Spanish  and  French 
Merino,  for  v,'hich  I  paid  $25.  I  drove  them  to  this  county  (PTillsdale)  in  the 
winter  of  1853.  725 


\\\    ■) 


\j 


¥ 


726 


BR.  CUASE' S  RECIPES. 


IV.  Shearing— Average  "Weight  of  Pleece.~"Thc  first  shearing 
the  lot  averaged  a  little  less  thau  4  lbs.  per  head.  I  raised  24  lambs  the  first 
season;  I  had  the  good  fortune  to  raise  from  my  pure-blooded  ewe  an  extra 
buck  lamb,  which  was  the  foundation  for  great  improvement  of  my  flock  for 
those  days.  For  the  first  few  years  the  liock  showed  a  greater  improvement 
per  year  than  they  have  since  the}'  have  been  brought  to  a  greater  degree  of 
perfection.  This,  in  fact,  is  my  experience  with  crossing  full  bloods  with 
natives.  It  requires  greater  skill  to  improve  really  good  sheep  than  it  does 
to  improve  an  inferior  grade.  The  second  shearing  showed  an  improvement 
of  nearly  \%  11).  per  head.  In  the  course  of  5  or  6  years  the  average  of  the 
liock,  numbering  from  80  to  100,  was  a  tritlc  over  6  lbs.  per  bead.  With 
good  luck  in  the  sel^tion  of  rams,  in  10  years  from  tlie  sta'+,  my  flock  aver- 
aged 7  lbs.  •  ■     •- 

V.  Drawbacks  in  the  Business. — "Sheep  business,  like  any  other 
business,  has  its  drawbacks.  The  use  of  what  I  supposed  to  be  a  full-blooded 
Spanish  ram  from  Webster's  flock  of  Vermont,  set  my  flock  backward  on  an 
average  for  2  years  %  lb.  per  head.  Tliis  is  the  only  real  set-back  that  I 
ever  have  experienced.  I  soon  recovered  that  loss,  and  have  made  steady 
gain  since.  So  I  estimate  my  average  this  coming  spring  at  9  lbs.  per  head, 
■with  the  prospects  of  a  little  more. 

VI.  Increase  of  Wool  per  Head  by  Using  Blooded  Hams.— 
"  I  have  thus  far  shown  sim)ily  the  increase  of  wool  per  head  during  this  time 
with  the  use  of  what  we  miglit  call  blooded  rams,  A\ith  the  single  exception 
of  one  blooded  ewe  Here  occurred  an  incident  which  was  curious  in  its  effects, 
and  in  after  years  proved  to  be  an  adulteration  of  blood. 

Vn.  Danger  of  a  Grade  Buck  upon  a  Blooded  Ewe.— "My 
eyes  have  been  wide  open  ever  since  to  prevent  the  repeti  of  the  mishap. 
The  blooded  ewe,  which  was  pure  gold  in  my  eyes  at  the  .  .ne,  was,  through 
carelessness,  mated  With  a  grade  buck,  and  her  second  lamb  was  a  nice  grade; 
but  the  curious  part  of  the  affair  was  that  that  high  and  pure  blooded  ewe 
never  afterwards  raised  a  pure  blooded  lamb  from  mating  w.th  the  purest  blood 
I  could  find.  Her  breeding  qualities  were  destroyed  and  her  progeny  was  not 
reliable.    I  kept  the  ewe  till  she  died— 15  years  of  age, 

Vm.  Buck,  Selection  of,  Suitable  for  the  Flock.— "In  select- 
ing a  buck  that  is  suitable  for  the  flock  lies  the  secret  of  success.  If  a  man 
has  not  the  judgment  for  himself,  he  had  better  borrow  it  from  some  one 
that  has,  until  he  is  acquainted  with  the  busmess  sufficiently  to  prevent  mis- 
takes and  set-backs.  In  choosing  a  ram  for  myself,  I  want  a  low,  heavy 
body,  straight  on  the  back,  clear  to  the  roots  of  the  tail,  broad  and  level 
over  the  shoulders,  deep  and  heavy  in  the  brisket,  thick  neck  with  heavy 
gullet;  in  short,  constitution  is  the  first  strong  point  that  will  receive  my 
attention.  I  want  the  wool  of  medium  length,  smooth  on  the  surface,  the 
tliicker  the  better.  The  staple  rather  sttflf  and  stubbed,  with  plenty  of  oil 
distributed  evenly  from  the  roots  to  the  end.    I  like  heavy  folds,  but  do  not 


DOMESTIC  ANIMALS. 


727 


want  them  to  run  over  the  back,  nor  do  I  like  to  see  them  too  heavy  over  the 
neck.  Horns,  if  any,  set  well  from  the  head,  fore-top  as  long  as  the  rest  of  the 
fleece,  down  even  with  the  eyes,  then  stop.  Smooth,  clear  pink  face  and  nose, 
short,  thick  velvety  ears,  wool  full  length,  well  down  on  the  legs,  and  full  heavy 
fleece  on  the  belly.    The  foregoing  is  something  of  my  ideal  of  a  ram. 

IX.  Time  of  Washing  and  Shearing  and  Putting  Ewes  and 
Lambs  by  Themselves.—"  My  flock  is  well  washed  and  sheared  from  the 
15th  to  the  20th  of  June,  They  are  turned  on  the  largest  range  that  I  caa 
spare.  The  ewes  and  lambs  by  themselves,  the  bucks  by  themselves;  the  rest, 
counted  as  store  sheep,  by  themselves,  making  three  flocks.  From  that  timo 
till  after  harvest  all  the  attention  they  get  is  salt  once  a  week  (twice  or  three 
times  I  believe  better),  and  all  carefully  counted.  About  the  20th  of  Augu.st  I 
wean  the  lambs,  taking  them  as  far  from  their  mothers  as  I  can.  Generally 
saving  a  piece  of  clover  stubble  for  them,  and  giving  them  the  best  chance  that 
I  can.  About  the  first  of  October  I  commence  giving  them  about  a  gill  (J^  pt.) 
of  oats  apiece  daily.  This  is  kept  up  until  coki  weather  sets  in,  and  then  their 
grain  is  increased  about  %  ™ore  and  kept  up  until  grass  grows  the  next  spring. 
They  have  a  good  shelter  if  they  choose  to  occupy  it.  During  storms  they  are 
forced  to  their  shelter.  I  feed  clover  hay  twice  a  day,  and  water  once  a  day, 
and  feed  them  grain  at  night.  With  this  treatment  my  lambs  are  kept  thrifty 
all  winter.  I  claim  that  the  grain  fed  early  in  the  fall  is  the  secret  of  winter- 
ing successfully, 

X.  Time  to  Sort  Out  Breeding  E-Wws.— "About  the  first  of  Octo- 
ber I  sort  my  breeding  ewes.  In  doing  this  important  work,  I  have  dive  ged 
from  the  well  established  rules  of  breeders  and  made  one  of  my  own.  Here  I 
would  call  the  attention  of  the  Institute  to  a  statement  made  before  the  Insti- 
tute one  year  ago,  by  our  worthy  peesident.  He  made  this  statement  I 
think:  'He  raised  all  the  lambs  he  could.'  Now  if  he  meant  that  he  tried  to 
raise  all  that  was  born,  then  we  do  not  differ,  but  if  he  meant  that  he  tried  to 
increase  his  flock  as  fast  as  he  could,  then  his  line  of  policy  and  mine  lie  in  a 
different  direction. 

XI.  His  Rule.— "My  rule  is.  in  sorting  for  the  breeding  band,  that  none 
shall  be  less  than  2%  years  old,  and  none  that  are  inferior  as  to  size,  constitu- 
tion or  thinness  of  wool.  My  year-old  ewes  are  turned  with  the  wethers;  and 
the  older  ones  that  have  been  excluded  from  the  breeders  are  marked  for  sale. 

Xn.  The  Result.— "The  result  of  this  policy  is  a  large  and  uniform 
flock,  with  strong  constitutions  and  heavy  sheerers. 

Xm.  Average  Weight.—"  I  have  just  weighed  three  of  my  breeders, 
which  is  the  fair  average  weight  of  the  lot  of  30.  The  heaviest  weighed  140 
lbs.,  the  lightest  100  lbs.,  a  pick  of  the  average  116  lbs. 

XIV.  Land  Too  Valuable  to  Keep  Inferior  Sheep.— "Our 
lands  are  too  valuable  to  keep  inferior  sheep,  or  to  try  to  increase  in  numbers 
at  the  expense  of  size  and  quality. 

XV.  Time  to  Divide  in  the  Pall.— "My  flock  of  80  are  divided 
from  October,  until  they  are  brought  into  the  yard  in  three  lots,  l     sders,  store 


788 


DR  CEASE'S  RECIPES. 


sheep  and  Iambs.  Tlien  the  breeders  and  store  sheep  are  turned  together  for 
the  winter.  I  feed  stocks  twice  a  day.  At  noon  they  are  fed  light,  with  wheat, 
oats  or  pea  straw.  At  night  they  are  all  fed  about  1  gill  of  corn  each.  All 
liave  shelter,  and  are  compelled  to  use  it  during  storms.  Your  essayist  last 
year  made  one  remark  that  was  worth  its  weight  in  gold  as  to  t)ie  care  of  sheep, 
that  was,  'to  be  quiet  among  them.'  I  treat  my  sheep  so  they  think  I  am  in 
their  way,  instead  of  their  being  in  mine  when  I  am  among  them.  I  feed  a 
very  little  sulphur  mixed  with  salt  during  the  winter.  I  think  it  a  preventive 
for  pulling  their  wool.  The  first  of  March  I  take  the  breeders  and  keep  by 
themselves  till  nearly  shearing  time.  In  connection  with  their  grain,  I  prefer 
to  feed  a  few  roots  or  a  little  bran,  but  do  not  always  find  it  convenient. 

XVT.  Time  for  Lambs  to  Appear. — "The  lambs  begin  to  make 
their  appearance  about  the  20th  of  April.  Great  pains  are  taken  at  this  time 
■with  this  part  of  the  flock.  Let  the  weather  be  what  it  may,  the  ewes  and  tho 
Iambs  are  all  driven  to  their  shelter  every  night,  and  the  little  ones  are  carefully- 
cared  for.    This  precaution  is  used  until  the  weather  gets  warm  and  settled. 

XVII.  Time  for  Trimming,  Care  of  Fleeces,  etc.— "My  whole 
flock  is  carefully  trimmed  and  examined  about  the  first  of  April.  The  wool  is 
washed  and  put  in  the  fleeces  at  shearing  time,  so  there  is  no  waste.  The  theory 
that  sheep  will  not  do  well  for  a  long  term  of  years  on  the  same  farm  I  take  no 
stock  in.  For  28  years  my  stock  has  been  kept  on  the  same  farm  and  tho  one 
adjoining.  You  see  that  I  have  reported  a  continued  progress.  This,  I  can 
assure  you,  has  not  been  accomplished  in  a  haphazard  way.  Nothing  has  been 
left  undone  for  their  thrift  and  comfort  that  is  reasonably  in  my  power  to  do." 

Remarks. — There  is  one  point,  however,  that  I  desire  to  call  especial  atten- 
tion to,  shown  by  Mr.  Green's  carelessness,  as  he  admits,  after  having  given  a 
whole  essay  in  the  one  word  "  care,"  which  would  do  everything  he  claimed  in 
sheep  culture — t.  «.,  never  allow  a  blooded  breeding  ewe  to  run  with  a  lower 
grade  buck,  as  his  experience  shows  that  it  destroys,  for  some  unaccountable 
reason,  her  power  to  afterwards  produce  full-blooded  lambs,  although  mated 
with  a  full-blooded  ram.  By  his  carelessness  he  lost,  as  a  breeder,  the  value  of 
his  $25  ewe,  therefore  have  a  care  to  his  dearly  bought  experience  in  this  par- 
ticular. This  gentleman's  experience  was  with  the  Merinos;  but  as  there  are 
those  who  consider  the  Cotswold  as  superior  in  several  respects,  I  will  give  a 
short  item  upon  them  from  the  Country  Oentleman,  a  part  of  which  was  from 
a  catalogue  of  Mr.  Harris,  of  Rochester,  N.  Y.,  whose  opinion  is  considered 
reliable.     The  editor  gives  it  under  the  head  of 

Cotswolds  and  Cotswold  Crosses,  the  Coming  Sheep  of  Amer- 
ica, Furnishing  the  Largest  Fleeces  and  the  Largest  Carcass.— 
Mr.  Joseph  Harris,  of  Rochester,  has  lately  published  a  catalogue  in  which  he 
gives  his  views  of  Cotswold  sheep  in  the  following  terms:  "The  sheep  are 
thoroughly  acclimated.  They  have  not  been  forced;  they  are  kept  for  use— for 
real  value  and  not  for  show.  They  are  housed  in  winter;  they  havo  sheds  to 
run  under,  but  spend  most  of  the  time  in  the  open  air.  If  well  fed,  and  pro- 
vided with  dry  quarters  under  foot,  there  are  no  sheep  that  will  stand  exposure 


DOMESTIC  ANIMALS 


729 


to  oar  severe  winters  better  than  the  Cotswolds.    The  ewes  are  good  breeders 
and  good  nurses.    They  frequently  have  two  strong  lambs,  and  occasionally 
three  at  a  birth.    I  have  never  had  a  pure-bred  Cotswold  ewe  in  the  flock  that 
would  not  breed.    We  let  the  ewes  have  their  first  lambs  when  two  years  old, 
and  they  frequently  continue  to  be  good  breeders  till  10  years  old.     The  Cots- 
wolds are  the  hardiest  of  all  the  English  breeds  of  sheep.     Of  all  well-estab- 
lished breeds,  the  Cotswolds  are  the  largest.    The  celebrated  experiments  of 
Lawes  &  Gilbert  proved  beyond  all  question  that  the  Cotswolds  produced  more 
mutton  and  more  wool  than  any  other  breed.    In  other  words,  they  gained 
more  rapidly,  both  in  fleece  and  carcass,  than  any  other  breed.    And  not  only 
this,  but  they  gained  more  in  proportion  to  the  food  consumed  than  any  other 
breed."    Mr.  Harris'  experience  in  crossing  Cotswold  rams  on  ordinary  Merino 
ewes  has  heretofore  been  frequently  referred  to  in  these  columns,  especially  in 
connection  with  notices  of  the  cross-breeds  exhibited  by  him  at  several  shows 
of  the  State  Agricultural  Society.    On  this  subject  he  remarks:    "  I  am  deci- 
dedly of  the  opinion  that  the  '  coming  sheep '  of  this  country  will  be  what  I 
will  take  the  liberty  to  call  'American  Cotswolds.'    I  have  hitherto  called  these 
sheep  '  Cotswold  Merinos.'    Tliis  designates  their  origin.    But  the  time  has 
now  arrived  when  the  name  loses  its  significance.    For  instance,  I  have  Cots- 
wold Merino  Iambs  with  three  or  four  crosses  of  pure  Cotswold  blood  in  them. 
In  other  words,  these  lambs  have  933^  per  cent,  of  pure  Cotswold  blood  in  them 
imd  only  Q}4  per  cent,  of  the  native  or  Merino  sheep.    The  next  cross  will  have 
only  3%  per  cent,  of  the  native  or  Merino  blood,  and  the  next  only  a  little  over 
IJ.^  per  cent.     A  few  years  hence  American  Cotswold  sheep  will  be  shipped  by 
thousands  and  tens  of  thousands  every  week  to  the  English  markets.     There  is 
jio  reason  why  they  are  not  now  shipped  in  large  numbers,  except — the  fact 
tliat  they  cannot  be  found.    We  do  not  raise  enough  of  them  or  feed  them 
well  enough.     Our  beef  cattle  are  better  than  our  mutton  sheep.    The  intelli- 
gence and  skill  of  the  American  sheep-breeder  has  been  largely  directed  to  the 
perfection  of  the  Merino.     Wool  and  bulk  have  been  the  objects  aimed  at,  and 
great  success  has  attended  their  efforts.    There  are  no  better  fine-wooled  sheep 
in  the  world  to-day  than  can  be  found  in  the  United  States.    There  are  many 
sections  ■v/here  Merinos  are  the  most  profitable  breeds  of  sheep  to  keep.     But 
railroads  and  steamboats  lead  to  rapid  and  wonderful  changes.    There  was  a 
time  when  I  thought  Cotswold  or  mutton  sheep  could  not  be  raised  with  profit 
in  the  far  West.     I  thought  it  was  too  far  from  market;  but,  if  cattle  can  be 
raised  and  shipped  with  profit  to  England,  long-wooled  mutton  sheep  can  bo 
raised  and  shipped  with  still  greater  profit." 

Remarks. — Notwithstanding  the  superiority  of  the  Cotswolds  in  some  par- 
ticulars, the  Merino  will  still  form  the  majority  of  our  flocks,  I  have  not  a 
doubt,  for  many  years  to  come,  except  it  may  be  in  favorable  points  for  ship- 
ping to  England  or  our  largest  cities,  as  cur  American  people  do  not,  as  yet,  eat 
half  as  much  mutton  as  would  be  best  for  their  health.  Pork,  I  am  sorry  to 
say,  except  ia  the  cities,  is  more  frequently  found  upon  our  tables  than  any 
other  meat 


|;,_:;'t._,,..^l 


I'  .  '. 


VI 


780 


DR.  CHASE'S  RECIPES. 


Sheep,  Value  of  on  a  Poor  Farm.—"  Some  farmers  of  oitrocquaiiv 
tance,"  says  the  American  Agriculturist,  "  feel  an  antipathy  to  sheep  for  the 
reason  that  they 'bite  close.'  We  consider  this  their  cliicf  recommendation. 
They  can  only  bite  close  where  the  pasture  is  short,  and  the  pasture  is  short  oniy 
on  a  poor  farm.  A  poor  farm  will  necessarily  be  enciinibered  with  brieis, 
•weeds,  and  brush  in  the  fence  corners.  Under  such  circumstances  we  should 
say  to  a  farmer  who  has  $20  or  upward  in  casli,  or  credit  for  it,  let  him  borrow 
the  amount  if  he  has  to  pay  1  per  cent,  a  month  for  the  use  of  it,  invest  it  in  as 
many  ewes,  not  older  than  3  years,  as  you  can  get  for  that  money.  Put  them 
hi  such  a  field  as  we  have  described,  and  give  them,  in  addition  to  what  they  can 
pick  up,  a  pint  of  wheat  bran  and  oatmeal  each  dail)',  with  free  access  to  water 
and  salt.  They  will  first  go  for  the  briers  and  clean  tliem  out;  every  portion  of 
that  field  will  be  trodden  over  and  over  again,  and  the  weeds  will  have  no 
chance.  Fold  them  on  that  field  during  winter,  and  carry  them  feed  Rullicient 
to  keep  them  thriving.  Get  the  use  of  a  good  buck  in  seji-son— Soutluiown 
would  be  preferable — and  in  the  spring,  if  you  have  luck,  that  means  if  you 
give  them  proper  attention  and  feed  regularly,  you  will  raise  more  Iambs  tlian 
you  have  ewes.  The  money  will  be  more  than  doubled,  and  the  wool  and 
manure  will  pay  for  their  feed  and  interest.  In  the  spring  you  may  put  that 
field  in  com  with  the  certainty  of  getting  50  per  cent,  increase  of  crop. 

Remarks. — The  author  considers  this  perfectly  sound  advice  to  any  farmer 
under  the  circumstances;  and  sound  to  every  farmer  who  has  not  already  got 
sheep  on  his  farm,  to  obtain  a  few  as  soon  as  possible;  for  he  will  undoubtedly 
find  them  the  most  profitable  for  the  amount  invested  in  them  of  anything  on 
the  place.     Confirmatory  of  this  see  the  next  two  or  three  items. 

Sheep  Better  Than  Neat  Cattle.— A  competent  and  experienced 
■writer  on  this  subject  says:  "  One  great  advantage  sheep  have  over  other  stock 
is,  they  never  die  of  the  contagious  diseases  which  they  contract.  They  get  the 
scab,  or  foot  rot,  or  something  else,  and  if  unchecked  it  gets  them  in  bad  conJi- 
tion,  and  would  ultimately,  perhaps,  kill  them.  But  the  very  worst  contagious 
diseases  to  which  sheep  are  subject  give  the  owner  ample  time  to  treat  tlio 
affected  animals,  and  the  diseases  are  generally  of  a  character  which  yiold  rap- 
idly to  treatment.  But  a  man  may  have  a  lot  of  hogs  and  feed  them  on  hun- 
dreds of  bushels  of  corn,  and  about  the  time  the  bottoms  of  his  cribs  are  nciutd 
and  he  is  thinking  of  selling,  some  disease  breaks  out  among  them — no  one 
knows  what  it  is  or  what  to  do  for  it — one  animal  after  another,  following  in 
rapid  succession,  is  affected,  and  the  greater  portion  die.  I  have  known  farm- 
ers to  be  well  nigh  ruined  by  the  appearance  of  a  contagious  disease  of  this 
character.  Sheep  are,  happily,  exempt  from  such  rapid  and  fearful  mortality. 
Besides,  when  a  sheep  dies — and  they  do  die,  sometimes, — its  pelt  is  sufficient 
to  pay  for  its  keeping  from  the  last  shearing  to  its  death.  It  makes  no  difference 
when  it  dies,  or  what  kiPs  it,  the  sheep  never  dies  in  debt." 

Sheep,  More  Made  on  Them  than  Upon  Horses.— The  Iowa 
State  Register  says  that  an  old  and  careful  farmer  of  Indiana,  after  33  years' 
experience,  iaforms  them  that  he  has  made  most  on  sheep,  for  the  money 


DOMESTIC  ANIMALS. 


781 


invested,  and  the  least  on  horses.  The  following  will  show  what  an  English 
farmer  thought  upon  the  subject  as  early  as  1523,  and  also  be  quite  a  curiosity 
to  compare  tlie  spelling  of  those  days  with  the  present.  "  Bolic,"  was  bools, 
and  "cattell,"  cattle;  "shepe,"  sheep,  etc.    But  it  will  explain  itself: 

Sheep  the  Most  Profitable— Any  Man  Can  Have  Cattle  (1523) 
—The  "Book  of  Husbandry,"  published  In  the  year  above  named,  by  Sir 
Anthony  Pitzherbert,  who  styles  himself  "  u  farmer  of  40  years'  standing,"  ia 
this  work  says:  "A  houseband  can  not  thryvc  by  his  come  without  cattell;  nor 
by  liis  cattell  without  come."  And  adds:  "  Shepe,  in  my  opinion,  is  the  most 
profitablest  cattell  any  man  can  have." 

Remarks — Certainly  no  higher  authority  nor  older  testimony  need  be  sought 
to  establish  the  fact  that  sheep  husbandry  is  profitable— only  use  care,  as'" 
Qreen  te"s  us  in  the  first  item  above,  and  success  is  certain. 

Sheep  vs.  Cows— Comparative  Profit  of.— This  subject  having  been 
under  considerable  discussion  of  late,  as  to  wlictlier  there  wjis  more  profit  in 
keeping  sheep  than  cattle,  or  cows,  I  will  give  an  item  or  two  upon  this  sub- 
ject.   The  first  is  from  F.  D.  Curtis,  in  Rural  New  Yorker,  compared  with 
cows.     He  says:    "Five  coarse-wooled  sheep  will  produce  lambs  at  the  rate  of  1 
and  %  to  the  sheep,  but  quite  often  they  will  double  their  number.    Mediura- 
wooled  sheep  may  be  safely  relied  upon  to  increase  their  numbers  one  and  %, 
while  fine-wooled  sheep  will  return  a  lamb  for  a  sheep.    The  value  of  the  lambs 
depends  upon  their  quality  when  kept  for  breeding;  or  on  their  earliness  and 
condition,  when  fitted  for  market.     The  price  of  lambs  for  these  various  breeds 
will  range  from  $3  t\  vards.    Wool  was  worth  the  past  season  from  35  to  45 
cents  per  lb.     Six  lbs.  of  wool  per  head  is  not  an  extra  average  for  a  well  kept 
flock.    They  may  be  made  to  average  more  than  that  by  extra  care.   A  flock  of 
combing  wool  sheep.with  the  same  care  and  feeding  which  a  good  dairyman 
would  give  his  cows,  will  average  per  sheep  at  least  $10.     This  would  afford  an 
mcome  of  $50  on  a  flock  of  five  in  the  place  of  one  cow.    The  proportion  of 
Income  would  not  be  so  great  in  a  large  flock,  as  the  average  yield  of  wool 
would  be  less.   The  percentage  of  increase  is  likewise  reduced,  owing  to  the  fact 
that  the  ewes  receive  less  care  and  to  their  increased  liability  to  accidents.     If 
the  flocks  should  be  separated  and  kept  a  few  in  a  place,  not  exceeding  12,  a 
month  before  weaning  time,  the  losses  would  be  very  few." 

Remarlcs, — Mr.  Curtis  being  well-known  in  agriculture,  there  can  be  no 
doubt  in  his  reasoning,  and,  therefore,  his  thoughts  are  valuable.  The  next 
item  is  from  the  Practical  Farmer,  in  relation  to  general  stock,  or  steers,  more 
particularly. 

Sheep  vs.  Cattle— Which  Pays  Best?— The  Practical  Farmer  gives 
us  the  following  upon  this  subject:  "  How  often  do  we  hear  farmers  ask  this 
question:  '  Which  will  pay  me  best,  cattle  or  sheep?' "  Now  there  is  much  dif- 
ference of  opinion  on  this  question.  Those  that  kciep  cattle  claim  that  they  are 
the  most  profitable,  and  those  that  keep  sheep  think  the  same  of  their  flocks.  I 
claim  that  sheep  are  the  most  profitable,  and  I  will  try  and  prove  it.  Take,  for 
instance,  a  d-year-old  steer,  weighing  1,000  lbs.,  worth  4  cents  per  lb.,  or  $40 


789 


DR.  CHASES  RECIPES. 


What  is  the  cost  of  raising  to  that  age?  First  year  to  milk,  grain  and  haj,  $12; 
one  summer's  pasture,  |4;  six  months'  Jeeding  hay  or  grain,  fl6;|  mailing  a 
total  cost  of  $32  This  is  c.  very  low  estimate;  everything  is  down  to  llie  lowest 
notch.  Now  you  sou  that  it  has  cost  $32  to  raise  this  calf.  Subtract  his  keep- 
ing from  what  he  sold  for,  and  you  have  the  profit  of  $8.  This  is  counting 
for  your  trouble,  allowing  the  manure  to  balance  that.  Now  for  the  sheep.  It 
will  cost  to  keep  and  raise  8  lambs  until  they  are  1  year  old,  for  pasture,  hay  and 
grain  $12;  fori  year  more  for  buy  and  grain,  $20;  making  their  total  cost  from 
binli  to  2  years  old,  $32.  Now,  for  the  8  head  of  sheep,  weigljJng  125  lbs.  per 
head,  making  1,000  lbs,  at  4  cents  per  lb.,  is  $40.  Two  clips  of  wool,  18 
lleeces,  weighing  5  lbs.  per  fleece,  makes  80  lbs.  of  wool;  at  82  cents  per  lb., 
$25.60.  Now  take  the  $40  that  the  sheep  sold  for,  and  you  have  $G5.(;0  as 
total  receipts.  Subtract  cost  from  this  and  you  have  $88  60  profit  on  8  tliecp 
against  $8  profit  on  1  steer,  both  weighing  the  same  at  some  age,  and  both  cost- 
ing the  same  for  keep,  leaving  a  balance  of  $25.60  in  favor  of  sheep,  showing 
clearly  that  it  is  better  to  keep  sheep  than  cattle,  especially  where  we  have  snitill 
farms.  I  think  that  this  estimate  is  correct,  taking  prices  in  tins  neighborhood 
as  a  basis. 

Remarks. — This  shows  very  clearly,  for  all  ordinary  cases,  that  there  is 
more  real  profit  in  sheep  than  cattle;  still  every  farmer  must  consi  ler  hia  situa- 
tion as  to  the  adaptation  of  his  farm  to  one  or  the  other,  and  perhaps  keep  lioili, 
if  his  farm  is  large  and  adapter^  to  either;  otherwise  he  must  keep  the  kind  of 
stock  best  adapted  to  the  circumstances  around  him;  but  it  is  always  an  advon- 
tage  to  be  well  posted  in  everything  in  which  he  may  engage.  But  I  do  think 
that  every  farmer  should  ke?p  a  few  sheep,  under  all  circumstances. 

Sheep,  a  Few  Short  Rules  for  the  Care  of.— The  American  Emi- 
grant Company's  circular  says:  1.  Keep  sheep  dry  under  foot,  with  litter.  This 
is  even  more  important  than  roofing  them.  But  never  let  them  stand,  or  lie,  in 
the  mud  or  snow. 

II.  Drop  or  take  out  the  lowest  bars  as  the  sheep  enter  or  leave  a  yard, 
thus  saving  broken  limbs. 

III.  Begin  graining  with  the  greatest  care,  and  use  the  smallest  quantity 
at  first. 

IV.  If  a  ewe  loses  her  lamb,  milk  her  daily  for  a  few  days,  and  mix  a 
little  alum  with  her  salt. 

V.   Give  the  lambs  a  little  mill  feed  in  time  of  weaning. 
VI.   Never  frighten  the  sheep  if  it  is  possible  to  avoid  it.     .         ^ 
VII.   Sow  rye,  for  weak  ones  in  cold  weather,  if  you  can. 
V  III.   Separate  all  weak,  or  thin,  or  sick,  from  those  strong,  In  the  fall,  and 
give  them  especial  care. 

IX.  If  any  sheep  is  hurt,  catch  it  at  once  and  wash  the  wotindwith  some- 
thing healing.  If  a  limb  is  broken,  bind  it  with  splinters  tightly,  loosening  as 
the  limb  swells. 

X.   Keep  a  number  of  good  bells  on  the  sheep.  i', 

XI.  If  one  is  lame,  examine  the  foot,  clean  out  between  the  hoofs,  pare 
the  hoof  if  unsound,  and  apply  tobacco  with  blue  vitriol  boiled  in  water. 


DOMESTIC  ANIMALS. 


788 


Xn.  Shear  at  once  any  sheep  commencing  to  sljcd  Us  wool,  unless  the 
weather  is  t     severe. 

Remai  .,  — Tlicsc  are  excellent  rules  for  the  care  of  sheep,  but  as  they  do 
not  give  the  strengllj  of  the  vitriol  wasli  for  the  foot,  in  rule  XI,  it  will  bo  well 
to  use  the  recipe  for  foot  wash,  in  cases  needing  such  treatment.  • 

Sheep,  Their  Value  for  Fertilizing  and  Improving  Worn 
Out  Soil.— A  correspondent  of  the  American  Fanner  writes  on  the  subject 
of  the  capacity  of  sheep  to  improve  soil,  and  to  renovate  and  bring  up  word 
out  land.  He  says:  "  From  many  years'  experience  and  observation  I  am  fully 
convinced  that  plowing  in  green  crops  with  lime— such  as  clovisr  and  otliers — 
is  the  most  economical  and  speediest  means  that  a  farmer  can  use  for  bringing 
up  worn  soil.  Yet  it  can  be  very  profitably  done  by  the  use  of  sheei>— in  pas- 
turing even.  More  than  once  and  on  more  than  one  farm,  I  have  seen  dry, 
barren  spots,  such  as  gravel  knolls  and  side-hills  made  fertile  and  pro<luctive  in 
a  single  season,  simply  by  salting  a  small  flock  of  sheep  on  those  barren  spots 
twice  a  week  during  the  summer;  the  sheep  would  be  sure  to  resort  there  sev- 
eral times  a  day  to  lick  up  the  salt,  and  thus  leave  their  droppings,  both  liquid 
and  solid,  which  are  very  rich  ferti''zers;  then  the  next  season  the  most  rank 
and  luxuriant  growths  of  grass  and  ^  ain  would  be  produced  on  those  'galled 
spots'  of  any  other  portion  of  the  whole  field;  thus  the  best  kind  of  manure 
was  applied  and  spread  just  where  most  wanted  v/ithout  any  hard  labor. 
Weight  for  Tveight,  sheep  manure  is  more  fertilizing  than  either  horse  or  cow 
manure,  and  next  in  value  to  hen  or  hog  droppings.  Sheep  are  valuable  fertil- 
izers I  am  very  sure." 

Remarks. — Tho  author  trusts  that  what  has  been  said  about  sheep  will  in- 
duce all  who  have  not  got  them  upon  the  farm,  to  begin  with  them  as  soon  aj 
they  can;  and  that  those  who  have  them  will  make  use  of  them  to  clean  up 
brier  patches,  weeds,  etc.,  and  also  to  nake  use  of  their  fertilizing  power  to 
renovate  worn  out  soils,  gravel  knolls,  side-hills,  etc. 

Sheep,  Care  of  in  Winter.— The  weak  ones  should  be  separated  from 
the  strong,  and  wethers  from  the  ewes;  and  especial  care  should  be  given  to 
ewes  that  are  to  drop  their  lambs  early.  The  springing  of  the  udder  is  an 
unfailing  sign  of  approaching  parturition.  The  ewe  should  then  be  removed 
to  a  separate  pen  and  kept  quiet,  but  should  be  visited  at  least  every  3  hours, 
and  the  last  thing  at  night.  It  is  rarely  that  any  help  is  needed,  except  in  very 
cold  weather,  to  wrap  a  piece  of  soft  blanket  about  the  lamb,  and  to  help  it,  as 
soon  as  possible,  to  get  its  first  meal  from  the  mother,  when  it  will  be  all  right: 
and  ilic  ewe  may  be  left  for  a  few  hours. 

If  apples  are  abundant  in  winter,  a  feed,  once  or  twice  a  week,  may  be 
given  to  sheep;  or,  in  their  absence,  a  feed  of  turnips,  or  other  roots,  cabbage, 
etc.,  may  be  given  them  as  often  as  necessary  to  avoid  costiveness,  or  stretches, 
says  a  writer,  an  ailment  common  to  sheep  in  this  country,  bijt  unknown  in 
Great  Britain,  where  turnips  are  fed  daily.  Sheep  feel  the  change  from  the 
green  pastures  to  the  dry  feed  of  winter,  as  quickly,  if  not  more  so,  than  any 
other  of  onr  domestic  animals,  hence  the  importance  of  some  of  these  juic/ 


!  U 


:;(-?■      ' 


■-;- 


A^ 


IMAGE  EVALUATION 
TEST  TARGET  (MT-S) 


K 


.</ 


:/^ 


1.0 


I.I 


|50     '"" 

•^  IM 


IIM 
1.8 


1.25      1.4      1.6 

.« 6"     

► 

V 


<^ 


/a 


'c-1 


■c*; 


0^.      ■  ;> 


%.  #  %    >/^ 


# 


CM     (Ki 


Photographic 

Sciences 
Corporation 


23  WEST  MAIN  STREET 

WEBSTER,  N.Y.  14580 

(716)  872-4503 


L■^/ 


9 


1 


6^ 


734 


DR.  CHASE'S  RECIPES. 


.\ 


1 


foods,  in  winter;  and  salt  is  of  the  same  importance  in  winter  as  in  summer;  in 
fact  it  is  better  for  any  and  all  animals  if  they  have  daily  access  to  salt. 

But  I  doubt  the  efficiency  of  General  Marshall's  plan,  of  New  York,  in 
forcing  sheep  to  eat  the  orts  or  coarse  butts  of  poor  hay  left  in  the  racks  by- 
other  animals,  simply  to  get  what  salt  they  need.  He  places  these  orts  in 
box-racks  under  cover  for  the  sheep,  which  he  says  they  eat  readily  after  they 
liave  been  well  sprinkled  with  salt  water.  But  my  plan  would  be,  if  I  had 
poor  hay,  to  cut  it  in  a  suitable  cutter  and  sprinkle  it  with  sweetened  water 
if  necessary  (see  "  Fattening  Cattle,  Use  of  Molusces  in  ");  then  mixing  in  a 
little  meal  to  make  up  for  the  poor  hay,  and  so  there  should  be  no  orts  left, 
and  give  to  all  animals  daily  access  to  salt;  but  I  should  not  force  my  sheep 
to  eat  the  poorest  parts  of  the  poor  hay,  left  by  the  other  stock,  to  obtain 
what  little  salt  they  needed.  Sheep  should  be  fed  with  the  best  of  hay  if  you 
expect  them  to  do  well. 

Sheep,  Sulphur  and  Salt  Valuable  for.— There  are  those  among 
sheep  breeders  who  consider,  especially  in  winter,  that  sulphur,  4  ozs.,  to  salt, 
2  qts.,  mixed  and  put  where  sheep  can  have  access  to  it,  under  shelter,  is  val- 
ti.'ible  in  helping  to  ward  off  diseases,  as  foot  rot,  scab,  mange,  etc.  It  is  un- 
doubtedly valuable,  occasionally,  for  all  stock,  as  well  as  for  persons,  who 
by  the  "grandmother  plan,"  which  was  a  good  one,  mix  it  with  cream  of  tartar 
nnd  molasses  every  spring  and  take  a  tea-spoonful  every  morning  for  3  morn- 
ings, and  skip  8,  for  the  whole  family,  till  9  doses  had  been  taken.  Sheep, 
however,  will  eat  it  mixed  with  salt  without  the  molasses. 

Breeding  Ewes,  Care  of,  for  Profit.— Have  good  winter  shelter, 
good  clover  hay,  a  few  roots,  a  little  grain  daily,  and  water  handy — water  is 
more  necessary  in  winter  than  in  summer.  Have  no  fears  of  their  becoming 
too  fat.  If,  occasionally,  one  gets  too  fat  and  drops  her  Iamb  out  of  season, 
she  will  be  in  season  for  the  butcher,  at  a  good  price,  after  shearing.  Sheep 
are  cheap  in  the  fall,  when  all  are  fat.  Feed  thus  from  the  time  they  come 
into  winter  quarters,  or  earlier,  if  pasture  is  short,  and  until  it  is  good  in  the 
spring;  and  your  wool  will  be  better  and  more  of  it,  the  ewes  vill  be  better 
supplied  with  milk,  especially  those  raising  twins;  the  lambs  will  be  in  bet- 
ter condition  for  the  butcher;  so  will  any  of  tho  flock,  which  from  age  or 
i^coiieral  failure  to  raise  a  lamb  or  two,  it  will  bo  best  to  dispose  of.  If  not 
<'arc(l  for  through  the  winter,  but  allowed  to  become  poor,  you  can  not  sell 
till  fall,  when  everybody  else  has  them  also  for  sale. 

Sheep,  Peas,  and  Pea  Straw,  a  Valuable  Winter  Food  For.— 

There  are  so  many  useful  things  in  the  following  item,  which  every  sensible  man 
can  see,  who  reads  it,  I  am  constrained  to  give  them  a  place,  although  I  do 
not  know  who  the  writer  was.  If  I  did  know  I  should  take  great  pleasure 
in  giving  him  credit;  still,  I  know  so  well  that  it  contains  too  much  good 
common  sense  to  throw  it  away,  and  from  what  I  know  of  raising  peas  for 
liogs,  as  given  under  that  head,  I  know  great  benefit  will  arise  to  all  who 
have  suitable  land  for  peas,  if  they  raise  them  and  use  them  as  this  writer 
directs  for  sheep.    He  says:  '"•  ' 


,    DOMESTIC  ANIMALS. 


780 


L  "I  have  made  peas  one  of  my  principal  crops  for  several  years,  and 
find  these  advantages:  Peas  are  as  dure  a  crop  as  any  other,  and  one  which 
leaves  tlic  ground  in  the  best  order  for  wheat.  The  yield  will  vary  with  the  soil. 
40  bush,  being  a  large  yield.  In  preparing  the  land  I  aim  to  fall  plow  and  fit 
vith  cultivator  in  the  spring;  although  the  best  corn  I  ever  raised  was  on  corn 
stubble,  spring  plowed.  Peas  are  better  if  drilled,  but  can  be  sown  broadcast 
on  the  furrow  if  rolled  afterward.  Peas  like  a  fine,  dry  loam  or  sandy  soil 
best,  but  will  thrive  well  on  a  clayey  soil,  if  well  fitted.  I  never  have  threshed 
peas  with  a  machine,  as  it  splits  them  badly,  and  sheep  will  not  relish  the  straw 
as  well  as  if  threshed  with  the  flail.  If  the  vines  are  very  luxuriant,  sheep  will 
not  eat  them  very  closely,  but  if  cut  before  all  the  top  pods  have  grown  white, 
eheep  will  not  only  eat,  but  relish  the  straw  exceedingly  well.  If  the  straw  is 
fed  at  night  sheep  will  eat  more  than  if  fed  in  the  morning  or  at  noon. 

II.  "Bugs  in  Peas,  to  Avoid. — We  have  been  troubled  with  bugs  which 
sting  the  peas  while  yet  soft,  leaving  the  small  eggs,  which  are  hatched,  the 
worm  feeding  upon  the  pea,  leaving  but  a  thin  shell  by  the  following  spring. 
This  is  obviated  by  the  early  sowing  so  as  to  have  the  majority  of  the  pods  so 
hard  by  the  time  the  fly  arrives  at  maturity  that  it  is  impossible  to  pierce  them. 
If  the  season  be  backward  and  this  cannot  be  done,  very  late  sowing  will  secure 
the  same  result.  Good  crops  have  been  raised  when  sown  as  late  as  the  15th  or 
20th  of  May.  The  quantity  of  seed  will  depend  on  the  soil.  If  very  fine  and 
rich,  IJ^  bus.  to  the  acre;  on  ordinary  soil,  2,  and  on  very  poor,  3,  or  better  not 
sow  any." 

Remarks. — There  is  not  an  inconsistent  statement  in  this  gentleman's 
remarks.  Never  lot  no  one  fear  to  venture  upon  raising  peas  for  this  purpose. 
Beans  have  been  considered  especially  the  food  for  sheep,  but  peas  are  easier 
raised,  and  will,  no  doubt,  do  just  as  well  as  beans  fed  in  like  quantity,  about  a 
gill,  I  believe,  for  each  sheep,  once  daily.  I  must  say  here,  however,  that  I  am 
of  the  opinion  it  would  be  a  decided  advantage  in  raising  peas  to  sow  suflicient 
oats  with  them  tc  hold  them  up,  as  suggested  in  relation  to  raising  them  for 
hogs,  which  sec.  Oats  are  then  fed  also  to  sheep;  then,  as  they  are  a  great 
help  in  supporting  pea  vines,  which  are  to  be  allowed  to  ripen  for  sheep,  why 
not  sow  them  together  and  feed  them  together?  Whoever  tries  them  both  ways, 
I  have  not  a  doubt  but  what  he  will  afterwards  always  sow  them  together. 

Sheep  vs.  Dogs— How  to  Give  the  Advantage  to  the  Sheep.— 

A  remedy  for  shecp-kllling  dogs  is  given  by  a  correspondent  of  the  Prairie 
Farmer,  which  is  better  than  legal  enactments,  as  tlie  case  is  settled  without 
complaints,  without  lawyers,  judge  or  jury.  He  says:  "  I  have  kept  a  flock  of 
slicep  for  several  years,  varying  from  100  to  over  3,000  head,  and  for  the  last  8 
years  have  not  lost  a  sheep  killed  by  dogs.  I  keep  my  sheep  yarded  nights,  and 
occasionally,  varying  from  once  in  two  weeks  to  once  a  month,  I  go  out  at 
bedtime  and  place  around  the  outside  of  tlie  pen  bits  of  meat  containing 
strychnine,  which  I  take  up  again  early  in  the  morning  if  not  eaten  during  the 
night.  Result,  immunity  from  dogs,  and  an  old  well  on  the  farm  has  received 
a  layer  of  dogs  and  a  layer  of  dirt  until  it  is  about  fulL    I  have  never  killed  a 


786 


DR.  CHASE'S  RECIPES. 


man's  dog  through  malice,  or  anywhere  except  on  my  own  premises  and  In  pro- 
tection of  my  own  property,  and  have  not,  to  my  knowledge,  received  any 
injury  in  retaliation  for  the  death  of  any  dog.  The  plan  is  just  and  right,  and 
every  fair-minded  man  must  acknowledge  it." 

Remarks. — The  author  can  see  only  one  point  in  this  plan  which  may  be 
wrong.  It  is  in  that  he  put  out  his  strychnined  meat  only  once  or  twice  a 
month,  whereas  I  should  think  twice  a  week  would  be  better  if  there  were 
many  dogs  about. 

Fattening  Siieep. — An  Ohio  sheep-raiser,  writing  to  the  Rural  New 
Yorker,  says:  "  Sheep  picked  out  for  the  butcher  should  be  fed  generously  and 
regularly,  and  upon  this  point  too  much  stress  cannot  be  laid.  Care  should  be 
taken,  however,  to  give  the  sheep  only  just  enough  for  one  meal  at  each  feed- 
ing time.  My  own  experience  agrees  with  that  of  most  successful  sheep  owners, 
that  fattening  cattle  should  be  fed  three  times  a  day,  though  some  of  my  neigh- 
bors think  twice  often  enough.  It  is  also  very  important  that  the  sheep  should 
not  be  allowed  to  suffer  from  want  of  water;  neither  should  they  lack  a  supply 
of  salt;  for  although  salt  is  not  so  necessary  to  them  in  the  winter  as  in  summer, 
still  they  will  thrive  better  if  it  is  fed  to  them  at  least  once  a  week  at  all 
seasons." 

Remarks. — The  author  would  say  here  that  sheep  as  well  as  cattle  should 
have  daily  access  to  salt  and  also  to  pure  water.  If  fed  salt  only  once  a  week 
they  will  eat  so  much  of  it  as  to  make  them  over-dry,  and  consequently  to  over- 
drink, which  is  a  bad  thing  to  do.  I  have  never  seen  an  account  of  any  animals 
over-eating  salt  when  it  is  kept  where  they  can  have  access  to  it  whenever  they 
like;  and  I  believe  they  will  eat  only  what  is  good  for  them  if  it  is  so  placed. 

Pea  and  Oatmeal  for  Fattening  Sheep.— As  nothing  was  said 
above  as  to  what  kind  of  food  should  be  used  for  fattening  sheep,  the  author 
would  suggest  peas  and  oats,  which  may  have  been  grown  together,  or,  better 
still,  to  grind  them  together;  then  cut  nice  hay  and  properly  wei  it  with  sweet- 
ened water  if  you  like  (see  "  Fattening  Cattle,  Molasses  for,"  etc.);  then  mix  in 
this  mixed  meal,  and  I  will  guarantee  the  fattening  to  be  quickly  and  satisfac- 
torily done.    See  also  peas  for  sheep,  above. 

Foot  Bot  in  Sheep,  Sucoessfiil  Bemedy.— Sulphuric  acid,  2  ozs., 
water,  1  oz. ;  and  put  into  the  mixtures  old  copper  cents  (I  say  old,  because  the 
old  ones  arc  purer  copper  than  the  new  ones),  and  when  the  cents  are  dissolved 
it  is  ready  for  use.  Directions— Remove  all  the  rotten  and  decaying  parts  of 
the  hoof  with  a  knife  or  any  convenient  instrument — a  knife  like  the  black- 
smiths use  in  horseshoeing,  have  the  end  bent  up  or  around  a  little,  is  best— 
the  knife  being  sharp  to  cut  off  if  need  be  any  projecting  bits  of  the  decaying 
hoof,  avoiding  if  possible,  any  bleeding;  then  apply  the  mixture  thoroughly 
to  every  part  which  was  diseased.  If  thoroughly  applied,  once  will  gener- 
ally be  sufficient;  but  if  there  is  any  of  the  disease  between  the  hoofs, 
besides  cleaning  out  all  that  can  be  with  the  knife,  a  piece  of  W)ft  cord  or  string 
must  be  wet  with  the  mixture  and  drawn  through  to  make  thorough  work  of  it 
and  prevent  its  spreading  again  from  this  part 


DOMESTIC  ANIMALS. 


787 


lUmarlf'i, — Some  persons  have  recommended  tar  a  sa  cure  for  the  disease,  but 
in  my  estimation  there  is  nothing  curative  in  it;  but  if  the  disease  is  first  killed 
by  the  use  of  this  acid  mixture,  or  some  of  those  below,  then  immediately 
apply  tar  over  the  affected  part,  it  will  protect  the  foot  from  the  dampness  of 
the  ground  and  help  to  hold  the  acid  mixture  in  place  to  make  a  more  certaia 
and  positive  cure.  This  acid  mixture  I  am  much  in  favor  of,  as  it  is  very  much 
like  the  celebrated  Longworth  cure  of  scrofula  in  persons.  He  puts  2  coppers 
into  1  oz.  of  nitric  acid  on  a  plate,  and  when  effervescence  ceases,  i.  e.,  after  it 
ceases  to  eat  the  copper  any  more,  he  then  adds  2  ozs.  of  pure  vinegar;  then, 
with  a  swab,  wash  the  scrofulous  sores  twice  daily;  and  if  it  causes  too  much 
pain,  reduce,  so  it  can  be  borne,  with  a  little  rainwater.  One  ninn  is  reported 
in  my  "  Second  Receipt  Book"  as  using  this  mixture  upon  his  ankle  for  four- 
teen months,  which  effected  a  perfect  cure,  after  years  of  suffering.  The  cop- 
per not  only  neutralizes  much  of  the  strength  of  either  of  the  acids,  but  it  adds 
to  their  power  of  destroying  or  killing  the  disease  in  sheep's  feet,  or  on  the 
scrofulous  sores  of  persons,  as  above  indicated.  The  difference,  it  will  be  seen,, 
is,  that  for  the  foot-rot  2  ozs.  of  the  acid  is  used  to  1  of  water,  while  for  the 
scrofula  1  oz.  only  of  the  acid  is  used  to  2  of  vinegar,  and  this  to  be  still 
reduced  with  water  if  need  be,  although  the  stronger  it  can  be  borne  upon  the 
scrofulous  sore,  the  sooner  will  be  the  cure.  There  are  those  who  think  foot- 
rot  in  sheep,  like  scrofula,  is  a  disease  of  the  blood;  but  I  think  not,  but  that  it 
is  contagious  and  wholly  external;  while  in  treating  scrofula  internal  altera- 
tives should  be  taken  to  make  the  quicker  cure,  still  there  can  be  no  objection 
to  the  mixture  of  sulphur  and  salt,  as  given  above,  being  placed  where  the  sheep 
can  have  daily  access  to  it.  Persons  should  also  take  the  sulphur  mixture  as 
given  under  the  head  of  scrofula,  which  see. 

Sheep,  Foot-Rot  in— A  Plockmaster's  Sure  Cure  for.— A  corre- 
spondent signing  himself  ' '  Flockmaster,"  writing  to  the  Post  and  IVibvne,  says: 
"I  have  seen  for  the  last  year,  inquiries  for  what  will  cure  foot-root  in  sheep, 
and  for  the  sake  of  the  valuable  animal  I  will  give  to  the  readers  of  the  Posf 
and  IVibune  a  sure  cure  for  the  disease  in  all  its  stages:  Muriatic  acid,  3  ozs.; 
butter  of  antimony  and  corrosive  sublimate;  each,  1  oz.  Mix  in  an  opeiv- 
mouthed  bottle.  Take  the  sheep  and  cut  the  decaying  hoof  away  to  the  quick 
of  the  foot,  as  long  as  any  opening  can  be  found  penetrating  deeply  into  the 
hoof,  but  avoid  making  it  bleed.  [He  don't  tell  us  why,  but  blood  neutralizes 
the  butter  of  antimony.]  Then  with  a  smooth,  sharp  stick  dip  in  the  bottle  and 
thoroughly  rub  the  foot  all  over.  It  is  a  harsh  treatment,  but  I  will  warrant  a 
Gure  every  time,  if  it  is  thoroughly  applied." 

RemarkH. — He  gives  us  no  address,  still  I  have  no  doubt  of  its  efficacy.  He 
Bays  to  "lub  the  foot  all  over,"  by  which  I  suppose  he  means  only  the  diseased 
part  or  parts,  as  it  is  no  object  to  put  it  on  the  sound  parts  of  the  hoof;  but  a 
eoft  cord  or  string  wet  with  it  may  be  drawn  between  the  hoofs,  if  there  is  any 
disease  there.  Care  should  always  be  used  not  to  apply  too  freely,  nor  to  get 
any  of  these  mixtures  upon  your  person,  eyes,  etc.;  and  don't  let  them  lay 
around  loose  for  children  to  get  at,  as  they  are  poisonous  as  well  as  conosive 
and  destructive  to  healthy  parts  as  well  as  to  the  diseased  part. 


788 


DR  CUASE'S  RECIPES. 


Another  Bemedy— Never  Known  to  Fail.— A  writer  In  the  Ohio 
Farmer  says:  "  For  foot-rot,  here  is  a  cure  I  have  ucver  known  to  fail:  Take 
carbolic  acid  and  pour  it  on  a  piece  of  copper — an  old-fashioned  penny  will  do 
— let  it  stand  until  the  acid  ceases  to  act  on  it.  Be  sure  not  to  apply  till  the  acid 
ceases  to  cat  the  copper.  Keep  the  copper  in  all  the  time.  Clean  the  hoof  and 
apply  with  a  swab.    One  or  two  applications  will  be  sufficient." 

Remarks. — He  does  not  say  how  much  acid.  CprboHc  acid  is  obtained  by 
druggists  in  the  form  of  crystals,  but  is  generally  kept  dissolved  in  the  least 
amount  of  water  that  will  dissolve  it.  This  is  the  kind  he  refers  to,  and  1  oz. 
may  be  put  upon  1  c'nt,  and  if  it  eats  it  all  up  put  in  another,  so  there  is  some 
copper  still  left  undissolved  is  the  way  to  use  it;  otherwise,  as  in  the  above 
cases,  to  cleanse  off  decaying  parts  of  the  hoof  before  applying.  But  now  we 
come  to  a  ,,  ' 

Preventive  of  Poot-Rot  in  Sheep.— A  Mr.  Karkeek,  who  is  claimed 
to  be  good  authority,  writes  to  one  of  the  agricultural  papers  that  when  the 
prevalence  of  wet  weather  makes  it  probable  that  foot-rot  may  set  in,  "it  is 
easily  prevented  by  carting  a  quantity  of  earth  and  throwing  it  up  in  the  form 
of  a  mound  in  the  center  of  the  yard  attached  to  the  shed,  and  upon  this  mound 
strew  small  quantities  of  freshly  slacked  lime." 

Remarks. — This  confirms  the  general  idea  that  foot-rot  is  brought  on  by 
external  causes  rather  than  internal,  and  hence  the  idea  given  in  one  of  the 
" Short  Rules  for  the  Care  of  Sheep,"  and  that  is:  "Keep  sheep  dry  under  foot 
with  litter,"  etc.  Sheep  dearly  love  rolling,  or  even  liilly,  land,  and  cannot  be 
well  kept  on  low,  wet  grounds,  and  especially  so  if  there  are  no  knolls  nor 
elevated  dry  grounds  upon  which  they  can  gather  themselves  to  rest  and  sleep, 
and  hence  the  advantage  of  the  mound  in  the  yard  or  litter  to  keep  their  feet 
dry  in  winter. 

Sheep  Ticks,  Dip  and  Other  Bemedies  for.— It  is  important, 
soon  after  shearing  sheep,  to  see  that  the  Iambs,  especially,  are  freed  from  these 
pests;  for  after  shearing,  to  get  away  from  the  light,  and  the  exposures  of  the 
cold,  when  the  old  sheep  have  parted  with  their  covering,  the  ticks  will  escape 
to  the  lambs,  often  to  such  an  extent  as  to  stunt  their  growth,  reduce  them  in 
flesh,  and  seriously  weaken  them  by  the  loss  of  blood ;  when,  otherwise,  they 
would  be  in  their  best  condition.  The  Hearth  and  Home  gives  us  the  usual 
strength  of  the  dip  necessary  to  free  them  when  numerous,  as  follows:  "Cheap 
plug  tobacco,  5  lbs.,  broken  up  and  boiled  in  2  pails  of  water;  then  30  gals, 
added,  will  make  dip  enough  for  100  lambs,  or  50  sheep.  After  dipping  keep 
them  dry  a  day  or  two." 

To  dip  them  have  a  water-tight  box  large  enough  to  hold  a  lamb,  or  a 
sheep,  if  any  are  to  be  dipped,  so  as  to  entirely  cover  them  with  the  dip.  Ar- 
range a  sloping  table  at  the  side  of  the  box  which  vdll  allow  all  the  liquid  to 
run  back  into  it.  ^!ien  take  a  lamb  by  the  forelegs  with  one  hand,  with  the 
other  cover  up  tl  mouth  and  nostrils,  let  an  assistant  take  the  hind  legs,  and 
immerse  the  lamb  entirely,  long  enough  to  allow  the  dip  to  penetrate  the  wool, 
lay  the  Iamb  on  the  sloping  table  and  squeeze  out  the  surplus  liquid,  and  the 
operation  fs  complete.    If  this  is  done  every  year,  it  is  claimed  that  ticks  will 


,         soon  < 

sheep 

ever  t 

cagerl 

trust t 

'''npic 

only  0 

small  s 

tlie  dip 

them,  ( 

So 

turpent 

TIONS— 

the  war 

the  disci 

sponge, 

Re7i 

"It  save 

ment  for 

eruptive 

proportic 

for  a  few 

silver,  wl 

Sulphur  tj 

moistenec 

am,  then, 

persons, 

sheep,  doi 

Shee 
hlack,  1  o. 
the  wool, 

Shee 

The  follow! 
trees:  "Tj 
suds;  dissc 
brush  or  o 
^ash,  and 
will  be  fou 
least  two  n\ 
mixture  ht 
summer  wi 
«f  good  fre 
«fter  tJiej  h 
ture  will  eif 
for  the  Ileal 
insects  that 


DOMESTIC  ANIMALS. 


789 


soon  disappear  altogether;  but  it  strikes  the  author  that  ticks  are  as  natural  to 
slieep  as  lice  are  to  hairy  animals,  and  that  they  must  be  thus  destroyed  whe^- 
«ver  they  appear.  If  fowls  are  pennitled  access  to  tlie  sheep  yards  they  vill 
eagerly  search  for  ticks  and  pick  them  out  of  the  wool,  but  we  would  rather 
trust  to  the  more  effectual  process  of  dipping.  Not  long  after  this  process  of 
<linping,  a  careful  examination  of  the  lambs  should  be  made,  and  if  there  is 
only  occasionally  a  tick  seen,  every  one  of  them  must  be  snipped  with  a  pair  of 
small  scissors;  but  if  very  many  are  left  from  a  want  of  proper  penetration  of 
tlie  dip  into  the  wool,  it  must  be  repeated,  to  make  a  thorough  destruction  of 
them,  to  eradicate  them  from  the  flock,  before  cold  weather  sets  in. 

Scab  in  Sheep,  Suocessfal  Remedy.— Quick  silver,  1  lb. ;  Venice 
turpentine,  %  lb. ;  spirits  of  turpentine,  3  ozs. ;  melted  lard,  i)^,  ^^^-  DniEC- 
TioNB — Work  tlie  first  articles  together  thoroughly  in  a  mortar;  then  mix  into 
the  warm  lard  and  stir  until  cold.  Apply  to  all  scabs,  and  all  places  indicating 
the  diseatie — at  shearing,  or  whenever  any  indications  appear — use  a  swab,  or 
sponge^  in  applying,  rubbing  carefully  when  the  skin  demands  it. 

Eemarks.—^A  fanner  of  Olney,  Oregon,  who  had  used  it  10  years  says: 
*•  It  saves  wool  and  sheep."  There  is  not  a  doubt  of  the  success  of  this  oint- 
ment for  scab  in  sheep,  and  I  have  rot  a  doubt,  either,  but  what  it  will  cure  all 
eruptive  skin  diseases  of  persons.  If  less  in  amount  is  needed,  keep  the  same 
])roportions.  Let  it  be  applied  in  fine  weather,  else  keep  the  sheep  under  sheds 
for  a  few  days;  lest  cold  drenching  rains  might  cause  irritation  from  the  quick 
silver,  which  is  mercury.  (See  Scab  Remedies  also  for  other  animals.  See 
Sulphur  and  Salt,  Valuable  for  Sheep,  above.)  It  is  also  claimed  that  sulphur, 
moistened  with  Spirits  of  turpentine,  and  iiibbed  into  the  sores,  will  cure  it.  I 
nm,  then,  of  the  opinion  that  it  is  caused  by  an  itch  mite,  the  same  as  itch,  on 
persons,  v.Lich  sulphur  will  kill;  then  why  not  cure  scab,  which  is  an  itch,  on 
sheep,  dogs,  and  all  other  animals. 

Sheep  Marking  Ink. — Take  linseed  oil,  1  pt.;  litharge,  3  ozs.;  lamp- 
black, 1  oz.  Boil  together,  and  it  is  ready  to  use;  and  it  will  not  crisp  or  injure 
the  wool. 

Sheep,  Wash  to  Prevent  Them  from  Barking  Fruit  Trees.— 

The  following  wash  is  recommended  as  a  sure  preventive  of  sheep  barking  fruit 
trees:  "  Take  soap,  the  dirtier  and  stronger  the  better,  and  make  a  very  strong 
suds;  dissolve  J^  lb.  whale  oil  soap  in  every  6  gals.,  and  into  this  stir,  with 
brush  or  old  stub  of  broom,  sheep  manure  until  it  is  as  thick  as  good  white- 
wash, and  with  this  mixture  wash  the  trees  as  high  as  the  sheep  can  reach.  It 
will  be  found  that  no  sheep  will  come  near  enough  to  rub  against  them  for  at 
lesist  two  months,  the  time  depending  much  on  the  amount  of  rain.  Keep  the 
mixture  handy,  and  repeat  the  application  as  often  as  necessary — twice  in  a 
summer  will  often  suffice.  Sheep  running  among  fruit  trees  should  have  plenty 
of  good  fresh  water;  it  is  thirst  that  first  induces  them  to  gnaw  the  bark,  but, 
after  they  have  once  got  a  taste,  they  eat  because  they  like  it.  The  above  mix- 
ture will  effectually  keep  them  away,  and,  besides  it  is  a  very  good  application 
for  the  health  of  tlie  trees,  keeping  the  bark  smooth  and  flue,  and  killing  any 
ins<;cts  that  may  conu;  in  contact  with  it." 


/"' 


HOGS. 


The  Best  Kind  for  Profitable  Badsinsr,  etc. —No  matter  how 
much  the  dootors  may  say  against  eating  pork,  it  will  always  be  eaten, 
and  I  am  among  the  number  who  like  my  pork  and  beans,  as  well  as 
ham  and  eggs,  the  ham  part  being  nice  and  tender  to  begin  with,  and  has 
been  nicely  cured,  smoked,  etc.  I  always  expect  to  eat  some  of  them  a? 
long  as  I  may  live,  and  it  being  the  same  with  many,  very  many  others, 
I  will  try  to  give  a  few  ideas  that  shall  benefit  the  others,  to  obtain  the  best 
breeds,  how  to  prevent  or  cure  their  diseases,  manner  of  feeding,  etc.,  to  tho 
best  possible  profit.  And  as  I  desire  to  be  as  short  as  possible,  I  can  not 
cover  the  point  as  to  the  difference  in  breeds,  and  as  to  their  value  in  the 
markets,  easier  than  to  quote  from  the  Western  Rural  upon  these  questiohs. 
It  says : 

Raisingr  Hoflra.— Which  the  Most  Profitable.— "Did  our  farmet 
readers  ever  take  a  slate  and  pencil  in  an  evening  and  estimate  the  difference 
between  a  good  and  poor  breed  of  hogs?  The  increasing  demand  for  hara 
and  lord  iu  all  parts  of  the  world  shows  that  hogs  that  jrield  largely 
of  these  profitable  parts  are  in  demand.  The  consequence  is  there  is  a  range 
in  the  market  &t  this  time  at  St.  Louis,  from  $4.50  to  $7.50,  and  at  Chibago, 
from  $4  to  $7,  t  bowing  a  difference  of  three  per  cent,  in  favor  of  the  good 
hog.  Nor  is  thi?  all.  While  the  improved  breeds  of  hogs  can  be  made  as 
easily  and  with  e^ual  food  to  average  at  15  months  old  850  pounds,  as  the 
'  greaser '  hog  ■^/ill  175  pounds,  or  a  little  better  hog  will  225  pounds.  If 
a  farmer  har.  50  head  of  the  latter  class  to  sell  now,  he  will  get,  at  $4  per 
cwt.,  $1,125.  If  he  has  50  '  greasers,'  which  are  too  numerous  in  this  country 
yet,  he  will  get  $700,  But  if  he  has  50  of  the  best  Poland-China,  Suffolk, 
Berkshire,  etc.,  which  have  cost  no  more,  and  which  have  rendered  a  large 
amount  of  satisfaction,  he  will  receive  $2,450.  These  are  figures  that  can- 
not be  disputed,  and  are  within  the  reach  of  every  farmer  who  has  160  acres 
of  land  in  cultivation.     The  number,  weight,  or  price  is  not  overestimated." 

Bemarks. — Remarks  are  almost  absolutely  out  of  the  question,  for  figures 
don't  lie,  and  there  are  too  many  whose  experience  have  given  them  the  %'"S, 
instead  of  the  $1,125,  or  the  $2,450.  '  Don't  do  it  again,  is  all  that  is  neces. 
sary  to  add.  As  to  feeding,  etc.,  see  that  head.  On  the  question  of  the  best 
breeds,  I  will  quote  from  a  writer  in  the  Sural  World,  of  St.  Louis,  Mo.. 
who  gives  the  following  reasons  for  his  preference  of  the  Berkshires,  over  all 
others.    He  says: 

Berkshires  the  Best.- "While  at  St.  Louis,  I  took  a  good  deal  of 
pains  to  study  the  tastes  of  the  packers  as  to  the  breed  of  hogs.     I  could 

740 


plamh 
blood." 
suited 
Strains 
Both  h 
but  litt 

in  one.] 
I  wish  I 
breed  ii 
other  b 
Was  the 
sickness, 
them  as 
as  many 
that  thej 
They  rec 
fellows  t 
active  an 
size  for  i 
They  hav 
Rema 
I  will  giv( 
as  follows 
Berk 
Mr.  S.  A. 
the  Berksl 
"The 
"1st. 
"2d. 
pigs. 
"3d. 
"4th. 
superior  ha 
market. ' 

liemart 

trial.    Still, 

about  l.'JOt 

larn:e  and  v 

consequent 

many  writei 

have  hog  ch 

A  Smi 

the  followir 

^ger  ones. 


DOMESTIC  ANIMALS. 


741 


plamly  see  that  they  preferred  those  that  had  a  strong  dash  of  the  Berkshire 
blood.  Mine  were  all  half,  and  some  of  them  nearly  full  Berkshire,  and  they 
suited  the  buyers.  The  Poland-Chinas  that  wore  young,  and  not  of  the  coarser 
strains  of  that  breed,  were  also  in  demand,  and  pleased  the  packers  very  much. 
Both  breeds  furnish  good  hams  and  shoulders,  as  well  as  side  meat,  and  have 
but  little  offal. 

"From  a  long  experience,  I  am  satisfied  that  I  can  fatten  the  Berkshire 
in  one-half  the  time,  and  with  one-half  the  corn  required  by  the  scrub  breeds. 
I  wish  that  accurate  experiments  for  farm  purposes  could  be  made  with  this 
breed  in  comparison  with  the  Chester  "White,  Poland-China,  Essex,  or  any 
other  breed.  I  feel  certain  that  the  Berkshire  would  bear  off  the  palm. 
Was  there  ever  a  hardier,  healthier  breed?  Mine  have  never  had  an  hour  of 
sickness,  nor  mange,  nor  any  skin  disease.  Do  you  see  any  comparing  with 
them  as  breeders?  Other  breeds  may  have  as  many  pigs,  but  will  they  raise 
as  many  nice,  salable  ones?  The  Berkshire  are  so  thoroughly  established 
that  they  reproduce  themselves  in  their  offspring.  All  their  pigs  are  fine. 
They  require  no  weeding  oat.  They  are  nicely  turned,  square  built,  plump 
fellows  that  please  the  eyes  of  all.  The  color  is  good.  They  are  sufficiently 
active  and  industrious,  and  are  good  gleaners  and  grazers,  are  just  the  right 
size  for  the  packers,  and  furnish  the  finest  hams  to  be  found  anywhere. 
They  have  less  offal,  are  not  coarse,  have  small  bones  and  are  perfect." 

Bemarks. — Although  it  seems  that  the  Berkshires  have  a  clear  track,  yet 
I  will  give  one  more  item  in  their  favor,  it  being  short,  and  right  to  the  pomt, 
as  follows : 

Berkshire  Swine— Points  of  Superiority  Over  all  Others.— 
Mr.  S.  A.  Knapp,  an  Iowa  swine  breeder,  thus  states  his  very  high  opinion  of 
the  Berkshires : 

"The  Berkshire  hogs  are  superior  to  all  others  for  the  following  reasons: 

"1st.    They  possess  greater  vitality,  and  heuce  are  less  liable  to  disease. 
They  are  more  prolific.     Matm-e  sows  seldom  raise  less  than  8  or  9 


•2d. 


pigs 


'3d.    Being  strictly  a  thoroughbred  hog,  the  pigs  are  uniform— all  choice. 
"4th.    Their  flesh  is  firmer  than  that  of  any  other  hog.    They  furnis!; 
superior  ham,  shoulder,  and  bacon.    They  bring  a  higher  price  for  the  English 

market." 

Iiemarka.—Simi>\y,  "none  others  need  apply."  By  all  means  give  them  & 
trial.  Still,  for  family  use,  I  prefer  a  smaller  hog,  which  makes  its  best  at 
about  150  to,  at  most,  200  lbs.  My  stomach  is  not  strong  enough  for  the  very 
larjre  and  very  fat  kind,  but  I  know  their  great  value  for  the  market,  and 
consequently  to  the  farmer's  profits.  There  is  another  advantage  claimed  by 
many  writers  in  favor  of  the  Berkshire,  and  that  is,  that  they  are  xess  liable  to 
have  hog  cholera  than  most  other  breeds. 

A  Small,  Quick-Growing  Hog  Desirable.— Another  writer  makes 
the  following  statement  of  the  value  of  a  small  hog,  as  compared  with  the 
larger  ones.    He  says : 


743 


DR.    CUASE'S  RECIPES. 


/ 


"A  small,  early  maturing  hog  is  much  mure  valuable  than  a  large  one,  as 
no  more  food  will  be  required  to  raise  two  good,  quick-growing  ones  than  for 
a  large  but  slow,  all-lard -hog." 

Remarks. — Some  of  both  would  be  my  plan  ;  let  others  suit  themselves. 

1.  Hogr  Cholera  —Its  Cause  and  Best  Kno-\xm  Remedies.— 
Cause. — A  writer  for  the  Country  Oentleman,  of  Brouson,  Mich.,  speaking  of 
the  cause  of  cholera  in  hogs  says:  "I  have  never  known  an  instance  cl 
cholera  among  hogs  that  had  clean  quarters  and  were  fed  regularly,  kept  warm 
and  dry,  although  fed  exclusively  on  corn,  if  they  had  also  pure  drink.  The 
disease  is  not  caused  by  any  one  thing  alone,  but  by  a  combination  of  many 
unfavorable  circumstances.  To  put  a  liog  into  a  cold,  wet,  muddy  place, 
exposed  to  hot  days  and  chilling  nights,  compelled  to  pick  its  food  out  of  the 
dirt  and  filth  and  drink  from  a  filthy  trough  or  hole,  are  enough  to  make  the 
best  of  the  swine  race  sick.  AJl  such  abuses  invite  a  sure  penalty,  and  the 
wonder  is  that  more  do  not  get  cholera,  or  something  else,  and  die." 

Remarks. — All  writers  upon  this  subject  agree  upon  the  same  things,  but 
none  of  them  put  it  in  such  terse,  or  plain  language.  Some  have  written  half 
a  column,  and  some  more,  and  not  said  half  as  much  as  this  writer,  with  his 
few  notes.  Then  give  hogs  clean  quarters,  feed  them  regularly,  keep  theta 
warm  and  dry,  feed  corn,  or  any  other  suitable  feed,  and  see  that  they  have 
plenty  of  pure  water,  if  you  would  avoid  cholera.  If  you  allow  the  other 
conditions  of  cold,  wet  and  mud,  and  only  a  dirty  hole  to  drink  out  of,  it 
seems  pretty  certain  that,  generally,  you  will  pay  the  penalty  by  losing  your 
hogs.    You  see  the  difference,  "you  takes  your  choice." 

'•  Ringing  "  Hogs  Claimed  to  be  a  Cause  of  Cholera.— Quite  a 
good  many  writing  upon  this  subject  of  hog  cholera,  claim  that  the 
unhealthful  habit  of  "ringing"  hogs  is  a  prominent  cause  of  this  disease; 
together  with  the  habit  of  always  keeping  hogs  in  the  same  pasture  from  year 
to  year.    A  writer  in  the  Cincinnati  Gazette  put  it  in  the  following  shape: 

"  Another  cause,"  he  says,  "is  found  in  hogs  occupying  one  field  or  pen 
from  year  to  year,  without  cleansing,  or  plowing  under,  the  accumulated  filth, 
the  hog  constantly  "  rung,"  denying  him  a  taste  or  smell  of  fresh  earth,  or 
bugs,  worms  or  vegetable  roots,  the  natural  excitants  of  stomach,  liver  and 
the  use  of  an  instinct  that  teaches  him  in  bilious  derangement'^  to  search  for 
bowels.  Another  cause  is  scanty  feeding,  muddy,  ataiinant  and  filthy  water, 
obliging  them  to  allay  their  thirst  often  from  the  draining  of  their  own  dis- 
charges. 

"When  the  disea.se  first  made  its  appearance  a  few  years  ago,  it  was 
characterized  by  many  symptoms  resembling  cholera  in  the  human  being, 
even  watery  discharges,  emaciation  and  rapid  waste.  Its  most  usual  form  now 
is  loss  of  vitality,  emaciation  nnd  drying  up,  with  occasional  paralvsis, 
or  an  entire  suspension  of  secretions  ;  no  discharges  ;  with  an  inflammatory 
state  of  the  liver,  sympathetically  affecting  head,  throat  ana  lungs. 

Remarks. — This  last  idea  cannot  be  doubted,  and  hence  should  never  be 
allowed.  A  "  change  of  pasture "  for  hogs  is  of  as  much  importance,  and 
will  give  them  as  much  pleasure  and  benefit  as  for  other  stock.  The  follow- 
ing receipt  is  this  writer's  plan  of  preventing,  as  well  us  curing  the  disease  : 


DOMESTIC  ANIMALS. 


14» 


3.  Hog  Cholera  —  Preventive  and  Cure  —  '  Mndder,  sulphur, 
resin,  saltpetre  and  black  antimoay,  each  1  lb.,  ossafoBtida,  8  oz. 

Directions. — "  Pulverize  and  mix  well ;  then  feed  three  table-spoonfuls  to 
each  five  hogs,  three  times  a  week,  with  a  little  salt,  more  bran,  and  ashes. 
[I  take  it  this  would  be  stirred  into  moistened  bran,  or  bran-slop,  from  what 
he  says  below.]  Commence  feeding  before  the  cholera  gets  into  your  neigh- 
borhood, and  continue  until  it  ceases  from  the  same  ;  and  if,  d\iring  the  time 
and  before  your  hogs  are  properly  medicated,  one  should  tiiko  the  disease, 
immediately  remove  it  to  a  dry  pen.  Give  one  table-spoonful  of  this  mixture 
in  1  gal.  of  water  or  table-slops  once  per  day;  and  in  order  to  make  the  cur<> 
doubly  sure,  take  one-half  pint  soft  soap,  1  table-spoonful  pine  (common)  tar. 
1  table-spoonful  of  lard  ;  warm  and  mix  well,  and  drench  the  hog ;  and  my 
word  for  it,  it  will  cure  ninety-nine  out  of  the  hundred. 

"  If  you  will  treat  the  first  one  or  two  in  this  manner,  the  disease  will 
spread  no  further.  And  you  must  remember  that  as  fast  as  the  disease 
spreads,  or  in  a  ratio  to  the  number  infected,  its  malignancy  increases,  until  it 
will  almost  defy  control. 

Caution. — "  If  the  season  should  be  wet,  keep  your  hogs  on  short  timothy 
pasture  ;  if  dry,  on  the  best  growth  clover  you  have,  and  these  are  valuable 
helps.    Sweet  milk  alone  is  said  also  to  be  good." 

Bemarka. — It  is  considered  very  important,  if  a  hog  is  attacked  with  the 
disease,  gets  dumpish,  lies  around,  or  tries  to  get  into  the  litter,  or  straw,  of 
the  pen,  to  remove  him  at  once  from  the  others,  lest  the  disease  spread, 
although  quite  a  good  many  writers  claim  the  disease  is  not  contagious. 
Although  it  may  not  be  contagious,  yet  perhaps  it  will  spread  in  a  herd  if 
the  sick  ones  are  not  separated  from  the  othei  j.  See  the  last  paragraph 
before  the  Caution  above,  as  to  its  greater  "malignancy,"  according  to  the 
number  infected. 

Everything  that  will  throw  even  the  least  light  on  the  subject  of  hog 
cholera  is  of  such  great  importance  that  I  cannot  refrain  from  giving  an 
Iowa  man's  opinion  upon  the  origin  of  this  disease.  It  is  from  the  Patron's 
Helper,  of  Iowa.  It  is  based  upon  close  confinement,  i.  e.  always  in  the  same 
pasture,  ana  also  upon  ringing,  to  prevent  their  rooting  up  the  soil.  His 
argument  is  strong,  and  his  theory  undoubtedly  correct.  Then  let  piggy's  nose 
go  free  to  root  as  it  pleases,  as  indicated  below  ;  and  also  pay  as  much  atten- 
tion as  possible  to  the  plan  of  nice  clover  if  the  season  is  dry;  and  short 
timothy  il  the  season  is  wet,  as  given  in  the  last  paragraph,  or  Caution,  above, 
if  you  hope  for  success.    The  following  are  his  ideas  and  argument : 

4.  Hog  Cholera— its  Origin.— "Let  us  watch  our  hogs  in  their  ample 
pasture.  Some  are  browsing  the  herbage,  some  are  destroym/^  il  by  extracting 
tlie  roots.  Others— what  are  they  doing  ?  Tliey  are  rooting  into  tliat  woody 
hillside;  into  that  hard,  calcareo'  ■■  soil.  The  crackling  sound  indicates  that 
they  are  eating  the  day  witlt  its  limv^tom  pebbles.  What  can  this  be  for  ?  Well, 
we  cannot  till.  We  know  it  is  a  fart.  It  may  eilect  something  chemically: 
but  we  sometimes  doubt  that,  it  being  too  crude  to  enter  into  the  animal 
ecenomy.    Perhaps  its  effect  Is  mainly  mechanical. 


-  }\ 


744 


DR    CHASE'S  RECIPBB. 


\ 


"  The  poor  pig  has  no  riglits  that  man  or  dog  are  bound  to  respect,  outalds 
of  his  pen,  so  it  is  furnished  u  pen;  may  be  one  or  two  acres;  frequently  much 
kss.  In  'Mrs.  Piggy'  goes  with  her  numerous  progeny.  Everything  goe« 
•well  for  a  while.  They  eat  the  grass  and  turn  over  the  soil  and  thrive.  Ths 
owner  improves  his  herd  by  an  infusion  of  Chester  White,  Poland  China  or 
Berkshire  blood.     He  is  well  satisfied  with  the  profits  of  the  investments. 

,  "  Aoont  a  change  has  come  in  the  r-ndition  of  things.  The  surface  soil 
is  now  all  rooted  over.  The  desirable  properties  arc  exhausted  or  befouled 
"With  droppings.  The  pigs  endeavor  to  dig  deeper,  but  tlie  filthy  mass  falls  to 
the  bottom;  and  soon  it  ia  said  the  pigs  are  not  doing  well. 

"  The  owner  cliangea  their  food,  gives  them  sulphur  and  antimony  and 
"What  not.  He  coucludes  they  look  a  lutlo  better,  but  they  dou't  do  well  yet. 
In  fact,  he  sighs  for  the  '  good"  old  Elm  Peelers  and  Prairie  Rooters.'  It  aoes 
not  stop  hero.  The  pigs  are  consfipated,  dyspeptic  and  mangy.  Their  blood 
is  out  of  order,  and  ulcers  are  found  on  some  m  as  to  cause  portions  of  the 
flesh  to  Plough  off.  In  fact,  they  have  got  the  cholera.  No  wonder.  Had 
the  proprietor  made  a  vegetable  garden  or  a  corn  field  of  his  hog  lot  a  year  or 
two  ago,  and  furnished  his  hogs  with  another  paf^ture,  his  improved  hogs 
would  have  improved  the  strengta  and  vigor  of  his  herd,  and  also  the  condition 
of  his  finances." 

Eemarkii.—lt  the  result  is  liked,  let  every  one  go  and  do  likewise;  if  not 
nked,  take  the  sensible  course  that  is  sure  to  prevent  the  disease.  Let  their 
noses  alone,  and  give  them  a  large  pasture,  a  woody  one  if  possible.  (See  II 
in  Reports  below). 

6.  Hoff  Obolera— Its  General  ^Symptoms  and  Treatment, 
by  Prof.  Oreesey. — The  following  was  given  through  the  Scientifio  Ariier- 
tean.  The  symptoms  are  gi?en  very  full,  and  the  treatment  is  a  common  sense 
plan,  and  will  undoubtedly  be  founrl  very  satisfactory,  if  taken  before  the 
diarxboea  sets  in.  The  larger  amount  given,  of  course,  will  be  understood  for  a 
large  hog,  and  the  smaller  auiount  for  a  small  one.     He  says: 

"  flog  Cholera  is  known  as  '  Blue  Disease,'  '  Red  Soldier,'  '  Distemper  in 
Pigs'  etc.  This  is  undoubtedly  a  blood  disease,  aud  belongs  to  the  anthrax 
malignant  type  of  fevers. 

Symptoms — First  Stage. — "The  disease  sets  in  and  usually  secures  a  firm 
hold  upon  the  animal  before  ?ts  prest-ace  is  suspected.  The  one  affected  will 
isolate  liiraself  from  the  rest  and  burrow  in  the  litter,  often  remaining  thus  till 
death,  though  sometimes  thev  will  run  about  as  if  wild,  grunting  and  squeal- 
ing as  if  in  great  pain.  Dullness,  drooping  head  and  ears,  and  loss  of  appetite 
are  the  symptoms  observed,  if  at  all,  in  the  first  stage.  Now  is  the  time  to 
remove  him  from  the  herd. 

Second  Stafie. — "  In  "A'hat  may  be  called  the  Second  Stage,  the  abdominal 
pains  !ire  indicated  by  lying  or  the  belly,  with  fore-feet  outstretched,  and, 
when  CHUsed  to  move,  uttering  shrieks.    "The  skin  taKes  on  a  purple  color, 

?ariiculHrly  upon  the  back  and  ears,  along  the  abdomen  and  inside  the  thighs, 
'he  pulse  is  rapid,  but  feeble. 

Third  Stage. — "Diarrhoea  sets  in  and  becomes  profuse  in  the  Third  Stage. 
The  dejections  are  black  and  olTensive.  The  pulse  weakens  and  finally 
becomes  imperceptible.  Breathing  is  dilflcult  and  spasmodic,  owing  to  the 
condition  of  the  lungs,  and  an  irritating  couirh  comes  on.  General  weakness 
is  now  apparent;  the  animal  can  scarcely  stand,  his  legs  get  entangled  like  a 
tipsy  man's,  and  complete  paralysis  soon  results.  Eruptions  on  the  skin  may 
iiave  followed  the  first  discoloration,  which  now  are  succeeded  by  sloughing 


DOMESTIC  ANIMALS. 


746 


and  ulceration.  Insensibility  precedes  death  from  three  to  six  hours.  The 
malady  flometim'"^  appears  in.  less  fatal  forms,  accompanied  by  colored  skin 
and  loss  of  appof'.te  lor  a  faw  days,  when  recovery  follows;  bat  this  is  uncora- 
men.  On  post  mortem  (after  death)  examination  the  appearance  of  rapid 
(iccomposltion  Is  manifcdc,  and  all  the  tissues  seemed  transfused  wi  h  blood. 

Tr«atment.—"  After  diarrhoea  sets  in  death  is  almost  certain.  Before  that 
event,  administer  quickly — by  means  of  a  drenching  horn  or  long-necked 
bottle,  and,  if  the  pig  is  large,  tying  him  to  a  po.'.t  with  a  rope  around  his 
upper  jaw — Epsom  salts,  2  to  *  oz. ;  sulphur,  2  to  6  drs. ;  gentian  and  ginger 
(powdered),  1  to  2  dre. ;  molasses,  2  to  8  table-spoonfuls;  gin,  ^  pt.  Clean  bed- 
ding and  comforta])le  pens,  with  light  diet  of  vcgolablo  food,  are  required.  A 
free  run  in  a  bare  pasture  or  lane  is  a  great  hulp.  In  this,  as  in  all  other  sick 
ness,  when  possible,  prevention  is  tlic  '.est  t:eatmcnt.  and  simply  eonsiats  I» 
careful  feeding,  plenty  of  vegetable  food,  cleanliness  and  exercise. 

Remarks.— Ot  course,  the  "exercise"  he  refers  to  can  only  mean  a  large 
run— plenty  of  room;  still  I  do  not  see  that  he  will  move  about  much  in  thJ/" 
condition.    The  room,  or  "exercise  "  should  have  been  provided  before  this. 

6.  Hog  Cholera— Reports  to  the  State  Board  of  Agrrlcul- 
ture  of  Illinois,  -with  Preventive.— The  State  Board  of  Agriculture,  of 
Illinois,  a  short  time  since,  sent  out  to  the  various  awine-breeders  of  the  State 
a  scries  of  questions  to  obtain  all  possible  knowledge  as  to  the  cause  and  the 
best  known  remedies.  The  answers  were  In  accordance,  or  agreeing  generally 
with  the  ideas  as  given  above.  No  positive  cure  was  claimed  to  be  known. 
Preventives,  by  care,  removing  sick  ones  from  the  herd,  etc.,  were  the  leading 
recommendations.  I  will  quote  from  only  two  or  three  of  them;  the  first, 
because  he  claims  exemption  of  his  Berkshires;  the  second,  because  he  gives  a 
preventive  In  the  line  of  medicines;  and  the  last,  because  his  herd  escaped  the 
disease  t    "  good  feeding  and  keeping,  and  giving  plenty  of  salt." 

I.  The  first  was  from  George  M.  Caldwell,  a  breeder  of  Berkshires,  of 
Carlinville.    He  says: 

"  I  am  satisfied  that  the  Cholera  is  owing  to  the  sudden  transition  from  a 
laborious,  half-starved  condition  to  one  of  high  teed  ;  and  so  convinced  urn  I 
that,  while  I  have  a  pig,  I  intend  to  feed  him  liberally  until  sold.  During  the 
last  three  years  my  best  Berkshires  were  running  by  the  side  of  the  diseased 
stock,  and  some  of  the  older  sows  with  them  nearly  all  the  time.  I  have 
always  fed  my  young  Berkshires,  and  have  lost  none  of  them.  I  do  not  ci«n- 
sider  the  disease  contagious.  My  hogs  died  in  the  Branch,  and  some  of  my 
neighbors'  hogs,  just  below,  on  the  same  stream,  wer.p  healthy,  and  all  the 
'er  they  got  was  from  the  Branch.  These  hogs,  however,  were  on  clover, 
...  .w.  fed  some  corn  all  the  sea.son." 

ifem«rA;s.— Here  you  see  strong  reasons  why  this  gentleman  does  not  think 
the  disease  is  contagious.    The  other  two  believe  it  is  contagious. 

II.  The  second  is  from  Lemuel  Milk,  of  Kankakee,  who  keeps  on  an 

average  1,000  head  of  hogs.    He  reports: 

"  My  expo  ience  is,  that  the  fat  hogs  are  more  liable  to  be  attacked.  I 
think  that  hot  s  having  range  of  fields  and  woods  are  not  so  liable  to  be 
affected.  I  l>elieve  the  disease  is  contagious — have  no  doubt  of  it  from  my 
experience  and  observation.    I  have  used  as  a 

"Preventive  of  Hog  Cholera.— Copperas,  black  antimony  and  f'^^nu-^ 
greek  seed,  each  5  lbs.;  sulphur,  4  lbs.,  and  saltpetre,  2  lbs." 


■  ■,> : 


rr"a 


\ 


746 


DR   CHASE'S   RECIPES. 


He  does  not  tell  us,  but,  of  course,  all  should  be  pulverized  and  evenly 
mixed;  and  for  dooe  and  manner  of  giving,  see  "  Hog  Cholera  Preventive  and 
Cure,"  where  quite  a  similar  mixture  is  given — except  less  antimony,  and 
the  author  would  not  use  more  than  "^  lbs.  of  the  antimony  here  given.  He 
closed  as  follows : 

"  I  have  used  as  a  remedy,  with  good  result,  carbolic  acid,  given  in  slop 
and  sprinkled  on  the  bedding  of  the  sick  hogs.  Several  weeks  after,  the  dis- 
eased hogs  recovered;  they  became  strong  and  healthy,  after  every  hair  had 
come  on.  The  hogs  opened,  that  had  died  with  cholera,  generally  had  their 
stomachs  full  of  worms." 

III.  The  third  is  from  0.  B.  Nichols,  of  Carlyle,  Clinton  county,  also  an 
extensive  breeder.    He  says  : 

"  I  believe  the  disease  contagious,  becatise  one-half  to  three-fourth  of  the 
herd  die,  as  a  general  thing,  when  allowed  to  run  and  sleep  together."  And 
closed  by  saying  :  "  While  last  year  my  neighbors  suffered  heavy  losses, 
mine  escaped  the  cholera,  as  I  believe,  by  good  feeding  and  good  keeping,  and 
by  giving  them  plenty  of  B&h.— Springfield  {111.)  Correspondent  of  Chicago 
Tribune.  i 

Hog  Cholera— Two  Well-Tried  Cures  for.— The  Greenville  (111.) 
Adwcaie  T^ubWshed  these  cures:  "The  first  is  from  a  correspondent  at  Mill 
Grove,  who  says  the  receipt  was  first  published  in  the  Prairie  Fanner  some 
years  since.  The  quantity  given  is  for  100  hogs  and  is  mixed  with  slop  to 
have  enough  for  a  few  doses,  say  one  pint  of  the  slop  to  the  hog,  each  time. 
The  following  is  the  receipt : 

L    "Sulphur,  2  lbs.;  black  antimony,  i  lb.;  arsenic,  2  oz. 

"  Our  correspondent  says  he  has  tried  it  on  a  lot  of  fifty  hogs,  and  cured 
all  that  were  able  to  walk  to  the  trough  to  eat  the  slop. 

"  The  Second.— Prot.  J.  B.  Tiumer  published  the  following  preventives  in 
ihe  same  paper  (Prairie  Farmer),  which  our  correspondent  says  he  has  seen 
used  with  perfect  satisfaction  : 

II.  "Wood  ashes,  1  pk.;  salt,  4  lbs.;  black  antimony,  copperas  and 
sulphur,  each,  1  lb. ;  saltpetre,  i  lb.  Pulverize  and  mix,  moisten  and  put  in  a 
trough  under  a  shed,  where  the  hogs  can  have  free  access  to  it. 

8.  Hogr  Cholera,  Preventive  and  OuTe.— Maoris  Rural  New 
Yorker  publishes  the  following  :  "  We  have  recently  published  reports  of  a 
new  and  dangerous  hog  disease  now  prevailing  in  the  western  states.  Hon.  T. 
C.  Jones,  of  Ohio,  publishes  in  the  Delaware,  C,  Oasetie  the  following  pre- 
ventive treatment  with  directions  what  to  do  in  case  of  an  attack : 

'"A  mixture  of  ashes  (wood),  1  pk.;  salt,  4  lbs.;  copperas,  7  lbs.; 
sulphur,  1  lb. ;  kept  constantly  in  a  trough,  is  of  great  service.  If  predis- 
posed to  cholera,  hogs  will  eat  it  more  freely  than  when  free  from  all  symp- 
toms. If  a  hog  gets  down,  try  to  get  into  him  a  gill  (4  oz.)  of  coal  oil  in  slops; 
it  has  sometimes  been  effective  when  other  remedies  have  failed.' " 

Remarks.— If  1  lb.  of  black  antimony,  pulverized,  was  added  to  the  above 
I  think  it  would  be  all  the  better  for  it.  "Coal  oil,"  of  course,  means 
"kerosene,"  which  is  getting  to  be  used  by  some  physicians  for  persons, 


\ 


DOMESTIC  ANIMALS. 


747 


giving  a  few  drops  internally  and  rubbing  it  on  freely,  for  throat  diseases, 
rheumatism,  etc. 

9.  Calomel  as  a  Cure  for  Hog  Cholera,— A  Mr.  Benj.  J.  Kemp, 
of  Jlarion  county,  Ind.,  says  he  has  cured  all  cases  of  hog  cholera  on  his 
fevm  by  giving  sixty  grains  of  calomel  to  each  grown  hog,  mixing  it  with 
flour  dough. 

iZemarAa.— Although  I  am  not  much  of  a  calomel  man,  yet  I  should  have 
no  fears  of  trying  this  ;  but  I  should  think  better  of  Mr.  K.  if  he  had  given 
his  post-office  address.  I  suppose,  however,  he  wanted  to  avoid  correspond- 
ence, like  many  others  do  now-a-days.  The  following  is  also  from  an  In- 
diana man  : 

10.  Hog  Cholera,  Preventive  and  Cure.— Madder,  saltpetre  and 
sulphur,  each,  I  lb,;  black  antimony,  ^  lb.;  pssafoetida,  2  oz. 

Directions. — All  the  articles  to  be  pulverized  and  mixed  thoroughly. 

Dose.— In  case  they  are  sick,  gi\e  four  table-spoonfuls  to  five  hogs  once 
daily,  in  slop.  Twice  a  week  in  the  same  proportion,  as  a  preventive. 
Tested. — Correspondence  of  tlie  Indiana  larmer. 

Remarks. — This  is  mucli  like  No,  3,  but  I  like  this  better,  as  it  has  only 
half  the  antimony  in  it  as  No.  8,  and  this  maa's  mode  of  giving  I  also  prefer. 
The  severity  of  the  disease  and  the  great  losses  from  it,  is  my  excuse  fof 
giving  all  the  information  I  have  upon  the  subject  of  hog  cholera.  One  more, 
and  I  am  done. 

11.  Soap  Believed  to  Ezemi^t  Hogs  from  Cholera.— A  writef 
says : 

"The  exemption  of  hogs  fed  from  the  slops  of  hotels  and  private  families 
from  attacks  of  cholera  is  attributed  to  the  fact  that  such  slops  contain  a  con- 
siderable amount  of  soapy  water.  The  effect  of  potash  is  to  cleanse  the  hog's 
intestines  of  worms,  making  them  more  vigorous  and  healthy,  and  a  little  soap 
fed  with  corn  is  therefore  recommendfd  both  for  economy  and  as  a  safeguard 
against  disease. 

Remarks. — Soap  enters  into  the  formation  of  many  pills  for  its  carminar' 
tive  properties,  why  should  it  bo  thought  singular,  or  no  account  for  hogs  ? 
But  so  far  as  the  alterative  properties  are  concerned,  the  ashes  in  the  above 
preventives  would  have  the  same  effect.  There  is  not  a  doubt  but  what  hog* 
should  have  salt  as  regularly  as  cattle,  or  other  domestic  animals  ;  and  a  little 
ashes  with  it  would  be  a  benefit  occasionally  for  all  stock. 

12.  Hog  Cholera,  Positive  Remedy  from  "Navin  on  the 
Hog" ;  Valuable  also  for  Chicken  Cholera,  and  as  a  Condition 
Powder  for  Horses,  Cattle,  etc.— After  the  foregoing  matter  had  all 
been  written  I  found  the  following  from  "Navin  on  the  Hog,"  and  which  he 
so  higl)ly  extols,  I  must  give  it  a  pl^ce,  for  I  know  it  will  prove  valuable  for 
ail  the  conditions  for  which  he  recommends  it.    He  says: 

1  For  Hogs  — Ginger  and  sulphate  of  iron  (copperas),  each  4  ozs. ;  black 
antimony,  sulphur  and  nitre  (saltpetre),  each  2  ozs.    All  pulverized  and  mixed. 


748 


DR.    CHASE'S  BECIPEB. 


Dose,  for  a  large  hog,  1  tea-spoonful  8  times  a  day.     For  a  hog  less  than  ISO 
lbs.,  a  level  tea-spoonful  only;  smaller  according  to  size. 

Bemarka.—^e  doet,  not  say  how  to  give  it,  but  like  the  others,  I  should 
^ve  it  in  a  little  slops;  .^r  if  the  hog  is  too  dumpish  to  eat,  drench  it  in  a  little 
slop  or  gruel.  He  claims  to  have  used  it  successfully  in  every  case,  from  the 
commencement  of  the  disease  in  his  neighborhood.  It  being  his  conditior 
powder,  in  use  by  him  for  ten  years  for  horses.  If  diarrhoea  in  the  hogs  ha\ 
set  in,  he  takes  alum,  2  ozs.,  and  white-oak  inner  bark,  2  ozs.,  steeping  the 
bark,  mixing  in  the  alum,  and  gives;  and  if  it  continues  obstinate  he  gives 
lard,  1  lb.  melted  with  spirits  of  turpentine,  1  table-spoonful ;  continuing  the 
powder  till  the  hair  is  bright,  and  the  skin  clean  and  healthy.  He  says  it 
never  failed  him  in  ten  years  use  of  it,  even  in  the  last  stages  of  the  disease. 

For  Ohiokens  — He  says,  also,  it  is  good  for  chicken  cholera,  1  tea 
spoonful  in  1  pint  of  dough  for  1  dozen  chickens. 

We  shall  have  something  now  to  say  upon  the  subject  of  feeding  and 
fattening  hogs,  and  also  upon  the  question  as  to  the  value  of  charcoal  or 
carbon  in  some  form  as  preventive  as  well  as  curative  of  other  diseases,  as 
diarrhoea  or  scours  of  hogs,  arising  from  over-feeding  while  fattening,  etc.' 
The  importance  of  charcoal  for  hogs  while  fattening  is  so  generally  believed 
we  can  scarcely  open  an  agricultural  paper  which  does  not  have  something  in  its 
columns  upon  it.  I  will  give  the  opinions  of  a  few  papers  and  persons,  whose 
experience  enables  them  to  write  what  they  know,  and  what  the  author  feels 
assured  he  can  recommend  to  his  readers,  to  go  and  do  likewise,  expecting  to 
receive  the  same  satisfaction.    Under  the  head  of 

Carbon  for  Hogs,  the  Western  Rural  says: 

"There  is  no  doubt  in  our  mind  of  the  benefit  from  feeding  crude  carbon* 
aceous  matter  to  swine  when  they  are  kept  in  close  pens.  The  avidity  with 
wbicli  hogs  eat  rotten  wood  is  well  known.  Charcoal  is  but  aaother  form  of 
carbon.  Bituminous  (having  a  kind  of  mineral  filth  in  it,  over  soft  mineral 
coal,)  is  still  another  form.  The  utility  of  feeding  wood  and  coal  has  long 
been  recognized.  We,  some  years  since,  substituted  the  ordinary  Western 
stone  coal  wiih  the  best  results,  where  from  two  to  five  hundred  hogs  were 
kept  in  close  pens  and  fed  on  the  refuse  of  the  city  hotels.  Something  of  the 
kind  seems  as  necessary  to  them  as  sail  to  strictly  herbivorous  (herb  eating) 
animals.  We  liave  known  them  to  consume  a  pound  in  the  course  of  a  day, 
and  ajrain  tliey  would  not  seek  the  coal  for  some  lime.  Just  what  particular 
use  tlie  coal  is  in  the  animal  economy  is  not  so  easy  to  answer.  Swine  are 
especially  liable  to  scrofulous  and  inflammatory  diseases.  Carbon,  in  the  shape 
of  coal,  is  an  antiseptic,  and  the  probability  i»  that  it  acts  in  this  way  in  purl- 
fying  the  blood.'' 

Charcoal,  or  -Burat  Corn  for  Hogs.— Under  this  head  the  New 
England  Farmer  says : 

"We  have  but  little  doubt  that  charcoal  is  one  of  the  best  known  reme- 
dies for  the  disordered  state  into  which  hogs  drift ;  usually  having  disordered 
bowels,  all  the  lime  giving  off  the  worst  kinds  of  evacuation.  Probably  the 
best  form  in  which  charcoal  can  be  given  is  in  the  form  of  burnt  corn — per 
haps,  because  when  given  in  other  forms  the  hogs  do  not  get  enough.  A 
distillery  was  burnt  in  Illinpis,  about  which  a  large  number  of  hogs  were  kept. 
Cholera  prevailed  among  these  hogs  somewhat  extensively.    In  the  burning  of 


DOMESTIC  ANIMALS. 


740 


the  buildings  a  large  amount  of  com  was  consumed.  To  this  burn  and  par- 
tially burnt  corn  the  hogs  had  access  at  will,  and  the  sick  commenced  recover- 
ing at  once,  and  a  large  proportion  of  them  got  well.  Many  farmers  have 
practiced  feeding  scorched  corn,  putting  it  into  a  stove,  or  building  a  fire  upou 
the  ground,  placing  the  ears  upon  it,  leaving  them  till  pretty  well  charred. 
Hogs  fed  on  still  slops  are  liable  to  be  attacked  by  irritation  of  the  stomach 
and  bowels,  coming  from  too  free  generation  of  acid,  from  fermentation  of 
food  after  eaten.  Charcoal,  whether  it  be  produced  by  burning  corn  or  wood, 
will  neutralize  the  acid,  in  this  way  removing  the  irritating  cause.  The  char- 
coal will  be  relished  to  the  extent  of  getting  rid  of  the  acid,  and  beyond  that 
it  may  not  be.  Hence  it.  is  well  to  let  the  wants  of  the  hog  bo  settled  by  the 
hog  himself." 

Mineral  Ooal  for  Hogs.— The  following  is  from  Judge  Eaton,  in 
PraiiHe  Farmer,    He«ays: 

"The  hog  seems  to  crave  carbon  in  a  concentrated  form,  and  bence  we 
may  conclude  it  is  necessary  to  his  well-being.  He  will  eat  charcoal  freely, 
which  is  tasteless  and  not  nutritious.  From  the  same  natural  prompting  we 
see  them  eat  wood  when  so  decayed  that  they  can  do  so.        ' 

"For  myself  I  have  for  many  years  been  in  the  habit  of  feeding  my  hofi-s 
with  an  abundance  of  our  common  bituminous  (soft)  coal,  preferring  the  poor- 
est, or  that  which  contains  a  large  amount  of  sulphur  and  iron,  and,  I  think, 
with  the  happiest  results.  [Wliere  iron  is  needed  see  those  recipes  containing 
copperas,  which  is  the  sulphate  of  iron  —  a  good  remedy  for  me.]  Let  a 
farmer  who  has  never  tried  it  throw  in  a  lump  of  coal  as  large  as  his  fist,  and 
he  will  be  surprised  to  see  the  hog  leave  the  corn  and  crunch  the  coal,  as  if  it 
were  the  most  luscious  morsel.  Sulphur  has  long  been  known  as  a  valuable 
remedial  agent  for  hogs,  and  iron  is  a  well-known  tonic,  acting  specilicaily 
upon  the  blood,  thicktening  and  strengthening  it.  Here,  then  the  hog,  by 
eating  the  coal,  gets  other  important  elements  besides  the  carbon. 

"I  have  never  known  a  hog  well  supplied  with  this  coal,  to  be  sick,  or  off 
his  feed  for  a  single  day,  and  although  I  cannot  give  figures  showing  actual 
results  of  careful  experiments  to  prove  it,  I  believe  hogs  llius  supplied  will  eat 
more  and  assimilate  their  food  better,  will  make  appreciably  more  pork,  with 
a  given  amount  of  corn,  thiin  those  which  are  without  it.  At  least,  I  am  well 
satisfied  with  the  way  in  which  my  hogs  thrive — grow  and  fatten — under  this 
treatment.  Coal  is  cheap,  and  others,  if  they  have  not  done  so,  may  try  it 
at  little  expense." 

Bemarks.— It  can  thus  be  seen  not  only  how  genen4  the  opinion  is,  that 
carbon — charcoal,  soft,  or  bituminous— mineral — coal,  or  properly  and  thor- 
oughly burned  corn  are  carbon — is  almost,  if  not  absolutsly  necessary  for  hogs 
while  fattening ;  and  it  is  as  well  known  also,  that  wheu  they  are  pretty  well 
fattened  is  the  time  when  their  stomachs  are  the  most  likely  to  get  out  of  order 
from  the  over-feeding,  or  perhaps,  more  properly  speaki/^ij,  long  and  constant 
feeding.  They  refuse  their  food,  become  dumpish,  and  perhaps  scours  or  diar- 
rhoea sets  in,  and  all  the  labor  of  feeding,  and  the  value  of  the  hog  is  lost  by 
neglect  to  see  that  charcoal,  soft  or  mineral  coal,  with  plenty  of  sulphur  in  it 
or  the  burnt  com  has  been  fed,  or  kept  where  the  hogs  could  have  free  access 
to  them ;  and  salt  and  wood  ashes  mixed  and  kept  also  where  they  can  partake 
of  them  as  they  like,  should  be  attended  to  early  in  the  fattening  if  you  would 
avoid  loss  in  the  end.  These  more  simple  remedies  will  be  found  all-sufficient 
when  cholera  is  not  prevailing  ;  when  it  is,  then  prepare  alw  some  of  the  pre- 
ventives against  that  disease,  which  see  above,  which  al«rays  means  given 
before  in  this  book.  ' 


780 


DR    OHASE'8  RECIPES. 


Hogrs,  Preparingr  Food  for— Peas  olaimed  Better  than  Oom.— . 
The  Fontoria  Renew  informs  us  that  a  writer  in  one  of  their  exchanges  stat&i: 

"The  present  practice  In  any  country,  I  believe,  is  to  prepare  food  for 
hogs  either  by  steeping,  steaming  or  boiling,  under  the  belief  that  cooking  in 
any  shape  is  better  tlian  giving  in  the  raw  state.  But  I  now  assert,  on  the 
strongest  possible  grounds — by  evidence  indisputable,  again  and  again  proved 
by  actual  trials,  iu  various  temperatures,  with  a  variety  of  the  same  animals, 
varitmsly  conducted— that  for  fast  and  cheap  production  of  pork,  raw  peas  are 
fifty  per  cent,  bettei'  than  cooked  peas  or  Indian  corn  in  any  shape." 

Remarks.— 1  am  well  aware  that  raw  peas,  when  young,  that  is,  growing, 
but  being  what  we  know  us  "  full,"  i.  e.  got  their  full  size  and  ready  to  use  "at 
table,"  if  cut  up  and  fed  to  hogs  thus,  they  thrive  and  grow  upon  them  veiy 
fast.  As  it  is  from  decided  statements  of  this  kind  thttt  others  are  induced  to 
try  the  experiment  for  themselves,  and  establish  or  refute  such  statements,  I 
have  given  it  a  place.  I  have  not  a  doubt  but  what  the  writer  is  honest  in  his 
•position,  and  if  further  test  shall  prove  it  true,  generally,  there  may  be  consid- 
erable profit  to  those  who  can  raise  more  peas  than  corn  to  the  acre,  which  no 
doubt  many  can.  Still,  I  must  say  that  I  believe  more  pork  can  be  made  in 
the  same  time  from  either  peas  or  corn  if  they  are  ground  and  properly  cooked, 
or  boiling  water,  at  least,  poured  upon  the  meal,  and  the  meul  stirred  as  it 
should  be,  as  will  be  seen  in  fattening  cattle,  than  if  fed  ungrouud  and 
uncooked.  There  can  be  no  doubt  upon  this  position  of  properly  cooked  food 
being  better  for  fattening  purposes  than  uncooked.  See  "  Meal  and  Hay  for 
Fattening  Stock— Scalding  the  Meal  agreat  Saving."  ^     ;. 

Hoff  Feeding  Experience  of  an  Iowa  Breeder  and  Packer. —A 

hog  breeder  and  pork  packer  of  Iowa  gives  his  experience  in  the  business 
to  one  of  the  agricultural  papers  as  follows:  He  has  demonstrated  to  his 
■entire  satisfaction  that  after  his  spring  pigs  had  reached  about  300  lbs.  they 
ceased  to  grow  with  any  profit.  His  pigs  on  the  first  of  January  weighed 
nearly  as  much  as  they  did  on  the  first  of  February,  notwithstanding  he  had 
kept  up  the  feeding.  He  is  a  great  advocate  of  taking  good  care  of  hogs.  He 
-would  never  shut  up  hia  hogs  more  than  five  weeks  before  he  wants  to  market 
them.  His  food  early  in  the  fall  was  pumpkins,  steamed  and  mixed  with 
middlings,  the  proportion  being  about  one-half  a  bu.  of  middlings  to  40  gals, 
of  steamed  pumpkins.  His  object  was  to  develop  the  bone  and  muscle  of  the 
hog  without  adding  fat.  This  he  continued  three  months,  and  then  put  them 
in  a  close  pen  and  fed  them  meal  and  middlings  steamed.  After  shutting  them 
up  for  five  weeks  they  gained  two  pounds  a  day  until  they  reached  300  lbs., 
and  then  ceased  to  grow  to  any  extent. 

Remarks.— Where  this  man  used  middlings  to  thicken  bis  steamed  pump- 
kin, to  give  bone  and  muscle,  or  to  make  his  pigs  grow,  would  be  just  the 
place  for  pea  and  oat  meal  to  come  in,  as  oats  are  generally  sowed  with  peas, 
to  help  hold  them  up,  ac  peas  fill  better  if  they  stand  up  than  they  do  when 
fallen  down,  as  they  almost  always  do  if  sowed  alone.  Boiled  or  steamed 
pota'oes,  when  thdy  are  plenty,  when  the  pumpkins  are  all  used  up,  or  part 
pumpkins  and  a  part  potatoes  do  excellently  well,  thickening  with  the  nna  and 


DOMESTIC  ANIMALS. 


751 


oat  meal,  and  would  generally  be  considered  cheaper  than  the  middlings  as 
above  iTientioued. 

Hosfs— Oorn  olalmed  to  be  the  Best  Food  for,  e  Best  when 
Oooked. — I  am  well  aware  that  there  are  some  people  who  j  et  think  that  it 
ifl  not  at  all  necessary  to  cook  food  for  hoga,  or  other  stock,  I  do  not  not  pro- 
pose to  enter  into  the  discussion  of  the  subject.  I  will  say  that  I  think  com- 
mon sense  tells  us  that  it  is  better  to  cook  food  to  fatten  hogs  ;  but  \  will  give 
an  item  from  the  American  Rural  Home,  which  was  given  under  the  above 
heading,  then  let  every  one  judge  for  himself  as  to  whether  it  is  best  to 
grind  and  cook  corn,  or  to  let  the  hogs  grind  and  cook  it  for  themselves.  The 
item  is  as  follows: 

*•  Com  is  the  best  feed  for  hogs,  and  may  be  fed  in  the  ear,  while  soft,  but 
■when  hard,  should  be  ground  fine  and  wet  with  hot  water,  or  otherwise 
cooked,  for  it  has  t)een  proved,  by  repeated  experiments,  that  corn  thus  fed 
■will  make  from  one-third  to  one-half  more  pork  than  when  fed  unground  and 
-uncooked ;  and  a  bushel  shov^ld  make  from  ten  to  twelve  pounds  of  meat 
■when  thus  fed  to  good  feeding  stock." 

Bemark.—^Q  above.  Preparing  Pood  for  Hogs,  Peas  Claimed  Better  than 
Corn,  etc. 

Fattening  Hogs,  Boots  Valuable  for.— The  Duhlin  Farmenf 
Gazette  gives  the  following  as  to  the  value  of  roots  for  fattening  pigs.  "Pigs" 
is  quite  often  used  while  speaking  of  these  animals,  when  hogs  would  be  the 
proper  word.    It  says : 

"  Parsnips,  carrots,  Swedish  turnips,  and  especially  mangel-wurzel,  will 
all  fatten  pigs.  These  roots  ought  not  to  be  given  in  a  raw  state,  but  always 
cooked  and  mixed  with  beans,  peas,  Indian  corn,  oats  or  barley,  all  of  which 
must  be  ground  into  meal.  When  pi>?s  are  fed  on  such  cooked  food  as  we 
Lave  stated,  the  poik  acquires  a  peculiarly  rich  flavor,  and  is  much  esteemed, 
especially  for  family  use. 

Store  Pigs,  Value  of  Roots  for.— The  following  item  from  the 
American  AgricultuiHst  will  strengthen  the  above  idea  from  the  Gazette,  and 
add  another  root  to  the  list,  as  this  item,  no  doubt,  refers  to  the  common  field 
turnip,  which  is  not  enumerated  in  the  other.  I  must  idd,  however,  what  the 
Agriculturist  does  not  mention,  and  that  is,  I  think  the  turnips  should  be 
cooked.    It  says : 

•'  Store  pigs  will  thrive  well  on  roots  with  a  slop  of  bran,  sour  milk  and 
water.  A  supply  of  roots  on  hand  will  greatly  reduce  the  cost  of  feeding 
store  pigs.  Turnips  that  cannot  well  be  fed  to  cows  may  be  given  to  the  pigs. 
Give  your  pigs  a  warm,  dry  bed." 

Remarks. — It  will  be  seen  by  referring  to  the  Cattle  Department  that  If  the 
rootlets  are  trimmed  off  of  the  turnips,  they  can  be  fed  to  milch  cows,  without 
flavoring  the  milk. 

Store  Pigs  and  Breeding  Sows,  Oom  and  Oats  Ground  To- 
gether for,  Better  than  Either  Alone.— A  writer  upon  thib  subject 

says : 

"  A  btishel  of  com  weighs  nearly  twice  as  much  as  a  bushel  of  oats,  but 
if  ground  together  the  mixture  makes  a  better  feed  for  growing  pigs  and 
breeding  sows  than  either  grain  alone." 


762 


DR.    CHASE'S  RECIPES. 


Bemarks. — There  is  not  a  doubt  but  what  this  is  a  fact— oats  too  light, 
alone,  and  corn  heavier  and  more  heating  ;  but  when  ground  together,  they 
combine  tul  the  elements  needed  for  making  groT7th  ;  but  there  is  not  a  doubt, 
either,  if  they  have  a  good  patch  of  the  artichoke  to  run  to,  named  in  the  next 
Item,  they  will  thrive  equally  well  on  much  less  of  meal.  Try  them,  if  you 
want  a  good  thing  for  hogs,  or  children,  either.  Most  persons  are  fond  of 
them  raw,  as  the^  have  a  pleasant  sweetish  laste.  It  is  claimed,  also,  that  they 
9Xe  a  good  preventive  against  ho^  cholera 

Growlnsr  Hogs  and  Breedingr  Sows,  Artichokes  Valuable 
for,  Amount  Raised  to  the  Acre.— Prof.  Johnson,  the  farm  superin- 
tendent of  the  Agricultural  CoUege  of  Michigan,  has  given  a  good  deal  of 
attention  to  the  artichoke  as  food  for  hogs,  and  thinks  they  are  not  only 
healthful,  but  that  they  give  a  certain  sweetness  to  the  pork.  For  fattening 
purposes,  he  says,  "  com  will  always  be  most  valuable ;  but  for  growing 
Bwine,  and  before  the  fattening  process  begins,  the  artichoke  furnishes  excel- 
lent food."  He  planted  a  patch  near  the  pens,  and  turned  the  breeding  sows 
into  them  early  in  the  spring,  allowing  them  to  *'  root,  hog,  or  die,"  as  suited 
them  best,  but  found  that  the  artichoke  furnished  a  succulent,  juicy  food  tor 
the  sows,  just  when  it  was  most  needed,  and  most  difficult  to  obtain  from 
other  sources. 

Artichokes.— Amount  to  the  Acre,  Labor  of  Haisingr.  Getting 
Bid  of  them  when  desired,  and  Preventive  of  Cholera,  etc.— I. 
It  is  but  very  little  labor  to  raise  artichokes.  Plant  on  good  soil,  properly 
plowed  and  harrowed,  then  furrow  It  two  or  three  feet  apart  as  you  choose, 
and  an  eye  dropped  every  few  inches,  and  properly  covered,  is  about  all  the 
trouble;  for  they  grow  quickly  and  spi^ead  all  over  the  ground  so  as  to  keep 
down  weeds,  especially  after  the  first  season.  They  yield  from  300  to  800  or 
more  bushels  to  the  acre;  the  hogs  dig  them  as  wanted,  and  all  they  want,  and 
it  is  said  by  plowing  them  up  in  June,  when  the  tops  are  about  a  foot  in  height, 
they  can  be  exterminated  if  desired.  My  father  always  used  to  have  them 
growing  along  the  garden  fence  for  the  pleasure  of  us  children,  but  sixty  years 
ago  there  was  but  little  known  of  their  value  for  swine,  but  many  a  one  have  I 
dug  for  eating  raw,  and  for  mother  to  pickle  for  table  use,  if  the  other  pickles 
run  out  before  spring.  Of  course  the  winter  does  not  hurt  them.  A  writer 
speaking  of  the  danger  of  frost  upon  the  ordinary  roots  for  stock,  says:  "  Beets 
endure  but  little  frost,  turnips  improve  with  a  little,  carrots  stand  a  good  deal 
of  it,  but  parsnips,  salsify,  and  artichokes  may  be  left  out  all  winter  with 
advantage." 

II.  Preventive  of  Cholera.— Another  writer  says:  ""Where  the 
artichoke  is  planted  largely  in  districts  as  food  for  hogs,  the  cholera  has  pre- 
vailed only  to  a  very  limited  extent." 

Apples  Good  for  Hosra,  and  Hogs  Running  hi  the  Orchard 
Destroy  the  Codling  Moth.— Fallen  apples  may  be  gathered  and  fed, 
profitably  to  hogs,  horses  or  cattle  in  moderation;  but  where  one  has  enough 


DOMESTIC  ANIMALS. 


758 


hogs  to  consume  aU  as  they  fall,  It  is  probably  the  best  thing  to  do  to  turn 
them  into  the  orchard;  as  those  that  fall  early,  especially,  contain  the  moth, 
whose  sting,  or  eating  into  its  heart,  has  caused  it  to  fall  thus  early.  The  \»ord 
codlin,  as  Shakespeare  has  it,  means  "almost  an  apple,"  hence  we  get  the 
"codlin,"  or  "codling  moth  "—a  moth  that  makes  codlins,  or  early  falling 
apples,  which,  if  not  eaten  or  picked  up  soon  and  carried  out  of  the  orchard, 
the  moth  will  return  to  the  tree  for  further  depredation  and  its  own  increase. 
"  The  destruction  of  the  early  fallen  apples  also  destroys  the  moihs  and  saves 
the  remainder  left  upon  the  trees." 

Sows  Bating  their  Pigs,  to  Prevent,  and  Our©  the  HQ.blt.— I. 
To  prevent  it,  keep  a  trough  of  the  following  mixture  where  all  the  hogs  can 
have  access  to  it:  "Wood  ashes,  salt,  sulphur  and  powdered  charcoal,  in  about 
equal  bulk,  mixed,  and  see  especially  that  sows  partake  of  it  about  this  period; 
then  if  they  commence  the  eating  of  their  young,  give  them  in  small  pieces  ono 
pound  of  salt  pork;  and  ten  or  twelve  Lours  later  give  them  half  as  much 
more  as  long  as  they  will  eat  it,  and  see  also  that  they  have  frequent  tastes  of • 
this  preventive  mixture. 

II.  To  Cure  the  Habit.— A  little  salt  daily  and  a  handful  of  charcoal 
to  each  hog  once  a  week,  it  is  claimed,  will  prevent  cholera  and  other  diseases; 
then,  if  the  above  mixture  is  kept  where  all  hogs  can  eat  of  it  at  their  pleasure, 
the  author  will  guarantee  it  preferable  to  the  salt  and  charcoal  alone.  Still, 
if  cholera  was  prevailing  in  a  neighborhood,  he  would  advise  some  of  the  pre- 
■ventives  found  under  that  head,  having  antimony,  saltpeter,  etc.,  with  the  salt 
a'.d  charcoal.  Keep  on  the  safe  side  is  a  good  motto  to  go  by.  And  it  is  by 
t^us  satisfying  the  natural  desire  for  what  their  systems  need,  that  a  ravenous 
taste  is  prevented,  that  of  eating  their  pigs. 

Scurvy  Pigs,  Simple  Remedy.— Wash  the  scurvy  hair  and  all  parts 
troubled  with  the  scurf  thoroughly  every  day  for  a  few  times  with  buttermilk. 
A  farmer  who  has  tried  this  so  many  times  as  to  be  sure  of  his  position,  says: 
"It  will  entirely  and  speedily  remove  the  scurf." 

Lice  on  Hogs,  Easy  Remedy.—"  Carbolic  acid  1  oz.  to  water,  10 
ozs.,  makes  a  wash  that  destroys  the  lice  without  injury  to  the  hog."  Then  it 
would  on  other  animals,  as  cattle,  cats,  dogs,  fowls,  etc. 

Kidney-Worm  in  Hogs  and  "  Fluke  "  in  Sheep,  Remedy  for. 
—The  Burat  Aloibamian  asserts  that  kidney -worms  in  hogs,  and  the  fluke- 
worms  that  infest  the  livers  of  sheep  are  identically  the  same.  A  parasitic 
insect — an  insect  drawing  its  whole  support  from  anoUier  animal,  ag  lice  upon 
an  animal,  or  worms  in  them— and  the  editor  claims  also  "  that  lye  made  from 
hard-wood  ashes,  if  given  daily,  will  work  a  cure;  also  rubbing  turpentine 
upon  the  loins," 

B^norAa. -There  is  nothing  said  as  to  the  amount  to  be  given,  but  we 
should  say,  if  the  lye  is  pretty  strong,  two  or  three  table-spoonfuls  io  a  small 
amount  of  slop,  two  or  three  tin"  ^  daily,  would  be  plenty.  Of  course  it 
could  not  be  given  without  diluti^.^  else  it  would  destroy  the  mucous  mem« 

48 


r-'t; 


764 


DR   Off  ABE '3  RECIPES. 


brane  of  the  mouth,  throat,  etc.,  as  cows  have  been  killed  by  drinking  lye  left 
where  they  could  get  at  It.  But  why  not  salt  and  ashes  mixed,  In  place  of 
the  salt  ^od  charconl  mentioned  just  above?  If  they  will  take  enough  of 
it,  It  will  do  as  well  without  a  doubt,  and  I  have  no  doubt  of  their  value  in 
euch  cases. 

Oom  and  Pork,  How  to  Gtet  the  Most  flrom,  by  the  Way  of 
Feedlngr- — The  Chicago  HeroM  informs  its  readers  that  "an  Ohio  pork 
grower  has  learned  by  experimenting  that  a  bushel  of  corn  fed  on  the  cob  will 
produce  only  nine  pounds  of  pork,  while  an  equal  quantity,  ground,  and  the 
meal  fed  raw,  gives  twelve  pounds  ;  but  a  bushel  of  com  boiled  gives  thirteen 
poimds,  while  if  ground  and  the  meal  cooked,  makes  about  16i  pounds." 

Remark. — Now  farmers,  continue  the  old  plan  and  get  the  nine  pounds, 
or  take  the  common  sense  plan,  that  is,  do  the  best  you  know  and  obtain  the 
16},  as  you  like  best.  Although  every  experiment  might  not  exactly  meet 
these  figures,  yet  there  is  not  a 'doubt  but  what  they  will  come  very  near 
them. 


.-///.'^ 


♦,  ;- 


>i^.'.v-  - 


/         r 


POULTRY. 


HENS,  OHIOKBNS,  TURKEYS,  DUOKS  AND  GEESE.— 
'Winter  Oare  of,  upon  a  Large  Soale— House  For— Best  Breeds. 
Etc.— As  it  has  been  thoroughly  taught  through  the  newspapers  for  several 
years  passed  that  poultry  raising  upon  a  larger  scale  than  about  fifty  hens  could 
not  be  done  safely,  I  propose  to  gi .  -  dlJerent  idea,  by  quoting  the  report  of 
a  committee  of  the  New  York  Farmers'  Club,  made  through  the  Hearth  and 
Jl&mo.  All  tliat  is  needed  to  carry  on  the  business  upon  a  large  scale  is  to 
know  how,  and  that  is  learned  from  this  report,  from  one  who  has  proved,  by 
several  years'  experience,  that  it  has  been  done  and  therefore  can  be  done  again. 
The  committee  was  appointed  by  the  Club  to  visit  poultry  yards  and  ascertain 
the  best  mode  of  carrying  feathered  stock  through  cold  weather,  which  was 
as  follows: 

"  On  Wednesday  last  we  spent  the  day  at  the  farm  of  Warren  Leland,  25 
miles  north  of  this  ci"ty  (New  York),  at  Rye  Station,  and  have  derived,  from  a 
careful  survey  of  his  yards,  ideas  which  we  consider  important.  We  find  him 
carrying  150  turkeys,  about  300  hens,  a  large  drove  of  ducks,  and  several 
dozen  of  geese  through  the  winter  without  the  loss  of  any  of  his  poultry  by 
disease  of  any  sort,  and  without  the  freezing  of  their  feet  or  their  legs.  We 
learn  that  he  never  has  maladies  among  his  poultry,  that  he  will  wlow  the 
greater  part  of  his  hens  to  set  in  the  spring,  and  each  of  them  will  yield  an 
average  brood  of  10  chicks;  so  that  he  will  raise  about  3,000  chickens  from  his 
present  flock,  and  his  losses  be  very  few.  How  does  he  do  it  ?  1.  His  hens, 
ducks  and  geese  have  the  best  winter  quarters  we  have  ever  seen  provided  for 
any  of  the  feathered  tribes.  Their  mam  barrack  or  hennery  is  a  stone  house 
75  feet  long  and  20  feet  wide,  and  faces  south.  The  openings  on  the  north 
side  are  small  and  filled  with  window-glass,  and  in  some  cases  with  double 
sash.  Those  on  the  south  side  are  much  larger,  consisting  of  double  doors, 
which  are  opened  on  sunny  days.  In  the  middle  of  the  north  side  is  a  wide, 
old-fashioned  fire-place,  with  crane  and  a  big  camp-kettle.  Nearly  every  day 
in  winter  a  fire  is  lit  and  fed  with  chunks,  knots  and  old  logs  that  would  other- 
wise be  knocked  about  the  wood-yard.  The  walls  are  of  stone,  and  the  floor 
of  rock  or  earth,  so  tlie  fire  can  be  left  without  the  least  danger.  On  cold  days, 
and  especially  in  cold  rains,  the  hens  gather  before  this  fire  and  warm  them- 
selves and  trim  their  feathers.  The  chimney  can  easily  be  closed,  or  the  logs 
rolled  out  into  the  middle  of  the  building,  and  feathers  or  sulphur  used 
to  make  a  fumigation.  This  is  done  wlienever  hen-lice  appear;  and  the  open- 
ings of  the  house  can  be  closed  so  as  to  hold  the  fumigation  till  it  penetrates  to 
every  crack.  Smoke  he  finds  better  than  carbolic  acid,  or  kerosene,  or  white- 
wash to  drive  vermin. 

"  The  roosts  are  oak  slats  1  inch  thick  by  2%  inches  wide,  fastened  to  the 
rafters  near  the  ridge.  They  are  nailed  at  different  heights  and  at  proper 
intervals.  About  2  feet  below  the  perches  is  a  scaffold  of  boards  that  fit  quite 
closely.  This  is  from  time  to  time  covered  with  plaster  and  ashes.  Aoout 
once  a  month  the  accumulations  are  shoveled  down  and  piled  up  for  the  com- 
;field.    He  calculates  that  50  hens  yield  in  in  the  course  of  a  year  as  much  com- 

755 


V 


766 


DR.   CHASE'S  RECIPES. 


post  as  would  be  worth  $50  !n  bone-meal;  that  is  to  say,  if  he  threw  away  bttf 
Den-droppingfl,  and  bad  to  buy  the  same  amount  of  fertilizing  salts  in  bone, 
divt,  it  would  cost  him  $50.  He  has  paid  special  attention  to  the  comfort  of 
his  hons  on  the  perch.  Thov  sit  on  a  slat  2^^  mches  wide;  their  breast- feathers 
come  down  and  cover  their  feet,  and  protect  them  from  freezing  in  the  coldest 
nights.  Of  course,  there  is  no  lack  of  dry  ashes  in  their  house,  and  he  finds 
that  after  the  lire  goes  out  the  hens  use  the  hearth  as  a  place  to  nestle  and 
shake  ashes  through  their  feathers.  They  enjoy  it,  and  it  keeps  them  souno 
and  comfortable. 

"  The  offal  of  the  farm,  as  entrails,  feathers,  heads,  scraps  from  lard,  and 
all  the  odds  and  ends  from  the  kitchen  are  thrown  into  this  house,  and  the 
hens  pick  it  over,  eating  all  they  want.  Then,  as  soon  as  spring  opens,  all  thi» 
trash  is  shoveled  and  scraped  out,  composted  and  taken  to  the  corn-field. 
Besides  this  refuse,  his  poultry  eat  about  1  bushel  of  corn  a  day  in  winter,  and 
%  a  bushel  in  summer,  Ho  raises  large  crops  of  corn  because  he  has  strong 
manure  to  feed  his  crops  with.  In  spring,  after  a  hen  has  hatched,  her  nest  is 
taken  out,  the  straw  burned,  and  the  box  whitewavshed  inside  and  out,  then 
filled  with  fresh  straw  and  put  back  for  another  family  party. 

Best  Breed.— "After  many  trials  of  breeds  he  has  settled  upon  the 
White  Brahmas.  They  lay  more  uniformly  the  year  tlirough,  make  the  best 
mothers,  and  the  chicks  grow  the  fastest.  During  sunitner  his  poultry  have  a 
wide  range,  and  scour  the  fields  for  half  a  mile  or  more  consuming  grasshop- 
pers. Hia  turkeys  nearlj'  make  their  weight  on  grnsshoppers  and  beetles,  with 
a  handful  of  corn  night  and  morning.  One  man  has  little  to  do  in  spring  and 
summer  but  to  take  care  of  chickens  and  young  turkeys.  In  winter  they 
require  but  little  attention,  and  this  man  then  attends  to  the  calves  and  lambs." 

"The  cost  of  his  poultry-meat — and  he  often  kills  in  a  season  aOO  turkeys 
rnd  3,000  chickens— he  considers  to  be  about  250  bushels  of  corn,  and  the 
wages  of  his  hen-wife  for  half  the  time.  His  gains  he  cannot  give  exactly,  for 
the  poultry  is  eaten  very  freely  by  a  large  family  and  sent  to  the  Metropolitan 
when  prices  are  high,  or  the  supply  in  market  defective  in  quality.  He  does 
not  keep  exact  account  of  his  eggs,  for,  as  a  rule,  he  savs  the  best  thing  to  do 
with  an  egg  is  to  let  a  good  motherly  hen  make  a  chicken  of  it.  Your  com- 
mittee conclude  their  report  by  an  expression  of  opinion  that  the  common  ideas 
on  the  suljject  of  poultry-raising  on  a  large  scale  are  erroneous.  It  has  been 
said  again  and  again  in  this  Club  and  in  farm  journals  that  there  is  no  use  in 
tiying  to  keep  more  than  about  50  hens;  if  one  goes  deeper  into  the  poultry 
business  there  is  backset  from  lice  and  roup  and  gr.pea  and  cholera  and  the 
sudden  death  of  hens  and  chicks  from  causes  unknown.  This  is  a  fallacy. 
In  the  manner  above  described,  by  the  wise  use  of  smoke  and  lime  and  ashes 
and  a  tire,  by  cleanliness  and  a  wide  range  in  mild  weather,  we  find  Mr. 
Leland  taking  about  4,000  feathered  animals  through  the  season,  for  year  after 
year,  without  calamity  or  loss,  and  on  an  expense  that  is  very  trifling  and 
unfelt  on  a  large  farm." 

Remarks.— 1  wish  to  speak  here  of  two  points  particularly,  which  I  believe 
to  be  worthy  of  absolute  confidence.  First,  the  perches  being  made  of  2%  by 
1  inch  slats,  fastened  so  they  sit  upon  the  flat  or  broad  side  of  the  perch,  mak- 
ing it  not  only  easier  for  the  hen  to  sit  upon  it,  but  she  does  not  have  to  clmg 
her  toes  around  a  pole  to  be  able  to  keep  her  position,  which  strains  the  cords 
and  makes  them  more  liable  to  freeze  in  winter.  And  second,  these  slats  will 
not  crack  open  by  shrinking,  as  everybody  knows  poles  do;  thus  preventing  a 
harbor  for  lice,  right  under  the  hen,  which  amounts  to  more,  as  I  know  it 
must,  than  one  would  suppose  by  a  mere  thought  upon  the  subject. 


DOMESTIC  ANIMALS. 


?57 


Another  thought  or  two  are  -worthy  of  consideration.  Mr.  Lt^and  con- 
Biders  fumigation,  smoke  from  feathers,  or  sulphur,  better  than  kerosijne,  or 
carbolic  acid  washes.  There  is  not  a  doubt  of  it,  as  the  smoke  will  reach  every 
crack  and  crevice,  while  many  will  bo  miuied  with  the  washes.  And  the  idea 
of  a  chimney  and  a  pretty  large  fire-place  in  the  hen  Louse,  Is  really  the  grand- 
est idea  of  all,  by  It  he  secures  warmth,  life,  and  health,  to  his  poultry  In  damp, 
as  well  as  cold  winter  weather.  Let  the  size  of  the  house  be  in  proportion  only 
to  the  number  of  poultry  you  wish  to  keep. 

Now,  all  that  is  necessary  to  consider  before  engaging  in  the  poultry 
business  is,  what  does  the  market  demand  in  my  neighborhood,  or  within 
points  I  can  quickly  reach  by  rail? 

Still,  as  some  people  will  neglect  their  duties  towards  their  poultry,  and 
some  will  get  cholera,  gapes,  roup,  etc.,  I  will  give  a  few  of  the  best  remedies 
for  them,  mp.uner  of  feeding,  kinds  of  food  considered  best  generally,  thehr 
need  of  pure  water,  dust  baths,  eta  I  will  reverse  the  order  of  naming  them 
and  begin  with 

Dust  Batbs,  Necessary  for  Poultry  to  Keep  them  Free  from 
Lioe. — Unless  you  have  a  fire-place  in  your  poultry  house,  as  In  the  case 
reported  above,  take  dry,  fine  sand,  or  dry  dust  from  the  road,  twenty  measures 
(the  size  of  the  measure  to  be  governed  by  the  number  of  hens  to  be  provided 
for);  wood  ashes,  five  measures;  and  "flowers"  (fine)  sulphur,  one  measure, 
and  mix  well  toge'b-jr  and  place  in  large,  shallow  boxes,  or  ia  a  comer  of  the 
poultry  house ;  at  all  events,  sheltered  from  rain  and  snow.  They  delight  to 
bathe  and  dust  themselves  in  this,  as  much  as  boys  delight  to  bathe  and  frolic 
in  the  creeks  of  a  warm  summer  day;  besides  it  keeps  the  lice  from  troubling 
the  poultry  if  the  house  and  perches  are  kept  free  of  them  by  washes  or 
fumigation.  The  following  is  considered  one  of  the  best  washes  for  a  poultry 
^ouse,  perches,  etc. 

Lioe  in  Poultry  Houses,  the  Best  Wash  to  Destroy  Them.— 
lake  1  lb.  of  hard  soap,  sliced  thin,  and  put  into  an  iron  kettle  with  water, 
1  qts. ;  or  soft  soap  and  water,  each  1  qt.,  and  heat  till  it  boils  ;  then  remove 
from  the  fire  and  stir  in  kerosene,  1  qt.,  continuing  the  stirring  until  the  kero- 
sene is  all  absorbed  into  the  mixture.  This  may  be  poured  Into  a  common  pall 
of  hot  water,  stirred  well  and  Immediately  applied  to  the  perches  and  every 
possible  crevice  about  the  house  where  the  perches  are  fastened ;  and  if 
enough  is  made  in  these  proportions,  to  wash  the  whole  inside  of  the  house 
and  every  nest-box  (the  nest  being  first  taken  out  and  burned,  new  straw  being 
afterwards  put  in),  it  will  be  all  the  more  certain  to  make  a  *' clear  riddance" 
of  the  lice.  The  composition  I  take  from  the  N.  T.  Rural  of  August  30, 
1884,  so  it  may  be  considered  the  latest  thing  out  for  this  purpose  ;  and  it  may 
be  noticed,  it  is  much  like  Prof.  Seal's  remedy  to  kill  bark  lice  on  fruit  trees, 
I  know  it  will  prove  "  too  much  "  for  all  lice  which  it  can  be  made  to  reach. 

2.  The  following  is  from  the  American  Agriculturist,  is  quite  different 
from  the  above,  is  very  thorough  in  its  plan  of  work,  and  may  therefore  suit 
•aome  pe'>ple  better  by  the  removal  of  every  cleat  and  everything  else  from  th«» 


f^l 


758 


DR.   CnASE'S  RECIPES. 


poultry  house  before  applying  the  wash.  The  carbolic  acid  Is,  no  dcubt,  a 
effectual  as  tho  soap  and  koroseno,  and  may  bo  used,  If  preferred,  Instead  o). 
the  flrst  above.  Tho  item  was  given  In  answer  to  an  Inquiry  by  O.  Kellogg^ 
of  Bradford  Co.,  Pa.,  whoso  poultry  was  infested  with  lice,  and  wanted  to 
know  how  to  get  rid  of  tliem.    Tho  editor  says  : 

"Takeout  of  the  house  every  percii,  nest-box,  or  movable  thing;  removf 
all  battens,  cleats,  or  anything  whereby  a  crevice  is  made,  so  that  the  inside  ii 
smooth.  Thou  make  a  whitewash  of  fresh  liuio,  into  which  put  one  ou.ice  of 
carbolic  acid  to  u  piiilful.  Wash  the  house  thoroughly  with  this.  Then  wash 
the  outside.  Then  smear  the  perclies  with  a  mixture  of  lard  and  kerosene, 
putting  it  on  thick,  so  that  when  the  fowls  roost  they  will  get  some  of  '*  on 
their  leathers.  Also,  put  some  of  it  on  each  fowl,  under  the  wings.  I'his 
will  clear  tho  house,  and  the  hens  will  clear  themselves,  if  no  recruits  art  i  r- 
nished  from  the  house. 

"  In  a  month,  or  less,  if  there  Is  occasion,  wash  the  house  agala,  and 
grease  the  roosts  ;  take  care  to  fill  all  holes  and  cracks  In  the  poles.  It  would 
be  well  to  pass  the  poles  through  a  fire  made  of  straw,  exposhig  them  to  th» 
flame,  before  greasing  them." 

3.  Lice  on  the  Poultry,  an  Ointment  or  Grease  fbr.— If  there 
are  any  lice  on  the  poultry  themselves,  besides  making  a  clean  job  of  the 
house  by  one  of  the  above  plans,  annoiat  the  necks  and  heads,  if  any  are  to  be 
seen  there,  and  under  the  wings,  around  the  "vent,"  and  i'jside  the  thighs, 
legs,  etc.,  every  place  where  the  feathers  are  not  thick,  with  lard  pretty  w  'i 
thickened  with  "  flowers "  (fine)  sulphur,  one  ounce  at  least  to  one  pound  oi 
lard.  Sulphur  Is  considered,  with  greaso,  to  be  death  to  lice,  but  be  this  as  it 
may,  che  lice  cannot  crawl  on  the  poles  nor  slats,  if  they  are  used  aa  freely  a& 
they  ought  to  be,  if  a  good  coat  of  the  ohitment  is  smeared  over  Chem  ;  and  I 
can  see  no  reason  why  some  kerosene,  say  two  table-spoonfuls  to  each  pound 
of  lard,  may  not  be  added,  with  the  sulphur  ointment  for  the  poultry,  as  well 
as  for  the  roosts,  etc. 

If  poultry  is  badly  covered  with  lice,  some  Insect  powder  may  be  dusted 
among  the  feathers,  not  much  will  be  needed,  using  the  bellows  as  used  for 
"  bugs  "  about  the  bedsteads.  At  all  events,  keep  the  poultry  free  from  lice, 
else  do  oot  keep  poultry.  If  no  insect  powder  is  at  hand,  dust  sulphur  among 
the  fea^aers,  it  will  do  equally  well,  at  least  many  claim  this  to  be  "  all-suffl- 
tieut"    It  is  recommended  in  the  next  item  below  by  the  lawa  State  Register, 

I.  To  Prevent  Lice  Upon  Setting  Hens.— Which  says  that  two  or 
three  leaves  of  tobacco  placed  in  the  nest  of  a  setting  hen,  then  placing  the' 
eggs  upon  them,  will  kill  or  drive  off  any  lice  which  may  be  upon  the  hen, 
and  prevent  them  from  getting  upcn  them,  which  they  frequently  do  while 
settiflg,  even  if  not  upon  them  at  tb  commencement :  and 

II.  Sulphur  sprinkled  amon^  the  feathers,  when  the  tobacco  cannot  be 
obtaiued,  is  good  to  destroy  lice  on  the  fowls,  and  to  keep  them  at  a  distance. 

in.  Again,  another  writer  says,  to  put  a  table-spoonful  of  sulphur  in 
the  nest  of  a  hen  or  turkey  to  be  "set,"  will  destroy  all  lice  upon  the  fowls, 
and  also  prevent  them  from  getting  icto  the  vr^t  and  thus  infesting  the 
"setter."    1  his  should  not  be  used  too  freely,  lest  it  may  injure  the  young 


DOMESTIC  ANIMALa. 


760 


ebkks  when  they  are  hutched.  Simply  greasing  the  heads  of  very  young 
chickens  will  prevent  lice  from  getting  upon  them.  The  old  nest  should 
always  be  taken  out  and  burned,  and  new  straw  used  for  each  setting.  The 
nest-box  should  also  bo  always  ro-whitewashcd  at  each  setting. 

rV.  It  is  also  claimed  that  hog's  hair,  uiied  in  pla  t  of  straw  for  the  nest, 
U  never  infested  with  llcj.  A  writer  days:  "  lien  lice  won't  stay  in  hog 
hair."  Some  writers  claim  that  nine  out  of  every  ten  hens  that  die,  die  from 
the  effects  of  lice.  Then  "  for  heaven's  sake,"  as  w  often  hear  said,  keep 
your  hens  free  from  lice,  else,  as  we  have  suggested,  .  not  keep  poultry. 
Whenever  you  see  a  hen  drooping  wound,  refusing  to  eat,  and  the  comb  look- 
ing blue  or  dark  at  the  points  or  end,  pick  her  up  and  look  for  lice,  which,  if 
found,  "go  for  them"  at  once,  as  I  have  directed;  clean  the  house,  renew  the 
dust  bath,  and  put  all  things  again  in  "  tip  top  "  order.    And  remember! 

"Water,  Olean  and  Pure— Its  Importance  Dally  for  Povdtry.— A 
writer  in  the  Fancier's  JaamaX  believes  that  cholera  will  seldom  trouble 
poultry  if  they  have  a  ('lily  supply  of  pure  water,  and  "  that  the  omission  to 
furnish  It  Is  one  of  the  worst  forms  of  cruelty  to  animals."  Another  writer 
saya:  "  Poultry  should  be  as  regularly  watered  as  horses,  cattle  or  any  of  the 
domestic  animals."  These  statements  from  those  in  the  business  should  be 
taken  as  the  "word  for  the  wise,"  which  "is  sufficient."  The  tonic  given 
belo^  can  be  occasionally  used  by  putting  into  their  drinking  water,  as  there 
directed.  It  is  believed  to  be  more  needed  in  winter  than  summer,  unless 
disease  is  prevalent  among  them  in  the  neighborhood.  A  few  words  now  as 
to  food  for  poultry,  necessity  for  variety,  etc. 

L    Pood—Several  Kinds  Necessary  for  Poultry  to  do  WelL— 

It  has  been  the  custom  to  feed  poultry  almost  wholly  upon  corn,  summer  and 
winter.  But,  as  in  other  things,  great  impro«ement  has  been  made,  and  it  has 
been  found  as  necessary  to  give  a  variety  of  food  to  fowls  as  it  is  to  persons  or 
other  domestic  animals  if  you  want  them  to  do  their  best.  Corn,  buckwheat, 
wheat,  oats,  cooked  vegetables  of  all  kinds,  meats,  cooked  and  raw,  fruit, 
refuse  from  the  table,  raw  cabbage  in  winter,  as  a  substitute  for  the  tender 
grasses  they  obtain  in  summer;  and  some  think  it  important  to  cut  fine  and  give 
them  rowen  or  second  growth  hay,  or  dried  grass,  more  correctly  speaking  in 
the  winter;  but  the  cabbage  or  other  vegetables  cooked,  as  aboved  named,  may 
take  its  place  very  satisfactorily;  but  one  or  the  other,  or  both,  at  different 
vimes  for  variety's  sake,  would  be  better,  and  sour  milk  is  also  claimed  to  be 
•'  one  of  the  best  feeds  for  poultry,  especially  for  young  chickens,  that  can  be 
given  them,"  says  the  New  York  Herald,  "  as  they  thrive  wonde: fully  upon  a 
diet  of  sour  milk,  and  it  may  be  given  them  in  place  of  water  to  great  advant- 
age." 

II.  Com  at  night  in  winter  time  is  especially  valuable,from  the  increased 
heat  or  warmth  it  gives  them  during  the  co.  months;  while  the  other  grains 
are  better  in  summer  for  general  feeding,  sometimes  mixed,  at  other  times  a 
feed  of  one,  then  the  other. 


780 


DR.  CHASE'S  RECIPES. 


m.  Buckwheat  is  especially  valuable  as  a  fattener,  and  Is  also  par. 
ticularly  an  egg  producer,  besides  it  is  well  lilccd  by  poultry  generally. 

rv.  Oats  are  not  a  favorite  with  poultry  unless  ground  and  made  into 
dough,  no  doubt  for  the  reason  of  its  length  of  kernel,  in  the  sharpness  of  the 
ends,  making  it  difficult  to  swallow. 

V.  Fine  Gravel,  unless  they  have  easy  and  near  access  to  it,  should 
always  be  kept  where  the  poultry  can  scratch  and  pick  it  over,  as  they  will  do 
daily,  and  eat  it  in  considerable  quantities  as  an  aid  in  cutting  their  food  in  the 
gizzard. 

VI.  Charcoal,  broken  Onely,  should  also  always  be  giveu  .^em  once  or 
twice  a  week  at  all  times  of  the  yeai*. 

Baisingr  Ohlckens,  by  a  Oity  Woman,  with  Qreat  Success.— 
The  following  was  reported  through  the  Gountiy  Gentleman.     The  lady  says: 

"I  have  brought  up  chickens  by  hand;  had  103  at  one  time,  and  never  had 
an  msect  (lice)  on  them.  I  put  sulphur  under  their  wings  and  on  the  backs  of 
their  heads,  and  once  or  twice  put  a  pinch  in  their  food,  and  they  were  perfect- 
ly free  from  these  exhausting  pests..  Speaking  of  chickens,  I  would  like  to 
say  for  the  benefit  of  novices  (beginners)  in  chicken  raising,  I  am  one  who 
never  had  a  case  of  gapes  among  my  chickens;  never  saw  a  chicken  with  tiie' 
gapes.  I  think  the  reason  was  I  never  let  them  run  in  the  damp,  and  if  I  saw 
any  tendency  to  looseness  of  the  bowels,  I  always  put  a  stilf  dose  of  cayenne 

Eepper  in  the  food  every  day  until  they  were  cured,  and  out  of  109  chickens 
atched  I  only  lost  four,  and  those  died  from  accidents — boards  fell  on  them. 
I  never  let  my  young  chickens  run  unheeded  in  the  grass.  I  fixed  up  what  I 
called  "my  yard,"  with  boards  propped  against  sticks  driven  into  the  grass; 
and  then  i  covered  over  the  whole  place  with  mosquito  netting  to  keep  the 
little  ones  iu,  and  to  prevent  the  old  fowls  from  stealing  the  young  chicken's 
food.  Chickens  must  be  fed  every  three  or  four  hours  at  first.  [Allow 
me  to  say  here,  not  the  first  day,  but  after  that.]  I  never  feared  hawks,  for 
we  kept  Guinea  hens,  and  never  lost  a  chicken.  Many  country  people  have 
expressed  astonishment  tliat  I,  a  city  woman,  should  bring  up  chickens  that 
never  had  the  gapes.  Great  care  did  it.  Never  let  a  chicken  get  its  feet  wet, 
and  it  will  never  have  the  gapes.  I  always  had  plenty  of  coal  ashes  for  the 
little  things  to  roll  and  pick  in;  ashes,  not  cinders.  If  a  number  of  chickens 
are  in  one  place  (I  had  about  thirty  in  each  place,)  the  ashes  must  be  changed 
once  a  week  while  they  are  very  young,  and  every  other  day  as  they  grow 
older." 

I  will  mention,  for  the  good  of  others,  I  visited  a  family  during  the  past 
summer  (1884),  in  a  village  in  Ohio,  where  the  woman  was  raising  about  100 
chickens  in  a  space  not  two  rods  square.  I  remarked  to  her,  "you  have  four 
times  as  many  chickens  in  that  yard  as  you  ought  to  have,"  etc.  The  cholera 
got  amongst  them  and  she  lost,  a  large  number  of  them,  not  long  after. 

Many  persons  in  diflferent  sections  of  the  covmtry  are  using  some  of  the 
incubators,  such  as  we  see  at  the  fairs,  for  hatching  and  raising  chickens. 
Bome  use  heat  from  lamps  to  keep  the  eggs  at  about  102  degrees  F.,  and  some 
use  the  heat  produced  by  fermenting  horse  manure,  for  the  same  purpose  ;  but 
before  any  one  goes  into  either  plan  extensively,  they  had  better  be  certain  they 
have  not  bee j  humbugged  or  deceived  in  the  information  they  received  about 
the  undertaking.    To  give  proper  instructions  would  require  much  more  space 


DOMESTIC  ANIMALS. 


TOl 


"than  I  can  give  It,  bence  this  caution.  There  is  no  patent  on  the  use  of  horse 
^manure,  nor  that  I  am  aware  of  on  the  use  of  lamps,  still  on  some  forms  of 
apparatus  connected  with  tliem,  there  are  patents,  I  believe. 

Remarks. — Observe  here,  care  with  sulphur  prevented  lice.  Putting  a 
little  cayenne  in  the  food  if  looseness  appeared,  saved  them.  Keeping  out  of 
wet  grass  saved  from  gapes,  and  cholera  too,  no  doubt.  The  coal  ashes  made 
the  dust-bath,  and  her  care  in  changing  the  ashes  often  and  keeping  only  about 
thirty  in  one  place  or  yard,  as  she  calls  her  different  enclosures,  kept  them  in  a 
thriving  and  healthy  condition.  Notice,  too,  that  Guinea  hens  are  the  specific, 
positive  thing  against  hawks,  (see  their  value  also  below  in  gardens,  as  devour- 
ers  of  bugs  and  all  insects  therein. 

Obicken  Cholera,  Successful  Remedies.— It  has  become  a  well- 
eetllcd  fact  that  if  chickens  have  warm  and  dry,  but  well-ventilated  houses,  of 
a  size  to  correspond  with  the  number  kept,  with  their  du'  baths,  are  properly 
fed,  and  have  free  access  to  pure  water  daily,  with  orainary  care,  they  will 
hardly  ever  have  cholera,  or  other  diseases.  Then  if  it  begins,  see  in  which  of 
these  points  you  have  failed,  and  correct  it  at  once.    And 

I.  It  has  also  been  found  that  onions  chopped  and  put  into  the  food  once 
a  day  for  several  da>.  then  once  a  week,  and  also  ground  ginger,  a  little  (I 
should  say  as  freely  as  they  would  eat  it)  in  their  meal  at  their  next  feeding, 
every  day  or  two  will  cure  cholera;  then  I  claim  they  will  prevent  it,  if  fed 
occasionally,  when  it  is  known  to  be  prevalent  in  a  neighborhood.  A  writer 
says :  "  Raw  onions  and  a  very  little  ginger  against  the  world  for  curing 
cholera,  if  the  disease  has  not  been  allowed  to  run  too  far,"  and  adds,  "  too 
much  whole  corn  we  have  found  injurious  ;  it  should  be  in  meal,  and  only 
given  once  in  three  or  four  days  in  hot  weather 

II.  Common  red  pepper,  or  Cayenne,  one  tea-spoonful  in  a  quart  of 
milk,  or  a  quart  of  meal,  says  Mrs.  J.  E.  Duvall,  of  Jamestown,  Pa.,  "is  the 
way  I  cured  mine."  I  know  the  Cayenne  and  the  ginger  are  both  valuable  in 
cholera,  or  looseness  of  the  bowels,  of  persons,  why  not  with  these  smaller 
animals  ?  It  must  so  prove.  A  poultry  fancier  (one  who  has  a  special  liking 
for  raising  poultry)  "  cures  chicken  choleni  by  feeding,  every  other  day,  for 
two  weeks,  bran  mash,  in  which  he  puts  a  liberal  dose  of  common  red  pepper. 
One  old  oiddy,"  he  says,  "  was  determined  to  die,  crouched  in  an  out-of-the- 
way  spot.  But  I  sought  her  out,  gave  her  a  whole  pepper,  in  doses,  one  hour 
apart,  kept  her  in  a  warm  place,  and  she,  in  a  few  days,  gave  me  notice  she 
<;ould  take  care  of  herself." 

III.  "  Hog's  lard,"  another  one  claims,  "  cold,  in  doses  of  one  level  table- 
spoonful  to  a  fowl,  and  if  not  better,  repeated  in  twenty-four  hours,  is  a  tried 
find  true  remedy,  and  will  cure  if  anything  in  creation  will  cure." 

IV.  Alum  and  copperas  is  also  claimed  to  be  a  well-tested  remedy  for 
chicken  cholera,  given  in  the  following  manner;  "At  the  first  symptoms," 
(drooping  and  looseness)  "  dissolve,  for  each  gallon  of  drinking  water,  one  tea- 
spoonful  of  each,  and  put  in ;  and  at  the  same  time  give  daily,  in  the  soft  feed, 
a  little  sharp  sand  at  the  rate  of  one  tea-spoonful  to  each  fowl.     In  severe 


rca 


DB.  CHASE'S  RECIPES. 


cases,  give  at  once,  by  hand,  mixed  in  a  little  dough,  a  piece  of  aliim  and  cop. 
peras,  each  the  size  of  a  pea,  and  also  mix  a  tea-&poonful  of  sand  with  a  little 
meal  and  water,  for  the  fowl.  Continue  the  medicated  water,  and  sanded 
feed,  until  all  signs  of  the  disease  disappear." 

2.  Chicken  Cholera,  an  "Infallible  Remedy."— A  correspondent 
of  the  Blade,  I  believe,  says : 

"I  have  found  a  mixture  of  two  ounces,  each,  of  red  pepper,  alum,  resin, 
and  sulphur  to  be  an  infallible  remedy  for  this  scourge.  Last  summer  I  lost 
more  than  fifty  common  fowls  from  cholera,  my  Biiff  Cochins  not  being 
aifected.  I  chanced  to  see  the  above  mixture  recommended,  and  tried  it,  mix- 
ing one  table-spoonful  in  three  pints  of  scalded  corn  meal,  and,  though  several 
fowls  were  in  the  last  stages  of  the  disease,  they  recovered,  and  I  have  not  lost 
a  chicken  since.  In  severe  cases  I  would  aavise  giving  one-third  of  a  tea- 
spoonful  in  a  meal-pellet  to  each  fowl  every  day  till  well.  Put  a  small  lump 
of  alum,  say  the  size  of  a  hickory  nut,  in  their  drinking  water." 

Bemarki. — This  receipt  calls  for  resin  (rosin)  as  one  of  the  ingredients ;  but 
from  my  knowledge  of  the  nature  of  rosin  and  copperas,  I  should  much  prefer 
copperas  in  the  place  of  the  rosin,  and  with  the  copperas  I  should  have  no 
fears  at  all.  The  writer  says :  "  Alum  the  size  of  a  hickory  nut,  in  their 
drinking  water."  This  amount,  or  one  tea-spoonful  powdered,  would  be  thie 
right  quantity  for  one  quart,  or  enough  for  one  dozen  fowls,  and  then  I'd  also 
put  in  the  same  of  copperas,  or,  preferably  the  tonic  below,  as  there  directed. 
If  "  Cochins  "  do  not  take  this  disease,  they  are  correspondingly  more  valuable 
than  other  breeds. 

VI.    Rue  for  Oholera.— From  the  New  York  Sun.    It  says  . 

"  Get  a  few  cents'  worth  of  garden  rue  at  your  nearest  druggist's  and 
break  up  fine  and  mix  with  chopped  vegetables,  meat,  and  cooked  corn  meal 
Put  a  pinch  of  the  rue  leaves  in  the  food  every  day,  until  there  are  no  further 
signs  of  the  cholera.  Every  poultiy  keeper  should  have  a  bed  of  rue  in  his 
garden  to  use  whenever  it  is  needed.  Five  cents'  worth  of  rue  seed  will  pro- 
duce plants  enough  for  a  neighborhood,  and  they  will  grow  almost  any- 
where." 

Remarks.— Wi\h  this  disease,  as  with  every  other,  in  animals,  as  well  as  in 
persons,  begin  with  the  remedy  you  determine  upon  as  the  best,  or  the  one  you 
will  try,  "with  the  first  symptoms,"  and  you  will  have  but  little  trouble,  and 
less  loss. 

Tonio  for  Poultry.— The  sulphate  of  iron,  copperas,  has  often  been 
recommended  by  poultry  men  as  a  valuable  tonic  for  fowls  of  all  kinds, 
especially  valuable  in  the  "moulting  season,"  besides  occasionally  in  summer, 
but  more  often  in  cold  winter  weather.  Many  formulas,  or  receipts,  have 
been  given  for  it,  but  I  like  the  one  best  given  by  the  Southern  Farmer,  being 
always  ready  to  use  when  needed,  as  it  is  all  given  in  ones,  and  will,  therefore, 
be  easily  remembered,  aa  follows  : 

"In  one  gallon  of  warm  water  dissolve  one  pound  of  sulphate  of  iron, 
copperas)  and  then  add  one  ounce  of  sulphuric  acid.  Put  the  mixture  into  a 
jug,  from  which  it  may  be  used  as  needed.  To  one  quart  of  drinking  water 
add  one  tea-spoonful  of  the  solution.  It  gives  to  the  water  a  rusty  appearance 
and  a  pungent  taste." 


DOMESTIC  ANIMALS. 


le^- 


Beniarks. — It  Is  a  disiafectant,  keeping  the  drinking  vessels  free  fronir. 
living  bacteria  or  mites,  of  living  animals,  from  which  it  has  been  recently 
claimed,  that  cholera  of  persons  arises.  Once  a  week,  or  so,  then,  let  more  of 
it  be  put  into  the  drinking  vessels,  and  scrubbed  around  with  an  old  broom, 
then  nicely  rinsed  and  turi-'ed  up  to  the  sun  and  dried,  after  the  fowla  have 
had  their  morning  drink  and  gone  upon  their  daily  excursion  for  grasshoppers 
and  other  pickings. 

I.  Gapes  in  Poultry.— Cause  and  Successftil  Remedies.— 
I.  Cause. — Although  this  disease  is  believed  to  be  contagious  and  epidemic, 
t.  e.  one  catches  it  from  another,  and  is  liable  to  affect  a  whole  neighborhood, 
yet  it  is  claimed  to  originate  from  foul  water,  exposures  to  wet,  and  a  want  of 
nourishing  food.  Then  look  out  that  none  of  these  are  allowed,  and  avoid 
gapes.  The  gapes  are  caused  by  the  presence  of  worms  or  maggots  in  th* 
heart,  and  trachea,  or  windpipe,  which  makes  them  gape,  or,  perhaps,  morfr 
correctly  speaking,  to  gasp  for  breath. 

II.  Remedies.— Camphor  spirits,  1  or  3  tea-spoonfuls  to  1  qt.  of  their 
drinking  water  at  the  commencement  may  prove  all  that  is  needed;  but  if  any- 
become  bad,  a  bit  of  camphor  gum  the  size  of  a  grain  of  wheat,  for  a  chick, 
and  of  a  small  pea  for  an  older  fowl,  put  into  the  throat  and  retained  there: 
until  swallowed,  is  claimed  to  be  a  "sure  cure."  But  a  tea-spoonful  of  cam- 
phor spirits  should  also  be  put  into  each  quart  of  their  drinking  water. 

III.  Tobacco.— Smoking  them  by  putting  the  lot  into  a  box,  or  boxes, 
with  a  pan  of  live  coals  in  it,  upon  which  sprinkle  fine  cut  tobacco,  covering; 
up  the  box  and  smoking  them  till  drunk.  Says  B.  L.  Scott  in  the  Blade,  "1 
will  warrant  every  chicken." 

IV.  Salt  Butter  has  cured  bad  cases,  giving  in  the  morning  while  they 
are  hungry  they  will  eat  it  readily.  If  too  sick  to  eat  put  some  down,  thfr 
first  time,  the  next  morning  they  will  eat  it  of  themselves.  Giving  two  or 
three  times  will  generally  be  sufficient.  This,  with  pepper,  is  recommended 
below. 

V.  Black  Pepper.—  A  Mrs.  M.  D.  Bush,  of  Saline,  Mich.,  informs  the 
Detroit  Post  and  Tribune:  "  Obtaining  the  grain  pepper  and  grinding  it,  on& 
tea-spoonful  is  mixed  in  ii  half  tea-spoouful  of  Indian  meal  with  a  little  water. 
Open  the  chicken's  mouth,  drop  in  one  pill  of  it  per  day  till  cured.  One  dose 
will  usually  cure  them,  if  given  when  first  taken.    Have  seen  no  lice  at  all." 

Remarks. — Seeing  "  no  lice  at  all,"  shows  she  took  good  care  of  her  chick- 
ens. 

Another  writer  says  that  two  or  three  grains  of  ground  black  pepper  in  a 
little  fresh  butter  (it  may  be  fresh  made,  but  I  prefer  it  salted  as  for  table),  two 
or  three  times  a  day  for  a  week  cures  gapes.  I  have  no  doubt  they  will  eat  it 
readily,  as  I  know  they  are  fond  of  the  stimulating  taste  of  cayenne;  why  not 
then  of  the  black?  I  believe  the  cayenne  to  be  the  better  of  the  two  for  this 
disease.  Many  writers  speak  very  highly  of  giving  the  camphor  pills  and 
putting  it  in  their  drinking  water,  one  next  below  of  brimstone  as  a  preven- 
tive; why  should  not  the  use  of  the  tonic,  given  in  cholera  above,  be  also  a 


mm 


1764 


DR.    CEASE'S  RECIPES. 


prever.live  of  gapes?     I  believe  it  will  be  if  given  twice  a  week  In  the  water 
witli  other  proper  care. 

2.  Gapes  in  Chickens.— Oertaln  preventive.— A  correspondent 
■of  the  Germantown  Telegraph,  who  lost  70  chickeua  the  year  before  now  says: 
"That  fresh  water  daily  with  a  lump  of  roll  brimstone  kept  in  it  will  be  found 
a  certain  preventive." 

Eemarks. — From  my  knowledge  of  the  value  of  sulphur  in  diphtheria,  I 
I  have  great  faith  in  it  as  a  preventive  in  gapes,  as  both  diseases  are  supposed 
to  arise  from  living  parasites  in  the  throat,  and  sulphur  is  death  to  them.  I 
should  prefer,  however,  to  sprinkle  in  flour  of  sulphur  along  the  drinking 
trough,  to  ensure  a  better  distribution  of  it  in  all  the  water.  A  tea-spoonful 
to  a  quart  would  be  suflicient,  and  the  water  stirred  before  the  chickens  come 
to  it.  And  if  allowed  free  access  to  it,  I  have  no  doubt,  they  would  pick  at 
IJie  sulphur  and  eat  considerable  of  it.  Why  not,  by  the  way,  mix  this 
amount  of  sulphur  in  a  quart  of  their  food,  made  by  wetting  up  com  and  oat- 
meal ground  together,  whenever  there  is  gapes  about,  especially  in  wet 
weather,  if  they  have  to  be  allowed  to  run  out.  I  know,  from  the  nature  of 
it,  it  will  pay.  (See  also  sulphur  in  roup,  below.)  And  this  mixed  feed  t\v^ice 
a,  week,  is  all  the  corn,  or  corn-meal  poultry  ought  to  have  in  summer,  as  corn 
or  corn-meal  alone  is  too  heating  a  food  for  warm  weather.  Other  grains 
named  previously,  with  scraps  of  meat,  cooked  vegetables,  etc.,  should  make 
the  summer  food.    Boiled  can-ots  are  especially  valuable. 

1.  Roup  in  Poultry— Description  of  Sucoessfal  Treatment, 
Eoup  Pills,  etc.— I  will  first  give  an  item  from  the  London  (Ont.)  Free  Press, 
because  it  gives  the  description  of  it,  its  cause,  treatment,  and  the  roup  pills, 
which  can  be  used  in  the  powder  form  if  preferred,  by  mixing  it  in  the  feed  of 
corn  and  oat-meal  mash,  saving  the  trouble  of  catching  each  fowl  and'forciug 
n  pill  down  its  throat.    It  says: 

"  Whenever  you  have  a  northeast  storm,  with  damp,  chilly,  disagreeable 
weather,  look  out  for  the  roup.  Roup  is  to  the  fowls  what  heavy  colds  are  to 
human  individuals,  and  as  we  may  have  cold  in  the  head,  cold  in  the  bowels, 
«oic  throat,  and  other  disturbances  from  cold,  the  term  '  roup '  covers  them  all. 
Koup  in  some  forms  is  contagious,  while  in  other  shapes  it  may  exist  in  a  flock 
without  affecting  any  but  those  of  weak  constitutions.  The  first  thing  to  do 
with  the  affected  fowl  is  to  clean  out  the  nostrils,  and  every  breeder  should 
have  on  hand  a  small  syringe,  which  should  be  put  to  use  early.  Roup,  when 
malignant,  makes  known  its  presence  by  a  peculiar,  disagreeable  odor.  The 
fiick  fowl  looks  drospy,  and  a  slight  pressure  on  the  nostrils  causes  o  discharge, 
which  is  very  offensive  in  smell." 

I.  Of  Roup  Treatment:  "  Make  a  solution  of  copperas  water,  and  with 
the  syringe  inject  some  of  it  into  the  nostrils,  and  also  down  the  throat.  [I 
would  use  the  tonic,  of  full  strength,  for  this  purpose;  having  the  acid  in  it 
makes  it  better  than  without.]  If  the  bird  is  no  better  in  a  few  hours,  try  a 
severer  remedy,  which  is  the  injection  of  a  mixture  of  coal  oil  and  carbolic 
acid.  Add  10  drops  of  carbolic  acid  to  1  table-spoonful  of  coal  oil,  and  force  a 
small  quantity  into  each  nostril.  This  will  cure  when  all  other  remedies  fail. 
I^^ight  and  morning  give  the  roup  pills  or  powder,  either  in  the  food  or  by 
forcing  it  down  the  throat.  Add  some,  also,  to  the  food  of  those  that  are 
•well." 


DOMESTIC  ANIMALS. 


765. 


II.  Roup  Pills—"  How  to  make  Roup  Pills,"  the  Ft^eo  Pre^s  continues^ 
"  is  what  most  persons  desire  to  know.  The  basis  of  all  roup  pills  or  powders 
is  asafetida.  This  is  combined  with  tonics  and  cathartics.  Here  is  the 
method,  and  by  which  a  large  quantity  may  be  made  at  a  small  cost.  Take  1 
tea-spoonful  each  of  tincture  of  muriate  of  iron,  red  pepper,  ginger,  saffron, 
chlorate  of  potash,  salt,  and  powdered  rhubarb ;  mix  them  intimately.  After 
thoroughly  mixing  add  8  table-spoonfuls  of  hypo-sulphate  of  soda,  and  mix. 
together  well.  Then  incorporate  this  with  1  oz.  of  asafetida,  working  it 
together  until  the  whole  is  completely  mingled,  occasionally  softening  it,  when- 
ever necessary,  with  castor-oil.  This  can  be  made  into  pills  or  dry  powder. 
It  is  of  the  same  composition  as  many  of  the  roup  pills,  which  are  sold  at  50 
cents  a  box." 

Remarks.— JJnleaa  fowls  are  bad,  mixing  this  in  the  powder  form  into  the 
feed  will  be  the  least  trouble,  mixing  in  enough  so  each  fowl  would  get  what 
would  make  a  commou  sized  pilL  If  the  tonic  is  used  to  inject  a  little  into  tho 
nostrils,  as  in  No.  I.  above,  only  a  little,  say  ^  tea-spoonful  would  be  enough 
to  inject  into  the  throats  at  one  time  ;  and  it  might  do  if  reduced  half  with 
water.  The  mouth,  throat,  eyes  and  nostrils,  if  much  stuck  up  with  the  dis- 
charge, should  be  washed  out  clean  with  warm  water,  then  sponged  with  the 
reduced  tonic  water,  just  above  named,  and  for  the  eyes  it  might  be  reduced 
with  two  or  three  times  as  much  water  as  of  the  tonic.  I  should  prefer  this  to 
tlu  carbolic  acid  and  kerosene,  or  coal  oil.  The  following  with  sulphur,  or 
the  next  one  after,  with  aconite,  may  be  preferred. 

2.  Cure  for  Roup,  -with  Sulphur.— An  agricultural  writer  says: 
"Last  fall  I  had  two  roostL-rs  affecteci;  ilie  first  oue  was  almost  choked  to 

death  when  I  found  him,  a  hard,  cheesy  substance  having  formed  in  the  wiud- 
*pipe.  I  had  saved  the  lives  of  others  by  taking  it  out  with  the  point  of  a 
scissors.  In  this  case  I  took  a  piece  of  writing  paper,  made  a  funnel  the  size 
of  a  child's  finger,  opened  tlio  beak  and  another  person  blew  a  half  tea-spoonful 
of  sulphur  down  hie  throat.  We  put  him  out,  I  supposed,  to  die,  but  he  did 
not,  and  after  the  third  dose  he  could  crow  as  loudly  as  ever." 

Remarks. — Sulphur  has  cured  hundreds  of  cases  of  diphtheria  of  children, 
why  not  cure  roup  in  fowls?    It  undoubtedly  did,  and  will,  again. 

3.  Roup— Ciire  with  Aconite,  from  the  Canada  Poultry 
Ohronicle.    The  Chronicle  saj's: 

"When  the  fowl  is  attacked  with  the  characteristic  cough  of  this  malady, 
or  has  tenacious  mucus  about  the  beak  with  difficulty  of  breathing,  I  placu  it 
in  a  wicker  coop,  in  a  quiet  shed,  and  put  before  it  a  drinking  fountain  con- 
taining about  a  gill  (4  ozs.)  of  water,  with  which  I  have  mixed  one  drop  of 
tincture  of  aconite.  In  every  instance  during  three  years,  this  treatment  lias 
had  an  effect  almost  marvelous ;  for  upon  visiting  the  patient  an  hour  or  two 
afterwards,  I  have  found  that  the  symptoms  have  vanished.  Tiie  attack  for  a 
(lay  or  two  is  liable  to  return,  yet  each  time  in  a  lighter  form,  but,  continuing 
tlie  aconite  water  has  in  no  instance  with  us  failed  completely  to  remove  the 
ailment  in  about  forty-eight  hours." 

Remarks.— U  so  bad  when  found,  that  they  will  not  drink,  pour  a  tea  spoon- 
ful of  the  aconite  water  down  the  throat,  occasionally,  once  in  an  hour  or  two, 
until  they  can  drink  it. 

Scabby  Legs  of  Poultry— Mix  equal  parts  of  lard  and  kerosene  oil 
into  a  paste,  with  sulphur,  and  rub  upon  the  legs  daily  until  the  scabs  come 


V'\is,m 


.i!_ 


766 


DR.  CHASE'S  RECIPES. 


oflf ;  then  rub  on  a  little  sweet  oil,  or  a  little  lard  or  fresh  butter  will  do  vh 
well. 

Egg-Bating  Hens— Simple,  but  Certain  Remedy  For.— Make  an 
opening  into  the  large  end  of  an  egg  and  let  out  the  contents,  beat  it  up  and 
mix  into  it  enough  strong  mustard  to  re-flll  it,  and  paste  on  a  bit  of  cloth  to 
keep  it  in  :  then  place  it  where  the  egg-eaters  can  see  and  get  at  it.  They  will 
"  go  for  it "  at  once,  and  as  quickly  go  away.  It  is  too  much  for  them.  And 
as  they  take  it  for  granted  that  all  eggs  are  alike,  tliey  give  up  the  habit.  I 
cannot  see  why  it  would  not  be  as  good  for  egg-eating  dogs  as  for  hens. 

POULTRY,— The  Average  of  Diflferent  Breeds  as  Layers.— 
Table,  -with  Remarks  upon  Best  Setters  and  Mothers,  'Winter 
Layers,  etc.— Experiments  have  shown  the  following  to  be  about  the 
average  laying  capacity  of  the  different  breeds,  yearly,  and  the  weight  of  eggs 
to  the  pound : 


Bbesos. 


No.  Esrgs   No.  Per 
per  lb.       Year. 


Bbebds. 


No.  Eggs    No.  Per 
per  lb.       Year. 


Light  Brahmas  and  )  » 
Partridge  Cochins.  )  " 

Dark  Brab  mas 8 

Black,  White   and  )  „ 

Buff  Cochins $■  "  ' 

Plymouth  Rocks 8 

Houdans 8 

La  Fleche 7 


130 

130 

115 

150 
150 
150 


Creve  Cceurs 8  140 

Black  Spanish 7  140 

Leghorns 8  160 

Hamburghs 9  150 

Polish 9  125 

Domlniques 9  135 

Games 9  130 

Bantams 16  00 


Remarks. — Thus  it  is  seen  that  the  Leghorns  average  more  eggs  generally 
than  any  other  breed,  but  in  our  cold  northern  winters  their  combs  and  wattles 
freeze  unless  they  have  a  warm  house  and  good  care.  They  sometimes  do 
better  than  the  above  average  given— remember  than  the  table  refers  only  to  a 
general  average.  But  I  see  a  report  in  the  Blade,  from  J.  Bechtol,  Polk  City, 
Iowa,  stating  that  he  had  bought  a  "rooster  and  a  pullet  of  the  Leghorns,  she 
beginning  to  lay  February  28,  1882,  and  up  to  July  80 — 153  days— he  had 
146  eggs,  kept  in  a  yard  twenty  by  forty  feet  only." 

Next  to  them  come  the  Plymouth  Rocks,  Houdans,  and  the  Hamburgs. 
While  I  was  stopping  in  Eaton  Rapids,  Mich.,  for  some  weeks,  two  or  three 
years  ago,  I  saw  a  gentleman  receiving  at  the  express  office,  a  number  of 
Speckled  Hamburgs,  and  in  talking  with  him  I  found  he  had  proved  them 
excellent  layers.  They  are  quite  a  hardy  breed,  too.  One  writer  speaks  of 
the  old  *'  Bolton  Grays"  as  being  much  like  the  Silver  Pencilled  Hamburgs, 
but  beating  them  as  layers,  quite  often  producing  200  eggs  a  year.  Thus, 
aside  from  the  old  Bolton  Grays,  which  may  not  now  be  obtainable,  this 
writer,  J.  G.  McKeon,  of  Acworth,  N.  H.,  to  the  Boston  CulUvaior,  says  that 
"  in  his  experience  no  variety  of  fowls  equal  the  Hamburgs  as  layers,  being 
small  eaters,  and  wonderfully  prolific,  but  on  account  of  their  small  size,  not 


DOMESTIC  ANIMALS. 


707 


recommended  for  their  flesh."  The  Plymouth  Rocks  and  Brahmas  are  espe« 
cially  recommended  as  winter  layers  ;  but  it  is  also  claimed  iht't  well-lighted 
and  warm  quarters,  with  a  variety  of  food,  corn  at  night,  a  hot  or  warm  mush 
made  of  the  mixed  meal,  or  best  ground  feed  for  hens,  with  cooked  potatoes 
and  cooked  carrots  in  the  morning,  are  especially  valuable  as  egg-producing 
food,  with  chopped  meat  at  least  once  a  week,  and  vegetables  mixed  with  the 
mixed  meal,  or  oatmeal,  made  up  as  the  "  boarding-house  hash,"  the  noon  feed 
to  be  of  mixed  grains,  is  excellent  as  a  winter  plan  of  feeding  when  eggs  iu 
large  quantities  are  expected.  I  would  add  to  the  " hash"  once  or  twice  a 
week,  a  tea-spoonful  of  powdered  Cayenne  to  every  quart  of  the  mixture, 
when,  with  all  this  care,  I  guarantee  a  "  fair  show"  of  eggs  all  winter.  It 
will  be  noted  in  the  first  item  given  under  the  head  of  poultry  that  of  the  large 
breeds  Mr,  Leland  considers,  for  general  purposes,  none  will  be  found  superior 
to  the  Brahmas.  The  Buff  Cochins,  it  is  thought,  make  the  best  setters  and 
mothers,  of  all  the  others.  Let  people,  then,  supply  themselves  with  the 
breed  that  is  beat  for  what  they  wish  to  do— for  eggs,  the  best  layers ;  for 
chickens  to  sell,  some  of  the  large  breeds  that  mature  the  quickest,  etc.,  and 
give  care  accordingly. 

I  will  give,  however,  the  following  item  from  the  New  England  Farmer, 
upon  the  question  of  the  best  breed  for  farmer  and  families  of  the  villages 
who  only  desire  to  keep  one  kind,  for  liome  use,  home  sales,  etc. ;  although  I 
think  them  equally  valuable  for  shipping,  if  any  one  should  desire  at  any  time 
to  do  so.  This  item  will  also  confirm,  in  its  statements,  several  observations 
made  in  other  places  upon  this  subject. 

Best  Breed  of  Fowls  for  Farmers  and  Families  in  Towns. — 
One  breed  is  enough  for  the  farm,  or  for  villagers,  keeping  only  for  home  use. 
What  is  wanted  is  a  good  sized  hen,  a  good  layer,  a  good  mother,  a  non-setter, 
(not  inclined  or  determined  to  set,)  and  a  fine  table  fowl,  which  the  x  lymouth 
Rocks  are  conceded  to  combine  in  a  greater  degree  than  any  others.  The 
White  Leghorns  will  beat  them  in  the  number  of  eggs ;  and  the  Cochins  and 
Brahmas  as  a  table  fowl  exclusively;  but  the  last  named  being  great  consum- 
ers of  food,  lose  their  prestige,  or  superiority.  But  let  it  be  remembered, 
whether  on  the  farm,  or  in  the  village,  it  is  care  and  attention  to  cleanliness, 
food,  and  all  other  details  of  management  which  give  their  proper  returns  in 
eggs  and  merit. 

Best  Ground  Peed  for  Hens. — Cornmeal,  oatmeal  and  middlings, 
each  50  lbs.,  bran,  10  lbs.,  bone  meal,  3  ozs.,  cayenne,  1  oz.;  mix  evenly 
togetheV  for  use. 

Directions.— li  you  can  afford  it,  put  milk  on  the  fire  till  it  wheys,  and  is 
scalding  hot,  if  no  milk,  water,  the  same;  add  1  tea-spoonful  of  salt  for  a 
dozen  fowls,  and  stir  in  of  the  mixed  meal,  to  make  a  stiff  batter,  and  bake 
four  hours.  Crumble  to  feed.  This  meal  can  be  fed  dry,  or  as  any  other  meal, 
for  much  feeding ;  and  if  you  have  no  milk  to  spare,  it  makes  a  feed  nearly 
equal,  to  boil  meat  scraps  to  a  soup,  adding  potato  parings  and  other  vege- 
tables, as  for  a  common  soup,  then  thickening  with  the  meal  and  baking  as 
tnentioned,  for  at  least  one  feed  ^s^\j.— Poultry  Journal 


Mi  * 


768 


DR.  CHASE'S  RECIPES. 


Poultry  Maxims,  or  Short  Statements  of  Important  Facts.— > 
1.    Give  hens  constant  access  to  lime,  of  whicli  to  make  sliells,  and  always- 
give  them  access  to  gravel 

3.  A  fresh  egg  has  a  lime-like  surface,  old  ones  become  glossy  and 
smooth. 

8.  Charcoal  in  pieces  the  size  of  a  pea,  or  burned  corn  once  a  week  is 
valuable  for  all  poultiy. 

4.  If  eggs  are  expected,  give  a  warm  feed  every  morning  of  mashed 
vegetables  so  moist  as  to  allow  thickening  with  middlings,  or  corn,  oats.wheat, 
and  buckwheat  ground  together  in  equal  quantities ;  buckwheat  alone,  or  the 
mixed  small  grains,  buckwheat  being  one  of  them,  for  the  noon  feed,  and 
cracked  corn,  or  whole  kernels  at  night.  Once  a  week  putting  a  tea-spoonful 
of  cayenne  into  the  morning  feed,  for  1  dozen  fowls,  and  once  a  week,  black 
pepper,  twice  as  much,  in  its  place,  which  not  only  increases  the  production  of 
eggs,  but  wards  off  disease. 

5.  Meat,  chopped,  and  fed  once  a  week  induces  laying,  and  poultry, 
young  or  old,  are  very  fond  of  warm  dishwater  in  winter,  with  a  little  corn 
meal,  or  mixed  meal  in  it;  and  are  also  very  fond  of  oatmeal  gruel;  and  all 
the  better  if  it  can  be  made  of  milk,  or  at  least  half  milk.  It  promotes  warmth 
and  makes  flesh;  but  better  with  water  only,  than  none. 

6.  Wheat,  oats,  and  barley  boiled  together,  promotes  laying,  or  eithc 
two  of  them;  buckwheat  is  good  with  them,  but  does  not  want  boiling  more 
than  half  as  long. 

7.  Feed  only  what  will  be  eaten  up  clean  and  at  once,  else  they 
become  too  fat  and  quit  laying;  while  in  siunmer,  any  of  the  mixed  or  mashed 
feeds  not  eaten  up,  soon  sours,  and  invites  disease. 

8.  Fine  gravel,  or  coarse  sawdust  are  as  essential  to  the  thriving  of  poul- 
try as  good  and  varied  food.    They  will  not  keep  healthy  without  them. 

9.  Early  chickens  must  be  fed  by  lamp-light  at  night,  if  expected  to 
mature  quickly.  They  will  soon  learn  to  enjoy  it ;  and  four  times  by  day- 
light, the  last  of  these  at  early  dark,  the  final  at  bed-time,  if  for  an  early 
market. 

10.  Pullets  generally  begin  to  lay  eggs  in  about  eight  months  from  hatch- 
ing ;  then  those  hatched  in  March  or  April,  if  properly  cared  for,  will  be  the 
more  certain  to  make  excellent  winter  layers. 

11.  Gather  eggs  twice  daily  in  summer,  and  three  times  in  winter. 

Young  Ohickens— Best  Food  For— How  Often  to  Peed,  Etc.— 

The  following  well-written  and  sensible  instructions  are  from  "Fanny  Field," 

in  the  Ohio  Farmer.    She  says: 

"  The  first  meal,  which  should  not  be  given  tmtil  the  chicks  are  at  least 
twelve  hours  old,  is  hard-boiled  egir,  crumbled  fine,  or  stale  wheat  bread 
crumbs,  moistened  with  milk.  We  make  it  a  rule  to  feed  nothing  the  first 
week  except  the  egg,  bread  crumbs  and  curds.  When  a  week  old  we  begin  on 
cooked  oat  meal,  boiled  potatoes,  cooked  rice,  etc.  Cooked  corn  meal  may  bo 
fed  the  second  week,  but  we  think  they  do  better  without  any  corn  meal  until 
the  third  or  fourth  week  ;  then  we  give  almost  any  cooked  food,  adding  a. 


DOMESTIC  ANIMALS. 


763 


little  cooked  meat  when  the  egg  is  dropped  from  the  bill  of  fare,  unless  insects 
are  plenty.  As  soon  as  they  are  old  enough  to  swallow  the  grains,  give  cracked 
corn,  cracked  oats,  wheat,  etc.,  at  night.  Two  or  three  times  a  week  mix  a 
little  bone  meal  with  the  feed— a  table-spoonful  to  1  pt.  of  feed.  Season  the 
food  slightly  with  salt  and  pepper.  Give  milk  to  drink  if  you  can  get  it.  Feed 
often — five  or  six  times  a  aay.  Feed  all  they  will  eat  up  clean,  out  do  not 
leave  any  food  around  to  sour.  Sour,  sloppy  food  is  responsible  for  a  good 
deal  of  mortality  among  the  infant  chicken  population." 

Bemarkt.—lhQ  "  bone  meal  "  referred  to  here  is  imdoubtedly  good  ;  and 
if  it  cannot  be  obtained  at  the  stores,  which  has  been  finely  ground  and  put  up 
for  sale,  the  best  substitute  is  to  burn  bones  till  white,  then  pound  and  pulverize 
them  in  an  iron  mortar  as  finely  as  practicable,  will  do  very  well,  and  is 
especially  important  until  the  cluckens  are  allowed  to  take  the  range  of  the 
fields. 

Fattening  Poultry  for  Market— Best  Food  for.  Etc.— Ameri- 
can, French  arxd  English  Plans,  Etc.—"  No  fowl,"  says  the  American 
Agriculturiat,  'over  two  years  old,  should  be  kept  in  the  poultry  yard,  except 
it  be  an  extra  good  mother  or  a  finely-feathered  bird,  desirable  for  breeding- 
such  may  be  kept  till  10  yeara  old,  or  as  long  as  useful.  All  other  hens  or 
roosters  should  be  fattened  for  market  at  the  end  of  the  second  year."  They 
should  be  confined  in  a  room  or  shed  that  can  be  closed  and  made  quite  dark, 
if  you  wish  the  greatest  speed  in  fattening  ;  the  floor  to  be  covered  with  two  or 
three  inches  of  sifted  coal  ashes,  dry  sand,  dry  earth,  or  dry  straw  ;  best  in  the 
order  named.  The  food  should  be  given  four  times  a  day,  and  pure  water 
always  before  them. 

1.  The  Americans  think  buckwheat  meal,  mixed  vrith  skimmed  milk 
into  a  thick  mush,  with  a  tea-spoonful  of  salt  to  enough  for  1  doz.  fowls,  is 
the  best  food  for  fattening ;  and  that  two  weeks  should  do  it,  if  the  room  is 
dark  and  cool.    Then  ship  at  once  to  market. 

2.  The  French  claim  that  no  meal  for  fattening  should  be  made  from 
grain  less  than  one  year  old,  and  that  the  water  used  in  mixing  should  have 
suet  added  to  it,  at  the  rate  of  ^  oz.  to  each  2  qts.  of  meal ;  and  a  small 
quantity  of  coarse  gravel  also  added  to  aid  the  digestion ;  and  no  food  to  be 
given  within  twelve  hours  of  the  time  the  fowl  is  to  be  killed.  They  also  feed 
largely  of  the  Belgian  yellow  carrot,  boiled  or  stewed,  and  mashed,  claiming  a 
very  rich  and  peculiar  flavor  is  imparted  to  the  flesh  by  its  use.  All  carrots 
that  I  ever  saw  are  yellow,  but  the  Belgian  may  be  peculiarly  so,  and  may  be 
richer  in  flavor  than  our  common  kinds,  still  I  think  they  will  "fill  the  bill." 

3.  The  English  have  a  great  liking  for  the  flesh  of  the  Dorking  fowls,  and 
prepare  them  for  the  London  market  by  shutting  up  in  a  dark  room,  the  same 
as  the  Americans  and  French  do ;  but  they  feed  a  mixture  of  suet,  1  lb., 
cliopped  fine;  sugar,  ^  lb.  with  each  4  lbs.  of  meal ;  ar'^  give  milk  as  their 
drink  five  or  six  times  daily,  and  claim  a  gain  of  2  lbs.  a  week ;  and  with 
young  turkeys,  that  even  3  lbs.  a  week  Is  often  gained.  Thus  turkeys  might 
be  brought  up  to  about  40  lbs.  for  the  New  York  market,  where,  of  this  weight 
at  Christmas  time,  I  see  some  of  the  papers  claim  they  are  worth  $1  a  pound. 
Bear  in  mind,  however,  that  in  all  cases  their  droppings  must  be  often  removed 

49 


41.131 


770 


DR  CHASE'S  RECIPES. 


and  the  floor  covering  also  renewed  if  the  same  room  Is  contlnuousty  used. 
Best  to  rake  over  the  floor  covering  daily. 

Dressingr  Poultry  for  the  Market,  the  Best  Way.— There  are 
two  ways  of  dressing  poultry  for  marliet — dry  piclied  and  scalded.  Fowls 
dressed  in  the  former  way  in  all  cases  bring  the  hi&;hest  prices.  It  should  be 
the  aim  of  every  farmer,  in  disposing  of  his  poultry,  to  ship  it  In  as  good  coq. 
dition  as  possible,  in  order  to  catch  the  eye  of  the  butcher  or  grocer,  and  secure 
a  ready  sale.  Greater  skill  is  required  to  dry-pick  than  most  people  Imagine, 
in  order  that  the  "bird"  may  look  plump  and  handsome.  To  do  this  work 
properly,  or  with  any  degree  of  satisfaction,  the  fowls  should  be  plucked  when 
warm— that  is,  immediately  after  they  are  killed— as,  if  allowed  to  get  cold  be- 
fore stripping,  you  are  apt  to  tear  the  flesh.  Commence  by  plucking  the  wing 
and  tail  feathers,  then  the  back,  from  head  to  tail.  Pluck  the  feathci>s  from 
the  "craw"  crossways  ;  stomach  and  breast  feathers  should  be  plucked  down- 
ward—that is,  from  the  legs  to  the  head.  In  dressing  poultry  by  this  method 
you  get  a  double  advantage  of  those  dressed  by  the  hot-water  process,  as  you 
can  save  all  the  feathers,  being  careful  to  keep  separate  all  the  tail  and  wing 
feathers ;  and  where  many  are  dressed,  the  sale  of  feathers  amounts  to  quite 
an  item  of  profit.  Dressing  poultry  by  the  scalding  process  is  by  no  means  a 
good  and  profitable  one,  as  it  depreciates  the  value  of  the  birds,  they  looking 
anything  but  dainty,  and  do  what  you  will,  they  will  never  look  enticing  to  the 
buyer ;  moreover,  you  lose  the  value  of  the  feathers. 

Bemarks. — Allow  me  to  say  here,  I  think  it  best  to  wait  long  enough  after 
killing,  to  allow  the  fowl  to  become  a  little  cooled,  as  if  the  feathers  are 
plucked  too  soon,  as  anyone  can  sell  by  trying,  there  will  be  a  little  blood  set- 
tle into  the  orifices,  from  which  .ive  feathers  are  pulled,  and  thus  make  them  a 
little  spotted,  if  done  too  soon.  This  is  of  importance  to  observe.  If  they  are 
killed  as  the  French  do  it,  they  having  a  knife  much  like  a  screw-driver,  the 
end  being  the  sharpest,  the  legs  held  by  another  person,  the  mouth  opened,  the 
fowl  being  on  its  back,  the  knife  is  put  just  back  of  the  "roof  of  the  mouth," 
and  pressed  in  to  separate  the  vertebra,  or  bones  of  the  neck,  which  kills  them 
quickly  ;  and  then  hang  up  by  the  legs  till  done  bleeding,  the  feathers  may 
then  be  removed  at  once  ;  and  this  hanging  up  by  the  legs,  to  bleed,  should  be 
done,  if  the  head  is  cut  off  in  the  old  way.  The  fowl  keep  better  for  being 
hung  up  to  bleed  ;  but,  if  the  head  is  cut  off,  the  skin  must  be  pulled  over  the 
bone  of  the  neck  and  tied,  and  all  blood  carefully  removed  from  every  part  of 
the  fowl,  before  packing.  The  entrails  are  never  to  be  removed,  unless  so  un- 
derstood before  shipping. 

Packlnsr  Poultry  for  Harket.— If  poultry  is  killed  In  cold  weather, 
for  market,  it  ought  to  hang  twenty-four  hours  before  packing,  to  allow  all 
animal  heat  to  pass  off,  and  thus  prevent  its  spoiling ;  then  pack  in  clean  rye 
straw,  if  obtainable,  but  any  straw,  free  from  chaff  and  powdery  dust,  will  do. 
First  an  inch  of  straw,  at  least,  and  the  fowls  placed  in  with  straw  between 
each,  so  they  do  not  touch  each  other,  then  straw  again ;  the  top  of  the  box, 


DOMESTIC  ANIMALS. 


771 


or  barrel,  so  filled  with  straw  that  there  shall  bo  no  shaklnj,'  or  jcstUng  about 
Mark  plainly,  to  whom  addressed,  the  number  of  chickens,  and  the  weight  of 
them ;  and  also  your  own  name  on  the  package,  to  show  you  are  not  ashamed 
of  your  work,  and  to  help  the  (•ommission  man  to  keep  each  lot  by  themselveB, 
for  they  will  soon  learn  who  does  his  work  the  best. 

Guinea  Fowl,  Their  Value  to  Keep  Away  Hawks,  and  Bugs 
from  Garden  Vines.— Although  the  noise  of  these  pretty  animals  is  quite 
annoying  to  most  people,  yet,  as  this  very  noise  scares  off  the  hawks,  they 
should  be  kept  by  all  who  raise  many  chickens ;  and  also  for  the  reason  that 
they  do  not  scratch  the  garden  like  our  common  chickens,  but  "  go  for  the 
bugs,"  on  all  garden  vines,  without  lujuring  the  moet  deUcate  plants  j  htiiee  it 
would  be  well  to  keep  a  few  on  eveiy  form. 


•1 


-.'V 


'-    \ 


V:C 


AORIOULTURAL. 


The  Suooessftil  Farmer.— What  he  Does,  and  "What  he  Does 
Not,— Applicable  to  all  Business  Men.— The  successful  farmer  does 
QoUiliig  but  farm,  fie  invests  his  money  as  fast  as  made  in  a  way  to  improve 
the  farm.  He  informs  himself  by  magazines,  farm  journals  and  books,  as  to 
his  business,  so  he  can  do  his  work  intelligently.  Upon  such  farms  no  weeds 
are  allowed  to  mature  their  seeds  after  the  wheat  or  other  crop  is  off;  and  no 
weeds  in  fence  corners,  nor  other  places,  stand  as  high  as  a  man's  head ;  nor 
are  fences,  nor  buildings  neglected  or  dilapidated ;  no  implements  are  left 
exposed  to  the  weather,  nor  stock  unsheltered  and  uncared  for;  but  everything 
\b  attended  to  at  the  light  time;  and  the  consequences  are  natural  and  sure. 
Enterprise  and  thrift  show  themselves  in  everything. 

Remarks. — A  whole  volume  in  but  few  words.  Let  every  business  man 
adopt  the  same  rules,  and  he  will  be  alike  sure  of  success. 

Hay,  Time  to  Out.— There  is  scarcely  a  subject  of  greater  importance 
to  the  agriculturalist,  than  the  proper  time  to  cut  hay,  so  it  shall  contain  to  the 
fullest  extent  its  nourishing,  or  flesh-making,  properties;  and  experiments  In 
the  United  States,  as  well  as  in  England,  France  and  Germany  go  to  show, 
most  decidedly,  that  that  time  is:  As  soon  as  possible  after  the  blossoming 
and  setting  of  the  seed,  whether  it  be  timothy  or  clover. 

A  writer  in  the  Prairie  Mrmer  says:  "  Do  not  wait  for  the  grass,  or  the 
clover  to  get  ripe  before  ygu  cht  it  for  hay.  Any  of  ihe  meac^ow  grasses  are 
in  their  prime  for  hay,  so  far  as  nourishment  is  concerned,  just  as  soon  as  they 
are  out  of  bloom." 

Dr.  Sturtevant,  in  the  Country  OenUeman,  says:  "According  to  the  talk 
of  Wolff,  red  clover  hay,  cut  in  full  blossom,  contains  13.4  per  cent,  of  albu- 
minoids  (nourishment),  and  when  ripe,  only  9.4,  or  a  loss  of  80  pounds  to  each 
ton,"  and  this  he  goes  on  to  show  amounts,  in  the  New  England  States  alone, 
to  5,000,000  tons  difference  in  its  nourishment. 

Dr.  Arnold  says:  "Dried  grass  is  worth  as  much  as  commeal,  pound  for 
pound,  while  after  grass  has  blossomed  and  is  made  into  what  is  called  hay,  it 
is  not  worth  half  as  much  as  commeal  to  feed  out." 

Remarks. — As  these  points  are  considered  by  most  writers  upon  this  sub- 
ject  to  be  the  facts,  nothing  further  need  be  said  to  induce  sensible  farmers  to 
do  this  when  possible  considering  other  work  ;  I  will,  however,  give  a  word 
from  a  writer  In  the  Germantown  Tdegraph,  who  says:  "  The  greatest  losses 
of  farmers  come  from  late  cut  hay,  cold  stables,  and,  consequently,  poor 
stock."    A  word  to  the  wise  is  sufficient. 

'172 


AGRICULTURAL. 


778 


Manuiing— Its  Advantages  Shown  In  the  John  Johnston 
Farm.— The  editor  of  the  Country  Qentle.inan  gives  the  following  account  of 
a  visit  to  this  farm  at  Geneva,  N.  Y.  And  as  I  believe  it  to  bo  applicable, 
generally,  In  all  sections  of  our  country,  and  of  such  great  importance,  I  give 
It  a  place.    He  says: 

"Mr.  Johnston  came  to  Geneva  from  Scotland,  fifty-two  years  aifo,  w'lth 
little  capital,  comparatively;  but  having  much  of  the  economy,  energy  eo't 
thrift  necessary  to  enabl  v  one  to  succeed  in  a  comparatively  i;ow  country. 
He  is  now,  at  the  ago  of  tighty-four.  a  licarty,  vigorous  fiirnier,  able  to  oversee 
his  farm  and  farm  hands,  and  apparently  as  capable  of  directing  and  conduct- 
ing all  the  operations  necessary  to  raiike  a  farm  pay,  as  at  any  time  during  his 
long  life. 

"On  being  asked  where  lay  the  secret  of  hlf  uccess,  replied,  'manure,  sir, 
manure,  and  plenty  of  it.'  The  main  object  in  ^  '<^rmlng  has  always  been  to 
make  all  the  yard  manure  possible ;  and  by  its  free  use  he  brought  his  wheat, 
which  was  then  the  staple  crop  in  western  New  York,  from  12  or  15  bushels 
per  acre  to  80,  and  became  celebrated  as  a  farmer  who  would  be  sure  to  have 
a  crop  sufficient  to  meet  all  obligations. 

"After  some  years  he  purchased  fifty  acres  adjoining  his  original  farm,  the 
owner  or  v,'h>ch  said  that  manure  would  do  no  good  on  the  land.  In  the  barn- 
yard there  was  three  years'  manure  accumulated,  which  Mr.  Johnston  ob- 
tained with  the  faia.  He  paid  $1,500  for  the  fifty  acres,  most  of  which  he 
borrowed,  'but,'  said  he,  'that  manure  paid  every  cent  for  the  farm.' " 

Eemarl'A.—lt  Mr.  Johnston  could  double,  or  more  than  double,  his  crop, 
by  the  use  of  manure,  other  faviaerj  uin  do  the  same.  The  object  of  this 
report  is  to  induce  them  to  do  it.  And.  until  sufficient  "yard  manure"  can  be 
made  by  keeping  more  stock,  a  judicious  use  of  some  of  the  ''  fertilizers,"  or 
"P^'osphates,"  as  the  manufactured  articles  are  called,  or  lime,  or  a  mixture 
of  lime,  ashes,  plaster,  salt,  and  hen  manure  will  be  used.  These  were  not 
known  in  Mr.  Johnston's  days  as  they  are  of  later  years. 

Salt,  Its  Uses  as  a  Manure.— A  correspondent  of  the  Couniry  Oen- 
tleman  says  his  experience  in  the  use  of  salt  in  agriculture  leads  him  to  the 
following  conclusions : 

"It  keeps  the  land  cool  and  moist.  It  neutralizes  drouth.  Itextermin- 
ates  all  soil  vermin.  It  prevents  potato  rot.  It  glazes  and  stiffens  straw,  pre- 
venting crinkling  and  rust.  It  keeps  the  ground  in  such  condition  that  the 
berry  of  many  kind?  of  grain  fills  plumply,  however  long-continued  the  hot 
and  dry  weather  may  be. ' 

JSer/MwA*.— Unleached  ashes,  probably  "  stiffens  straw"  more  than  salt 
does,  especially  If  grain  falls  from  over-manuring  with  stable  manure. 

2,  Salt  as  a  Manure,  Amount  per  Acre  for  Different  Crops. 
—The  French  and  German  agriculturists  recommend,  salt  per  acre,  for 
clover,  150  lbs. ;  for  wheat  or  flax,  250  ;  and  for  barley  and  potatoes,  300  lbs., 
to  be  sown  broadcast  early  in  the  season. 

3.  Ashes,  Lime,  and  Salt  for  Wheat.— A  Wisconsin  wheat  grower 
makes  an  important  point  on  the  use  of  ashes  and  lime  and  salt  as  a  manure 
for  wheat.  He  plowed  up  sod  and  sowed  twelve  bus  lels  of  unleached  ashes, 
mixed  with  ten  bushels  of  air-slacked  lime,  to  three  acres,  before  the  wheat 
was  sown,  and  when  the  wheat  was  up  a  little,  he  sowed  on  also  one  barrel  of 


774 


DR.  CHASE'S  REOIPES. 


salt,  which  gave  him  twenty  buBhels  to  the  acre  of  plump,  fine  berry,  weigh- 
ing 63  lbs.  to  the  bushel,  while  another  acre  of  the  same  field,  without  these 
gave  him  only  ten  to  the  acre.  S".ch  facts  as  these  tell  the  whole  story.  Qo 
and  do  the  same. 

"Wheat-QTOwinfir  Maadms,  or,  "Much  in  Little."— A  maxim 
being  a  condensation  of  a  well-established  fact,  somebody  has  taken  the  labor 
of  condensing  several  facts  into  short  maxims  upon  the  subject  of  raising 
wheat,  and  altiiough  they  have  got  "  into  print "  without  credit  to  the  origina- 
tor, still  as  they  contain  so  much  of  real  value  in  so  few  words,  I  deem  it  best 
to  give  them  a  place  : 

I.    The  best  soil  for  wheat  is  a  rich  clay  loam. 
IL    Wheat  likes  a  good,  deep,  soft  bed. 
m.    Clover  turned  under  makes  just  such  a  bed. 
rV.    The  best  seed  is  plump,  heavy,  oily  and  clean. 
V.    About  two  Inches  ia  the  best  depth  for  sowing  the  seed. 
*    VI.    The  drill  puts  in  the  seed  better  and  cheaper  than  broadcaaimg. 
VII.    From  the  middle  of  September  to  the  last  of  October  is  the  best 
time  for  sowing. 

Vni.    If  drilled,  one  bush,  of  seed  per  acre  ;  if  broadcasted,  two  busli. 
IX.    One  heavy  rolling  after  sowing  does  much  good. 
X.    For  flour,  cut  when  the  grain  begins  to  harden  ;  for  seed,  not  until 
it  is  liardened. 

Corn.  Baisingf  for  Soiling,  Winter  and  Spring  Feeding.— 
In  answer  to  inquines  in  the  Detroit  Tribune  as  to  raising  corn-fodder,  J.  E. 
Estes,  of  Commerce,  Mich.,  gave  his  plan  from  ten  years'  experience.  He 
says: 

"  I  plow  my  ground  early  in  spring  ;  keep  it  well  cultivated  until  the  first 
or  middle  of  June,  then  I  mark  out  with  a  marker  thirty  inches  wide,  sow 
with  a  one-horse  drill  four  bushels  per  acre,  keep  well  cultivated.  It  will  soon 
cover  the  ground.  Cut  when  the  juice  is  s  eet  in  the  joints,  with  a  common 
com  knife ;  put  in  large  stocks  and  let  it  stand  until  cold  weather,  then  draw 
as  you  want  it  to  use.  In  this  way  it  will  cure  green  and  nice.  I  have  raised 
from  three  to  five  acres  for  the  last  twelve  years  with  good  success." 

Eemarks. — All,  so  far  as  I  know,  agree  that  drilling  is  the  best  plan,  espe- 
cially so  if  it  is  probable  that  weeds  will  be  troublesome  ;  then,  by  frequent 
cultivation  they  will  be  kept  down  ;  but  all  do  not  agree  as  to  the  amount  of 
seed  per  acre.  In  Western  New  York  one  claims  that  two  bushels  produces 
stalks  nearer  the  right  size  than  any  other  amount  of  seed— the  thicker  it 
stands  the  smaller  the  stalk.  Ten  acres  of  corn,  no  doubt,  are  now  sown  for 
fodder  where  one  was  ten  years  ago. 

2.  Corn  For  Summer,  Fall,  and  Winter  Feeding— Time  to 
Sow,  Etc. — For  soiling  in  early  summer,  sow  as  early  as  the  middle  of  May. 
in  fair  seasons.  For  later  summei  and  fall  feeding  sow  every  two  or  three 
weeks  after  the  first.  For  winter,  sowing  from  the  middle  to  the  last  of  June 
is  considered  the  best  time  tor  sowing.  In  all  cases  of  drilling,  keeping  well 
cultivated  is  of  the  utmost  importance ;  and  as  soon  as  the  ends  of  the  leaves 


V 


AGRICULTURAL. 


775 


begin  to  get  dry  it  is  thought  to  be  the  best  time  to  cut  it,  the  Juices  then  being 
just  fully  matured,  the  fodder  gives  the  greatest  amount  of  animal  heat  when 
fed.  If  drilled,  cut  with  a  common  corn-cutter;  if  broadcast,  cut  with  a  cradle 
or  self-raking  reaper.  Let  lay  until  wilted  and  a  little  dry;  then  bind  into 
moderate  sized  bundles  and  put  about  a  dozen  into  a  "stock"  or  **  shock," 
binding  the  top  securely  to  shed  the  rain  and  to  keep  standing  until  perfectly 
dry.  And  if  drawn  in  at  all,  unless  it  is  perfectly  dry,  it  must  not  be  stored 
too  thick,  as  it  gathers  dampness  and  molds  without  these  precautions,  except 
in  cold  winter  weather.  The  soil  for  this  purpose,  if  not  rich  in  itself,  ought 
to  be  made  so,  as  well  as  for  rye. 

8.  Oom  Out  in  the  Blossom  Better  than  Hay  for  Miloh 
Oowa. — An  Illinois  dairyman,  name  not  given,  claims  that  "com  out  when 
in  blossom,  bound  and  set  up  till  cured,  is  better  for  milch  cows  than  the  best 
hay."  Certainly  several  tons  of  it  can  be  raised  where  one  of  hay  can  be- 
then  "  go  for  it" 

4.  Rye— Its  Value  for  Fall  and  Spring— O-reen  Feeding.— 
Those  who  need  fall  and  spring  green  feed  for  stock  should  not  fail  to  take  a 
piece  of  their  best  land,  and  if  not  naturally  rich,  make  it  so  with  barn-yard 
manure  or  good  fertilizers,  then  plow  and  make  fine  with  the  harrow,  and 
have  it  ready  by  the  last  of  August  or  early  in  September,  and  sow  to  rye. 
This  will  give  fall  feed;  and  what  is  not  cut  till  spring  will  grow  up  again,  and 
give  two  or  three  more  cuttings,  according  to  the  season.  It  is  strange  that 
more  rye  is  not  sown  tor  this  purpose,  for  it  is  wonderful  what  an  amount  of 
feed  it  will  furnish  upon  good,  rich  soil. 

1.  Sweet  Potatoes,  Fruits,  Seed  Oorn,  Etc.,  to  Keep  for 
Months.  Even  in  the  South.— A  correspondent  of  tho  Southern  OuUivator 
writes  that  after  testing  every  plan  given  for  presenting  decay  in  fruits  with- 
out success,  had  adopted  the  following  with  entire  success     He  says: 

"Take  good,  perfect  sand,  fiee  it  from  trash,  etc.,  by  sieving  it.  Put  it 
in  a  large  metallic  vessel — I  use  large  syrup  boilers — mixing  flour  of  sulphur 
througli  the  whole,  enough  to  fumigate  it  well,  thee  heat  to  a  temperature 
that  will  volatilize  the  sulphur.  Aftor  maintaining  this  heat  till  the  sand  is 
dry,  let  the  mass  cool  to  a  moderate  warmth,  and  putting  your  sweet  corn — or 
other  grain  difflcult  to  keep — into  barrels  or  boxes,  pour  the  sand  in,  filling  tho 
same  well,  and  packing  down  closely.  In  heating  the  sand,  the  vessel  should 
be  covered  to  retain  as  much  as  possible  the  sulphurous  fumes.  I  put  in  tho 
corn,  stripped  of  the  shuck,  and  thus  the  sand  sieves  well  through  the  barrel. 
This  certainly  balks  the  wevlls,  and  even  rats  do  not  burrow  in  it.  It  is  appli 
cable  to  any  grain — even  seed  wheat,  so  difflcult  to  preserve  in  this  lattitude. 
This  sand  keeps  perfectly  all  such  fruits  as  oranges,  apples  ani'  lemons,  putting 
them  away  in  shallow  boxes  in  a  cool  place.  I've  kept  these  ^  .niits  for  months, 
perfect  and  plump,  when  if  exposed  to  atmospheric  heat  a  id  moisture  they 
would  have  decayed  in  a  few  days." 

Remarks. — This  gentleman  does  not  speak  of  sweei  <  tatoes,  but  I  know 
the  dry  sulphurous  sand  will  do  it,  as  well  as  other  kinds  of  fruit,  hence  I  ha^e 
named  them  in  my  heading.  I  think,  however,  that  apples  should  rass 
through  what  is  called  "  a  sweating,"  by  laying  two  or  three  weeks  about  tbrea 


■  yj 


i  *^ 


776 


DR  CHASE' 8  RECIPES. 


feet  thick  on  a  barn  floor  before  putting  up  for  the  next  season's  use,  or  before 
shipping  on  sea  voyages.  The  same  with  sweet  potatoes  before  putting  into  the 
sulphured  sand.  I  have  not  a  doubt,  either,  but  what  with  a  little  extra  care 
in  packing  and  getting  the  sand  well  among  them,  and  covering  the  boxes 
nicely,  grapes  may  be  kept  in  the  same  way  for  spring  use.  In  our  northern 
country,  what  he  calls  a  "  cool  place,"  must  not  be  such  as  to  freeze  in  winter. 
Still, 

2.  The  True  Secret  of  Keepingr  Fruit  over  winter  is,  to  keep  it  as 
near  the  freezing  point  as  possible,  not  to  freeze;  say  at  34°  or  35°,  which  is  3 
or  8  above  freezing.  But  a  few  degrees  above  this,  never  above  50°,  and 
always  below  40°,  is  better;  but  to  do  this  ice  house  arrangements  must  be  made 
to  suit  one's  conveniences,  and  amounts  to  be  piit  up;  the  best  plans  for  which 
all  are  now  supposed  to  understand.  With  ice-houses  the  sand  packing  is  not 
necessary;  and  for  small  amounts  the  "poor  woman's",  plan,  next  below,  will 
be  all  sufficient. 

3.  Keepingr  Sweet  Potatoes  over  Winter  in  the  Livingr  Boom. 
— "A  poor  woman,"  says  one  of  the  editors  of  a  northern  paper,  "  just  told  us 
how  she  keeps  her  sweet  potatoes  over  winter,  as  follows :  When  dug  and 
properly  dry  for  packing,  she  obtains  dry  sand,  with  which  the  bottoms  of 
kfcgs  or  boxes  are  covered.  Then  a  layer  of  sweet  potatoes  is  put  in,  not 
touching  each  other ;  then  sand,  and  so  on.  They  are  kept  in  the  living  room, 
raised  two  inches  from  the  floor." 

Remarks. — The  only  secrets  seem  to  be  dry  sand  and  raising  the  boxes 
from  the  floor  by  means  of  strips  of  plank,  to  allow  air  under,  as  well  as 
around  them.  Then,  why  not  in  any  room  or  cellar  that  does  not  freeze  ? 
They  will  do  as  well,  at  the  same  time  being  more  out  of  the  way.  There  is 
not  a  doubt,  however,  that  the  sulphur  heated  among  the  sand,  in  drying  as 
above,  is  a  very  valuable  addition. 

4.  Sweet  Potatoes.  How  to  Grow  and  to  Keep.— It  has  been 
considered  heretofore  that  sweet  potatoes  could  only  be  grown  upon  sandy 
soil  and  in  ridges  ;  but  the  Ohio  Farmer  informs  its  readers  that  they  have 
grown  160  bushels  to  the  acre  of  good,  merchantable  sweet  potatoes  upon  thin 
clay  soil,  by  a  shallow  cultivation,  applying  only  ten  good  twohorse  loads  of 
manure,  worked  in  with  a  cultivator  after  the  shallow  ploughing,  and  then 
planting  in  hills  made  on  the  ridges— the  ridges  three  feet  apart  and  the  hills 
three  feet  from  each  other.  He  cultivated  several  times  after  plowing  before 
planting,  and  made  the  hills  high,  so  as  to  brush  off  three  or  four  inches  at 
the  planting,  to  set  the  plants  in  fresh  earth — only  one  plant  to  each  hill.  The 
hills  are  made  small,  to  allow  the  sun  to  keep  the  hill  warmer  than  if  made  large, 
and  the  shallow  cultivation  is  to  keep  the  potatoes  nearer  the  surface  than  if 
ploughed  deep.  The  idea  of  only  one  plant  in  a  hill  is  to  obtain  larger  pota- 
toes than  if  two  or  more  were  allowed,  on  the  same  principle  that  not  more 
than  two  stalks  should  be  allowed  to  stand  in  a  hill  of  common  or  "  Irish  " 
potatoes,  as  recommended  below. 


AOBIOULTUBAL. 


777 


To  Keep  Well,  he  dried  them  by  spreading  upon  boards  a  few  days  in 
the  sun  as  you  would  apples.  [The  great  apple  raiser,  Pell,  on  the  Hudson, 
who  ships  largely  to  England,  "sweats  "  his  apples  two  or  three  days,  in  his 
apple  house,  three  feet  thick,  then  takes  to  an  upper  room  and  spreads  out  to 
dry  before  packing  ]  "Whether  this  would  do  as  well  for  sweet  potatoes  I  am 
not  certain.  Test,  only,  can  settle  that.  There  must  be  no  bruising  of  either, 
if  expected  to  keep  long. 

I.  POTATO  OULTIVATION.— Sou  Needed,  Seed  to  Select, 
etc.— I.  Soil  Needed. — Perhaps  no  plant  appreciates  a  good,  rich  soil  more 
nor  pays  for  it  better,  than  the  "  Irish,"  or  common  potato.  Then  take  your 
best  soil  and  make  it  as  rich  as  you  can,  if  not  already  so. 

II.  SELECTiNa  THE  Seed.— Although  in  the  United  States  it  is  gener- 
ally understood  that  the  "crown,"  or  seed  end  eyes,  are  the  best,  yet  there 
haii  been  a  controversy  in  England  upon  the  subject  of  seed,  some  claiming 
for  a  number  of  years,  that  the  stem  end  only  should  be  planted  ;  and  that 
these  furnished  a  larger,  and  consequently  a  better  potato.  I  think  I  can 
explain  this  difference  of  opinion  readily,  although  I  have  but  little  experience 
in  raising  them.  It  is  well  known  that  the  eyes  on  the  seed  end  are  much 
more  niunerous  than  on  the  stem  end.  It  has  been  the  custom  generally,  until 
recently,  and  is  still  the  custom  except  by  a  few,  to  cut  ofE  the  seed  end  and 
to  put  two  or  even  three  of  these  pieces  to  each  hill.  This,  of  course,  gives 
a  large  number  of  stalks  to  each  hill,  while  the  stem  end,  having  not  half  as 
many  eyes,  has  only  had  two  or  three  pieces  to  the  hill,  the  stalk,  of  course, 
being  equally  less  in  number.  And  now,  of  late  years,  a  few  persons  have 
found  out  that  the  hill  of  potatoes  with  only  two  or  three  stalks  gives  a  larger, 
and  consequently  a  better  potato  than  the  hills  having  many  stalks.  There- 
fore, the  stem  end  men  have  got  the  largest  and  best  potatoes,  because  they 
have  less  stalks  in  the  hills,  as  they  have  less  eyes.  The  author  is  willing  to 
stand  or  fall  by  a  fair  test  of  this  opinion.       ■ 

III.  Potatoes.  How  Many  to  the  Hill,  Etc.— It  U  claimed,  of 
late  years,  by  those  who  have  tested  it,  that  large  potatoes  only,  should  be 
selected  for  seed,  and  that  only  one  eye  should  be  kept  on  each  piece,  and  only 
two  pieces  for  a  hill,  if  you  want  large  marketable  potatoes.  Henry  Ives,  of 
Oenesee  Co.,  N.  Y.,  says  :  "That  cut  seed  from  large  potatoes  yield  8  to  10 
per  cent,  better  than  small  ones  planted  whole."  Another  writer  says :  "  You 
always  find  your  largest  potatoes  when  there  is  only  one  large  vine."  A  writer 
in  the  American  Cultkator  reports  he  has  thinned  his  potato  vines,  when  they 
exceed  this  number,  to  two  in  a  hill,  and  that  his  father  did  the  same  for  fifty 
years  before  him.  Pulling  up  the  weaker  ones  as  he  would  weeds  from  the 
hill."  A  writer  in  the  Indiana  Farmer  says  :  "  One  great  secret  in  potato 
cultivation,  is,  not  to  have  too  many  eyes  in  one  piece,  and  cut  large  ones  for 

seed." 

ifowifltr/fcs.— Differences  of  Opinion  Balanced  by  Common  Sense. — 
The  author  has  observed  for  over  fifty  years,  being  at  this  writing  November 
1884,  nearly  68  years  old,  that  in  almost  every  attempted  Improvement,  the  ex« 


778 


DB.  CHASE'S  RECIPES. 


perimenters  go  from  one  eztrerae  to  the  other ;  then,  as  it  used  to  be  the  cus- 
tom to  put  2  or  3  pieces  of  the  seed-end  of  potatoes  into  a  hill  which  would 
have  from,  perhaps,  4  to  6  eyes  to  a  piece,  they  now  come  down  to  two  pieces 
only,  with  only  one  eye  to  a  piece.  Now  let  common  sense  come  in  and  make 
it  3  to  5  eyes,  or  stalks,  to  stand  in  each  hill,  and  I  will  guarantee,  all  things 
being  equal,  as  to  richness  of  soil,  proper  cultivation,  etc.,  the  best  results  will 
be  obtained.  I  have  seen  the  statement  of  a  writer,  that  one  stalk  of  corn  only 
to  a  hill,  would  give  more  C'  to  the  acre  than  a  larger  number  ;  but  I  say 
that  soil  that  will  not  nourish  three  or  four  stalks  to  the  hill  is  not  as  rich  as  it 
ought  to  be,  and  can  be  made.  The  same  will  hold  good  also,  with  potatoes. 
2.  "  Hilling,"  or  Level  Chiltivatlon,  Which  9— It  is  equally  a. 
conceded  fact,  of  late  years,  that  land  which  is  fit  for  potatoes,  at  all,  that  is 
dry,  rich  soil,  it  is  best  to  cultivate  without  hilling,  which  allows  the  rainfall 
to  settle  about  the  roots  and  ensures  also,  larger  and  better  potatoes  than  when 
"  hilled  up,"  which  certainly  turns  the  water  away  ;  as  water  has  always  run 
down  hill,  and  no  doubt,  will  still  continue  to  do  the  same. 

Removrka. — The  "  successful  farmer"  that  we  started  this  department  with, 
only  needs  to  see  a  point,  when  his  common  sense  at  once  adopts  it.  The  fore- 
going condensed  facts  ai-e  all  he  needs  upon  the  subject  referred  to.  \ 
1.  Potato  Bugs  Beaten. — A  farmer  of  Goguac  Prairie,  near  Battle 
Creek,  Mich.,  gives  to  the  Inter-Ocean,  his  plan  of  not  only  beating  the  potato 
bugs,  but  also  getting  remarkably  fine  and  large  potatoes,  1st  by  harrowing 
his  ground  to  make  the  surface  very  loose  and  fine,  then  2d,  marking  off,  and 
dropping  his  potatoes  on  the  surface,  putting  no  dirt  over  them,  but  covering 
with  straw,  to  the  depth  of  a  foot,  which  retains  the  moisture  in  the  soil,  and 
so  fai"  beats  the  bugs,  that  what  few  may  get  on  to  them  above  the  straw,  have 
never  iniured  them,  and  the  next  best  thing  is,  he  gets  large  and  clean  potatoes 
by'simply  pitching  over  the  straw  and  picking  up  the  crop,  besides  saving  the 
time  otherwise  spent  in  cultivation.     Those  having  straw  will  do  well  to  try  it, 

2.  Bugs  Kept  Entirely  from  Potatoes.  Another  man,  of  Janes- 
ville.  Wis.,  who  had  ten  years'  experience  in  Colorado,  from  which  the  "bug" 
started,  claiusj  entire  success  over  them,  by  simply  planting  two  or  three  flax- 
seeds in  each  hili,  tlie  bugs  not  attacking  his  potatoes  at  all,  while  his  neigh- 
bors without  the  flax,  were  overrun  with  them.  If  as  simple  a  thing  as  this 
will  *'  beat  the  bugs,"  'tis  better  than  Paris  green  or  hand-gathering.  Certainly 
ten  years  was  long  enough  to  test  it. 

Seed  Com,  Melons,  Cucumbers,  etc—Selecting  and  Saving 
to  Have  the  Best  Results. — To  have  the  best  seed  com,  go  through  the 
field  and  select  and  mark  with  red  chalk  the  long,  well-filled  ears,  and  as  soon 
as  the  husks  begin  to  turn,  gather  them,  and  braid  into  traces  and  hang  in  a  dry 
cool  place.  When  to  be  planted  break  oflf  the  tip  one-fourth  the  length  of  the 
ear,  and  throw  among  the  corn  for  feed;  the  same  with  two  or  three  rows  of 
the  ill-shaped  kernels  at  the  butt;  for  it  is  a  well  established  fact  that  the  corn 
from  the  butt  ripens  earlier  than  from  the  tip-end  of  the  ear.     What  has  been 


AORICULTURAL. 


'il9 


maay  times  proved  need  not  be  done  again,  unless  it  be  for  one's  own  satisfac- 
tion. Take  all  the  advantage  possible  in  selecting  wheat,  or  other  grain,  to 
use  the  plumpest  and  heaviest  berries;  and  it  would  also  be  well  to  save  that 
tor  seed  from  parts  of  the  field  that  ripen  the  earliest,  to  get  the  best  results. 

II.  Melon,  Squashes,  Cucumbers,  Beans,  Peas,  and  all  seeds  possible, 
should  be  kept  in  the  pulp  or  shell  till  wanted  for  sowing,  whenever  possible. 
Select  the  earliest,  full,  medium  sized  melons,  cucumbers,  etc.,  growing  three 
or  four  feet  from  the  hill,  and  put  stakes  by  them  before  you  begin  to  pick  for 
use  or  market.  Let  them  ripen  and  rot  down  upon  the  vines;  then  put  a  piece 
of  board  under  each  one,  mashing  down  to  break  the  rind,  so  the  juice  will 
dry  out ;  and  when  dry,  cut  oft  from  the  vine,  and  also  cut  off  one-fourth  of 
the  blow-end  and  throw  it  away.  When  properly  dry,  put  away  in  the  pulp 
till  wanted  for  planting.  Seed  thus  kept  sprouts  quicker  and  is  more  vigorous 
in  growth,  and  using  only  the  stem-end  seeds,  insures  an  earlier  ripening,  the 
same  as  with  corn,  which  has  been  well-proved  many  times.  Even  garden 
seeds  are  better  when  the  stalks  are  nicely  dry  to  put  paper  around  them,  to 
save  scattering  seeds  and  allow  them  to  remain  in  the  plant  till  wanted  to  sow 
or  plant,  as  above.  Of  course  all  s<jeds  must  be  secured  from  the  ravages  of 
their  lovers,  rats  and  mice. 

"Weight,  Pounds  per  Bushel  of  Grain,  and  Most  Articles  in 
Common  Use.— Shelled  corn,  5G  lbs. ;  corn  in  the  ear,  70;  wheat,  60;  buck- 
wheat, 53;  rye,  56;  oats,  38;  barley,  48;  onions,  57;  potatoes,  Irish,  60;  sweet, 
55;  turnips,  55;  beans,  white,  60;  castor,  46;  clover  seed,  60;  timothy  seed,  45; 
flax  seed,  56;  hemp  seed,  44;  dried  peaches,  33;  dried  apples,  24 ;  salt,  coarse, 
50;  fine.  55;  corn  meal,  48;  bran,  20;  plastering  hair,  diy,  8;  lime,  "quick," 
t.  e.  unslacked,  80;  stone  coal,  80. 

Fruit  Trees,  Right  Soil  For,  How  to  Plant.— I.  The  Soil.— 
If  the  soil  where  an  orchard  is  designed  to  be  set  out  is  not  rich,  it  should  be 
made  so  before  setting  out,  by  deep  culture  and  plenty  of  barn-yard  manure, 
well  worked  in  with  the  previous  crops. 

II.  How  TO  Plant  a  Tree.— Dig  the  hole  two  or  three  inches  deeper 
than  needed;  loosen  up  the  bottom  by  pick,  if  needed,  a  few  inches;  then  put  in 
soil,  the  last  inch  or  two  actual  surface  soil,  and  place  the  tree  upon  it,  spread- 
ing out  the  roots  level  with  their  starting  point  at  the  tree,  and  work  the  fine 
surface  soil  in  among  them,  to  leave  no  vacancies,  keeping  the  fine  fibres  all  in 
their  natural  directions  and  completely  covered  with  the  soil,  packing  the  dirt 
as  tightly  as  you  can  with  the  hand  only,  setting  so  that  about  four  inches  of 
dirt  shall  be  above  the  roots;  and  this  is  to  be  sprinkled  on  in  a  fine  state,  being 
very  careful  that  no  one  steps  upon  this  loose  soil,  nor  even  to  pat  it,  or  pack 
it  with  the  shovel;  then  it  will  settle  naturally  and  evenly,  not  incline  the  tree 
more  to  one  side  than  the  other;  and  the  first  rain  will  have  a  chanc?  to  fill 
any  possible  crevices  under  the  roots,  in  the  settling  of  the  loose  soil.  Aiter  a 
rain  or  two,  mulch  if  you  have  suitable  coarse  manure  for  the  purpose.— Obnx^ 
dmaedfrom  F.  B.  EUiott  in  the  Cleveland  MsrcUd, 


780 


DR.  CHASE'S  REOIPES. 


3.  Fruit  Trees.— Trimmlnfif,  Best  Time,  etc.— The  best  time  to 
trim  any  fruit,  or  other  trees,  or  vines,  is  to  pinch  off  the  buds  or  sprouts  when 
you  see  one  Is  growing  where  you  don't  want  it ;  if  too  large  to  rub  or  pinch 
off,  use  the  pocket  knife;  and  although  in  July  or  August  is  considered  the 
best  time  for  trimming,  yet  branches  not  exceeding  half  an  inch  in  diameter 
may  be  trimmed  off  at  any  time  when  the  sap  is  not  frozen.  Still  R  N. 
Handy,  in  Oreen'a  FYuit-Orower,  says: 

"That  the  best  time  to  trim  apple  trees  is  from  June  to  August,  as  the 
wounds  then  heal  over  much  quicker  and  better  than  in  the  winter  months." 
Good  authority  or  corroboration.  And  the  time  to  trim  apple  trees,  is  the 
time  for  all  fruit  trees. 

But  Largre  Branches,  if  they  ever  have  to  be  removed,  but  will  not 
have  to  be  if  properly  trimmed  from  the  beginning,  should  be  trimmed  off  in 
February  or  March,  so  the  wound  will  become  dry  before  spring  growth  com- 
mences;  and  I  would  always  cover  a  large  wound  with  tallow,  well  rubbed  in, 
or  a  coat  of  grafting-wax,  no  ntiatter  what  time  of  year  the  trimming  was 
done. 

T.  T.  Lyon,  of  Coldwater,  in  the  Michigan  Farmer,  tells  his  brother 
farmers  that  "in  case  of  very  thrifty,  non-bearing  trees,"  a  thorough  trimming 
in  July  or  Augnist  will  check  wood-growth  and  encourage  fruiting  the  next 
jseason. 

1.  Manuringr  and  Oare  of  Orchards.— If  the  soil  was,  or  has  been 
made  rich  before  puttiug  out  an  orchard,  and  mulcliing  was  done  properly 
after  setting  out,  whether  it  was  fall  or  spring  planting,  and  the  mulcli,  coarse 
manure  or  litter  was  put  on  to  extend  beyond  the  extremities  of  the  roots,  as  it 
always  should,  no  further  manuring  will  be  needed  for  two  or  three  years  only 
as  may  be  needed  for  such  crops  as  are  raised  upon  the  ground;  after  that  a 
good,  thorough  manuring  again  over  the  whole  surface.  It  is  deemed  of  more 
importance  to  mulch  well  soon  after  spring  planting  than  fall,  to  prevent  dry- 
ing out  the  moisture  from  the  loose  dirt  by  the  heat  of  summer,  while  in  the 
north,  snow  generally  protects  over  winter;  but  'tis  best  to  do  it  within  two  or 
three  weeks  after  planting,  if  no  mice  are  in  the  field,  and  if  mice,  the  snow  must 
be  kept  well  tramped  down  around  the  trees,  and  if  the  tramping  extends  out 
over  the  mulching,  'tis  likely  to  kill  any  mice  nesting  therein.  See  next  receipt 
also  against  mice,  rabbits,  etc. 

I.  Fruit  Trees —To  Protect  From  Mice  and  Borers.— "M,"  a 
correspondent  of  the  Maine  Farmer,  in  answer  to  an  inquiry  of  one  signing 
himself  "  Novice,"  ( one  new  in  any  business)  says  he  has  for  ten  years  pro- 
tected his  trees  from  mice  by  binding  a  piece  of  birch  bark  around  the  base. of 
the  tree  with  twine,  which  lasts  two  or  three  years,  or  untU  the  growth  bursta 
the  twine,  then  a  new  string  is  to  be  tied  on  again. 

II.  Bores— To  Protect  Against  Borers.— Cover  the  lower  end  of 
the  bark  an  inch  or  more  with  dirt.  Where  birch  bark  is  not  plenty,  other 
barks,  or  why  not  tarred  building-paper,  as  neither  mice  nor  rabbits  like  the  tar 


AGRICULTURAL. 


791 


Again,  he  says,  he  has  "  never  known  mice  to  attack  trees  which  received  a 
coa  of  whitewash  made  of  quirt  limo  (unslacked  lime),  and  applied  hi  the  fall 
ol  the  year."    Put  in  some  soap,  too,  as  in  next. 

III.  Fruit  Trees— To  Protect  Against  Habbits.— Dr.  Hasshy,  in 
the  Western  Planter,  protects  his  trees  from  rabbits  by  a  wash  "  made  from  air- 
slacked  lime  and  soft  soap,  brought  to  the  consistency  of  common  paint,  with 
common  flour  paste  added  to  make  it  adhere. 

IV.  Afifain.  it  is  claimed  that  axle-grease  and  lard,  equal  parts,  well 
mixed  and  rubbed  upon  young  trees,  protect  from  rabbits.  The  rosin  in  it,  no 
doubt,  is  offensive  to  them,  as  I  know  the  tarred  paper  is. 

V.  Mioe  and  Rabbits— Late  Toledo  Remedy  Against 
Girdling  Trees,  Improved.— A  few  days  after  I  had  prepared  these  items 
upon  the  care  of  fruit  trees,  I  saw  a  report  in  the  Blade  of  a  meeting  of  the 
Horticultural  Society,  of  this  city,  horticulture  having  more  especial  reference 
to  garden  culture,  the  word  coming  from  the  Latin  Jwrtus,  a  garden,  and  eultor, 
a  cultivator,  as  Webster's  '*  miabridged  "  informs  us,  wherein  the  secretary 
advised  washing  the  lower  part  of  the  tree  with  the  fo'.jwing  mixture,  as  a 
protection  against  mice  and  rabbits  girdling  them:  "  Carbolic  acid,  1  02., 
mixed  with  strong  soap-suds,  1  gal. ;  then  diluted  with  3  or  8  gals,  of  water." 

The  Improvement.- In  place  of  the  "strong  soapsuds,"  the  author 
says,  take  one  gallon  of  good  soft  soap  and  water,  not  more  than  one  gallon, 
mixed  with  the  carbolic  acid,  one  ounce.  This  will  give  the  strength  of  acid 
that  Mr.  Saunders,  of  the  "Washington  public  grounds,  uses  on  his  trees,  which 
is  not  too  strong,  (see  in  pear  blight);  and  it  also  gives  a  mixture  more  like 
Prof.  Cook's,  of  Lansing,  or  Michigan  Agricultural  College,  against  bark  lice, 
borers,  and  other  pests,  given  below,  insuring  according  to  my  best  judgment, 
not  only  an  improvement,  but  really  one  of  the  best,  if  not  the  best  application 
which  can  be  made  against  mice  and  rabbits,  against  the  borers,  and  all  other 
pests  of  the  trees,  as  it  makes  a  wash  sufficiently  thick  to  adhere  well  to  the 
bark,  leaving  such  a  body  of  the  mixture,  too,  upon  the  tree,  that  neither  mice 
nor  rabbits  will  like  as  food,  for  it  is  for  this  purpose  they  seek.  This,  of 
course,  should  be  applied  late  in  the  fall,  before  these  depredators  begin  their 
winter's  work.  See  also  among  the  receipts  for  sheep,  a  Wash  to  Prevent  them 
from  Barking  Trees.    It  will  be  as  good  against  rabbits  and  mice  as  sheep. 

Knowledg^^  vs  Ignorance.  Their  Different  Results.— At  the 
same  meeting  above  named,  Capt.  !Nixon  said  : 

"As  a  general  rule,  success  was  the  result  of  knowledge,  failure  the  result 
of  isniorance,"  which  agrees  well  with  our  starting  point  in  this  department 
The  Successful  Farmers  which  see.  Then,  as  the  wise  man  says,  "Get  knowl- 
edge, and  with  all  thy  getting,  get  understanding,"  for  these  things  eradicate 
ignoramse  upon  any  and  all  subjects. 

Girdled  Trees  by  Mice  or  Rabbits,  to  Restore  the  Bark.— 
If  a  tree  is  not  girdled  entirely  around,  make  a  clay  mortar,  and  apply  a  good 
thickness  by  means  of  cloths,  and  you  are  safe.    A  loamy  soil  will  do,  but  if 


782 


DR.  CHASE'S  BEOIPES. 


neither,  then  apply  grafting- wax  spread  on  cloth  in  the  same  way,  melting  to 
spread,  covered  with  common  mud  from  the  road.  Says  a  correspondent  of 
.the  Rural  New  Yorker,  "The  bark  will  grow  again  without  a  scar." 

L  Fruit  Trees,  to  Seoure  Against  Bark  Lice  Borers,  etc.— 
Prof,  A.  J.  Cook,  of  the  Agricultural  College,  Lansing,  Mich.,  informs  the 
readers  of  the  Detroit  Tribune,  that  an  application  of  soft  soap  to  the  trees  the 
first  week  in  June,  and  at  the  same  time  in  July,  will  ensure  safety  against  the 
borers  ;  and  it  also  exterminates  tlie  bark  lice,  if  the  rough  bark  is  scraped  off 
to  ensure  the  soap  reaching  them  all. 

I.  For  the  Lioe,  the  scraping  may  be  done  earlier,  and  the  soap, 
diluted  only  enough  to  apply  readily  as  a  wash,  but  to  extend  to  all  largo 
branches,  and  the  trees  will  start  into  new  life  and  more  active  growth  from  its 
application;  and,  if  done  from  the  setting  out  of  an  orchard,  there  will  be 
little  or  no  trouble  from  these  pests. 

n.  The  Borer  makes  its  appearance  about  the  first  of  June  and  deposits 
its  eggs  upon  the  bark,  near  the  ground,  and  another  writer  says,  referring 
more  particularly  to  the  peach  borer,  "  These  pests  can  be  entirely  exterminated 
by  removing  a  small  portion  of  the  earth  from  the  body  of  the  tree  near  the 
roots,  and  filling  its  place  with  a  quart  of  soft  soap.  If  the  borer  has  attacked 
the  tree  this  will  kill  liim,  and  if  not  the  soap  will  not  injure  the  trees  and  the 
borer  will  not  get  at  them  through  the  soap." 

If  it  is  good  for  peach  trees,  it  is  as  good  for  apple  trees,  or  any  other. 
Bands  of  cloth  should  be  put  around  trees  by  the  middle  or  last  of  June,  to 
prevent  the  ascending  of  the  pest  that  stings  the  fruit,  and  care  taken  to  kill 
all  that  take  "  lodging  "  under  the  bands. 

III.  Fruit  Trees,  Plants,  etc.,  Chloride  of  Lime  Ensures 
Against  Grubs,  Vermin,  etc.,  on  Trees  and  Plants.— Z«  CuUivateur, 
a  French  journal,  says: 

"If  chloride  of  lime  be  spread  on  the  soil,  or  near  plants,  insects  and  vermin 
will  not  be  found  near  them,"  and  adds  :  "  By  its  means  plants  will  easily  be 
protected  from  insect  plagues  by  simply  brushing  over  their  stems  with  a  solu- 
tion of  it,  or  sprinkling  upon.  It  has  often  been  noticed  that  a  patch  of  land 
which  has  been  treated  in  this  way  remains  religiously  respected  by  grubs, 
while  the  unprotected  beds  around  are  literally  devastated.  Fruit  trees  may 
be  guarded  from  the  attacks  of  grubs  by  attaching  to  their  trunks  pieces  of 
tow  smeared  with  a  mixture  of  hog's  lard  and  chloride  of  lime,  and  ants  and 
grubs  already  in  possession  will  rapidly  vacate  their  position.  Butterflies, 
again,  will  avoid  all  plants  whose  leaves  have  been  sprinkled  over  with  this 
chloride  of  lime  water." 

Beinarks  and  Directiona. — This  journal  does  not  give  the  strength  of  the 
-above  mixture,  but  one  ounce  of  the  chloride  to  eight  of  lard  would  be  plenty, 
no  doubt,  and  one-half  pound  of  the  chloride  to  a  pail  of  water,  enough  tor 
the  "  solution." 

rv.  Examination  of  the  Trees  fbr  the  Borer,  and  Remedy, 
if  They  Have  Entered  the  Wood.— Prof.  Cook  advises  "  a  thorough 
.examination  of  the  trees  in  September,  to  ascertain  whether  the  borer  has  gone 


AORICULTURAL. 


783 


into  the  wood.    If  he  has  he  must  be  followed  closely  with  a  small  wire,  or  he 
cmst  be  dug  out  with  a  sharp  knife,  making  as  small  a  cut  as  possible." 

Rcma/rks.— It  will  be  remembered  that  the  borer  enters  the  wood  a  little 
■under  the  soil,  or  very  near  it ;  and  If  holes  are  cut  to  get  them  out,  as  above 
spoken  of,  you  should  apply  the  soap  after  it,  and  also  cover  the  wounds  with 
dirt,  or  with  the  clay  mud  bound  on,  if  much  above  the  ground,  as  for  girdled 
trees,  above. 

Fruit  Trees,  Old,  Mossy,  and  Diseased  Bark  to  Renew.— 
The  old  plan  for  mossy  and  diseased  bark,  was,  to  sprinkle  on  thoroughly  of 
wood  ashes,  but  except  there  is  moss  to  catch  and  hold  the  ashes,  or  many 
crevices  in  the  bark,  the  ashes  would  amount  to  but  little— the  later  plan  of 
scraping  and  applying  soft  soap,  reduced  only  to  allow  applying  with  a  brush, 
as  a  wash,  is  quicker  and  better,  and  more  destructive  to  caterpillars  and  other 
•destructive  insects  which  infest  the  trees  ;  but,  lest  the  soap  nor  the  ashes  may 
prove  sufficient  in  all  cases,  especially  in  pear  blight,  I  will  give  the  wash  as 
Tised  by  Wm.  Saunders,  of  Washington,  D.  C,  who  has,  or  has  had,  charge 
there,  of  the  public  grounds,  as  follows : 

Pear  Blight,  Diseased.  Bark,  etc., Wash  for.— Put  stone  lime,  % 
bu. ;  sulphur,  4  lbs.  into  a  tight  barrel,  slacking  the  lime  with  hot  water,  to  the 
^consistency  of  common  white-wash,  keeping  the  barrel  covered  with  an  old 
piece  of  carpet ;  and  when  to  be  applied,  add  carbolic  acid  ^  oz.  to  each  gaL 
of  the  wash.  He  applies  it  early  in  spring  to  the  body  and  large  branches;  but 
thinks  it  would  be  better  if  applied  later,  or  about  the  first  of  June,  when 
borers,  caterpillars,  etc.,  appear.  And  if  any  diseased  bark,  he  scrapes  ofC 
or  cuts  off  all  that  can  be  done  readily. 

BenMrks.—1\iia  was  reported  to  the  Norfolk,  Va,,  Horticultural  Society, 
and  spoken  of  highly  for  pear  blight  by  Q.  B.  Leighton,  and  it  has  also  been 
recommended  by  others  in  the  same  favorable  manner. 

The  Oermantown  Telegraph,  however,  speaks  very  highly  of  the  ashes 
process  to  clean  off  old  scaly  and  deadened  bark,  and  also  as  being  destruc- 
tive to  all  insects  infesting  pear  or  apple  trees.  So  let  each  person  please 
himself.  But  if  I  was  going  to  use  the  ashes  I  should  make  a  wash  of 
them,  and  put  on,  and  not  wait  for  rains  to  do  the  work,  after  having 
sprinkled  them  on  dry,  as  recommended. 

Barren  Trees,  Remedy  for. — ^Let  it  be  remembered  that  barren  soil 
makes  barren  fruit  trees.  As  it  is  not  possible  to  grow  fruit  from  the  same 
soil  every  year  unless  a  supply  of  manure,  ashes,  lime,  bone-dust,  and  stable 
manure,  is  properly  composted,  and  applied  every  other  year  in  sufficient  quan- 
tities at  least  2  to  4  bush,  to  each  tree,  according  to  the  size,  and  therefore  the 
distance  the  roots  extend,  the  larger  share  being  out  over  the  extremities  of  the 
roots,  where  the  smaller  fibres  or  suckers  are.  I  do  not  mean  growing  sprouts 
called  suckers,  but  the  fibers  of  the  roots  which  suck  up  the  nourishment  and 
thus  help  to  make  the  fruit  as  well  as  add  to  the  growth  of  the  tree,  foliage, 
etc.     These  roots  and  fibres  often  extend  8  to  10  feet  from  the  tree,  and  at  this 


^J 


784 


DR  CHASE'S  RECIPES. 


outer  polat  is  tho  place  for  the  largest  portion  of  the  fertilizers  to  be  spread. 
Feed  your  fruit  trees  where  the  fibers  of  the  roots  are. 

Swamp  Muok,  Lime  and  Ashes,  a  Valuable  Manure  for 
Fruit  Trees. — "  Lucky  is  he,"  eays  a  writer,  who  owns  a  reclaimed  swamp 
of  muck,  for  he  goes  on  to  say,  "  If  this  is  thrown  out  in  a  heap  and  mixed 
with  lime  it  forms  a  stimulant  to  fruit  trees  which  cannot  harm,  but  never  falls 
to  invigorate  in  a  wonderful  manner,  etc.,  to  which  I  would  say,  use  ashes  also 
with  the  lime,  in  about  equal  proportions,  and  as  freely  as  you  can  afford  it 
to  be  mixed  between  layers  of  the  muck,  in  flUing  up.  In  the  end,  to  be  finely 
mixed  before  applying. 

Ashes— Their  Value  in  Orohards  and  Garden.— A  gardener 
realized  the  value  of  ashes  to  be  so  great  in  the  garden  and  orchard  that  bo 
recently  recommended,  through  the  Rural  JSew  Yorker,  that  even  the  trim- 
mings from  apple  trees,  as  soon  as  dry  enough,  with  all  weeds  and  other  rub- 
bish, be  burned  "for  the  fertilizing  matter  they  contain."  Ho  gives  a  case 
where  the  trimmings  of  an  orchard  and  the  rubbish  about  bad  been  burned, 
and  the  ashes  put  upon  the  outer  roots  of  the  trees  to  their  great  advantage, 
and  squashes  grew  in  great  abundance  on  the  ground  where  they  were  burned; 
and  for  experiment  "a  hill  was  planted  ten  feet  off,  manured  with  a  small 
quantity  of  the  ashes,  and  another  with  horse  manure.  The  hill  with  the  ashes 
grew  three  times  as  great  as  the  other,  and  was  twice  as  productive."  Cer- 
tainly a  fair  test. 

Remarks. — The  immortal  Liebig,  many  years  ago,  pointed  out  the  Im- 
portance of  potash  to  the  soil  for  grain,  tobacco,  hemp,  etc.,  and  from  this 
time  on,  the  enterprising  farmer  has  been  using  It  more  or  less,  according  to 
his  convenience  of  obtaining  it,  and  means  to  purchase  with,  etc.,  until  now, 
lime,  ashes,  and  the  nitrate  of  soda  from  South  America,  plaster,  phosphates, 
etc.,  all  come  In  to  give  a  full  supply.  So  fully  was  the  editor  of  the  Scientiflo 
Amei'ican  long  ago  satisfied  of  the  Importance  of  potash,  lime,  etc.,  for  renew- 
ing the  growth  of  old  frutt  trees,  he  gives  us  an  experiment  of  his  as  follows. 
He  says: 

"  Some  twenty-five  years  ago,  we  treated  an  old  hollow  pippin  apple  tree 
as  follows:  The  hollow,  to  the  height  of  8  feet,  was  filled  and  rammed  with  a 
compost  of  wood  ashes,  garden  mould  and  a  little  waste  lime.  The  filling  was 
securely  fastened  in  by  boards.  The  next  year  the  crop  of  sound  fruit  was  16 
bushels  from  an  old  shell  of  a  tree  that  had  borne  nothing  of  any  account 
for  some  time.  But  the  strangest  part  was  what  followed.  For  seventeen 
years  after  filling,  the  old  tree  contmued  to  flourish  and  bear  weD." 

Remarks. — Thus  it  appears,  It  makes  no  difference  whether  the  potash 
in  the  ashes,  with  the  lime,  reach  the  tree  through  Its  roots  or  by  absorp- 
tion from  the  hollow  of  the  old,  rotting  and  decaying  body.  It  has  also 
been  abundantly  proved  that  even  by  putting  a  mixture  of  wood  and  coal 
ashes  alone  around  the  stems  or  trunks  and  roots  of  fruit  trees,  vines,  cur- 
rant and  other  fruit  bushes.  In  early  spring,  has  generally  greatly  benefited 
apples,  peaches,  grapes,  etc.,  both  In  quality  and  quantity,  and  the  trees, 
shrubs,  vines,  etc.,  last  and  bear  much  longer  for  it.  Then,  as  it  pays,  in 
all  points  let  it  be  done  properly,  and  at  the  right  time— "early  spring." 


AGRICULTURAL. 


783 


Potash— Its  Value  as  a  Manure  for  Fruit  Trees,  Crops,  Etc., 
and  in  What  it  is  Found.— Tho  foregoing  has  sufliciently  shown  the 
value  of  potash  as  a  manure  for  orchards,  so  I  need  only  say  it  is  equally 
valuable  for  all  crops;  and  now  it  remains  only  to  show  In  what  it  is 
found.  The  fact  Is,  nothing  grows  In  the  lino  of  fruits  nor  crops,  which 
does  not  contain  it,  and  need  its  return,  to  keep  up  a  supply.  The  potash 
of  commerce  is  made  from  wood  ashes;  and  grais,  grain  crops,  and  conse- 
quently all  straw  and  weeds,  leaves,  barn-yard  maniire,  roots,  and  fruits  of  all 
kinds,  contain  it;  so  any  one  can  see  that  all  these  things  which  have  passed 
the  point  of  usefulnew  as  food,  etc.,  should  find  their  way  into  the  compost 
heap  or  manure  pile,  so  that  at  the  proper  time,  they,  with  the  potash  they  con- 
tain, may  be  returned  to  the  soil. 

Pear  Culture— Great  Suoooss  in  — Applioable  to  All  Other 
Fruit.— A  Mr.  Quinn,  at  Newark,  l\.  J.,  has  a  large  pear  orchard,  in  which 
he  had  been  so  successful,  the  editor  of  the  Horticultunst  paid  him  a  visit  the 
Iftst  of  August,  recently,  to  ascertain  by  what  raeivns  he  had  been  more  success- 
ful than  others.  He  found  "  the  '  standards '  were  full  to  overflowing,  and  the 
•  dwarfs '  so  over-abundant  as  to  need  support,"  and  continues:  "  Mr.  Quinn's 
success  in  pear  culture  has  been  due  to  three  points  only: 

I.  •'  Ho  cultivates  his  orchard  constantly,  permits  no  other  crop  to  grow 
between,  and  allows  no  grass  nor  weeds  to  bo  seen,  and  mulches  heavily  in 
time  of  fruiting. 

II.  "He  prunes  In  early  summer  and  winter,  carefully,  and  has  thus 
built  up  an  orchard  of  splendid  shape,  healthy  limbs,  and  able  to  bear  any 
leasonable  amount  of  fruit  without  strain.  , 

III.  "He  ta'ies  especial  pains  with  packing,  always  using  clean,  new 
half-barrels,  assorts  .into  even  grades,  and  packs  solidly  and  handsomely." 

Remarks.— The  foregoing  points  are  all  of  the  utmost  importance.  In  the 
cultivation  of  any  fruit  crop  whatever,  except  perhaps,  as  apple  trees  are 
planted  considerably  farther  apart  than  pears  or  plums  for  a  few  years  at  least 
other  suitable  crop  may  be  cultivated  between  the  rows,  but  never  to  the  injury 
of  the  roots,  and  especially  never  galling  the  trees  with  the  whiflaetrtos. 
Attention  to  all  the  above  points  and  the  various  Items  previously  given,  no 
one  need  fail  of  being  a  successful  horticulturist,  where  the  market  justifies 
its  undertaking. 

Plum  Trees.  The  Well-known  Remedies  Against  the  Cur- 
oulios,  Insurinar  a  Full  Crop  of  Fruit— Ever  since  1833,  when  an  old  man 
by  the  name  of  David  Thomas  told  his  neighbors  to  "  jar  their  plum  trees  and 
'curculios  on  sheets,  and  destroy  them,"  a  few  persons  have  practiced  this  plan 
and  have  had  good  crops  of  plums  ;  still,  very  many  people  will  not  take  this 
trouble;  let  all  such  put  their  chicken  coops  under  their  plum  trees  like  Daniel 
Billig  does,  and  get  crops  that  require  propping  up  from  their  heavy  loads ;  or 
like  Peter  Myers,  make  a  pen  of  one  length  of  boards  under  each  plum  tree, 
and  put  two  pigs  In  each  pen,  who  also  had  to  prop  his  trees  to  prevent  their 
breaking  down  with  plums.    These  were  Illiuoid  men,  and  their  msixafr  got 

50 


'%m 


78ff 


DE.   CEASE'S  RECIPES. 


Into  the  papers  by  a  report  of  J.  D.  Piper  to  the  Horticultural  Society  of  that 
State. 

IL  A  Frenoh  gentleman,  not  many  years  since,  bad  large  orchards 
surrounding  his  mansion,  among  them  about  three  acres  in  plums,  from  which 
although  blosHomlng  finely,  he  got  no  friilt ;  he  therefore  fenced  it  up  for  a 
chicken  yard,  leaving  the  trees  for  shade  ;  but  the  very  next  year  he  was  pro. 
found  ly  astonished  by  having  a  very  large  and  abundant  yield  of  plums,  ac- 
tually breaking  down  many  branches. 

III.  An  Old  and  successful  fruit  grower  reports  that  to  "  plant  tansy  at 
the  roots  of  the  plum  trees,  or  by  hanging  branches  of  the  plant  on  the  limbs  of 
trees,  you  will  not  be  annoyed  with  the  curculio."  And  claims  it  is  the  most 
successful  curculio  preventive  he  has  ever  tried .  Then  why  not  good  about  other 
fruit  trees  ?  Still  1  do  not  see  that  It  can  be  grown  about  the  roots  and  allow 
cultivation.  I  can,  however,  see  that  it  would  be  quite  a  mulch  in  itself,  as  it 
grows  abundant  on  good  soil,  and  will  mat  down  considerably.  Then  let  no 
one  further  doubt,  but  follow  ono  of  these  plans  best  suited  to  his  convenience 
and,  like  these  men,  have  a  full  yield  of  fruit.  That  it  may  bo  so,  is  the  rea. 
son  I  have  given  these  short  accounts  of  past  successes. 

Qtiinoes.  Their  Suooessful  Cultivation. — Many  persons  put  their 
quince  trees,  or  "bushes,"  as  more  generally  called,  in  the  dryest  and  most 
out-of-the  way  place  they  can  find,  then  let  them  take  care  of  themselves,  i.  e., 
they  receive  no  cultivation  at  all,  grass  and  weeds  reigning  supreme.  But  the 
quince  is  a  native  of  the  sea  shore,  and  although  it  does  not  need  a  wet  soil, 
yet  it  does  require  a  moist  but  porous,  else  a  well-drained  soil ;  and  to  keep  up 
Its  natural  demand  for  a  saline,  or  salt-loaded  atmosphere  of  its  sea-coast  na- 
tivity, must  not  only  be  as  well  cultivated  as  Mr.  Quinn's  pear  orchard  above, 
but  must  also  have  a  supply  of  salt,  broadcast,  as  far  as  the  roots  extend.  To 
a  full-grown  tree  or  bush  three  or  four  quarts  will  not  be  too  much.  The 
principal  points  at)ove  are  from  Dr.  Sylvester,  of  Lyons,  N.  Y.,  through  the 
Prairie  Farmer,  but  my  own  knowledge  and  observation  tells  me  the  same 
things.  <       '  '        ;  _  ,  •' 

Shade  Trees,  Where  to  Plant.— Shade  trees  are  usually  planted  too 
near  the  house,  and  also  too  near  each  other,  making  the  rooms  dark  and 
damp,  especially  so  If  evergreens;  nothing  more  out  of  place  than  large  ever- 
greens  on  the  sunny  sides  of  a  house,  but  a  few  rows  of  them  and  other  suita- 
ble timber  groves  on  the  north  side  make  excellent  wind-breaking  protectioa 
for  house,  bam,  sheds  for  stock,  etc.  It  is  well  to  have  plenty  of  shade  trees 
about,  but  set  the  more  open  topped  on  the  east  and  south,  the  dark  evergreens 
on  the  west  and  north,  where  none,  or  not  enough,  are  yet  provided. 

Forest  Trees,  Planting  In  the  West,  a  Success. — I  see  it  stated 
in  the  American  Messenger,  for  January,  1885,  that  Messrs.  Douglas  &  Son, 
near  Ft.  Scott,  Kansas,  finding  that  600  acres  they  planted  with  forest  trees 
are  a  complete  success,  are  planting  500  acres  more.  Before  next  April  they 
■will  have  1,360,000  trees  planted. 


AGRICULTURAL.  787 

Remarks.— Oi\\et^  can  do  It  as  well  as  they ;  and  If  they  do  not  wish  to  put 
r"t  as  many,  can  put  out  enough  to  break  the  winds  from  their  houses,  barns, 
sneds,  etc.,  and  soon  have  enough  for  their  home  use,  for  fence  posts,  fuel,  etc. ' 
And  as  anyone  who  desires  to  put  out  trees  would  be  likely  to  inquirs,  "  what 
shall  I  put  out  f "  I  will  name  a  few  kinds  that  have  done  well  In  the  west,  and 
show  also  what  may  be  expected  to  be  their  growth  In  10  to  20  years. 

Hardy  Trees,  Ilapidlty  of  Growth,  etc.— The  following  varieties, 
oil  things  considered,  ure  the  best  for  general  cultivation  in  the  North-west: 

Cottonwood,  soft  laaple,  silver  poplar,  black  cherry,  ashleaved  maple, 
catalpa,  black  walnut,  and  white  walnut.  H.  C.  Raymond,  of  Council  Bluffs, 
Iowa,  states  that  the  following  named  varietiis,  planted  when  one  foot  in 
height,  attained  the  foilov.-ing  diameters  and  heights  when  ten  years  of  age  : 

Cottonwood, o Diameter,  9  inches.    Height,  35  feet. 

SoftMaple "  8     "  ••  80  " 

Silver  Poplar "  9     "  "  80  " 

BlackCherry "  6     "  "  28" 

Ash-leaved  Maple "  6;^"  ••  27   •• 

Catalpa "  6     "  "  25   " 

Black  Walnut "  5     "  ••  20   " 

Butternut •"  5     "  "  20   " 

Hon.  Suel  Foster,  of  Muscatine,  Iowa,  reports  the  following  as  the  growth 
of  the  varieties  named  twenty  years,  after  transplanting : 

Soft  Maple Diameter,  16  Inches.    Height,  85  feet 

Hard  Maple "        1^%  "  "       20    " 

BlackCherry "        11      "  "       40     ' 

The  chestnut,  twenty-four  years  from  seed  grew  to  be  10  to  163^  inches  in 
diameter  and  30  to  89  feet  in  height.  The  European  larch,  ten  years,  trans- 
planted, attained  a  diameter  of  4  to  1%  inches,  and  were  20  to  30  feet  in 
height. 

The  Osage  orange  south  of  the  north  line  of  Missouri,  the  Frame  Farmer 
thinks  is  the  quickest  to  give  fence  posts,  and  that  they  are  more  durable  than 
any  other,  easily  cut  and  split  when  green,  but  very  hard  when  dry.  Grape- 
vine posts  of  this  timber,  perfectly  sound  after  14  years'  use,  and  some  poles  of 
it  of  4  to  5  inches  in  diameier  lay  the  same  length  of  time  under  the  ledge  and 
yet  perfectly  sound.  They  think  it  admirably  adapted  for  farm  timber  and 
farm  fuel  all  over  the  west  and  southwest,  not  too  far  north,  of  any  other. 
For  felloes  of  wheels  it  outsets  4  to  1  the  best  white  oak,  and  valuable  for  all 
purposes  that  hard  wood  can  be  put  to.  Probably  no  timber  is  equal  to  the 
black  walnut  when  large  enough  for  sawing;  and  the  hard  maple  for  making 
one's  own  sugar,  as  they  may  be  tapped  by  bprine;  when  6  to  10  inches  in 
diameter.  The  chestnut  makes  splendid  rails,  and  furnishes  a  salable  nut,  if 
the  children  can  spare  them.  Now  let  each  one  judge  for  himself  according 
^  ^is  situation  and  his  wants. 


788 


DR.  CHASE'S  MECIPES. 


Labels  for  Trees,  Wood  Very  Durable.— Make  nice  smooth  strips 
of  thin  board,  with  a  hole  in  one  end  for  copper  wire;  then  soak  the  stirips  in 
strong  copperas  water  and  dry  them;  then  soak  again  in  lime  water,  after 
which,  write  the  name  upon  them  and  attach  to  branches  with  wire,  loosely. 
Soaking  in  the  two  mixtures  forms  a  gypsum,  which  is  almost  insoluble,  and 
therefore  very  durable. — Report  of  Horticultural  Society,  of  Berlin. 

Rema/rka. — The  report  claims  that  the  same  processes  of  soaking  twine, 
or  netting  would  make  them  very  durable,  but  as  the  proportions  were  not 
given,  experiment  would  have  to  settle  that,  not  to  get  the  solution  so  strong  as 
to  rot  the  goods.  For  the  wooden  labels,  it  matters  not  how  strong,  if  a 
pound  to  a  bucket  of  water,  so  much  the  better,  but  one-fourth  these  amounts 
would  be  as  "strong"  as  I  should  try  them  on  netting,  or  twine  for  netting. 

Zino  Labels  for  Marking  Trees,  Plants,  eto.,  to  Write  Name 
with  Penoil  or  Ink.— The  Horticulturist sB.y&  :  "The  best  labels  for  trees 
or  plants  may  be  made  by  writing  with  a  lead  pencil  when  moist  upon  slips  of 
zinc,  and  attaching  with  a  copper  wire."  Although  the  Country  Oentleman 
claims  "this  writing  will  last  for  years,"  yet  I  think  it  cannot  show  very 
plainly,  and  hence  give  the  following : 

Ink  for  Zino  Labels,  for  Trees,  Plants,  etc.— Take  by  weight, 
verdigris,  2  parts,  say  drs. ;  sal  ammoniac,  1  dr. ;  water,  30  drs. 

Directions.— Rub  the  powders  in  a  mortar  with  a  little  of  the  water  at 
first.  Then  adding  all,  bottle  and  keep  corked  up  to  prevent  the  ammonia 
from  escaping.  Write  upon  the  strips  of  zinc  with  a  quill  pen,  shaking  often 
while  writing.  Some  attach  the  zinc  labels  by  ciitting  one  end  narrow,  then 
bend  it  ai-ound  a  limb.  Others  with  copper  wire.  This  ink  makes  a  black 
mark  that  will  shoT.  plainly,  and  also  be  durable. 

Fall  Planting  Best  for  Raspberries,  Blackberries,  Ourrants 
Gooseberries,  Grapes,  etc.— The  Fruit  Recorder  tells  its  readers  that  all 
of  the  abo\?-named  fruit  "set  out  in  the  fall,  even  in  October,  before  the  leaf 
drops,  will  make  double  the  growth  and  double  the  fruit  the  next  year  than 
if  planted  in  the  spring."  I  recommend  its  early  setting,  that  the  fall  rains 
may  settle  the  dirt  nicely  about  the  roots  so  they  begin  their  growth  with  the 
opening  of  spring,  "  even  throwing  out  rootlets  in  the  fall,"  mulching  before 
freezing  with  litter  of  any  kind,  manure,  tan  bark,  sawdust,  inverted  sods,  hay 
or  straw,— over  each  hill— and  they  will  come  out  all  right  in  the  spring,  and 
begin  to  grow  as  soon  as  frost  is  out,  scarcely  a  plant  failing. 

Remarks.— There  isn't  a  doubt  about  it.  And  it  is  believed  by  tne  author 
that  fall  planting  of  fruit  trees  must  be  found  equally  advantageous,  in  being 
more  likely  to  live  and  also  to  thrive  better  generally.  And  now,  a^i  we  began 
this  department  with  "  The  Successful  Farmer,  What  he  Does  Not  and  What 
he  Does,  Applicable  to  All  Business  Men,"  we  will  close  it  with : 

The  Happy  Parmer,  How  He  Does  His  Work,  Equally  Ap- 
plicable to  All  Laborers,  and  to  Everybody.— The  following 
thoughts  have  more  reference  to  the  spirit  in  which  work  is  best  done,  than  to 
the  way,  physically,  of  doing  it.    Carlyle  says : 


AQRICULTURAL. 


789 


"  Give  U8,  O,  give  us  the  man  who  sings  as  his  work  1    He  will  do  mora 
In  the  same  time— he  will  do  it  better— he  will  persevere  longer." 
Another  writer  makes  short  work  of  it  in  the  following  couplet : 
"  Whistle  and  hoe,  sing  as  you  go  ; 
Shorten  the  row  by  the  songs  that  you  know." 

Another  thinks  it  important  to  "push  things"  "in  life's  earnest  battle," 
as  well  as  in  war  ;  and  also  shows  us  that  those  "only  prevail,"  or  come  off 
final  victors,  who  "  never  say  fail,"  by  the  following  stanza  : 
"  Keep  pushing !  'tis  wiser  than  sitting  aside, 
And  sighing  and  watching  and  wailing  the  tide  ; 
In  life's  earnest  battle,  they  only  prevail, 
Who  daily  march  onward  and  never  say  fail." 

No  matter  how  distasteful  any  particular  kind  of  work  may  be,  in  the 
beginning,  if  it  is  taken  up  with  a  feeling  that  one  has  got  to  "  Hoe  his  own 
row,"  and  that  although  there  may  be  some  other  kind  of  work  that  would 
suit  better  ;  yet,  as  this  is  all  that  offers  for  the  present,  I  am  going  at  it  as  I 
would  if  I  loved  it.    Of  such,  a  writer  says  : 

•'  Who  loves  his  work  and  knows  how  to  spare. 
May  live  and  flourish  anywhere." 

Then  all  I  have  further  to  say  is,  go  at  whatever  you  have  to  do  with 
cheerfulness,  "sing."  or  "whistle,"  as  suits  you  best ;  but  be  cheerful,  any- 
how ;  "push  things"  whenever  they  need  pushing ;  never  allow  a  thought  of 
"giving  up  the  ship,"  and  you  will  soon  love  your  work,  and  must  "  flourish" 
—succe'jd— almost  "  anywhere,"  and  at  almost  anything,  because  entered  upon 
with  a  "determination  to  conquer  "  be  you  farmer,  laborer,  or  business  man, 
boy  or  girl,  man  or  woman,  in  the  natiure  of  things  you  must  succeed. 


•:*^^ 


I 


MEOHANIOAL 


L  BBASS.  TO  CLEAN.— Nitric  acid,  1  part;  sulphuric  acid,  14  part; 
{half  as  much)  in  a  stone  jar.  DiRECTio>Td. — "Have  ready  a  pail  of  fresh  water 
and  a  box  of  sawdust.  Dip  into  the  acid  (or  swab  on),  then  into  the  water  (or 
swab  on),  and  rub  with  the  sawdust.  A  brilliant  color  is  immediate.  If 
things  are  greasy,  first  dip  into  a  strong  solution  of  potash  or  soda  (or  swab  on), 
to  cut  the  grease.  It  is  used  at  the  U.  S.  arsenals,  and  considered  the  best  in 
the  world. 

2.  How  to  Clean  Brass,  Copper,  Tin,  etc.— The  following  mix- 
ture will  be  found  the  best  thing  for  cleaning  brass,  copper,  tin,  stair-rods, 
taps,  and  even  windows,'  and  it  is  quite  worth  the  trouble  of  making :  ^hit- 
ing,  pulverized  rotten  stone,  and  soft  soap,  each  1  lb. ;  vinegar,  1  cup,  ana  as 
much  water  as  makes  it  a  thick  paste;  spirits  of  turpentine  J4  V^^^^-  Dibeo 
TI0N& — Let  it  boii  fully  10  minutes,  and  when  nearly  cold,  add  the  turpentine, 
and  store  in  wide-mouthed  pickle  jars  of  glass  or  stoneware.  When  to  be 
used,  put  a  very  little  of  it  on  a  rag,  and  rub  the  article  until  it  becomes 
bright.  Polish  with  a  soft  leather  dipped  in  powdered  bath-brick.  Unless 
bath-brick  is  used,  it  soon  tarnishes. 

3.  Brass,  the  Dirtiest,  to  Clean  Very  Quickly.— Finely  nibbed 
bichromate  of  potassa,  mixed  with  twice  its  bulk  of  sulphuric  acid,  and  an 
equal  quantity  of  water,  will  clean  the  dirtiest  brass  very  quickly. 

4.  Another.— Clean  brass  with  a  paste  made  of  oxalic  acid,  1  oz. ;  rot- 
ten stone,  6  oz. ;  and  enough  whale  oil  and  spirits  of  turpentine,  in  equal  quan- 
tities to  mix. 

6.  Stained  Brass,  Silver,  etc.,  to  Clean.  —Whiting  wet  with 
aqua  ammonia  will  clean  stains  from  brass  and  silver,  and  is  excellent  for 
polishing  door  knobs,  of  brass,  or  silver,  faucets,  fenders,  rods,  etc. 

Remarks. — All  the  foregoing  are  good,  so  take  your  choice  of  such  as  you 
can  obtain  the  handiest. 

1.  Steam  Pipes  to  Cover,  to  Prevent.  Loss  of  Heat.— Coal 
ashes  4  parts  (qts.  or  bushels,  no  matter  what  the  measure),  sifted  through  a 
riddle  4  meshes  to  the  inch;  calcined  plaster  (of  Paris),  wheat  flour,  and  fine 
dry  clay,  each  1  part  (1  measure  of  each  of  these  are  used  to  4  of  ashes.) 

Directions — Mix  ashes  and  fine  clay  together  (with  water),  to  the  thickness 
of  thin  mortar,  in  a  mortar- trough;  mix  the  calcined  plaster  and  flour  together 
dry,  and  add  to  the  ashes  and  clay  mortar,  as  you  want  to  use  it;  put  it  on  the 
pipes  in  two  coats,  according  to  the  size  of  the  pipe.  For  a  6-inch  pipe,  Ist 
<^  1}^  inches  thick,  the  2d  coat  about  %  inch.    Afterwards  finish  with  ai 

790 


V 


MEOUANICAL. 


791 


bard  fiDish,  same  as  for  a  room.    About  2>^  hours  will  be  required  to  set,  on  a 
hot  pipe. 

2.  Steam  Pipes,  Protection  Eflacient  and  Cheap.— A  mechanic 
reports  through  the  Detroit  Post  and  Tribune,  a  little  different  from  the  above, 
you  will  see,  using  hair  and  leaving  out  the  flour.  He  says:  "  One  hundred 
lbs.  of  clay  are  mixed  with  water,  and  100  lbs.  of  fine  ashes  added  and  well 
kneaded,  then  mix  with  1  lb.  of  hair.  This  mixture  is  well  incorporated  and 
allowed  to  stand  until  needed  to  use.  Just  before  using,  10  lbs.  of  ground 
plaster  of  Paris  are  mixed  with  it.  The  mixture,  of  course,  soon  sets,  and 
cannot  be  kept  over  12  hours  after  the  plaster  is  added." 

Bema/rka.— The  clay  should,  no  doubt,  be  dry,  then  made  fine,  else  allow- 
ance made  for  the  moisture  in  it;  and  this  latter  make  no  distinction  as  to  ashes, 
whether  wood  or  coaL  I  think  cleanly  sifted  coal  ashes  preferable.  The  plas- 
ter of  Paris,  it  will  be  seen  too,  is  not  calcined  (dried  in  a  hot  kettle.)  If  so 
done,  it  sets  quicker,  which  is  its  only  advantage,  and  it  may  be  an  advantage, 
sometimes,  not  to  have  it  set  too  quick.  The  hair,  I  think,  a  decided  advan* 
tage,  but  it  should  be  thoroughly  whipped.  If  good  for  pipes,  it  must  be 
equally  good  for  boilers. 

"Zincing  Iron  "—Without  a   Battery.— "  The  following"  is  an 
excellent  and  cheap  method  for  preventing  iron  articles,  exposed  to  the  air, 
from  rust.    They 'are  to  be  first  cleaned  by  placing  them  in  open  wooden 
vessels,  in  water,  containing  ^  to  1  per  cent.  ("  ^  to  1  per  cent.,"  means  ^  to 
to  1  pt.,  or  part,  to  100  pts.  or  parts,  in  the  "wooden  vessel"  of  water),  of 
common  sulphuric  acid,  and  allow  th^m  to  remain  in  it  until  the  surface 
appears  clean,  (bright)  or  may  be  rendered  so  by  scouring  with  a  rag  or  wet 
sand.    rXhis  may  be  done  in  a  revolving  cylinder  by  machinery.]    According 
to  the  amount  of  acid,  they  may  require  to  remain  in  from  6  to  24  hours. 
[Then,  if  time  is  of  any  account,  use  more  acid,  up  5  or  6  per  cent.]    Fresh 
acid  must  be  added  according  to  the  extent  of  use,  and  the  amount  of  liquid; 
and  when  this  is  saturated  with  the  sulphate  of  iron  (the  rust  of  iron  from  the 
articles  being  cleaned)  it  must  be  renewed.    After  removal  from   this  bath 
("wooden  vessels,")  the  articles  are  rinsed  in  fresh  water  and  scoured  until 
they  acquire  a  clean  raetallic  surface  (become  "bright,"  as  above  remarked); 
and  then  they  are  to  be  placed  in  water,  in  which  a  little  slacked  lime  has 
been  stirred,  and  kept   there  until  the  next  afternoon.    When  thus  freed 
from  rust,  they  are  to  be  coated  with  a  thin  film  of  zinc,  while  cold,  by 
means  of  chloride  (more  commonly  called  muriate)  of  zinc,  which  is  made 
by  filling  three-fourths  full  a  glazed  earthen  vessel  with  muriatic  acid,  then 
adding  zinc  clippings  Gittle  pieces  of  zinc)  until  effervescence  ceases. 

[Effervescence  is  shown  by  the  rising  of  bubbles;  when  these  stop  rising, 
it  has  dissolved  all  the  zinc  it  will  cut,  is  saturated,  as  chemists  say,  and 
is  then  called  muriate  of  zinc,  and  is  the  same  as  tinners  use  upon  their 
seams  before  applying  solder.] 

"  This  liquid  (muriate  of  zinc)  is  now  to  be  turned  off  from  the  tmdiO' 
solved  zinc  and  preserved  in  glass  vessels.  .       .  r..  ;> 


792 


DR.  CHASE'S  RECIPES. 


"  For  use,  it  is  poured  into  a  sheet  zinc  vessel,  of  suitable  size  and  sliape 
for  tlie  objects  or  articles  to  be  zinced,  and  about  l-30th  part  of  its  weight  of 
finely  powdered  sal  ammoniac  is  to  be  added.  The  articles  are  to  be  immersed 
in  this  ("cold,"  as  above  mentioned),  and  a  scum  of  fine  bubbles  forming  on 
their  surface  in  from  one  to  two  minutes,  indicates  the  completion  of  this  t  art 
of  the  operation.  The  articles  are  next  drained  so  the  excess  may  how 
back  into  the  vessel.  The  iron  articles  are  thus  coated  with  a  thin  film  of 
zinc,  and  are  to  be  placed  on  clean  sheet-iron  plates,  heated  from  beneath, 
until  perfectly  dry,  and  then  dipped  piece  by  piece,  with  tongs,  or  other 
means,  into  very  hot,  though  not  glowing  molten  iinc,  for  a  short  time, 
until  they  acquire  the  temperature  of  the  melted  zinc,  into  which  they  are 
being  dipped.  They  are  then  removed  and  beaten,  or  tappeid  lightly,  to 
cause  any  excess  of  zinc  to  fall  off,  while  yet  hot." 

Nickel  Platingr,  "Without  Battery.— "  To  a  dilute  solution  of  the 
chloride  of  zinc— 5  to  10  per  cent.— (5  to  10  lbs.  to  100  lbs.  of  water)— enough 
sulphate  of  nickel  is  to  be  added  to  give  the  solution  a  decidedly  green 
color,  and  it  is  then  to  be  heated  to  boiling  in  a  porcelain  vessel.  The 
heating  makes  the  solution  cloudy,  but  does  not  injure  it.  The  articles  to  be 
nickel  plated  are  to  be  carefully  cleaned  of  rust  or  grease,  (see  1st  receipt 
above  for  cleaning  brass),  and  then  suspended  in  the  solution  from  30  to  60 
minutes,  the  biith  being  kept  at  a  boiling  temperature.  When  the  articles  are 
observed  to  be  uniformly  coated,  they  may  be  removed,  washed  in  water, 
in  which  a  little  chalk  is  suspended,  dried,  and  finally  polished  with  chulk, 
or  other  suitable  material." 

Remarks. — This  discovery  is  credited  to  a  Prof.  Slatba,  and  will  be 
found  valuable.  Precipitated  chalk  is  very  fine,  but  rotten  stone,  as  in 
some  of  the  above  receipts  for  polishing  brass  may  be  found  preferable. 
Zincing  is  done  mostly  on  small  cast-iron  articles,  while  this  nickel-plating 
is  used  on  a  finer  class  of  goods. 

Silver  Plating,  With  a  Battery.— 1.  Dissolve  1  oz.  of  pure  silver 
(like  old  coin)  in  nitric  acid,  by  pouring  the  acid  upon  the  silver  until  all  is 
dissolved— perhaps  4  ozs.  of  acid  to  cut  1  of  silver— then  dissolve  salt  in  soft 
water  until  very  stro!;g;  now  pour  of  this  salt  water  into  the  acid  and  silver 
until  all  the  silver  sinks  to  the  bottom,  scientists  say,  until  all  is  "  thrown 
down;"  then  fill  the  jar  or  bottle  with  soft  water,  shake  up,  and  let  settle; 
then  pour  off  carefully,  and  fill  again  and  again,  for  three  times,  sliaking  well 
each  time,  or  until  there  is  no  acid  or  taste  of  acid  left.  This,  if  carefully 
done,  without  waste,  gives  you  1  oz.  of  silver  in  fine  powder. 

2.  In  a  suitable  jar  or  dish,  dissolve  cyanide  of  potassium,  6  ozs,  in  soft 
rain  water,  2  qts.,  into  which  put  the  silver  powder,  which  will  be  dissolved 
therein,  and  this  constitutes  the  plating  solution. 

3.  In  this  solution  the  articles  to  be  plated  are  to  be  suspended  upon  a 
silver  hook.  And  in  this  solution  must  also  be  suspended  a  plate  (generally  in 
sheet  form)  or  piece  of  pure  silver,  with  about  as  much  surface  as  there  is 
surface  to  the  articles  to  be  plated,  as  it  is  necessary  to  keep  the  strength  of 


MECHANICAL. 


798 


the  solution  up  to  this  standard— the  silver,  therefore,  that  is  deposited  upon 
the  articles  being  plated,  dissolved  off  of  the  "  plate,  sheet,  or  piece  of  pure 
owVer,"  as  it  is  deposited  upon  the  articles — the  solution  remaining  full  strength 
and  ready  for  continued  use.  Of  course  the  '•  battery  "  is  connected  with  this 
"  plating  solution." 

Bemarka. — The  battery  used  is  the  same  as  used  by  telegraphers,  who  will 
instruct  one  how  to  prepare  and  "  connect "  it.  All  articles  to  be  plated  must 
be  freed  from  grease  with  a  solution  of  potash  or  soda,  as  in  the  above  pro- 
cesses. This  is  from  a  friend  in  Ann  Arbor,  whom  I  know  to  be  reliable  from 
over  36  years  acquaintance. 

Steel— To  Temper  Very  Hard.—"  Take  water,  2  measures— no  mat- 
ter what  size — wheat  flour,  %  measure,  and  1  of  common  salt. 

DiRBCTiONS. — Mix  into  a  paste ;  heat  the  steel  to  be  hardened  enough  to  coat 
with  the  paste— by  immersing  it  in  the  composition —after  wUch  heat  it  to  a 
cherry  red  and  plunge  it  in  cold,  soft  water.  If  properly  done,  the  steel  will 
come  out  with  a  beautiful  white  surface,  and  very  hard." 

Bemarks. — It  is  said  this  is  the  process  by  which  Stubbs'  flies  are  tempered, 
which  are  recommended  below,  for  drilling  glass. 

1.  Steel  and  Iron  Machinery— To  Keep  Prom  Busting.— 
Powdered  camphor  gum,  %  oz. ;  lard,  1  lb. ;  a  little  black  lead 

DiKBCTiONS. — Dissolve  the  gum  in  the  lard  by  heat;  remove  the  scum,  stir 
in  just  black  lead  enough  to  give  an  iron  shade.  Rub  this  over  cleaned  steel  or 
iron  machinery  of  any  kind,  and  leave  on  24  hours;  then  rub  wiih  a  soft  linen 
cloth,  and  it  is  safe  from  rust  for  a  long  time. 

'  Iron  or  Steel  Varnish— To  Prevent  Rust.— Rosin,  120  parts  (drs., 
ozs.  or  lbs.;;  gum  sandarach,  180;  gum  lac  (shellac),  60;  spirits  of  turpentine, 
120;  and  alcohol,  180  parts. 

DiBECTioNS.— Pulverize  the  three  first  articles  and  melt  together;  and 
gradually  (and  carefully,  to  avoid  taking  fire),  add  the  turpentine,  continuing 
the  heat  until  all  are  again  dissolved  (if  they  harden;  in  the  turpentine; 
then  add  the  alcohol,  and  filter  through  a  fine  cloth  (muslin)  or  thick  filtering 
paper,  bottle  and  cork  for  use. — Manvfadurer  and  Builder. 

BemOrks.— The  straining  or  filtering  'icates  its  intention  for  fine  articles; 
without  it,  it  would  do  for  outside  railing j,  c  jmamentation ;  and  if  desired  black, 
for  iron  balustrades,  fence,  etc.,  add  a  little  fine  lamp-black,  which  will  adapt 
it  to  such  work,  and  look  very  nicely.  See  also  Black  Paint.  How  to  Make 
ior  Iron  Work. 

3.  Steel— Rust  Upon— To  Remove.— Cover  the  steel  for  a  couple 
of  days  with  sweet  oil;  then  with  finely  powdered  unslacked  lime  (known  as 
"quick"  lime),  rub  the  steel  until  all  the  rust  is  removed;  re-oil  to  prevent 
further  rust.— Indian  Domestie  Economy. 

2.  Another  plan,  is,  to  place  the  rusty  article  in  a  bowl  of  kerosene, 
else  to  wrap  the  steel  in  a  cloth  well  wet  with  kerosene,  and  let  it  remain  24 
hours,  or  more;  then  scour  the  rusty  spots  with  brick  dust. 


7M 


DR.  CHASE'S  RECIPES. 


Remarks.— li  brick-dust  is  used,  bath  or  bristol  brick  would  be  best,  nut 
the  powdered  unslacked  lime  would  be  better  than  either,  as  it  has  an  active 
power  in  itself  of  removing  rust,  and  if  time  cannot  be  given,  this  powdered 
quick-lime,  and  the  sweet  oil  or  the  kerosene,  will  remove  it  in  a  few 
minutes,  by  thorough  rubbing;  so  will  it  with  ammonia.  Always  apply  oil,  or 
some  of  the  oily  mixtures,  at  the  last,  to  prevent  the  rust  from  deeper  penetra- 
tion. 

4.  Steel  Dinner  Elni^es.  Rust  to  Remove.— Cover  the  steel 
witl  sweet  oil,  well  rubbed  in;  let  them  remain  48  hours,  and  then  using  un- 
slacked lime,  finely  powdered,  rub  the  knife  till  all  the  rust  has  disappeared. 

Remarks.— I  should  not  like  to  go  without  my  meals  while  this  process 
was  going  on;  hence  I  should  let  them  lie  over  night  only,  and  risk  the  job  at 
that. 

5.  Steel  Apparatus,  and  Pine  Instruments,  to  Preserve 
Their  Polish,  by  Preventing  Rust— Prof.  Olmsford.  of  Yale  Col- 
lege,  says  :  "  This  is  done  effectually,  by  melting  slowly  together,  lard,  6  or  8 
oz.,  and  rosin,  1  oz. ;  and  stirring  till  cool.  It  can  be  wiped  off  nearly  clean,  if 
desired  as  in  a  case  of  knife  blades,  or  it  can  be  thinned  with  coal  oil,  or  beiti- 
zine.  The  surface  should  be  bright  and  dry,  when  applied,  as  it  does  not  pre- 
vent  oxidation  (rusting)  already  commenced." 

Remarks. — If  any  spots  of  rust,  remove  first  with  the  sweet  oil  and  piece  of 
quick  lime,  as  below.     And  remember  there  must  be  no  salt  in  the  lard. 

e.  feteel,  or  Iron  Buckles,  Jewelry,  etc.,  to  Clean.— Take  a 
piece  of  unslacked  lime,  free  from  grit,  or  hard  specks,  and  touch  it  to  sweet 
oil,  then  rub  them  with  it,  and  finish  with  chamois  or  buckskin.  For  orna- 
mental jewelry,  see  next  below. 

1.  Jewelry,  Ornaments,  Gold  Chains,  etc.,  to  Clean.— Wash 
in  soap  suds;  rinse  in  dilute  alcohol  (half  water,  half  alcohol),  and  lay  in  a  box 
of  dry  sawdust  to  dry;  then  rubbing  with  the  sawdust,  is  a  nice  way  to  clean 
such  goods. 

2.  Gilded  Washed,  or  Plated  Jewelry,  to  Clean.— Henry  M. 
M.  Morrison,  of  Wis.,  says  :  "  The  work  of  cleansing  gilt  articles  is  a  delicate 
task,  but  they  may  be  cleaned  by  rubbing  them  very  gently  with  a  soft  sponge 
or  brush,  dipped  in  a  solution  of  borax,  %  oz.,  to  water,  1  lb.,  (a  pt.  is  a  lb. 
the  world  around) ;  then  rinsing  in  pure  water  and  drying  with  a  soft  linen 
rag." 

3.  Another. — To  clean  gilt  jewelry,  put  cyanide  of  potassium,  1  oz.  to 
boiling  water  ^  pt.,  and  wlien  cold,  add  aqua  ammonia,  }4  o^.,  and  alcohol,  1 
oz.,  brush  gently  the  articlt  ^  with  this  compound.  Rinse  and  dry  with  a  cloth, 
chamois,  buckskin,  or  sawdust  as  in  No.  1,  above. 

Remarks.— Cyaxdde  of  potash  is  poison,  so  don't  let  children  drink  it  nor 
get  it  into  a  sore  spot  in  using  it. 

4.  Silverware,  to  Keep  it's  Orlfifinal  Luster.- The  proprietor 
of  one  of  the  oldest  silverware  houses  in  Philadelphia  says:     "  Housekeepera 


MECHANICAL. 


785 


rain  thdr  silverware  by  washing  It  in  soapsuds,  which  destroys  the  ori^nal 
luster,  and  makes  it  look  like  pewter.  When  It  needs  polishing,  he  says:  take 
a  piece  of  soft  leather  (chamois)  and  whiting  and  rub  hard. 

Remarki.—'Whea,  of  course,  never  use  soap  in  cleaning  it,  but  take  the 
following : 

5.  Silverware,  to  Wash.— "Put  aqua  ammonia,  1  tea-spoonful  to 
very  hot  water,  1  pt.,  and  wash  quickly  with  a  small  soft  brush,  kept  for  the 
purpose  only,  and  dry  with  a  clean  Ihien  towel ;  then  rub  very  dry  with  cha- 
mois. Washed  in  this  manner  silverware  becomes  again  brilliant,  and  requires- 
no  polishing  with  any  of  the  powders,  or  whiting  usually  employed,  and  lasts 
much  longer. 

^marA».— Nothing  could  be  more  sensible,  still  the  following  is  also 
sensible : 

a.  Silverware,  Knives  and  Porks,  Tin,  etc. ,  to  Brighten  after 
Cleaning, —Put  the  finishing  touch  to  them  by  rubbing  with  old,  dry  news- 
paper. It  is  a  fine  polisher.  Some  of  these  receipts  are  quite  domestic,  but 
still  they  are  equally  mechanical. 

Silvering  Powder.— Chloride  of  silver,  1  dr.;  potassa  alum,  2  drs.; 
common  salt  and  cream  of  tartar,  each,  1  oz. 

Directions.— First  dip  the  article  to  be  silvered  into  a  strong  solution  of 
salt  in  water ,  then  rub  with  the  powder  ;  wash  and  c'ry  with  a  soft  cloth,  and 
polish  with  any  of  the  above  plans. 

iZemaj'As.— Druggists  in  small  places  may  say  there  is  no  "  potassa  alum," 
but  there  is,  and  also  "  ammonia  alum." 

Zino,  to  Clean.- Take  sulphuric  acid,  1  oz.;  water,  3  ozs. 

DiRKCTiONs.— Wash  quickly  with  the  mixture,  rinse  immediately  with 
warm  water,  wipe  dry  with  a  cloth,  and  polish  with  whiting,  brightens  it 
nearly  equal  to  new. 

Soldering  German  Silver.— To  solder  German  silver,  pour  out  some 
spirits  of  salt  into  an  earthen  dish,  and  put  a  piece  of  zinc  in  it.  Then  scrape 
the  parts  clean  that  are  to  be  soldered,  and  paint  over  with  the  spirits  of  salt. 
Next  put  a  piece  of  pewter  solder  on  the  joint  and  apply  the  blow-pipe  to  it. 
Melt  five  parts  of  German  silver  and  four  parts  of  zinc  into  thin  cakes,  then 
powder  it  for  solder. — Rural  New  Yorker. 

Remarks. — The  phrase,  "spirits  of  salt,"  is  the  old  name  for  muriatic  acid, 
as  now  called  ;  and  all  the  zinc  should  be  put  in  that  the  acid  will  dissolve  ; 
then  it  is  called  "  muriate  of  zinc,"  which  is  what  is  to  be  put  on.  Where  he 
says,  "  Then  scrape  the  parts  clean  that  are  to  be  soldered,  and  paint  over  with 
thd  spirits  of  salt."  This  "muriate  of  zinc"  is  the  proper  "flux,"  or  solution 
for  all  soldering.  See  Soldering  Cast  Iron,  next  below,  calling  for  the  "mu-^ 
riatic  acid."  It  should  be  kept  corked  and  away  from  children,  as  it  is 
poisonous — eats  or  destroys  clothing,  as  well  as  flesh,  hence  apply  with  a  swab. 

2.  Soldering  Oast  Iron.  A  paper  called  the  Engineer  says  that 
Soldering  cast  iron  is  generally  considered  to  be  very  difficult,  but  it  is  only 


796 


DR.  CHASE'S  RECIPES. 


«  question  of  thoroughly  making  bright  the  surface  i;o  be  soldered,  and  using 
good  solder  and  a  clean  swab,  with  muriatic  acid. 

Remarka.—ThQ  muriate  of  zinc  is  the  article  to  use  in  this,  as  In  all  other 
«olderings. 

G-lass  Q-lobes,  to  Olean.— If  the  globes  are  much  stained  by  smolce, 
«oak  them  in  tolerably  hot  water  with  a  little  washing  soda  dissolved  in  it,  then 
put  a  tea-spoonful  of  powdered  carbonate  of  ammonia  into  a  pan  of  lukewarm 
water,  and  with  a  tolerably  hard  brush  wash  the  globes  till  the  smoke  stain 
disappears ;  rinse  in  clean,  cold  water,  and  let  them  drain  till  dry.  They 
will  be  quite  white  and  clear. 

Remarka. — Aqua  ammonia,  which  is  more  likely  to  be  in  the  house,  will 
do  as  well,  but  a  tea-spoonful  of  either  is  not  enough  for  a  "  pan  of  water,'* 
but  only  for  a  pint  of  water  or  one  quart  at  most. 

1.  White  Paint,  to  Olean.-— Take  a  small  quantity  of  fine  whiting 
on  a  damp  piece  of  flannel  ;  rub  gently  over  the  soiled  surface  and  the  effect 
will  almost  equal  the  original  purity. 

Remark8,—QGe  the  next  receipt  for  washing  off,  if  needed. 

2.  Oil-Painted  Surfaoes,  to  Olean.— Take  a  piece  of  soft  flannel, 
put  it  in  warm  water,  and  squeeze  it  till  it  feels  dry ;  next  dip  gently  on  to  some 
very  finely  pulverized  French  chalk,  and  rub  the. painted  surface  with  the  flan- 
nel ;  the  effect  will  be  the  removal  of  all  dust,  greasy  matter,  and  dirt ;  the 
surface  is  next  washed  with  a  clean  sponge  and  water,  and  dried  with  a  piece 
of  wasli-leather.  This  method  does  not  injure  the  paint  like  soap,  and  pro- 
duces a  very  good  result. 

^mar^— Wash-leather  is  split  sheepskin,  prepared  as  chamois,  and  used 
for  the  same  purposes,  very  properly,  too,  because  much  cheaper. 

Traoingr  Paper,  to  Make.— To  wet  common  drawing  paper,  or  any 
other  k?nd,  with  benzine,  it  becomes  transparent  immediately,  and  can  be 
placed  over  a  drawing,  or  picture,  to  be  transferred,  by  tracing  with  a  pencil, 
ink,  or  water-colors,  which  will  not  spread  nor  run  upon  its  surface.  This  is 
condensed  from  the  Engineering  and  Mining  Journal,  and  may  bo  relied  upon. 
If  the  work  is  not  completed  before  the  paper  loses  its  transparency  by  evapo- 
ration of  the  benzine,  you  can  dampen  that  part  again,  to  complete  it.  This 
is  a  new  discovery,  and  valuable. 

1.  Glass,  to  Break  as  You  Like.— File  a  little  notch  in  the  edge, 
at  the  point  you  wish  to  break  from  ;  then  put  a  suitably  shaped  red-hot  iron 
upon  the  notch,  and  draw,  slowly,  in  the  direction  you  wish.  A  crack  will 
follow  the  ^ron,  caused  by  the  heat,  if  not  drawn  too  fast. 

2.  Glass,  to  Drill. — To  drill  glass,  use  a  file  drill,  and  keep  it  wet 
with  a  mixture  of  camphene  and  spirits  of  turpentine.  Heretofore  turpentine 
has  been  used  alone.  The  camphene  helps  to  give  the  drill  a  better  bito.-~ 
Scientijio  Anherican. 

Remarks. — It  is  claimed  that  a  Stubb's  triangular,  or  8-square  file,  ground 
to  a  proper  shape,  make;  the  best  drill  for  glass,  and  some  have  claimed  thai' 


\ 


MECHANICAL. 


797 


water  only  or  turpentine,  do  equally  well  to  keep  the  glass  wet  with.  Again 
turpentine  with  garlic  juice  In  it,  is  claimed  to  be  the  best.  The  file  must  be 
ground  so  that  the  edge  is  sharp,  and  the  width  that  the  hole  is  to  be.  The  fllo 
perhaps,  had  best  not  be  heated,  as  the  temper  can  seldom  be  made  equal  to 
that  of  the  maker,  (If  Stubbs  tempers  his  flies  as  given  on  page  798,  why 
can  not  any  good  blacksmith  do  it  ?)  but  if  heated,  while  hot  shape  it  to  suit» 
then  re-temper  as  Stubbs  is  said  to  do  T  A  man  in  Jackson,  Mich.,  claimed,  ia 
writing  to  the  Scientifle  American,  that  he  had  drilled  4  holes  through  J^  Inch 
plate  glass  in  16  minutes,  and  that  water  was  equally  as  good  as  turpentine 
to  keep  wet  with. 

1.  Furniture,  Black  Walnut  Stain.— Take  1  pt.  of  very  thin  glue, 
its  adhesiveness  being  just  perceptible  between  the  thumb  and  fingers.  Put 
Into  it  1  tea-spoonful  of  raw  iunber,8tlr  it  well,and  put  on  warm  with  a  sponge  or 
brush.    When  dry,  brush  ofC  and  varnish,  or, 

2.  Take  1  tea-spoonful  of  Venetian  red  and  %  tea-spoonful  of  lampblack, 
mix  Into  a  paste  and  then  dilute  with  1  pt  of  glue-water,  as  before.— «7(mr7ui2  of 
Chemistry. 

3.  Ebony,  or  Blaok  Stain  Upon  Pine,  or  Other  Soft  Woods.^ 
Make  a  strong  decoction  of  logwood  by  boiling,  and  apply  boiling  hot,  3  or  4 
times  according  to  the  shade  desired,  allowing  it  to  dry  between  applications ; 
then  apply  a  solution  of  acetate  of  iron.  This  is  made  by  putting  iron  filings 
into  good  vinegar.  These  penetrate  the  wood  deeply,  and  are  very  black,  or 
less  deep,  according  to  the  number  of  applicationa 

4.  Polish,  Fine  For  Furniture.— Linseed  oil,  and  old  ale,  each  ^ 
pt.;  the  white  of  1  egg,  beaten;  alcohol,  and  muriatic  acid,  each  1  oz.,  mix. 

DmBOTioNB. — Dust  the  furniture,  shake  the  polish,  and  apply  with  a  wad 
of  batting  or  cotton  fiannel,  and  finish  with  an  old  silk  handkerchief. 

JRemarks. — This,  and  any  of  the  others,  will  keep  any  length  of  time,  if 
corked. 

6.  .Polish  to  Brighte  Old  Furniture,  Pianos,  etc.— Dissolve 
orange  shade,  gum  shellac,  4  oz.  in  95  per  cent,  alcohol,  1  qt. ;  then  add  linseed 
oil,  1  qt. ;  spirits  of  turpentine,  1  pt. ;  shake  and  also  add  sulphuric  ether,  and 
aqua  ammonia,  each  4  oz.  Shake  well  when  used,  rubbing  until  a  polish  ap- 
pears.— Good  Cheer. 

6.  Polish,  Simple.— Equal  parts  of  spirits  of  turpentine,  linseed  oil, 
and  good  vinegar,  mixed,  and  rubbed  on  with  flannel,  until  polished,  is  excel* 
lent.  Some  persons  prefer  sweet-oil  instead  of  the  linseed. — Moore's  Rural 
Ifew  Yorker. 

Remarks.— For  the  sweet-oil  plan,  see  the  next  receipt. 

7.  Polish,  Bzoellent  ead  Good.— To  make  a  good  polish  for  furni- 
ture, take  alcohol,  good  vinegar  and  sweet-oil,  equal  parts  of  each,  or  a  little 
more  of  the  last.  Shake  the  bottle  well,  daily,  for  three  weeks,  when  it  is  flt 
for  use,  but  the  longer  it  stands,  the  better  it  is.  The  furniture  must  be  rubbed 
till  the  polish  is  dry.    Apply  every  2  or  8  months;  and  rub  the  furniture  with 


'^QS 


DR.  OEABE'a  RE0IPE8. 


a  dry  cloth  every  time  It  Is  dusted.    For  dining-room  tables  and  sideboards, 
UBO  the  polish  every  weels,  as  it  makes  them  beautifully  bright. 

^7»arA».— White-wine  vinegar,  when  it  can  he  got,  is  considered  the  best 
8.    Polish  for  Pianos,  etc.— Raw  linseed  oil  (raw,  which  is  unboiled 
oil,  the  Iciad  intended  in  all,  except  the  last  one  given),  1  qt. ;  spirits  of  turpen- 
tine, %  Pl^- ;  alcohol,  benzine,  and  aqua  ammonia,  eacL\,  4  oz.    8hal(e  when 
applied,  and  rub  well. 

O.  Polish,  Oheap  and  Qood.— Gum  shellac  and  rosin,  each  2  oz.; 
alcoLwrl,  1  pt. ;  mix  and  let  stand  24  hours,  or  until  dissolved,  shaldng  occa- 
sionally; tb  on  add  spirits  of  turpentine,  8  pts.;  boiled  linseed  oil,  2  qts.  ;red 
anallne,  15  grs. ;  oil  of  citronella,  %  oz.  Shake  well  when  used.  Apply  with 
cotton  flannel. 

Eemarks. — This  is  given  in  large  quantities,  as  it  has  been  made  and  sold 
eAtensivoly.    The  analine  is  only  to  color,  and  the  citronella  to  flavor. 

Furniture,  Upholstered.  Oarpets,  Furs,  Fannels,  Etc.— The 
Trade  Secret  for  Riddingr  of  Moths. — A  trade  secret  among  upholsterers 
for  ridding  furniture,  etc.,  of  moths,  is  the  following:  "A  set  of  furniture 
that  seonied  to  be  alive  with  the  larvee,  and  from  which  hundreds  of  these  pests 
hod  been  picked  and  brushed,  was  set  into  a  room  by  itself.  Three  gallons  of 
benzine  was  purchased,  at  30  cents  a  gallon,  retail  Using  a  small  watering 
pot,  with  a  flue  rose-sprinkier,  the  whole  upholstery  was  saturated  through  and 
through  with  the  benzine.  Result:  Every  moth,  larvoe  and  egg  was  killed. 
The  benzine  dried  out  in  a  few  hours,  and  its  entire  odor  disappeared  in  3  or  4 
days.  Not  the  slightest  harm  happened  to  the  varnish,  or  wood,  or  fabric,  or 
hair-stufflng.  That  was  months  ago,  and  not  a  sign  of  a  moth  has  since  ap- 
peared. The  carpets  were  also  sprinkled  all  around  the  sides  of  the  room,  with 
equally  good  effect.  For  furs,  flannels— indeed,  all  woolen  articles  containing 
moths,— benzine  is  most  valuable.  Put  them  in  a  box,  sprinkle  them  with 
benzine,  close  the  box  tightly,  and  in  a  day  or  two  the  pests  will  be  extermi- 
nated, and  the  benzine  will  all  evaporate  on  opening.  In  using  benzine  great 
care  should  be  taken  that  no  flre  is  near  by,  as  it  is  very  inflammable.— Tecwm- 
seh  (Mich.)  Herald. 

Remarks. — There  is  not  a  doubt  of  this  fact,  for  I  know  that  benzine  is 
"  death  to  bed-bugs,"  and  so  is  gasoline,  which  may  be  equally  good  for  moths, 
and  being  much  cheaper,  is  worthy  of  trial.  It  will  evaporate,  too,  as  quickly 
as  the  benzme. 

L  Paint— Oheap,  as  Used  at  Iowa  OoWege,  Suitable  for 
Fences,  Oheap  Bull(Ungs,  Tenement  Houses,  Eto.— Crude  petroleum, 
8  parts — qts.  or  gals. — ^boiled  linseed  oil,  1  part,  with  "  mineral  paint,"  for 
body.  7^ 

Remarks. — ^A  report  having  got  into  some  of  the  papers,  that  such  a  pamt 
had  been  used  on  some  of  the  college  buildings,  an  inquiry  about  its  value  led 
Prof.  S.  A.  Knapp  to  make  the  following  explanation.    He  says: 


MECUANICAL. 


700 


"Five  buildings  and  conaiderable  fence  upon  the  Iowa  Agilcultunl 
CJollege  Farm,  have  been  painted  with  this  preparation.  Upon  some  of  them 
It  has  been  one  year,  and  thus  far  it  has  appeared  to  be  fully  equal  to  more  ex- 
pensive paints,  in  body,  durability  and  in  retention  of  color.  It  is  especially 
adipted  to  cheap  outbuildings,  covered  with  rough  boards.  If  35  lbs.  of  white 
lead  bo  added  to  each  10 )  lbs.  of  mineral  paint,  the  mixture  answers  a  very 
excellent  purpose  for  tenement  houses.  [I  see  another  writer  claims  that  1  lb. 
of  lead  to  4  lbs.  of  mineral  paint,  Is  sufficient.]  Many  experienced  painters 
have  examined  t  ic  buildings  covered  with  this  paint,  and  affirmed  that  it  made 
a  better  coverin;;  than  pure  lead  and  oil.  This  is  doubtless  an  extreme  view. 
It  may,  however,  fairly  be  considered  as  a  reliable  paint  for  protection  of  the 
fences  and  cheaper  farm  buildings." 

2.  Black  Paint— How  to  Make  for  Iron  PenoeB,  Balustrades, 
Farm  Implemants,  Etc. — Coal-tar,  2  qts. ;  benzine,  or  benzole,  1  pt.,  or  a 
little  more,  to  thin  it,  to  lay  on  nicely  with  a  brush.  As  the  benzine  is  very 
evaporative,  make  no  more  than  Is  to  be  used  at  the  time. — Industrial  Monthly. 

i?emar/fc«.— This  is  claimed  to  be  more  durable  than  oil  and  lamp-black 
paints,  even  where  that  was  varnished,  having  been  in  use  three  years  when 
the  report  was  made. 

3.  Paint  for  Floors. — A  writer  claims  there  "  is  but  one  paint  suitable 
for  floors,  and  this  is  French  oclire.  And,  1st,  if  the  boards  have  shrunk, 
clean  out  the  cracks,  and,  with  a  small  brush,  give  them  a  heavy  coat  of  boiled 
linseed  oil,  then  putty  them  solid  and  smooth.  2d.  Paint  the  whole  floor 
with  a  mixture  of  much  boiled  oil  and  little  ochre  for  the  first  coat;  then  after 
it  is  well  dried,  give  two  more  coats  of  much  ochre  and  little  oil;  and  finally 
finish  with  a  coat  of  firat-rate  copal  varnish.  It  is  extremely  durable-  for  floors, 
windows,  or  outside,  such  as  verandas,  porticoL  i  and  the  like.  A  floor  stain, 
he  continues,  is  best  mixed  in  oil,  and  finally  varnished." 

Remarks.— \i  "  a  floor  stain  is  best  mixed  in  oil  and  varnished,"  take  the 
following: 

4.  Floor  Stain.—"  Boiled  linseed  oil,  1  gal. ;  5  cts.  worth,  or  3  heap- 
ing table-spoonfuls  of  burnt  umber;  heat  the  oil  hot  in  an  iron  kettle— soap 
will  clean  it  easily— then  stir  in  the  finely  powdered  umber,  and  with  an  old 
paint  brush  epply  it  as  hot  as  yon  can;  then,  says  a  lady  in  the  Blade,  farewell 
scrubbing.    A  mop,  wrung  out  of  warm  water,  will  clean  it  nicely." 

Bemarks. — This  amount  was  given  for  a  floor  of  14  to  16  feet  square;  but 
it  Is  about  twice  as  much  as  needed  If  only  one  coat  is  to  be  given.  The  fol- 
lowing receipt  may  be  liked  better,  as  it  has  spirits  of  turpentine  in  it,  which 
causes  it  to  penetrate  the  wood  more  deeply;  and  it  has  some  "dryer "also, 
which  makes  it  dry  quicker  than  without  it.  It  was  given  in  the  Detroit  Post 
and  Tribune,  coming  from  a  painter,  as  follows: 

6.  Stain  Black  Walnut  for  a  Pine  Floor,  Light  Shade.—"  For 
an  ordinary  sized  room,  boiled  oil  and  spirits  of  turpentine,  each  1  qt. ;  dryer, 
1  glU  (4  ozs.);  burnt  umber,  ij  lb.    Mix  thoroughly  and  thin,  or  your  floor 


800 


DB.  OHASE'a  REOIPEa. 


will  be  black  as  your  shoe  nearly.  [Then  put  In  only  sufficient  of  the  umbei 
to  give  the  shade  desired.]  If  the  floor  is  not  to  be  varnished,  use  turpentine, 
1  pt.  only,  nnd  boiled  oil,  8  pts.,  to  make  it  more  glossy." 

6.  Paint,  Flexible,  for  Canvas.— Yellow  soap,  thinly  sliced,  3^ 
ozs. ;  boiling  water,  1 J  gals.  Dissolve  the  soap  by  more  heat,  if  necessary,  and 
grind  the  wholfi  solution,  while  hot,  with  135  lbs.  of  good  oil-paint.  Keep 
same  proportions  for  any  amount  needed. 

7.  Paint,  Old,  to  Remove.— Stone  lime,  8  ozs. ;  pearlash,  or  salera- 
tus,  1  oz. 

DinECTioNS.— Slack  the  lime  with  water,  and  mix  in  the  pearlash,  or  salera- 
tus,  using  only  water  enough  to  make  a  paste.  Spread  this  upon  the  paint  to 
be  removed,  and  let  it  remain  over  night,  or  until  soft,  when  It  can  all  be 
scraped  oflf. — Scientific  American. 

RemarJca. — Where  pearlash  or  saleratus  cannot  be  obtained,  sal  e?<i.*  may 
take  their  place. 

Pire-Proof  Wash  for  Shinffle  Roofs.— Freshly  slacked  lime,  salt 
and  fine  sand,  or  wood  ashes,  equal  parts,  made  into  a  wash  and  put  on  freely, 
as  any  ordinary  whitewash  is  done,  is  said  to  render  shingles  fifty-fold  more 
safe  against  taking  fire  from  falling  cinders,  or  otherwise,  in  case  of  a  fire  in 
the  vicinity. — Fireman's  Journal. 

L  Oement,  Orystal,  or  Liquid  Glue  for  General  Purposes. 
— "Hard  water,  8  qts.;  white  glue,  3  lbs.;  dry  white  lead,  \  lb.;  aqua  am- 
monia, 1  oz. ;  spirits  of  camphor,  3  ozs. ;  salt,  1  heaping  table-spoonful ;  alco* 
hoi,  1  qt.  ;  gum  shellac,  \  lb. 

DiBBCTiONS.  —Put  the  shellac  into  the  alcohol  until  dissolved.  Dissolve  the 
glue  in  the  water  by  putting  into  a  tin  dish  and  setting  into  a  pan  of  hot  water 
to  prevent  burning  the  glue,  till  dissolved  ;  then  put  the  glue  water  and  shel- 
lac, dissolved  in  the  alcohol,  together  in  a  pan  or  kettle,  to  allow  all  to  be 
brought  to  a  boiling  heat,  stir  in  the  powdered  white  lead  ;  then  the  ammonia 
and  spirits  of  camphor,  and  lastly  the  salt ;  stir  and  boil  a  few  minutes,  and 
bottle  while  hot. 

Bemarka. — This  receipt  was  sent  to  me  by  Albert  Stockwell,  of  Flint, 
Mich.,  who,  In  canvassing  for  my  receipt  books,  always  carried  this  cement 
with  him,  for  sale,  to  help  in  his  e  .peases.  He  spoke  very  highly  of  its  great 
strength  as  a  cement.    .  ',:,.,     .  '  i  i ' 

2.  Oement  for  Iron  Works.— It  is  sometimes  advisable  to  fix  two 
pieces  of  iron,  as  pipes  for  water  or  steam,  firmly  together  as  a  permanency. 
A  rust  cement  is  frequently  used,  and  the  materials  are  sal-ammoniac,  sulphur 
and  iron  borings.  If  the  cement  is  desired  to  act  quickly,  the  proportions 
should  bo :  Sal-ammoniac,  1  part  by  weight ;  sulphur,  3  parts  ;  iron  borings,  200 
parts.  The  sal-ammoniac  and  sulphur  should  be  pulverized,  and  the  borings 
of  iron  tolerably  fine  and  free  from  oil.  The  mixture  should  be  made  with 
water  to  a  conveniently  handled  paste.  The  theory  of  its  action  is  simply 
union  by  oxidation. 


MEC'UANJCAL. 


801 


8.  Cement  for  Leiither.— Sulphide  of  carbon,  10  parts;  :  j  of 
turpentine,  1  part ;  into  which,  in  a  suitable  bottle,  put  finely  cut  shreds  of 
pure  gutta  percha,  to  make  a  Ihlckly-flowlng  liquid.  To  remove  grease  from 
the  belts  or  leather  to  be  joined,  put  a  cloth  upon  it,  and  apply  a  hot  iron  for 
a  while  ;  then  apply  the  comeat  to  both  surfaces,  put  together  and  apply  pres- 
sure until  dry. 

4.  Cement  for  Rubber,  aud  to  Fasten  Rubber  to  Metal, 
Glass  and  Other  Smoo.h  Surfaoaa.— "  Powdered  shellac  is  softened  to 
ten  times  its  weight  of  stiouii  water  of  ammonia,  whereby  a  transparent  mass 
is  obtained,  which  becomes  fluid  after  keeping  some  little  time,  without  the 
use  of  hot  wa'-or.  lu  throe  or  four  weeks  the  mixture  is  perfectly  liquid,  and 
when  applie('.  it  will  be  found  to  soften  the  rubber.  As  soon  as  the  ammonia 
evaporates  the  rubber  liardens  again— it  is  said  quite  firmly — and  thus  becomes 
impervious  both  to  gases  and  to  liquids.  For  cementing  sheet  rubber  or  rubber 
mated"  ^  in  any  shape  to  metal,  glass  or  other  smooth  surfaces  the  cement  is 
highly  recommended." 

II.  Cement  for  Rubber  Goods,  Fastening  Rubber  Soles, 
Leather  Patches,  Straps,  etc.— Fill  a  bottle  one-tenth  full  of  native 
Indian  rubber  (gutta-percha)  cut  in  minute  shreds  ;  pour  in  benzole  till  the 
bottle  is  three-quarters  full ;  shake  every  few  days  until  the  mixture  is  as 
thick  as  honey.  This  dries  quickly.  It  is  useful  to  mend  rubber  shoes  or  any 
other  rubber  goods,  as  a  water  and  air-tight  cement  for  bottles — simply  dip- 
ping the  corks  into  it,  and  for  a  hundred  other  purposes.  Three  coats  of  this 
will  unite  leather  straps,  patches  and  rubber  soles  with  firomess.  To  make  a 
patch  invisible,  shave  the  edge  of  the  leather  quite  thin. 

6.  Cement,  Similar  to  that  upon  Postage  Stamps,  Gummed 
Labels,  eto.,  Good  for  Scrap  Books,  Labeling  on  Tin,  Glass,  eto. 
—Dextrine,  2  ozs.;  acetic  acid  and  alcohol,  each,  i  oz. ;  water,  2^  ozs. 

DiKEOTiONS. — Mix  the  dextrine,  acetic  acid  and  water,  stirring  until  thor- 
oughly mixed  ;  then  add  the  alcohol.  For  attaching  labels  to  tin,  first  rub  the 
surface  with  a  mixture  of  equal  parts  of  muriatic  acid  and  alcohol ;  then 
apply  the  label  gummed  with  a  very  thin  coating  of  the  cement,  and  it  will 
adhere  almost  as  well  as  on  glass.  A  thin  coat  only  is  needed  on  "  scraps," 
for  scrap  books. 

Remarks.— Knowing  the  value  of  a  paste,  or  cement,  somewhat  similar  to 
this,  where  the  adhesion  depended  upon  the  dextrine,  I  have  every  confidence 
in  this  for  all  the  purposes  named.  ,,   .  >  . 

6.  Cement  for  Small  Leaks  in  Steam  Boilers.— Experiments 
have  shown  the  following  to  be  effectual  for  stopping  small  leaks  from  the 
seams  of  boilers,  pipes,  etc.  Mix  equal  parts  of  air-slacked  lime  and  fine  sand; 
and  finely  powdered  litharge  equal  to  both  the  first.  Keep  the  powder  dry.  In  a 
bottle,  or  a  covered  box.  When  wanted  to  apply,  mix,  as  much  as  needed,  to 
a  paste,  with  boiled  linseed  oil,  and  apply  quickly,  as  it  soon  hardens. 


803 


DR  CEASE'S  BEOlPEa. 


II.  Oement.  Steam-Tlgrht.  and  Water-Tight  for  Joints.— 
Pure  white,  and  red  leads,  equal  parts  mixed  with  boiled  linseed  oil,  to  the  con- 
sistency required,  has  been  extensively  used  for  this  purp:  3e. 

Steam  Boilers,  to  Prevent  Inorustation  firom  Becoming  Hard. 
— A  bar  of  zinc  having  accidentally  been  left  In  a  steam  boiler,  when  under 
repairs,  it  was  afterwards  found  to  have  disappeared,  or  dissolved,  by  which 
the  Incrustations,  instead  of  becoming  hard,  were  muddy  and  soft,  and  hence 
easily  removed.  This  proves  that  the  zinc,  and  iron  of  the  boiler,  forms  a  bat- 
tery, the  zinc  being  consumed,  while  the  iron  is  protected,  which  Is  claimed  to 
be  a  valuable  discovery  In  engineering.  The  size  of  the  bar  of  zinc  would 
necessarily  depend  upon  the  size  of  the  boiler,  and  how  long  the  run  was  to  b» 
between  cleanings. 

Nails,  to  Drive  Into  Hard  Seasoned  Timber.— The  editor  of  the 
New  Genesee  Farmer  gives  the  following  account  of  witnessing  an  experi- 
ment  of  diiving  nails  into  hard  seasoned  timber,  fairly  dried.  "The  first  two 
nails,  after  passing  through  a  pine  board,  entered  about  an  inch,  only,  into  the 
hard  wood,  then  doubled  down  under  the  hammer;  but  on  dipping  the  points 
of  six  or  eight  nails  into  lard,  ev^ry  one  was  driven  home  without  the  least 
difficulty." 

Remarka, — Carpenters  who  are  engaged  in  repairing  old  buildings  some- 
times carry  a  small  lump  of  tallow  for  iHc  purpose  on  one  of  their  boots  or 
shoes. 

Oaloimining. — Take  four  lbs,  of  Paris  white,  put  it  in  a  pail,  cover  it 
with  cold  water  and  let  it  stand  over  night.  Put  into  a  kettle  4  oz.  of  glue, 
and  cover  it  also  with  cold  water.  In  the  morning  set  the  glue  on  the  stove, 
and  add  enough  warm  water  to  make  1  qt. ;  stir  it  until  dissolved.  Add  the 
glue  to  the  Paris  white,  and  pour  in  warm  water  till  the  pail  is  three-quarters 
full.  Then  add  bluing,  a  little  at  a  time,  stirring  it  well  until  the  mixture  is 
slightly  bluish.  Use  a  good  brush,  and  go  over  one  spot  on  the  wall  till  it  is 
thoroughly  wet.  If  your  brush  dries  quickly,  add  more  warm  water,  as  the 
mixture  is  too  thick.  The  brush  must  be  kept  wet.  This  mixture  costs  thirty- 
eight  cents. — Scientific  American. 

Sewing  Machine  Oil,  to  Make,  and  How  to  Use.— Take  the 
best  parafflne  oil,  and  the  best  sperm  oil,  equal  parts.    Mix. 

To  Use. — Clean  off  the  old  oil  with  benzine,  or  kerosene,  then  apply.  This 
I  obtained  from  a  sewing-machine  agent  who  said  he  had  manufactured  and 
sold  much  of  this  oil,  having  been  in  the  business  over  14  years.  Machines 
sboiild  be  cleaned  and  re-oUed  as  often  as  they  become  the  least  gummy. 


'ri 


\\ 


iPn  order  that  I  mtehj-  trt  '         ' ~"~ 

/""^'^^'•tiiat  those  interested  in  fh       •         "•™'''''^**°'^<'««doneto^. 

o^y.-nca  ..swarm- 1  IZZ'J'^  *  ■«»  "'-  '"    UveS„°:' ' 
Tlie  susgosuons  that  follow  .re  nTT.    ?  ""'  "'  "  ""e  i'  b  a  colonv 

^®  ^*  ^^«  Langstroth  hive. 

Itiscla-     d  ^^^'^  HIVE  TO  USE.  '         ^ 

mostinlrTftX'vLTrdf^^^^^^^  thelangstroth  is  the  one 

La„g,s  r  ,,  ,„,  ^^^j^  J^^^  pay  tr  "  ,  Tht    "  "'"''  ^'"'^  '  -'«Pted  the 

for  nothing.     Whatever  style  may  be  af  n/  ^   , "''  ^"^  ^"^^^'  ^^  ^ "^ni  hed  me 

-ovable  frames,  and  wLlTstd  Sme  in  t  '  '''''  '"^^'^^  ^^  -«  -"^ 

In  using  tlie  Lanffstroth  }„v„  '°  ^'^^  »P'ary. 

^  mwr  of  frames  Is  enough  to  raise  the 


804 


DR.  CHASE'S  RECIPES. 


necessary  amount  of  brood,  and  obliging  the  bees  to  put  the  surplus  honey  in 
the  sections  or  upper  stories. 

When  referring  to  the  Langstroth  hive,  reference  is  usually  had  to  the  size 
of  frame,  as  it  is  immaterial  what  the  external  appearance  of  the  hive  may  be, 
that  being  left  to  the  taste  or  fancy  of  the  bee-keeper. 

Before  commencing  any  operation  with  bees,  it  will  generally  be  better  to 
be  provided  with  a  bee-vail  and  a  smoker,  and  if  you  don't  want  to  be  stung  at 
all,  get  a  pair  of  rubl)er  gloves.  The  vail  can  be  bought  leady  made  for  about 
fifty  cents,  or  it  can  be  made  from  bobinett.  Brussel's  net  is  much  better  but 
more  expensive.  Get  1%  yds.,  that  is  about  f  of  a  yard  wide.  Sew  the  ends 
together  and  hem  one  edge,  and  put  a  nibbcr  cord  in  the  hem  of  such  length  as 
will  hold  the  vail  close  around  the  crown  of  the  hat  you  wear,  or  use  a  hat  as  a. 
bee-liat,  and  sew  the  vail,  without  the  cord  or  hemming,  to  the  edge  of  the  rim. 
A  smoker  may  be  had  for  from  50  cents  to  $2.00,  in  which  rotton  wood  or  cot- 
ton rags  may  be  burned.     The  rubber  gloves  will  cost  from  $1.75  to  $2.00. 

HOW  TO  PROCURE  THE  FIRST  COLONIES,  ETC.  \ 

If  not  already  supplied  with  bees,  it  will  be  best  to  get  them  as  near  home- 
as  possible. 

Italians  are  undoubtedly  the  best,  and  our  motto  demands  that  only  strong 
colonies  be  purchased,  and  if  purchased  in  the  fall  not  more  than  two-thirds  as 
mucli  should  be  paid  for  them  as  they  would  be  worth  in  the  spring. 

Prepare  a  place  on  the  gr^  "d  for  the  hives,  and  if  it  is  where  the  hens  will 
not  scratch,  remove  the  grass  and  cover  so  thickly  with  sawdust  where  the  hives - 
are  to  set,  and  for  several  inches  beyond  on  all  sides,  that  neither  grass  nor 
weeds  will  grow  through  it.  Place  the  hives  six  or  more  feet  apart  each  way, 
and  have  them  face  south  or  east.  The  reason  for  placing  them  so  far  apart 
will  be  given  under  the  hea^'  of  swarming.  Put  a  stick  two  inches  square  and 
as  long  as  the  hivi  is  wide  under  the  front  end  of  the  hive,  and  a  like  piece, 
under  the  back  end. 

If  the  bees  are  not  in  the  kind  of  hive  that  it  is  intended  to  be  used,  they  may 
be  readily  transferred  in  either  of  tlie  following  ways.  ^  < 


TRANSPERRHTG. 

The  best  time  for  this  method  is  early  in  the  season,  when  there  is  but  little 
honey  and  brood  in  the  hive,  and  always  on  a  warm  day,  if  possible,  when  the 
bees  are  busily  engaged  in  gathering  honey.  When  fruit  trees  are  in  bloom  is 
as  good  a  time  as  any,  although  I  have  transferred  in  October  with  splendid 
.«iuccess,  but  don't  attempt  it  late  in  the  season  unless  you  understand  the 
business. 

Before  commencing  this  operation,  as  many  hives  should  be  provided  as 
tl'ere  are  colonies  to  be  transferred.  Get  everything  ready  that  may  be  needed, 
[f  the  colony  is  in  a  box  hive,  the  following  will  be  needed:  A  hand-saw,  a 
hammer,  a  chisel  to  cut  n.ails,  a  sharp,  tliin  knife  (a  pointed  shoo  or  case  knife- 


BEE-KEEPINQ. 


809 


Is  good),  a  board  a  few  inches  larger  each  way  than  the  frame  to  be  iwed,  with 
one  side  covered  with  one  or  more  thicknesses  of  flannel,  a  wing  or  a  small 
brush  broom,  a  small  box  without  a  top,  a  dish  of  water  and  a  towel.  In  addi- 
•fion  to  these,  something  will  be  needed  to  hold  the  combs  in  place  when  fitted 
In  the  frames.  The  best  things  for  this  purpose  can  readily  be  made.  Get 
some  wire,  about  No.  14  is  best,  cut  into  pieces  llj^  inches  long  for  the  Lang- 
stroth  frame.  At  J^  inch  from  one  end  bend  to  a  right  angle,  at  %  of  an  inch 
from  this  angle  bend  the  same  way  as  the  first  to  a  right  angle.  At  9%  inches 
■from  this  second  angle  bend  the  same  vvay  to  a  right  angle.  The  first  two  bends 
form  a  hook  that  is  to  be  placed  over  the  top  bar  of  the  frame,  and  the  last  bend 
-makes  a  end  that  is  to  be  pushed  under  the  bottom  of  the  frame  after  it  is  filled 
with  comb.    Prepare  6  or  more  for  each  frame  that  is  to  be  filled. 

If  the  bees  are  at  all  disposed  to  rob,  place  what  is  to  be  used  in  some 
^building  or  room  where  the  bees  can  not  enter.  Now  go  to  the  hive  to  be  trans- 
ferred from  and  blow  a  little  smoke  in  at  the  entrance.  The  object  in  smoking 
the  bees  is  to  frighten  them,  when  they  will  fill  themselves  with  honey,  which 
puts  them  in  the  same  condition  a  cross,  hungry  person  is  after  a  good  dinner — 
good  natured.  It  is  said  that  a  bee  full  of  honey  will  not  sting  unless  pinched 
in  some  way.  Then  move  the  hive  to  one  side  and  set  the  new  one  without  the 
frames  in  its  place,  and  carry  the  old  hive,  bees  and  all,  to  where  you  have  placed 
the  things  you  are  to  use  in  transferring,  and  turn  it  bottom  side  up  if  it  is  a  box 
hive.  Place  one  edge  of  the  small  box,  before  spoken  of,  on  one  edge  of  the 
now  turned-over  hive.  Either  prop  or  hold  up  the  opposite  edge  of  the  box  and 
drum  lightly  on  the  hive  with  the  hammer  or  a  small  stick,  and  you  will  soon 
see  the  bees  going  up  into  tlie  box.  In  this  way  drive  out  all  the  bees  that  will 
will  readily  leave,  keeping  them  subdued  with  smoke.  When  all  or  nearly  all 
the  bees  are  in  the  box,  empty  them  out  on  the  ground  or  sawdust  in  front  of 
the  new  hive.  Now  run  the  saw  down  one  or  two  sides  of  the  hive  ou  the 
inside,  cutting  the  combs  and  cross  sticks  Iccse  from  the  sides,  choosing  the 
sides  from  which  the  flat  sides  of  the  comb  can  be  most  readily  got  at.  Then, 
with  the  chisel,  cut  off  the  nails  and  remove  the  two  sides  of  the  hive.  Remove 
one  or  more  of  the  combs,  or  as  much  as  will  fill  one  of  the  frames  and  lay  on 
the  cloth  that  has  been  fastened  to  the  board  as  nlvoady  directed.  The  cloth 
prevents  injuring  the  sealed  brood  as  the  uncovered  l.iurd  would  do.  Place 
one  of  the  frames  on  this  comb  in  such  a  way  as  to  save  as  much  of  the  brood 
as  possible,  and  with  a  sharp,  thin  knife  cut  the  comb  to  the  size  of  the  inside 
of  the  frame  so  it  will  fit  snugly.  Put  on  as  many  of  the  previously  prepared 
wires  as  may  be  needed  for  the  upper  side.  Then  raise  the  board,  comb  and 
frame  up  edgewise,  and  turn  the  frame  and  its  contents  and  lay  the  wire  side 
down  on  the  cloth  and  put  wires  on  the  now  upper  side,  and  it  is  ready  to  place 
In  the  new  hive  where  the  bees  are.  Proceed  in  the  same  manner  till  all  the 
worker  comb  has  been  transferred,  rejecting  all  drone  comb,  if  there  are  other 
bees  within  two  or  three  miles,  and  let  your  less  careful  neighbors  raise  the 
drones.  Brush  the  remaining  bees,  if  any,  down  in  front  of  the  new  hive. 
The  honey  from  the  remaining  pieces  of  comb  can  be  extracted  or  fed  back 
to  the  bees  and  the  comb  made  into  wax. 


■i 


606 


DR  CHASE'S  RE0IPE8. 


\ 


QIVE  FBAMES,  OB  STABTEBS  OF  FOXTIVDATION. 

If  there  is  not  enough  suitable  comb  to  fill  all  the  frames,  it  will  be  best  to 
fill  the  empty  ones  with  comb  foundation.  Cut  the  foundation  so  as  it  will 
Teach  within  one-eighth  of  an  inch  of  the  ends  of  the  frame  and  about  three- 
dghths  of  an  inch  narrower  than  the  Inside  of  the  frame.  If  you  cannot  afford  v 
so  much  foundation,  put  a  strip  of  any  width  (called  starters)  from  half  an 
inch  to  wider  along  the  center  of  the  under  side  of  the  top  bar  of  the  frames, 
«o  as  to  give  the  bees  a  guide  by  which  to  build  their  combs  straight  in  the 
frames,  atid  to  make  sure  tliat  they  will  be  straight,  place  each  frame  with 
these  guide  pieces  in  them,  between  frames  of  comb  if  possible,  but  do  not 
separate  the  combs  t'mt  have  brood  in  them  till  settled  warm  weather,  or  the 
brood  may  get  chilled. 

As  soon  as  the  bees  have  fastened  the  combs  securely  in  the  frames,  which 
Will  be  in  from  one  to  three  days,  the  wires  should  be  removed. 

Another  method  of  transferring  is  called  the  Heddon  plan,  in  which  the' 
tombs  are  not  transferred,  and  is  as  follows : 

Prepare  a  hive  and  have  the  frames  filled  with  comb,  if  possible;  if  not, 
put  in  full  sheets  of  foundation,  or  strips,  as  already  directed,  and  place  it 
where  the  one  stands  that  is  to  be  transferred. 

If  one  or  more  combs  of  brood  can  be  procured  from  some  other  hive  and 
put  in  this  the  bees  will  be  more  apt  to  be  contented  with  their  new  home.  If 
neither  combs  or  foundation  can  be  had,  proceed  as  directed  under  the  heading 
"  How  to  get  straight  combs." 

This  method  of  transferring  should  not  be  attempted  except  in  warm 
weather  and  when  there  is  a  good  flow  of  honey.  About  swarming  time  is  the 
best. 

Now  drive  out  nearly  all  of  the  bees,  as  before  directed,  making  sure  that 
the  queen  is  driven  out  with  them,  and  empty  them  down  in  front  of  the  new 
hive,  and  see  that  all  enter.  Then  place  the  old  hive  a  few  feet  back  of  its  old 
location  with  entrance  in  the  opposite  direction  from  what  it  was  before.  After 
two  or  three  days,  move  the  old  hive  a  few  inches  towards  its  old  location  and 
ftlso  turn  the  entrance  a  little  towards  its  former  dir  ction,  and  so  continue  to 
do  every  day  or  two  till  it  stands  by  the  side  of  the  new  hive  with  the  entrance 
the  same  way,  which  should  be  accomplished  in  at  least  three  weeks  from  the 
time  the  transfer  was  made. 

In  twenty-one  days  from  the  time  of  the  transfer  all  the  young  bees  will  be 
hatched  in  the  old  hive,  when  all  the  bees  should  be  driven  from  it  and  united 
with  the  colony  in  the  new  hive,  first  destroying  the  queen  that  is  with  the  bees 
just  driven  out.  The  old  hive  may  now  be  taken  apart,  the  honey  be  extracted 
from  the  combs,  and  then  melt  them  into  wax.  If  the  surplus  arrangements 
have  not  been  added  to  the  new  hive  it  may  now  be  done.  This  method  of 
transferring  saves  much  work  and  perhaps  many  stings. 

The  future  methods  of  procedure  will  depend  on  what  kind  of  honey  It  is 
Intended  to  secure,  comb  or  extracted,  not  strained,  as  some  call  It 


it 


BEE-KEEPINQ. 


807 


COMB  HONEY. 

It  will  generally  be  beat  for  those  keeping  but  a  tew  colonies  to  buy  tho 

Mves  already  prepared  with  the  needed  fixtures.    I  would  ad\'ise  the  use  of 

sections  holding  not  more  than  3  pounds,  one  lb.  is  better  and  not  over  \% 

*  Inches  wide.    The  comb  is  more  apt  to  be  built  straight  in  the  narrow  sections 

than  in  the  wider  ones. 

Fill  each  section  with  a  very  thin  comb  foundation,  fastening  it  firmly  at  the 
top,  letting  it  come  within  %  of  an  inch  of  each  end  and  y^  of  an  inch  of  the 
bottom  of  the  section.  If  it  is  not  desirable  to  use  so  much  foundation,  cut  it 
Into  triangular  pieces,  long  enough  up  and  down  to  reach  within  }4  of  an  inch 
of  the  bottom  of  the  section.  If  foundation  is  not  used,  it  will  hasten  and  aid 
the  bees  in  starting  in  the  sections  to  procure  some  nice  white  pieces  of  comb 
«nd  cut  and  use  as  directed  for  foundation. 

Be  sure  and  have  everything  in  readiness  for  immediate  use,  for  a  few 
days  after  makes  the  difference  between  a  good  supply  of  honey  and  none  at 
«U. 

If  the  colony  is  strong,  (and  none  other  should  be  kept),  and  it  is  gathering 
honey,  the  sections  may  be  p'  i;  on  as  soon  as  the  wfares  are  removed  from  the 
transferred  combs.  The  honey  secured  from  fruit  bloom  is  dark  colored  and 
usually  bitter,  and  may  be  extracted  and  kept  to  be  fed  back  to  the  bees  if  at 
any  time  they  should  need  feeding,  or  it  can  be  used  in  making  honey  vinegar. 
When  the  sections  are  nearly  filled  with  honey,  and  the  bees  are  still  gathering, 
they  should  be  raised  up  and  another  tier  prepared  like  the  first  placed  under 
It  on  the  hive.  The  bees  will  usually  commence  at  once  to  work  in  the  new 
and  also  finish  the  old  ones.  As  soon  as  the  old  ones  are  finished  they  should 
be  removed,  for  the  longer  they  are  left  on  the  hive  the  darker  they  will  be- 
come, for  the  bees  do  not  always  have  clean  feet,  When  the  second  tier  of 
sections  is  nearly  finished,  remove  the  under  tier,  and  should  the  honey  fiow 
continue,  they  should  be  raised  and  another  tier  put  under  as  at  first,  and  the 
operation  should  be  repeated  as  often  as  necessary.  After  being  removed 
?rom  the  hive,  comb  honey  should  be  kept  in  a  warm  dry  room,  never  in  a  ceL 
lar,  unless  warm  and  dry,  and  never  allowed  to  freeze. 


EXTEACTED  HONEY. 

In  addition  to  the  appliances  already  on  hand  as  before  spoken  of,  a  honey 
extractor  and  a  honey  knife  will  be  needed  if  extracted  honey  is  to  be  secured. 
An  extractor  can  be  had  from  $6  to  $25,  the  price  depending  upon  the  size  and 
style.  A  good  one  can  be  bought  for  from  |8  to  $14,  and  a  knife  for  from  60 
cents  to  $1.50. 

Procure  a  hive  the  same  as  for  comb  honey,  but  in  place  of  the  sections, 
etc.,  get  one  or  more  extra  stories  with  frames,  to  put  on  the  lower  hive.  Some 
of  the  most  successful  producers  of  extracted  honey  use  upper  stories  only  6 
inches  deep.  Fill  the  frames  with  I'oundation,  or  put  in  starters,  as  directed 
\inder  transferring.    If  the  colony  is  otrong  and  gathering  honey  rapidly,  the 


808 


LR  CHASE'S  RECIPES, 


second  story  may  be  put  on  as  soon  as  the  wires  are  removed  from  the  trans- 
ferred combs,  otheiwiso  not  till  a  surplus  Is  being  gathered.  If  the  colony  is 
not  strong  cnougli  to  occupy  the  Tvhole  of  the  second  story,  2  or  8  frames  and 
a  division  board  may  be  put  in  and  the  remainder  of  the  lower  story  be  kept 
covered  so  as  to  retain  the  heat  of  the  bees.  When  the  second  story  is  nearly 
filled  with  honey  it  may  be  extracted,  or  it  may  be  raised  up  and  another  pre- 
pared as  before  directed,  be  put  under  it,  and  so  continue  to  do  till  the  honey 
season  closes  and  the  extracting  can  all  be  done  at  once.  But  the  better  plan  is 
to  do  the  extracting  as  soon  as  the  honey  flow  from  each  kind  of  flowers  ceases, 
for  the  mixing  of  difierent  kinds  of  honey  destroys  their  distinctive  flavors. 
The  better  way  is  to  extract  the  yield  from  fruit  bloom  as  soon  as  white  clover 
begins  to  yield  honey,  and  then  again  after  white  clover  and  before  basswood, 
and  after  basswood  and  before  the  yield  of  dark  honey  from  fall  flowers.  As 
different  localities  often  yield  different  kinds  of  honey,  each  one  must  judge  for 
himself  when  to  extract. 

Another  method  is  to  have  hives  of  only  one  stoiy  In  which  the  bees  raise 
brood,  this  is  called  the  brood  nest  If  honey  is  coming  in  rapidly  it  may  be 
be  necessary  to  extract  2  or  8  times  a  week,  so  as  to  give  the  queen  room  to 
deposit  eggs.  If  this  is  neglected  the  cells  will  be  filled  with  honey  and  brood 
Tearing  will  necessarily  have  to  cease,  and  as  the  amount  of  honey  gathered 
depends  upon  the  number  of  bees,  it  is  desirable  to  raise  as  many  as  possible, 
that  is,  keep  all  colonies  strong. 

When  ready  to  extract,  blow  a  little  smoke  in  at  the  entrance  of  the  hive. 
If  the  honey  is  to  be  extracted  from  the  brood  nest  mov3  the  hive  just  back  of 
where  it  now  stands  and  place  an  empty  one,  without  any  covering,  in  its  place. 
Remove  the  cover  and  quilt  off  the  hive  to  be  extracted  from,  and  if  the  bees 
are  cross  smoke  them  enough  to  make  them  quiet.  Have  ready  another  empty 
hive  or  comb  holder  in  which  to  place  the  combs  to  be  extracted.  Remove  one 
of  the  combs  and  shake  the  adhering  bees  into  the  empty  hive  on  the  old  stand. 
Such  bees  as  have  not  been  shaken  off  should  be  brushed  off  with  a  wing  or 
brush.  Then  place  this  comb  in  the  empty  hive  or  comb  holder.  Proceed  in 
like  manner  with  the  remaining  combs.  If  any  of  them  do  not  need  extracting 
place  them  in  the  hive  where  the  bees  have  been  shaken.  Take  the  combs  to 
the  honey  extractor  and  with  the  uncapping  knife  remove  the  cappings  from  as 
many  of  the  combs  as  the  comb  basket  will  contain.  Then  by  revolving  the 
comb  basket  the  honey  will  be  thrown  out  of  one  side  of  the  combs,  which 
should  then  be  reversed  and  the  honey  thrown,  or  extracted,  from  the  other 
side.  Proceed  in  this  manner  till  all  have  been  extracted,  when  the  combs 
should  be  placed  in  the  hive  where  the  bees  are  and  the  hive  closed  up.  Pro- 
ceed in  like  manner  with  all  the  colonies  that  need  extracting.  If  the  combs 
contain  unsealed  brood  be  careful  not  to  revolve  them  so  rapidly  as  to  throw  it 
out  A  little  practice  will  soon  enable  one  to  do  it  properly.  Should  there  be 
upper  stories  to  extract  from,  and  not  from  the  brood  nest,  the  hive  need  wtt 
be  moved,  and  the  bees  may  be  shaken  on  the  ground  in  front  of  the  hi**". 


BEEKEEPING. 


swABMnra. 


809 


Swarming  Is  the  natural  method  of  obtaining  increase,  and  usually  occurs 
during  the  latter  part  of  May  or  in  June  when  the  colony  has  become  populous 
and  the  bees  are  actively  engaged  In  breeding  and  gathering  honey.  Usually 
about  10  o'clock,  or  between  10  and  2,  on  a  bright,  warm  day,  the  greater  por- 
tion of  the  workers  not  engaged  in  gathering  stores,  having  their  honey  sacks 
filled  with  honey,  rush  from  the  hive  as  though  a  ghost  were  after  them.  After 
flying  about  for  a  short  time,  the  swarm  usually  lights  on  some  convenient  tree 
or  bush.  During  an  experience  of  twenty  years  I  have  known  but  one  swarm 
to  leave  for  parts  unknown  without  first  lighting. 

To  prevent  constant  watching  and  anxiety  hi  swarming  time,  I  clip  off  two- 
thirds  or  more  of  one  of  the  wings  of  the  queen  as  soon  as  she  commences  to 
deposit  eggs. 

A  swarm  wlU  not  "  run  away  "  unless  a  queen  accompanies  it,  and  she  can 
not  go  if  one  of  her  wings  is  nearly  gone.  Be  sure  and  remove  enough  of  the 
wing,  or  the  queen  will  stUl  be  able  to  fiy,  although  it  will  be  apt  to  be  quite 
slowly,  if  too  little  has  been  taken  off. 

A  swarm  may  light  without  a  queen  being  with  it,  the  same  as  if  the  queen 
accompanied  it,  but  it  wiU  finally  return  to  its  old  home. 

If  two  or  more  swarms  issue  at  the  same  time  they  are  very  apt  to  light 
together,  if  they  light  at  all.  When  they  miss  their  queens  and  return  they 
are  pretty  sure  to  divide  up  and  go  to  their  own  hives. 

I  have  previously  given  directions  for  placing  the  hives  at  least  6  feet  apart, 
and  on  or  near  the  ground.  The  reason  of  this  can  now  be  readily  seen.  If  a 
swarm  issues  when  no  one  sees  it  the  queen  will  not  be  likely  to  crawl  6  feet 
and  enter  the  wrong  hive  and  be  killed,  and  the  hive  being  on  the  ground,  she 
can  crawl  back  and  enter  her  own  hive.  It  will  not  do  to  let  them  swarm  and 
go  liTck  many  times,  or  they  may  become  disgusted  with  their  queen  and 
destroy  her,  and  while  the  swarming  fever  lasts  it  interferes  materially  with 
honey  gathering  and  brood  rearing.  ' 

HIVING  A  SWARM. 

If  the  queei  not  been  clipped,  a  good  way  to  proceed  is  to  place 

the  hive  where  it  is  to  stuuu  permanently.  Have  the  frames  filled  with  founda- 
tion, or  with  starters  in  them  as  before  directed.  If  there  is  a  supply  of  extra 
combs  use  them  in  place  of  foundation. 

As  soon  as  the  swarm  issues  take  one  or  more  combs  from  the  hive  the 
swarm  has  come  from,  at  least  one  of  the  combs  to  have  young  brood  in  (but 
he  sure  there  is  no  queen  cell  on  either  of  them)  and  place  in  the  center  of  the 
hive  prepared  for  the  swarm.  Place  the  frames  left  in  the  old  hive  in  the  center 
and  fill  the  empty  places  thus  made  with  frames  that  have  been  prepared  for 
the  new  hive.  Have  ready  a  box  or  basket  that  will  hold  6  or  8  quarts,  without 
top,  and  as  soon  as  the  swarm  has  lighted  shake  or  brush  the  bees  into  it,  and 
«s  soon  as  the  bees  have  settled  on  it  carry  them  to  the  hive  prepared  for  them 


810 


DR.  CHASE'S  RECIPES. 


and  gradually  shako  or  brush  out  a  few  at  the  entrance  of  the  hive,  and  as  scoik 
as  they  begin  to  enter,  the  remaining  bees  may  be  poured  out  in  front  of  the 
hive.  All  should  be  made  to  enter,  so  as  to  be  sure  that  the  queen  is  in,  or  they 
might  swarm  out.  The  hive  should  also  be  shaded  during  the  hottest  part  of  th© 
day;  and  It  would  be  better  If  every  hive  could  be  shaded  In  the  same  way  dur^ 
Ing  warm  weather. 

MY  METHOD. 

I  clip  a  wing  of  every  one  of  my  queens,  and  when  a  swarm  Issues  pro- 
ceed as  follows :  As  soon  as  a  swarm  is  seen  coming  out,  go  with  a  queen  cage 
or  glass  tumbler  to  the  hive  and  watch  for  the  queen,  which,  being  clipped, 
will  soon  be  seen  crawling  on  the  ground,  making  vain  attempts  to  fly.  Place 
her  in  the  cage  or  tumbler.  Be  careful  in  going  to  the  hive  that  you  do  not 
step  on  her. 

As  soon  as  the  swarm  is  all  out  move  the  hive  it  has  just  left  two  or  more< 
rods  away,  and  put  a  new  hive,  prepared  as  before  directed,  in  Its  place.  As- 
before  stated,  the  swarm  will  usually  return  without  lighting,  and  as  soon  as. 
taey  begin  to  enter  let  the  queen  loose  at  the  entrance,  and  be  sure  she  enters, 
the  hive.  If  the  swarm  should  light  the  same  as  if  the  queen  were  with  it,  it 
cai\  be  hived  as  already  directed,  letting  the  queen  run  In  with  the  first  that, 
enter. 

As  soon  as  the  other  bees  have  all  entered  move  the  hive  to  where  it  Is  to< 
remain  and  place  the  old  one  In  its  former  location  and  the  work  is  done. 
Sometimes  the  swarm  while  circling  around  in  the  air  finds  the  old  hive,  even 
when  moved  some  distance  away,  and  will  enter  unless  prevented  by  agaia 
moving  It,  or  covering  it  up. 

Hives  In  which  swarms  are  to  be  put  should  be  kept  In  the  shade  for  If 
left  in  the  sun  they  will  sometimes  become  so  warm  that  the  newly  hived' 
swarms  will  not  stay  in  them. 


AFTEB  SWABMS. 

If  It  is  not  desirable  to  have  more  than  one  swarm  from  each  colony,  It 
may  be  prevented  in  either  of  the  following  ways : 

If  extra  queens  are  in  readiness  all  the  queen  cells  should  be  destroyed  as 
soon  as  the  colony  has  swarmed  and  a  new  queen  be  given  to  it.  This  will 
save  the  old  colony  from  being  without  a  laying  queen  for  over  two  weeks. 
Care  must  be  taken  to  remove  every  queen  cell  before  attempting  to  introduce 
the  queen.  ^         >■ 

Another  method  Is  to  remove  all  the  queen  cells  but  one  as  soon  as  the  col- 
ony has  swarmed,  and  at  the  farthest  not  later  than  six  or  seven  days  after  the 
swarm  has  issued.  If  all  the  queen  cells  but  one  are  destroyed  as  soon  as  the 
swarm  has  issued  other  cells  will  sometimes  be  started,  so  it  will  be  better  to 
to  wait,  or  examine  again  for  queen  cells  In  three  or  four  days. 

Occasionally  the  colony  will  swarm  without  having  started  any  queen  cells, 
In  which  case  it  will  be  twenty-four  or.  more  days  before  it  will  have  a  laying 
queen  imless  one  is  furnished  it. 


BEEKEEPINO. 


811 


HOW  TO  CLIP  A  QUEEN'S  WING. 

As  soon  as  the  queen  has  commenced  to  deposit  eggs,  usually  about  elglif 
or  ten  days  after  being  hatched,  take  hold  of  the  left  wing  with  the  left  thumb- 
and  whichever  finger  comes  most  handy,  (or  if  left  handed  use  the  right  hand), 
being  careful  not  to  grasp  or  squeeze  the  abdomen,  raise  her  from  the  comb, 
and  let  her  stand  on  another  finger  or  on  the  knee,  and  with  a  small  pair  of 
sharp  scissors,  one  blade  of  which  Is  carefully  passed  under  the  right  wing, 
clip  off  at  least  %  of  it,  being  veiy  careful  not  to  injure  either  of  her  le^-s,  then^ 
replace  her  on  the  comb  among  the  bees. 

HOW  TO  GET  STBAIQHT  COMBS. 

If  no  foundation  is  to  be  used,  and  the  bees  are  to  make  their  own  combs,, 
and  it  is  desired  to  have  them  straight  in  the  frames,  it  may  be  easily  accom- 
plished in  the  following  manner: 

Have  the  lower  side  of  the  top  bar  of  the  frames  made  Y  shaped.    Raise' 
the  back  end  of  the  hive  about  6  inches,  and  as  the  bees  always  begin  comb- 
building  at  the  highest  point,  they  will  begin  at  the  back  end  of  the  frames. 
When  they  have  started  comb  nearly  half  the  length  of  the  frames  they  are  at 
work  on,  reverse  every  other  one,  putting  the  front  end  of  the  frames  at  the.back 
end  of  the  hive,  and  if  the  combs  already  built  are  straight,  the  filling  out  or 
the  other  ends  of  the  frames  will  necessarily  be  straight.    It  will  be  well  to  look 
at  the  combs  occasionally  while  they  are  being  built,  and  if  they  are  being- 
started  wrong,  or  are  being  made  crooked,  they  can  readily  be  bent  and  fixed' 
straight,    A  little  attention  to  this  will  easily  secure  that  much  to  be  desired' 
object,  straight  combs.    When  the  combs  are  started  the  full  length  of  the  top> 
bar,  the  back  end  of  the  hive  should  be  lowered  to  the  right  position. 

ROBBING. 

When  the  flow  of  honey  ceases,  bees  are  very  much  inclined  to  rob.  To 
prevent  this,  keep  the  entrance  to  the  hive  closed  to  the  size  necessary  for  the 
use  of  the  colony.  If  robbing  has  already  begun,  close  the  entrance  so  that 
but  one  or  two  bees  can  pass  at  a  time.  If  this  does  not  stop  it,  cover  the- 
entrance  with  some  loose,  wet  hay  or  straw.  Bees  do  not  like  to  crawl  through 
this,  and  the  colony  will  generally  be  able  to  repel  the  attack.      , ,  , 


WINTERING. 

It  is  well  known  that  to  winter  bees  successfully  is  the  most  diflScult  part 
of  bee-keeping,  and  this  one  thing  may  be  put  down  as  an  axiom:  Extremes  of 
heat  or  cold  are  detrimental  to  bees.  If  the  temperature  becomes  extremely 
low,  the  bees  take  more  food  to  keep  up  the  animal  heat;  they  become  uneasy 
and  throw  off  much  moisture  which  may  condense  and  freeze  around  the 
the  cluster  encasing  them  in  a  solid  wall  of  ice,  thus  preventing  them  reaching 
the  honey,  and  they  actually  starve  with  plenty  of  honey  in  the  hive.    Th* 


'613 


mi.  CHASE'S  RECIPES. 


remark  Is  often  tnado  in  the  spring  by  those  that  had  a  few  colonies  and  lost 
tliem  in  tlie  winter.  "My  bees  all  f".ed  with  lots  of  honey  In  the  hive;  I  wonder 
-what  was  the  reason?" 

If  the  temperature  becomes  too  high  they  will  also  become  restless  and  eat 
'inore  than  is  for  their  good,  become  diseased,  foul  their  combs  and  hive,  and 
die  with  plenty  of  honey  in  the  combs. 

CELLAB  WrNTBRING. 

It  will  readily  be  seen  that  it  is  desirable  to  avoid  either  of  these  extremes, 
heat  and  coir .  To  do  this,  as  soon  as  there  is  settled  cold  weather,  which  in 
this  locality  is  usually  about  the  middle  of  November,  place  the  bees  in  a  dark, 
quiet  cellar  that  will  keep  vegetables  well,  and  maintain  an  even  temperature 
of  about  45".  Of  course  the  bees  should  have  plenty  of  honey  to  eat,  and  25 
lbs.  will  be  none  too  much  to  last  them  till  they  can  gather  a  supply  in  the 
spring.  To  prepare  them  for  the  cellar  remove  everything  above  the  frames 
and  put  tliree  or  four  sticks,  }^  inch  square,  and  nearly  as  long  as  the  hive  is 
wide  inside,  crosswise  on  the  frames,  and  put  on  a  new  honey  quilt.  This  will 
give  the  needed  ventilation,  retain  the  heat,  and  give  the  bees  a  chance  to  move 
over  the  tops  of  the  frames.  This  should  be  done  before  cold  weather,  so  when 
it  is  time  to  put  the  bees  in  winter  quarters  all  it  will  be  necessary  to  do  will  be 
to  remove  the  cap  and  carefully  place  the  colony  in  the  cellar. 


OUTDOOR  WINTEBrNG. 

If  the  bees  are  to  be  wintered  out  doors  85  lbs.  of  honey  will  be  nane  too 
much  for  each  colony.  A  new  quilt  and  sticks  should  take  the  place  of  the  old 
quilt  the  same  as  for  cellar  wintering.  Corn  fodder  or  straw  may  be  placed 
about  each  hive  to  aid  in  keeping  off  the  cold,  but  the  entrance  should  be  left 
partially  open  and  shaded  from  the  sun. 

A  better  method  of  outdoor  protection  is  to  take  a  box  without  top  or 
bottom  and  8  or  10  inches  larger  each  way  than  the  outside  of  the  hive  and  as 
higli  as  may  be  needed.  Place  this  box  over  the  hive  and  fix  the  entrance  so 
that  the  bees  can  get  out  and  in,  and  fill  the  space  between  the  box  and  hive 
with  chaff,  cut  straw  or  dry  leaves,  well  pressed  down,  and  cover  the  top  of  the 
hive  in  the  same  way,  and  finish  by  covering  the  box  with  a  flat,  or  slanting, 
roof  that  is  water  tight. 

The  best  outdoor  wintering  arrangement  I  have  ever  seen  is  that  used  by 
H.  D.  Cutting,  of  Clinton,  Mich.,  now  and  for  spv— al  j'cars  past.  Secretary  of 
the  Michigan  State  Bee-keepers'  Association.  I.,  is  simple,  cheap  and  durable. 
I  don't  know  that  he  ever  made  one  to  sell.  It  is  very  easily  made  and  can  be 
taken  apart  and  put  away  (in  the  flat)  in  a  moment  and  will  last  for  years.  It 
Is  made  of  lumber  %  ox%  inch  thick,  dressed  on  one  or  both  sides,  or  It  need 
not  be  dressed  at  all.  Cut  it  so  it  will  be  8  or  10  inches  longer  than  the  hive 
for  the  sides,  and  8  or  10  inches  longer  than  the  hive  is  wide  for  the  ends.  For 
each  hive  make  8  pieces,  or  cleats,  about  1  inch  square  and  about  4  inches  longet 
than  the  hive,  is  high,  imless  the  cover  is  \^\c\i 

.     .      '    \        '  ■  .       ■ 


BEE-KEEPINO. 


818' 


To  make  the  sides  place  1  of  the  Inch  square  pieces  %  an  Inch  from  the- 
end  of  the  board  cut  for  the  sides,  If  %  Inch  stuff  is  used,  or  %  of  an  Inch  If 
%  stuff  is  used,  and  nail  fast;  making  as  wide  as  Uio  cleats  are  long,  and  put 
another  cleat  at  the  other  end  in  the  same  way.  For  the  end  pieces  place  the 
cleats  1  inch  from  the  ends  of  the  boards  that  have  been  cut  for  the  ends;  make- 
as  many  of  these  as  may  be  needed.  The  sides  and  ends  may  be  fastened  at 
the  corners  with  two  hooks  at  each  corner,  or  screws  may  be  used  if  more  con- 
venient. The  cover  may  be  made  like  a  house  roof,  or  in  any  way  that  may 
suit  ones  fancy  or  convenience,  always  making  sure  that  it  is  water  tight.  Set' 
the  hive  to  be  prepared  for  winter  on  a  hoard  that  is  as  wide  as  the  inside  of  the 
above  described  box,  and  some  longer  than  its  length  so  as  to  furnish  an  alight- 
ing plnee  for  the  -ees.  Fix  an  entrance  for  the  bees  and  place  the  bo/  in  posi- 
tion, and  pack  as  already  directed.  The  ends  of  the  cleats  will  stand  on  the 
the  edges  of  the  bottom  board  so  that  rains  will  not  wet  the  packing. 

Whatever  method  of  protection  is  adopted,  whether  it  be  com  fodder,  straw, 
or  packing  in  a  box,  it  should  not  be  removed  till  settled  warm  weather  in  the 
spring. 

'  "'  MY  METHOD  OP  WINTERING. 

As  soon  as  possible  after  the  frost  has  killed  the  flow  jrs  so  that  the  beea- 
can  gather  little  or  no  bee-bread,  I  examine  each  colony  and  select  such  combs 
as  have  little  or  no  bee-bread  in  them,  and  place  as  many  in  one  side  of  the 
hive  as  the  bees  may  need  to  cluster  on,  aud  put  in  a  division  board.  If  there 
is  not  honey  enough  in  the  selected  combs  for  the  bees  to  winter  on,  I  uncap' 
the  honey  in  some  or  all  of  the  others,  and  place  them  on  the  other  side  of  the 
division  board  so  the  bees  will  carry  it  over  into  the  combs  they  are  to  winter 
on.  If  there  is  still  a  lack  of  winter  stores,  I  feed  more  honey  or  syrup  made 
of  either  granulated,  or  coffee  A  sugar.  Don't  feed  poor  sugar  if  you  wish  to 
save  the  bees. 

The  empty  or  extra  combs  are  put  away  to  be  used  again  in  the  spring. 
At  this  time  put  on  the  sticks  and  new  honey  quilt  as  before  directed,  and  whea 
it  becomes  settled  cold  weather,  place  all  in  the  cellar. 

The  object  in  taking  away  the  bee-bread  is  to  prevent  the  loss  of  bees  from 
diarrhea.  I  have  wintered  in  this  way  with  perfect  success  for  the  last  seven 
winters,  not  losing  a  colony  from  disease. 

During  cold  weather  all  the  bees  need  to  eat  is  food  which  will  produce  heat, 
and  that  is  furnished  by  the  honey  or  sugar  syrup,  whicli,  whon  pure,  is  fully 
digested,  leaving  nothing  to  be  discharged  as  feces,  consequently  there  can  be 
no  diarrhea,  unless  it  be  induced  by  extremes  of  heat  or  cold. 

I  believe  that  colonies  wintered  in  the  cellar  are  more  apt  to  become  weak 
from  the  loss  of  bees  in  the  spring  than  those  that  are  wintered  outdoors  if 
properly  protected;  but  those  wintered  in  the  cellar  consume  much  less  honey. 

The  same  protection  may  be  given  them  when  they  are  brought  from  the 
cellar  in  the  spring,  as  has  been  recommended  for  outdoor  wintering,  and  wili 
largely,  if  not  wholly  prevent  spring  dwindling.     . 


«u 


DR.  CHASE'S  RECIPES. 


Whatever  method  of  wintering  may  be  adopted,  the  secret  of  doing  It  sue. 
cessfully  Is,  to  keep  the  bees  In  an  even  temperature,  and  with  Httle,  or  no 
t&itrogcnous  food.     Pollen,  called  also  bee-bread,  Is  nitrogenous  food. 

If  the  bees  are  wintered  In  the  cellar,  place  them  on  their  summer  stands 
as  early  In  the  spring  as  they  can  gather  pollen  from  willow  and  soft  maple 
<-bIossoms.    If  convenient  place  each  hive  where  It  stood  the  previous  season. 

With  the  division  board  keep  the  bees  crowded  on  as  few  combs  as  they 
may  choose  to  occupy,  moving  it  and  giving  new  combs  from  those  removed 
•wlien  preparing  for  winter,  as  often  as  they  may  need  them. 

If  It  Is  desired  to  keep  the  honey  quilt  clean  for  future  winter  use  It  may 
<-be  removed  and  the  one  taken  off  In  the  fall  replaced;  but  It  will  be  well  to  put 
the  wintering  quilt  on  top  of  the  other  to  help  retain  the  heat  'till  settled  warm 
•Weather.  ■-■■:■■  •"  •    ,,     ,    v    v 

HONEY  VHTEQAB.  .  . 

All  waste  honey,  and  that  with  a  bitter  and  unpleasant  taste  may  be  mad* 
Into  vinegar  that  is  better  flavored  than  that  made  from  cider. 

When  extracting  honey,  the  dishes  used  will  have  honey  adhering  to  them 
"Which  should  be  rinsed  off  with  as  little  water  as  possible,  and  the  sweetened 
•water  thus  obtained  should  be  put  In  a  keg,  barrel  or  crock  and  placed  where 
it  will  be  kept  warm.  During  warm  weather  It  may  be  placed  In  the  sun,  and 
«o  covered  that  air  may  readily  enter,  and  dirt  and  flies  be  excluded.  The  cap- 
pings  removed  from  the  combs  with  the  uncapping  knife,  after  the  honey  has 
drained  from  them,  may  be  washed  with  water,  and  will  add  materially  to  the 
Amount  of  sweetened  water.  The  sweeter  the  water  the  stronger  the  vinegar 
will  be;  but  it  will  not  sour  as  rapidly  if  made  too  sweet  at  first. 

;,  :  ■  -   ,,  ■■  '■■■i;       v  ■     ■■  •  ,■■  '       ■■;■      ■'.';  ,.■,■.;..'.,■  ■   .   ..^ 

:^   '  ENEMIES  OF  BEES. 

Bees  have  many  enemies,  but  I  shall  notice  but  two,  the  toad  and  the 
'inoth-miller.  The  only  objection  that  I  know  of  to  the  hive  resting  on  the 
ground  Is,  that  it  makes  it  convenient  for  Mr.  or  Mrs.  Toad  to  readily  reach 
the  bees,  where  they  will  quietly  sit  and  make  a  square  meal  of  bees.  Although 
they  are  good  in  the  garden  and  on  the  farm,  they  are  bad  around  the  bee- 
hives.   Be  sure  and  keep  theia  away,  even  if  you  are  obliged  to  kill  them. 

The  moth-miller  is  sometimes  very  troublesome,  but  seldom  does  any 
harm  if  all  colonies  are  kept  strong.  Don't  Invest  In  moth-proof  hives,  or 
moth  traps,  but  keep  all  the  colonies  strong  and  the  moth-miller  will  not 
trouble. 

EOUL  BBOOO. 

Among  tlie  diseases  of  bees,  foul  brood  takes  first  rank.  The  success  of 
the  most  convenient  method  of  curing  it  (and  the  one  I  shall  give)  would  indi- 
cate that  the  cause  of  the  disease  Is  in  the  honey;  but  the  disease  itself  is 
jdeveloped  in  the  young  brood,  causing  It  to  die,  usually  before  it  is  sealed 


I 


BEE-KEEPING. 


9tt 


over.  It  may  also  lurk  In  and  about  the  hive,  and  a  hive  that  has  contained 
a  diseased  colony  should  not  be  again  used  for  any  purpose  till  thoroughly 
disinfected  by  boiling. 

When  a  colony  la  badly  diseased  it  may  frequently  bo  known  by  the 
odor  without  opening  the  hive.  To  me  It  is  very  much  like  that  given  off 
by  the  molting  of  bad  glue. 

It  may  bo  quite  readily  known  on  examination  of  the  combs,  especially 
If  badly  diseased.  If  but  few  cells  of  brood  are  affected  it  may  noi  be 
detected  by  one  not  acquainted  with  It,  and  If  extracted  honey  Is  taken  may 
readily  be  communicated  to  every  colony,  for  It  Is  very  contagious. 

When  the  brood  first  dies  It  usually  has  the  appearance  of  pus,  or  •'  mat- 
ter," and  settles  down  In  the  lower  back  comer  of  the  cell,  and  is  light  col- 
ored; but  the  longer  It  Is  dead  the  darker  It  becomes,  sometimes  getting  almost 
black. 

If  the  Jlisease  is  suspected,  take  a  pin  and  with  the  head  slowly  attempt 
to  remove  the  putrid  mass  from  one  of  the  cells.  If  It  clings  to  the  pin  and 
also  to  the  cell,  and  stretches  out  like  a  thread  of  rubber,  and  finally  lets  go 
the  pin  and  draws  back  Into  the  cell.  It  Is  quite  safe  to  call  it  foul  brood. 

Being  so  contagious.  It,  by  many,  Is  considered  difficult  to  cure;  so  much 
so  tha,t  It  Is  directed  to  burn  a  good  log  or  brush-heap,  and  when  well  on 
fire  throw  the  hive,  bees  and  all.  Into  the  fire.  But  this  Is  a  useless  waste, 
the  bees,  hive,  and  frames  may  be  saved  and  the  combs  melted  Into  wax. 
Probably  the  best  way  Is  to  have  a  starving  box  to  hold  about  a  peck,  with 
one  side  off,  or  an  empty  hive  may  be  used.  Shake  and  brush  all  the  bees 
of  the  diseased  colony  Into  the  starving  box  and  cover  the  open  side  with 
wire  cloth,  so  that  not  a  bee  can  escape,  and  do  not  let  a  single  bee  from  the 
colony  being  treated  go  to  any  other  colony,  for  it  wlU  be  pretty  sure  to  carry 
the  disease  with  It.  Set  this  box  in  a  cool,  dark  place,  where  no  bees  can 
reach  it,  placing  the  box  so  that  the  wire  cloth  will  bo  ou  the  side,  not  on  the 
top  or  bottom. 

Now  melt  the  combs  Into  wax,  and  thoroughly  boll  the  hive  and  frames  and 
everything  connected  with  It,  In  water,  and  It  Is  again  ready  for  use.  Do  not  me 
the  old  location  again  unless  It  has  been  thoroughly  scalded,  ground  and  all, 
with  boiling  water,  or  covered  one  or  more  Inches  deep  with  salt,  which  Is  to  be 
left  to  be  dissolved  by  the  rains  and  dews. 

After  the  bees  have  been  In  the  box  two  or  more  days  some  of  the  bees  wlU 
be  seen  falling  to  the  bottom,  having  consumed  all  the  honey  taken  with  them, 
and  are  actually  starving.  If  they  were  well  filled  with  honey  when  put  in  the 
box  It  may  be  six  or  more  days  before  the  honey  is  all  used  up.  When  a  few 
bees  fall  to  the  bottom,  say  100,  more  or  less,  and  are  crawling  slowly  about, 
they  may  be  placed  In  the  boiled  or  some  other  hive  that  has  been  prepared  with 
foundation  or  starters. 

I  would  not  use  any  comb  for  a  few  days,  for  if  any  of  the  bees  should  still 
have  any  foul  honey  it  would  be  deposited  hi  the  cdls  and  so  continue  the 
"disease. 


'^'■:  ;ii    / 


816 


DR  CHASE'S  RE0IPE8, 


The  bees  in  the  starving-box  must  be  very  closely  watched,  for  when  fhelr 
honey  is  all  consumed  they  soon  die.  Look  at  them  several  times  a  day  after 
the  second  day. 

To  cleanse  the  hands  or  anything  else  that  it  will  not  do  to  put  Into  boiling 
water,  prepare  a  solution  of  salycilic  acid  as  follows: 

Salycilic  acid,  16  grs.;  borax,  16  grs.;  water,  1  oz.  Put  In  a  bottle  and 
shake  often  till  the  acid  and  borax  are  dissolved. 

Thoroughly  moisten  the  hands,  etc  with  this  pmparation  and  no  fears  need 
be  entertained  of  spreading  the  disease  by  haudlinf  .vme  other  bsas  or  hive. 


-■*■ ;  .-i 


r  ■■;■■ 


'f-  k. 


f  ■^■•i' 


"  ;v)  ■' 


V-.   -jy. . 


')■"' 


, !  ,       > 


w 


'■■    '  I. 


f\  • 


GLOSSARY, 


OB 


DICTIONARY  OF  MEDICiL  TERMS 


Used  in  This  Work 


Ab-do-men.    The  belly,  or  the  lower  front  part  of  the  body. 
Ab-lu-tion.    Washing  of  the  body  externally;  cleansing  by  water. 
Ab-nor-mal.    Unnatural;  irr.j^ular;  not  according  to  rule. 
Ab-or-tion.    Childbirth  before  the  proper  time, 
Ab-ra-sion.    A  superficial  wound  caused  by  bruising  the  skin. 
Ab-sorb-ent.    Glands  and  vessels  wliich  absorb  or  suck  up  substances;  me^ 
icines  which  absorb,  or  combine  with  acid  matter  in  the  stomach  or  bow> 
ela. 
Ac-couch-eur.    A  man  who  attends  mothers  in  childbirth. 
Ac-e-tab-u-lum.    The  socket  that  receives  the  head  of  the  thigh  bona. 
A-cho-li-a.    Not  sufficient  of  bile. 
A-cid.    Sour,  sharp,  pungent,  bitter  or  biting  to  the  taste. 
Ao-tual  Cau-te-ry.    Used  in  surgery;  burning  or  searing  with  a  hot  Iron, 
Ao-u-puno-tlire..    Pricking  with  needles;  one  of  the  operations  of  surgery. 
Ac-ute.    Diseases  attended  with  violent  symptons;  the  reverse  of  chronic. 
Ad-he-sive.    Tenacious,  sticky;  apt  or  tending  to  adhere. 
Ad-he-sive  Plaster.    Sticking  plaster. 
Ad-i-pose.    Membrane  or  tissue;  fat. 
A-dult  Age.    Manhood  or  womanhood;  a  person  who  has  attained  full  slzo 

and  age. 
Af-fec-tion.    Disorder,  disease,  malady. 
Al-bu-men.    An  element  found  in  both  animal  and  vegetable  substances. 

Tlie  wb'*   of  an  egg. 
Al-bu-ir  '-IIC.-W.    A  substance  prod'      ' '-  the  stomach  during  digestion. 
Al-i-ment.    Nourishment,  nutrition.        ihing  necessary  for  the  support  of 

life. 
Al-i-ment-a-ry  Ca-nal.     The  entire  passage  through  the  whole  intestine* 

from  the  mouth;  the  passage  for  the  aliments. 
Al-ka-li.     A  substance  which,  when  united  lO  acids,  neutralizes  them. 
Al-tet  vtive.    A  remedy  which  gradually  restores  healthy  action. 
Al-ve-o-lar.    Relating  to  the  (locketa  of  the  teeth. 
Al-vine.    Relating  to  the  intestines. 

Am-aiLr-o-sis.    A  loss  or  decaj  of  sight,  produced  by  vari'^is  canaek 
sa  617 


its 


GLOSSARY. 


Am-en-or-rhe-a.     An  obstruction  of  the  menstrual  discharges;  absence  of 

the  menses. 
Am-l3''-ot-iO  Iiiquid.    The  fluid  surrounding  the  foetus  cf  the  womb. 
Am-pu-ta-tion.    The  act  of  cutting  off  a  limb  or  other  part  of  the  body, 
A-na-sar-ca.    A  dropsy  of  the  wliole  body;  a  general  dropsy. 
A-nas-to-znose.    To  communicate  with  each  other;  applied  to  arteries  and 

veins,  '-'..'•■       ■■»"••  -''"" 

A-nat-o-my.    Study  of  the  body.  ,    i     . 

An-em-i-a.    Lack  of  blood;  a  comparatively  bloodless  state. 
An-es-the-sia.    I^umbness  or  paralysis  of  sensation. 

An-eu-rism.    A  soft  tumor,  caused  by  the  rupture  of  \he  coats  of  an  artery. 
An-i-mal-cules.    Animals  so  minute  as  to  be  visible  only  with  a  micro- 

scope. 
An-o-dyne.    Any  medicine  which  will  allay  pain  and  Induce  sleep. 
Ant-a-cid.    A  substance  which  neutralizes  acids;  alkalies  are  antacids. 
Au-thel-min-tio.    A  medicine  that  destroys  worms. 
An-thrax.    A  dusky  red  or  purplish  kind  of  tumor,  occurring  in  the  neck. 
An-ti-bil-ious.    An  opposing  medicine  counteractive  of  bilious  complaints. 
Aji-ti-dote.    A  preventive,  or  remedy  for,  poison  or  any  disease. 
An-ti-dys-en-ter-io.    A  cure  tor  dysentery. 
An-ti-e-met-io.    A  remedy  to  check  vomiting. 

An-ti-lith-io.    A  medicine  to  prevent  or  remove  urinary  calculi  or  graveL 
An-ti-mor-bif -io.    Anything  to  prevent  or  remove  disease. 
An-ti-pe-ri-o-dio.   That  which  cui«s  periodic  diseases,  such  as  ague,  Intermit* 

tent  fevev,  etc. 
An-ti-scor-bu-do.    A  remedy  used  for  the  scurvy;  blood  purifiers. 
An-ti-sep-tio.    Whatever  resists  or  removes  putrefaction  or  mortiflcadon, 
An-ti-spas-modio.    Remedy  for  cramps,  spasms,  and  convulsions. 
A-nus.    The  extci-nal  opening  of  the  rectum,  lower  intestines. 
A-or-ta.    The  greut  nrtery  from  the  heart. 
Ap-a-thy.    Lwensio.uty  to  pain. 
A-pe-ri-ent.    A  mild  purgative  or  laxative. 
Ap-pe-tite.    A  desire  for  food  or  drink. 

Ar-ama.    1'he  agreeable  odor  of  ;,lant3  and  other  perfumed  substances, 
Aromatic*.    Spicy  and  fragrant  Jnigs. 

Ar  te-ry.    A  vessel  that  conveys  the  blood  from  the  heart  to  the  organs 
Ar-thro- di-a.    A  joint  movable  in  any  direction. 
Ar-tic-u-la-tion.    The  union  of  bones  with  each  other,  as  at  the  joints. 
Articulated.    Having  joints. 

As-car-i-des.    Pinworms  found  in  the  lower  portion  of  the  bowell. 
As-ci-tes.    Dropsy  of  the  abdomen.  ' 

Asphyx ia.    Apparent  deaih,  as  from  drowning. 
As  sim-i-la-tion.    The  process  by  which  food  is  changed  Into  tissue. 
As  then  ic.    Debilitated. 
Astringent.    A  mcf'.icinc  which  contracts  or  puckers  up  surfaces  with 

which  they  come  in  contact;  used  in  flooding,  diarrhea,  etc. 


OLOSSART. 


810 


At-o-ny.    Debility;  defect  of  muscular  power. 

At-ro-phy.    A  loss  of  strength  and  wasting  of  flesh  without  any  sensible 

cause. 
At-ten-u-ants.    Medicines  for  reducing  the  weight  of  the  body. 
Au-ri-cle.    A  cavity  of  the  heart. 
Aus-cul-ta-tion.    The  art  of  detecting  disease  by  listening  to  the  sounds  of 

lungs,  heart,  etc. 
Ax-il-la.    The  armpit;  hence  axillary,  pertaining  to  the  armpit. 
Ax-il-la-ry  Glands.    Situated  in  the  armpit,  secreting  a  fluid  of  peculiar 

odor. 
Sal-sam-iCS.    Medicines  possessing  healing  properties.  •'         ' 

Bile  or  Gall.    A  secretion  from  tlie  liver  which  aids  digestion. 
Blis-ter.    A  thin  wateiy  bladder  on  tlie  skin. 
Bou-gie.    A  taper  body  introduced  into  a  passage  or  sinus  to  keep  it  open 

or  enlarge  it. 
Bright's  Disease.    A  dangerous  disease  of  the  kidneys. 
Bron-chi-tis.    Inflammation  of  the  bronchial  tubes;  the  branches  of  the 

windpipe  in  the  lungs. 
<3a-cliex-y.     A  bad  state  of  the  body.    It  may  be  caused  by  blood  poisons. 
<3al-cu-lus.    Stone  or  gravel  found  in  the  kidneys  and  bladder. 
Callous.    Hard  or  firm. 
Ca-lor-io.    Heat. 
Capillary.    Fine,  hair-like. 
Cap-si-cum.    Cayenne  pepper. 

Cap-sule.    A  dry,  hollow  vessel  containing  the  seed  or  fruit. 
Car-bon-io  Acid  Gas.     A  gas  of  two  parts  of  oxygen  and  one  part  of 

carbon. 
Garri-es.    Ulceration  of  a  bone. 
Car-min-a-tives.     Medicines  which  allay  pain  by  expelling  wind  from  tho 

stomach  and  bowels;  an  aromatic  medicine. 
Ca-rotid  Artery.     The  great  arteries  of  the  neck  that  convey  blood  to  tho 

heart. 
Car-ti-lage.    A  hard  elastic  substance  of  the  body;  gristle. 
Ca-ta-me-ni-a.    The  monthly  discharges  of  women. 
Cat-a-plasm.    A  poultice. 

Ca-tarrh.    A  discharge  froia  the  head  or  throat;  a  flow  of  mucus. 
Ca-thar-tic.    An  active  purgative. 
Cath-e-ter.    A  curved  instrument  introduced  into  the  bladder,  for  drawing 

off  the  urine. 
Caus-tio.    Burning;  a  corroding  or  destro3     ;  substance  which  bums  or  cor» 

rodcs  living  tissues,  as  nitrate  of  silv^..,  potash,  etc. 
Cau-ter-y.    A  burning  or  searing  any  part  of  the  body. 
Cell.    A  small  elementary  form  found  in  vegetable  and  anhnal  tissue. 
Cer-e-bel-lum.    The  lower  and  back  part  of  the  bra'n, 
Cer-e-bral.    Pertaining  to  the  brain.  '^ 

Cer-e-brum.    The  upper  and  front  part  of  the  brain. 


•so 


GLOSSARY. 


Cer-e-bro-Spinal.    Pertaining  to  the  spinal  cord  and  brain. 

Ce-ru-men.    The  wax  of  the  ear. 

Cha-lyb-e-ate.    Containing  iron  in  solution,  as  found  in  mineral  springs. 

Chan-ore.    A  venereal  or  syphilitic  sore. 

Chol-a-gogues.    Medicines  that  cause  an  Increased  flow  of  bile,  such  as  caI(K 

mel  and  podophyllin. 
Ohol-er-io.    Easily  irritated;  irritable. 
Chor-dee.    A  painful  drawing  of  the  chords  of  the  pcnus.    It  occurs  ta 

gonorrhea. 
Chron-io.    To  continue  for  a  long  time,  and  becoming  a  fixed  condition  of 

the  system.  . 

Chyle.    A  miilcy  fluid,  mixing  with  and  forming  the  blood. 
Chyme.    The  pulp  formed  by  the  food  after  it  has  been  for  some  time  in  tho- 

stomach,  mixed  witli  the  gastric  secretions. 
Cir-cu-la  tion.    The  motion  of  the  blood,  which  is  propelled  by  the  heart 

through  the  body. 
Clav-i-cle.    Collar-bone.  I 

Co-ag-u-la-tion.     A  change  from  a  fluid  to  a  solid  condition,  as  In  fh» 

coagulation  of  the  blood. 
Co-ag-u-lum.    A  clot  of  blood. 
Co-a-lesce.    To.  grow  together;  to  unite. 
Col-lapse.    Sudden  failure  or  prostration  of  the  vital  functions. 
Col-liq-ua-tive.     Excessive  discharges  from  the  body  which  weaken  the 

system. 
Co-Ion.    A  portion  of  the  large  in'estine. 
Co-ma,  Com-a-tose.    Stupor;  disposed  to  sleep.  ' 

Com-press.    A  bandage,  made  with  several  folds  of  li 
Con-eus-sion.    A  violent  shock. 
Con-flu-ent.    Running  together. 
Con-ges-tion.    An  aGcumulation  of  blood. 

Con  junc-ti-va.    The  membrane  that  lines  the  eyelid  wnd  covers  the  eye. 
Con-sti-pa-tion.    Cdstiveness. 

Con-ta-gious.    Catching,  or  that  which  may  be  communicated  by  contact 
Con-tu-sion.    A  bruise. 

Gon-va-les-cence.    An  improvement  in  health  after  sickness. 
Ccn-vul-sions.    Involuntary  and  violent  movements  of  the  body. 
Cor-dial.     A  medicine  that  stinnilates  and  raises  the  spirits. 
Cor-ne-a.    Tlie  transparent  membrane  in  the  fore  part  of  the  eye. 
Cor-rob-o-rants.    Tonics  or  strengthening  medicines. 
Cor-ro-sive.    Substances  tliat  consume  or  eat  away. 
Coun-ter-ir-ri-ta-tion.    Driving  disease  from  one  part  by  Irritating  another 

part. 
Cra-ni-um.    The  skull. 
Cri-sia.    The  turning  point  of  a  disease. 
Cu-ta-ne-oiU9.    Pertahiing  to  the  skin. 


GLOSSARY. 


Cu-ti-ole.    The  outer  skin. 

Cyst.    A  bag  or  sac  containing  matter  or  other  fluid. 

Debility.    Weakness. 

De-coo-tions.    Medicines  that  are  prepared  by  boiling. 

Deg-lu-ti-tion.    Tlie  act  of  swallowing. 

De-liq-ui-um.    The  act  of  fainting. 

De  lir-i  um.    "Wildness,  temporary  loss  of  the  mind. 

Demulcents.    A  mucilaginous  medicine,  as  flaxseed  or  gum  AraUa 

Den-ti-tion.    The  act  or  process  of  cutting  teeth. 

Den-tri-frice.    A  preparation  for  cleaning  the  teeth.  ,v        ,      ' 

De-ob-stru-ent.    A  mild  laxative.  '' 

De  ple-tion.    To  diminish  the  quantity  of  blood  by  blood-letting  or  other 

process. 
Dep-u-ra-tion.    Cleansing  from  impure  matter. 
De-ter-gent.    Cleansing  medicines  as  laxatives  and  purgatives. 

Di-ag-no-sis.    The  act  of  determining  diseases  by  symptoms. 

Di-a-pho-ret-ics.    Medicines  which  aid  or  produce  perspiration  or  sweating. 
Di-a-phragm.    Midriff;  the  muscular  division  between  the  chest  and  the 

abdomen. 
Di-ath-e-sis.    Tendency  of  the  body  to  any  form  of  disease,  as  scrofulous 
diathesis. 

Di-e-te-tic.    Relating  to  diet. 

Dil-a-ta-tion.    Act  of  spreading  in  all  directions. 

Di-lu-ted.    Reducing  the  strength  of  liquids  with  water.  ' 

Di-lu-ting.    Weakening. 

Dis-cu-tient.    Medicines  which  scatter  or  drive  away  tumcrs. 

Dis-in-fec-tants.    Articles  which  purify  infected  places. 

Dis-lo-ca-tion.    A  bone  out  of  its  socket. 

Di-u-ret-io.    A  medicine  that  increases  the  amount  of  urine. 

Dor-sal.    Having  reference  to  the  back. 

Dras-tios.    Active  or  strong  purgatives. 

Du-O-de-num.    The  first  of  the  small  intestines. 

Dys-cra-sia.    A  bad  habit,  producing  generally  a  diseased  condition  of  the 
system. 

Dys-pep-sia.    Difficult  of  digestion. 

Dys-pha-gi-a.    Difficulty  of  swallowing. 

Dysp-noe-a.    Obstructing  the  breath. 

Dys-U-ri-a.    Difficulty  and  pain  in  discharging  urine. 

Ebixl-li-tion.    The  motion  of  a  liquid  by  which  it  gives  off  bubbles  of  vapor. 

Ef-fer-vesce.    To  foam  as  in  soda-water. 

Ef-flor-es-cenoe.    Redness  of  the  surface,  as  in  measles,  etc. 

Ef-flu-vi-a.    Exhalations  from  substances,  as  from  flowers  or  decaying  mat- 
ter. 

Sf-fU-sion.    An  escape  of  fluids  from  their  natural  position  Into  the  tissues  or 
cavities  of  the  body. 

S-leo-tri-za-tion.    Medical  use  of  electricity. 


L 


823 


OL08SAR7. 


E-leo-tu-ary.    Medicines  prepared  with  honey. 

E-lim-i-na-tion.    To  escape  from  the  body,  aa  by  the  pores  cf  the  skin. 

E-mao-i-ate.    To  waste  away ;  to  grow  thin. 

Em-bry-o.    The  early  stage  of  the  foBtus. 

Em-e-sis.    The  act  of  vomiting. 

Emet-ics.    Medicines  which  produce  vomiting. 

Em-men-a-gogue.    A  medicine  which  will  aid  the  menstrual  discharge. 

E-mol-li-ent.    A  softening  medicine,  flaxseed,  etc. 

E-mul-sion.    A  mucilage  from  the  emollients. 

E-nam-el.    The  outside  covering  of  the  teeth. 

En-ceph-a-lon.    The  whole  brain. 

En-cys-ted.    Enclosed  in  a  cyst  or  sac, 

En-dem-ic.    A  disease  i)cculiar  to  certain  localities. 

E-ue-ma.    An  injection  by  the  rcctam. 

En-er-va-tion.    A  reduction  of  strength. 

En-te-ri-tis.    Inflammation  of  the  bowels. 

E-phem-e-ral.    Of  short  duration.  i 

Ep-i-dem-ic.    A  disease  that  prevails  in  a  certain  district.  , 

Ep-i-derm-is.    The  outer  skin;  the  cuticle. 

Ep-i-gas-trio.    Pertaining  to  the  upper  part  of  the  abdomen. 

Ep-i-glot-tis.    Trap-door  cartilage  at  the  root  of  the  tongue,  preventing  food 

or  drink  from  entering  the  wind-pipe. 
Ep-i-lep-tic.    Subject  to  epilepsy,  convulsions,  or  the  falling  sickness. 
E-piph-o-ra.    A  surplus  secretion  of  tears,  causing  what  is  termed  a  watery 

eye. 

Ep-i-spas-tio.    Blistering. 

Ep-is- tax-is.    Nose  bleed. 

Er-e-thism.    Morbid  energetic  action  of  irritability. 

E-ro-sion.    Eating  away;  corrosion. 

Er-rhine.    A  medicine  to  promote  the  discharge  of  mucus  from  the  nose. 

E-ruc-ta-tion.     Raising  wind  from  the  stomach;  belching. 

E-rup-tion.    Pimples  or  blotches  on  the  skin. 

Es-ohar.    The  dead  part,  which  falls  off  from  the  surface. 
Es-cha-rot-ic.    An  application  which  sears  or  destroys  the  flesh. 

Eu-sta-ohi-an  Tube.    A  narrow  canal  leading  from  the  side  of  the  throat 

to  the  internal  ear. 

E-vac-u-a-tion.    The  discharge  by  stool  or  passing  of  urine  from  the  bladder. 

Ex-ac-er-ba-tion.    Violent  increase  in  a  disease. 

Ex-an-the-ma.    An  eruptive  disease,  as  small-pox,  scarlet  fever,  measles. 

Ex-ci-sion,    The  act  of  cutting  out  or  oflE. 

Ex-cit-ant.    A  stimulant;  a  nerve  remedy. 

Ex-cor-iate.    To  wear  off  the  skin  in  any  way. 

Ex-cres  cenoe.    An  unnuiural  growth  of  a  part,  as  a  wart  or  tumor. 

Excretion.    That  which  is  thrown  off. 

Ex-fo-li-ate.    Scaling  or  peeling  off.  >  - 

£x-ha-la  tioa.    Throwing  off  of  vapor,  air,  gas,  etc. 


GLOSSARY. 


Bx-oa-to-sis.    An  unnatural  growth  from  a  bone;  a  bony  tumor. 
Ex-peo-to-rant.    A  medicine  which  produces  or  aids  tlie  discharge  of  mucui 

from  the  broncliial  tubes  or  lungs. 
Bx-pec-to-rate.    To  discharge  mucus  or  saliva  from  tho  mouth. 
Ex-pi-ra-tion.    The  act  of  expiring;  breathing  out  the  air  from  the  lungs. 
Ex-trav-a-sa-tion.    A  collection  of  blood  into  a  cavity,  or  under  the  skin,  a 

blood  blister.  ,  ,      • 

PsB-oal.    Relating  to  the  fceces. 
Pee-ces.    The  natural  discharges  of  the  bowels. 
Pa-ci-al.    Having  reference  to  the  lace. 
Far-i-na-ceous.    Containing  starch,  as  farinaceous  food,  meal  or  flour  from 

vegetables. 
Pau-ces.    The  pharynx  and  back  part  of  the  mouth. 
Peb-ri-fuge.    A  medicine  to  drive  away  fever,  producing  perspiration. 
Pe-brile.    Having  reference  to  fever;  feverish. 
Pe-mur.     The  thigh  bone. 
Pet-id.    Having  a  disagreeable  odor. 
Pi-brine.     Animal  matter  found  in  blood. 

Pi-brous.    Composed  of  small  threads  or  fibres  of  animal  or  vegetable  mat- 
ter. 
Pil-ter.    To  strain  through  a  paper  made  for  that  purpose. 
Pil-tra-tion.    Straining. 
Pist-u-la.    An  ulcer. 

Flao-oid.    Flabby,  soft,  relaxed;  as  a  flaccid  muscle. 
Plat-u-len-oy,  Pla-tus.    To  inflate  the  stomach  with  gas. 
Plood-ing.    Uterine  hemorrhage. 
Plush.    A  flow  of  blood  to  the  face. 
Flux.    An  unusual  discharge  from  the  bowels,  diarrhea. 
PcB-tus.    The  child  in  the  womb. 
Po-men-ta-tion.    Bathing  by  means  of  flannels  dipped  in  hot  water  or  med 

icated  liquid. 
Por-mi-ca-tion.    An  unpleasant  sensation,  like  the  creeping  of  anta. 
Por-mu-la.     A  medical  prescription. 
Pract-ure.    A  broken  bone. 

Pric-tion.    Rubbing  with  the  dry  hand  or  coarse  cloth, 
Pu-mi-ga-tion.    Smoking  a  room  or  anything  to  be  cleansed. 
Puno-tion.    The  particular  acting  of  an  organ,  as  the  function  of  the  heart 
Pun-da-ment.    The  anus;  the  lower  extremity  of  the  rectum. 
Fiin-gus.    A  spongy  flesh  in  wounds,  as  proud  flesh,  a  soft  cancer  which 

bleeds  when  touched. 
Gal-van-i-za-tion.    Use  of  the  galvanic  current. 
Qan-gli-on.    A  knot  or  lump  on  tendons;  an  enlargement  in  the  course  of  a 

nerve. 
G-an-grene.    Partial  death  of  a  part,  often  ending  in  entire  mortification. 
Gar-gle.    A  wt  ,i  for  the  mouth  and  throat 
Gastric.    Belonging  to  the  stomach. 


SM 


OLOSSART. 


Gastric  Juioe.    Secretion  of  the  stomach.  ^ 

Gas-tri-tis.    Inflammation  of  the  stomach. 

Ges-ta-tion,    The  ocriod  of  pregnancy. 

Gland.    A  soft  body,  the  function  of  which  is  to  secrete  some  fluid. 

Glot-tis.    The  opening  into  tlic  windpipe  at  the  root  of  the  tongue. 

Glu-te-us.    A  name  applied  to  tlie  muscles  of  the  hip. 

Gran-u-la-tion.    The  healing  of  a  wound  or  ulcer  with  healthy  matter. 

Gru-mous.    Thick,  clotted,  concreted;  as  grumoua  blood. 

Gut-tur-aL    Relating  to  the  throat. 

Habit.     A  peculiar  state  or  temperament  of  the  body;  pre-disposed  to  do 

some  particular  tiling. 
Hectic.    A  remitting  fever. 
Hem-a-le-mes.    Hemorrhage  from  the  stomach. 
Hem-a-tu-ra.    Hemorrhage  from  the  bladder. 
Hem-a-to-sis.    An  excessive  or  morbid  quantity  of  blood. 
Hem-i-ple-gia.    Paralysis  of  one  side  of  the  body. 

Hemoptysis.    A  spitting  of  blood.  i 

Hemorrhage.    A  flow  of  blood,  as  from  the  limgs,  nose,  etc  \ 

Hem-or-rhoids.    The  piles;  bleeding  piles. 
He-pat-ic.    Relating  to  the  liver. 
Her-ba-ceous.    Pertaining  to  herba. 
Hereditary.    Inherited  from  a  parent. 
Her-pes.    Disease  of  the  skin,  as  tetter,  ringworm,  eta 
Her-ni-a.    A  rupture,  and  protrusion  of  some  part  of  the  bowels.    - 
Hu-mors.    The  fluids  of  the  body,  excluding  the  blood. 
Hy-dra-gogue.    A  medicine  that  produces  a  watery  discharge  from  the  bov7- 

ela,  used  in  dropsy. 
Hy-drar-gy-rxim,    Metallic  mercury,  quicksilver;  a  physician's  name  for 

calomel. 
Hy-dro-gen.    One  of  the  elementary  principles,  always  existing  in  water,  of 

which  it  composes  the  ninth  part. 
Hy-dro-pho-bia.    The  rabid  qualities  of  a  mad  dog. 
Hy-gi-ene.    The  art  of  preserving  health  by  diet. 
Hyp-o-chon-dri-a-cal.    Melancholy;  low-spirited. 
Hyp-not-ics.    Medicines  which  produce  sleep. 
Hy-po-der-mic.     To  insert  under  the  skin, 
Hy-ster-ic-al.    Subject  to  hysteria;  nervous. 

I-chor.    A  biting,  watery,  and  acrid  discharge  from  ulcers.  ■ 

Id-i-op-a-thy.    An  unhealthy  condition  not  preceded  by  any  other  diseuft 
Id-i-o-syn-cra-sies.    Peculiarity  of  constitution  or  temperament. 
H-e-US.     Colic  in  the  small  intestines. 
H-i-ac  He-gion.    Region  of  the  small  intestines. 
Im-be-cil-i-ty.    Weakness  of  mind. 
Im-mer-se.    To  plunge  under  water. 

In-a-ni-tion.    Emptiness;  weakness;  exhaustion.  .  ^ 

In-oor-po-rate.    To  mix  medicines. 


Mk 


QLOaSABT. 


In-ou-ba  tlon.    To  hatch  eggs;  slow  deTelopment  of  diaena 

In-oi-sor.    A  front  tooth. 

Indi-gest-i-ble.    Not  easily  digested, 

In-dis-po-si-tion.    A  poor  state  of  health. 

In-feo-tiotis.    Contagious. 

In-flam-ma-tion.    Attended  with  heat;  a  redness  or  swelUag  of  any  poit. 

lu-fU-sion.    Medicine  prepared  by  steeping,  not  boiling. 

In-ges-tioo.    Forcing  into  the  stomach. 

In-jec-tion.    Any  preparation  sent  into  some  part  of  the  body  by  means  of  • 

syringe. 
In-oo-u-la-tion.    Communicating  a  disease  to  a  healthy  person  bv  injectipg 

contagious  matter  in  the  skin.  .  ^ 

Is-chu-ra.    Not  able  to  pass  the  urine. 
In-spi-ra-tion.    Drawing  air  into  the  lungs. 

In-spis-sa-tion.    The  act  of  thickening  by  boiling  or  evaporatloii. 

In-teg-u-ment.    A  covering;  the  skin. 

In-ter-cos-tal.    Between  the  ribs. 

In-ter-init-tent.    Ceasing  at  intervals;  fevers  which  omne  on  at  legolar 
intervals.  '  •      , 

In-tes-tines.    The  bowels. 

Jug-u-lar.    Applied  to  the  veins  of  the  throafc. 

Lacerated.    Tom  from. 

Laoh-ry-mal.    Pertaining  to  the  tears.  \ 

I»ac-ta-tior      Act  of  nursing,  or  sucking. 

Lan-ci-na-ting.    Piercing,  as  with  a  sharp  pohited  instrument;  hence  land* 
nating  pain. 

Lan-guor.    Feebleness:  lassitiide  of  body.  ! 

Lar-ynx.    The  upper  part  of  tlie  windpipe. 

Lax-a-tive.    A  gentle  cathartic;  a  medicine  that  loosens  the  boweh.   ' 

lie-sion.     A  flesh  wound. 

Leth-ar-gy.    Excessive  drowsiness. 

IiGU-cor-rhe-a.    A  whitish  discharga  from  the  womb. 

Lig-a-ture.    A  thread  for  tying  blood-vessels  to  prevent  bleeding. 

Li-ga-tion.    The  art  of  using  a  ligature. 

Iiin-i-ment.    A  fluid  lotion  or  wash  to  be  applied  by  friction. 

Iiith-on-trip-tic.    A  medicine  to  dis-solve  the  stone  or  gravel  in  the  bladder. 

Li-thot-o-my.    The  operation  of  cutting  to  remove  the  stone  in  ♦Jie  bladder. 

Liv-id.     Black  and  blue  spot  on  the  surface. 

Lo-chi-al.    Pertaining  to  discharges  from  the  womb  after  childbirth. 

Lum-ba-go.    Rheumatic  pains  in  the  loins  and  small  of  the  back. 

Lumbar.    Pertaining  to  the  loins. 

Lymph.    A  thin,  colorless  fluid  in  the  lymphatic  vessels. 

Lym-phat-io.    Small  vein-like  vessels  pervading  the  body;  absorbents. 

Mao-er-a-tion.    Steeping  or  softening  with  v/ater. 

Mao-u-lar.    Colored  spots;  blemishes, 

Mai-Bad.    Malpractice;  not  according  to  sdenoe. 


/ '  \\ 


82e 


GLOSSARY. 


■  Ma-la-rl-a.    Bad  air;  air  which  tends  to  cause  disease  supposed  to  arise  from 

decayed  vegetable  matter, 
Mal-for-mo-tion.    Irregular  formation  or  structure  of  parts. 
Ma-lig-nant.    Violent;  dangerous;  liable  to  produce  death.  \  - 

Mar-row.    A  soft  substance  in  the  bones. 

Mas-ti-oa-tion.    The  act  of  chewing.  '  •      . 

Mas-tur-ba-tion.     Self-abuse.    The  most  Injurious,  self-destroying  of  all 

habits. 
Ma-te-ri-a  Medioa.    The  science  of  medicine. 
Ma-trix.    The  womb. 

Mat-u-ra-tion.    Tlie  formation  of  pus  or  matter  in  any  part  of  the  body. 
Me-dul-la  Oblongata.    A  nervous  moss  in  the  lower  part  of  the  brain. 
Men-ses,  Menstruation.    The  monthly  sickness  of  women. 
Men-stru-\im.    A  liquid  used  to  dissolve  solid  substances. 
Me-phit-io.    Suffocating;  noxious;  pestilential. 

Met-a-car-pus,    Tliat  portion  of  the  hand  between  the  wrist  and  fingers. 
Me-tas-ta-sis.    A  change  of  disease  from  one  location  to  another. 
Met-a-tar-sus.    Tlie  part  of  the  foot  between  the  ankle  and  the  toes. 
Miasma,  Miasmata.    Malaria;  exhalations  from  swamps,  lowlands  and 

decaying  matter. 
Mor-bid.    Unhealthy;  deseased;  corrupt. 
Mor-bif-io.    Producing  disease. 
Mor-bus.    A  disease  of  the  bowels;  cholera  morbus. 
Mu-oi-lage.    A  glutinous,  watery  solution  of  gum. 
Mu-ous.    Animal  mucilage  secreted  by  the  mucous  membrane. 
Mus-cles.    A  bundle  of  fibres;  the  organs  of  motion;  they  constitute  the  flesh. 
Nar-cot-ios.    Medicines  that  produce  sleep,  relieve  pain,  or  stupefy. 
Nau-se-a.    Sickness  at  the  stomach;  may  increase  until  vomiting  takes  plaoa 
ITa-vel.    Center  of  the  abdomen. 

Ne-g'is.    A  liquid  made  of  wine,  water,  sugar,  nutmeg,  and  lemon  juice. 
Ne-phr-it-is.    Infiammation  of  the  kidneys. 
Keph-ros^    The  kidney. 

Ner-vine.    A  medicine  that  soothes  a  nervous  excitement. 
Neu-ral-gi£L    Pain  in  the  nerves. 
Neu-ras-the-nia.    Nervous  exhaustion. 
Noo-tur-nal.    Occurring  in  the  night. 

Wor-mal.    Natural  and  healthy  condition.  i^ 

Nos-trum.    A  patent  medicine. 
Nu-tri-tious.    A  substance  possessing  nourishment. 
Obtuse.    Dull,  not  acute. 
CE-de-ma.    A  watery  swelling. 
Ol-fac-tory  Nerves.    The  nerves  of  smell. 
O-men-tum.    The  covering  of  the  bowels. 
Oph-thal-mi-a.    Disease  of  the  eye.    Inflammation  of  the  eyes. 
O-pi-ates.    Medicines  which  promote  sleep. 
Op-tio  Nerve.    The  nerve  which  enters  tho  back  part  of  the  qra. 


] 
2 

I 


P 

P< 

PI 

PI 

PI 

Ph 

Pi 

Ph 

PH 

Pie 

Pie 

Pie 

Pnt 

Pol 

Pre 

Pro 


OL08SAR7. 


827 


Or-thop-ncB-a.    Asthma;  great  difficulty  of  breathing,  caused  by  diseases  of 

tlic  heart  or  diiipliriigm. 
Os-si  fy.    To  change  tlcsh  or  otlicr  soft  matter  into  a  hard,  bony  substance j 

from  osteo,  a  bone  or  like  a  bone. 
O-vum.    An  egg. 

Ox-y-gen.    A  gas  tliat  forms  one-flftli  of  the  atmosplicro. 
Pal-ate.    The  partition  separuling  the  cavity  of  tlio  mouth  from  that  of  the 

nose. 
Pal-pi-ta-tion.    A  fluttering  or  unnatural  action  of  the  heart,  in  which  It 

beats  too  rapidly  and  strongly, 
Pan-a-ce-a.    A  remedy  for  all  diseases;  a  universal  medicine. 
Pa-pil-la.    A  red  ix)int  upon  the  tongue  or  elsewhere. 
Par-a-cen-te-sia.    Puncturing  of  tlie  chest  or  abdomen  for  the  purpose  of 

drawing  olT  water. 
Pa-ral-y-sis.    Palsy;  losing  control  of  any  part  of  the  system. 
Par-a-lyt-io.    One  affected  with  paralysis. 
Par-a-ple-gi-a.    Paralysis  of  the  lower  portion  of  the  body. 
Par-ox-ysm.    A  fit  of  a.  'use  at  certain  periods. 
Pa-thol-o-gy.    Doctrine  oi  disease. 
Par-tu-ri-tion.    Childbirth. 
Pec-tor-al.    Relating  to  the  chest. 

Pel- vis.    A  bony  cavity  forming  the  lower  part  of  the  trunk  of  tho  bo^. 
Pep-sin.    A  i)eculiar  substance  in  the  stomach  which  aids  digestion. 
Per-i-car-di-um.    The  '  ic  containing  the  heart. 
Per-i-car"dit-i8.    Inllaramation  of  the  pericardium. 
Per-spi-ra-tion.    Sweat. 

Per-i-ne-um.    The  part  between  the  anus  and  organs  of  generation  . 

Per-i-OS-te-um.    The  membrane  covering  the  bones. 
Per-i-to-ne-um,     The  membrane  which  lines  tho  abdomen  and  covers  tlie 

bowels. 
Pe-te-ohi-8B.    Purple  spots  which  appear  upon  the  skin  in  low  fevers. 
Phag-e-den-io.    Corroding,  eating;  applied  to  ulcers. 
Pha-lan-ges.    The  bones  which  form  the  fingers  and  toes. 
Phleg-mat-io.    Dull;  sluggish;  heavy. 
Phar-ynx.    The  upper  part  of  the  throat. 
Phlogis-tio.    Tendency  to  inflammatory. 

Phthys-io-al.    A  condition  of  the  system  tending  to  pulmonary  consump- 
tion. 
Phlegm.    A  mucus  from  the  bronchial  tubes. 
Ple-thor-io.    Of  a  full  habit  of  body;  corpulence. 
Pleu-ra.    A  membrane  that  covers  the  lungs  and  folds  upon  the  sides. 
Pleu-ri-sy.     Inflammation  of  the  pleura. 
Pneu-mo-ni-a.    Inflammation  of  the  lungs. 
Pol-y-pus.     A  pear  shaped  tumor. 

Prescription.    A  physician's  formula  for  the  preparation  of  medicines. 
Probe.    An  instrument  for  examining  the  depth  of  a  wound. 


IMAGE  EVALUATION 
TEST  TARGET  (MT-S) 


V 
^ 


// 


L-?^ 


/ 


:a 


/a 


1.0 


I.I 


1.25 


!ff  ilia  iM 

■^  IM    1112.2 


I!:  1^ 


—    6" 


2.0 


1.8 


U    III  1.6 


Photographic 

Sciences 

Corporation 


23  WEST  MAIN  STREET 

WEBSTER,  N.Y.  14580 

(716)  872-4503 


% 


Q>. 


s 


r^ 


j^  ' 


GLOSSARY. 


Prog-no-sls.    Guessiug  the  termination  of  a  diseasa 

Pro-lapsus  Ani.    Falling  of  tlic  anus. 

Pro-lapsus  Uteri.    Falling  of  the  uterus. 

Prostration.    Loss  of  strength  "^  '     * 

Pro-phy-lao-tio.    A  medicine  to  prevent  disease.  ^'   V   '      .';'!•  :' 

Pty-a-lism.    A  copious  flow  of  saliva;  salivation,  /*'; 

Puberty.    Full  growth;  perfection.  ".        "^ 

Pu-er-pe-ral.    Fever  at  or  soon  after  cliildbirth.  ir    ' 

Plu-mon-a-ry.    Pertaining  to,  or  affecting  the  lunga.  '' 

Pulmon-i-tJB.    Inflammntion  of  tlie  lungs.  . 

Pulse.    The  beating  of  the  heart  or  blood-vesse]p,  espedaHlj  of  the  arteries. 

Pulp.    A  soft  mass. 

Pun-gent.    Piercing,  biting,  stimulating. 

Pur-ga-tive.    A  gentle  cathartic;  a  medicine  acting  on  the  bowels  to  loosen 

them.  ,     - 

Pur-u-lent.    Consisting  of  pus  or  matter. 
Pus.    Unhealthy  matter.  '  « 

Pus-tules.    Elevations  of  the  skin  containing  pus. 
Pu-tre  f^-tion.    To  decompose  by  fermentation.  ^    . 

Pu-tres-cent.    Pertaining  to  the  process  of  putrefaction. 
Py-ro-sis.    A  peculiar  disease  of  the  stomach  better  known  as  water-brash. 
Hec-tum.    The  lower  portion  of  the  large  intestine. 
Pe-frig-er-ant.    Medicines  which  lessen  the  heat  of  a  body. 
Heg-i-meu.    The  regulation  of  diet  and  habit  in  order  to  restore  health  or  to 

cure  disease. 
Hes-o-lu-tion.    To  return  to  health;  dispersion  of  an  Inflammation  before  pus 

has  formed. 
Ke-solv-ents.    Applied  to  inflammations. 
Res-pi-ra-tion.    The  process  of  breathing. 
Ee-sus-ci-ta-tion.     Reviving  from  apparent  death,  as  drowning. 
Het-i-na.    The  internal  nervous  tissue  of  the  eye. 
Xtu-be-fa-cients.    Medicines  that  causes  redness  of  the  skin,  as  mustard,  rad* 

ish  leaves,  etc. 
Rubif-ic.    To  make  red. 
Sac-cha-rine.    Having  the  properties  of  sugar. 
Sa-li-va.     The  spittle;  the  secretions  of  the  mouth. 
Sal-i  va-tion.     Increase  of  the  secretion  of  saliva. 
San-a-tive.    A  curative  medicine;  to  heal. 
Sanguine     Abounding  in  blood,  or  having  the  color  of  blood. 
Sanies.    A  thin  discharge  from  wounds  or  ulcers. 
Scab.    A  formation  over  a  sore  in  healing. 
Scarf-skin.    The  outer  skin  of  the  body. 
Soir-rhouB.    Hard;  knotty,  generally  of  a  cancerous  nature. 
8oor-bu-tie.    Partaking  of  the  nature  of  scurvy. 
^Scrotum.    The  bag  containing  the  testicles.  f'f 


QLOSSABY. 


9» 


fltoore-tioii.    The  separatloD  of  any  substance  from  the  blood  for  a  partfculur 

purpose. 
Sed-a-tive.    The  opposite  of  stimulation.    A  quieting  medicine  which  aUay» 

Irritation  and  soothes  pain. 
Sed-en-tary.     Bedentaty  habit;  accustomed  to,  or  requiring  much  sitting} 

inactive. 
Seid-lit8.    A  village  in  Bohemia,  from  which  Seldlltz  powders  derived  It» 

name. 
Sem-i-nal.    Pertaining  to  or  contained  in  seed. 
Se-rous.    Thin,  watery  substance,  like  whey.  '; , 

Serum.    The  watery,  or  milky  portions  of  the  blood.      ' .'     ' 
Sinarpism.    A  mustard  plaster. 
Sin-ew.    That  which  unites  flesh  to  a  bone. 

Slough.    Death  from  a  part;  the  part  that  separates  from  a  womid. 
Slough-ing.    The  act  of  separating  tlie  dead  flesh  from  a  sore. 
Sol-u-tion.    Composed  of  a  liquid  and  a  solid  substance. 
Sol- vent.    Having  the  power  to  dissolve  solid  substances. 
Sor-des.    The  dark  matter  deposited  upon  the  lips  and  teeth  In  Tow  fevera 
Spasm.    A  sudden  contraction  of  the  muscles;  cramps,  convulsions. 
Spe-cif-io.    An  infallible  remedy.  '  •  . 

Spinal  Col-umn.    The  back-bone. 
Spi-nalCord.    The  nervous  marrow  In  the  backbone. 
Spleen.    The  milt;  it  is  situated  in  the  atxlomcn  and  attached  to  the  stomadi. 
Squamous.    Having  scales. 
Ster-num.    The  breast-bone. 
Ster-tor.    Noisy  breathing;  snoring. 
Ster-to-rous.    The  act  of  snoring. 

Stim-u-lants.    Medicines  that  are  calculated  to  excite  a  healthy  action. 
Sto-mach-io.    A  cordial  for  the  stomach,  exciting  its  action. 
Sto-mat-i-tis.    Inflammation  o' »he  mouth. 

Stool.    A  discharge  from  tjio  bovvols.  *  .    /• 

Stran-gu-ry.    Difficult  and  painful  passage  of  urine. 
Strict-ure.    Unnatural  contraction  of  any  passage  of  the  body. 
Stru-ma.    Scrofula. 

Stupor.    Insensibility;  numbness.  r 

Styp-tlo.    A  medicine  wliich  stops  bleeding.  *..: 

Sub-cu-ta-ne-ous.    Under  the  skin.  - 

Sudor.    Sweat. 

Su-dor-if-ics.    Medicines  that  cause  sweating. 
Sup-pos-i-to-ries.    Medicinal  substances  introduced  Into  the  rectum  to  favot 

or  restrain  evacuations,  or  to  ease  pain. 
Sup-pu-ra-tion.    The  act  of  forming  pus. 

Suture.    The  peculiar  saw-like  joint  uniting  the  bones  of  the  skulL 
Symp-tom.    A  sign  or  token  of  disease. 
Syn-OO-pe.    To  swoon;  fainting. 


l^ij^j 


m 


I 


t 


[_j| 


880 


OLOSSART. 


Sypb-i-lis.    A  contagious  diseased  from  sexual  intercourse  witli  those  who 

have  venereal  disoaae. 
Syph-i-li-tio.    Pertaining  to  the  venereal  disease  or  pox. 
Syr-iuge.    An  iustrument  for  injecting  liquids  into  the  bowels,  ear,  throaty 

or  other  ijarts  of  tlie  body. 
Tan-nic  Aoid.    An  astringent  made  from  oak  baak. 
Temperament.    A  peculiar  habit  of  body. 
Teu-doa.    A  librous  cord  attached  to  the  extremity  of  a  muscle. 
Te-ues-mu8.    Diiticulty  and  pain  ut  stool   a  painful  bearing  down  seosation 

in  the  lower  bowels. 
Tepid.    Wanii,  but  not  hot.        '•     -       •      .    ,;  .       "  „.,  .  "      . 

Ter-tian.    Occurring  every  other  day.        -■     '    :    .-'  ^     ' 

Tes-tes.    The  testicles. 
Tes-ti-cles.    Two  glandular  bodies  situated  In  the  scrottun,  belonging  to  the 

male  organs  of  generation.      •  "    ' 

Tet-a-nus.    Locked  juw.  :      ' 

Tib-i-a.    The  large  bone  of  the  leg  below  the  knee. 
Tinct-ure.    Medicine  dissolved  in  alcohoL        '-"  ■  -^ 

Thorax.    The  chest.  '  v 

Tor-mi-na.    Severe  griping  pains.  .    *        -. 

Ton-ics.    Remedies  intended  to  strengthen  the  system.  ^     , 

Ton-sil.    Glands  situated  on  each  side  of  the  throat.  ■ 
Tor-pid.     Dull;  stupid;  lifeless.  '  '         ' 

Tra-che-a.    The  windpipe.  '  " 

Tu-ber-cle.    A  pimple,  swelling,,  or  small  tumor. 
Tu-me-fac-tion.    The  act  of  forming  a  tumor. 
Tumor.    An  enlargement  of  any  part  of  the  body;  a  swelling. 
Ty-phoid.     Resembling  typhus;  weak;  low. 
Ty-phus.    A  nervous  fever,  malignant,  infectious,  etc. 
Ul-cer.    A  sore  which  discharges  pus. 
Um-bil-io.    Pertaining  to  the  navel. 
U-rea.    A  substance  found  in  the  urine. 
Ureter.    The  duct  leading  from  the  kidneys  to  the  bladder. 
TJ-re-thra.    Duct  leading  out  from  the  bladder;  the  canal  of  the  penis  through 

which  the  urine  passes  from  the  body. 
U-rine.    Water  from  the  bladder. 
Uterus.    The  womb. 
Vac-oi-nate.    To  inoculate  with  the  co^v-pox  by  Inserting  the  vaccine  In  the 

skin.  '^ ,  ':  '-  ■   V    <  ■•■(■; 

Vac-cine.    Matter  of  the  cow-pox. 
Va-gi-na.    The  passage  fi-om  the  womb  to  the  vulva. 
Vag-in-is-mus.    Spasm  of  (he  vagina,  caused  by  morbid  Irritablllly. 
Vale-tu-di-na-ri-an.    A  person  of  n  weak,  sickly  constitution^ 
Va-rio-lous.    Pertaining  to  small  pox. 

Ven-e-ry.    Sexual  indulgence.  '         ,• ,  f"\ 

Ve-nous.    Relating  to  the  veins.  '„  v,  , 


GLOSSARY. 


831 


Ven-ti-la-tlon.    A  free  admission  or  motion  of  air. 

Ver-mi-llige.    A  mediciiiO  intended  to  destroy  worms. 

Ver-ti-go.    Dizziness;  sw'mming  of  tlio  liead. 

Vesicle.    A  little  bladder  of  water  formed  under  the  skin. 

Vir-u-lent.    Extremely  injurious;  malignant;  poisonous. 

Vi-rus.    Contagious  poison. 

Vis-ce-ra.    The  internal  organ  of  the  body. 

Vis-cid.    Sticky;  tenacious. 

Vol-a-tile.    Easily  evaporated;  substances  that  evaporate  on  expostue  to  the 

ptmosphere. 
Vul-ner-a-ry.    Pertaining  to  wounds. 
Vul-va.    The  external  opening  of  the  female  genitals 
Whites.    Fluor  Albus.  '• 

Zy-mot-io*    Contagious  diseases,  such  as  may  be  Inocnlated. 


\t 


PUBLISHERS'  NOTICE. 


"W^e  desire  to  place  a  copy  of  this  work  in  the  hands  ije  every 
family,  and,  it  the  neighborhood  has  been  canvassed  aihl  there  is   \ 
no  agent  through  whom  it  can  be  purchased,  we  \viil  send  by 
mail,  free  of  postage,  single  copies  to  any  address  on  k^ceipt  of  the 
regular  subscription  price. 

We  at  all  times  desire  agents.  The  terms  an»  liberal,  and  the 
agency  to  sell  this  work  in  any  field  will  affoti  vi  good  living  to 
any  man  or  woman  of  intelligence.  Agents  «nll  be  assigned  ter- 
ritory in  the  order  of  their  application,  J'or  name  and  address 
of  the  publishers}  see  title  paga 


■Ayer^  ( 


ry    ■         ■, 


!  \ 


MEDICAL  INDEX. 


-  A. 

Abdomen,  enlargement  of,  In  preRnancy .  .278 
ABORTION:  Causes  and  treatment. .  .258-dOl 

Precautions  after 281 

Symptoms 1 

Abscess— What  It  is,  and  how  to  treat 189 

ACCIDENT:  Falling  into  deep  water 90 

From  chloroform,  to  prevent 9,'5 

How  to  manage 93 

Poisoning  by— what  to  do . .  94 

ACID:  Chromic,  for  cancer 3.5 

Citric,  for  cancer 35 

Drinks,  for  the  slolc 314 

Gallic,  in  coujuraption 118 

Hydrochloric,  in  croup 108 

In  stomach 251 

Sulphurous,  for  scarlet  fever 03 

Acute  inflammation  of  eyes,  water  for 15fi 

Acute  rheumatism,  new  remedy  for 38 

AGUK:  Chiuoidine,  how  to  give  for ......  00 

German  cure  for 91 

How  to  prevent  and  avoid  98, 123 

Symptoms 1 

various  remedies  for 86-97 

Alabama,  resorts  in.  for  consumptives 115 

ALCOHOLIC  LIQUORS:  Cure  for  love  of.  167 

Use  of,  leaves  permanent  injury 167 

ALTERATIVE:  Ijor  female  debility 273 

For  stomach 137 

For  syphilis,  successful 202 

Or  blood  puriHers 162-16:j 

Pill  for  neuralgia V.') 

Relaxing  anodyne,  for  asthrca 201 

Rheumatic 38 

Syrup  for  boils 60 

A.mmonia,  Giles'  Uniment  of  Iodide  of 42 

^.mmonia-Saline  treatment  for  diabetes. .  .177 

Animals,  Dr.  Mason's  Liniment  for 41 

Anodyne  for  asthma fcOl 

A.NTIDOTE:  For  poisoning  by  nux  vomica 

or  strychnine 47 

For  poisoning  by  various  causes 93,  94 

For  tobacco  chewers'  weak  stomach.  ..180 

Milk  as,  for  lead  poisoning 62 

Anti-fat  medicine 40 

APOPLEXY:  How  to  cure 181 

Symptoms 2 

Appetite,  to  Increase  or  restore ISS 

Arrowroot  jelly  for  the  sick 316 

ASTHMA :  Quick  re)  '  f  and  remedies  for . .  200 

Symptoms 8 

ATROPHY :  Cause  and  treatment  of 190 

Symptoms 3 

Ayer's  Cnerry  Pectoral  for  colds,  etc 12.5 


BABIES:  Receipts 377 

Bab»?s.   (See  Children). 

Back-ache,  liniment  for 44 

BALM  OP  GILEAD  BUDS:  For  sore  lungs.216 

Tincture  of,  for  cuts,  etc ?t5 

Balm,  Oriental 42 

BALSAM:  Blackberry,  for  children 196 

For  wounds,  crac^i  etc 98 

63  833 


BA.LS  AM —Continued. 

Peckham's  Genuine,  for  conghs,  etc  . .  .168 

BARBER'S  ITCH:  Ointment  for lOa 

Symptoms 4 

BATHING:  Of  new-bom  child 293 

Of  patient  after  child-birth 299 

BATTERY  ELECTRiC:  Faradlc,  In  sciatica  37 
Simpleund  cheap,  how  to  makeand  use  38 

Beans,  a  cure  for  Bnght's  disease 154 

Bearing  down  of  the  womb .270 

BEEF:  Broth  for  the  sick 8U8 

Essenceof  805 

Tea,  how  to  make 804,  805 

Beefsteak  for  the  sick 817 

Beer,  alterative,  fiT  purfying  the  blood 163 

Belly-aches 26:4 

Best  Liniment,  the 44 

BIG  NECK:  (See  Goitre). 

Symptoms 18 

Birth.  (See  Labor). 

BITES :  Frost,  remedies  for 142, 143 

Of  .mad  dogs,  'o  cure 181,  243 

Of  poisonous  insects,  etc 210 

BITTERS:  Alterative 163 

Hop,  without  spirits 210 

Mrs.  Chase's  magic  tonic 278 

Stomach 137 

Blackberry  balsam  andcordialforchildren  196 

BLADDER;  Inflamr-iation  of 263 

Symptoms 4 

State  of,  in  child  labor 885 

BLEEDING:  Of  lungs,  womb,  rectum  &c.,  48 

Styptic  for 180 

(See  Hemorrhage:  Nose.) 

Blistering  in  diphtheria  65 

Blisters,  blood,  to  prevent 68 

BLOOD:  blisters,  to  prevent 58 

Purl  f ying  the.  safest  way 137 

Purifiers,  or  alteratives 162, 163 

Spitting,  valuable  remedy  for 184 

BLOODY  FLUX:  Treatment  of 234 

(See  Dysentery). 

Symptoms 4,  14 

BOILS:  Head,salTefor 97 

Poultice  for 137 

Symptoms 4 

Treatment  for 68,  60 

To  scatter 60 

BONE  LINIMENT: 41 

White's  Nerve  and 48 

BORAX:  For  erysipelas, 183 

For  nervouHneadache 188 

Its  value  in  catarrh,  inflamed  eyes, 

dandruff,  etc 183 

For  washing  clothes 184 

BOWELS:  Action  of,  during  pregnancy. .  .280 

Action  of.  after  child-birth 80O 

Blackberry  tea  for  difflculties  of 815 

Griping  of.  (3olden  Oil  for 40 

Inflammation  of 262 

Inflammation  of,  poultice  for 187 

InflammRtion  of,  symptoms. ...  5 

Loose,  remedy  for  188 

Of  children,  to  keep  regular 193 

(See  also  Diarrhoea:  Dysentery). 


884 


■MEDICAL  INDEX. 


BRAIN;    Inflammation    and    concuesion 

of 246.247 

Inflammation  of,  symptoms 6 

BREASTS:  Cold  In,  remedy  for 124 

Gathered,  salve  for 09 

Sore,  to  avoid  and  cure 276 

Swelling  of.  In  newly-born  child 296 

Brlght's  disease  of  the  kidneys,  cure  for. .  164 

Brister's  Spanish  Corn  Destroyer 1 59 

Broken  breast,  to  avoid 276 

BRONCHITIS:  Chronic, remedy  for.. 128,  266 

Symptoms 6 

Treatment  for 254,256 

BRONCHOCELE: 44,45 

Alterative  pill  for 44 

Alterative  syrup  for 45 

Dr.  Mason's  remedy 46 

Symptoms 6 

BROTH:  For  the  sick,  beef 808 

Chicken 807 

Mutton 807 

Veal 807 

Vegetable 808 

BRUISES :  Liniment  for 44, 216 

Salve  for 96 

To  prevent  lockjaw  after 83 

Buchan's  Dr..  Preventive  for  Ague 92 

Bugle-weed;  its  value  in  consumption, etc.,  184 

Bunions,  remedies  for 168, 169 

BURNS:  Artificial  skin  for 142 

Remedies  for 79, 163 

Salve  for 98,09,101 

Butternut  piils 186 

0. 

California  Cure  for  cancer... 86 

Calomel,  substitute  for 161 

Camphor  Liniment,  strong 40 

CANCER:  Esmarch's  or  Gferman treatment  84 

Oreeu  ointment  for. . . ., 09 

In  ear 85 

Liniment  for 83 

New  painless  remedyfor 84 

Of  the  womb 271 

Poultice  for 83 

Relief  of  pain  In 84 

Salvefor 33 

Symptoms 6 

wild  parsnip  root  In 86 

Carbolic  Salve 08 

CARBUNCLE:  Painless  treatment  for 68 

Speclflcfor 60 

Syinptoms 6 

CASTOR  OIL:  Custard,  to  make 100 

To.  overcome  nauseous  taste 106, 109 

CATARRH:  Borax  in,  value  of 183 

Gargle  for 67 

Nasal,  common  sense  treatment  for. . .  164 

Ointment  for 166 

Ophthalmia  caused  by,  wash  for 166 

Snuff  for 166 

Symptoms 6 

CATHARTIC:  Pilla,  compound 186 

Pill,  Dr.  Chase's 246 

Catnip  Tea,  to  make .316 

Chafing,  ointment  for 07,102 

Chamomile  Tea,  a  good  tonic 816 

OhangeofLife 267 

CHAPPED  HANDS,  Etc.:  Cold  cream  of 

glycerine  and  rose  for 102 

Stdvefor 96,97,98 

CHICKEN:  Broth  for  the  sick.  807 

Panada 810 

Water ...810 


CHICKEN  FOX:  Treatme&t  for SSI 

Symptoms 7 

CHILBLAINS:  Remedies  for 142, 148 

Symptoms 7 

CHILDREN :  Cholera  infantum 296 

Coldsof,  onion  syrup  for 121 

Convulsions  in 282,277 

Diarrhcea 277 

Diseases  of 196-109 

French  remedy  for  hiccoughs  in 85 

Fretful  277 

Food  for 277 

Having  dyspeptlo  tendency 160 

Jaundice  in 202 

Liquid  physio  for.  In  constipation 130 

Management  of 103-195 

Mild  eye- water  for 166 

Newly-born,  management  of 298-296 

Nursing,  colic 277 

Pap  for  diarrhoea  of 816 

Sore  mouth  of 277 

Summer  complaint 170, 196 

Urinary  diseases  of 198,  199 

Weakly,  food  for 149, 160 

Weakly,  rice  coffee  for 811 

CHILLS  AND  FEVER:  Prevention  and 

avoidance 92, 123 

Remedies  for 8o-92 

(See  Ague.) 

Chlorine  Water  in  Diphtheria 68 

CHLOROFORM:  Liniment 43 

Poisoning  by,  symptoms 7 

To  prevent  accident  from 06 

CHOLERA:  Drops  and  powder  for 127 

Incipient,  milk  in  treatment  of 60, 139 

Infallible  cure  for 127 

Other  remedies 128, 236 

Symptoms.. 8 

Vomiting  In,  to  check 141 

CHOLERA  INFANTUM:  Causes  and  treat- 
ment    228 

S/mptoms 8 

CHOLERA  MORBUS:  Causes  and  treat- 

liient 225 

Syinptoms 8 

Chromic  Acid,  valuable  for  cancer 35 

Chromium,  Chloride  of,  to  remove  cancer.  34 

Cinders  In  the  eye,  to  remove 92,  98 

Citric  Acid  for  relief  of  cancer 85 

Claret  Punch  for  the  sick 813 

CLEANLINESS:  Importance  of  in  children  194 

In  the  sick-room 803 

Climatis,  changes  of,  in  consumption 113 

Clothing  of  children 194 

Cod-liver  oil,  substitutes  for 112 

COFFEE:  Corn,  for  the  sick 310 

Cause  of  sick  headache 107 

Rice,  for  tne  sick 811 

Value  of  in  typhoid  fever 67 

COLD  FEET:  Ointment  for 101 

Remedy  for 218, 214 

Cold,  suspended  animation  from 241 

COLDS :  General  Washington's  cure 123 

Onion  syrup  for,  in  children 124 

To  break  up,  remedies 120-125,  815 

(See  also  Coughs). 

COLIC :  Drops  and  powder  for 127 

German  remedy  for 46 

Of  babies 277 

Pain-killer  for 129 

Painters',  treatment. 230 

Quick  relief  for. , 197 

Quinine  cure  for 46 

Robinson's  liniment  for 41 

Symptoms 8 

Collodion,  pliable,  for  bums,  etc. ....... .142 


MEDICAL  INDEX. 


885 


'CONCUSSION:  Of  brain S46 

Symptoms 6 

Conflnemunt,   probable  date  of  In  pre^ 

nancy 279 

Congestion  of  lungs 251 

CONSTIPATION:  During  pregnancy 280 

He  t-water  cure 46 

Nfiwer  remedies 47 

Of  weakly  women  and  children 136 

Symptoms 9 

Syrup  for 135 

Valuable  pills  for 46, 180 

CONSUMPTION:  Ayer'8  Cherry  Pectoral 

tor 186 

Crude  petroleum  for 112 

Effect  of  climatic  changes  on 113 

Gallic  acid  in 118 

Hot  water  cure  for 118 

New  French  remedy  for 110 

Ointment  for  cold  feet  In 101 

Pulmonary,  prevention  of 109 

Simple  home  cure 118 

Substitute  for  cod  liver  oU 112 

Symptoms 9 

Troublesome  cough  In,  to  ease 109 

"Valuable  remedy  for 164 

Where  to  go  to  cure 114,-117 

'  Contagious  diseases.  Disinfection  for. . .  .68,  69 

Contracted  cords,  liniment  for 87 

Convalescence,  raw  egg  and  milk  in 812 

CONVULSIONS:  In  cwldren 232 

Symptoms 10 

-  Copperas,  Solution  of,  as  disinfectant 68 

CORDIAL:  Blackberry 196 

For  children 195 

Cords,  Contracted,  liniment  for 37 

Corn  coffee  for  the  sick 810 

Corn  tea  for  the  sick 811 

Com  meal  gruel  for  the  sick 808 

CORNS:  Brister's  Spanish  Destroyer 169 

Remedies  for 158-160 

Salve  for    160 

•Costiveness,  (see  Constipation). 
COUGH:  Attending  slight  hemorrhage  of 

lungs 60 

Ayer's  Cherry  Pectoral  for 126 

In  consumption— remedies 109 

Peckham's  Balsam  for 168 

Remedies  for 131-184 

Various  remedies  for 120-125,  816 

Whooping,  remedies  for 125, 126 

(See  also,  Colds;  Consumption). 

Counter-irritant,  Croton  OU  as 100 

Cow's  teats,  warts  on,  hand  remedy  for. .  .161 

-Cracks,  salve  for  96,97,98 

•  CRAMPS :  During  child  labor 285 

In  the  stomach , 193 

Creosote,  solidified,  for  toothache 78 

Croton  Oil,  for  counter-irritation 100 

CROUP:  Emetic  for 106 

External  remedy 106, 210 

Instantaneous,  Internal  remedy 106 

Onions  a  sure  cure  for 106 

Preventiveof 106,107 

Symptoms 11 

Cure  Allllnhnent 43 

(y'urrant  Shrub  for  the  Sick 318 

Custard,  Castor  oil,  to  make 109 

"CUTS:  balm  of  gilead  for 216 

Bleeding  from,  remedy  for 60, 84 

Hot  water  poultice  for 164 

Remediesror. 168,164 

Salve  for..  - 87,98,101 


Dance,  St.  Vitus,  cure  for ISO 

Dandruff,  value  of  borax  for 188 

Davis',  Perry,  Pnin-kiUer 43 

Deafness,  and  Earache, valuable  remedy  for  77 
Debilitating  Diseases,  milk  treatment  of. . .  61 

DELIRIUM  TREMENS:  Treatment  of 190 

Synnptoms 18 

DIABETES :    Ammonia— Saline  treatment 

for 177 

Ergot  In 178 

Incontinence  and  dribblin';  of  urine. . .  .178 

Other  remedies 179,  180 

Symptoms 13 

Valuable  diet  for. 176 

Valuable  remedy  for 184 

DIARRHCEA:  Gruel  for 808 

Chronic,  remedies  for 188 

Compound  for 138 

Cordial  for 195 

Milk  in  treatment  of 60, 139 

Muscovite,  or  raw  beef  cure  for 128 

Of  children,  pap  for 818 

Of  children,  drink  for 160 

Of  Infants 188,277 

Powder  for 161 

Remediesfor 127,  128,  138,  189 

Symptoms 18 

DIET :    For  patient  after  child-birth 800 

For  the  sick 804 

MQk,  for  indigestion 61,  149 

To  avoid  diphtheria U 

Valuable,  for  diabetes 178 

Dilation  of  strictures 243 

DIPHTHERIA:    Blisterlr-sr  in 66 

Chlorine  water  for. 68 

Cure  for.  61 

Dr.  Scott's  treatment  for 64 

French  remedy 65 

Homeopathic  remedy 64 

Ice  II  remedy  for 61 

Latest  Allopathic  treatment  for 65 

Specific  and  preventive  for 63 

Successful  remedies 80,  68 

Sulphur  treatment 61 

Symptoms 18 

To  avoid 66,  107 

(See  Disinfectants.) 

Diseases  of  Children 195—199 

Diseases  of  Women 261—272 

DISINFECTANTS:     For  contagious  dis- 
eases, how  to  use,  etc 68 

Nitrate  of  lead,  in  smaU-poz 71 

Diuretics,  valuable 816 

Donahue's  Rheumatic  Liniment  48 

Draft  in  v\ick  room 817 

DRINKS:  Acid  for  the  sick 814 

Foi  th  rst  of  fever  patients 814 

Pector.il 814 

Raw  egg,  forinvallds 814 

DROPS:  Ciiolera 127 

Toothache,  Dr.  Chase's 78 

DROPSY:  Hepatic,  substitute  for  calomel 

in 161 

Remedy  for 46 

Symptoms 18 

Syrup  for 46 

Drowned  Persons,  resuscitation  of 80,  81 

Duties  of  nurse  during  pregnancy,  etc. 878-801 

Dust  in  the  eyes,  to  remove 92,  98 

DYSENTERY:  Milk  in  treatment  of...  60,189 

Inchildren 195 

Successful  remedy  for 189 

Symptoms 4, 14 


83'; 


MEDICAL  INDEX, 


DYSPEPSIA:  Gaseons,  effectual  remedy.  .IBl 

Hot  waver  for 162 

Lime  water  and  milk  for 60,01, 140 

Liquid  remedy  for 185 

Other  foods  for 148, 149 

Symptoms 14 

TamariDd  water  for 800 

Various  simple  remedies  for ISO,  ISl 

Voltaire's  food  for 1474 

Dysiuria  (see  Children,  Urinary  Diseases  of). 


EAR:  Ache,  remedies  for 76, 77 

Fungous  growth  in 83 

Ulcerations  iu 77 

Earth  Cure  fur  tumors,  etc 216 

Eclectic  Vermifuge    148 

Eczema  (see  Salt  Rheum), 

EQO:  Raw,  and  milk  for  the  sick 312 

Raw,  drinks  for  invalids 814 

Toast  for  the  sick 316 

With  milk  punch,  for  the  sick 812 

Epgnog,  for  the  sick 811 

Electricity,  use  of  in  sciatica 36 

Elixir  for  cure  of  Ague,  etc 91 

Ely's  Magic  Remedy,  for  headache  and 

toothache 108 

EMETIC:  Best  in  use 180 

Croup 100 

Quick,  for  accidental  poisoning 93 

English  Shrub,  for  the  sick 813 

Enlarged  prostate,  suppository  for 188 

ENLARGED  VEINS:  Treatment  of 235 

Samptoms 80 

Enuresis  (see  CMldren,  Urinary  Diseases  of). 
EPILEPSY:   O)   long  standing,  German 

cure  for 165 

Successful  remedies 212 

Symptoms 10 

Ergot,  in  diabetes 178 

ERYSIPELiVS :  Borax  a  remedy  for 183 

Dr.  Chase's  treatment  of 176 

Facial,  (of  face) 175 

In  nose,  certain  cure  for 58 

New  and  successful  remedy 175 

Symptoms 17 

Esmarch's  Treatment  for  Cancer 84 

Essence  of  beef  for  the  sick 805 

Exercise,  importance  of 194 

EYES :  Acute  inflammation  of 156 

Catarrhal  ophthalmia,  water  for 155 

Cinders  and  dust  in,  to  remove 92,  93 

Films  of,  cure  for 167 

Granulation  of 157 

Stye  upon,  to  remove 168 

To  remove  iron  and  steel  from 15(5 

Washes  for 155, 156 

Weak,  mild  remedy  for 156 

Eyo  Waters,  to  make,  155, 156 


r. 

FACJE:  Chapped,  ointments  for.  .*6,  97,  98, 102 

Brysipelasof 175,176 

Neuralgiain 74,76 

Toilet  wash  for 103 

Worms,  to  rem6ve 133 

Fainting,  treatment  for 191 

Falling  Sickness.    (See  Epilepsy). 

Fatigue,  milk  as  a  restorative  62 

Fat  People;  food  to  reduce  their  lleshiness.166 
Female  Complaints 261-27r 


FELON:  Hot  water  poultice  for 164-  '  • 

Remedies  for 180'        \ 

Symptoms 17 

FEVER:  Attending  hemorrhage  of  womb.  49 

Chills  and ,  remedies,  etc 86,  08 

Drinks  for  thirst  in 814 

Hay.  treatment VSi- 

Scarlet,  milk  treatment 61 

Scarlet,  preventive  an>'  specific  for 63 

Scarlet,  remedies  for 68,  64,  866-258 

Sores 238 

Tamarind  water  for . .  .809 

Typhoid,  milk  treatment 61 

Typhoid,  treatment  in 86,07 

Yellow,  treatment S24 

Films  on  the  Eye,  to  remove 167 

Fingers.  Printer's  sore,  to  cure 68 

Fitch's  Dr.  8.  S.,  rules  to  prevent  consump- 
tion   109 

FITS:  Epileptic.  German  cure  for 185 

Epileptic,  successful  remedies 218 

In  children .233 

Flaxseed:  Lemonade,  for  coughs 128 

FLOODING:  After  labor,  treatment... 201,  800 

To  prevent 277 

FLORIDA:  Raising  oranges  in 120 

Resorts  in,  for  CJonsuraptives 118 

Fluor  Albus     (See  Leucorrhea.)  i 

Flux,  bloody,  treatment  of 234  \ 

Foetus,  movt-ment  of,  iu  pregnancy 279 

tOMENTATlUNS:Hop 222 

Hot,  for  many  diseases 222 

FOOD:  For  dyspeptics 147,  148 

For  newly -born  child 294,  295 

For  patient  in  child-labor 287,  297 

Forthosick 802,817 

In  d  iabetes,  to  use  and  avoid 177 

Of  babies 277 

Onions  for,  their  value 187 

To  reduce  fleshiness  of  fat  people 166 

(See  also  Dyspepsia.) 
Fowler's  Solution,  use  of  in  cure  of  cancer.  84 

Freckles,  to  remove 182, 138 

FRENCH :  Ointment  for  scald-head. . . 198 

Remedy  for  consumption 109 

Remedy  for  hiccoughs 85 

Remedy  for  gonorrhea 208 

Fresh  air,  importance  of,  for  the  sick 802- 

Frost  bites,  renied  ies  for 142, 148 

Fungous  Growth  in  the  Ear. 85 


Gallic  Acid,  In  consumption 118' 

GALL  STONES:  Remedy  for 191 

Symptoms 17 

GANGRENE:  Treatment  of 234 

Symptoms 18 

GARGLE :  Common,  for  sore  throat 67 

For  tonsilitis 140 

Grandmother's,  for  sore  throat 66 

New,  for  sore  throat 66 

Strong  tea,  a  speedy  remedy 67 

Garlic,  to  cure  Gout 186 

Gaseous  Dyspepsia,  remedy  for 151 

Gathered  Breast,  salve  for 99 

Genital  Organs,  external,  itching  of 278 

Gentian  root,  tea  of ,  to  make 315- 

GERMAN:  Cure  for  ague,  etc 91 

Remedy  for  epilepsy 165 

Remedy  for  neuralgia 73 

Treatment  for  cancer 84- 

Gileadbuds,  Balm  of,  forT'its,eta 816 

Giles' Liniment  of  Iodide  of  Ammonia 4t: 


MEDICAL  INDEX. 


887 


<31eet.  remedies  for 208, 209 

(See  Gonorrhea). 
QLYCEHINE:  and  rose,  cold  cream  of....  109 

Ointment  for  chapped  hands,  etc 97 

GOLDEN  OIL:  for  griping  of  bowels 40 

In  Kclatloa 37 

Recipe  for 87,  40 

GOITRE:  Alterative  pill  for .44 

Alterative  syrup  for 45 

Mason's  remedy 44 

Symptoms 18 

To  euro  without  coloring  skin  or  cloth- 

itiK 44 

GONOURHEA:  Remedies  for 205-209 

Sy  njptoma 18 

GOUT:  Cured  by  garlic 186 

Symptoms 18 

Grabitm  pudding  for  the  Sick 316 

Giatulmother's  QarKlo  for  Sore  Throat 66 

Granulation  of  Eyelids— remedy 157 

GRAVKL:  Remedy  for. 48 

Symptoms 10 

Green  ointment,  for  old  sores,  etc 99 

Griping  of  bowels,  Golden  Oil  for 40 

(See  also  Colic ;  Cramps). 

GRUEL:  Cornmeal 308 

Milk  and  rice 309 

Milk,  with  raisins 808 

Oatmeal  f  or  In valids 149, 308 

Gums,  sore,  remedy  for 140 

Gunpowder,  burns  from ;  remedy 79 


Hacking  cough,  remedy  for 123 

Hamlin's  Wizard  Oil,  recipe  for 42 

HANDS:  Chapped,  remedies  for. 98,  97,  98, 102 

To  soften,  remove  tan,  etc 102 

Hard  corns;  to  prevent  and  cure 158-ir)0 

HAY  FEVER:  Treatment  of 23.5 

Symptoms 20 

HEADACHE:  Ely's  Magic  Remedy  for....  108 

Liniment  for 44 

Nervoufc .  remedy  for 139, 183 

Simple  home  remedy. 74 

Symptoms , 20 

Tea  and  coffee,  the  cause  of 107 

Toc'ire 107 

HEALTH:  Average  beat  of  pulse  In 170 

III,  indicated  by  neuralgia 75 

111.  how  brought  on  in  many  cases 88 

Rules  for  winter 123 

The  true  way  to 82 

HEART:  Burn,  remedies  for. 108,  244 

Burn,  symptoms  of.  20 

Disease,  value  of  buttermilk  in 108 

Diseases  of 244 

Disease,  symptoms  of 20 

Palpitation  of— remedy 85, 108 

Slinnking  of,  cause  and  remedy 189 

Ho;il  in  the  sick  room 303,317 

HEMORRHAGE:  From  kidneys 180 

Of  cuts,  wounds,  &c 50,  84 

Of  females,  pill  for 277 

Of  largest  blood  vessels,  stvptic  for 130 

Of  lungs,  womb,  rectum,  &c 48 

Slight,  or  lungs,  with  cough 50 

Symptoms 20 

Uterine,  during  pregnancy 281 

Uteriue,  specifics  in 48, 179 

Hemorrhoids.    (See  Piles). 

Henbane,  poisoning  by— remedy 94 

■HERNIA:  Of  children,  to  cure 197 

Symptoms 21,  26 

Treatment  of 234 


Hiccoughs  and  nose  bleed,  remedies  for. 84,  85 

HOARSENESb:  remedies  for 120, 181 

(See  also  Coughs). 

Hop  Bitters,  without  spirits,  to  make 810 

Hop  fomentations 828 

Hot  Vapor  Haths  for  Hydrophobia 131 

HOT  WATER:  cure 816 

Cure  for  consumption 118 

For  dyspepsia 153 

Poultice  tor  cuts,  etc 164 

Humphrey's  Dr.,  Pills... 87 

Husking,  cracks  made  In,  salve  for 97 

HYDROPHOBIA:  Hot  vapor  baths  for. , .  .181 

Portuguese  cure  for 181 

Remedy  for 848 

Symptoms 81 

HYPOCHONDRI08IS:  Substitute  for  calo- 
mel In 161 

Symptoms ...21 

HYSTERICS:  Treatment  of 888 

Symptoms. ..81 

''oe,  as  a  remedy  tor  diphtheria Bl 

IMPOTENCY :  Special  tonics  for 180-188 

Symptoms ". .  21 

Incontinence  of  urine,  remedy . .  for  178, 198, 199 

INDIAN:  Syrup  for  cough 128 

Vegetable  syrup 188 

Indigestion.    (See  Dyspepsia). 
Inflammation;   Acute,   of  eyes,   valuable 

remedy 156 

Health  rules  for  winter, 128 

Hot  water  poultice  for 164 

Of  bladder 258 

Of  bowels 858 

Of  brain 246,  847 

Of  eyes,  value  of  borax  In 188 

Of  kidneys 253 

Of  lungs 249 

Of  stomach 251 

Of  throat 248 

Of  womb 872 

Salt  washing  for 813 

INFLAMMATORY   RHEUMATISM:  Lini- 
ment for 89 

New  remedy 88 

Remedy  for 88 

Ingi'owing  toe  nails,  to  cure 236 

INJECTION:  For  gonorrhea 200,  207 

For  leucorrhea 207,  267 

Insomnia  (see  Sleeplessness). 
Intermittent  Fever  (see  Ague). 

Internal  Rheumatism,  remedy  for 89 

Iodide  of  Ammonia,  Oiles  Liniment  of 42 

Iron,  to  remove  from  eyes 156 

ITCH ;  Barber's,  ointment  for 102 

In  leucorrhea 108 

Magical  cure  for 108 

Ointment  for 97, 101, 102 

Winter,  certain  remedy  for 44 

Itching  of  genital  organs 878 

*. 

Jalap,  Po\.  Jer  of,  In  gonorrhea 206 

Jelly  for  the  sick 316 

JAUNDICE:  Substitute  for  calomel  In.  ...161 

Successful  remedies 201-203 

Symptoms 28 


888 


MEDICAL  INDEX. 


KIDNEYS :  Affections  of,  Red  Dropa  for. .  .SOO 

Bright's  disease  of,  lometllw  for 164 

Heiiiorrhn^e  from,  remedy 180 

Inflammation  of 868 

Inflammation  of,  symptomi) 88 

Peckbam's  Dalsum  for  troubles  of 163 

KlnK'B,  Dr.  T.  B.,  Remedy  for  diarrha3a....l3y 

Kings  evil.   (See  Scrofula). 


L ABOR-OHILDBTRTH :   Palna S88 

The  "Bag  of  Waters" 8W 

The  th'-je  stoges 888 

FiRST  riTAOB; — 

Articles  needed —  286 

Attention  to  state  of  bladder 286 

Clothing  of  patient 287 

Cramps  during 888 

Food  for  patient 287 

Preparation  of  bed 286 

Second  Stage: — 

Assisting  at  birth 289 

Duties  of  nurse  during 288 

Tying  the  cord 289 

Third  Stage:— 

Convulsions 202 

Fainting 202 

Management  of  child 203 

Management  of  mother  after 207 

Management,  if  child  is  stillborn 801 

LADIES:  Mrs.  Chase's  Liniment  for 87 

Cure  for  neuralgia 76 

Lamb  Chops  for  tlie  Sick 817 

Laxative  for  Piles 186.  187 

L£iAD:  Nitrate  of,  as  disinfectant  in  small- 
pox     71 

Ointment,  for  piles 187 

Poison,  milk  an  antidote  for 62 

LEMONADE:    Flaxseed,  for  coughs 122 

Warm,  for  scarlet  fever ...  .  63 

LEMONS:  As  medicine 175 

Value  of.  in  sickness  and  health. .  174 

Length  of  Life 168,  169 

LEUCORRHEA:  Injection  for 807,  267 

Itching  in,  ointment  for 102 

Red  Drops  for 209 

Remedy  for. 179, 180,  266,  277 

LIFE:  How  to  lengthen 168 

Table  of  expectation  of 160 

Turn  of 267 

Light  in  the  Siok  Room 803 

Lightning  Liniment 43 

LIME  WATER;  As  a  preventive  of  bolls..  59 

For  indigestion,  etc 61, 140 

With  milk  for  indigestiou 61 

LINIMENT:   Anti- periodic,  for   liver  and 

spleen  troubles 88 

Camphor  and  soap  to  dry  up  milk 276 

Chloroform 48 

Cure-all 43 

Dr.  Mason's 40 

For  ague,  etc 86 

For  inflammatory  rheumatism 39 

For  sciatica,  lumbago,  stiff  joints,  &c.  37 

German,  for  colic,  &c 46 

Gllef' 42 

Golden  Oil,  Dr.  Chase's 40,  42 

Lightning 43 

Mrs.  Chase's,  for  ladies 40 

Mustang 42 

Nerve  and  Bone 41 

.  Opodeldoc 43 


■-■     V 

LINIMENT-  -Continued. 

Robinson's 4). 

Strong  Camphor 4a 

"The  U<!8t''. 44 

To  reduce  swellings 88 

Wliite's  nerve  and  bone 43 

LIQUOR:  Cure  for  love  of 167 

Use  of,  leaves  permanent  injury 107 

LIVER:  Difflcuities.  liniment  for 88 

Inflammation  or 845 

Intlainmatlon  of,  symptoms S3 

Pill.  Dr.  Chase's 845 

Regulator 135 

Syrup 185 

Lockjaw,  to  relieve  and  prevent  ..... .83,  84 

Loose  Bowels,  remedy  for 138 

Lumbano.  liniment  for 87 

I1UNG8 :  Congestion  of i^Sl 

Hemorrhage  of 48,  50, 188, 18» 

Tnflammation  of 849 

Inflammation  of,  symptoms 22 

Sore,  Balm  of  Gilead  for 216 

Sweating  process  for  inflammation  of.  .260 


Magnetic  ointment 101 

Malignant  Scarlet  Fever 268 

Management  of  Children 198-19ft 

Marriage,  chances  of  women  for 169 

MASON'S.  DR.  A.  B,:  Liniment 41 

Remedy  for  ulcerating  teeth 140  ' 

MEASLES:  Herbal  *reatment  for 228 

Malignant 221 

Striking  in 221 

Symptoms 219 

To  bring  them  out 821 

To  distinguish 819,  280 

Meat  tea  for  the  sick 305 

Menorrhagia,  remedy  for 179 

MenseH.    (See  Menstruation.) 
MENSTRUATION:  Cessation  of,  or  turn  of 

life 267 

Deficient  and  painful 268 

First  signs  of 262^ 

Profuse 265 

Retention  of. 263 

Suppression 264 

To  restore 265 

Menthol,  in  sciatica 37 

Mercury,  substitute  for. .  161 

Midwifery 278-301 

MILK:  And  rice  gruel SOW '^ 

Antidote  and  preventive  for  lead  poison  63 

As  a  medicine 61 

Asfood 63 

Diet,  with  lime  water,  for  indigestion  61, 149 

Hot,  as  r<:«torative  after  fatigue 63 

In  diarrhoea,  dysertery,  etc 60 

Punch  for  the  sick 318 

Porridge  with  raisins 308 

Suppression  of.  while  nursing 274 

To  dry  up,  while  nursing 276 

With  raw  egg,  for  the  sick 313 

Milk-Scab  of  Children,  to  cure 108 

Mint  tea  to  make 315 

MISCARRIAGE:  Causes  and  treatment  258-261 

Symptoms 1 

Treatment  after 281 

Moles,  to  remove 132 

Monsel's  Salts,  for  hemorrhages 188- 

Monthly  Turns,  or  Menses  (see  Menstrua- 
tion). 
Mortiflcution  (see  Gangrene). 


r- 


MEDICAL  INDEX. 


889 


Mother,  manai'; oment  of,  after  child-birth 

aoT-aoi 

Mrs.  Chase's  Liniment  for  Ladles. .      40 

Mrn.  Chase's  Ma^lo  Tonio  Bitten 878 

MUMPS:  Treatment  for SSM 

Symptoms y23 

Muriatic  Acid,  In  croup lOfl 

Muscovite  Remedy  for  Diarrhoea 188 

Mustang  Liniment 43 

MUSTARD:  Plaster,  substitute  for 189 

Hot.  foot  bath 82l 

Mutton  broth  for  the  sick 807 

Mutton  for  the  sick 817 


N. 


\ 


NAUSEA:  Comcoflfeefor 810 

Mint  tea  for 816 

Spiced  plaster  for 101 

Neck,  swelled 44,45 

Nea  as  for  the  Sick  812 

NERVE  LINIMENT: 41 

•        White's 43 

Nervous  Ilea<lache,  remedy  for  189, 18.3 

K."RVOUSNESS:  Remedies  for 108, 104 

(See  also  Nervous  Headache). 
NEURALGIA:  A  warnlnjf  of  poor  health..  75 

Enf^lish  remedy  for 74 

German  cure  for. .  73 

Ladies'  cure 76 

Of  face,  latest  cure  for. 76 

Tonic  pill  for 76 

Simple  remedy 74 

Symptoms 23 

Night  Sweats,  remedies  for 1&4 

NffPLES:  Hai  dening  of.  In  pregnancy 279 

Sore,  remedy  for 274,  275, 277 

Norton's  Salve,  for  general  purposes 97 

NOSE:  Bleeding  of,  remedies. .  .84,  86, 188, 189 

Polypus  m,  remedy  for 78 

Sore,  certain  cure  for 68 

NURSE:  Duties  of.  In  pre>      ncy,  etc.  .278-801 

What  constitutes  a  gooa  one 803 

NURSING:    During  pregnancy  and  labor 

278-301 

Suppression  of  milk  during 274 

NDX  VOMICA:  For  constipation .  47 

Eeu  c,dy  for  poisoning  by 47 

o. 

OATMEAL  GRUEL:  Forthealck 808 

For  invalids  and  children. 149 

Oboslty,  to  reduce 166 

OIL:  Castor,  to  overcome  taste 108-109 

Cod  liver,  substitute  for 112 

Croton,  for  ter-irritatlon 100 

Dr.  Chase'..  ^.       jn,  in  sciatica   87 

Golden,  recipe  for. ... ; 87, 40, 42 

Hamlin's  wizard 42 

Of  eggs,  for  h  ^rnia  oZ  children 197 

OSINTMENT:  Barber's  itch 102 

Catarrh 165 

.      Chilblains  and  frost  bites 143 

'<'rench,  for  scald  head 198 

Glycerine,  for  chapped  hands,  &c 97 

Green,  for  old  sores,  etc 99 

Itch 97,101 

Lead,  for  piles .187 

Leucorrhea,  itching  in 102 

Magnetic 101 

Norton's 97 

Stimulating,  for  cold  feet 101 

Tumors,  bruises,  etc 96 

Bahn  of  Gilead,  or  Oli 98 


ONIONS:  A  sure  remedy  for  croup 108 

As  poultice,  and  for  fcod 187, 105 

In  whooping  co\igh IM 

To  purify  the  blood 187 

Ophthalmia,  Catarrhal,  wash  for 1S5 

Oriental  Balm 411 

Oyster  essence,  for  thesit 806 


PAIN:  In  back,  from  gonorrhea 208 

Tn  the  stomach,  liniment  for 48 

Internal,  or  colic,  German  romedr 40 

(See  also  Pain-KiUer;  Cramps;  Stom- 
ach). 
PAIN-KILLER:  Dr.ChPse's  Golden  OU...  40 

In  place  of  mustard  plaster 129 

Internal  for  diarrhoea,  lie 128 

I'eny  Davis' 48 

Truly  magical  for  all  purposes ISO 

PAINTIiRS'  COLIC:  Treatment  of 880 

Symptoms 280 

PALSY:  Causes  and  treatmnnt. ...  880 

Shaking,  cure  for 180 

Symptoms 88 

Palpitation  of  the  heart^remedy 86, 108 

Panada,  recipes  for 810 

Pap,  for  diarrhoea  of  children 818 

Paralysis.    (See  Palsy). 

Parsnips,  wild,  root  of,  in  cancer 85 

Peckham's  Genuine  Balsam,  for  coughs, 

etc .168 

Petroleum,  crude,  for  consumption 118 

Pennyroyal  tea,  to  make 815 

PILES:  After  child-birth 299 

Bleeding,  remedies  for 186,188 

Cure  for 141,187 

During  pregnancy 880 

Glycerine  ointment  for. 07 

Laxatives  for 186,187 

Lead  ointment  for  187 

Substitute  for  calomel  in 161 

Symptoms 88 

'Tumors  in,  simple  remedy  for 186 

PILL:  Alterative 44 

Butternut   185 

Compound  Cathartic  and  Liver 185 

Dr.  Humphrey's . .  87 

For  ague,  chills,  etc 86, 90, 91 

For  constipation 48, 139 

For  epileptic  fits 818 

For  female  debility 278 

For  hemorrhage  of  women 877 

For  neuralgia 74 

Tonic,  for  sexual  debility 188 

Pimples,  remedies  for 182, 183, 184 

Pin-  worms,  remedies  for 144, 145 

Pitting  of  small-pox,  to  prevent „71,  78 

PLASTER:  Mustard,  substitute  for 129 

Spiced,  for  nausea  and  vomiting 101 

Weak  back 100 

(See  also  Poultice,  Salve.) 

PLEURISY:  Remedy  for. 19t 

Symptoms 24 

PNEUMONIA:  Typhoid,  treatment  for. ...  193 

Symptoms a© 

POISONING:  By  nux  vomica  or  strychnine 

remedy  for 47 

From  various  causes .-94 

From  wild  vines,  earth  cure  for 216 

Lead,  milk  an  antidote 68 

Quick  emetics  in  case  of 03 

Poison  Ivy,  antidote 04 

Poison  Oak,  antidote... S4 


840 


MEDICAL  INDEX. 


POLYPUS:  In  nose,  remedy  for 78 

In  womb 870 

Fork,  exciting  cause  of  diphtheria 60 

Porridge.    (See  Gruel). 

Portuguese  Cure  for  Hydrophobia 181 

POUlMCE:  Crotonoif,aa..  .  .    lOO 

For  cancer. 83 

Forneuralgia 74 

Hot 222 

Hot  wpter  for  cuts,  etc 164 

Onion,  for  bolls,  etc         137 

Onion,  for  diarrhoea,  etc 195 

Pumpkin U9 

Robinson's,  for  inflammation,  etc ,. .  09 

Slippery  ehn 223 

Spiced,  for  nausea  and  vomiting 101 

Yeast 228 

POWDER:  Cholera 127 

Compound,  of  jalap,  in  gonorrhea 206 

Dyspepsia,  or  dlai-rhoea 151 

For  use  in  cancer 84 

PREGNANCY:  Act  ion  of  bowels  in 280 

Management  of 279-280 

Probable  date  of  confinement 279 

Natural  labor 283 

Symptoms  of 278 

Uterme  hemorrhage  during 281 

Vomiting  during 877 

(See  also  Labor). 

HlEVENTION:  Of  blood  blisters 68 

Of  chills  and  fever,  ague,  etc 02 

Of  consumption 109 

Of  croup,  diphtheria,  etc 106, 107 

Of  diphtheria  by  diet 66 

Of  hemorrhage  from  wounds  50 

Of  pitting  in  smallpox 71 

Of  scarlet  fever  and  diphtheria 58 

Prickly  heat  in  children,  remedy  for. 195 

Printer's  sore  fingers,  to  cure 58 

Proud  fiesh 832 

Prurigo.    (See  Itch). 

Public  speakers,  loss  of  voice 120 

Puddings  for  the  sick 315, 316 

Pulse,  in  health,  average  beat  of 170 

Pumpkin  poultice  for  inflammations,  etc . .  99 

Pus.    (See  Abscess). 

Pyrosis,  or  Waterbrash 829 


Q. 

Quiet  In  the  sick  room ; 303 

QUININE:  How  to  dissolve 126 

In  ague,  chills,  etc 89 

In  whooping  cough 126 

To  cure  colic 46 

QUINSY:  New  remedy  for 154 

Salve  for 00 

Symptoms 84 


R. 

RADWAY'S  READY  RELIEF:  Recipe  for  48 

In  whooping  cough 127 

Raspberry  Vinegar  for  the  sick , .  .814 

RECjIPE:  Alterative  syrup 45 

Baby's 277 

Blackberry  balsam  and  cordial 196 

Brister's  Spanish  Corn  Destroyer 159 

Castor  oil  custard 109 

Chloroform  liniment 43 

Compound  Cathartic  Pills 135 

Cure-all  liniment 43 

Dr.  Chase's  Golden  Oil 87,  40 

Dr.  Humphrey's  Pills 87 


RECIPES— Continued. 

Glle'b  Liniment 42 

Golden  Oil  Liniment 43 

Hamlin's  Wizard  Oil 43 

Liver  regulator 185 

Magnetic  Ointment 101 

Mustang  Liniment 43 

Oil  of  eggs  for  rupture  of  children....  197 

Opodeldoc  liniment 43 

Oriental  Balm 43 

Patent  liniments 43 

Perry  Davis'  Pain-killer 43 

R.  R.  R 43 

Donohue's  Rhemnatic  Liniment 43 

Syrup  for  dropsy 45 

Toothache  Drops,  Dr.  Chase's 78 

Teas  and  broths  for  the  sick. .  .304-308,  311 

Wheys 309,  810 

White's  Nerve  and  Bone  Liniment 43 

RECTUM;  Hemorrhage  of 48 

Strictures  of 241 

REMEDY:  Ague,  chills  and  fever,  etr . .  .86-92 

Asthma 208 

Bed-wetting 298 

Bleeding  of  cuts,  w  lunds,  etc 50 

Bright's  disease  of  kidneys 154 

Burns  and  scalds 79 

Cancer 33 

Carbuncles  and  boils 58-60 

Catarrh 57 

Certain,  for  winter  itch 44 

Chilblains,  and  frost  bites 142,  143 

Cholera 137, 188, 141.  236 

Constipation 46,  47 

Consumption 109-118,  153,  184 

Corns,  bunions,  warts,  etc 158-160 

Coughs  and  colds 120-125 

Croup 105, 106, 210 

Delirium  tremens 190 

Diabetes 176-180 

Diarrhoea,  etc 60, 188, 139 

Diphtheria 50-56 

Dropsy 45,  46 

Dr.  Scott's  for  diphtheria 54 

Dyspepsia,  etc 147-158 

Earache,  etc 76,  77 

Epilepsy 165 

Erysipelas 175,  i  ."6 

Felon 130 

General  Washington's,  for  colds 123 

German,  for  cohc 46 

Gravel 48 

Hand,  for  warts  on  cow's  teats 161 

Headache 107,  108, 139 

Hemorrhages,  etc 48, 130,  179, 188 

Hiccoughs  and  nose  bleed 84,  85 

Homeopathic,  for  sore  throat 58 

Indicated  by  condition  of  tongue-.  .171-174 

Inflammatory  rheumatism 38 

Internal  rheumatism 39 

Itching 97, 101, 102 

Liver  complaint,  constipation,  etc 135 

Measles 219-2'^ 

Neuralgia 73-76 

Painful  menstruation 2fi8 

Piles 141, 142, 185-188 

Pimples  and  skin  diseases 132, 1.33,  1S4 

Poisoning  by  nux  vomica  or  strychnine  47 

Polypus  in  nose 78 

Quinsy 99, 154 

Ring-worm 163,  329 

Rheumatism  33,  141 

Scarlet  fever 63, 14 

Sciatic  rheumatism 36 

Scrofula 141, 142 

Seasicknosi ^"^ 


MEDICAL  INDEX. 


841 


:EEMEDY— Continued. 

Sleeplessness  and  nervousness 103  104 

Slight  hemorrhage  of  lungs,  with  cough  50 

Sore  fingers  of  printers 68 

Sore  nose 58 

Sore  throat 66,57 

Spinal  affections 83 

Sunstroke  and  apoplexy 131 

Syphilis  and  gonorrhea 804-209 

TonsUitis 140 

Toothache 77, 78,  108 

Typhoid  fever 66, 67 

*     TJlceratlng  teeth 140 

Vomiting,  in  cholera 141 

Whooping-cough 126, 126 

Worms 143-147 

Besuscitation  of  drowned  persons ,  .80, 81 

Eheumatic  Liniment 42 

EHEUMATISM:  Alterative  for 38 

Cure  for 141 

External  remedies  for 37 

Golden  Oil  for 87 

Inflammatory,  liniment  for 38,  89 

Internal  remedy  for 39 

Liniment  for 33,  42 

Riibinson's  Liniment  for 41 

Sciatic,  successful  remedies  for 38 

Symptoms 25 

Rice  Pudding  for  the  sick 315 

EICKETS:  Remedy  for 192 

Symptoms 25 

EINQ-WORM:  Remedies 163,  229 

Symptoms 26 

Rose.    (See  Erysipelas). 

Robinson's  Liniment 41 

RULES:  For  health 82,1.37 

JIanagement  of  accidents ,  93 

Poisoning,  for. .  93 

Resuscitating  the  drowned 80,  81 

R.  R.  R.  Liniment.  42 

RUPTURE:  Of  children,  to  cure 197 

Symptoms SI,  26 

Tx-eatment  of 234 

8. 

Sage  tea,  to  make 815 

^8M.YCILATE  OF  SODA:   Inflammatory 

rheumatism,  for 38 

Nervous  headache,  for 139 

Tonsllitls,  for 140 

Salicylic  Acid  in  inflammatory  rheumatism  39 

SALT  RHEUM:  Salve  for 97 

Symptoms 15 

Treatment  for 227 

Salt  Washings  important  in  disease 213 

SALVE:  Barber's  Itch,  etc 102 

Black,  or  healing  ointment 101 

Carbolic 98 

Cancer,  for 33 

Chaps,  cracks,  &c.,  for 96, 97, 98 

Cold  feet,  la  exhausting  diseases,  for.  .101 

Corns,  for 160 

Felon,  for 130 

-    Gathered  breasts,  for  GO 

'    Green,  for  old  sores,  etc 99 

Healing,  for  hernia 198 

Inflamed  wounds,  for 98 

Itch,  for 97,101 

Magnetic  Ointment 101 

Norton's 97 

Julnsy,  for 99 
oblnson's,  for  Inflammation,  etc 99 

Tumors  and  bruises,  for 96 

"Weak  back,  for 100 

WMte  swelling,  for. 143 


Qu 
Ro 


Scab,  Milk,  of  children 108 

Scald-head— treatment 198, 227 

Scalds,  Instantaneous  relief  for 79 

Scarlatina.    (See  Scarlet  Fever), 
SCARLET  FEVKR:  Malignant,  with  putrid 

sore  throat 258 

Milk  in  treatment  of 61 

Remedies  for 68,  64, 856,  257 

Remedy  and  preventive  for 68 

Symptoms 86 

To  distinguish  measles  from 221 

To  prevent  spread  of 66 

When  dangerous  to  others 64 

SCTATICAr  Cured  by  electricity 86 

Llnimentfor 87 

Simple  home  remedy 74 

Sciatic  Rheumatism,  successful  remedies , ,  Sn 
Sclrrhus.    (see  Cancer), 

Scott's,  Dr.,  remedy  for  diphtheria 64 

SCROFULA:  Remedies  for 141, 148 

Symptoms 87 

Scurvy,  salve  for 97 

SEASICKNESS:  Cure  for 161 

English  remedy 161 

SEXUAL  DEBILITY:  Tonics  and  remedies 

for 180-188 

(See  alo  Impotenc  "r). 

Shaking  Palsy— cure  for 130 

Shampoo,  borax 188 

SHINQLE.S :  Treatment  for 192 

Symptoms 27 

SHRUB :  Currant,  recipe 818 

Enerlish  recipe 313 

Sick,  Food  for  the 302-317 

SICK  HEADACHE:  Remedies 107, 108 

Robinson's  Liniment  for. 41 

Tea  and  coffee  cause  of 107 

SICK-ROOM:  Its  location,  etc 302 

Temperature  of 802,  307 

Ventilation  of  817 

Singers,  loss  of  voice,  etc 120 

Skin,  artificial,  for  burns,  etc .' 142 

Skin  diseases— remedies  for 1.32, 133, 134 

SLEEP:  Amount  needed 104 

As  a  medicine 104 

For  children 194 

Of  new-born  chile". 296 

Sleeplessness,  rem-  lies  for 103, 104 

Slippery  Elm  poultice 228 

SMALL-POX,  Curesfor 70 

Disinfectants  in 68,  71 

Pittins,  to  prevent 70, 71 

Successful  remedy 64 

Symptoms 28 

Vaccination  in 72 

Snakes,  bites  of,  antidote 94 

Snuff,  for  nasal  catarrh 165 

SODA:  Salicylate  of,  in  Inflammatory  rheu- 
matism  38 

Salicylate  of,  for  nervous  headache — 139 

Salicylate  of,  for  tonsllitls 140 

Soft  Corns,  to  prevent  and  cure 158-160 

Solidified  Creosote  for  Toothache 78 

SOLUTION:  Copperas, as  disinfectant  ...  68 

Forague 86 

Fowler's,  for  cancer 34 

Of  quinine 126 

Zinc,  as  disinfectant 68 

SORE  BREASTS:  In  pregnancy 280 

To  avoid  and  cure 276 

Sore  Chest,  Peckham's  Balsam  for 158 

Sore  Eyes,  remedies  for 156, 156 

Sore  Gums,  remedy  for 140 

Sore  Nipples,  remedy  for 274,  275,  877 

Sore  Nose,  certain  cure  for 68 


S43 


MEDICAL  INDEX. 


BORES:  Bad,  to  cure 232 

Collodion  for 142 

Fever 886 

Salve  for 97,  98,  99, 101 

SORE  THROAT:  Good  old  grandmother's 

Kargle  for 66 

Homeopathic  remedy... 68 

Peckbam's  Balsam  for 168 

Prevention  of 1(W 

Putrid,  with  scarlet  fever 268 

Robinson's  Liniment  for 41 

Remedies  for 67 

Sage  tea  for 816 

Sour  Milk  Whey,  to  make 810 

SPASM:  Of  Stomach 193 

(See  also  Convulsions). 

SPECIFICS :  For  diphtheria. 62 

For  hemorrhages 48, 180 

Spermatorrhea.    (See  Sexual  Debility). 

Spiced  plaster  for  nausea,  etc 101 

Spinal  affections,  liniment  for. 88 

Spleen  diiilculties,  liniment  for. 68 

SPRAINS:  Capital  remedy  for 163 

Liniment  for. 43 

Remedy  for 210 

St.  Anthony's  Fire.    (See  Erysipelas). 

Btift  joints,  liniment  for 87 

Still-born  child,  treatment  of  mother  after 

birth  of 801 

Stimulant  for  sexual  debility 181 

Stings,  of  wasps,  bees,  etc 209, 210 

Stitch  in  the  side 232 

St.  John's  Wort  and  Stramonium,  ointment 

of 96 

STOMACH:  Acidin 261 

Bitters,  6r  alterative  for. ....  13*/ 

Cramps  in  the,  remedy 193 

Inflammation  of .251 

Inflammation  of,  symptoms. 28 

Pain  in,  liniment  for 42 

Wetik,  tobacco  chewer's,  cure 180 

Stone.    (See  Gravel). 

Stones,  gall,  remedy  for 191 

Strains,  liniment  for 48 

STRAMONIUM:  Poisoning  by,  remedy....  84 

St.  John's  Wort  and  omtment  of 06 

Strictures  of  the  rectum 241 

Strong  drink,  cure  for  love  of 167 

Strychnine,  remedy  for  poisoning  by 47 

ST.  VITUS  DANCE:  Cure  for 130 

Symptoms 28 

Sty©  on  eye.  to  remove 168 

Styptic  Colloid,  bleeding  of  wounds  60 

Styptic,  for  bleeding  of  largest  vessels 130 

Suffocation 241 

SULPHUR:  As  disinfectant 68 

Treatment  with,  for  diphtheria 61 

SUMMER  COMPLAINT  OF  CHILDREN: 

Remedy  for 179, 196 

Gruel  for 808 

Sunburn,  to  remove 183 

SUNSTROKE:  How  to  cure 181 

Symptoms 29 

Suppository,  for  piles 188 

Suppressed  menstruation.    (See  Menstrua- 
tion). 

Suspended  Animation  from  Cold 241 

Sweating  at  night 184 

SWELLED  NECK: 44,46 

Alterative  pill  for 44 

Alterative  syrup  for 46 

Mason's  remedy 44 

SWELLING:  Liniment  to  reduce 38 

Of  breasts  in  new-born  child 296 

Remedy  for 210 

White,  salve  for 142 


SWOLLEN  TONSILS :  Homeopathic  reme(iy  68 
Salicylate  of  soda  for i4o 

SYPHILIS:  Successful  remedy  for aoa 

SympU  ms 29 

SYRUP:  A'terative 45 

Alterative,  for  boils eo 

Cough....... 121,124,125 

For  cough,  in  consumption 109 

For  dropsy 45 

Indian,  lor  coughs 122, 123 

Liver,  in  place  of  pills 135 

Onion,  for  colds  of  children. J24 

Whooping  cough 12a 

T. 

Tamarind,  use  of,  in  fever 809 

Tan,  to  remove 10a 

Tape  Worm,  remedies  for 146, 146. 

Tapioca  Pudding  for  the  sick 316 

Tar  Plaster,  for  scald-head 198 

TEA:  Blackberry,  to  make 316 

Beef  and  meat 804,805 

Catnip,  to  make 315 

Cause  of  sick  headache 107 

Corn,  for  the  sick 811 

For  neuralgia 74 

Gentian  and  chamomile  3l& 

Herb,  for  the  sick  room 315 

Mint,  to  make 815 

Pennyroyal,  to  make 815 

Sage,  to  make 815. 

Strawberry  leaf,  to  make 815 

Strong,  as  a  remedy  for  sore  throat 57 

Teething  of  children,  summer  complaint 

from 196 

Teeth,  ulcerating,  remedy  for 140 

Temperature  of  Bick  rooms 80a,  317 

Tetanus,  or  lockjaw,  remedies  and  prevent- 
ives  83.84 

Tetter,  remedy  f or .  ^ 183. 134 

Texas,  resorts  in,  for  consumption.... 114, 115 

Thompson's  Iir proved  Liniment 44 

THROAT:  Inflammation  of 248- 

Sore,  grandmother's  gargle  for 66 

Sore,  nomeoputhic  remedy  for 63 

Sore,  prevention  of 107 

Sore,  Robinson's  Liniment  for 41 

Sore,  several  gargles  and  remedies.  .56, 67 

Sore,  value  of  borax  in 183 

THRUSH:  In  new-born  child 296 

Symptoms 29,  228 

Treatment  for 228' 

TINCTURE:  Alterative  for  rheumatism....  38 

Cough,  for  consumptives 109 

Of  Balm  of  Gilead,  for  cuts,  etc 215 

Tonic,  for  sexual  debility 181, 182 

Whooping  cough 126 

Toast,  egg,  for  the  sick 316 

TOBACCO:  Chewer's  weak  stomach,  anti- 
dote  180 

Poisoning  by,  remedy  for 94 

Injurious  eifects  of  its  use 211 

Toe-nails,  ingrowing,  to  cure 236 

Toilet  Wash  for  face 103 

TONGUE:  The  condition  of  system  shown 

bylt 171-174 

Tied,  treatment  of 933 

What  it  tells 170 

TONIC:  For  female  debility 2r3 

For  impotency,  or  sexual  debUity.  .180-183 

Gentian  and  cliamomile 315 

In  ague,  etc 91 

Mrs.  Chase's  Magic  for  female  debility  273 
Stimulating,  for  nervous  debility,  etc.  .269- 


liM 


MEDICAL  INDEX, 


84» 


TONSILITIS:  Remedy  for 140 

Symptoms 29 

TONSILS,  SWOLLEN:  Homeopathic  rem- 

edyfor 63 

Salicylate  of  soda  for 140 

TOOTHACHE:  Drops,  Dr.  Chase's 78 

Remedies  for 75,  77,  78, 108 

TREMENS,  DELIRIUM:  Treatment  for...  190 
Symptoms Vi 

True  way  to  health 82 

TUMOR:  Cancerous.    (See  Cancer). 

Earth  cure  for 216 

In  womb 270 

Salve  for 98 

Symptoms 29 

Turn  of  Life 267 

TYPHOID  FEVER:  Milk  treatment 61 

More  malignant  form,  treatment  In. ...  67 

Symptoms 29 

Use  of  water  in 67 

Value  of  coffee  in 67 

TYPHOID-PNEUMONIA.:  Treatment 193 

Symptoms 80 

Typhus.    (See  Typhoid  Fever). 


V. 

Ulcerating  teeth,  remedy  for 140 

ULCERS:  Indolent 238 

Ointment  for 99, 101 

Simple 237 

Symptoms 80 

Urinary  diseases  of  children,  remedies  for 
.: 198,199 

URINE:  Difficulty  in  passing,  in  pregnancy  281 
Offensive,  of  women 277 

UTERINE  HEMORRHAGE:  During  preg- 
nancy   281 

Specifics  in.. 48,  179 

Uterus,  diseases  of 869-272 


V. 

Vaccination,  origin  and  object  of 72 

Vagina,  tmnors  in 270 

VARICOSE  VEINS:  In  pregnancy 279 

Symptoms. 30 

Treatment 235 

Veal  broth,  for  the  sick 807 

Vegetable  broth,  for  the  sick 308 

Veins,  varicose  or  enlarged 235 

Vermicide.    (See  also  Vermifuge;  Worms). 

VERMIFUGES :  Various 143-147 

(See  also  Worms). 

Ventilation  in  sick-room 317 

Voice,  loss  of,  by  singers,  etc 120 

Voltaire's  food  for  dyspeptics  147 

VOMITING:  During  labor 285 

During  pregnancy 277 

In  cholera,  to  check 141 

Peculiar  case 140 

Spiced  plaster  for 101 


w. 

Warmth  of  sick  room 303 

WARTS:  On  cow's  teats,  the  hand  cure  ..161 

Remedies  for 158-161 

Wash  for  the  face 104 

Wasp-stings,  certain  cure  for 210 


WATERBRASH:  Remedy. a9» 

Symptoms 81 

WATER:  Barley,  to  make 810 

Chicken,  to  make 31(X 

Eye 168,16ft 

Hot,  cure 21ft 

Hot,  for  consumption 118 

Hot,  for  cuts,  etc 164 

Hot,  for  dyspepsia 168 

Lime  for  dyspepsia,  etc 69, 61 

Value  of  in  fevers 07 

Weak  Babies,  food  for 150 

WEAK  BACK:  Linimentfor 88 

From  gonorhea 20O 

Valuable  plaster  for lOO 

Weak  Eyes,  remedies  for 167 

WEAK  STOMACH :  MUk  and  lime  water  for  149 

Tobacco  chewers',  antidot«  for 180 

(See  also  Dyspepsia). 

Wet  nurse,  importance  of 295 

Wetthig  the  bed  Iflft 

Wen.    (See  Tumor). 

WHEY:  Sour  milk  remedy 810 

Tamarind 309 

Whie 300 

White  Swelling,  salve  for 14* 

Whites.  (See  Leucorrhea). 

WHITE'S  Dr.:  remedy  for  spinal  affections  89 
Nerve  and  Bone  Liniment 48 

WHOOPING  COUGH:  Relief  of 18ft 

Remedies  for 125, 12ft 

Symptoms 81 

Quinine  for.  12ft 

Wild  Parsnip,  root  of,  in  cancer 85 

Wine  Jelly  for  the  Sick 81ft 

WINTER:  Cough,  or  chronic  bronchitis..  .123 

Health,  rules  for 12S 

Itch,  certain  remedy  for 44 

Witch-hazel,  for  hemorrhages 48 

Wizard  Oil,  Hamlin's 48. 

WOMB:  Bearingdown 270 

Cancer  of 271 

Diseases  of 269-278 

Falling  forward  of,  after  child  birth. .  .293 

Hemorrhage  of 48.  49, 188,  189 

Inflammation  of 278 

WOMEN :  Chances  of,  for  marriage 169 

Diseases  of 261-27? 

WORMS :  Eclectic  vermifuge 143 

Face,  to  remove 184- 

General  discussion  of  subject 143-147 

Pin,  remedies  for 144,  145 

Symptoms . .  81 

Tape,  remedies  for 145, 14ft 

WOUNDS:  Hot  water  poultice  for 164 

Peckham's  Balsam  for 153 

Poisoned,  Earth  cure  for 216 

Punctured,  and  other,  to  avoid  lockjaw  83 

Remedy  for  bleeding  from 60, 84, 188 

Salve  for 98,101 


T. 

YEAST:  In  scarlet  fever  and  small-pox. ...  64 

Poultice  for  gangrene 234 

Poultice,  to  make 228. 

YELLOW  FEVER:  Treatment  for 224 

Symptoms — 32 


Zinc,  Solution  oi',  as  disinfectant 68> 


II 


I 


\ 


i 


'     :       ",      ',      •■  -1      :v   •   A   , 


GENERAL  INDEX. 


A. 

Aconite,  to  cure  roup  In  poultry 765 

Acre,  quantity  of  onions  to 643,  544 

Advice,  poetical,  to  boys  and  men 557 

Age  of  horse,  to  judge 669 

Agricultural  Department 772-789 

Alabaster,  cement  for 648 

Alcohol,  vinegar  from 580 

Alice's  Gingerbread 379 

Allen 's  Excelsior  Axle  Grease 623 

ALMOND:  Blanchin:,  for  cake 306 

Icing  for  cake 869 

Pudding,  or  Chester 843 

ALPACA:  Care  of,  and  doing  over 518 

Dresses,  to  remove  wrinkles  and  restore 

luster 587 

AMERICAN:  Bologna  Sausage 416 

Green  pea  soup 425 

AMMONIA:  Cookies  with 881 ,  898 

Its  use  in  washing,  etc 535 

For  bee  and  wasp  stings 536 

An  Acre  in  Onions 544 

ANIMALS:  Domestic,  c,',irot<!  as  food  for. 539 

Fleas  on,  to  drive  n    ay 553 

(See  Domestic  Anii    ils). 

An  Old  Lady's  only  Cos  netlc 637 

Ants,  to  destroy 670, 686 

Apus,  or  cake  without  ei4        ;•  yeast 893 

Apparatus,  steel,  to  keep  i     .shed 794 

.APPLE:  And  other  fruit  puddings 840 

Bird's-nest  pudding 341,  481 

Bread,  to  make 829 

Butter 4T5,  476 

Charlotte 341,  479 

Ciderjelly 604 

Compote 477 

Corer,  to  make 640 

.      Custard 481,  488 

.    ,     Custard  pie 861,  481 

Custard  pudding 341 

Dumplings 480,  481 

.        Fritters 886,474 

Fruitcake 385 

Jelly 479,603,504 

Jellv,  with  pure  apple  flavor 479 

Omelet 479 

Pie.  Grandmother's 361 

Pickles,  spiced  or  sweet 477 

Preserve  for  present  use 479 

Pudding,  Dutchstyle 840 

Shortcake 399, 480 

Shortcake  pudding 340 

Snow 476,477 

Sweet,  pudding 340 

f       Trees,  borers  in,  remedy 563 

Turnover  pudding 364 

Turnovers,  fried  or  baked 364 

APPLES:  Canning  of 507 

Cheese  and,  f -itters 406 

Dried 474 

Dried  and  evap  rated,  to  cook 582 

Good  for  hogs 753 

Mock  Minced  pie.  with a58 

Pork  chops  fried  with 441 

fiour,  to  cook  nicely 478 


APPLES— Continued. 

Sweet,  delicious  dish  with 481 

Sweet,  Indian  pudding  with 353 

Tapioca,  pudding  with. 838, 481 

Tart,  bread  pudding  with 341 

To  bake  and  can 473 

To  keep  fresh 615 

Valuable  for  horses 688 

"Atj;  and  Arf  "  Buckwheat  cakes 407 

Artificial  Honey 478 

Artichokes,  Value-of,  for  hogs 75Q 

ASHES:  Asmanure 773 

For  stock  off  their  feed 697 

Value  of  in  orchard,  etc 784 

Wood  and  coal  for  currants 508 

Wood,  asmanure  foromons 544 

Asparagus,  soup,  of  India 485 

A  Temperance  Pledge 558 

Aunt  Lucy's  Spice  Cake 392 

Aunt  Rachel's  Bread  Pudding 349 

Author's  Favorite  Sauce  for  Puddings 837 

Average  weight  of  sheep 727 

Axle  Grease,  Allen's  Excelsior 623 


BAKED:  Apple  Dumplhigs 480 

Apples 473 

Batter  puddings 347 

Beans,  Boston 483,  513 

Beef's  heart  with  dressing 407 

Peets 406 

Blackberry  pudding 350 

Boston  brown  bread 327 

Cabbage,  very  nice 497 

Cabbage  with  grated  cheese 498 

Eggs    486 

Fish,  sauce  for 449 

Ham  cakes,  for  breakfast  or  tea  441 

Hominy  or  "grits" 511 

Indian  bread,  for  tea 327 

Indian  puddings 352,  353 

Meat  and  rusk  pudding 351 

Or  cottage  pudding 335 

Or  steamed  graham  bread 325 

Peaches 473 

Potato  balls 470 

Potato  pudding 35],  3,52 

Quick  pudding 310,  350 

Rice  merange ■103 

Rye  and  Indian,  or  brown  bread 326 

Sficed  potatoes  with  pork 471 

gquash 467,512 

Suet  pudding 349 

White-fish  and  shad 448 

Baking,  heating  oven  for,  etc 367,  397 

BAKING  POWDER:  How  to  use  in  mak- 
ing cake 307 

Biscuit  with 400 

Receipts  624 

BA.LLS:  Biscuit 432 

Bread  crust  for 484 

Bread,  or  croquettes 512 

Duck  and  Oyster 447 

Fish 448 


BEE-; 


844 


GENERAL  INDEX. 


845^ 


BALLS— Continued.  ,  y, 

Ham 440 

Meat .481.  434 

Potato 469,  470 

Bandoline,  aa  used  In  India  for  the  hair. . .  .03Q 

Barbers'  bay  rum,  to  make  639 

Barbers'  Luster,  for  the  hair 633 

Bark-lice,  remedy BBS,  tQr\ 

Bark  Shanty  Soap,  or  washing  made  easy,  h'^Q 

Barley  soup 422 

Baron  Brisse's  rice  pudding 844 

Barren  traes,  remedy 783 

BATTER:  Buckwheat  to  keep  sweet 408 

Puddlnps  846,  847 

To  fry  bread  in 485 

Bay  rum,  barbers'  recipe 639 

Bean  soup. 419, 420 

BEANS:  Baked,  currant  catsup  for. BOO 

Boston  baked 488,  613 

Old  to  Cook  properly 482 

Fork  and,  Kansas  plan 483 

Porridge  or  broth 482 

Should  be  cooked  in  soft  water 639 

String,  for  winter  use 483 

Winter  Succotash 483 

BEEF:  Balls,  with  uncooked  meat, 431 

Balls,  with  left  over  meat 431 

Cold  roast,  broiled 437 

Corned,  to  boil  with  cabbage 436 

Cold,  to  economize 432 

Curing  of,  Pennsylvania  method  410 

Dr.  Warner's  recipe  for  curing 414 

Dried,  with  eggs 433 

Flank  of,  rolled  and  corned 437 

Fresh,  to  cook  to  eat  cold 4-37 

For  farmers,  fresh  in  hot  weather 411 

Head  Cheese,  from  bony  pieces 434 

Heart,  to  bake  with  dressing 437 

Liver,  to  fry 435 

Loaf 439 

Pickle  for 410,  413 

Pot  Roast,  or  stew 435 

Pressed 414 

Roast,  or  baked 435 

Savory,  or  raocktongue 436 

Soup 432 

Steaks,  to  keep  fresh  a  long  time 412 

Tongue,  potted 437 

BEEFSTEAK:  And  salt  pork  with  onions. 433 

Broiler,  to  make 430 

Broiling  in  spider 432 

Fried,  m  cracker  crumbs 433 

How  to  cook 430 

Mock  Duck  with 447 

Pudding,  boiled Sr.l 

Smothered  with  onions .     433 

To  keep  fresh  a  long  time 412 

BEE-KEEPING:  Comb  Honey 807 

Enetniesof  Bees 814 

Extracted  Honey 807 

First  colonies,  to  procure 804 

Foul  brood 814 

Give  frames  or  starters 806 

Hi  ves  f  or 803 

Hiving  a  swarm 809 

Honey  Vinegar 814 

How  to  commence 803 

How  to  get  straight  combs. 811 

Robbing 811 

Swarming 809 

To  clip  a  Queen's  wing 811 

Transferring 804 

Wintering 811,812,813 

BEER:  Cream 618 

Ginger,  English 617 

Bens  (see  Bee-keeping). 


Bee  Stings,  Ammonia  for 68ft 

BEETS:  Hashed  with  potatoes 467 

Stewed  with  onions 466 

To  bake 466 

BED-BUGS:  Sulphur  to  exterminate COd 

To  destroy fn,  673 

Belgian  method  of  washing  clothes 617 

Benzine  to  clean  gloves,  etc 629 

Berkshire  hogs  and  swine  the  best 740,  741 

BERRIES:  Ice  Cream  with 489 

When  to  plant 788 

BERRY:  Black,  pudding,  jam,  jelly,  and 

cordial 850 

Fritters 474 

Whortle  (Huckle),  pudding 3.")1 

Berwick  Sponge  Cake,  Improved 388 

Best  Yeast,  the 828 

Big  Head  of  Hoises,  to  cure 666,  667 

Big  Jaw  in  Horses,  to  cure 666,  607 

BILLOP  FARE:  Foraweek 428 

For  Thanksgiving  Dinner 513 

Blrd's-Nest  Pudding 341,  481 

Birds,  to  prevent  from  pulling  grain.. .  .694 

BISCUIT:  B-alls T.....*? 432 

BrerJtIast 40O 

From  bread  dough,  to  make 831 

Naples 324 

Plain  and  light 399 

Quick 40O 

Southern 401 

Sweet 400 

Tea  cake.  Instead  of 383 

With  baking  powder,  quick 40O 

With  soda,  cream  of  tartar  and  sweet 

milk 400 

BLACK:  Clothing,  renovating  dye  for 527 

Ink  for  school  purposes 531 

Silk,  care  of,  and  doing  over 518 

To  dve 609,  610 

BLACKING:  For  all  kinds  of  leather.  .622,  623 

For  shoes,  etc 622,623 

Black  ink,  to  make 607,  603 

Black  oil  for  horses 674 

Black  pepper  for  gapes  in  poultry 763 

BLACKBERRY:  Cordial  for  children 350 

Fritters 474 

Jam 350 

Jelly 350 

Pudding 350 

Wine,  to  make 617 

Black-berries,  culture  of 605 

Black-walnut  stain 797,  799 

BLANC  MANGE:  Corn  starch 348 

Rice 464,  606 

Blankets,  elf  ansing 519 

BLEACHING:  Flannels 528 

Muslin 637 

The  hair  to  blonde  color 637 

Bloat  in  stock,  to  cure 693 

Blue,  to  dve 611,  614 

Bob  Heater's  Shampoo 633 

Bob,  the  Sea  Cook,  his  recipe  for  mock- 
turtle  soup 424 

BOILED:  Apple  dumplings 480 

Batter  Pudding  346 

Beefsteak  pudding 851 

Blackberry  pudding 350 

Cider,  how  to  make  and  use  616 

Codfish 448 

Custard  pie 360 

Dinner,  how  to  get  up 418 

Fig  pudding  339 

Hunters'  pudding 348 

Icing  for  cakes 368 

Meats,  hints  for  429 

Poor  man's  pudding 84b- 


846 


GENERAL  INDEX. 


BOTIiED— Continued. 

Rice,  India  fashion 464 

Turltey,  English 451 

Whortleberry  pudding 851 

Bologna  Sausage,  to  make 415,  41  fl 

Boots,  ladles'  liid,  to  re-colcr 680 

BOOTS  AND  SHOES:  Cement  for  patch- 
ing  631 

Jet  polish  for 622 

JettJnefor 628 

Rubber,  to  mend 623 

ToBoften 622 

Water^prooflng  for 621,  622 

BORAX:  For  tooth  powder. 520,686 

For  washing 616,  617,  530 

For  washing  clothes 516,  617,  518,  636 

To  exterminate  roaches 620,  636 

To  remove  dandruff 640 

BORERS:  To  avoid  in  currant  bushes..  ..569 

In  fruit  trees,  remedy  for. 568 

•"Boss  "  Cement 546 

SOSTON:  Baked  beans 488,618 

Brown  bread 827 

Cake 891 

Cream  cakes 882 

Cream  toast 485 

Bots  in  Horses,  to  cure 668-670 

Bower's  Lustral  Oil,  for  the  hair 688 

Boxes,  Bushed  to  make 661 

Boys,  advice  to,  poetical  651 

Bran,  value  of  for  horses 689 

Brass,  to  clean 790 

BREAD:  Apple 829 

Balls 612 

Boston  Brown 827 

Breakfast  loaf 322 

Brown 326,827 

Crumbs,  egg  omelet  with 461 

Crumbs,  mock  minced  pie  with 858 

Crumb  pudding. 861 

Crumbs,  queen  of  puddings  with 844 

Crust  of,  to  make  soft  and  delicate. . .  821 

Currant  Buret  loaf 824 

Dough,  biscuit  from 821 

Dry,  and  cold  beef,  balls , 482 

Drytouse 484 

Ginger 879,380 

Good,  how  to  make ..,.819-880 

Graham 824,  825 

Griddecakes 408 

Hop  Yeast  Potato 823 

Indian 827 

Kind  of  flour  to  use  820 

Kneading 821 

Meaningof 819 

Mlnnesotacom 827 

ITapIes.  or  biscuit 824 

Old-fashioned  Indian 827 

Potato 823 

Pudding,  Aunt  Rachel's 849 

Pudding,  fried 486 

Pudding,  St.  James' 844 

Pudding,  with  tart  apples 841 

Pumpkin 829 

.    Quick 400 

Bice 824 

Rye 826 

Bye  and  Indian 826 

Sauce  for  roast  pigeons 456 

Setting  the  sponge 820,823 

Southern  corn 827,  828 

<        Stale,  pudding  of....  849 

Tofry 486,486 

To  stand  in  cook  room  till  cool 322 

Vienna  bread  or  yeast 822,823 

Wheat  and  Indian, steamed.... 826 


\ 


BREAD— Continued. 

Why  we  butter  it 664 

Yeast  for,  to  make 320 

Bread  crusts  for  balls,  dressing,  etc. .  484 

BREAKFAST:  Biscuita 400 

Buns 395 

Cake,  Norwegian 405 

Eggs-in-the-nest,  r  nice  dish  for 461 

Fortvo  cents 661 

Ham  cakes  for 4.11 

Muffins 401 

Potatoes  for ;...  471 

Turkey  hash  for 452 

Wafflles 401 

Breaking  glass 796 

Breeding  Ewes  (see  Shee^i). 

BRIMSTONE:  A  disinfectant.    606 

To  exterminate  bed-bugs 606 

Brisse's,  Baron,  Rice  Pudding 344 

Brocade  Shawls,  to  clean 531 

Broche  Shawls,  to  clean 531 

BROILED:  Beefsteak 480,  432, 888 

Cold  roast  beef 437 

Ham 440 

Mackerel 449 

Oysters 446 

Pigs  feet,  "«/«  Bamum  " 448 

Tomatoes 467 

Venison  steak 434  ' 

Broiler,  beefsteak,  to  make 430 

Brood  mares,  care  of    668 

BROTH:  As  made  in  India 426 

Bean 482 

Scotch 423 

Mutton.      423 

BROWN:  Boston,  bread,  baked 827 

Bread,  baked  and  steamed 326-327 

Bread,  New  England  style 826 

Hair  dye 633 

To  dye 010,611-614 

Buckeye  Cake 391 

Buck,  selection  of  for  breeding 726 

BUCKWHEAT:  Batter,  to  keep  sweet....  408 

Cakes,  Mock ...  407 

For  poultry 760 

Griddle  cakes 406,407 

Buffalo  Cake 891 

BUGS:  Bed,  to  destroy 671,672 

Black,  in  Hubbard  squash,  to  kill.  ...  689 

Chintz,  to  destroy 670 

On  squash  or  cucumber  vines,  to  kill 

688,589 

Potatoe  to  keep  away 778 

Rose,  remedy  for 686-588 

Striped  to  destroy 689 

To  exterminate 586 

To  prevent,  on  vegetables 594 

To  prevent,  on  vines 689 

BUNS:  Better  than  baker's 3W5 

Breakfast 895 

Easter,  or  "Hot  Cross," 896 

Burning,  to  avoid  in  roasting  turkey..  ..454 

Bums  and  scalds,  remedy  for ,..429 

Burnt  Com  for  Hogs 748 

BUSHEL:  Founds  per,  of  grains,  etc 779 

Boxes,  to  make ,661 

Business,  how  to  succeed  in .601 

BUTTER:    Advantage  of   creamery  for 

making 646 

Cherry , ...477 

Churning 642 

Coloring. 642 

Fruit 475,476 

Gathering  and  washing 644 

Gilt-edged,  to  make .,   .,,.642 

Good,  in  winter. , 643 


GENERAL  INDEX.] 


847 


BUTTER— Continued. 

How  to  work 645 

111  gmelling,  to  correct 429 

In  making  cake 365 

Lemon 477 

"  New  departure  "  in  making 641 

Prize,  how  made 645 

Spanish  fruit 478 

Spongecake 889 

To  keep,  in  hot  weather 645 

To  make  firm  in  hot  weather, 645 

Why  used  on  bread 654 

BUTTERMILK:    Cheese  from 651 

Graham  gems  with 403 

White  cake  with 88S 


O. 

CABBAGE:  Baked,  very  nice 497 

Baked  with  grated  cheese 498 

Bugs  in,  to  prevent 694 

Plants,  best  way  to  set  out 569 

To  destroy  cut  worm B40 

To  prevent  club  feet 540 

Worms,  remedy 669 

CAKE :    Apees,  or  without  eggs  or  yeast.  .893 

Applefruit 885 

Apple  fritters 386 

Baking,— heat  of  oven,  etc 867,  397 

Boston 891 

Boston  Cream 388 

Buckeye 891 

Buffalo 391 

Buns  and  rolls,  various 395-897 

Caraway  Cookie  i 898 

Charitj 890 

Chocolate 871.873,374 

Chocolate  jeUy., 873,  874 

Charlotte  Polon»  ^se 877 

Choice 891 

Cider 891 

Cocoa  cones 875 

Cocoanut 874,  376 

Cocoanut  drops 875 

Coffee .V 386.887 

Cold  water 392 

Common 892 

Cookies 881,  893,  894 

Com 403,  404 

Com-Btarch 37'?,  878 

Cream 882,  393 

Crullers...  405 

Currant 386 

Custard  jelly 881 

Dark 889 

Delicate,  various 884 

Delicious  filling  for  layer 872 

Drop 894 

Farmers'  gemfl 894 

Fig  pound. 886 

French  cream 882 

French  loaf 884 

Fried,  or  doughnuts,  etc 405 

Fritters,  various 406 

Fruit,  various 386,887 

General  remarks  and  explanations,  365-368 

German  crisps 892 

Gingerbread 379,380 

Ginger  cookies 381,894 

Ginger  drop v,:,""^^ 

Ginger  snaps 378,  379 

Griddle,  various 407-407 

Ham,  for  breakfast  or  tea 441 

Hermit's •„■„„■  255 

Icingfor 368.869 


CAKE -Continued. 

Jelly 876,876,881 

Jumbles 8»4,38£, 

Kansas  puffs. 878 

Keeping 868 

LadyTT 876 

Lady  fingers,  as  made  In  India 378 

Lemon 871 

Lemon  Jelly 871, 878 

Lemon  jelly  for 606 

Loaf 888 

Love  knots  for  tea 876 

Macaroons 894 

Making  up  of 867 

Marble..:. 870,871 

Martaa's 869 

Matf.rialsfor 866-867 

Moiassed 887 

Muffins 385 

National 877 

Norwegietn  breakfast 405 

Nutmeg 891 

OrangJeUy 878,873 

Prince  of  Wales 878 

Palmetto  flannel 401 

Philadelphia  cream  puffs 390 

Poor  man's 890 

Pork 895 

Potato 800,469 

Potato  puffs 390 

Round 889 

Raised  898 

Raisin 386 

Ribbon 870 

Rock 891 

Ron  jelly 876,876 

Rose  flavored  cookies 893 

Rusk,  various. 401,  402 

Ryeand  Indian 406 

Rye  drops 394 

"Sally  Long  "or  tea 898 

Sally  Lunn 892 

Saratoga  tea 388 

Scotch 391 

Scotch  oat 899 

Short-cake,  various 897-899 

Snow      882 

Spanish  fritter  puffs 390 

Spiced,  various ....' 898 

Sponge  pudding 843 

Sponge,  various 888,889 

Sugar  cookies 881 

Sweet  potato 472 

Tea,  various 382,  888 

To  stand  In  cook-room  till  coo.l 822 

Vanilla 891 

Velvet  cream 401 

Vermont  Johnny 408 

Waffles 401,404 

Watermelon 871 

Wedding 387 

Weights  and  Measxu-es  for 868 

White 888 

White  Mountahi 888 

Without  eggs.. 891 

Calcimining,  how  done 808 

Calf's  liver  head-cheese 435 

Calicoes,  washing  of 518 

California  cure  for  ringbone.  678 

Method  of  packing  fruits 696 

Calomel,  for  hog  cholera 747 

CALVES:  Fr     ingin  winter 701 

Indigesti      of  remedies 701 

Lice  on,  to  kill 696 

Raising  by  hand 700 

(See  also  Cattle.) 


\ 


648 


GENERAL  INDEX. 


Cambrlcn, -washing:  of  616 

Camphor  L'te,  to  make..  , 889 

Canadian  Remedy  for  Sen  >he8 «88 

Candied  Peel,  with  Duke  of  Cambridge 

pudding 843 

OAKDIES:  Chocolate  caramels 677 

Chocolate  creams 677 

Cocoanut 677 

Everton  Taffy 676 

Molasses  taffy 677 

CANNING:  Fruit 684 

Oeneral  remarks 607 

Grapes 607 

Rhubarb  plant,  etc 608 

Sausacce 416 

Strawberries  B07 

Sweet  com ,  608,  609 

Tomatoes 608 

To  avoid  breaking  cans 607 

Canton  Soy.  to  make 495 

Caramels,  cnocolate,  to  make 677 

Caraway  Cookies 803 

Carbon  for  hogs  V48 

Care  of  sheep  in  winter 733 

Carpet  rags,  to  dye  blue 611 

CABINETS:  Moths  in,  to  prevent 641 

To  remove  moths 798 

To  wash  without  taking  up 684 

Carrageen  Custard 487 

Carriage  tops,  oil  dressing  for 6;J2 

Carrot  Soup 426 

CARROTS:  For  cows 705 

Pickled  for  table  use 689 

Their  value  as  food 639 

With  cream — 513 

Cast,  iron,  to  solder 795 

Caterpillars,  on  fruit  trees,  to  destroy 672 

Catarrh  Snuff,  Borax  for 536 

Cats,  fleas  on,  to  drive  away 553 

CATSUP:  Cucumber 500 

Currant,  for  baked  beans BOO 

Grape BOO 

Improved 496 

Mushroom 499 

Tomato 499 

When  out,  to  make  a  supply 601 

CATTLE:  Big  jaw  in,  to  cm-e 667 

Bloat  in 693 

Calves,  raising,  feed,  wintering — 700,701 

Choked,  remedy 693 

Condition  powder  for 74r 

Digestion  of 690 

Dairy  cows,  to  feed 703 

Durham 699 

Foodfor  705-714 

Hollow  horn 694 

Indigestion  of  calves,  remedies 701 

Jersey 698 

Kicking  cows,  to  make  stand  still 695 

Lice  on,  remedy 689,  696 

Milk-fever,  to  avoid 690 

.  I     Milk,  to  "  dry  off  " 692 

Milk,  to  Increase 691 

Neat  sheep  better  than 730 

Over-eating,  what  to  do 698 

Profit  of  dairying 702 

Salt  and  ashes  for 696-698 

Scours  and  diarrhea . .   694,  695,  702 

Sores  or  tumors,  to  cure 693 

Silos  and  ensilage 714-724 

Swelled  bags,  to  cure 693 

Winter  feeding  of 704 

Versus  sheep '/31 

Cauliflowers,  to  raise  successfully 549 

Cayenne  Pepper,  for  rats,  bugs,  etc 686 


CKLERY:    Sauce,  to  make 495- 

Soup,  rich  and  creamy 421 

Storing  of 60O' 

Vinegar,  to  make B81 

Cellar,  elevator  from,  to  pant/y 678' 

Fungus  In,  to  destroy 689 

CEMENT  :    China  and  glass 648 

Dr.  Chorls'  Magic  Mender 646 

For  iron  work 800 

For  labels,  etc 690,  691,  801 

For  leaks  In  steam  boilers 801 

For  leather 801 

For  leather,  wood,  glass,  etc 691 

For  tin  cans 647 

For  marble  and  alabaster 648 

For  patching  boots,  etc 681,  801 

For  rubbers 801 

Japanese 648 

Proportion  of,  in  concrete 60/ 

Steam  and  water  tight,  for  joints 802 

White  and  ctieap 647 

Cess  pools,  to  disinfect  instantly 606^ 

Chapped  Hands,  Camphor  Ice  for 639 

Charcoal  for  hogs 718 

Charcoal  for  poultry 760 

Charity  Cake 890 

CHARLOTTE:  Apple 841,  479 

Polonaise 877 

CHEESE:  And  apple  fritters 406 

Buttermilk,  plain  and  spiced 651 

Baked  cabbage  with 408 

Fancy  Shipping 650 

Home-made 647 

Italian ^ .  .452 

Parmesan,  with  Welsh  rarebit 457 

Factory,  articles,  and  cost 6^8 

Cherry  butter 477 

Chester  Pudding,  Enf^lish 843 

Chestnut  Pudding,  to  make  339 

CHICKEN:  Beef  or  veal  head  cheese  with. 434 
CHICKENS;  Cholera  in,  to  cure. . .  .748, 761-708 

Curried 458,  421 

Currie,  with  rice,  Indian 453 

Fricasseed 452 

Hash 435 

In  peas 455 

Oyster  pie 448 

Pies 368 

Relish 455 

Salad 493 

Soup 421 

Stew 442 

To  prepare  for  picnics 462 

Young,  best  food  for 768 

Young  nice  way  to  cook 455 

(See  Poultry.) 

Chicken  cholera,  remedies 761-761 

Children,  oatmeal  gruel  for 427 

ChiliSauce 496 

CHIMNEYS:  How  to  build 640,  541 

To  avoid  smoking .....541 

To  stop  leaks 541 

China,  cement  for 548 

Chintz  bugs,  to  destroy 570 

CHLORIDE  OF  LIME:  For  grubs,  etc., 

entrees 788 

To  exterminate  rats,  etc 585 

CHOCOTATE:  Caramels  to  make 577 

Creams,  to  make 677 

Icing  for  cake 869 

Jelly 504 

Jelly  cakes 378, 874 

Marble  cake 871 

Choice  cake...      891 

Choked  cattle,  sure  remedy 693 


C 

C 

c 
c 


C( 
C( 

Cc 

C( 


cc 


Col 
Col 
Col 
Col 
Coll 
COl 

COI 

Cole 


GENERAL  -  JJ7DEX, 


CHOIiERA:  Chicken,  to  cure 748, 761, 7K 

Disinfectant  after .600 

In  hogs .743-747 

Chopped  efn?s.  wlthpu-kUn^*  mJ«»f»*H*  ..886 

Chops,  pork,  fried  with  apples 441 

Chow  chow,  to  make ,  .406,  407 

CHOWDER:   Fa-iious  Rhode  Island,  or 

St  James' 444 

With  flsh  or  clams 460 

Christmas,  plum  puddin;;,  old  style 886 

Chum,  butter  not  to  be  gathered  in 644 

Churning,  of  butter 648 

CIDER:  Apple,  jelly 604 

Boiled 616 

To  keep 616,616 

Cake,  without  eggs  or  milk 801 

Vinegar 670 

Cistern,  how  to  build 678,674 

Citron,  preparation  of,  for  cake 866 

Clams,  chowder  with 450 

Claret,  wine  jelly 605 

CLEANING:  Brass 700 

CofTee  pots,  etc.,  inside 648 

Flat  irons 538 

Glass  Klobes 700 

Oilcloth 588 

Painted  surfaces 706 

Silverware 540 

Zinc 705 

(See  Washing). 

CLEANSING:  Barrels,  etc  640 

(See  Washing.) 

CLOTH:  Fire  proof 676 

Oiled  for  hot  beds,  etc .676 

Water  proof 675 

Fruit  stains,  to  remove  from 5-28 

Indellible  ink  for  marking 608, 600 

To  remove  iron  rust  from 687 

To  remove  grease,  etc.,  from 527 

To  remove  mildew  from 587 

CLOTHES-CLEANING 525,526 

Soap  for  626,  631 

(See  Washing). 

Club  feet,  of  cabbage  to  prevent 640 

Ooal  for  hogs 740 

Cocoa,  cones 875 

COCOANUT:  Cake 374,375 

Candy,  to  make 577 

Drops 875 

Milk  in  cooking  rice 454 

CODFISH:  And  eggs 448 

Balls 448 

To  boil 447 

Codling  Moth,  remedy  for 563 

COFFEE:  Cake 886,887 

Jelly 504 

Coffeepots,  to  clean  inside 548 

CCLD  BEEF:  And  dry  bread  or  biscuit 

balls 432 

Roast,  broiled 437 

To  use  economically 432 

COLD:  In  the  chest,  onions  for ,548 

Storage  of  fruits,  eggs,  etc 608 

Water  cake 302 

Weather,  soup  plates  to  be  heated  in..  .418 

Cole  (cold)  slaw  to  make..  407 

Colic  in  horses,  to  cure 660 

CoUups,  Scotch,  with  veal 438 

Cologne,  fine  and  cheap 636 

Color  of  plants  to  preserve  in  drying 688 

COLORED:  Cotton  goods  to  wash 532 

Silk  handkerchiefs,  to  wash 583 

COLORING.  For  domestic  uses 600-615 

Of  butter. 642 

Colors  of  cotton  goods,  to  fix 632 


COLTS:  Diarrhoea  in,  to  cure 604 

KaislngaDd  breaking ^.n4,M5 

Weaning  and  wlikterlng .666 

(See  Horses). 

Comb  Honey ......il807 

Compote,  aople . .1.477 

Common  oalce 809 

Concentrated  lye,  for  soap Mli  5S8 

Concrete  proportions  of  materials  for. . . ..607 

CONDITION  POWDERS:  For  Horses. 

1666,  671,179 

For  Horses  and  Cattle 747 

Oondy'B  Fluid,  for  disinfecting,  etc 439 

COOKIES:  Caraway 898 

Excellent 881 

Ginger 881 

Ginger,  with  molasses. 804 

Plain 808,804 

Rose  flavor 803 

Spiced 804 

Sugar 881 

With  ammonia, 881.  303 

Cook  room,  bread,  cake  and  pie  to  stand 

in  till  cool 829 

Cooling,  of  bread,  cake,  and  pie 829 

Copper,  to  clean TOO 

Copperas  color,  for  carpet  rags 611 

Copying  ink,  black 607,  608 

Cordial,  Blackberry,  for  the  children 850 

CORN  and  bean  soup 410 

Bread 404 

Bread,  old-fashioned 827 

Bread,  Minnesota 827 

Bread,  Fouthem,  far-famed 827 

Bread,  Southern,  improved 328 

Burnt  for  hogs 748 

Cake 408,404 

Cut  in  blossom  for  milch  cows 775 

Dodgers,  Kentucky 404 

Dodgera.  white 328 

Fodder  for  cows 711 

For  hogs 751 

For  poultry 750 

Fritters 406 

Green,  egg  omelet  with 461 

Green,  soup 421 

Hulled,  to  make BOO-611 

Oysters 446,  484 

Popped,  pudding,  to  make 380 

Vinegar 679 

Raising  for  soiling  and  feeding 774 

Seed,  to  keep 775 

Tocan 608,609 

Tofry 484 

To  keep  birds  from 504 

To  make  vinegar  with ■. 578 

Com  and  pork,  to  get  the  most  from 754 

Com  crib,  rat  jjroof 560 

CORNED:  Beef,  to  cook  with  cabbage 436 

Beef,  flank  of,  rolled 437 

CORN  MEAL:  Custard 488 

Muflflns 403 

Coras  of  horses'  feet,  to  cure 670 

Comstalk.s  for  cows 710, 711 

CORNSTARCH:  Blanc  mange 34ft 

Cake .876,878 

Float  with 846 

Pudding 832 

Snow  pudding  with 887 

COSMETICS:  For  the  face 637 

.An  old  lady's  only  one 637 

Cotswold  sheep,  the  best i2« 

COTTAGE  PIJDDING:  Recipes  for . .  .886, 836 

Sauce  for 83(> 

COTTON  GOODS:  Colored,  to  wash. 632 

To  dye 609,611 


860 


GENERAL  INDEX. 


Coverinir  for  steam  pipes 700,  701 

COWH:  Dairy,  to  feed 703 

Dairying,  profit  of 708 

Durham C90 

General  remarks  as  to  care  of 600 

How  to  feed  fleld  turnips  to 708 

Jersey 608 

KiclclnK,  to  stand  quiet 605 

Millc  fever,  to  avoid 600 

Millt,  to  dry  off 602 

Miilc,  to  increase COl 

Over-eating,  what  to  do 698 

Soiling 710 

Tumors  on,  to  cure 693 

(See  also  Cattle.) 

Cows  vs.  sheep,  comparative  profit 781 

Craclced  hands,  to  cure B30 

Craclced  walls,  to  clear  of  bed-bugs 678 

CRACKED  WHEAT:  Pudding 845 

Mush,  excellent 460 

CRACKERS:  Crumbs  of,  beefsteak  fried 

with 433 

Crumos  of,  mock  minced  pies  with . . .  858 

Suet  pudding  with 849 

To  make 409 

Cracknels,  Scotch,  of  oatmeal 405 

Cracks  in  walla,  to  fill 648 

CREAM:  Batter  puddings  with 847 

Cake,  various 888,808 

Cole  slaw  with 497 

Croquettes,  a  substitute  for  bash 433 

Fritters 406 

Ice,  to  make 488,480 

Muftins.  with 408 

Or  custard  pudding 836 

Of  tartar,  ho w  to  use,  for  cake 866 

Pastry  or  pie-crust 856 

Pie 859,860 

Pudding  868 

Puffs,  PhUadelphla 890 

Salad 402 

Sponge  cake 880 

Toast,  Boston 486 

Velvet,  a  delicious  dessert 401 

Beer  or  soda,  to  make 618 

Creamery,  management  of 646 

Creams,  chocolate,  to  make 677 

Crib,  com,  rat  proof 660 

Cribbing  of  hors^es,  to  cure 664 

Crickets,  to  drive  away 640 

Crimps,  to  keep  in  place,  in  damp  weather  636 

Crisps,  German 892 

CROQUETTES:  Cream,  a  substitute  for 

hash 432 

Duck  and  oysters 447 

Hulled  corn,  to  make 611 

Or  bread  balls 612 

Crullers,  or  Fried  Cakes 405 

CRUMBS:  Bread,  queen  of  puddings  witb.8l4 

Bread,  or  meat  and  rusk  pudding 351 

Bread  and  cracker,  mock  minced  pie 

with T.  368 

Cracker,  beefsteak  fried  with 438 

CRUST:  Forpies 855,356,862 

Of  bread,  to  make  soft  and  delicate 881 

Pie,  baking  before  filling .867 

Pie,  glaze  of,  to  prevent  escape  of 

iuices 856 

CUCUMBERS:  A  paying  crop .605 

Bugs  on,  to  kill. 688,589 

Chow-Chow  with  or  without 496,407 

Fresh,  for  towns-people .594 

Fresh,  to  prepare  for  table 600 

Selection  of 778 

Cucumber  catsup 600 


CULTIVATION:  OfoniOM 642-649 

Of  Potatoes 777,  778 

CULTURE:  Of  Quinces 766 

Of  Raspberries,  keeping  clear  of  weeds .  604 
Of  Raspberries,  mulching  or  covering.  .604 
Of  RaspbeiTJcH,  piiu^hing  off  leaves. . .  .605 

Of  Roapberries,  the  kind  to  raise 605 

Of  Roots,  to  feed  stock 708 

Of  Strawberries 608 

Cup  cake,  Rye  Drops 804 

Curculios  on  plum  trees,  remedy 564,  785 

Curling  liquid,  for  the  hair C37 

CURRANT:  Cake 386 

Sweet  loaf 824, 

Catsup ; 600' 

Bushes  to  set  out 668 

Bushes,  grafting..  ..  669 

English,  for  cake 866 

To  avoid  borer  and  mildew 669 

When  to  plant 788 

Worms,  remedy 666-668 

CURRIE:  Chicken,  as  made  in  India 481 

Chicken,  with  rice 463 

Powder,  to  make . .  408 

Curried  veal  or  chicken 458 

Currie  Vinegar,  to  make 681 

CUSTARD:  Apple 481,488 

Apple,  pie 861,481 

Apple,  pudding 841 

Cake,  or  Improved  Berwick  Sponge 

Cake 888 

Carrageen 487 

Com  meal 488 

French  tapioca .....487 

Frosted 487 

How  to  make 486 

Jelly  cake 881 

Lemon  pie,  extra 858 

Pie,  boiled 360 

Potato  pie 861 

Pudding 886 

Bice 468 

St.  James' 487 

Substitute  for 488 

Without  eggs 487 

Cutlets,  rabbit 484 

Cut-worm  of  cabbage,  to  destroy 640 

Cut-worms,  to  destroy 604 

D. 

Dairy  cows,  to  feed 703 

Dairying,  profit  of 702 

Dandruff,  to  remove 640 

"  Dandy  *' custard  pudding 836 

Danish  tapioca  pudding. 348 

Darkcake 389 

Decay  of  fence  posts,  etc.,  to  prevent 554 

DELICATE :  Bread  crust,  to  make .831 

Cake 884 

Delicious  dish  with  sweet  apples 481 

DELMONICO'S:  Recipe  for  cooking  oyg. 

+A|*g      ,  ,    ,      .         .  .       .  •  . .  445 

Substitute' for  hash '.'..'.'. ..".'.'.'.'.".'.'.".".". .  .432 
Dentifrice  (see  Tooth-Powder;  Borax). 
Depilatorv  to  remove  superfluous  hair.6S8, 639 

Dessert,  delicious 401 

Diarrhoea,  to  cure 702 

Diarrhoea  of  cattle,  to  cure 694,  695,  702 

DIGESTION:  Of  Cattle 690 

Of  Horses 602 

DINNER:  Boiled,  how  to  get  up 418 

Graham  bread  for 385 

Potatoes  for,  each  day  in  the  week. . .  .468 
Thanksgiving  bill  of  fare,  etc 613 


mgm 


GENERAL  INDEX. 


nil 


iDIo  Lewis'  "  Breakfast  for  Two  Cents,"       601 

DIbIi  nt  Scraps,  a 484 

DISINFECTANT:  After  cholera 006 

For  cess  pools,  quick 600 

Disposition  of  Horses,  general  remarks  on.U.'h) 

Distemper  In  colta,  treatment 073 

DODGERS:  Kentucky  com 404 

White  corn 888 

DOOS:  Fleas  on,  to  drive  away 5B8 

How  to  give  ac'^'antage  to  sheep  over.  .735 

Lloo  on,  to  kill 696 

Poisoned  by  strychnine,  antidote 6;53 

Miiuge  upon,  sure  remedy 658 

DOMESTIC  ANIMALS:  Carrots  as  food  for M9 

Horses  and,  treatment  of 658-089 

(See  Horses,  Cattle,  Dcgs,  Cows,  Poultry). 

Doiieh,  Bread,  to  make  biscuit  from 321 

DOUG fl NUTS,  or  Fried  Cakes 405 

Raised ,..405 

Drni),  todye 610,613 

Dr.  Chase  s  Magic  Mender 546 

DRESSING:  Baked  fish  with 448 

Bef  f's  heart,  to  bake  with 437  | 

Bread  crust  for 484 

Salad,  for  any  kind  of  meats,  eto 436 

(See  also  Salad;  Sauce). 

IDRIED:  Apples , 474 

Apple  shortcake 399 

Beef  with  eggs 4.33 

Veach  pudding 841 

DRIED  APPLES :  How  to  cook 582 

.Juice  of,  as  beverage  for  the  sick 474 

Manner  of  cooking 474 

vVholesomeness  of,  as  food 474 

Drillingglasa   796 

Drink,  summer,  pleasant 618 

Drippings  in  making  cake 305 

'DROP  CAKES:  Ginger 379 

Or  macaroons 394 

Rye,  cup  394 

Rye  and  Indian 406 

Drops,  Japanese  Toothache 599 

Dr.  Warner's  recipe  for  curing  beef 414 

Dry  bread  and  cold  beef  balls 432 

Drying  of  fruit  583 

Dry  bread,  to  use .....484 

Duch(;83e  Potatoes 470 

DUCK :  And  oyster  croquettes 447 

Mock,  with  veal  or  beefsteak 447 

Roast,  with  potato  stuffing 447 

To  bake,  wild  or  tame 446 

Duke  of  Cambridge  Pudding,  with  candied 

peel 843 

Dulce  de  Lece,  or  Spanish  sauce 478 

Dumplings,  apple 480,  481 

Durham  cows 699 

Dust  baths,  necessary  (or  poultry 7.57 

Dutch  apple  pudding 339 

"Dutch  Turkey" 438 

DYE:  Forthehalr 633 

Renovating,  for  black  clothing'  527 

.DYEING:  Black  for  silk 610 

Black,  In  dress' goods 609 

-     Black,  on  wool  or  cotton 609,610 

Blue,  for  carpet  rags 611 

Blue,  on  cotton  rags. .61 1 

Blue,  permanent 614 

Brown,  for  wooletis 610 

Brown,  various  shades 618,614 

Bright  red.. 615 

Claret,  for  woolens 611 

Copperas  with  lye ;..611 

Crimson 611 

Darktan 614 

Drab 618 

Drab,  with  tea 612 


DYEINO-Contlnued. 

Fawn  drab Ml 

Green 014 

ImptTial  blue'for  silk  and  wool 010 

Nankeen 015 

Pink,  in  cotton 014 

Scarlet  in  oottop  or  silk Ol4 

Seal  brown 019 

Sky  blue  for  woolens 010 

"True  Blue" Oil 

Yellow ei4 

Dyes  for  Domestic  Uses 600-015 

DYSPEPSIA:     Heaithfulness    of     hard- 
boiled  eggs  In 469 


B. 

Easter,  or  "Hot  Cross  "Buns 895 

Ebony  stain  for  wood 797 

Egg-eating  hens,  remedy 760 

EGG:  Muflana.to  make  450 

Plant,  fried ..407 

Preservatives 001 

Toast 480 

EGGS:  Batter  pudding  with 847 

Cake  without 891,  893 

Chopped,  with  pudding,  a  la  Crtm* 880 

Codflshand 448 

Dried  beef  with 438 

Fried  or  baked,  for  breakfast 480 

Fried  potatoes  with 470 

Gruel  of,  for  the  sick 460 

Ham  and 440 

Hard-boiled,  in  dyspepsia 459 

Howtoboil 459 

How  to  preserve 540-558 

Indian  puddings  without 872 

la  making  cake 800 

In-the-nest 401 

Minced  veal  with 458 

Mufflus  with  and  without 402 

Omelets 439, 440,  460,  461 

Poached  withfrled  ham 440 

Potatoe  cake,  without. , 890 

Rusk,  without 897 

Tapioca  pudding  without 838 

To  determine  sex  of 658 

To  keep  by  cold  storage 698 

Elevator  from  cellar  to  pantry 678 

ELY'S:  Sea  Foam,  for  the  hair 638 

Best  Hair  Dyes 688 

ENGLISH:   Chester  or  almond  flavored 

pudding 848 

Currants,  for  cake.  .    860 

Ginger  beer,  to  make 817 

Method  of  boiling  and  frying  turkey..  451 

Plum  pudding 332,3.34 

Welsh  rarebit 456,457 

Yorkshire  pudding ; 841 

Englishnen's Taste,  plum  puddingto.   ...384 

EffelLAGE,  how  to  accomplish 714-724 

(See  Silos  and  Ensilage). 

Epizootic,  successful  treatment 073 

Eraslon  Compound 681 

ESCALOPED:  Oysters 868,445 

Parsnips 444 

Potatoes 471 

Tomatoes 488 

Veal 468 

Essences,  flavoring,  to  make 488 

Evangeline's  Gingerbread 878 

Evaporated  Apples,  how  to  cook 68S 

Everton  Taffy,  to  make 670 

EWES :  Breeding,  care  of 784 

Breedhig,  how  spoiled 786 


GENERAL  IIWEX. 


KWES— Continued. 

_J}r»!e(HnK,  time  to  select 787 

BiXTRA:  UuttiT-i)U  Iding. .  847 

Hio  wn  Bi'exi  (  ■famed 827 

Lemon  cuHtard  pie. 8R8 

Stracted  Honey 807 
TRACrrS:  Flavoring,  to  make 488 

Ltnnuu  and  orangu  to  make 678 

I^e  Water,  for  horaeH 066 


FACE:  Cosmetica for .....687 

Rough,  camphor  ice  for 680 

Factory,  chet-se,  articles  and  coat 6C3 

Failure  in  InmiueRS  how  to  avoid 601 

Famous  Rhode  Island  chowder 440 

Farina  Jelly 806 

Farmers'  gams,  to  make 404 

Farm,  value  of  shet- p  on 780,  788 

Fast  or  spirituous  sauce  for  puddings 884 

FATTENING:  Hogs ...761,762 

Poultry 700 

Sheep 780 

Stock,  how  to  do  It 71iS-714 

Fbtu  drnb,  to  dye 611 

FEATHER  BED:  Tick,  to  remove  stains.. 660 

To  renovate 600 

FEEDING:  Dairycowa 703 

Stock  horses 680 

Feet,  pigs',  broiled  "  a  la  Bamuni " 44a 

FENCETOSTS:  Importance  of  seasoning. 656 

Importance  of  tamping,  etc 660 

To  preserve 654 

Fermentation,  to  keep  fruit  Juices  from. .  .616 

Fertilizer,  coal  ashes  as 668 

Field  turnips,  how  to  feed  and  not  flavor 

milk 708 

FIG:  Poundcake 380 

Pudding,  boiled,  to  make 839 

FIGS:  Frosted  fordessert 478 

Peach,  very  nice 478 

Tomato 478 

Pillhig,  delicious  for  layer  cake 872 

Filter,  home-made,  cheap 619 

Fingers,  Lady,  to  make 870 

FINGER:  marks  on  doors,  to  remove 581 

To  remove  from  windows,  mirrors,  etc.600 

Fire-proof  cloth,  to  make 675 

Fire-proof  shingles,  to  make 576 

Fire-proof  wash  for  shingles 800 

FISH:  Baked  and  stuffed 448,449 

Balls 448 

Chowderwith 450 

Hints  for  cooking 429 

Potato  pudding  with 852 

To  fry 449 

Fistula  in  horses,  remedies  for 675 

Flank  of  beef,  rolled  and  corned 487 

Flannel  cakes.  Palmetto 401 

FLANNELS:  Moths,  to  remove 641-798 

Towosh 533 

To  washanO  '^ry 618 

Flat-Irons:  To  clean 638 

FLAVORS:  Almond,  in  pudding 848 

Essences  for 448 

For  ice  cream 489 

Of  herbs,  how  to  preserve 614 

Strawberry,  for  pudding  pauce 837 

I'LAVORfNG  EXTRACTS:  For  cakes. 866 

Lemon  and  orange O'lS 

To  make 448 

Flaxseed  for  cows 705 

Fleas,  to  drive  away 853 

Fleece,  care  of. . .  .728 


Flexible  paint  for  oamraaa. 609' 

FLI1<:8:  poiitoufor «M>' 

To  drive  away 480' 

FLOAT:  Strawberry 848 

With  com  staroh  or  flour 84ft 

Floating  island  pudding 846,  84«' 

Floor,  paint  and  stain  for 7W> 

FLOUR:  Good,  eflm^ntial  to  good  bread. .820 

To  prepare  for  making  cake 366- 

Granam,  pumpkin  shortcake  with 806 

FLUID:  Condey '8  DisinfecUng 429  • 

Washing M6,  616,617 

Fly  poison 60O" 

Fly  Btickum-fast 60t 

FOOD:  Forfannatock 706-714 

For  poultry 76»' 

(See  Horses;  Cattle.) 
Foot  rot  In  sheep,  to  prevent  and  cure. 786-788 

Forest  trees,  planting  of 786  • 

Foul  flesh  on  stock,  to  cure 60ft 

FRENCH :  Chocolate  Jelly  cake 87» 

Cream  cake 88S> '. 

Depilatory 688 

Dishes,  why  superior  to  otbera C14 

Loaf  cakb..  884 

Method  of  destroying  insects 68S 

Pickles 688 

Salad 403 

Tapioca  custard 487 

Toast 48ft' 

Fresh  beef,  to  cook  for  use  when  cold 487 

FRICASSEED:  Chicken 458 

Rabbitpie 803 

FRIED:  And  boiled  turkey  461,  458 

Apple  turn-overs 864 

Beefsteak  in  cracker  crumbs 438 

Bread         486,  498 

Bread  pudding 486 

Cakes 406 

Cokes,  rye  and  Indian 406 

Eggs 486 

Ham 489,440 

Minced  turn-over 363 

Mush 611 

Norwegian  breakfast  cake 405 

Oysters,  according  to  Delmonico 445 

Pork  chops,  with  apples 441 

Potatoes,  Saratoga 460,  470 

Potatoes,  with  eggs 470 

Salt  pork 439 

Squash 618 

Frltterpuffs,  Spanish 890 

FRITTERS:  Apple 386 

Corn 406 

Cream 400 

Cheese  and  apples 40ft  > 

Fruit  and  berry 474 

Minced  meat 488 

Plain,  and  quick 40« 

Potato 471 

Orange i...  406 

Oyster . .  446 

Sweet 406 

Frogs,  how  to  cook 450 

FROSTED:  Custard,  to  make 487 

Figs.for  dessert 478 

Silverware  to  clean.'. 640 

F'XDsting  (see  Icing). 

FRUIT:  As  a  medicine 478 

Butters 475 

Cake,  apple i^S 

Cake,  plain o86 

Cake,  premium : 886- 

Cake  tnat  will  keep  for  months 887 

Cake,  very  nice 887 

Cannmgof. 684' 


GENERAL  INDEX. 


JTlUrr— Continued. 

Dried ,  474 

Dryinarof 083 

Hom«  dried,  for  cak*. ....869 

How  and  when  to  lie  oaten 478 

Packing,  CalUorula  method MM 

Pickles,  aplced  or  awest 477 

Plea 801 

Presenred 470 

Selection  of  for  cake 880 

Shortcakes 480 

Stalnn,  to  remove..  088,- (US,  M7 

Stale  bread  pudding  with 840 

Suitable  veaaela  (or  cooking 473 

To  keep 775-776 

To  keep  by  cold  storage 008 

Various,  puddinga  of 840 

(See  also  Apple;  Poach;  Tomato.) 

FRUIT  TKEE8:  Barren,  roinedy 783 

Caterpillars  on,  to  destroy 673 

Chloride  of  Unie  for  Krubs,  eto 782 

Oirdling  of,  to  preventand  cure . .  .781,  782 

How  to  plant ...  .770 

Labels  for 778 

Manuring  of  orchards 780,  784,  785 

Old  bark,  to  renew 783 

Pear  blight 783 

Fear  culture 785 

Plum  trees 705 

Quinces 786 

Rapidity  of  growth 787 

RlKht  soil  for 770 

Shade  trues 786 

To  protect  from  mice  and  borers, 

..780,781,782 

To  protect  from  rabbits 781 

Trimming,  etc 780 

Various  berries 788 

Fungus  In  cellars,  to  destroy 580 

FURNITURE:  polish  for 707,708 

Stain  for 707 

■Uphol''tered,  moths  in 641 

FUEw  Moths  to  remove  from 641,  708 

1  o  put  away 542 

White,  toclean 530 


Galled  shoulders,  to  prevent  and  cure 672 

Qamo  Soupa 425 

Gapes  In  poultry,  to  cure 763 

Gardening  in  a  hogshead 605 

Gargling  Oil  for  horses,  etc 674 

Geese.    (See  Poultry) 

GELATINE:  Icing  for  cakes  with 860 

Snow  pudding  with 337 

Queen  Mab's  pudding  with 344 

Gems.  Graham,  to  make 402,  403 

GENERAL  REMARKS:  On  making  bread. 310 

On  making  cake 305 

On  making  pies 854 

On  making  pudding 331 

GERMAN:  Crisps,  to  make 392 

]\Iethod  of  getting  rid  of  rats 584 

Silver,  to  aolder. 795 

GINGER:  Bread 870,380 

Bread,  poor  man's. 380 

Cookies 381.394 

Snaps 378,370 

GINGER:  Beer,  to  make 917 

Pop,  to  make 618 

Girdling  of  trees,  to  prevent  and  cure 781 

GLASS:  Cement  for 501,548 

To  break  as  yoi  like 796 

Todrlll 796 

Globes,  to  clean 796 


Glaze,  pie  crust,  to  preTentMaap««l  Julow.U4 

QlodHy  Ink,  to  malu) ■  ■  -MH 

Gloves,  kid,  to  clean BSS^MO 

GLUE:  Cement  with,  ohaay 547 

For  veneerliur,  eto ..^01 

Liquid... Ml.OW 

Mothproof Ml 

Waterproof j  ••*•! 

Golden  Buck  or  Welsh  rarebit 456, 457 

GOOD  BREAD:  Good  flour  esaenUa.  .820 

How  to  make ^ 

Good  flour  essential  to  good  brea  A 380 

GOOSEBERRIES:  SetUng  out 560 

Toavold mildew .669 

When  to  plant ^ 

Grafting  wax,  to  make US 

GRAHAk:  Bread,  oneloaf 89S 

Bread,  to  make 884, 8SB 

Bread,  with  soda,  baked  or  ateamed .  •  -8^ 

Flour,  pimipkin  shortcake  with 80n 

Griddle  cakes 408,409 

Gems 408,418 

Muffins 40? 

Pop-overs. 408 

Grain,  pounds  per  bushel 778 

Onindmotlu^r's  ajiplo  pie 861 

GRAPE:  Catsup,  to  make BOO 

Jam  or  marmalade .BOO 

Jelly,  to  make  BOS 

Juice,  to  can  or  bottle..     601 

Juice,  to  keep 615 

Grapes,  tocun 607 

Grass.  Hungarian,  for  cows 711 

Gravel  for  poultry. .   760 

Gravel  walks,  weeds  In,  to  destroy 573 

GRAVY:  For  potato.-9 478 

(See  also  Sauce.) 

Gray  hair,  to  restore  color  to 686 

GREASE:  Refuse,  to  make  soap 626 

Si)ots  to  remove  from  clothing 527 

Toniakesoap 522,528 

To  remo'Te  from  floors,  etc .  .524 

GREASE  HEEL:  Of  horses,  ointment  for. 689 

Tocure C71,682-«84 

Green  apple  jelly  to  make 479 

GREEN  CORN:  Soup 421 

To  can 509 

(See  Com.) 

Greenhouse,  best  shading  for  gloss 678 

Green  lice  on  plants,  to  destroy 687 

Green  pea  soup 426,  426 

Green  salvo  for  Horses 674 

Green,  to  dye 614 

GRIDDLE  CAKES:  "ArfandArf" 407 

Batter  for,  to  keep  sweet 408 

Bread 408 

Buckwheat 406 

Graham 408,400 

Indian  400 

Mock  Buckwheat 407 

Oatmeal 408 

Rice...  408 

"Grits,"  to  make 511 

Growth  of  trees,  rapidity  of  787 

Gruel,  oatmeal,  for  invalid"  "nd  children.  .487 
Guinea  fowl,  value  of 771 


\ 


■^ 


HAIR:  Pomade  for 638 

Superfluous,  to  destroy 038, 639 

To  bleach 637 

Hair  curling  liquid 5?'' 

HAIR  DRESSING:  with  bay  rim 635 

With  home-made  perfume 63i 


*.'., 


864 


GENERAL  INDEX. 


.       \t 


HAIR  DYE:  Biown 623 

Eley '8  best 683 

HAIR  OIL:  Veryflne 684 

That  turns  gray  hair 634 

HAIR  RE^TORA'l'n'E:  Good 636 

Hall  and  King's 635 

Italian 635 

HAIR  TONIC:  Bob  Heater's  shampoo ...  633 

Barbers'  luster 633 

Eley'o  tea  Foam 683 

Hair  wash.  Italian 635 

Halter  pullinsr  of  horses,  remedy 656,  689 

HAM:  And  e^gs,  extra  nice 440 

And  tongue  toast. 440 

And  veal  odds  and  ends  economically 

used 441 

Balls 440 

Broiled  440 

Cakes,  baked 441 

Curing  of 410,411,412,413 

Fried,  with  poacht    eggs 440 

Loaf 439 

Omelet  with 440 

Pies,  chicken  and 362 

To  bake,  and  omelet  from  "  odds  and 

ends" 439 

To  keep  after  belng'smoked 412 

To  keep  the  year  round 415 

HANDS:  Dressinerfor ^34 

To  keep  soft  in  winter 640 

Wash  for  Ladies' C39 

Wash  for.  when  rougb  from  cold 640 

Handkerchiefs,  colored  silk,  to  wash 533 

Hands,  chapped,  pomade  for 638 

Hands,  cracked,  to  cure 539 

HARD  BOILED  EGGS:  In  Dyspepsia 459 

In  typhoid  fever 459 

Hard  soap,  to  make 521-523 

Hard  Water,  to  soften 535 

Harness,  breaking  colts  to 655 

HASH:  Chicken 435 

Delmonico's  substitute  for 433 

Liver 483 

Poultry 452 

Hawks,  best  way  to  catch GOO 

HAY:  Pea-vine,  to  cure 562 

Time  to  cut 772 

HEAD    CHEESE:    Beef    or    veal,    with 

clilcken 434 

Calf's  liver 435 

"  Scrapple  "  In  place  of 441 

Tomake 461 

Heart,  beef's,  to  bake  with  dressing 436 

Heat  of  oven  for  baking  cake 367,  897 

Heaves  In  horses,  to  euro 673,  686 

HelleborCLfor  currant  worms,  etc 567 

Hens  (see  Poultry.) 

Herbarium,  to  prepare  plants  for 5.38 

HERBS.  Sweet,  for  seasoning  food 514 

How  to  raise,  etc 514 

Valueoi  for  stews,  etc 443 

Hermits 385 

Hides,  tanning  with  hair  on 623 

Hives,  for  bees 803 

Hiving  Bees,  various  methods 809,  810 

HOGS:  Apples,  good  for 752 

Artichoke  for 7.52 

Berkshires,  T"hy  best 740  ''U 

Best  kind  to  raise tvj 

Carbon  for. 748,749 

Cause 742 

Choleraof 742-747 

Com  and  pork,  to  get  most  from 754 

£!orn  for 751 

Calomel  for 747 

Fall  care  of .• 662 


HOGS— Continued. 

Fattening 781. 

Fleas  on,  to  drive  away 66S^ 

Kidney-worm  to  remove 7.^8:' 

Lice  on,  to  destroy 763- 

Origin  of 74» 

Preparing  food  for 750> 

Preventive  and  cure 743,  743,  746,  747 

.  "Ringing  "  hogs,  a  cause 742 • 

Scurvy  on 7.53 

Soap,  a  preventive 747 

Sows  eating  their  pigs,  to  cure  habit  .753.: 

Symptoms  and  treatment 744 

Hogshead,  gardening  In  a 605 

Holes,  in  walls,  to  fill. 542 

Holland  method  of  washing  clothes 517 

Hollow  Horn,  to  cure 694 

Home-mode  cheese 647 

Home-made  flavoring  extracts 578  ■ 

Home-made  filter,  to  make 61* 

Home  style  of  cooking  potatoes 46&" 

Hominy,  to  make 609-511 

HONEY:  artificial 47» 

Comb 807 

Extracted 807 

Pudding 350' 

Vinegar,  to  make 814  \ 

HOP  YEAST:  Potato  bread. 323. 1 

To  make  vinegar 878 

Horseman's  Hope  Liniment 681 

HORSES :  Apples  valuable  for 688 

At  work,  food  necessary  for 688  ■ 

Big  head,  swellings  and  sprains,  to 

cure 667 

Bots  in.  remedy 668,  C69" 

Brass  for 689^ 

Brood  mares,  care  of 658 

Colic  in,  to  cure 66fr  • 

Condition  powder  for 747 

Corns  or  shoe  boils 670^ ' 

Condition  powders    671,  672 

Cribbing  of ,  to  cure 662^' 

Digestion  of 662 

Distemper  in  colts,  treatment 678 

Epizootic 672. 

Feeding 686- 

Fleas  on,  to  drive  away 653; 

Fractious,  managing  and  shoeing 660 

Galled  spots,  to  prevent  and  cure 672" 

General  remarks 653 ; 

Grease  heel,  to  cure 689 

Halter  Pulling,  remedy 657,  689  ■ 

Heaves  in,  to  cure 673,  686 

How  to  choose  and  buy 659-- 

Howlongthey  ought  to  work... 654 

Inflammation  of  bladder  of 673  ■ 

Kicking  and  runaway,  to  cure 662  • 

Lice  on,  remedy 689 

Liniments,  oils  and  salves  for 674  , 

Mange  in,  remedy 675 

Old,  food  for 688. 

Parsnips  good  for 688  . 

Pawingtocure 676 

Poll-evil,  fistula,  etc,  to  cure 675 

Profit  of  raising 656  . 

Raising  and  breaking 654,  63.5 

Ringbone,  spavin,  etc,  to  cure 677-679 

Scracches,  grease  heel,  etc.,  to  cure. 682-684 

Scours  in,  remedy , 702 

Shying,  cause  an  d  cur» 660 

Splints,  ointment  for 680 

Strains,  swelled  legs,  etc.,  to  cure 683 

Surfeit  in,  to  cure 684 

Sweeney,  to  cure  680,  681 

Thoroughpins  to  cure 6.9- 

To  judge  age  of 6590 


GENERAL  mDEX. 


855 


HORSES— Continued. 

To  teach  to  back 657 

Turnips  valuable  for 689 

Vicious  to  train   661 

'  Warta  on,  to  cure 685 

Weaning  and  wintering  colts. 656 

White  spots  on,  to  match 601 

Wind  galls,  to  cure 679 

Worms,  remedies  for 686,  680 

HOT  BEDS:  Oiled  cloth  for 576 

Best  shading  for  glass ..576 

"  H  t  cross  "  buns,  to  make 895 

Hot  slaw,  to  make 497 

HOT  WEATHER:  To  have  fresh  meat  in  .411 

To  make  butter  firm  in 645 

To  keep  butter  in ' 645 

House  cleaning,  value  of  ammonia  for r)35 

Household  memoranda eSS-es*} 

Hoven  in  stock,  to  cure  693 

Hubbard  squash,  black  bug  on,  to  destroy. 689 

Huckleberry  pudding,  boiled 351 

HULLED  CfORN:  Croquettes,  to  make. ...511 

"  Grits,"  to  make 511 

To  make 609-511 

Hungarian  grass  for  cows 711 

Hunter's  Pudding,  boiled 342 


INK— Continued. 

Marking,  for  sheep . .  680 

Printer's,  to  remove  from  clothing 628 

To  remove  from  clothing .6SZ  628 

Inlaying,  glue  for .' 691 

Insecticide  (See  Insects) 

INSECTS:  On  pKnts,  to  kill 688 

On  plants,  French  method  of  killing.  ..688 
INTEREST:  Rate  of,  In  Western  States 

and  Canada 620 

Simple  and  «asy  rate  for 602 

Invalids,  Oatmeal  gruel  for 427 

Irish  Moss  Custard. 487 

Irish  Stew,  to  make 448, 444 

IRON:  Cement  for 800 

Flat,  to  clean 638 

To  prevent  rust 798 

Iron,  to  solder 795 

Zincirg 791 

Iron  Ru.st,  to  remove  from  clothing 687 

Island,  floating,  pudding 845* 

ITALIAN:  Clieese 453 

Hairwash 635 

Mush,  to  make 611 

Or  Macaroni  Soup 42S 


I. 

ICE:  Camphor,  for  chapped  hands,  etc . . .  .639 

Cream,  various,  to  make 488, 489 

House,  to  build  good  and  cheap 574 

Ices,  water,  to  make 488-490 

ICINa:  Almond 308 

Boiled,  for  cakes 308 

Chocolate 369 

Colored 309 

With  gelatine .369 

Without  boiling 309 

Ill-smelliug  meats-.  Pt<!.  to  correct 429 

Imperial  cake 389 

Improved  Berwick  Sponge  Cake 389 

Improved  Catsup  496 

Improved  Southern  Corn  Bread 838 

INDIAN:  And  rye  bread 326 

Asparagus  soup 425 

Bolledrice 454 

■•^read,  extra,  steamed 327 

bread,  for  tea,  baked 327 

Bread,  old-fashioned 327 

Broths,  veal  and  lamb ..426 

Brown  bread 326 

Chicken  currie 421,  453 

Currie  powder 498 

Drop  cakes 406 

Green  pea  soup 425 

Griddle  cakes 408 

Meal,  Johnny  cake,  etc 403,  404 

Method  of  making  lady  fingers 376 

Method  of  making  Prussian  soup 424 

Mush,  to  make 511 

Puddhigs,  various 352,  853 

Puree,  to  make 495 

Rusk 401 

Wheat  and,  bread 326 

Indelible  Inks 608,609 

'  Indigestion  of  calves,  remedy 701 

IntlammatioQ  of  b'adder.  in  norses 673 

INK:  Black 607,608 

Black  copying 008 

Black,  for  school  purposes 531 

Cheap 527 

For  zinc  labels  for  trees,  etc 788 

Glossy 608 

IndaUble 608,009 


J. 

JAM:  Blackberry 880 

Grape 606 

Quince 500 

James',  St.,  stale  bread  pudding, 344 

Jams  and  marmalades,  to  make 603 

JAPANESE :  Cement,  to  make 6.58  ' 

Toothache  drops 590 

Japonica,  to  dye  with 816 

Jars,  plant,  to  paint  and  bronze 3.38 

JELLY:  Apple 603,504 

Apple  cider 604 

Apple,  wltb  pure  flavor 479 

Bag,tomake 603 

Blackberry 850 

Cake 378 

Cake,  chocolate ...373,874 

Cake,  lemon 371.872 

Cake,  orange 373,873 

Chocolate 604 

Claret  wine.. 605 

Coffee 604 

Custard  cake 381 

Delicious  for  any  layer  cake 872 

Farina 605 

Grape 605 

Lemon  and  apple  608 

Lemon,  for  cake 609 

Port  wine,  for  the  sick 605 

.  Quince JXXi 

Rice ? 609 

Rolls ..375,878 

Tomato 608 

Veal 458 

Jersey  cows 693 

Jettine  for  ladies' shoes 623 

Jewelry,  to  clean  794 

Johnny  cake.  Vermont 403 

JUMBLES:  Or  sand  tarts 884,885 

Rich 9*-S 

Soft 385 


Kansas  Pork  and  beans. 483 

Kansas  Puffs,  to  make 878 

Keeping  Bees  (See  Bee- Keeping) 


\ 


GENERAL  INDEX. 


r  cakes,  hints  for 868 

KKiracky  oorr  dodfirem-. .- .404 

KtfosaiWt^o  kee|M>iBtstriped  bofia.i 689 

KtckiHg'COws,  tpqvM.^, , 695 

Kleklng  horses,  to  oure  of  haMtw 66a 

EJP:  Boots  to  recolonv, 680 

Gloves,  to  restore  worn  «pots- 680 

Olovee^  to  «lean 629 

KI^Mmr  worms^  in  hogsittfremevoi.. 768 

KHftacUnff  of  bread 821 

Knive8<  to  cle^'  from  vu8t.i. ...,...,,.  .794 


LABELS:  Cement  for 801 

Fortrees ^788 

LACE:  Fine  white,  to  clean.-. 631 

To  renovate 634 

.  Ladies'  bands,  wash  for 639 

LADY:  Cake 876 

Fingers,  as  made  in  India 876 

LAMB:  Broth  as  made  in  India 426 

Roast,  meat  sauce  for 438 

Shoulder  of,  stuffed 488 

LAMBS:  Timetoappear 728 

(See  Sheep) 

Lard,  in  making  cake 365 

Laundry,  hints  for 631-538 

(See  Washhig). 

Lawn  dresses,  care  of 618 

LAWNS:  plantains  on,  to  destroy 509 

To  drive  ante  from 570 

.  Laver  strawberry  short  cake 397 

LEAKS:  In  chimneys,  etc.,  to  stop 541 

In  steam  boilers,  cement  for 801 

Leather,  cement  for 691,  801 

Legitimate  business,  how  to  succeed  in 601 

LEMON:  And  apple  jelly 603 

Butter 477 

Cake 371,372 

Custard  pie,  extra 858 

Essenceof,  to  make 488 

Flavoring  extract,  to  make 678 

Ice  Cream 489 

Jelly,  for  cake 506 

I  Pie,  quickly  made 358 

pie,  with  raising 3.59 

Sauce,  for  puddings 349 

Sponge  cake 389 

Syrup,  to  prepare 61 8 

Water  ices 490 

Lemonade,  excellent,  to  make 619 

Lemons,  to  pack ..we 

LICE:  Bark,  remedy  for 663,  664 

In  poultry,  to  destroy 757,  758 

On  cattle,  horses,  etc  ,  remedy 689 

On  ho(?s,  to  remedy 753 

On  live  stock,  to  kill 696 

Ca  plants,  to  destroy 587 

Tqprevent  on  setting hena 758 

LIGHT:  Biscuit,  to  make 899,  401 

Muffins,  very  nice 408 

LIME:  Air  slacked,  to  destroy  rose-bugs. . .  688 

As  manure 773 

Chloride  of.  for  rats,  etc 685 

For  currant  worms 566 

In  making  Soap 622,623 

LINEN:  Brown,  to  wash 532 

Glossy,  how  done 6.38 

Scorched,  to  whiten 6S3 

To  ramove  paint,  etc.,  from 528 

Liniments  for  Horses 674,  680,  681 

»     LIPS :  Chapped;  Camphor  Ice  for 6.39 

Chapped,  Pomad«  for 638 

LIQUID:  For  curling  hate fl37 


Liquldglue SMillOi 

Liquid  manure forstrawberylevi'.  604 

LIVER:  Beef.tofry.. 486 

Calf  %,  head  cheese.- 485 

Hashitomakei 43S 

Live  Stock,  warts  in,'to  ourer .  686 

(See Horses:  Cattle tSbeemHon.) 

LOAF:  Cake. ...888 

Cake.  French. 884 

Currant,  sweet..'. .824 

Meat,  various. 480 

One,  of  graham- bread.  1 ^ 

Vienna,  breakfast , S3t 

Lobster  salad 49S 

Logwood,  black  Ink  from. 607 

London  brown,  to  dye 614 

London  "Hot  Cross'^'  Buns 896 

Love  knots  for  tea 879 

Susy's,  Aunt,  spiced  cake 809 

Luster,  to  restore  in  alpaca  dresses; 627 

Lustral  Oil  (See  Hair  Tonic) 

Lye,  concentrated,  for  soap 631, 683 

Mab's,  Queen,  pudding  with  gelatine 344  - 

Macaroni  soup,  Italian i'ii 

Macaroons,  or  drop  cake ■'!94 

Machinery^  keep  from  rusting 793 

Mackeral,  Broiled 449 

Magical  Toothache  Drops 599 

Make-believe  terrapin  soup 424 

Management  of  fractious  horse 600 

MANGE,  in  dogs,  remedy  for 553 

In  horses,  remedy 675 

MANURE:  Ashes,  lime  and  salt,  for  whedt.773 

li'or  orchard,  etc 784,  785 

Liquid,  for  strawberries .  .604 

Salt  as 773 

Wood  ashes  for  onions 544 

Manuring,  ad  vantages  of 773 

Marble  cake,  to  make 370  '71 

Marble,  cement  for 348 

Mares,  brood,  care  of .668 

Marking  ink,  for  sheep 739 

MARMALADE:  Grape 505 

Quince -    .50(> 

To  make 502 

Martha's  cake 399 

Mats,  to  make  from  sheepskins 624 

Maxims  for  poultry  keeping  768 

Mayonnaise  or  French  salad 492 

Meal,  value  of  for  dairy  cows 692 

MEAT:  And  rusk  pudding,  baked 351 

Balls,  from  left-over 431 

Balls,  nice 432,  434 

Cold,  economical  use  of 432 

Curing,  various  methods 410-414 

Fritters,  minced 439 

General  remarks  for  cooking 428,  429 

Minced,  for  pies 416 

Pies.... «a2 

Potato  pudding  with. .  ■  ..35,4 

Potted,  Scotch 433 

Putid  or  ill-smelling,  to  correct. 429 

Salad  dressing  for 4.30 

Sauce  for,  Delmonico's 449 

Scotch  potted ;^^JB. 

Mechanical  Department 790-802 

Medicated  soaps,  to  make 525 

Medicine,  fruit  as •  478 

MELONS:  Selection  of -AA-lVi 

Bugs  on,  to  prevent 689,  o94 

Memoranda  for  Household 625-632 

Meran^j  e,  rice,  baked 468 


it.mm 


OENERAL.  INDBX. 


8S7 


Slice,  to  ezterminMe. 685;  AM 

MUch  comXaea  CowbJ'CMUb). 

KILDBW:  ToaToid«nourTMi<ibUjd>a».«..600 

ToremoTe(rom«Iotitainir. 637 

3IILK>  B«ttespuddiag«.wlttiAud  trltbout 

846,847 

Butter,  white  cake  (irltli^ , 888 

Cocoaaut,  for  cooking  rise. '. 4S4 

Lemon  cake,  with  and  without 371 

New  potatoeftln 471 

Boup 420 

Sour,  batter  puddings  with...., 847 

Sour,  suet  pudding  wittij 848 

Sweet,  biscuit  with 400 

'   Sweet,  suet  pudding  with  I. 849 

Sweet,  white  cake  witfaw 863 

Tapioca  pudding  without 838 

Toast. 484,485 

To  clean  kid  gloves .- 589 

To  increase  in  cows 601 

-Milk  fever  of  cows,  to  avoid 690 

Milking,  sbed  for 646 

Mllk-pails,  care  of  and  kind 646 

HINGED:  Meat  for  pies ...416 

Meat  fritters 439 

Pies,  Crust  for. 355,357 

Pies,  various 854,857,358 

Turn-over  pies 303 

Veal,  with  poached  eggs 458 

Mineral  coal  for  hogs 749 

MINT:  Sauce  made  in  India. 495 

Sauce  for  roast  lamb 438 

Mirrors,  finger  marks  to  remove  from 606 

MOCK:  Beef  tongue,  or  savory  beef 436 

Buckwheat  cakes 417 

Duck,  with  veal  or  beefsteak 447 

Mincedpies 358 

Turtle  soup 4:H 

MOLASSES:  Cake 387 

Cake  with,  how  to  bake 365 

Ginger  cookies  with 394 

Sponge  cake 388 

Vinegar  from 578 

Taffy,  to  make 577 

Mortgages,  destructive  properties  of 559 

Mosquitoes,  to  exterminate 586 

Moss,  scaly,  of  rocks,  to  dye  with 613 

Moth,  codling,  remedy  for 563 

Mother's  strawberry  shortcake 898 

Moth  glue,  to  make 591 

MOTIIS :  In  carpets,  to  prevent 541 

In  upholstered  furniture,  etc 641 

Powder,  to  put  away  furs,  etc 541 

Trade  secret,  to  remove 698 

To  prevent 638 

Mrs.  Chase's  sponge  cake 388 

Mrs.  Uice's  gingerbread — 380 

Mucilage,  to  make 590,  691 

MUFFINS:  Breakfast 401 

Corn  meal 402 

Eggs 450 

Graham 403 

Mush 385 

nice 463 

MUSH:  Cracked  wheat 466 

Italian  or  Polenta 511 

Muffins 885 

Oatmeal 466 

Bye  or  Indian 611 

To  fry 611 

Mushroom  Catsup,  to  make 499 

MUSLIN:  Bleaching  of 537 

Washing  of 618 

MUTTON:  Loaf 439 

Stewa 442,443 


Nafla  tadrlTeinbai'd  tixaben 801 

K  takeen,  to  dy« 615 

NAPLES:  Bread  or  biscuit 8N 

Pudding,  with  candied  pe«k 84S 

Nitptba.  to  clean  clothes,  .gloves,  eto 680 

National.  Cake,  to  make 877 

New  England  style,  of  brown  bread. 8S6 

New  Potatoes^  a /«rf««M. 471 

NickelPlatlng 798 

Night,  setting  bread  sponge  over. 9SA 

Nitrate  of  Silver,  stains  to  remove 640 

Noodle  Soup,  to  make 488 

Noodles,  for  soup,  to  make 428 

Norwegian  Breakfast  Cakes,  fried 408 

Nut  Cakes,  or  Doughnuts 405 

NUT  GALLS:  Forblackink 607 

To  dye  with 619 

Nutmegcake 891 


Oat-cakes.  Scotch 800 

OATMEAL:  Cracknels. 465 

For  cows 705 

For  sheep 788 

Griddle  cakes 408 

Gruol  for  invalids  and  children 427 

Or  Scotch  Cake 404 

Mush 465 

Porridge 466 

Scotch  bannocks 465 

Soap,  to  keep  hands  soft. 040 

Value  of 464 

OATS:  For  hogS. 751 

For  poultry 760 

ODDS  AND  ENDS:  Ham,  omelet  from....  489 

Ham  and  veal,  to  economize 441 

Oil-Cloth,  to  keep  bright 586 

Oiled  cloth  for  hot-beds,  eto „ 57S 

Oil  on  the  water  in  storms  at  sea 606 

Oil,  sewingmachine,  to  make  and  use 802 

OINTMENT:  For  grease  heel  in  horses....  689 

For  lice  on  poultry 758 

For  sprains  of  horses. 678 

For  splints  in  horses 680 

OLD-FASHIONED:  Apple  jelly 608 

Christmas  plum  pudding .835 

Com  bread 827 

Dishes,  recipes  for 613 

Gingerbread « 870 

Indian  pudding 858 

Strawberry  shortcake 898 

Old  putty,  to  remove  easily 677 

Old  silk  dresses,  to  renovate 584 

OMELET:  Apple 479 

Egg 460.461 

From  "  odds  and  ends^'  of  ham 430 

Oyster ...446 

With  ham 440 

ONION:  Beefsteak  and  salt  pork  with 433 

How  to  cook  to  avoid  strong  flavor. . .  .463 

Soup 487 

ONIONS:  Anacreln .....544 

Culture  of,  newest  way ..64S 

How  many  to  the  acre 648 

How  to  avoid  scullions 544 

Medicinal  effect  on  worms 548 

Potatoes  with 471 

ORANGE:  Cake 372,878 

Flavoring  extract,  to  mako 678 

Fritters 406 

Ice,  to  make 490 

Pie. 360 

Pudding,  to  make. 880 


±     \ 


858 


GBNEBAL  INDEX. 


\ 


Oranges,  to  pack 606 

Orchards,  care  of 780,  789 

Oven,  heating  of,  for  baking 367,  897 

Owls,  best  way  to  catch 600 

Oxen  (see  Cattle/. 

OYSTER:  Broiled 446 

Corn   446,448 

Egg  omelet  irith 461 

Escaloped 863 

Escaloped,  according  to  Pelmonlco. . .  .445 

Fried,  according  to  JJelmonico 445 

Fritters 446 

Omelet 446 

Pie 863 

Pie,  with  chicken. 446 

Soup 618 

Stew,  according  to  Dehnonlco *.  ..44& 

P. 

PACKING:  Of  fruits,  California  method. .  .696 

Poultry,  for  market 770 

Fails^milk,  kind  and  care  of 646 

PAINT:  Black,  for  iron  fences,  etc 799 

Cheap  to  make 798 

Flexible,  for  canvass 800 

For  floors 799 

Old,  to  remove 800 

Spots  on  windows,  to  remove 630 

TO  clean 796 

To  remove  from  clothing C27 

Palmetto  flannel  cakes 401 

Pan  Cakes  (See  Griddle  Cakes.) 

Pans,  preparation  of,  to  bake  cake 867 

Pantry,  elevator  to,  from  cellar 678 

Paper,  tracing,  to  make 796 

Papering,  how  to  do  it 698 

Paradise  puddhig,  to  make 335 

Parisian  ice  cream,  to  make 489 

Parker  House  breakfast  rolls 397 

PARSNIP:  Cakesor balls 467 

Escaloped 444 

Fried 467 

St6W 444 

Stewed  in'milk.'.  !.".'.'!."!!.'.'.'!.'.*!!.'.'!!!! .'  .467 

Valuable  for  horses 6  8 

PASTE:  For  papering,  to  make 598 

To  m&.Ic6  590 

PASTRY:  Baking  for  pies,  before  fliling! .'  !357 

Or  crust  for  pies 355,  856, 362 

Patching  boots  and  shoes,  cement  for 621 

Pawing  of  horses,  to  cure 676 

PEA:  Green,  soup 425, 426 

Meal,  for  growing  stock 709 

PEACH :  Bread,  suggestion  for 830 

Butters 475, 476 

Dried,  pudding 841 

Figs,  very  nice ...478 

Fritters 474 

Ice  cream 480 

Pickles,  spiced  or  sweet 477 

Preserve,  to  make 502 

Pudding..  340 

Pie 361 

To  bake  and  to  can 473 

Trees,  borers  In,  remedy 663 

Pea  Piecrust 356 

PEAR:  Blight,  wash  for 783 

Culture 785 

Pearllne,  to  make 625 

5'  ars,  pickled,  spiced  or  sweet 477 

PEAS;  And  pen  straw  for  sheep 734 

Chicken  cooked  in 455 

For  hogs 750 

Pea  Viae  Hay,  to  cure 562 

V      ;•   ■  ■    . 


Peel,  candied,  with  pudding. 84S 

Pennsylvania  method  of  curing  meat 410' 

Pennyroyal  for  rats,  bugs,  etc 686- 

Perfume  bags  to  scent  clothing 636- 

Permanganate  of  Potash,  to  correct  putid 

meats  etc ...  . .  429* 

Philadelphia  Cream  Puffs "!."! i .'!!.*!!!  i !!  !390 

PlcaliUi,  to  make 49ft 

Pickle,  for  canning  meat 410.  413 

P1CB:LES:  French,  deUcious 582 

Very  fine  for  present  and  future  use.. .  .581 

Fruit,  epiced  or  sweet 477 

Carrot,  for  table  use 589 

PIES:  Apple  and  other  fruits 361 

Apple  custard 861, 481 

Apple  turn-over 864 

Baking  pastry  before  filling 357 

Boiledcustard 360 

Chicken  and  ham 360 

Chicken  and  other  meats 362 

Chicken,  oyster 446 

Cream 360 

Cream,  crust  baked  first 359 

Cream  pastry  or  crust 356' 

Crust,  glaze  of. 36S 

Crust,  peti. 35ft 

Grandmother's  apple 361 

General  remarks ''iSA     i 

Lemon  and  raisin 359 

Lemon,  custard 358- 

Lemon,  quickly  made 358 

Minced 854,357 

Minced  meat  for .  .  416. 

Minced,  turn-over,  fried  or  baked 363 

Hock  minced 358 

Orange 359 

Oyster 303 

Pastry  or  crust  for 855,362 

Potato  custard 36t 

Pumpkin 514 

Pumpkin  and  squash 360 

Rabbit,  fricasseed  and  roast 36S 

Squash,  very  rich 360 

Sweet  potato 361 

To  stand  in  cook-room  till  cool 322 

PIE-CRUST 855-362 

Baking  before  fiUhig S!>7 

Cream 35ft 

For  mince  pie 357 

Glaze  of ,  to  prevent  the  escape  of  juices  357 

Pea : 35ft 

Pieplant,  to  can 508 

Pie-pudding,  of  various  fruits 34(V 

Piglloast 613 

Pigeons,  Roast,  and  sauce  for 455 

Pigs'  Feet,  broiled,  '•  a  la  Barnum," 442' 

Pine,  stains  for 797 

Pink,  to  dye 614 

Pin-Worms  iii  Horses,  to  cure 68ft 

Pipes,  steam,  to  cover 790,  791 

Pitch,  to  remove  from  clothing 527 

PLAIN:  Cookies. 893, 394 

Fritters 406 

Fruitcake 386 

Shortcake 397 

Plantains,  to  destroy  on  lawns 599 

Plant  Jars,  to  paint  and  bronze 538 

PLANTS:  Lice  on,  remedy 504,  587 

Forcing 564 

Plated  Jewelry,  to  clean 794 

Plating,  Nickel  and  Silver 792 

Pledge,  a  Temperance 558 

PLUJI  PUDDING:  Christmas,  old  style..  335 

English 331,334 

Other  Recipes  for 333.334 

Sauce  for 333,  38*. 


GENERAL  INDEX. 


85» 


Plum  Trees,  Curculios  on,  remedy 864, 785 

Poached  Effgs 460 

POISON:  Bed-bugs,  for 572 

Flies,  for 600 

Polenta  mush,  to  make 511 

POLISH:  For  boots  and  shoes 622 

For  furniture 797,793 

For  silverware 540 

Of  steel  instruments,  to  preserve 7M 

Poll-evil  in  horses,  remedies 675 

Polonaise,  Charlotte,  to  make 377 

Pomade  for  hair,  etc 638 

Pop,  ginger,  to  make 618 

Pop-corn  pudding,  to  make 339 

!Pop-overs,  Qraham  and  wheat 403 

POOR  MAN'S:  Cake 390 

Gingerbread .  ...      880 

Pudding,  boiled ..345 

PORK:  And  beans 483 

Batter  pudding  with 347 

Cake..  395 

Chops,  fried,  with  apples 441 

Ham,  to  bake 439 

Salt,  how  to  fry 439 

Salt,  pudding,  to  make 339 

Sliced  potatoes  baked  with 471 

Stew  with  mutton .443 

To  get  the  most  from 754 

To  keep  f  n'si'  in  hot  weather 411 

PORRIDGE:  Beau 488 

Oatmeal 465 

Scotch 423 

Posts,  to  preserve 554 

POTASH:  For  rats,  bugs,  etc 586 

Permanganate  of,  to  correct  putid 

meats,  etc 429 

Value  of  as  manure 785 

Potato  bugs,  to  keep  off 773 

Potato  bread,  to  make 323 

POTATOES:  Balls 469,470 

Cake 390 

Cake,  without  eggs,  quick  process 390 

Cultivation  of 777,  778 

Custardpie  361 

Duchesse 470 

En  caisse 470 

Escaloped 471 

Fried  with  eggs ' .470 

Fried,  Saratoga 409,  470 

Fritters 471 

Gteneral  remarks 467 

Gravy  for 572 

Hilling 778 

Home  style 469 

Hop  yeast,  bread 823 

How  many  to  hiU 777 

'         Insevenways 468 

New,  a  la  crtnu 471 

Pudding 351 

Pudding,  with  meat  or  flsh 352 

Puflfs 390 

Salad 492 

Sliced,  to  bake  with  pork 471 

Soup 420 

Stewed 444 

Stuffing,  roast  duck  with 447 

Sweet,  cakes  of 472 

Sweet,  pie 361 

Sweet,  pudding 352 

Sweet,  to  bake  or  broil 472 

"Tip-top" .470 

With  onions  for  breakfast 471 

POTTED:  Beef  tongue 437 

Meat,  Scotch 438 

Pot  roast,  beef 435 


POULTRY:  Average  of  breeds  <ui  layers.  .769. 

Best  breed 766.767 

Cholera  in  chickens ''^^•IS? 

Dressing  and  packing. 770- 

Dust  baths  necessary 757 

Egg-eating  hens,  remedy 766 

Fattening  I'or  market 769' 

Food  for 75»' 

Gapes  in,  to  cure  and  prevent 768,  704 

Ground  reed  for 768- 

Guinea  fowl,  value  of 771 

Hints  for  cookiug 428,429 

Houses,  lice  in,  to  destroy. !  1 57 

Licoon,  to  euro  and  prevent. 758,  cgft 

Maxima  for  keeping 768- 

Raising  by  a  city  woman 760 

Roup  in,  to  treat 764,  765 

Scabby  legs  to  cure 765- 

(See  also    Turkey;    Goose;   Chicken; 
Duck.) 

Tonic  for 76*^ 

Water,  clean  and  pure 75JK 

Winter  cara  of,  on  large  scale 755. 

POUND  CAKE:  Fig 386 

Plain 389' 

POWDER:  Baking,  recipe  for. €24 

Baking,  use  of,  in  caKe 367' 

Currie 498- 

Moth,  to  put  away  furs,  etc 542- 

Pyretnrum,  for  rose  bugs 587" 

Silvering,  to  make 795- 

Tooth,  borax  for 520- 

Premium  fruit  cake 888- 

PRESERVE:  Apple  and  peach,  for  present 

use 479 

Peach,  very  nice ..502 

Preserving  eggs 649-552' 

Pressed  beef 414 

Prince  of  Wales  cake 878 

Printers'  Ink,  to  remove  from  clothing 628 

Prize  butter,  how  made 645 

proof  spirit,  vinegar  from 680' 

Prune  pudding,  to  make 839' 

Prussia  soup,  as  made  in  India 424 

PUDDING:  Almond  flavored 348' 

Apple  charlotte 341 

Apple  custard  341 

Apple,  Dutch  style 889^ 

Ai3i)le  pie,  or  Yankee  style. 840" 

Apple  shortcake 340-. 

Apple  tapioca 431 

Apple  turn-over 364 

Baked  as  cake 335 

Batter,  boiled  or  steamed,  various. 846, 347 

Baron  Brisses'  rice 344 

Beefsteak,  boiled  351 

Bird's-nest 341 

Blackberry,  baked  or  boiled 351 

Blanc  mange,  or  substitute  for 346 ' 

Bread,  Aunt  Rachel's 349- 

Bread  crumb 3S1 

Bread,  fried 486 

Bread,  with  tart,  apples <^^ 

Chester,  English 343v 

Chestnut ^' 

Christmas  plum,  old  style 335- 

Corn  starch 3W 

Cottage,  and  sauce 835, 336  • 

Cracked  wheat 845 

Cream 353 

Cream  or  custard 336 

"Dandy  "custard 386 

Danish,  or  tapioca , .  •  •  •  gj* 

Driedpeaeh       341 

Duke  of  C  imbridgo 848. 

EngUshplum 838- 


1  '  ^ 


i 


■i^ 


B6D 


CENERAL  INDEX 


\ 


(JPDINO^-Contiiraed. 

F»g,  boiled  889 

Floating  laland 845 

Fndt  batter,  baked  or  boiled 847 

a«neral  renuurluand  directiooa 831 

Honey.... 350 

Hunters',  boiled 842 

Indian,  Tarioiu SOS,  853 

Meat  and  nuk. 351 

Naples 843 

•Oranf?e 83H 

.Paradise 3;« 

.Plum  and  sauce  for 238, 334 

Plum,  to  Englishman's  taste,  in  rhyme  834 

Poor  man's  boiled 345 

Pop-corn 339 

Potato 851,362 

Prune 839 

Queen  Mab's  with  gelatine 844 

"Queen  of,  the,  with  bread  crumbs 344 

Quick,  baked 346,850 

-Sago 388 

Salt  Pork 839 

.;8auce,  fast  or  spirituous 884 

Sauce  for,  snow  or  white 837 

Sauce  for,  author's  favorite 837 

Snow,  with  gelatine 8.37 

Spongecake 343 

Stale  bread,  with  or  without  fruit    . .    849 

St.  James'  stale  bread 844 

Strawberry  float,  a  substitute  for 346 

Suet 848,849 

Sweetapple 340 

Sweet  potato 853 

Tapioca,  various 338,342 

Whortleberry,  or  hucklebsrry 351 


With  chopged  eggs,  a  la  cremt. 


Yorkshire,  English 341 

TUFFS:  Kansas 378 

Philadelphia  cream 890 

Potato 390 

Spanish  fritter 390 

PUMPKIN:  Bread  to  make 329 

Butter 476 

Pie 360,514 

Shortcake,  with  Graham  flour 398 

Puree,  as  made  in  India 495 

Putid,  or  iil-smelling  meats,  etc.,  to  cor- 
rect  429 

Putty,  old,  to  remove  easily 577 

Fyrethrum  Powder,  for  rose  bugs S87 


Queen  Mab's  pudding,  with  gelatine 844 

Quick  pudding,  baked 346, 350 

Queen  of  Puddings,  the,  with  bread-crumbs  344 

QUINCE:  Jelly 505 

Marmalade  or  jam 506 

Use  in  canning  apples 507 

'Quinces,  cultivation  oi 786 

n. 

RABBIT:  Outlets 434 

Pie,  fricasseed  and  roast 863 

Babbits,  girdling  trees  by 781,  783 

Bachel's,  Aunt,  oread  pudding 849 

'Eag8,todye 611 

Bail  fence,  the  best 5158 

Baised  cake,  to  make   393 

Baised  doughnuts 405 

Balsin  cake,  to  make 388 

Itaising  chickens  in  the  city 760 


Balsing  bogs,  the  best 740,741 

Raising  onions 644 

RAISINS:  Batter  puddtog 847 

Lemon  and,  Pie 860 

Preparation  of,  for  cake.. 800 

Rapidity  of  growth  of  trees 787 

Rarebit,  Welsh,  or  Golden  Buck 450, 457 

RASPBERRIES:  Culture  of 604 

Fall  plantinfr  )>eBt 788 

Fritters '. 474 

Kind  to  raise 605 

Rat-proof  corn  crib  660 

Rats,  to  destroy  or  drive  awav 584-680 

RECIPES:  Barbers',  for  bay  rum 639 

Bread,  etc.,  for 819-880 

Buns,  for 395 

Cakes,  for 805-409 

Crackers 409 

Dr,  Warner's,  for  curing  beef 414 

For  the  dairy.  041-652 

For  baking  powder ....624 

For  the  toilet 688 

Making  butter 641-646 

Miscellaneous 515-640 

Pies,  for 354-364 

Puddings,  for. 331-353 

Bolls 896,397 

Rusk 890 

Shortcake 397,  398,  399 

Red,  bright,  to  dye  rags 615 

Bed  rice,  a  Danish  dish 464 

RELISH:  Chicken,  for  journeys,  etc 455 

(See  al&  3  Salad.) 

REMEDY:  Bark-lice,  for 563 

Borers  In  trees,  for .563 

Bets  and  colic  of  horses,  for 668-670 

Cabbage  worm,  for 569 

Certain,  for  moths 541 

Chicken  cholera,  for 761,  762 

Codling  moth,  for 563 

Curculios  on  plum-trees,  for 564,  785 

Currant  worms,  for .'.665-567,  568 

Foot-rot  in  sheep,  for 7.36-738 

Hog  cholera,  for 743,  745  746,  747 

Rose  bugs,  for 586-688 

Sheep  ticks  and  scabs 7.'18,  739 

To  exterminate  rats,  etc 584-586 

RENOVATING:    Old  clothes 525 

Old  silk  dresses 634 

Soap  for 520 

White  furs 530 

Woolen  hoods,  etc 530 

Renovating  Dye  for  black  clothing.  527 

Restorative  (see  Hair  Restorative). 

Rhode  Island  Chowder,  famous 449 

Rhubarb,  to  can 508 

Ribbon  cake,  to  make 870 

Ribbons.to  wash 518 

RICE:    BlancMange 464 

Bread 324 

Chicken  currle  with 458 

Custard 463 

Griddle  cakes 408 

Its  ^alue,  and  how  to  cook  it 462 

Jelly 606 

Merange,  Baked 463 

Muffins 488 

Pudding,  Baron  Brisse's 344 

Red,  a  Danish  dish. 464 

Snow 463 

Soup 422 

Southern  method  of  cooking 463 

To  boil,  India  fashion 454 

Waffles 404 

Ringbone  of  horses,  to  cure 676-690 

"  Ringing  "  hogs,  a  cause  of  cholera 743 


s=s 


GENERAL  INSEX. 


80£. 


EQACHES:    Todestroy 670  671 

To  exterminate 590,680,660 

ROAST:    Beef...        435 

Beef,  cold,  broiled 437 

Duck,  with  potato  stuffiiiK 447 

Lamb,  mint  sauce  for 4S8 

Plgr 618 

Pigeons,  and  aauce  for 455 

Pot,  beef 485 

Rabbit  pie 863 

Turkey 460,  613 

Rock  Cakes,  to  make 391 

Rock  Cream,  substitute  for  custard 488 

ROLLS:  Breakfast 896 

Jelly 875,  376 

Parker  House 897 

Roofs,  shingles,  to  make  flre-proof 800 

Root  Pits,  to  ventilate 597 

ROOTS:  For  winter  breeding  of  stock  706, 707 

Value  of,  for  hogs 751 

ROSE:  Bugs,  remedy  for 680-588 

Flavor  Cookies 893 

Slug,  to  destroy 667 

Rot  Foot  in  Sheep,  to  cure 786-738 

Rough  Face,  camphor  ice  for 639 

Roup  in  noultry,  to  cure 764,  765 

RUIJBER:  Boots,  to  mend 623 

Cement  for 801 

Waterp.'oofing  for  Boots 622 

Rue  for  cholera  in  Chickens 762 

Rules  for  care  of  Sheep 732 

Rum  Sherbet 599 

Runaway  Horses,  to  cure  of  habit 668 

RUSK:  Indian 401 

Meat  and,  or  bread-crumb  pudding  — 851 

To  make 396, 401 

RUST:  Iron,  to  remove  from  clothing. .. .  587 

On  steel,  to  remove 793 

To  remove  from  flat-n*ons 533 

To  remove  from  stovepipe 548 

RYE:  And  Indian  drop  cakes 106 

Bread 328 

Drop  cup  cakes 394 

Musn,  to  make 611 

Value  of,  for  stock  feed 775 


S. 

Saddle  Galls,  to  prevent  and  cure 672 

Sago  Pudding,  to  make 838 

SALAD:  Chicken 493 

Cream 492 

Dressing  for  tomatoes 492 

Dressing,  hot  and  cold,  to  make 491 

For  any  kind  of  meat,  etc 436 

Lobster 493 

Mayonnaise  or  French 492 

Potato 492 

"  The  Salad  Bowl " 493 

Saleratus,  how  to  use,  in  making  cake 366 

"  Sally  Long  "  or  Tent  Cake 393 

SALT :  As  manure ^TS 

For  worms  in  cattle 598 

Its  importance  for  cattle 696-698 

Putting  up  green  corn  vrith 509 

Valuable  for  sheep 7.34 

SALTPETER:  To  kill  bugs  in  squash,  etc.. 588 

Use  of,  in  curing  meats  410, 411,  412,413, 414 

SALT  PORK:  Beefsteak  and,  with  onions,  433 

How  to  fry 439 

Pudding,  to  make  339 

Salt-rising  bread,  to  make 888,  829 

SAND:  Packing  fruits  In 696 

Proportion  of ,  in  concrete 597 

Sandwiches  fritters 406 


SARATOOA:  Fried  potatoes 400,  47»> 

Tea  cakes VSSt 

Sarsaparilla  syrup.to  prepare Old-' 

SAUCE:  Author's  favorite,  for  puddings.. 83r 

Bread,  for  roast  pigeons 46ft 

Dulce  de  leoe,  or  Spanish 47S 

Forbakednsh  449 

For  meats,  Delmonico's 449 

For  plum  puddings   883,834 

For  potatoes 472 

For  cottage  pudding 885,  8;Jft 

Lemon,  for  puddings 848 

Mint,  for  roast  lamb 438 

Strawberry  flavor,  for  puddings 837 

Sweet,  for  puddings 888,  834 

Tomato  jelly,  for  meats 606 

See  also  Salad;  Sauces  for  the  Table.) 

SAUCES  FOR  TABLE:    Celery 405 

Chill 498 

Chow-chow 496,407 

Cole  (Cold)  slaw 497 

Cucumber  catsup 600 

Currant  catsup 600 

CuiTie  Powder,  American 498 

Currie  Powder,  as  made  in  India 498 

Grape  catsup 600 

Grape  juice,  canned 501 

Hot  slaw 497 

Improved  catsup 496 

Mint,  as  made  In  India. 495 

i'lushroom  catsup 493  • 

Plcaiaii 496 

Puree,  explanation  of .495 

Tomato  catsup 499 

Worcestershire. 494 

(See  also  Salad ;  Sauce.) 

SAUSAGE:  Bologna,  Americanizefl 416 

Bologna,  as  made  in  Germany 415 

Seasoning  required 414 

To  can  or  preserve 415 

Savory  beef,  or  mock  tongue 436 

Scabby  legs  of  poultry,  to  cure 765 

Scab,  in  sheep,  remedy 739 

Scalds  and  burns,  remedy  for 429  • 

Scale-bugs,  remedy 664,  680,  587 

Scare-crows,  how  to  make 599 

Scarlet,  to  dye 614 

SCOTCH :  Bannocks,  or  cracknels 465 

Broth,  or  soup 423 

Cake 891,404 

Collops.  with  veal 438 

Mutton  soup 423 

Oat-cakes 399 

Porridge 423 

Potted  meat 438 

Scouring,  soap  for 526 

Scours  in  cattle,  to  cure 694,  695,  702 

Scrambled  Eggs 460 

"  Scrapple,"  in  place  of  head  cheese 441 

Scraps,  a  dish  of 4,34 

Scratches  in  horses,  to  cure 671, 682-684 

Scurry  on  pigs,  to  cure ...  ,753 

Seal  B^o^vn,  to  dye 612 

Sealing  Wax,  for  bottling,  etc 553 

SEASONING:    Amount  of,  for  sausage. .  .414 

Food,  sweet  herbs  for 514 

For  soups 483 

SEED  CORN;  Tokeep .- 775 

To  select 778 

Seeds,  grape,  to  remove.  — 506 

SETTING:  Out  cabbage  plants 669 

Out  currants  and  gooseberries 668 

Sponge  for  bread 820,  828 

The  table  for  a  dinner 513 

Sewing  machine  oil,  to  make, 803 

Sex  of  eggs,  to  determine  662": 


\ 


.  L 


=$62 


GENERAL  INDEX. 


\ 


^\?.% 


h.. 


eilAD:  Baked,  and  sauce  for 448,  440 

To  fry  449 

Shade  trees,  where  to  plant 786 

•fiHAMPOO;  Bob  Heater's,  strong (m 

Or  wash  for  hair 635 

SHEARING  OF  SHEEP:  Time  for 727 

Weight  of  fleece 728 

4Shed  for  milking C46 

SHEEP:  Average  weight  of 727 

Better  than  neat  cattle 730 

Breeding  ewes,  care  of 734 

Breeding,  selection  of  stock  for 726,  727 

Breeding,  time  for 727 

Care  of.  In  winter 733 

Care  of,  what  it  will  do 725 

Cotswold,  the  best... 728 

Fattening .738 

Fluke-worms  to  expel 758 

Foot  rot  in,  remedies  786-738 

General  remarks 725 

Increase  of  wool 726 

Keeping  inferior 727 

Marking  Ink 739 

Hore  profltable  than  horses 730 

Scab  ill,  remedy 739 

Shearing 729 

Short  rules  for  care  of 738 

Sulphur  and  salt  valuable  for 734 

Ticks,  remedies  for 788 

Time  for  lambs  to  appear 728 

Time  for  trimming 728 

Time  to  divide  in  fall 727 

To  prevent  from  barking  fruit  trees. .  .739 

Valuable  winter  food  for 734 

Value  of,  on  poor  farm 730 

Value  of,  to  fertilize  soil 733 

Versus  cows 731 

Versus  dogs 735 

'Sheepskins,  to  make  mats  from 624 

Sherbet  Rum.  to  make 599 

•SHINGLES:  Fire-proof,  wash  for 800 

To  make  fii-e-proof  and  durable 575 

•Shipping  Cheese 647-650 

Shoe  Boil  of  Horsts,  to  cure 670 

f   oeing  a  fractious  horse 660 

t  .loes  (see  Boots  and  Shoes.) 

•SHORTCAKE:  Apple 899 

Apple,  and  other  fruits 480 

Apple  pudding 840 

Dried  apple 899 

Mother*!"  strawberry 898 

Plain   ;  897 

Pumpkin,  with  Graham  flour 898 

Strawberry 897,898 

Sweet,  with  soda 897 

■Shoulder  of  lamb,  stuffed 438 

Shrinking,  to  avoid  in  washing  flannels,  618  533 

SILK;  to  dye 609, 610,  611 

To  remove  spots  from 528 

To  remove  paint,  etc.,  from . 528 

Silk  dresses,  old,  to  renovate  like  new B34 

Silk  handkerchiefs,  to  wash 683 

-Silos,  how  to  build 714, 724 

SILOS    AND    ENSILAGE:    Claimed  to 

increase  nutritive  qualities  of  food. .  .719 

Full  explanations  to  ouild 714 

In  England 717 

What  they  are,  and  how  done,  In  Ver- 
mont   730 

•filLVER:  German,  to  solder 795 

Nitrate  of,  stains  to  remove 640 

Silver  Platfaig. 792 

Silvering  Powder,  to  make 795 

SILVERWARE:  Polish  for. 540 

To  clean 640,794,495 

*% 

u      '  * 


Sky-lights,  to  stop  leaks  in 641 

SLAW:    Cole  or  cold,  to  make 497 

Hot  to  make 497 

Sliced  potatoes,  baked  with  pork 471 

SMOKING:    Meats 410 

Of  chimneys,  to  avoid 641 

To  keep  hams  after 412 

Snaps,  Ginger 878.  379 

SNOW :    Apple 476,  477 

Cake 882 

Or  rock  cream,  for  custard 488 

Pudding,  with  com  starch 887 

Pudding,  with  gelatine 887 

Rice,  to  make 483 

Sauce,  for  puddings 887 

Snuff,  Catarrh,  borax  for 586 

SOAP:    Bark  Shanty 620 

Erasive  compound 681 

For  printers,  machinists,  etc 625 

For  scouring 625 

From  refuse  grease 625 

Hard,tomake 621-523 

Medicated 625 

Oatmeal  to  keep  hands  soft 640 

Renovating 626 

Sort,  to  make 621,  624 

Why  lime  is  used 628 

Soapine,  to  make 625 

SODA:  Biscuitwith 400 

Corn  cake  with 408 

Graham  bread  with,  baked  or  steamed  .325 

How  to  use,  in  making  cake 366,  367 

In  making  soap. . . ; 622 

Sweet  shortcake  with 397 

SOFT:  Bread  crust  to  make 881 

Gingerbread 380 

Jumbles 885 

Molasses  cake : . . .  .387 

Softening  hard  water 635 

Soft  soap,  to  make 521,684 

Soil,  coal  ashes  a  fertilizer  for 568 

Soiling  cows 710 

Soiling,  raising  corn  for 774 

SOLDERING,  cast  iron 791 

German  silver 705 

Soot  for  protection  against  wire  worms  . .  .692 

Sores  upon  stock  to  cure 698 

SOUPS:  Asparagus  of  India 426 

Barley 421 

Bean 410 

Beef 429 

Carrot    488 

Celery,  rich  and  creamy 481 

Chicken 421 

Chicken  cream 421 

Chicken  currle 421 

Com  and  bean 410 

Game 425 

General  remarks 418 

Green  com 421 

Green  pea 486 

Green  pea,  American 425 

Hints  for  cooking 480 

Macaroni,  Italian 428 

Milk ^0 

Mock-turtle.  484 

Noodle 4^ 

Onion 427 

Potata 480 

Prussian,  as  made  In  India «5 

Bice ^ 

Scotch  broth 4^ 

Scotch,  ormutton 4^ 

Scotch  porridge 4^ 

Seasoning  for 4^ 

Split  pea 48e 


'm 


GENERAL  INDEX. 


868 


COUPS— Continued. 

"Stoulc,'  explanation  and  how  to  inake.487 

Tomato 420 

Turkey,  from  waste..- 426 

Veal  or  lamb  brotha,  Indiana 426 

Sour  apples,  to  cook  nicely 478 

€OUR  MILK:    Batter  puddings  with 847 

Qraham  fcema  with 403 

Suet  pudding 848 

Bouse  (see  Head  Cheese). 

SOUTHERN:    Biscuit 401 

Corn  bread 827, 828 

Method  of  cooking  rice 463 

SOWS:    Breeding,  food  for  761 

Eating  pigs,  to  prevent 758 

SPANISH:  Fritter  puffs 890 

Sauce,  or  butter 478 

Spavins  on  horses,  to  cure 677-680 

SPICED:    Cake 892,3(14 

Cookies 394 

Fruit  pickles 477 

Vinegar  pickles,  etc 581 

Spices,  how  to  use  In  making  cake 860 

Spiders,  to  destroy 570 

Spirituous  Sauce  for  puddings 834 

Split  Pea  soup 426 

fipllnts  In  Horses,  to  cure  680 

.SPONGE:    Cake  pudding 844 

Setting  the,  for  bread 3w) 

Setting  the,  for  bread  over  night 823 

SPONGE  CAKE:  Butter 889 

Cream 889 

Improved  Berwick,  or  custard  cake 888 

Lemon 389 

Molasses 388 

Mrs.  Chase's 388 

Orange  Jelly 373 

Plain 888,889 

Pudding 343 

SPOTS:  Grease,  etc.,  to  remove 527,  528 

Paint,  on  windows  to  remove 530 

Worn,  on  black  kid  gloves,  to  restore.  .530 

Sprains  in  Horses,  to  cure 666,  682 

Spring,  storing  celery  for 600 

SQUASH:  Baked 467,  612 

Bugsln,tokiU 588 

Fried 512 

Hubbard,  black  bug,  to  destroy 589 

Pies 360 

rSTAIN:  Black-walnut 797,799 

Ebony 797 

For  floors 799 

Fruit,  to  remove 528,  587,  532 

Nitrate  of  silver,  to  remove 540 

On  brass,  etc.,  to  remove 790 

To  remove  from  feather  bed  tick. 560 

STALE.  Breau  pudding,  St.  James' 344 

Bread  pudding,  with  fruit 849 

Bread,  to  fry 488 

Stallion,  Condition  Powder  for 672 

Stammering,  to  cure 598 

Starch,  to  remove  from  flat-Irons 538 

STEA.KS.  Beef,  broUed  and  fried..430,  438,  433 

Venison,  broiled 434 

STEAM  BOILERS:  Cement  for  leaks  in... 801 

To  prevent  Incrustation 802 

^TEAMED.  Apple  dumplhigs 481 

Batter  pudding 346,  347 

Brown  bread 326,  827 

Cottage  pudding 336 

Graham  bread,  with  soda 825 

Indian  pudding 353 

Suet  pudding 348 

Wheat  and  Indian  bread 329 

Steam  pipe  to  cover 790,791 


Steam-tight  cement 809 

STEEL:  Knives  to  clean 794 

To  keep  from  rusting 708 

To  remove  rust  from 70S 

To  temper 788 

STEW;  Beef 485 

Irish 443, 444 

Mutton  and  pork 443 

Mutton,  chiclcen,  etc 44S 

Parsnips  444 

Potato 444 

Oyster,  according  to  Delmonlco. , . .      445 

Value  of  sweet  herbs  for 443 

Venetian 444 

Stlck-um-fast,  for  flies 601 

Stings,  of  bees  and  wasps,  ammonia  for. .  .536 

ST.  JAMES':  Chowder 440 

Custard 487 

State  bread  pudding 344 

"  Stock  "  for  soup,  how  to  make 487 

Storage,  cold,  of  fruits,  etc 698 

Storms  at  Sea,  oil  on  the  water  In 608 

Stove  pipe,  to  remove  rust  from 648 

Stralnmg  of  soup  not  necessary 418 

STRAWBERRY:  Float 846 

Fritters 474 

Ice,  to  make 488 

Sauce  for  pudding S37 

Shortcake 397,898 

STRAWBERRIES:  Culture  of 603 

Hints  to  growers  of 603 

KiUing  weed  among 604 

Liquid  manure  for 604 

To  can 607 

To  raise  large  and  abundant 608 

String  beans  for  winter  use 483 

Strychnia,  dogs  poisoned  by,  antidote  for.. 653 

Stuffed  shoulder  of  veal  or  lamb 438 

SUBSTITUTE:  For  custard 488 

For  hash,  Delmonico's 488 

For  pudding,  or  blanc  mange 846 

For  pudding  or  strawberry  float 846 

Succotash,  winter 483 

SUET:  Pudding  with  sour  milk,  steamed., 348 

Pudding  with  sweet  milk,  baked 849 

SUGAR:  Batter  pudding  without 347 

Cookies 881 

For  cake,  kind  of 865 

Raisin  cake  without. 386 

Tea  cake  without 883 

Vinegar  from 678 

SULPHUR:  A  disinfectant 606 

Soap,  to  make 585 

To  cure  roup  in  poultry 766 

To  exterminate  bed-bugs 606 

Valuable  for  sheep 784 

Sumach,  to  dre  rags  with 618 

SUMMER  DRINKS:  Oatmeal  water 619 

Pleasant 618 

Superfluous  hair,  to  remove 638,  639 

Surfeit  in  horses,  cause  and  cure 684 

Swarming  bees 809 

Sweeny  in  horses,  remedies  for 680,  681 

SWEET:  Apple  puddings 840 

Apples,  Indian  pudding  with. ...     853 

Bfecult. 400 

Currant  loaf 824 

Fruitplckles 477 

Herbs,  value  of  for  stews,  etc 448 

Milk,  biscuit  with 400 

Milk,  batter  puddings  with 346, 847 

Milk,  suet  puddtog  with 849 

Potato  pie 361 

Potato  pudding 8M 

Sauce  for  puddhigs 838 

Shortcake  with  soda. 807 


..Si*!- 


i.K? 


OBNBRAL  INLSX. 


Sweet  apples,  delicloua  dtstr  with 481 

Sweet  corn,  to  can ...•.MO 

Sweet  herba  for  wasonlng  food '.B14 

8WEET  POTATOES:  Broiled...- 472 

Cakes 472 

Pudding  of. ;.85a 

To  bake 472 

To  arrow 778 

To  keep 775,776 

To  pack 606 

Swelled  Uag8,  of  cows  to  cure 693 

SwellinKS  in  Horses,  to  cure 668,  08.' 

SWINE:  Berkshire,  the  best. 741 

(See  also  Ho^s). 

Swiss  plan  of  preserving  Eggs 662 

Byrupa,  lemon,  and  others  to  make. .  ..618, 619 

T. 

TABLE:  How  to  set  for  dinner B18 

Of  comparative  weights  and  measures 

for  culinary  purposes 868 

Of  wages 601 

Sauces,  for 494-801 

TAFFY:  Everton,  to  make 576 

Molasses,  to  make 677 

Tamping  of  Fence  Posts,  Important 658 

Tan,  dark,  to  dye 614 

Tanning  skins  with  hair  on 628 

Tansy  Tea,  for  Bets  in  Horses 668 

Tapioca  Custard,  French 487 

TAPIOCA  PUDDING:  Apple 481 

Danish 842 

Various 838 

Without  railk  or  eggs 888 

TAR:  Spots  to  remove 629 

To  exterminate  rats,  etc 585 

To  remove  from  clothing 627 

Soap,  to  make 625 

Tart  Apples,  bread  pudding  with 841 

TARTAR:  Cream  of.  Biscuit  with. .400 

How  to  use  In  cake 866 

TEA:  Cakes 882,383,893 

Ham  cakes  for 441 

Love  knots  for 376 

Tansy,  for  bota  in  horses 668 

To  dye  with 612 

Tea-pots,  to  clean  inside 648 

Teeth,  washing  with  borax 520 

Temperance  pledge,  a 558 

Tempering  steel 793 

Terrapin  soup,  make-believe 424 

Thanksgiving  dinner,  bill  of  fare,  etc 512 

The  happy  farmer 788 

"  The  Salad  Bowl," 493 

Thoroughpins  of  horses,  to  cure 679 

Ticket  writers,  glossy  ink 698 

Ticks,  sheep,  remedy 738 

TIN :  Cans,  cemeut  for 547 

To  brighten .795 

To  clean 790 

"Tip-top"  potatoes 470 

TOAST:  Boston  cream 485 

Egg 4R6 

French 486 

Ham  and  tongue 440 

With  and  without  milk 484 

Tobacco  for  gapes  in  poultry 763 

TOMATO:  Catsup 499 

JeUy 506 

Plant,  Juice  of,  to  kill  insects  on  plants.588 

Soup  to  make 420 

Vinegar,  to  make 580 

TOMATOES :  Bugs  on  to  prevent 596 

Bscaloped 482 


TOMATOES-Contlnued. 

I?ra^r!!^"::::;;:;::::::::::::r-S? 

To  can, '.'.'.hO» 

To  ripen  in  Dsoember. sag. 

lONQUEi  Beefvpotted 437 

'  Toast,  with  bam 449 

TONIC:  Condition  powder,  for  hones .671 

For  the  hair 833 

For  poultry ! ! !  !78a 

To«ihacne  Drops,  Japanese 599 

Tooth  powder,  borax  for 530 

Tracing  paper,  to  make 706 

Training  Gingerbread,  old-fashioned 879 

Training  cDlts  to  haraess 655 

TREES:  Borers  In,  remedy 668 

Caterpillars  on,  to  destroy 672 

Rapidity  of  growtli 787 

To  prevent  sheep  from  barking 789 

Trimming  of  sheep,  time  for 728 

Tumors  on  cattle,  to  cure 698 

TURKEY:  Boiled  and  fried 461,458 

"Dutch" 438 

Hash 452 

Roast •.  .451,  513 

Soup,  from  bones  and  left-over  meat..  425 

To  prepare  for  picnics 452- 

(See  Poultry.) 

TURNIPS:  To  keep  nicely,  for  winter. 596 

Valuable  for  horses C8» 

Turtle  soup,  mock 424 

Twist  Cakes  or  doughnuts. 40&- 


u. 

Unfermented  wines,  to  make 617 

Upholstered  furniture,  to  remove  moths 

from 798 

Usury,  penalty  for,  in  various  States 620i 


V. 

VANILLA:  Cake,  to  make 891 

Syrup,  to  prepare 619' 

Various     dishes     oi    meats,    vegetables, 

poultry,  etc 428-514 

Varnish,  to  prevent  rust 793 

VEAL:  Broth,  as  made  in  India 42ft 

Curried 458 

Escaloped 458 

Head  cheese,  with  chicken 434 

Jellied 458 

Loaf 439 

Minced,  with  poached  eggs 458 

Mock  duck  with 447 

Odds  and  end3;of ,  to  economize 441 

Scotch  collops  with 488 

Shoulder  of,  stuffed 438 

To  prepare  for  picnics 4.^2 

Vegetable  dishes,  how  to  cook 462-472 

Veils,  lace  to  renovate 534 

Velvet  cream,  a  delicious  dessert 401 

Veneering,  glue  for 591 

Vpnetian.  Stew,  to  make 444 

Venison  Steaks,  broiled 434 

Ventilation  of  Root  Pits 597 

Vermin,  to  exterminate' 686 

Vermont  Johnny  cake 403 

Vermont  method  of  building  Silos 724 

Vicious  Horses,  to  subdue 661 

VIENNA:  Bread 828 

Yeast 828. 

VINEGAR:  Celery 581 

Cider 67* 


QENERAL  INDEX. 


166 


riNKAAR— CenMnued. 

Corn 679 

Honey 814 

From  alcohol  or  proof  eptrlt 580 

From  iiiolasaeti B78 

From  8UK«r 678 

From  MUKar,  bop  yeast  and  corn 678 

From  tomatoes 680 

SpictHl,  for  pickles,  etc 681 

Vines,  Bugs  on,  to  prevent 680 

w. 

WAFFLES:  Breakfast 401 

Hloe 404 

With  yeast 404 

Wages,  table  Hhowing 601 

WALLS;  Cracked,  to  clear  of  bed-bugs....  672 

Crackrtin,  to  All 642 

WAKTH;  Effectual  cure  for 685 

On  live  stock,  to  cure..'. 885 

Warner's,  Dr..  recipe  for  curing  beef 414 

WASH:  Fire-proof,  for  shingles 800 

For  hands  when  roughened  by  cold 640 

For  lacMes'  hands 639 

For  pear  blight 783 

For  the  hair,  Italian 6.33 

To  prevent  sheep  from  barking  trees.  .739 
WASHING:  Dark  Shanty  Soap,  to  make  .  .6SJ0 

Borax  for 616,  ul7,  536 

Brown  linen 632 

Calicoes 618 

Carpets,  without  taking  up 534 

Clothes  cleaning ....625 

Colored  cotton  goods 632 

Colored  silk  liaudkorcblefs 533 

Fluids  and  powders 615,  610.  517, 525 

Flannels 518,533 

Hard  soap,  to  make 521-523 

Laces 634 

Muslins  and  cambrics 618 

New  mode  of 516 

Ribbons 618 

Silk,  cashmere,  etc 518 

Softening,  water  for 635 

Soft  soap  to  make C21,  624 

Value  or  ammonia  for 635 

Windov  3 634 

Woolen  blankets 619 

Washing  butter  in  brine ,644 

Washing  fluid  and  powder. . .  .615,  616,  617,  625 

Washing  of  sheep,  time  for 727 

Wasp  stings,  ammonia  for 536 

Water  cake,  cold 392 

WATER:  For  poultry 759 

Hard,  to  soften 635 

Water  ices,  to '  aake 488-490 

Watermelon  cake,  to  make 371 

Water-proof  cloth,  to  make 575 

Water-proof  paint,  to  make 576 

Water-proof  glue 591 

Water-proof,  boots  and  shoes,  to  make.621, 622 

Water-tight  cement 802 

WAX:  Grafting,  to  make 552 

Sealing,  for  bottling,  etc 553 

Weaning,  colts 656 

Werlding  cake,  very  rich 387 

WEEDS:  Among  str.awberrles,  to  kUl 604 

To  destroy  in  gravel  walks 573 

Week,  bill  of  fare  for 428 

Welsh  Rarebit  or  Golden  Buck 458-457 

Western  Rural's  Graham  Bread 324 

WHEAT:  And  Indian  bread 326 

Bread,  good,  to  make 819 

Cracked,  mush 466 

Cracked,  pudding  of 845 

Manure  for 773 

Maxims  i<x  growing 774 

PoiK>TerB. 408 


:S 


WHITK:  Cake 

Corn  Dodgers 

Mountain  cake oos 

Or  snow  sauce  for  puddings 88T 

Cement 847 

Fish,  baked,  and  sauce  for 448, 449 

Furs,  to  renovate. 680 

OH,  English,  for  horses 074 

Paint,  to  clean W 

Whortleberry  pudding,  boiled 861 

Wild  gra')e  juice  to  boitle 001 

Wild  grape  wine,  to  make 816 

Wilson's  Albany  Strawberries,   kinds  to 

plant  with 808 

"  Wind  broken  "  horses,  to  feed 678 

WINDOWS:    Finger    marks,   to    remore 

from 608 

To  remove  paint  spots  from 680 

Washing...; 684 

WINE:  Blackberry,  to  make 617 

Jelly,  claret 606 

Jelly,  port 606 

Stains,  to  remove 688 

Unfermented,  to  make .017 

Wild  grape,  to  make 616 

WINTER:  Care  of  sheep  In : 788 

Feeding  calves  in 701 

Feeding  of  all  stock 704 

Food  for  sheep  in 788 

Good  butter  in.  • 648 

Rations  for  farm  stock 686,  687 

Succotash,  to  make 483 

Value  of  roots  m,  to  feed  stock 706 

WINTERING:  Bees 811-818 

Colts 656 

Wire- Worms,  protection  against 592,  693 

Wood -ashes,  as  a  manure  for  onions 644 

Wood-ashes  for  currants 668 

Wood,  best  way  of  preserving 664 

Wooden  Vessels,  to  cleanse 649 

Wool,  increase  of,  in  sheep 726 

Woolen  blankets,  to  wash 619 

Woolen  goods,  to  dye 609-611 

Woolens,  to  put  away 648 

Worcestershire  sauce 494 

Working  btitter,  manner  of 848 

WORMS :  Cabbage,  remedy 569 

Currant,  remedy 665,  666,  668 

Cut,  to  destroy 694 

In  cattle,  salt  for 698 

In  horses,  remedies 685,  6x6 

Kidney,  in  hogs,  cure 753 

Onions  for 543 

Wire,  protection  against 592,  593 

Worsted,  to  dye 610,  611 

Wrinkles,  to  remove  f(om  alpaca  dresses.  .627 

«    ■'■ 

Yankee  style  of  apple  pudding.' PO 

YEAST:  Cake  without 893 

Hop,  potato  bread  with 323 

Hop,  to  make  vinegar .""78 

How  to  make 8'W 

Vienna 322,3:3 

Waffles  with 404 

Yellow,  to  dye. .Cl4 

Yorkshire  pudding,  English 311 

Young  ladies—"  Beware  " .^'>9 

Young  men,  advice  to  poetical 557 


2. 

Zinc,  to  clean 798 

Zincing  iron 78i 

Zinc  labels  for  treee 788 


v< 


:  \ 


I 


